| 1 | tbsp. | olive oil
|
| 1 | c. | chopped onions
|
| 1 | tsp. | cumin seeds
|
| 8 | c. | water or good-quality vegetable broth
|
| 4 ½ | c. | unpeeled red potatoes, cut into ½-inch cubes
|
| 4 | c. | bite-sized cauliflower florets
|
| 1 | c. | carrots, chopped
|
| 1 | | cinnamon stick
|
| 1 | tsp. | turmeric
|
| 1 | c. | green beans, cut into 1-inch pieces
|
| ¼ | tsp. | cardamom
|
| 2 | tsp. | curry powder
|
| 2 | tsp. | sea salt, or to taste
|
| ½ | c. | chopped scallions, for garnish
|
| - In a large soup pot, heat the oil over medium heat. Add onions and cumin
and sauté, stirring occasionally, for 5 minutes, until onions soften
and ingredients are fragrant.
- Add water or broth, potatoes, cauliflower, carrots, cinnamon,
and turmeric. Bring ingredients to a boil, then reduce heat to
medium-low. Simmer, covered, for about 30 minutes, until vegetables
are softened.
- Add green beans, cardamom, curry powder, and salt. Simmer covered for
another 5 minutes or until beans are tender.
- Serve garnished with scallions.
|