Eliza Acton's Spicy Vegetable Soup
4 servings
30 minutes
Eliza Acton's spicy vegetable soup is a harmony of aromatic spices and tender vegetables that embodies culinary art. Inspired by English traditions and Indian motifs, this soup combines Eastern spices with European elegance. Cardamom, cumin, fennel, and coriander reveal a warm, spicy flavor while zucchini, potatoes, and tomatoes add tenderness and richness. The thick, velvety texture gives the dish a cozy character while basmati makes it nutritious and filling. This soup perfectly warms on a cool evening, delights gourmets and highlights the individuality of home cooking. Served with crispy croutons that complement the soup's softness with a crunchy texture creating the perfect balance. It is not just a dish but a journey through flavors and aromas capable of leaving unforgettable impressions.
1
In a 3.5-liter pot, sauté the onion in butter until golden-brown.
- Onion: 3 pieces
- Butter: 110 g
2
In a pan, roast cardamom, cumin, fennel, and coriander seeds (3 minutes). Crush them in a mortar and sprinkle over the onion.
- Cardamom: 3 pieces
- Caraway: 1 teaspoon
- Fennel: 1 teaspoon
- Coriander seeds: 1 g
3
Add zucchini, potatoes, and tomatoes. Season with salt and pepper to taste and cook on low heat for 20 minutes.
- Zucchini: 700 g
- Potato: 1 piece
- Tomatoes: 230 g
- Salt: to taste
- Ground black pepper: to taste
4
Place the mixture in a blender and blend until smooth.
5
Return the resulting puree to the pot, add hot broth and rice.
- Basmati rice: 80 g
- Vegetable broth: 850 ml
6
Keep on low heat for 5 minutes.
7
Serve with crispy croutons.