Red Pepper Soup With Toasted Cumin Seeds

1. 1

   Combine the oil, asafetida, mustard seeds, and cumin seeds in a.

2. 2

   nonstick skillet over medium-high heat and cook for 10 seconds.

3. 3

   Stir in the onion and garlic, and cook for 3 minutes.

4. 4

   Add the garam masala and paprika and cook for 1 minute.

5. 5

   Mix in the red peppers and cook for 2 minutes.

6. 6

   Add stock and broth and cook over medium-low heat for 5 minutes.

7. 7

   Remove from the heat and place the mixture in a blender.

8. 8

   Process until completely smooth.

9. 9

   Serve in individual bowls, topping each serving with 1 tablespoon of grated parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.