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1
In a large mixing bowl, combine the leeks, pumpkin, & fennel with the olive oil, salt & crushed peppercorn. Marinate for about 10 minutes.
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2
Transfer onto a baking tray & roast in an 350 F oven for ~ 20-30 minutes till the vegetables begin turning a golden brown.
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3
On the stove top, grill the Jalapeno pepper till the skin gets charred. Allow to cool & scrub off the blackened skin using a paper towel. Cut lengthwise, remove & discard the seeds & chop roughly. Keep aside. You may choose to omit this ingredient for a milder tasting soup.
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4
In a skillet, Heat 1 tbsp of oil and add the sage leaves & garlic. When they begin to soften add the crushed tomatoes & cook on medium heat till the raw smell of the tomatoes disappear.
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5
Combine the tomatoes, chopped Jalapeno (optional) & the roast vegetables into the bowl of a a food processor.
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6
Process till semi smooth, adding water if the mixture is too thick. Strain the mixture through a sieve, till all the puree is extracted. Reserve the vegetable residue for making the dip/subzee. (2nd part of this recipe)
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7
Heat the puree with desired amount of milk to make a smooth soup. Ladle into bowls. Garnish with julienned fried potatoes if desired.
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8
Heat Oil in a skillet till smoking hot. Add the cumin & fenugreek seed. Stir till they turn a golden brown & then add the dried fenugreek leaves. Stir till combined.
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9
Add the crushed tomatoes, cayenne pepper powder & salt. Cook on a medium flame till the tomatoes lose their raw smell.
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10
Add the strained vegetable residue & cook till any residual liquid evaporates on a low flame.
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11
Garnish with chopped cilantro & serve warm with Pita bread as an appetizer. Alternatively, you may serve it as a vegetable entree with home made Naan.
