Roasted Vegetable Soup And 'Subzee' (Make One, Get One!)

1. 1

   In a large mixing bowl, combine the leeks, pumpkin, & fennel with the olive oil, salt & crushed peppercorn. Marinate for about 10 minutes.

2. 2

   Transfer onto a baking tray & roast in an 350 F oven for ~ 20-30 minutes till the vegetables begin turning a golden brown.

3. 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.

4. 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.

5. 5

   Combine the tomatoes, chopped Jalapeno (optional) & the roast vegetables into the bowl of a a food processor.

6. 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)

7. 7

   Heat the puree with desired amount of milk to make a smooth soup. Ladle into bowls. Garnish with julienned fried potatoes if desired.

8. 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.

9. 9

   Add the crushed tomatoes, cayenne pepper powder & salt. Cook on a medium flame till the tomatoes lose their raw smell.

10. 10

    Add the strained vegetable residue & cook till any residual liquid evaporates on a low flame.

11. 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.

* Per serving · 4 servings · Values may vary.