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This spiced vegetable soup builds flavor in layers, step by step in the pot.

Onion, ginger, chili, garlic, celery, carrot, and dry spices are sautéed in stages before mushrooms, zucchini, tomato, stock, peppercorns, and cloves are added. Broccoli and cauliflower go in later so they do not overcook.

Lemon juice is added just before the soup is finished, giving the broth a brighter final note. Whole peppercorns are removed before serving and cilantro is used as the garnish.

Ingredients

• 1 tablespoon good oil
• 1/2 cup onions, chopped
• 3 teaspoons fresh ginger, minced
• 2 teaspoons fresh green chilies, minced
• 2 teaspoons garlic, minced
• 1/2 cup celery, diced
• 1/2 cup carrots, diced
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/2 cup mushrooms, chopped
• 3/4 cup zucchini, chopped
• 1/4 cup tomatoes, diced
• 2 cups vegetable stock
• 4 whole peppercorns
• 2 cloves
• 1 cup mixed broccoli and cauliflower florets
• Juice of 1 lemon
• Salt to taste
• 1/4 cup fresh cilantro leaves, chopped, for garnish

Method

Heat the oil in a large pot over medium-high heat. Add the onions, ginger, and chilies and sauté about 4 minutes. Add the garlic and celery and cook a few minutes, then add the carrots, cayenne, turmeric, and garam masala and continue briefly. Add mushrooms and zucchini for 1 minute, then tomatoes for another minute. Add stock, peppercorns, and cloves and simmer 10 minutes. Add broccoli and cauliflower and cook about 7 minutes more. Stir in lemon juice and salt, remove the peppercorns, garnish with cilantro, and serve. Makes 4–6 servings.