FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food History | Food_Timeline | RECIPES | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_&_Tours | Trivia_Quizzes | Food_Poems | Free_Magazines | Food Festival_&_Events
FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.
VEGETABLE SOUP
Servings: 8 - 10
2 Tablespoons olive oil
2 medium carrots, peeled and chopped into small pieces
1 large onion, chopped
2 cloves garlic, crushed
2 Tablespoons grated fresh ginger
2 medium potatoes, peeled and diced into 1/2-inch cubes
4 medium tomatoes, chopped
1 cup finely chopped coriander leaves
7 cups water
2 teaspoons salt
1 teaspoon pepper
1 teaspoon cumin
Heat oil in a saucepan; then stir-fry carrots, onion, garlic, and ginger over medium heat for 8 minutes.
Add potatoes, tomatoes, and coriander leaves and stir-fry for another 5 minutes.
Add remaining ingredients and bring to boil.
Cover and simmer over medium-low heat for 1 hour or until vegetables are well-done.
RELATED RECIPES
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
