This soup came together accidentally as I was roasting eggplant and red pepper for baingan bhartha, and decided to roast some tomatoes I had as well. I was planning to make a bean soup, but decided to just puree everything with a bunch of spices, and voila! An absolutely delicious, warming soup. You could add some chili powder for some heat, if desired.
- 1 tablespoon sunflower oil (organic, expeller-pressed, high-oleic)
- 10 tomatoes, halved (I keep the cores)
-2 red bell peppers, cut into thirds
- 1 head of garlic
- 1 yellow onion, diced
- 1 cup of northern or cannellini beans, dry (soaked for at least 4 hours prior to use); or you can use a 16oz can of beans
- 2.5 tablespoons Palya Masala Mix
- 4-5 cups of water or vegetable broth
- 1 Indian bayleaf
- 1 teaspoon whole cumin
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seeds
- 1/2 tablespoon crushed black pepper
- 1/2 tablespoon dried fenugreek leaves
- Salt to taste
- Preheat oven to 375deg
- Place tomatoes and red pepper on a sheet pan lightly oiled with sunflower oil (skin side down)
- Drizzle 1-2 tablespoons of oil on the vegetables. Sprinkle 1 tablespoon of Palya Masala Mix over the tomatoes, as well as crushed black pepper, dried fenugreek leaves (optional), and ground coriander seeds (optional)
- Chop the top off the garlic and lightly drizzle sunflower oil on the cloves. Place on sheet pan as well
- Bake for 40-45 minutes, until tomatoes are very soft
- As the vegetables are roasting, pressure cook your beans (unless you're using canned beans). I used my Instant pot, manual setting, for 25 minutes. If you're doing this, add the soaked beans to the pot, then add enough water to cover the beans. Place on manual setting for 25 minutes, allow to naturally cool for 10 minutes. Drain the beans.
- Once vegetables are done, remove from oven
- To a stockpot, add 1 tablespoon of sunflower oil and place on medium heat.
- Once hot, test the oil by adding 1 cumin seed. If it expands, add 1 teaspoon of whole cumin.
- Add the bayleaf
- Add diced onion and saute for 2 minutes
- Add water or vegetable broth and let simmer for 5 minutes.
- Add peeled garlic and roasted vegetables
- Add 1.5 tablespoon Palya Masalamix, ground cumin, and ground coriander
- Mix well and simmer for 10 minutes
- Add beans and mix well
- Puree the soup using an immersion blender or traditional blender
- Add salt and black pepper to taste
Enjoy! This made about 6, 12 ounce servings of soup. I packed these in wide mouth half-pint mason jars as a lunch box addition.
Leave us a comment if you've recreated a dish after one of our classes!