Spicy Indian Vegetable Soup

Spicy Indian Vegetable Soup

Serves 4

Syn free

Fry Light 
Half inch ginger shredded
2 cloves garlic crushed
1 red onion chopped finely (can use regular onion)
1 tsp cumin seeds
1 small green chilli deseeded and finely diced (make sure you remove the seeds)
1 small cinnamon stick
1 tsp fennel seeds
2 to 3 whole black peppercorns
2 to 3 cloves
1 litre of vegetable stock.
1 x 400 g chick peas drained
2 tomatoes chopped into small cubes
1 green pepper chopped into small cubes
2 sticks celery chopped into small cubes
Fresh Coriander finely chopped to garnish
Salt and Pepper to season
Lemon juice to taste

Spray a large saucepan over a medium heat with Frylight and add the onions garlic ginger, green chilli and cumin seeds. Cook for 3 to 4 mins until slightly softened. 
Now add the vegetable stock, cinnamon stick, fennel seeds, whole black peppercorns and cloves and bring to boil. 
Reduce the heat to medium low, add the chickpeas, tomatoes, green pepper, celery, cover lid and simmer for 10 minutes. 
Switch off heat and season with salt and pepper to taste and garnish with fresh coriander and a squeeze of lemon juice.


Notes
Feel free to remove the whole spices with a spoon once they are cooked to avoid them coming in your mouth when eating, they are just there to flavour the broth.

Once the broth is made, feel free to add any free vegetables of your choice that you think will go well with this soup. This is a clear soup with wholesome chunky vegetables that are diced into cubes to give you that extra bite and fill you up. Do not over cook them as they are meant to stay crunchy.

To bulk this soup up you can add half mug boiled rice. Also you could add chicken or quorn pieces to make a meal of it.