A small time gardener I am. In my small plot of land, faithfully I've been growing some herbs. But they just like human beings have failed me. Not all but the curry leaf plant have been driving me up the wall. 4 years of showering all the love didn't seem enough until my other half feel neglected. He says I love my plants more. This man always like to assume. He thinks my unconditional love is for the curry leaves not realising that I'm trying to save his money. I mean his money pays for the marketing and groceries. For two or three sprigs of curry leaves or other herbs for the matter, its better to cut from my garden instead of buying a big packet and letting them die a natural death in the fridge. Sooner or later they will surely.
As the dust settled about which I love more, the curry leaf plant started showing its true colours. The plant grew. Now I'm truly in love with the plant. What's next? Carefully pruned and used for this soup.
Ingredients
4 shallots - chopped
4 garlic - chopped
1 red chilli - remove seeds and chopped
3-4 sprigs curry leaves
1 1/2 cup frozen veggies
1 tbsp lemon/lime juice
1/2 litre vegetable stock (you can also use vegetable granules)
3 tbsp oil
Salt to taste
Spices
1 tbsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
1 tsp black pepper powder
** mix all together
Method
Heat oil and sauté shallots, garlic and chilli.
Add spice mixture and stir.
Pour vegetable stock and simmer till heated through.
Add curry leaves, frozen veggies, salt and lemon juice
Simmer for another 2-3 minutes and remove from heat.
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| From http://www.nava-k.com/2013/06/curry-leaves-pepper-soup.html |
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