Best 5 Spicy Indian Potato Bean Soup Recipes
Indulge in a symphony of flavors with this delightful Spicy Indian Potato Bean Soup, a culinary journey that tantalizes your taste buds with every spoonful. This tantalizing soup is a harmonious blend of wholesome ingredients, featuring the earthy flavor of potatoes, the protein-packed goodness of beans, and an array of aromatic spices that dance on your palate.
This hearty and satisfying soup is a perfect balance of spice and comfort, making it an ideal meal for any occasion. Whether you're seeking a quick and easy weeknight dinner or a cozy dish to warm your soul on a chilly day, this recipe has you covered. With just a few simple steps and pantry staples, you can effortlessly create a culinary masterpiece that will leave you craving more.
So, embark on this flavorful adventure and discover the magic of Indian spices as they transform ordinary ingredients into an extraordinary dining experience. From the zesty kick of ginger and garlic to the warmth of cumin and coriander, each ingredient plays a vital role in creating a symphony of flavors that will transport you to the vibrant streets of India.
But hold on tight, because this article not only offers one, but a collection of enticing recipes that will satisfy your every culinary craving. From the tantalizing Thai Red Curry Noodle Soup, bursting with coconut milk and aromatic curry paste, to the comforting Minestrone Soup, packed with colorful vegetables and hearty pasta, this article is a treasure trove of delectable soups.
Each recipe is carefully crafted to provide a unique taste experience, ensuring that there's something for every palate. Whether you prefer the bold flavors of the Indian-inspired Lentil Soup or the zesty freshness of the Vietnamese Pho, this article has you covered.
So, gather your ingredients, ignite your culinary passion, and prepare to embark on a culinary journey that will leave your taste buds dancing with delight.
INDIAN-SPICED BEAN-AND-TOMATO SOUP
You can also simmer beans in a slow cooker after soaking them and adding aromatics.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Heat oil in a 4-quart pot over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened and golden, about 8 minutes. Add ginger, chopped chiles, and spices; cook, stirring occasionally, until fragrant, about 2 minutes.
- Stir in tomatoes and their juice, beans and their liquid, and salt. Bring to a boil, reduce heat, and simmer until thickened slightly, about 10 minutes.
- Coarsely mash a third of the beans in pot using a potato masher or an immersion blender; stir to blend into soup.
- Top with yogurt, cilantro sprigs, and sliced chiles, and serve with pita chips.
18 EASY INDIAN SOUPS
These Indian soup recipes will kick off your meal with a bang! From broth-based soups to creamy soups to soups full of spice, get a true taste of India with these easy dishes.
Provided by insanelygood
Categories Recipe Roundup Soup
Number Of Ingredients 18
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Indian soup in 30 minutes or less!
Nutrition Facts :
POTATO SOUP WITH INDIAN SPICES
This easy vegetarian soup is surprisingly full flavored. (To make it vegan, substitute cooking oil for the butter and ghee.) If you want it more stewlike, use less water; if you want it brothy, use more. It keeps well and actually tastes even better a day or two after it is made. I like to add a pinch of asafetida (also called hing), which can be found in specialty spice shops or Indian groceries and lends a heady aroma that is especially good with potato dishes. Don't worry if you don't have it on hand. More important are the sizzled cumin seeds, mustard seeds and garlic (the tarka) added when the soup is finished, which really give the soup its character. If you find the soup too thick upon reheating, just add a splash of water and adjust the salt as necessary.
Provided by David Tanis
Categories dinner, lunch, soups and stews, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Put butter in a heavy-bottomed soup pot over medium-high heat. Add onions and a little salt and cook, stirring, until softened and just beginning to brown, about 8 minutes. Add carrots and celery and cook for 5 minutes more.
- Add turmeric, ginger, cayenne and asafetida, if using. Stir to coat and cook for another minute or so. Add potato chunks and 6 cups water, and bring to a boil. Reduce heat to maintain a brisk simmer. Add a healthy pinch of salt and cook until potatoes are soft when pierced with a skewer, about 15 minutes. Taste broth and adjust salt and heat as necessary: 1/4 teaspoon cayenne should suffice to make the soup fairly spicy, but add a touch more if you like.
- Use a potato masher to crush some of the potatoes, then continue to cook for another 5 minutes or so. This will help to thicken the soup slightly and give it more body. Turn off the heat.
- Make the tarka: Heat ghee in a small skillet over medium, but don't let it get too hot. Lower heat and add garlic and cumin seeds. Cook, stirring, until garlic is barely colored and cumin seeds have begun to brown, a minute or so. Add mustard seeds and green chile, if using. When mustard seeds begin to pop, after another minute, add the tarka to the soup and stir in.
- Ladle soup into low bowls, garnish with cilantro and serve. Pass lime wedges at the table.
SPICY BLACK BEAN AND SWEET POTATO CHILI
This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam" you see at the grocery store is actually a sweet potato - but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
- Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
- Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
- Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.
SPICY POTATO SOUP
My sister-in-law passed this kid-friendly recipe to me. Since she prefers her foods much spicier that we do, I cut back on the heat by reducing the amount of hot pepper sauce. Feel free to increase it or add your favorite herbs if you want more kick.- Audrey Wall, Industry, Pennsylvania
Provided by Taste of Home
Time 1h30m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.
Nutrition Facts : Calories 159 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 764mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
Tips:
- Use a variety of beans: This will give your soup a more complex flavor and texture. Some good options include chickpeas, black beans, kidney beans, and cannellini beans.
- Don't be afraid to add some heat: If you like spicy food, add a teaspoon or two of chili powder or cayenne pepper to the soup. You can also add some fresh jalapeños or serrano peppers.
- Use fresh vegetables: Fresh vegetables will give your soup a more vibrant flavor and color. Some good options include carrots, celery, onions, and potatoes.
- Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the soup, the more flavorful it will be.
- Serve the soup with a variety of toppings: Some good options include chopped cilantro, sour cream, yogurt, and grated cheese.
Conclusion:
This spicy Indian potato and bean soup is a delicious and easy-to-make meal that is perfect for a cold winter day. It is packed with flavor and nutrients, and it is sure to warm you up from the inside out. So next time you are looking for a quick and easy meal that is also healthy, give this soup a try. You won't be disappointed!
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