Millions of colorful herbs and spices are offered at oriental markets – it’s so wonderful passing by and inhale the exotic fragrances and buy things you never ever heard of. I used to travel a lot and got the chance to see many different markets and I loved to watch the hustle and bustle.
Today I went food shopping to our nearby market called “Naschmarkt” with its diversity of people, market stalls and cuisines – it always makes me feel being in another world. My yield of fresh oriental ingredients included: cumin, cucumber, ginger and coriander. They are so rich in flavors and I just love the difference they add to every dish.
Do you believe in the power of spices? I certainly believe in the health benefits. All spices I used are said to help against viral infections and reduce inflammation – so I combined them in a soup to boost my families immune system, who are suffering from an viral infection already for a week. So let’s get healthy and back to play school!
Oriental spiced vegetable soup:
- 2 Tablespoons olive oil
- 2 small onions
- 2-3 cm ginger, finely chopped
- 1/2 cellery
- 5 big carrots (600g)
- 2 big tomatoes
- 1 teaspoon cucumber
- 1/2 teaspoon cumin
- 1,2l water
- 1/2 tablespoon salt
- 1/2 bund parsley
- 1 pomegranate
- 1 bund coriander
- salt and pepper to taste
- Heat a big sauce pan with oil at medium heat and add the onions and ginger – roast for about five minutes until the onions get translucent. Season with cumin and cucumber and stir until everything is covered.
- Add the vegetables and roast for about 2 minutes, stirring constantly.
- Pour over the water and bring to a boil – hang in the tied half bund of parsley and add the salt. Reduce heat to low, and simmer for 30 minutes uncovered.
- Blend with a stick blender, adding a little more water if you like a thinner consistency. You can also blend the soup in a batches in a blender or food processor.
- Garnish with coriander and pomegranate seeds – this makes it perfect to round up the oriental taste.