Red Pepper Soup With Toasted Cumin Seeds

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons grapeseed oil
• 1 teaspoon asafetida powder or 1 teaspoon garlic powder
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seed
• 1 red onion, thinly sliced
• 2 tablespoons garlic, grated
• 1 tablespoon garam masala
• 1 teaspoon paprika (spanish variety)
• 1 lb red bell pepper, sliced
• 1/2 cup vegetable stock
• 1/2 cup chicken broth
• 1/4 cup freshly grated parmesan cheese

Recipe

• 1 combine the oil, asafetida, mustard seeds, and cumin seeds in a.
• 2 nonstick skillet over medium-high heat and cook for 10 seconds.
• 3 stir in the onion and garlic, and cook for 3 minutes.
• 4 add the garam masala and paprika and cook for 1 minute.
• 5 mix in the red peppers and cook for 2 minutes.
• 6 add stock and broth and cook over medium-low heat for 5 minutes.
• 7 remove from the heat and place the mixture in a blender.
• 8 process until completely smooth.
• 9 serve in individual bowls, topping each serving with 1 tablespoon of grated parmesan cheese.