Samosa Soup

I’ve recently seen Samosa Pizza and Samosa Pockets that looked amazing. And subsequently I heard of a Samosa Soup that’s popular with the students here on campus. Since a blast of cool air came through last night, today I made a big ol’ pot. No wonder it’s so popular – it’s fantastic. Here’s my version of this hearty, flavorful soup.




Samosa Soup

Ingredients:
1 T. olive oil
2 t. mustard seeds
1 yellow onion, diced
½ t. chili powder
1 t. tumeric
½ t. cayenne
½ t. curry powder
½ t. coriander
½ t. garam masala
½ t. cumin
1 T. fresh ginger
2 cloves garlic, minced
1 lb. potatoes, diced
1 lb. cauliflower, chopped
1 lb. bag frozen peas and carrots
3 c. vegetable broth
1 can lite coconut milk
8 oz. fresh spinach, chopped
¼ c. fresh cilantro, chopped
juice of 1 lemon
1 t. salt
½ t. black pepper

Directions:
Heat oil in a soup pot. Add mustard seeds, cover, and let them pop. Add onion and cook until soft, about 5 minutes. Add spices (except salt and pepper), ginger, garlic, potatoes, cauliflower, and peas and carrots. Cook a minute or two, mixing well and coating vegetables with spices. Add broth. Simmer, covered, until potatoes and cauliflower are tender, about 15 to 20 minutes. Add coconut milk, spinach, cilantro, and lemon juice. Simmer 5 more minutes. Season with salt and pepper.

Enjoy!