Indian curry soup with masala

Masala is a general term for an Indian spice mix, not to be confused with marsala, an Italian wine. They say there are as many masala recipes as there are families. The garam masala is a very famous one, which means as much as heated mixture. We composed a masala recipe for this soup, according to our own taste.

Serves 4 people

Garam masala

• 15 cardamom pods
• 15 black peppercorn
• ½ tsp. nigella seed
• 1 ½ tsp. cloves
• 1 g cinnamon

Filling

• 50 ml sunflower oil
• 1 medium-sized onion, finely chopped
• 2 cloves garlic, minced
• 3 vine tomatoes, diced
• 2 bay leaves
• 1,25 l water
• ½ small hokkaido pumpkin, seeded and diced
• 100 g okra, cut into slices of ½ cm
• 1/4 small pointed cabbage, cut into strips of 1 cm
• 50 g wild spinach, properly washed and coarsely chopped
• 1 small bundle of celery leaves, finely chopped
• 50 g santen
• ½ lime, juice
• sea salt
• —
• bean sprouts
• coriander, finely chopped

First prepare the garam masala. Crush the cardamom pods, remove the seeds and roast all spices in a dry frying pan until they release odours and then grind everything in a mortar.

Heat the sunflower oil in a large pan and fry the onion, garlic and garam masala until the onion is soft. Add 1 teaspoon sea salt, the tomato and bay leaves and fry briefly. Add the water and pumpkin and let it softly boil until tender. Then add the okra, turn off the heat and add the cabbage and spinach. Finally stir in the santen and leave celery. Season with lime juice and sea salt. Serve the soup with bean sprouts and coriander.