A soup is teeming with vegetables, its distinctive peppery and crunchy seasonongs.
2 tablespoons ghee
1 tsp. panchporan
3 roma tomatoes diced
2 scallions, trimmed and sliced
2 cloves garlic, thinly sliced
2 small zucchini, peeled and diced
2 new potatoes, scrubbed and diced
2 carrots, diced
1/2 cup chopped fresh cilantro
1/2 inch sq. of jaggery
6 cups water, vegetable stock or chicken stock
1/2 pound asparagus, trimmed and cut into 1 inch pieces
1 cup peas
Salt and pepper and fresh lime juice to taste
In medium saucepan, heat oil over medium-high heat. Add spiced till they sizzle. Then add scallions, garlic, tomatoes, potatoes, and carrots. Cover and cook until vegetables are starting to soften, about 5 minutes. Stir in zucchini, parsley, jaggery and liquid of your choice and bring to a boil. Reduce heat and simmer 15 minutes. Add asparagus and peas and cook another 5 minutes. Stir in lime juice, salt and pepper, and serve.