Sunday, July 28, 2013
Of course soups are good as they are, "naked", but a bit of seasoning only enhances the flavour of fresh summer vegetables, since they go from raw to cooked. The base of this soup is cooked dry peas, so it does not go far from being a sambar type stew! Yellow and green bell peppers, onions, tomatoes are stewed and simmered in enough water to produce this appetizing and light soup. Seasoned with a dash of curry, garnished with splattered black mustard and parsley- YUM!