roasted vegetable soup and 'subzee' (make one, get one!)

March  4, 2011
0 Ratings
  • Serves 4-6
Author Notes

This was such a crazy caper that I wasn't even sure if I should post it as a recipe with any shred of respectability. Making 2 different dishes with the exact same veggies (& yes I mean the same, Not two portions of vegetables cut up & used differently, NOOO, that was the weird part, ended up reusing the same vegetables..But hey... it seemed the eco friendly thing to do..), but then the end result was pretty tasty & was worth repeating a second time for the Camera. & so here it is.
The take home message from this pair of dishes is that a spice can singularly & absolutely redefine the culinary origins of a dish irrespective of the chief ingredient used.

The soup is, for practical purposes, the quintessential all American offering, the key herb here being Sage which is Mediterranean in origin. The dip is inspired by a humble North Indian vegetable dish called ' kaddu ki subzi' where the primary spice used is fenugreek.

And there you have it, Two dishes with flavors reminiscent of 2 different parts of the world & yet, both stem from the same starting point of vegetables. A true example of fusion!

Cost (I made this some time ago, so this is a rough approximation) : Leeks: 1.00$,
fennel ~ 1.29/bulb,
calabash: ~ 1.20$
Canned Tomatoes ~ 0.60 c
Herbs & seasonings:~ $ 1.00
Home made Naan ~ 2.00.
A delicious filling dinner: Priceless!

(works out to approximately 1.25 per person for a complete 2 course Soup AND Sandwich dinner!)


What You'll Need
  • Roasted leek, fennel & pumpkin soup
  • 3 leeks cut lengthwise
  • 1 fennel bulb, thinly sliced
  • 2 cups butternut or calabash pumpkin cubed
  • Sea Salt as per taste
  • 1/2 teaspoon coarsely crushed black peppercorn
  • 1 jalapeno (Optional)
  • 5 tablespoons Olive oil
  • 10-12 Fresh Sage leaves
  • 2 pods Garlic crushed
  • 1/2 cup crushed tomato
  • 1 cup whole milk
  • Vegetable curry
  • Coarsely pureed roast vegetables from the Soup
  • 1 tablespoon Olive oil
  • 1/2 teaspoon Cumin seeds
  • 1/4 teaspoon dried fenugreek leaves
  • 1/2 cup Crushed tomatoes
  • 1/8 teaspoon Cayenne Pepper (adjust as per taste)
  • Salt to taste
  • 2 tablespoons Finely chopped Cilantro
  1. Roasted leek, fennel & pumpkin soup
  2. In a large mixing bowl, combine the leeks, pumpkin, & fennel with the olive oil, salt & crushed peppercorn. Marinate for about 10 minutes.
  3. Transfer onto a baking tray & roast in an 350 F oven for ~ 20-30 minutes till the vegetables begin turning a golden brown.
  4. On the stove top, grill the Jalapeno pepper till the skin gets charred. Allow to cool & scrub off the blackened skin using a paper towel. Cut lengthwise, remove & discard the seeds & chop roughly. Keep aside. You may choose to omit this ingredient for a milder tasting soup.
  5. In a skillet, Heat 1 tbsp of oil and add the sage leaves & garlic. When they begin to soften add the crushed tomatoes & cook on medium heat till the raw smell of the tomatoes disappear.
  6. Combine the tomatoes, chopped Jalapeno (optional) & the roast vegetables into the bowl of a a food processor.
  7. Process till semi smooth, adding water if the mixture is too thick. Strain the mixture through a sieve, till all the puree is extracted. Reserve the vegetable residue for making the dip/subzee. (2nd part of this recipe)
  8. Heat the puree with desired amount of milk to make a smooth soup. Ladle into bowls. Garnish with julienned fried potatoes if desired.
  1. Vegetable curry
  2. Heat Oil in a skillet till smoking hot. Add the cumin & fenugreek seed. Stir till they turn a golden brown & then add the dried fenugreek leaves. Stir till combined.
  3. Add the crushed tomatoes, cayenne pepper powder & salt. Cook on a medium flame till the tomatoes lose their raw smell.
  4. Add the strained vegetable residue & cook till any residual liquid evaporates on a low flame.
  5. Garnish with chopped cilantro & serve warm with Pita bread as an appetizer. Alternatively, you may serve it as a vegetable entree with home made Naan.

See what other Food52ers are saying.

  • fiveandspice
  • Panfusine
  • lorigoldsby
  • hardlikearmour
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!

9 Reviews

fiveandspice May 16, 2011
Awesome! I just love the way switching up a few spices or herbs can completely change the personality of a dish with all the other same ingredients.
Panfusine May 16, 2011
Thank you fiveandspice. This combo is a pretty regular dinner menu nowadays.. Depending upon the choice of veggies used, I sometimes try to make croquettes after extracting the soup. Just add some crumbled Paneer & breadcrumbs, Coat with panko & panfry.
fiveandspice May 17, 2011
Ooh! Love the idea of croquettes too. So creative!
ellenl May 13, 2011
Very cool and sounds so good!
Panfusine May 13, 2011
Thank you Ellenl!
Panfusine May 13, 2011
I guess this qualifies for a dirt cheap dinner, Soup & a sandwich (if you fill the 'subzee' into a pita pocket with some salad greens for a crunch). It certainly is filling & healthy to boot!
lorigoldsby May 8, 2011
More than respectable....sounds delicious
Panfusine May 8, 2011
Thanks!!, somehow, I never have the heart to throw away the stuff that gets left over after straining.. If the vegetable isnt too stringy, I usually end up incorporating it into veggie burgers, but the roasted veggies still have so much moisture & flavor, its worth converting into a 'dippy' vegetable!
hardlikearmour March 5, 2011
Love the inventiveness! Way to be eco-friendly, too.