Indian Vegetable Broth/Akhni

Fry vegetables and spices in ghee, add water, boil, simmer 1-2 hours. Cool, strain, skim fat, and season.

Vegetarian Broth Soup Indian

Estimated Nutrition

Calories

571

kcal / serving

800 kcal total

Carbs

14g

per serving

20 g total

Fat

57g

per serving

80 g total

Protein

per serving

6 g total

Cook Time

minutes

Serves

1.4

liters

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

NutsSeeds

units

Garlic

Large clove, crushed

tsp

Cumin Seed

tsp

Coriander Seed

7.5

Cinnamon

Stick

units

Black Cardamom

Pods, or 6 green cardamom pods

units

tsp

tsp

OilsFats

Clarified butter or light vegetable oil

Vegetables

units

Onion

Small, unpeeled, quartered

units

Carrot

Peeled and chopped

Ginger

Chopped

Method

Cool, strain, skim for fat and season with salt.

Heat the ghee or oil in a large pan, and add all the other ingredients.

Fry the vegetables and spices over medium heat for 10 minutes, or until the onions are wilted and begin to brown.

Add 2 liters of cold water and bring to a boil.

Lower the heat, partially cover and simmer gently for at least 1 hour, preferably 2.