Roasted Vegetable Soup And 'Subzee' (Make One, Get One!)

• 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. In a large mixing bowl, combine the leeks, pumpkin, & fennel with the olive oil, salt & crushed peppercorn. Marinate for about 10 minutes.
2. Transfer onto a baking tray & roast in an 350 F oven for ~ 20-30 minutes till the vegetables begin turning a golden brown.
3. 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.
4. 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.
5. Combine the tomatoes, chopped Jalapeno (optional) & the roast vegetables into the bowl of a a food processor.
6. 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)
7. Heat the puree with desired amount of milk to make a smooth soup. Ladle into bowls. Garnish with julienned fried potatoes if desired.
8. 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.
9. Add the crushed tomatoes, cayenne pepper powder & salt. Cook on a medium flame till the tomatoes lose their raw smell.
10. Add the strained vegetable residue & cook till any residual liquid evaporates on a low flame.
11. 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.

pumpkin soup, leeks, fennel bulb, butternut, salt, black peppercorn, olive oil, leaves, garlic, tomato, milk, vegetable curry, vegetables, olive oil, cumin seeds, fenugreek leaves, tomatoes, cayenne pepper, salt, cilantro

Taken from food52.com/recipes/9976-roasted-vegetable-soup-and-subzee-make-one-get-one (may not work)