Rasson - spicy vegetarian soup

Rasson - spicy vegetarian soup

Ingredients: (serves 6)
3 litres water
1 teaspoon crushed garlic
2 dried chillies
(adjust quantity to taste)
8 curry leaves (carri poulet)
3 to 4 tablespoons tamarind sauce
200 grams dholl
2 teaspoons chopped parsley
1 tablespoon chopped coriander leaves
1/2 teaspoon chopped thyme
3 curry leaves
Optional:
500 grams of taro leaves (bredes songes)
1 or 2 cloves
1 tablespoon crushed cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon crushed black pepper
4 tablespoons oil
2 chopped onions

Preparation:
Boil the dholl in half litre (500 ml) of the water with a little salt and the turmeric powder. Allow to boil until cooked to a fine creamy consistency. Strain and keep liquid in a container.
Optional (if available): Boil the taro leaves in half litre (500 ml) of water until a puree is obtained. Crush and blend well. keep aside.
Heat oil, fry chopped onions for a minute. Add the dholl liquid, the taro leaves mixture and the tamarind sauce. Allow to cook for five minutes. Add half litre of water (500 ml) and all remaining ingredients. Stir well so that all ingredients are well mixed and blended.
Reduce heat and allow to simmer to a bouillon for fifteen minutes. Add remainder of water (1 – 1.5 litres) and allow to simmer again for one hour.
Serve hot and enjoy. Sprinkle with chopped coriander leaves.
Optional: You may also add other ingredients such as prawns, chicken bones, crabs at stage 4 to add more taste to the rasson.