Ingredients with Measurements:
- 1 cup melindjo beans
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 4 cups vegetable broth
- 1 can diced tomatoes
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Rinse the melindjo beans and soak them in water overnight.
2. In a large pot, sauté the chopped onion and minced garlic in vegetable oil until the onion is translucent.
3. Add the ground coriander, ground cumin, and turmeric to the pot and stir until fragrant.
4. Drain the soaked melindjo beans and add them to the pot.
5. Pour in the vegetable broth and diced tomatoes, and bring the soup to a boil.
6. Reduce the heat and let the soup simmer for 30 minutes, or until the melindjo beans are tender.
7. Use a blender or immersion blender to puree the soup until smooth.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 8g
- Carbohydrates: 25g
- Protein: 8g
Substitutions for ingredients:
- Melindjo beans can be substituted with black beans or kidney beans.
- Vegetable broth can be substituted with chicken broth or beef broth.
Variations:
- Add diced carrots and celery to the soup for extra flavor and nutrition.
- Top the soup with a dollop of sour cream or plain Greek yogurt for added creaminess.
Tips and tricks:
- Soaking the melindjo beans overnight will help them cook faster and more evenly.
- Use an immersion blender for easier pureeing and less mess.
- Adjust the spices to your liking for a more or less spicy soup.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh cilantro on top.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with a side of crusty bread or crackers.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to soak the melindjo beans overnight to ensure they are fully cooked and safe to eat.
Food history:
- Melindjo beans are a type of legume commonly used in Indonesian cuisine.
Flavor profiles:
- Earthy, spicy, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish or as a starter soup.
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Region: Indonesian