If you follow us on Instagram, you know that our favorite thing to do is post the beautiful pictures of delicious meals, snacks and drinks our customers have made using our spices! Sometimes, we luck out and score the recipes.

This soup comes to us courtesy of customer Theresa Buchanan. Theresa's original recipe included more vegetable stock and a couple additional spices, but we adapted it for a family of four with leftovers.

A warming winter vegetable soup is the perfect match for one of our most popular blends, Persian Lime Curry Rub. One of our signature creations, this blend marries a curry powder base with Omani Black Lime (also known as Persian Lime or limu omani), fenugreek leaves and shallots. A staple of Persian cuisine, Omani black limes are typically boiled in salt brine and then sun-dried, giving them a complex citrusy flavor with funky, fermented notes. (We sell them whole or ground, by the way.)

Their flavor pairs wonderfully with the sweet undertones of savory fenugreek leaves and shallots.

Theresa's soup adds another layer of umami with the roasted eggplant and garlic. Although this recipe calls for roasting just these two ingredients, you could probably roast the cauliflower as well with great results.