Loaded with turmeric, ginger, and black pepper, this soup serves as a filling antioxidant soup and detox mixture. Make this soup for light meal or for as a entrée soup in a multi-course meal. Follow serving suggestions for making an elaborate meal. The soup is perfect for a quick evening meal after a work day. You can make it on stove top or instapot.

You need:

  1. 1 large potato, cubed
  2. 5 beans
  3. 2 baby carrot
  4. 4 cups water
  5. 1 teaspoon salt
  6. 1 teaspoon turmeric
  7. 1 teaspoon grated ginger
  8. 1 teaspoon ground peppercorn
  9. 1 tablespoon brown rice flour
  10. 1 teaspoon coconut oil
  11. 1 teaspoon chia seeds

To do:

  1. Instapot method:
    • Assemble cubed potatoes, finely chopped beans and baby carrot with water, salt, turmeric, grated ginger, and fine pepper corn powder with 3 cups water.
    • Cook on potato setting for 25 minutes (medium-high).
    • Use a hand-blender or potato masher after you open the pot and break down the potato.
    • Stir in rice flour with 1 cup water.
    • Drizzle coconut oil, chia seeds. Cover and allow the soup to cool to room temperature.
  2. Stovetop method:
    • In a Dutch oven add 3 cups water, potatoes, finely chopped beans, baby carrot with water, salt, turmeric, grated ginger, and crushed pepper corn.
    • Cover and cook in medium heat for 20 minutes, mixing frequently.
    • At 15 minutes, add rice flour mixed with 1 cup water.
    • Break the cooked vegetables with a potato mashed or blender.
    • Drizzle coconut oil, chia seeds.
    • Serve warm.

Serving suggestion: Serve with cucumber relish, Akki roti, Tamarind rice, Sattvic bean salad, and Quinoa Pongal.

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