Trust Nature

The Indian youth soup recipe

When I tried this recipe for the first time, I imagined being on the Indian coast, sitting in the warmth, watching people carefree walking on the beach, small children scratching sand. At a time where everything is closed, when we miss the sun so much, carefree and we simply dream of a holiday, let your senses take you wherever you dream. The flavours and aromas allow us to go beyond all boundaries of time and space. Which smells from the family kitchen awaken your senses? What takes you into the world of carefree childhood or places, moments that will forever bring a smile to your face? Every time I’m in a good Warsaw confectionery and I feel the smell of cream cakes, I immediately see myself through the eyes of a 5-year-old Ania smeared in cream that runs down my favourite yellow dress with green polka dots. At this point, nothing matters, just me and my cream cake. So if you can’t travel now, conjure up flavours in your kitchen that will even take you for a moment to places you want to visit.

With this recipe we can travel to India, but who knows maybe the taste of today’s soup will take you to a completely different corner of the world.

The recipe comes from the Polish book

“5 years younger in 5 weeks” by my favourite health coach Agnieszka Mielczarek.

Thank you Agnieszka for taking me on a journey.

The soup is truly delicious and has strong antioxidant properties and prolongs youth!

Execution time 25 minutes

Ingredients

1 tablespoon coconut or other vegetable oil

1 onion, chopped

1 teaspoon of ground turmeric

1 cup of red lentils

2 teaspoons of ground coriander

1 sliced sweet potato

1 potato, diced

5 chopped garlic cloves

2 teaspoons of fresh grated ginger

2 chillies, chopped (I didn’t cook with chillies)

1/2 teaspoon of cinnamon

1/4 teaspoon of ground cloves (optional, I always add because they have great antioxidant properties)

1 1/2 teaspoon ground cumin

1 teaspoon of curry powder

1 apple, sliced

4 cups of vegetable broth

1 can of coconut milk (always check the milk composition on the label, some products contain a lot of preservatives and chemicals, real coconut milk should only be coconut milk and water, nothing else).

This is the milk I use, it is not an advertisement for the product, it took me a while to find canned coconut milk without preservatives.

Here I am warning you against buying coconut milk with various additives. There are many varieties of milk in supermarkets, which in my opinion should not be sold at all, because they are packed with chemicals.

Preparation

In a pot with a thick bottom, heat the oil and add the onions, garlic, chili and all loose spices, including ginger. Fry everything for 1-2 minutes and add potatoes, lentils and apple. Pour the broth over everything and cook, covered, for 15 minutes. Then add the coconut milk and bring it to a boil. Blend until cream is obtained. Finished!!!

Surely your kitchen smells with holiday aromas, and now let yourself dream, let the aromas of this simple soup take you where you want to be right now.

2 comments

  1. It sounds like a fabulous uncomplicated recipe with a whole host of fabulous ingredients. I can’t wait to try it!

    Like

  2. I have just made this soup. It is thick and truly delicious. I used green lentils as I had no red lentils. There were 4-5 servings. I guess the quantity depends on how large the sweet potato is. I used two medium sweet potatoes.

    Like

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