In times of stress, it is important to boost your immune system with healthy nourishing food. As winter approaches with its usual bevy of illnesses, it is good practice to do the same. I love to use turmeric at these times – other great spices that keep you healthy include powdered ginger and fresh garlic.
This soup came together one morning when I felt a strong need to nourish myself. It is tasty and the greatest ever welcome to the cold weather.
A couple of notes on the recipe. I used a soup base made by cooking green mung beans with some earthy, grounding spices until the beans were quite mushy. It is a trick I use a lot – most often I use mung beans, mung dal or toor dal. So healthy too.
I have included some Indian ingredients in the recipe – for example asafoetida. They are easily available at Indian shops.
Angostura Bitters and some acid – lemon juice or vinegar, or even a little tamarind or amchur – are great additions to liven and freshen the flavours of any soup. It counteracts any muddiness that comes from longer cooking. Add lemon or vinegar at the end of cooking. The others can be added during the cooking process. Angostura Bitters can be found in supermarkets and bottle shops.
Similar recipes include Chana Madra, Celeriac Soup with Mustard, Minestrone, Spinach Soup and Chickpea and Pasta Soup.
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