Potent Potato Soup
This is my version of “chicken soup” and the yogi’s go-to recipe for fighting off a cold or flu. Feel free to add other vegetables as desired such as chopped mustard greens, chard, celery, cauliflower, and peas. I suggest you cut the lemon in wedges so those who prefer may easily avoid or remove them from their soup bowl. Otherwise, cut the lemon half into thin slices; this is a more palatable size to bite into. The cooked lemon peel is quite a tasty surprise.
Ingredients
Instructions
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Heat ghee in a heavy bottomed soup pot over a medium-high flame.
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Add onions, garlic, and ginger, and saute until browned (8-10 minutes), stirring often.
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Now add lemon and spices and saute for another 3-5 minutes, adding small amounts of water if necessary to prevent scorching.
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Add 2 quarts of water and bring to a boil.
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Add potatoes, return to a boil, and simmer until potatoes are very well done (20-30 minutes).
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Add tamari soy sauce to taste.
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