By Siri Ved Kaur Khalsa
Yield: 1 generous serving
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.
2 pounds potatoes, cut in large bite-size pieces (any variety will do)
½ cup ghee or oil
2 onions, chopped
¼ cup minced fresh ginger (or more to taste)
10 cloves garlic, minced
½ lemon, deseeded and cut into 2 or 3 wedges
2 teaspoons turmeric
1 tablespoon caraway seeds
1 teaspoon pepper
½ teaspoon cardamom seeds (seeds from 6-8 pods)
1 teaspoon crushed red chilies
½ teaspoon cinnamon powder
¼ teaspoon ground cloves
2 quarts water
Tamari soy sauce to taste
Heat ghee in a heavy bottomed soup pot over a medium-high flame. Add onions, garlic, and ginger and saute until browned (8-10 minutes), stirring often. Now add lemon and spices and saute for another 3-5 minutes, adding small amounts of water if necessary to prevent scorching. Add 2 quarts of water and bring to a boil. Add potatoes, return to a boil, and simmer until potatoes are very well done (20-30 minutes).
Add tamari soy sauce to taste.
©2015 Siri-Ved Kaur Khalsa, From Vegetables, with Love: Recipes and Tales from a Yogi’s Kitchen
Siri Ved Kaur has been a part of the 3HO/Sikh Dharma community in Los Angeles since 1971. She has authored two cookbooks (Conscious Cookery, 1978 and From Vegetables with Love, 1989) and written numerous columns for Beads of Truth, Aquarian Times, YogaMint, and HealthWorld Online. Mother of three grown daughters, she now resides in Bakersfield, California with her husband, Gurujodha Singh.