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Potent Potato Soup

  • 1 generous serving
  • 50 minutes

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

  • 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

Instructions

  1. Heat ghee in a heavy bottomed soup pot over a medium-high flame.
  2. Add onions, garlic, and ginger, and saute until browned (8-10 minutes), stirring often.
  3. Now add lemon and spices and saute for another 3-5 minutes, adding small amounts of water if necessary to prevent scorching.
  4. Add 2 quarts of water and bring to a boil.
  5. Add potatoes, return to a boil, and simmer until potatoes are very well done (20-30 minutes).
  6. Add tamari soy sauce to taste.
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Siri Ved Kaur

Siri Ved Kaur

Siri Ved Kaur Khalsa has been a part of the 3HO/Sikh Dharma community since 1971. She has authored three cookbooks (Conscious Cookery - 1978, From Vegetables with Love – 1989, and From Vegetables, with Love: Recipes & Tales from a Yogi’s Kitchen - 2015) 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.
Siri Ved Kaur

Siri Ved Kaur

Siri Ved Kaur Khalsa has been a part of the 3HO/Sikh Dharma community since 1971. She has authored three cookbooks (Conscious Cookery - 1978, From Vegetables with Love – 1989, and From Vegetables, with Love: Recipes & Tales from a Yogi’s Kitchen - 2015) 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.