Rasam is a soup native to South India, traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. The soup is very aromatic and delicate in taste. It is a perfect remedy when you are felling little bit under the weather or have stomach pain. The herbs in this soup really have wonderful healing powers.
4
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Nutritions
Calories
1966
Sodium
2mg
0% DV
Fat
146g
225% DV
Protein
2g
4% DV
Carbs
2g
0% DV
Fiber
2g
8% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
66g
331%
Polysaturated Fat
21g
136%
Monosaturated Fat
58g
363%
Cholesterol
1135mg
381%
Sodium
2mg
0%
Potassium
2mg
0%
Protein
2g
4%
% DAILY VALUE*
Total Carbohydrate
Fiber
2g
8%
Sugar
2g
4%
Vitamin A
2IU
0%
Vitamin B6
2mg
109%
Vitamin C
2mg
3%
Calcium
2mg
0%
Iron
2mg
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the chicken stock:
4 quarts of water
one whole chicken
3-4 raw chicken breast halves
Two onions quartered
4 stalks of celery quartered
3 carrots quartered
4 cloves garlic
1 teaspoon cajun seasoning
3 bay leaves
1 teaspoon dried thyme
4 whole peppercorns
3 cups dry white wine
1 cup smoked sausage ( roughly chopped )
!For the gumbo:
2/3 cup corn oil
1 cup flour
2 cups chopped onion
1 cup chopped celery
1 whole red pepper ( diced )
3 cloves garlic ( minced )
1 1/2 pounds andouille ( sliced in half vertically and then sliced into half moons )
1 teaspoon Cajun Seasoning
1 tablespoon Old Bay Seasoning
3 bay leaves
4 quarts chicken stock
2 cups white wine
1 teaspoon hot sauce
Meat from one whole chicken ( cut into small bite sized pieces )
4 pounds fresh shrimp ( peeled and deveined, cut into bite size pieces )
1/2 cup chopped green onions
4 quarts of water
one whole chicken
3-4 raw chicken breast halves
Two onions quartered
4 stalks of celery quartered
3 carrots quartered
4 cloves garlic
1 teaspoon cajun seasoning
3 bay leaves
1 teaspoon dried thyme
4 whole peppercorns
3 cups dry white wine
1 cup smoked sausage ( roughly chopped )
!For the gumbo:
2/3 cup corn oil
1 cup flour
2 cups chopped onion
1 cup chopped celery
1 whole red pepper ( diced )
3 cloves garlic ( minced )
1 1/2 pounds andouille ( sliced in half vertically and then sliced into half moons )
1 teaspoon Cajun Seasoning
1 tablespoon Old Bay Seasoning
3 bay leaves
4 quarts chicken stock
2 cups white wine
1 teaspoon hot sauce
Meat from one whole chicken ( cut into small bite sized pieces )
4 pounds fresh shrimp ( peeled and deveined, cut into bite size pieces )
1/2 cup chopped green onions
6
Make the stock.
In a large stock pot, add all of the ingredients and bring to a low boii. Turn the heat to low, cover and simmer for an hour. Using a slotted spoon, remove the chicken to a bowl. Set aside ...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
1515
Sodium
2626mg
109% DV
Fat
94g
144% DV
Protein
63g
126% DV
Carbs
86g
29% DV
Fiber
29g
119% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
29g
147%
Polysaturated Fat
22g
140%
Monosaturated Fat
42g
262%
Cholesterol
133mg
44%
Sodium
2626mg
109%
Potassium
2260mg
64%
Protein
63g
126%
% DAILY VALUE*
Total Carbohydrate
Fiber
29g
119%
Sugar
20g
40%
Vitamin A
11291IU
225%
Vitamin B6
8mg
408%
Vitamin C
30mg
50%
Calcium
280mg
28%
Iron
14mg
82%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
4 corn ears
2 tbsp olive oil
1 onion
1 onion
1 carrot
2 celery ribs
4 cloves garlic
2 cups yukon potatoes
1/2 tsp hot paprika
1/4 tsp red pepper flakes
1/4 tsp ground black pepper
1 tbsp cognac
1 tbsp miso
2 cups veggie broth
1 1/2 cups cashew milk
salt
2 tbsp olive oil
1 onion
1 onion
1 carrot
2 celery ribs
4 cloves garlic
2 cups yukon potatoes
1/2 tsp hot paprika
1/4 tsp red pepper flakes
1/4 tsp ground black pepper
1 tbsp cognac
1 tbsp miso
2 cups veggie broth
1 1/2 cups cashew milk
salt
4
Prep your corn by removing the husks. Scrape off the kernels into a bowl, scraping close to the cob. Reserve the corn cobs and discard the husks. In a soup pot, heat the olive oil over medium heat. Add the ...
See the full directions on my site
Nutritions
Calories
427
Sodium
1858mg
77% DV
Fat
18g
28% DV
Protein
18g
36% DV
Carbs
58g
19% DV
Fiber
9g
37% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
5g
25%
Polysaturated Fat
4g
26%
Monosaturated Fat
9g
57%
Cholesterol
32mg
10%
Sodium
1858mg
77%
Potassium
695mg
19%
Protein
18g
36%
% DAILY VALUE*
Total Carbohydrate
Fiber
9g
37%
Sugar
15g
31%
Vitamin A
2173IU
43%
Vitamin B6
2mg
114%
Vitamin C
26mg
43%
Calcium
166mg
16%
Iron
2mg
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
A Chinese style soup with egg, pork, tofu, mushrooms, and finished with pepper and vinegar.
1. Put the water, pork bone, and 1/2 pound of mushrooms into a slow cooker and cook for 8-10 hours on LOW. Remove the pork bone and cut off the meat. Strain the pork stock into a pot or Dutch oven. Shred ...
See the full directions on my site
Italian white bean soup with carrots, kale and fresh herbs is undeniably easy, healthy and satisfying. Get a soup buzz from this hearty plant-based booster.
1/2 cup shallots diced
2 cloves garlic minced
2 cups carrots sliced
1 tbsp. fresh thyme
1 tbsp. fresh rosemary
4 cups vegetable broth
4 cups kale chopped
2 cans cannelloni beans ( 15 oz. cans )
1 fresh lemon juiced
1/2 cup fresh basil chopped
vegan Parmesan
2 cloves garlic minced
2 cups carrots sliced
1 tbsp. fresh thyme
1 tbsp. fresh rosemary
4 cups vegetable broth
4 cups kale chopped
2 cans cannelloni beans ( 15 oz. cans )
1 fresh lemon juiced
1/2 cup fresh basil chopped
vegan Parmesan
4
Add ¼ cup of vegetable broth to a medium soup pot and add ½ cup shallots and sweat them over low heat for 10 minutes to release their flavor.
Raise the heat to medium and stir in the garlic. Sauté for ...
See the full directions on my site
Nutritions
Calories
230
Sodium
1423mg
59% DV
Fat
12g
19% DV
Protein
13g
26% DV
Carbs
46g
15% DV
Fiber
10g
41% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
2g
14%
Polysaturated Fat
5g
31%
Monosaturated Fat
4g
29%
Cholesterol
18mg
6%
Sodium
1423mg
59%
Potassium
681mg
19%
Protein
13g
26%
% DAILY VALUE*
Total Carbohydrate
Fiber
10g
41%
Sugar
14g
29%
Vitamin A
24640IU
492%
Vitamin B6
5mg
253%
Vitamin C
121mg
202%
Calcium
169mg
16%
Iron
5mg
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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