Tibetan Potato Soup
I’m not sure where I acquired this recipe, but I have great gratitude for whoever wrote it down. This is the most healing soup you will ever encounter…(Take a seat, Chicken Noodle). The capsaicin in the chili power and curcumin in the turmeric are anti-viral and super anti-inflammatory.
You can make it as spicy as you like and it traditionally uses ghee rather than coconut oil, but I feel the monolaurin in the coconut oil is important in boosting the immune potency of this soup.
You may wonder why I have so many soup recipes… to me, soup is spleen food. When you’re recovering from an illness like EBV or a degenerative condition like hyperthyroidism, you need to feed your spleen to heal. Cooking the soup helps break down the nutrients so your body has less work to do, allowing your spleen to build blood for your body.
Makes about 8 cups.
Ingredients
1/4 cup coconut oil
1 tablespoon minced gingerroot
1 tablespoon minced garlic
1 cup diced onion
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon garam masala
3 cups mashed potatoes
4 cups spring water or veggie broth
1 cup chopped carrots
1 cup spinach or chard leaves, chopped
1 -1/2 teaspoons apple cider vinegar
Dulse seaweed flakes to taste (red seaweeds help clean the body of heavy metals)
2 teaspoons Kosher and/or Sea salt
1/4 teaspoon black pepper
2 tablespoons chopped green onions or chives
parsley
Directions
Melt oil in large saucepan over medium heat.
Add ginger, garlic, onion and carrots and stir-fry over medium to medium-high. Heat for 5 minutes.
Add turmeric, chili powder and masala. Stir-fry 1/2 minute longer.
Add potato and mix. Cook and stir 3 minutes. (If you like a smooth soup, add water or broth, 1 cup at a time, stirring constantly with wire whisk to prevent lumps from forming.)
Stir and add spinach.
Mix well and bring to boil. Add vinegar, dulse, salt and pepper.
Simmer 5 minutes. If soup is too thick, add water.
Add green onions or parsely and mix well.
Let rest before serving.