Tadka-Topped Roasted Root Soup
Prep time
Cook time
Total time
You can start this soup with uncooked root vegetables. Cut them into small pieces and use about 1 cup. Simmer in the stock until soft, then proceed with the recipe.
Serves: 1
For the soup:
  • 1 cup roasted root vegetables (I used a mix of parsnips, turnips, yellow beets, and sweet potatoes roasted with olive oil and salt for about 35 minutes at 400°F)
  • 1½ cups chicken stock, preferably homemade
  • 1 clove garlic, coarsely chopped
  • Salt
  • Cilantro, for garnish
For the tadka:
  • ½ teaspoon whole brown mustard seeds
  • ½ teaspoon whole cumin seeds
  • ⅛ teaspoon red pepper flakes
  • 1 clove garlic, finely and evenly minced
  • 2 teaspoons ghee or high-heat oil like safflower
Make the soup:
  1. Place the roasted roots, stock, and garlic in a small pot. Bring the stock to a boil, then add a pinch of salt (if the stock wasn't salted), cover, and simmer on low for 10 minutes, until very hot. Transfer to a blender and blend until very smooth, adding a little more stock or water if the soup seems too thick. Return to the pot and keep warm on low. Taste for salt, adding more if needed.
Make the tadka:
  1. Prep all the tadka ingredients. Everything's going to happen really fast from here on out, so be ready! Put the mustard seeds and cumin seeds into one little bowl. Put the red pepper flakes and garlic into another one. Grab a frying pan, a lid that will rest on top even if it doesn't fit perfectly, a ladle and a soup bowl or mug.
  2. Set the frying pan on high heat for about 5 minutes, until very hot. Add the ghee, and turn the heat down to medium. While the ghee melts, ladle your soup into a bowl and keep it by the stove. Then, add the mustard seeds and cumin seeds to the frying pan and immediately cover the pan. Cook, shaking the pan, for about 30 seconds, until the seeds stop popping. Uncover, add the red pepper flakes and garlic, and cook, stirring constantly, just until the garlic is golden--this could be as quick as 10 seconds. Immediately pour all of the tadka over the soup. Swirl in with a spoon. Finish with a little more salt and some fresh cilantro.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2014/12/tadka-topped-roasted-root-soup.html