Vegetarian recipe · drink
Paleo Herbal Soup
பேலியோ மூலிகை சூப் (paleo mooligai soup)
Serves 2 · 20 min
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 40
A creamy rainy-day soup of spring onion, holy basil and karpooravalli leaves blended with low-carb vegetables, milk and coconut milk.
Estimated per serving from USDA FoodData Central and Indian Food Composition Tables 2017 values for the raw ingredients. Real numbers vary with brands and portions. The book does not say which vegetables to use; the figures assume cauliflower.
Ingredients
- 10 spring onion stalks (வெங்காயத்தாள்)
- 10 holy basil (tulsi) leaves (துளசி இலை)
- 5 Indian borage (karpooravalli) leaves (கற்பூரவல்லி இலை)
- half a cup milk (பால்)
- half a cup coconut milk (தேங்காய் பால்)
- half a cup paleo-friendly vegetables, chopped (பேலியோ காய்கறி)
- 1 tbsp pepper powder, plus salt to taste (மிளகு தூள், உப்பு)
- 2 tbsp butter (வெண்ணெய்)
- a little coriander leaves (கொத்தமல்லி இலை)
- a little water (தண்ணீர்)
Method
- Melt 1 tbsp butter and saute the spring onion, tulsi, karpooravalli and vegetables one after another.
- Cool and blend to a smooth paste.
- Bring the milk and a little water to a boil, add the paste and salt and boil once more.
- Pour in the coconut milk, turn off the heat, then add pepper, the remaining butter and coriander.
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 40. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.
Recipe credit: tamilpaleorecipes.com and Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 40.