It’s officially fall season and there is an obvious drop of temperature out here in Austin, Texas. The sun is setting two hours early which means I’m also home, on the couch and ‘burritoed’ in a blanket early. Today in particular, I was craving something spicy and soupy but with a kick of Indian (more specifically Tamil) flavor.. Something that reminded me of home.
Growing up, dad would make this soup in the winter or when we were sick or even just as per our request. We could never go wrong with this light, yet warm and comforting bowl of goodness. The spice from the ginger, cinnamon and black pepper is what makes this soup a major hit for the fall. It is perfect for allergy and sinus relief, and beautifully soothing to the throat.
If you are a fan of spiced soups, you will love this one.
- Large yellow onion (1, chopped)
- Garlic (8 cloves, minced)
- Ginger (1 oz or 3 inch piece, cubed)
- Serrano peppers (2, chopped)
- Cinnamon sticks (3)
- Turmeric (1/2 tsp)
- Roma tomatoes (3, diced)
- Black pepper powder (2 1/2 tsp)
- Cumin (3 tsp)
- Chicken Breasts/thighs (1 lb, chopped)
- Greens – spinach and kale (2 cups, chopped)
- Water (5 cups)
- Salt (2 tsp) or as preferred
- EV olive oil (2 tbsp)
- Cooked brown rice
Serving(s): 4 – 5
- Heat the olive oil toss in the cinnamon sticks. Sauté for a few seconds in medium to high heat.
- Next add the ginger and garlic. Sauté until browned.
- Add onions and fry until browned as well.
- Add black pepper and cumin. Mix well and then add the tomatoes, turmeric and Serrano peppers. Mix, cover, and let the tomatoes cook for about 5-10 minutes in medium heat.
- Next add chicken and mix well with the spices and tomatoes. Cover and let chicken cook for about 5 minutes.
- Add water and salt, stir, and let the soup simmer covered for 10 minutes.
- Finally add chopped greens, cover and let the soup simmer in medium heat for another 10 minutes or until the chicken is fully cooked.
Serve this soup with some cooked brown rice.
.. And stay beautiful from within!