Ingredients with Measurements:
- 2 cups of jackfruit pulp
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 4 cups of vegetable broth
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the jackfruit pulp, vegetable broth, cumin, and smoked paprika to the pot.
4. Stir well and bring to a boil.
5. Reduce heat and let simmer for 15-20 minutes.
6. Remove from heat and let cool for a few minutes.
7. Using a blender or immersion blender, blend the soup until smooth.
8. Return the soup to the pot and reheat over low heat.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, low heat for simmering and reheating.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 130
Fat: 4g
Carbohydrates: 24g
Protein: 2g
Fiber: 3g
Sodium: 650mg
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Smoked paprika can be substituted with regular paprika or chili powder.
- Fresh cilantro can be substituted with parsley or green onions.
Variations:
- Add a can of coconut milk for a creamier soup.
- Add diced potatoes or carrots for a heartier soup.
- Add a squeeze of lime juice for a tangy flavor.
Tips and tricks:
- Make sure to remove any seeds or tough parts from the jackfruit pulp before using.
- If the soup is too thick, add more vegetable broth or water to thin it out.
- For a spicier soup, add a pinch of cayenne pepper.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprig of fresh cilantro on top.
Garnishes:
Fresh cilantro, green onions, or a dollop of sour cream.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables, quinoa salad, or a grilled cheese sandwich.
Troubleshooting advice:
If the soup is too thick, add more vegetable broth or water to thin it out. If it's too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
Make sure to properly store any leftover soup in the refrigerator and reheat it to an internal temperature of 165°F before consuming.
Food history:
Jackfruit is a tropical fruit native to Southeast Asia and is commonly used in vegan and vegetarian dishes as a meat substitute.
Flavor profiles:
This soup has a smoky and slightly sweet flavor from the jackfruit pulp and smoked paprika.
Serving suggestions:
Serve this soup as a light lunch or dinner, or as a starter for a larger meal.
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