Ingredients with Measurements:
- 1 cup jambolan berries, washed and pitted
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the curry powder and stir for 1-2 minutes until fragrant.
4. Add the jambolan berries and vegetable broth to the pot and bring to a boil.
5. Reduce the heat and let the soup simmer for 20-25 minutes until the jambolan berries are soft.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the coconut milk.
9. Season with salt and pepper to taste.
10. Reheat the soup over medium heat until hot.
11. Ladle the soup into bowls and garnish with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 12g
Carbohydrates: 17g
Protein: 3g
Sodium: 700mg
Substitutions for ingredients:
- Jambolan berries can be substituted with blackberries or blueberries.
- Vegetable broth can be substituted with chicken broth or water.
- Coconut milk can be substituted with heavy cream or almond milk.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use different curry powders for different flavor profiles.
- Add a dollop of sour cream or Greek yogurt for added creaminess.
Tips and tricks:
- Be sure to remove all the pits from the jambolan berries before adding them to the soup.
- Taste the soup before adding salt and pepper, as the vegetable broth may already be salty.
- If using a blender, let the soup cool slightly before blending to avoid hot liquid splashing out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until hot.
Presentation ideas:
Serve the soup in a bowl with a sprig of fresh cilantro on top.
Garnishes:
Fresh cilantro
Pairings:
- Serve with a side of naan bread or crackers.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Naan bread
- Crackers
- Salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to wash the jambolan berries thoroughly before using them in the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Jambolan berries, also known as Java plums, are native to Southeast Asia and are commonly used in traditional medicine to treat diabetes.
Flavor profiles:
The jambolan berries add a slightly sweet and tart flavor to the soup, while the curry powder adds a warm and spicy flavor.
Serving suggestions:
Serve the soup as a starter for a dinner party or as a light lunch.
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