It wasn’t my full dinner of course, but I made a simple and quick mustard soup as an appetizer to my rice meal today. I never made or even tasted mustard soup before, so it was an experiment. I used whatever ingredients were left in the house.
I think it was very tasty. Next time though, I will fry the onions, garlic and peppers before putting them into the hot water. I think that would add to the taste!
Recipe for two cups of mustard soup:
- 500 ml water
- 2 onions cut in rings
- 1 chopped carrot
- About 2-3 cloves of chopped garlic
- 1 small bay leaf
- Half a jalapeño
- Half a Spanish pepper
- Himalaya Salt
- A bit of coconut oil
- A little bit of butter
- A little bit Nutmeg
- A little bit of jintan (cumin powder)
- Celery (dried, just a little bit)
- Small tablespoon of mustard
- A little bit of Maggi (MSG)
- Strips of dried lard (fried in a pan, added last) and a spoonful of the fat
Enjoy!
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