Tadka Topped Roasted Root Soup recipes
Ingredients
- 1 cup roasted root vegetables (I used a mix of parsnips, turnips, yellow beets, and sweet potatoes roasted with olive oil and salt for about 35 minutes at 400°F)
- 1 1/2 cups chicken stock, preferably homemade
- 1 clove garlic, coarsely chopped
- salt
- cilantro
- 1/2 teaspoon whole brown mustard seeds
- 1/2 teaspoon whole cumin seeds
- 1/8 teaspoon red pepper flakes
- 1 clove garlic, finely and evenly minced
- 2 teaspoons ghee or high-heat oil like safflower
Instructions
Tadka-Topped Roasted Root Soup recipes serves 1 original recipe by Big Girls Small Kitchen.
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