Jackfruit & Potato Soup
Ingredients
Metric
260 g canned jackfruit
500 g potatoes
2 medium onions
1 tbsp tomato paste
720 ml ~ 3 cups water
Salt & Spices:
1 ½ tsp salt
2 tsp ground coriander
1 tsp ground cumin
1 tsp garlic powder
1 tsp mustard powder
¼ tsp ground black pepper
US
9 oz canned jackfruit
1 lb potatoes
2 medium onions
1 tbsp tomato paste
3 cups water
Salt & Spices:
1 ½ tsp salt
2 tsp ground coriander
1 tsp ground cumin
1 tsp garlic powder
1 tsp mustard powder
¼ tsp ground black pepper
MAKES4 small / 2 large portions
PREP TIME5 minutes
COOKING TIME25 minutes
TOTAL TIME30 minutes
Cooking Pot
Steps
1Peel and cut potatoes into bite-sized pieces. Peel and dice onions. Add all of the ingredients to a large cooking pot.
2Mix and bring to a boil. Cook over low heat for 25 minutes. Partially cover the pot with a lid to allow steam to escape.
3Transfer to bowls.
Pressure Cooker
Steps
1Peel and cut potatoes into bite-sized pieces. Peel and dice onions. Add all of the ingredients to a pressure cooker.
2Mix to combine.
3Pressure cook for 10 minutes. Wait for the pressure to release naturally.
4Transfer to bowls.
Nutritional Info
Makes 4 small / 2 large portions270 Calories per large portion
7g protein
60g carbohydrates
10g fiber
1g fat
7g protein
60g carbohydrates
10g fiber
1g fat
High in Vitamins B1, B3, B5, B6, C
High in Copper
High in Magnesium
High in Manganese
High in Potassium
High in Phosphorus
High in Copper
High in Magnesium
High in Manganese
High in Potassium
High in Phosphorus
