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Taro root is a starchy vegetable similar to potato but more firm and slightly nutty in taste. While a potato has more Vitamin C and K, Taro root has more Vitamin E and almost double the fiber and manganese. It is also a good source of Potassium and Phosphorus, as well as a great source of B6 and good carbohydrates. Taro root can help to alleviate high blood pressure due to its potassium content. Additionally, the Quercetin in Taro root can help to fight free radicals. 

When cooked with the ingredients in this recipe, it is so well fulfills the adage, “Let food be thy medicine…”

Taro Root Soup

Serves 4 People | Cooking Time: 30 Minutes

Ingredients: 

• 2 medium Onions, chopped 
• 1 medium-size Tomato, chopped
• 5-6 medium-size Taro Roots, chopped

Spices: 

• 4 cloves Garlic, crushed
• 1 tsp. Coriander seed powder 
• 1/2 tsp. Turmeric powder
• 1 dried Chili (2 for added spice)
• 1 tsp. Fennugreek seeks (prebiotic)
• 1/2 tsp. mustard seeds, Black if available
• 1/2 cup Cilantro, mashed and chopped
• 1/2 tsp. Cumin seeds
• 1/2 Tbsp. Tamarind Pulp (optional)
• Salt, to taste
• Healthy, pure oil like sesame or olive oil can be added in the end!

Prep Instructions:

Soak Taro Root for about 20-30 minutes in warm water, then peel and chop it.

If using Tamarind, while Taro Root is soaking, soak 1/2 Tbsp. of Tamarind Pulp in 1 cup of room temperature/warm water for about 10 minutes.

Extract juice and discard chaff. Set aside.

Wash and prepare other vegetables.

Cooking Instructions:

Start by turning the stove on low.

If not using oil, start with a sprinkle of water, mustard seeds, cumin seeds, fenugreek seeds, and onions.  

If using oil, start with 1-2 tsp. oil in the pot and add mustard seeds, cumin seeds, fenugreek seeds, and onions.

With the cover on, cook mixture for 5 minutes on low heat.

Raise the heat to medium-low (between medium and low). Add chili and garlic and stir once.

Add tomatoes, coriander seed powder, and turmeric powder. Cover and cook for about 5-7 minutes.

Add prepared Taro Root and Tamarind Juice. Add 3 cups of water, then stir, cover, and cook for 5 minutes. If you did not add any oil in beginning, you may choose to add 1-2 tsp. of oil at this point (see notes).

Turn down heat to low again and cook another 5-10 minutes until done. Taro Root is considered cooked-through when you can press it against pot and it can be easily smashed.

Turn off burner, stir in cilantro, cover lid, and leave pot on stove. Allow to sit for 5 minutes so all ingredients can “come together” as pot begins to cool down. 

Serve!

NOTES:

The benefit of adding oil in the end is that it does not break down into trans-fat, as it would if it were heated from the beginning.

If you would like a thicker soup, smash 2-3 Taro root chunks against the wall of the pot and stir. You can do this after the Taro root has cooked 5 minutes, and before turning down the heat. If it is not soft enough to smash, then you can do this when you turn the burner off. Once you turn off the stove, leave the lid partially open while the soup “comes together” to further thicken the soup, if needed.