Elderberry Soup

Elderberry Soup is a fragrant and flavorful dish that combines the rich, tart taste of elderberries with aromatic spices and creamy coconut milk. This nutrient-packed soup is perfect for a light yet satisfying meal, embodying the essence of traditional Paleo Indian cuisine.

Ingredients

• Elderberries - 200 grams (fresh or dried)
• Coconut milk - 400 ml
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Fresh ginger - 1 inch, grated
• Vegetable broth - 500 ml
• Coconut oil - 2 tablespoons
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. In a pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
3. Add the cumin, coriander, turmeric, salt, and black pepper, stirring well to coat the onions and release the flavors, cooking for 1 minute.
4. Add the elderberries and vegetable broth to the pot, bringing the mixture to a simmer. Cook for 15 minutes until the elderberries soften.
5. Remove from heat and blend the soup using an immersion blender until smooth. Alternatively, transfer to a blender in batches and blend carefully.
6. Return the blended soup to the pot, stir in the coconut milk, and simmer for an additional 5 minutes.
7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 8 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Elderberries are rich in antioxidants, boosting the immune system.
• Coconut milk provides healthy fats that support heart health.

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