Talkari-style taro soup
Prep Time
Cooking Mode
8 taro roots
30 mL (2 tbsp.) tbsp. olive oil
1 onion, chopped
2–3 cloves garlic
1 red chili pepper, finely chopped
22 mL (1 ½ tbsp.) tbsp. Herbes salées du Bas-du-Fleuve seasoning
15 mL (1 tbsp.) tbsp. chili peppers or Bomba spread, chopped
7 mL (1 ½ tsp.) tsp. garam masala
1–2 sprigs fresh thyme
750 mL (3 cup) cup chicken broth or water
To taste salt and pepper
8 taro roots
30 mL (2 tbsp.) tbsp. olive oil
1 onion, chopped
2–3 cloves garlic
1 red chili pepper, finely chopped
22 mL (1 ½ tbsp.) tbsp. Herbes salées du Bas-du-Fleuve seasoning
15 mL (1 tbsp.) tbsp. chili peppers or Bomba spread, chopped
7 mL (1 ½ tsp.) tsp. garam masala
1–2 sprigs fresh thyme
750 mL (3 cup) cup chicken broth or water
To taste salt and pepper
Directions
1Peel taro root. Cut into pieces. Reserve in cold water.
2Heat oil in a pot. Cook onion, garlic and chili for 1–2 minutes.
3Add salted herbs, Bomba peppers, garam masala and fresh thyme. Cook for 1 minute.
4Add chicken broth. Bring to a boil. Cook over low heat for 20 minutes or until vegetables are tender.
5Lightly crush taro root to get a creamy texture.
6Season with salt and pepper.
7Serve and enjoy!
8Choose firm taro roots with no soft spots or mould. Selecting quality ingredients is crucial for a flavourful soup.
9Try adding different spices such turmeric, cumin, coriander or cayenne, depending on your tastes. Make sure the spices don’t overpower the taro.
10Purée until smooth to get the right creamy, velvety texture. If the soup is too thick, add chicken broth a bit at a time until you get the right consistency.
11Wow your guests with this comforting, velvety Talkari-style soup for a culinary experience they won’t soon forget.
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Personal Note
Personal Note