A very easy soup using the goodness of mutton bones, using simple yet potent spices, to relieve your senses…
It is the end of the month and usually, if I am participating, that means today’s post is a part of the Sshh Cooking Challenge. This month, the theme is “Soups” as suggested by Priya Iyer and how much apt that can be! As soon as I was assigned the ever-friendly Kalyani as my partner, I ended up getting a viral flu – no, no, not because of you, Kalyani… 😉 – and the time became perfect to try making some soup. After a little chat with her, she finalized on shallots and coriander seeds as my secret ingredients, while I gave her bay-leaf and nutmeg, with which she made this amazingly creamy looking soup.
I already have a soup recipe using mutton bones, which is Malabar style. However, this soup is more like rasam, mainly because of the ingredients that go into it, namely the shallots, garlic, cumin and black pepper. I decided not to spend too much time prepping for the soup, so I just crushed all the ingredients, put everything into a pressure cooker and let it cook till done. While serving, add more crushed pepper and some chopped coriander and mint leaves for extra flavoring, and you are good to go. After making this soup, HD enjoyed it on the first day and I ended up drinking it two days in a row as one of my meals. It really soothed my clogged throat and awakened my senses. Since now is flu season, there is nothing more to make you feel warm than a bowl of good soup and lots of sleep. Off to this simple recipe…
Mutton Bone Soup | Easy Mutton Soup
- 5-8 shallots/ pearl onions peeled
- 4 cloves garlic peeled
- 1 tsp cumin seeds
- 1 tsp black pepper seeds
- 1 tsp coriander seeds
- 2 tbsp coconut oil
- 500 gm mutton soup bones washed and drained
- 3/4 tsp turmeric powder
- Salt and pepper to taste
- Coriander and mint leaves for garnish
- In a mortar and pestle, crush from shallots to coriander into rough paste.
- In a pressure cooker, heat oil. Saute the crushed mixture till raw smell is gone.
- Add the mutton bones, turmeric and salt and toss.
- Add four cups of water, adjust seasoning and pressure cook for 4-6 whistles.
- Switch off and allow the pressure to go on its own.
- Add more pepper as needed, garnish with coriander and mint leaves and enjoy hot.