A refreshing, nourishing soup with the goodness of Chia Seeds and Apple Cider Vinegar!
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Soups are always nutritious and a wholesome meal by itself. A delicately flavoured soup enriches our body and our soul altogether. This is a quick and frequently-made soup at my home in summers.
The recipe calls for cucumber that acts as a cooling agent in warm summer days, mint to lift up the flavour and a refreshing taste, a small potato and onion to thicken the soup, rice stock that acts as the base of the soup and also as a natural body cooler. The added benefit in this recipe is it has LYVA’s Organic Raw Chia Seeds that are rich Omega-3 & Omega-6 essential fatty acids, protein and dietary fiber and BRAGG’s ACV that instantly peps up the flavour of the soup distinctively.
BRAGG's Organic Apple Cider Vinegar- 12 tsp or as per your taste
Salt & pepper to taste
Butter-2 tsp
Rice stock-3 cupsincrease or decrease the stock as per your choice
Instructions
Soak raw chia seeds in enough water for 3-4 hours.
Prepare rice stock by boiling 1 cup of rice in 9-10 cups of water in slow flame. You can opt for pressure cooking also. Let it cool and strain the stock. Keep it refrigerated till use.
Blend the veggies along with boiled potato into a coarse paste. Transfer it to a large vessel. Add chilled rice stock, soaked chia seeds, ACV, salt and pepper. Mix till everything gets incorporated well and the soup looks smooth and lump-free.
Adjust the seasonings and also the quantity of rice stock to get the soup consistency as per your choice.
Keep the soup refrigerated until use and serve cold.