Pakistani-style Cardamom Soup

Ingredients

While the original Caldo de cardán is a Mexican soup made with beef shank, potatoes, and carrots, the Pakistani-style Cardamom Soup takes inspiration from the flavors and spices commonly used in Pakistani cuisine. The addition of cardamom, along with other traditional Pakistani spices, gives this soup a distinct and aromatic taste. The vegetables used in the Pakistani version may also vary, incorporating local favorites such as spinach, bell peppers, and peas. We alse have the original recipe for Caldo de cardán, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into small pieces 500g (1.1 lb) boneless chicken, cut into small pieces
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (200g) mixed vegetables (spinach, bell peppers, peas) 1 cup (200g) mixed vegetables (spinach, bell peppers, peas)
• Salt to taste Salt to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the ghee over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and ginger paste to the pot and cook for another minute.
3. 3.
   Add the chicken pieces to the pot and cook until they are lightly browned.
4. 4.
   Stir in the ground cardamom, cumin, coriander, turmeric, and red chili powder. Cook for a minute to release the flavors.
5. 5.
   Pour in the chicken broth and bring the soup to a boil. Reduce the heat and let it simmer for 15 minutes.
6. 6.
   Add the diced tomatoes and mixed vegetables to the pot. Cook for an additional 10 minutes or until the vegetables are tender.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Pakistani-style Cardamom Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into small, bite-sized pieces for even cooking.
• Ground cardamom — For the best flavor, use freshly ground cardamom pods instead of pre-ground cardamom powder.
• Mixed vegetables — Feel free to customize the vegetable selection based on personal preference and availability. Other options include cauliflower, carrots, or green beans.

Tips & Tricks

• To enhance the flavor, you can add a squeeze of lemon juice before serving.
• For a spicier kick, adjust the amount of red chili powder according to your taste preference.
• If you prefer a thicker consistency, you can add a tablespoon of cornstarch mixed with water and stir it into the soup during the last few minutes of cooking.
• This soup pairs well with naan bread or steamed rice.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Pakistani-style Cardamom Soup as a comforting and nourishing meal on its own or as a starter before a main course. Accompany it with warm naan bread or steamed rice for a complete and satisfying dining experience.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in individual bowls or in a large soup tureen for a family-style presentation. Pair it with warm bread or rice on the side to complete the meal.