Punjabi-style Fandango Del Valle Soup

Ingredients

In the Punjabi-style Fandango Del Valle Soup, we incorporate Punjabi spices such as cumin, coriander, and garam masala to enhance the flavor profile. Additionally, we use chicken or lamb as the protein instead of the traditional beef. The soup is served with warm naan bread or rice, which is a staple in Punjabi cuisine. We alse have the original recipe for Caldo de fandango del valle, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 500g boneless chicken or lamb, cut into bite-sized pieces 500g boneless chicken or lamb, cut into bite-sized pieces
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Warm naan bread or rice, for serving Warm naan bread or rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. 2.
   Add the cumin powder, coriander powder, and garam masala to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the chicken or lamb pieces to the pot and cook until browned on all sides.
4. 4.
   Add the diced potatoes, sliced carrots, and frozen peas to the pot. Stir to combine with the meat and spices.
5. 5.
   Pour in the chicken or vegetable broth and season with salt to taste. Bring the soup to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the meat is tender and the vegetables are cooked through.
6. 6.
   Once the soup is ready, remove it from the heat and garnish with fresh cilantro.
7. 7.
   Serve the Punjabi-style Fandango Del Valle Soup hot with warm naan bread or rice.

Treat your ingredients with care...

• Chicken or lamb — Make sure to trim any excess fat from the meat before cutting it into bite-sized pieces to ensure a leaner and healthier soup.

Tips & Tricks

• For a spicier version, add a chopped green chili or a pinch of red chili powder to the soup.
• You can substitute chicken or lamb with tofu or paneer for a vegetarian version of the soup.
• Adjust the amount of spices according to your taste preferences.
• Serve the soup with a squeeze of fresh lemon juice for an extra tangy flavor.
• Make a larger batch of the soup and freeze the leftovers for a quick and convenient meal option.

Serving advice

Serve the Punjabi-style Fandango Del Valle Soup hot in individual bowls. Garnish each bowl with fresh cilantro for added freshness and aroma. Serve with warm naan bread or rice on the side for a complete and satisfying meal.

Presentation advice

To enhance the presentation of the Punjabi-style Fandango Del Valle Soup, you can sprinkle some additional garam masala on top of each bowl before serving. This will add a pop of color and an extra layer of flavor to the dish.