Vegetarian, vegan, gluten free, sweet, sour and peppery soup to welcome Fall! Can be served hot or chilled!
Fall has officially begun! I am one of those people who is saddened to see summer end. I love the warm weather and the cool desserts.
This week the transition to warm foods was made for me by this horrendous cold I caught. My head and my throat hurt a lot. I was moping around the house thinking of warm soothing soups when I remembered reading somewhere that pineapples are good to get rid of congestion. Plus pineapples remind us of warm tropical vacations, right? But I did not have the energy to go out and get a fresh pineapple so decided a canned one would have to do 🙂
To the pineapple puree, I added ginger, black pepper and turmeric all known to chase a cold away plus some spices and lemon for good measure and for good taste. The sweet, sour peppery russam was finished with a touch of coconut milk for a nice smooth finish.
This delectable russam reminded me of a cold pineapple soup I had at a fancy restaurant a few summers ago. I devoured this russam hot and my throat thanked me for it, but I am sure this Pineapple Russam will taste awesome chilled too.
And yes….I have chased my cold away….thanks for asking 🙂
Ingredients- Spice mix- For the Pineapple Russam broth- For the tempering- To make the Pineapple Russam-
For the Pineapple Russam broth-
For the tempering-
To make the Pineapple Russam-
I hope you enjoy the unique flavor of Pineapple Russum !