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When you’re feeling under the weather, your body craves something nourishing and comforting to help boost your immune system. This is where the Yakhni soup, known affectionately as the Afghan Get Well Soon Soup, comes in as a savior. This soup is not just a warm hug in a bowl; it’s a powerhouse of nutrition, packed with an array of fresh vegetables, and it’s incredibly easy to make. What makes it even more appealing is that it’s ready in less than 30 minutes, thanks to the magic of a pressure cooker.
The beauty of this Yakhni soup lies in its simplicity and the freshness of its ingredients. A mix of onions, carrots, celery, spinach, and bell pepper, along with tender veal and a few select spices, creates a harmony of flavors that is both soothing and satisfying. The coriander powder, black pepper, and salt are the perfect trio to enhance the natural flavors of the vegetables and meat. This soup is a testament to the Afghan culinary philosophy of letting fresh, quality ingredients shine.
This Yakhni soup is more than just a recipe; it’s a gentle reminder of the healing powers of food. Whether you’re nursing a cold, feeling a little blue, or just in need of a quick and healthy meal, this soup is your go-to remedy. Its warmth, combined with the freshness of the ingredients, makes it the perfect dish to uplift your spirits and strengthen your body. So, the next time you need a little pick-me-up, remember that a bowl of Yakhni soup is all you need to get back on your feet. Get well soon!
Tune in to a quick video on making this delicious soup
what you need to make this delicious recipe
The ingredients of this soup are humble yet powerful. Each component is a testament to the Afghan way of cooking, which emphasizes freshness and flavor. The onions, forming the base, are more than just a vegetable; they are the foundation of countless Afghan dishes, bringing sweetness and depth. The carrots add not just color but a subtle sweetness, complementing the onions. Celery, with its distinctive flavor, introduces a refreshing crunch, balancing the softness of other ingredients.
Then there’s the veal, carefully chosen for its tenderness and ability to absorb the flavors of the spices and vegetables it’s cooked with. In Afghan cuisine, meat isn’t just a source of protein; it’s an ingredient that brings a dish together, adding substance and richness.
But what truly sets this soup apart are the spices – coriander powder, black pepper, and salt. These aren’t just seasonings; they’re the soul of the dish. Coriander powder, with its lemony-sage flavor, is a staple in Afghan cooking, offering a hint of citrus and warmth. Black pepper adds a subtle heat, awakening the senses, while salt brings out the flavors of all the ingredients, tying them together in a harmonious blend.
Yakhni soup (veal soup with vegetables)
6 Cups of water
2 Onions, chopped
3 Carrots, chopped
3 stalks Celery, chopped
1 Cup Spinach, chopped
Bell Pepper, chopped
1 Cup Coriander, chopped (for both cooking and garnishing)
1 tbsp Coriander Powder
tbsp Black Pepper
1 tbsp Salt
- Combine Ingredients**: In a pressure cooker, add water, onions, veal, carrots, celery, spinach, bell pepper, coriander, coriander powder, black pepper, and salt.
- Cook on High**: Seal the pressure cooker and cook on high heat for about ten minutes. Wait for the pressure cooker to whistle a few times, indicating that it’s cooking.
- Simmer**: Reduce the heat to low and continue to cook for another fifteen minutes, or until the meat is tender and cooked through.
- Check the Meat**: Conduct a touch test to assess the doneness of the meat. If it needs more cooking, simply close the pressure cooker and cook for a few more minutes.
- Serve and Enjoy**: Once ready, serve the soup hot, garnished with fresh coriander. It’s not just a meal; it’s a bowl full of comfort, health, and well-being.