Heart-Healthy Paya Soup
Delight in the wholesome goodness of Heart-Healthy Paya Soup, a nourishing take on the classic paya dish. Featuring simmered goat trotters enriched with anti-inflammatory turmeric, aromatic spices like coriander and cumin, and a medley of nutrient-packed vegetables including carrots, celery, and tomatoes, this soup is a warm embrace for your heart and soul. Cooked low and slow to extract collagen and natural flavors, it offers a rich, comforting broth infused with zesty lemon and fresh parsley for a burst of brightness. Perfect for detox days or as a gourmet starter, this gluten-free recipe is both flavorful and loaded with health benefits. Whether you're eyeing a protein-rich meal or simply seeking the ultimate cozy bowl, Heart-Healthy Paya Soup promises satisfaction with every spoonful.
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Recipe Information
Ingredients
- 4 pieces Goat trotters (paya)
- 1 large Onion
- 4 Garlic cloves
- 1 inch piece Ginger
- 2 tablespoons Vegetable oil (preferably canola or olive)
- 1 teaspoon Turmeric powder
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt (optional)
- 2 Bay leaves
- 2 medium Carrots
- 2 Celery stalks
- 2 large Tomatoes
- 8 cups Water
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh lemon juice
Instructions
Clean the goat trotters thoroughly under running water to remove any impurities.
In a large stockpot, heat the vegetable oil over medium heat.
Finely chop the onion, garlic, and ginger. Add them to the pot and sauté until the onions become translucent, about 5 minutes.
Add turmeric powder, coriander powder, cumin powder, and ground black pepper to the pot. Stir for about 1-2 minutes until fragrant.
Add the goat trotters to the pot and brown them slightly for about 5-7 minutes.
Pour the water into the pot and add the bay leaves.
Bring the mixture to a boil, then reduce heat to low, cover the pot, and let it simmer for about 1 hour.
While the soup is simmering, dice the carrots, celery, and tomatoes.
After 1 hour, add the diced carrots, celery, and tomatoes to the pot. If necessary, adjust the seasoning with optional salt to taste.
Continue simmering the soup for another 60-90 minutes until the trotters are tender and the soup is rich and flavorful.
Once cooked, remove the trotters from the soup and set them aside to cool slightly. Discard any large bones if desired.
Add fresh lemon juice to the soup and stir well.
Serve the soup hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 2066 mg | 90% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 25.8 g | ||
| Protein | 200.2 g | 400% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 3924 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
