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Masala Soup
Masala Soup

Before you jump to Masala Soup recipe, you may want to read this short interesting healthy tips about Here Are Some Simple Explanations Why Eating Apples Is Good.

Everyone has heard the saying “an apple a day will keep the doctor away”, but the question is, is this really a true statement. You might know people that live by this and also require that their children live by this guideline as well. This idea is known all over the world and individuals just take it as fact without knowing if this is in fact true. You will be happy to know that we have done a little research, and we are going to teach you why this is thought to be a miracle fruit.

According to another study, apples may also have good results on your brain. These studies indicated that the ingredients in apples are able to help keep your brain cells from deteriorating with age. And naturally thanks to this ingredient in apples, they can essentially reduce Alzheimer’s symptoms.

And now you understand why people tell you that you need to eat an apple every day. The advantages we covered are just a few of the benefits that eating apples can provide. Every one of the benefits would take us too long to include in this post, however the information is out there. I am hoping that the next time you go to the grocery store you find yourself getting plenty of apples. You will notice that your overall health can greatly be benefited when you eat apples.

We hope you got benefit from reading it, now let’s go back to masala soup recipe. You can have masala soup using 19 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Masala Soup:
  1. You need Small knob of butter (or double up the oil if you want to keep it vegan)
  2. Take 1 tsp coconut oil
  3. Use 1 heaped tsp cinnamon
  4. You need 1 heaped tsp garam masala
  5. You need 1 level tsp nigella seeds
  6. Get 2 garlic cloves, finely chopped
  7. Take 2 sundried tomatoes (can use plum or cherry if not available), chopped
  8. Prepare 1 heaped tablespoon tomato puree
  9. Get 1 leek - finely chopped
  10. You need 1 inch cube fresh ginger, grated
  11. Prepare 2 medium white potatoes, peeled and finely chopped
  12. Take 1 medium sweet potato, peeled and finely chopped
  13. Prepare 2 medium parsnips, peeled and finely chopped
  14. Get 1 litre veg stock - I use bouillon (which can be vegan and low salt)
  15. Get 1 cup tinned coconut milk
  16. Use 1 tsp mango chutney (optional)
  17. Provide to taste Salt and pepper
  18. Provide Squeeze lime
  19. Get 1 tbsp plain, full fat yoghurt
Instructions to make Masala Soup:
  1. Melt the butter and oil in a saucepan. Add the nigella seeds, cinnamon and garam masala and cook on a medium heat for 2 minutes.
  2. Add the garlic to the pan and cook for a further 2 minutes.
  3. Whilst the garlic is cooking, whizz up the sundried tomatoes, tomato puree, leek and ginger in a blender with a dash of boiling water. You could just grind it all together in a pestle and mortar if you dont have a blender small enough.
  4. Add this paste to the pan and cook for 10 minutes.
  5. Add 2 tbsps of coconut milk and mix with the paste. Mix in all your chopped veg and stir well. Cook for a few minutes, stirring.
  6. Now add your stock and the rest of the coconut milk. Bring to the boil and simmer on a low heat with the lid on for 20 minutes, or until your veg are soft.
  7. Add a heaped tsp of mango chutney and whizz your soup with a hand blender until it is completely smooth - I think this soup is best without any lumps!
  8. Add the lime juice, yoghurt and salt and pepper to taste. Stir well and serve in a warm bowl with some lovely bread - or maybe a small, warm naan bread.

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