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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 Precisely Why Are Apples So Good With Regard To Your Health.

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

The ingredients needed to make Masala Soup:
  1. Prepare Small knob of butter (or double up the oil if you want to keep it vegan)
  2. Provide 1 tsp coconut oil
  3. Prepare 1 heaped tsp cinnamon
  4. Use 1 heaped tsp garam masala
  5. Get 1 level tsp nigella seeds
  6. You need 2 garlic cloves, finely chopped
  7. Use 2 sundried tomatoes (can use plum or cherry if not available), chopped
  8. Provide 1 heaped tablespoon tomato puree
  9. You need 1 leek - finely chopped
  10. Provide 1 inch cube fresh ginger, grated
  11. Take 2 medium white potatoes, peeled and finely chopped
  12. Use 1 medium sweet potato, peeled and finely chopped
  13. Prepare 2 medium parsnips, peeled and finely chopped
  14. You need 1 litre veg stock - I use bouillon (which can be vegan and low salt)
  15. Prepare 1 cup tinned coconut milk
  16. Use 1 tsp mango chutney (optional)
  17. You need to taste Salt and pepper
  18. Take 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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