Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, masala soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Masala Soup is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Masala Soup is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook masala soup using 19 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Masala Soup:
- Take Small knob of butter (or double up the oil if you want to keep it vegan)
- Get 1 tsp coconut oil
- Take 1 heaped tsp cinnamon
- Prepare 1 heaped tsp garam masala
- Get 1 level tsp nigella seeds
- Prepare 2 garlic cloves, finely chopped
- Get 2 sundried tomatoes (can use plum or cherry if not available), chopped
- Make ready 1 heaped tablespoon tomato puree
- Get 1 leek - finely chopped
- Get 1 inch cube fresh ginger, grated
- Take 2 medium white potatoes, peeled and finely chopped
- Prepare 1 medium sweet potato, peeled and finely chopped
- Get 2 medium parsnips, peeled and finely chopped
- Take 1 litre veg stock - I use bouillon (which can be vegan and low salt)
- Prepare 1 cup tinned coconut milk
- Make ready 1 tsp mango chutney (optional)
- Make ready to taste Salt and pepper
- Make ready Squeeze lime
- Take 1 tbsp plain, full fat yoghurt
Instructions to make Masala Soup:
- 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.
- Add the garlic to the pan and cook for a further 2 minutes.
- 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.
- Add this paste to the pan and cook for 10 minutes.
- 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.
- 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.
- 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!
- 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.
So that’s going to wrap it up with this exceptional food masala soup recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
