Easiest Way to Prepare ��️ Perfect Masala Soup Recipes ❣ by Rachel Khoo

Steps Making Recipes Masala Soup using 19 ingredients and 8 steps

Masala Soup. - - In case you are like lots of us, you recognize that you have to be eating more healthy. Nevertheless, making a constructive change in your consuming habits does not imply that you would be able to't make your favorite recipes anymore. With the renewed interest in wholesome cooking and eating, there are many new and interesting ways to adapt your time-tested recipes to make them better for you- and you can do it without sacrificing a bit of taste. It doesn't matter why you are changing your consuming habits- in your well being or your appearance- making changes doesn't mean giving up all your favourite foods.

➽ Small knob of butter (or double up the oil if you want to keep it vegan).
➽ 1 tsp coconut oil.
➽ 1 heaped tsp cinnamon.
➽ 1 heaped tsp garam masala.
➽ 1 level tsp nigella seeds.
➽ 2 garlic cloves, finely chopped.
➽ 2 sundried tomatoes (can use plum or cherry if not available), chopped.
➽ 1 heaped tablespoon tomato puree.
➽ 1 leek - finely chopped.
➽ 1 inch cube fresh ginger, grated.
➽ 2 medium white potatoes, peeled and finely chopped.
➽ 1 medium sweet potato, peeled and finely chopped.
➽ 2 medium parsnips, peeled and finely chopped.
➽ 1 litre veg stock - I use bouillon (which can be vegan and low salt).
➽ 1 cup tinned coconut milk.
➽ 1 tsp mango chutney (optional).
➽ to taste Salt and pepper.
➽ Squeeze lime.
➽ 1 tbsp plain, full fat yoghurt.

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..

Masala Soup -