Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, masala soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Masala Soup is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Masala Soup is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have masala soup using 19 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Masala Soup:
- Make ready Small knob of butter (or double up the oil if you want to keep it vegan)
- Make ready 1 tsp coconut oil
- Prepare 1 heaped tsp cinnamon
- Make ready 1 heaped tsp garam masala
- Get 1 level tsp nigella seeds
- Take 2 garlic cloves, finely chopped
- Make ready 2 sundried tomatoes (can use plum or cherry if not available), chopped
- Make ready 1 heaped tablespoon tomato puree
- Make ready 1 leek - finely chopped
- Get 1 inch cube fresh ginger, grated
- Get 2 medium white potatoes, peeled and finely chopped
- Make ready 1 medium sweet potato, peeled and finely chopped
- Make ready 2 medium parsnips, peeled and finely chopped
- Take 1 litre veg stock - I use bouillon (which can be vegan and low salt)
- Take 1 cup tinned coconut milk
- Take 1 tsp mango chutney (optional)
- Get to taste Salt and pepper
- Prepare Squeeze lime
- Make ready 1 tbsp plain, full fat yoghurt
Steps 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 this up for this special food masala soup recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
