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Before you jump to Masala Soup recipe, you may want to read this short interesting healthy tips about Stamina Raising Snacks.
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If you’re not sensitive to nuts, try consuming some almonds! As an all-in-one power booster, almonds offer you many health advantages. These types of nuts have lots of vitamins E, B2, and manganese. Tryptophan, an enzyme also found in turkey that triggers drowsiness, is found in almonds. Having said that, you won’t need a nap after eating and enjoying almonds. Instead, these nuts help to reduce stress and provide a calming feeling throughout your body. Your emotional level can sometimes be lifted simply by eating almonds.
You will not have to look far to find a wide selection of healthy snacks that can be easily prepared. Choosing to live a healthy life style can be as simple as you want it to be.
We hope you got insight from reading it, now let’s go back to masala soup recipe. To cook masala soup you only need 19 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Masala Soup:
- Use of Small knob of butter (or double up the oil if you want to keep it vegan).
- Take 1 tsp of coconut oil.
- Prepare 1 of heaped tsp cinnamon.
- Provide 1 of heaped tsp garam masala.
- Provide 1 of level tsp nigella seeds.
- Use 2 of garlic cloves, finely chopped.
- Get 2 of sundried tomatoes (can use plum or cherry if not available), chopped.
- Provide 1 of heaped tablespoon tomato puree.
- You need 1 of leek – finely chopped.
- You need 1 inch of cube fresh ginger, grated.
- Take 2 of medium white potatoes, peeled and finely chopped.
- Provide 1 of medium sweet potato, peeled and finely chopped.
- Prepare 2 of medium parsnips, peeled and finely chopped.
- Provide 1 litre of veg stock – I use bouillon (which can be vegan and low salt).
- Take 1 cup of tinned coconut milk.
- Get 1 tsp of mango chutney (optional).
- Get to taste of Salt and pepper.
- Get Squeeze of lime.
- Provide 1 tbsp of 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..
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