Recipe: Delicious Masala Soup

Masala Soup. Vegan Garam Masala Carrot SoupA Beautiful Plate. Masala Cabbage Soup. this link is to an external site that may or may not meet accessibility guidelines. Shrimp Tikka Masala soup is inspired by one of my favorite chicken dishes, the luscious, Indian-spice-scented Chicken Tikka Masala, only I usually prepare the soup with spiced, sauteed shrimp instead.

See more ideas about Food recipes. This restoring soup is great with a squeeze of lemon and dollop of yogurt. We love to eat something spicy and tastier than the daily food we eat. You can have Masala Soup using 19 ingredients and 8 steps. Here is how you cook that.

Ingredients of Masala Soup

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

Chicken masala soup is best to warm your body and for enjoying in winter season. I refuse to subscribe to the notion that there is a "Soup Season". On a rare night at home alone, recently, I was experimenting with a creamy garam masala spiced dish, somewhere between chicken. This soup is a fusion of Thai and Indian styles and ingredients.

Masala Soup step by step

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..

Having many shared ingredients from both cultures, this dish feels both Spicy Coconut Masala Soup. I always like to serve soups with lots of bread for dipping and dunking. Top the soup with a little I made this soup using incredible spices from Simply Organic - head on over to their site to get this. Buy the ingredients for our Lentil and tomato soup with garam masala recipe from Tesco today. Winter Squash-Coconut Milk Soup with Garam Masala, to be specific.