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