Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, masala soup. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Masala Soup is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Masala Soup is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook masala soup using 19 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Masala Soup:

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

Instructions to make Masala Soup:

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.

So that’s going to wrap it up for this special food masala soup recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!