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Indian Spice Soup
Serves 5
More effort
Total time:
5 minutes vegetable chopping time.
Low Fat spicy soup for the soul!Variation on Gujarati Cooking and inspired by my mum in law and my mums soups!!
Skip to ingredients
- 2 Carrots
- 1 Celery Stick
- 4 Tomato's
- 1 Onion ( Red or Indian Pink ones)
- 1 small potato
- 1 can Tomato
- Coriander ( Add to taste)
- Grated ginger ( 1 tsp)
- Grated Garlic ( 1tsp)
- Cumin seeds 1/2 tsp
- Fenugreek Seeds1/2 tsp
- Mustard Seeds1/2 tsp
- Cumin and Coriander powder
- Tumeric Power
- Garam Masala 1/2 tsp
- Chilli Power ( Optional)
- Fresh lemon juice ( Optional)
- Curry Leaves 2
- 1 cinnimon stick
- Cloves
- 1 green Chilli
- Salt to taste
- Low Fat Greek Yoghurt ( 1 Table spoon to serve)
- Olive Oil
Method
step 1
Grate and finely chop all Veg as small as you Can.step 2
In sauce pan, add Extra virgin oil. Add Cumin, Fenugreek, Mustard, Cloves, Cinnimon and curry leaves. Heat until they Pop. Add Carrots, Onion and potato. Stir until soft but not fully cooked.step 3
Add Celery, Ginger, Garlic and green chilli ( Crushed). Add tomato and Tomato can. Add Chopped coriander. Add Cumin and coriander powder,Garam masala Turmeric and Chilli for Extra Kick.step 4
Cook and until all veg are cooked. Add salt to taste. Blend soup for smooth consistency however myself and family like it chunky.step 5
Serve in deep bowl with fresh coriander a squeeze of lemon if desired and a dollop of Low fat thick yoghurt. Eat with fresh bread!!
