Masala Soup

Name: Masala Soup
Total time: 2100 s
Yield: 4 bowls
Cuisine: British
Ingredients: Small knob of butter (or double up the oil if you want to keep it vegan); 1 tsp coconut oil; 1 heaped tsp cinnamon; 1 heaped tsp garam masala; 1 level tsp nigella seeds; 2 garlic cloves, finely chopped; 2 sundried tomatoes (can use plum or cherry if not available), chopped; 1 heaped tablespoon tomato puree; 1 leek - finely chopped; 1 inch cube fresh ginger, grated; 2 medium white potatoes, peeled and finely chopped; 1 medium sweet potato, peeled and finely chopped; 2 medium parsnips, peeled and finely chopped; 1 litre veg stock - I use bouillon (which can be vegan and low salt); 1 cup tinned coconut milk; 1 tsp mango chutney (optional); to taste Salt and pepper; Squeeze lime; 1 tbsp plain, full fat yoghurt

Susy Wall @singing_chef

West Midlands, UK

My husband gave me the new Jamie Oliver "Veg" cookbook for Christmas - I love Jamies' style of cooking and it is a fantastic cookbook. The only tiny problem I have with it is that so many of the recipes take quite a long time to make and often involve several processes which, to the amateur cook, can be pretty off-putting.
Anyhow, I made the wonderful cauliflower tikka masala last week but it too me quite a long time and, as a mid-week meal, it was a little long-winded. So, the inspiration for this soup was born! I wanted the basic taste of the tikka masala without all the effort!
This soup is so rich and warming and is full of so many immune- boosting ingredients for this cold and dull time of year - especially nice with some sourdough bread!

Susy Wall @singing_chef

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Ingredients

35minutes

4 bowls

Small knob of butter (or double up the oil if you want to keep it vegan)
1 tspcoconut oil
1heaped tsp cinnamon
1heaped tsp garam masala
1level tsp nigella seeds
2garlic cloves, finely chopped
2sundried tomatoes (can use plum or cherry if not available), chopped
1heaped tablespoon tomato puree
1leek - finely chopped
1 inchcube fresh ginger, grated
2medium white potatoes, peeled and finely chopped
1medium sweet potato, peeled and finely chopped
2medium parsnips, peeled and finely chopped
1 litreveg stock - I use bouillon (which can be vegan and low salt)
1 cuptinned coconut milk
1 tspmango chutney (optional)
to tasteSalt and pepper
Squeezelime
1 tbspplain, full fat yoghurt

Saved

Steps

35minutes

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.