Indian Ginger Soup Food

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INDIAN CHICKPEA & VEGETABLE SOUP



Indian chickpea & vegetable soup image

Healthy, flavour-packed and low-cost, this soup's ideal for taking to work for lunch

Provided by Jennifer Joyce

Categories     Lunch, Soup

Time 25m

Yield Makes 4 lunches

Number Of Ingredients 9

1 tbsp vegetable oil
1 large onion , chopped
1 tsp finely grated fresh root ginger
1 garlic clove , chopped
1 tbsp garam masala
850ml vegetable stock
2 large carrots , quartered lengthways and chopped
400g can chickpea , drained
100g green bean , chopped

Steps:

  • Heat the oil in a medium saucepan, then add the onion, ginger and garlic. Fry for 2 mins, then add the garam masala, give it 1 min more, then add the stock and carrots. Simmer for 10 mins, then add the chickpeas. Use a stick blender to whizz the soup a little. Stir in the beans and simmer for 3 mins. Pack into a flask or, if you've got a microwave at work, chill and heat up for lunch. Great with naan bread.

Nutrition Facts : Calories 168 calories, Fat 6 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.66 milligram of sodium

INDIAN SPICED CARROT SOUP WITH GINGER



Indian Spiced Carrot Soup with Ginger image

Provided by Molly Stevens

Categories     Soup/Stew     Ginger     Sauté     Kid-Friendly     Low Cal     High Fiber     Low Sodium     Lunch     Carrot     Spring     Summer     Healthy     Low Cholesterol     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 11

1 teaspoon coriander seeds
1/2 teaspoon yellow mustard seeds
3 tablespoons peanut oil
1/2 teaspoon curry powder (preferably Madras)
1 tablespoon minced peeled fresh ginger
2 cups chopped onions
1 1/2 pounds carrots, peeled, thinly sliced into rounds (about 4 cups)
1 1/2 teaspoons finely grated lime peel
5 cups (or more) low-salt chicken broth or vegetable broth
2 teaspoons fresh lime juice
Plain yogurt (for garnish)

Steps:

  • Grind coriander and mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds and curry powder; stir 1 minute. Add ginger; stir 1 minute. Add next 3 ingredients. Sprinkle with salt and pepper; sauté until onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Add more broth by 1/4 cupfuls if too thick. Stir in lime juice; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
  • Ladle soup into bowls. Garnish with yogurt and serve.

INDIAN GINGER SOUP



Indian Ginger Soup image

I like this when I am sick, the ginger help to settle my stomach. Time does not include time to cook rice.

Provided by CoffeeMom

Categories     Asian

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

8 cups water
8 teaspoons ground ginger
5 1/2 tablespoons honey
2/3 cup lime juice
1 teaspoon ground pepper
2 1/2 cups cooked rice
8 thin lime slices

Steps:

  • Put the water into a large pot and bring it to a boil.
  • Add the ground ginger. Cook over medium heat for 3 or 4 minutes.
  • Add the honey, lime juice, pepper, and cooked rice. Stir well. Heat again.
  • Serve hot, garnishing the bowls with the lime slices.

Nutrition Facts : Calories 131.5, Fat 0.2, SaturatedFat 0.1, Sodium 6.4, Carbohydrate 31.7, Fiber 0.6, Sugar 12.3, Protein 1.7

INDIAN WINTER SOUP



Indian winter soup image

This warming winter soup is high in fibre, low in fat and can be frozen for ultimate convenience

Provided by Good Food team

Categories     Dinner, Soup

Time 45m

Number Of Ingredients 21

100g pearl barley
2 tbsp vegetable oil
½ tsp brown mustard seeds
1 tsp cumin seeds
2 green chillies, deseeded and finely chopped
1 bay leaf
2 cloves
1 small cinnamon stick
½ tsp ground turmeric
1 large onion, chopped
2 garlic cloves, finely chopped
1 parsnip, cut into chunks
200g butternut squash, cut into chunks
200g sweet potato, cut into chunks
1 tsp paprika
1 tsp ground coriander
225g red lentils
2 tomatoes, chopped
small bunch coriander, chopped
1 tsp grated ginger
1 tsp lemon juice

Steps:

  • Rinse the pearl barley and cook following pack instructions. When it is tender, drain and set aside. Meanwhile, heat the oil in a deep, heavy-bottomed pan. Fry the mustard seeds, cumin seeds, chillies, bay leaf, cloves, cinnamon and turmeric until fragrant and the seeds start to crackle. Tip in the onion and garlic, then cook for 5-8 mins until soft. Stir in the parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices. Sprinkle in the paprika, ground coriander and seasoning, and stir again.
  • Add the lentils, pearl barley, tomatoes and 1.7 litres water. Bring to the boil then turn down and simmer until the vegetables are tender. When the lentils are almost cooked, stir in the chopped coriander, ginger and lemon juice.

Nutrition Facts : Calories 445 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 0.14 milligram of sodium

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