Turmeric Root, Ginger, Galangal Soup
Ingredients
- 2 tbsp Raw Turmeric, grated
- 2 tbsp Ginger, grated
- 2 tbsp Galangal (Mango-ginger), grated
- 5-6 pieces Lemon grass ( 4-5 inches each)
- 4 tbsp Mushrooms , sliced
- 4 tbsp American corn, parboiled
- 4 tbsp Red bell pepper or Green capsicum , chopped finely
- 2 tbsp Coriander leaves – chopped
- 1 tbsp Makkai ka atta or any flour
- ¼ tbsp Pounded black pepper
- 4 Cloves
- 1 stick Cinnamon
- 2-3 tbsp Lemon juice
- 1½ tbsp Olive oil
- Salt-to-taste
Instructions
- Heat oil in a deep pan, add the cloves, cinnamon add the sliced mushroom and sauté for a minute or two
- Add the grated turmeric, and ginger, sauté
- Add all the remaining vegetables and the flour, stir, add 6 -7 cups of warm water, mix well, add the lemon grass bits and salt
- Simmer on a low flame for 10- 15 minutes till all flavours are well extracted into the soup
- Add chili flakes and pounded pepper to taste
- Just before serving add the grated galangal, chopped coriander leaves and lemon juice, adjust seasonings and serve hot
Notes
Highlights:
Keywords: Immunity building soup, mango ginger, nourishin
- Mushrooms and vegetables are a low-calorie foods that are rich in Vitamins, minerals, and antioxidants.
- The herbs and spices used have disease-preventing properties
| Energy | 84 Kcal |
| Carbohydrate | 7 g |
| Protein | 1 g |
| Fat | 6 g |
| Calcium | 7.1 mg |
| Iron | 1.7 mg |
| Total Fiber | 0.8 g |
