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Turmeric Root, Ginger, Galangal Soup

Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Course Brunch, dinner, lunch, Snack
Servings 4
Calories 84 kcal

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:
  • 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
 
 
NUTRIENT VALUES PER SERVING
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
Keywords: Immunity building soup, mango ginger, nourishin