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Indian Soup with Ginger and Garam Masala

Get a taste of Indian cooking with this fragrant soup! It was recommended to me as a remedy during flu season, but I think anyone who loves a little heat will enjoy it year-round. It's definitely not one for the little ones, but it's great for the immune system — I even gave my daughter (elementary-school age) a small serving of about 1/2 cup (100 ml). And on top of all that, it's seriously delicious!

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Indian soup with ginger and garam masala
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 1 g
Fats 45 % 5 g
Carbohydrates 45 % 5 g
64 kcal
GI: 100 / 0 / 0
    1. Peel the ginger and cut it into rough pieces, and peel the garlic too.
    1. Blend the garlic and ginger into a paste (or chop them as finely as you can).
    1. Add the canned tomatoes and a piece of the hot chili pepper, blend, then pour in the water and stir.
    1. Pour the vegetable oil into a pot and set it over the heat. Add the cumin seeds and fry until fragrant.
    1. Carefully pour the tomato paste mixture into the hot pot with the cumin.
    1. Add the salt, along with the turmeric and garam masala.
    1. Stir and cook for 4–5 minutes, until the soup thickens slightly.
  • Ladle the soup into bowls, garnish with fresh herbs, and serve!
  • Enjoy — here's to good spirits and good health!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Garlic - 143  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Turmeric - 325  kcal/100g
  • Cumin - 333  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Garam masala - 379  kcal/100g

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