Spicy Garlic Soup Recipe
The health benefits of garlic are numerous & plentiful. Garlic is a naturally occurring antioxidant & also has many cardiovascular/heart healthy benefits. In addition, garlic has antibacterial properties and is thought to help regulate the body’s metabolism. Also, garlic is a very rich source of both Vitamins B-6 and C.
SPICY GARLIC SOUP
½ cup cooked toor dal (aka split yellow pigeon peas or arhar dal), mashed
2 shallots, finely sliced (or you can use 1 small onion)
6-8 large garlic cloves, very finely minced (you can add more or less)
1 bay leaf
¼ tsp ground cumin powder
1 tsp smoked Spanish paprika
salt & pepper, to taste
3½ c water (or vegetable stock/broth or you can even use the cooking liquid from the dal)
½ tsp black mustard seeds
½ tsp cumin seeds
2-3 small green Thai chilies, slit in half lengthwise (to taste)
4-5 fresh curry leaves
pinch of asafetida (hing)
4 tbsp oil (vegetable or canola), or you can use ghee or butter
¼ cup cream (you can use yogurt)
1 cup toasty crusted bread, cubed (croutons) - optional
freshly chopped cilantro leaves for garnish
In a medium size soup pot on medium high heat, add 2 tbsp of the oil. When hot, add the shallots & garlic. Sauté until just lightly brown & then add the spices (bay leaf, ground cumin powder, salt & pepper). Mix well to combine and then add cooked dal along with 3½ cups of water. Bring to a good boil, reduce the heat to low, cover and let simmer for 6-8 minutes. Lastly, stir in the cream to help round out & balance the flavors.
In a small saucepan on medium high heat, add the remaining 2 tbsp of oil. When hot, add the mustard seeds. When they stop splattering, quickly add the cumin seeds along with the green chilies, curry leaves & asafetida. After 20 seconds, pour this out oil mixture over the garlic soup. Garnish with cilantro leaves & croutons. Serve hot & enjoy.
Feel free to add your favorite vegetables to the soup such as broccoli florets, mushrooms, baby spinach, red bell peppers....
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