GINGER GARLIC SOUP
Ginger Garlic Soup is a comforting, soothing, nutritious and easy to make soup. This soup recipe calls for an extra amount of fresh ginger and garlic. The vegetables are chopped up finely so that the soup is ready in 10 mins and also makes it easier to sip from a mug or cup
Ingredients
- ½ cup cabbage finely chopped
- ½ cup carrot finely chopped
- ½ cup green beans finely chopped
- 4 cups water/ stock
- 1 tsp oil
- 1 tbsp ginger minced or grated
- 1 tbsp garlic minced
- 1½-2 tbsp cornflour |cornstarch
- 1 tsp salt
- ¼ -½ tsp black pepper powder
Instructions
- Prepare all the vegetables first. Peel the carrot. Trim the ends of the beans.
- Finely chop the vegetables or chop them in a chopper.
- Get the garlic and ginger ready. Peel and grate or chop finely.
- Add 2-3 tbsp of water in the cornstarch. Stir to prepare a slurry.
- Heat oil in a saucepan over medium heat.
- Add ginger and garlic. Saute for a minute or two.
- Add the vegetables and saute for 1 minute.
- Cover the saucepan with a lid. Allow the vegetables to sweat for 1-2 minutes over low heat.
- Add the water or stock. Mix well. Increase the heat to medium.
- Allow the water or stock to come to a gentle boil.
- Add the cornflour slurry slowly, while you stir the soup all the time.
- Keep stirring till the soup becomes slightly thick.
- Add salt, pepper and chopped coriander or cilantro.
- Mix well and take the soup off the heat.
- Serve in a mug or cup.
- Serve it with soy sauce on the side if anyone wishes to add some.
Notes
- Don't make the soup too thick, it should be slightly thick.
- Adjust the garlic, ginger, salt and pepper according to your taste. A little heat from ginger and pepper is what will help a sore throat and cough. Garlic will help to open up nasal passage.
- Add a little vermicelli if you wish.
- Adding stock makes the soup more flavourful.