Bye bye flu soup – We all are facing the wrath of the winters & the pollution in some way or the other. We understand that you are taking all the necessary measures & precautions to help our little ones & family members cope with the changing environment. To help you a bit, we thought of sharing our soup recipe with our Early Foods family.
Ingredients
-5 cloves of minced garlic
-2-3 Bay Leaves
-1 Pinch Cinnamon
-1 carrot, finely chopped
-½ cup peas boiled
-½ cup spinach, washed and finely chopped (you can add veggies of your choice – green cabbage, mushrooms, boiled corn etc.)
-2 tbs coriander, finely chopped
-1/2 cup Quinoa, rinsed for 1 hour
– ½ cup Moong dal, rinsed
-1 tsp grated ginger
– ½ tsp turmeric powder
-½ – 1 tsp Salt (As needed for you & your baby)
-1 tsp Cumin Powder
-½-1 tsp Pepper Powder
-Red chili flakes (optional)
-6 cups water – We personally prefer watery soups. You can adjust consistency by reducing the quantity of water
-2-3 tbps of ghee/sesame oil/groundnut oil
Method of Preparation
1.In a heavy bottom pan, heat oil.
2.Add garlic cloves, bay leaves & ginger. Fry till raw smell disappears.
3.Add turmeric, cumin, cinnamon powder & salt. Give it a good mix
4.Add carrots, peas, coriander and the other veggies that you are using except spinach. Fry for a few minutes
5.Add the rinsed quinoa & dal and saute for some time
6.Add water. Mix well. Check for salt & add more if needed
7.Cook it for 20-30 mins till the quinoa & dal get cooked.
8.During this process, if you feel the soup is becoming thick, add some water/broth
9.At the end of this stage, add spinach and give the soup a good mix for 2 minutes. Spinach will wilt in the heat. Switch off the flame.
10.Cover the vessel for 5 minutes before you add pepper powder & red chilli flakes
Serve warm and say ‘bye bye flu’ for good!
Do give this soup a try & tag us!
For other millet based recipes, do follow the Early Foods Blog
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