Fenugreek Leaves Soup Recipe
Dive into the pool of wellness and enjoy the lush green fenugreek leaves in a rich and creamy form and energize yourself instantly...
An Overview on Fenugreek Soup:
Despite being acclaimed for flavoury foods and decadent desserts, India has also a rich bent on the nutritious side in the form of porridge, gruel and soups which has its roots way back during the Vedic Period. Soup has been an important part of the meal in ancient times and it has been an indispensable dish of the traditional and Ayurvedic foods. Vegetables and greens have been used abundantly to make soups and one such classic soup is this Fenugreek Soup which is loaded with vitamins and minerals.
Traditional wisdom about the usage of greens and their therapeutic effects have been well established since several decades in India, and they have been recognized as functional foods owing to the presence of body healing components in them. There are plenty of greens with abundant nutrients and fenugreek is one such treasured green known for its versatility, deliciousness and impressive health benefits. It is rich in Vitamin K, C, A, calcium, folate and riboflavin. It has many anti oxidants and low in calorie besides being good for bone health and it also controls diabetes and regulates cholesterol levels too. The insoluble fiber present in methi leaves is good for digestion and promotes regular and healthy bowel movements. It is also said to cure mouth ulcers and stimulates the secretion of breast milk.
A cup of Fenugreek Soup is sufficient for a breakfast as it is power packed with nutrients and also gives a feel of satiation and helps you stay energetic for a longer time. Both small and large varieties can be used to make this Fenugreek Soup and both tastes almost similar. There are many versions of making this soup and here I have given one of the tastiest versions and you can modify it according to your choice and preference.
Here comes the quick and easy recipe of Fenugreek Soup and relish it with a crunch on a rainy day.
Ingredients Required To Make Fenugreek Leaves Soup Recipe
How To Make Fenugreek Leaves Soup Recipe
Wash and clean the fenu greek leaves and peel off the skin from the garlic cloves and keep aside.
Heat a skillet and tip in half a teaspoon of butter and when it starts to melt, just drop in the garlic pods and saute for a few seconds.
When it turns aromatic, just add the fenu greek leaves into the skillet and stir in for a while in low flame.
Just add two to three pinches of salt and pour in one and a half cups of water and pop the lid on.
Let it get boiled for about five to seven minutes approximately and in the meantime prepare the coconut milk.
Take a quarter cup of freshly grated coconut and add it to a blender.
Blitz for a minute or two and strain it using a strainer and squeeze the milk out of it.
Transfer the thick coconut milk to a glass and keep it.
Now open the lid and add a little corn flour (after diluting the flour in a tablespoon of water) with a nice stir.
Keep stirring for a while, and finally splash in the coconut milk and mix altogether.
When it starts to boil just sprinkle in a little white pepper powder and turn off the flame.
Now the delicious fenu greek soup is ready. Serve hot on a rainy evening with a perfect crunch.
Tips And Tricks To Make Fenugreek Leaves Soup Recipe
- You can prepare this soup with any variety of fenugreek leaves and just chop the roots and discard.
- You need not chop the leaves as it may lose the nutrients if you chop finely.
- You get a fantastic aroma when you saute the garlic in butter and do not saute the fenugreek for more than a minute as the lush green color will change.
- Do not over boil the soup after adding the coconut milk as it may start to curdle.
- The combination of coconut milk and white pepper gives an unique taste and absolutely creamy tint to the fenugreek soup.
- If you like a lighter consistency or if you wish to have it the natural way, you need not add the corn flour at all.
- And if you prepare it exclusively for aged people, replace the coconut milk with ordinary milk to ease digestion.
- As much as possible, have it during the day or well before 6.00 P.m as greens in any form are digested well if taken during the day time.
Ingredients
Directions
Wash and clean the fenu greek leaves and peel off the skin from the garlic cloves and keep aside.
Heat a skillet and tip in half a teaspoon of butter and when it starts to melt, just drop in the garlic pods and saute for a few seconds.
When it turns aromatic, just add the fenu greek leaves into the skillet and stir in for a while in low flame.
Just add two to three pinches of salt and pour in one and a half cups of water and pop the lid on.
Let it get boiled for about five to seven minutes approximately and in the meantime prepare the coconut milk.
Take a quarter cup of freshly grated coconut and add it to a blender.
Blitz for a minute or two and strain it using a strainer and squeeze the milk out of it.
Transfer the thick coconut milk to a glass and keep it.
Now open the lid and add a little corn flour (after diluting the flour in a tablespoon of water) with a nice stir.
Keep stirring for a while, and finally splash in the coconut milk and mix altogether.
When it starts to boil just sprinkle in a little white pepper powder and turn off the flame.
Now the delicious fenu greek soup is ready. Serve hot on a rainy evening with a perfect crunch.
