Mummy's Ginger Soup

Mummy's Ginger Soup

Priyanka

"This original recipe remains a winter favorite in my family! This is a perfect first course to serve before a curry dinner. It is essential to use fresh ginger to get the best flavor."
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Ingredients

25 m servings 221 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 696 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt the butter and vegetable oil in a saucepan over medium heat. Stir in the ginger, and cook for five minutes. Sprinkle in the flour, turmeric, and pepper; stir for 1 minute. Whisk in water and milk. Increase heat to medium-high, and bring to a simmer. Simmer for 3 minutes whisking constantly as the mixture thickens. Season to taste with salt, and strain through a mesh sieve before serving.

Reviews

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I cut the butter in half, and omitted the oil. Instead of ap flour, I used whole wheat, and instead of whole milk, I used soy milk. This was an easy soup to make, and has a comfort factor to i...

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