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Mummy's Ginger Soup

Mummy's Ginger Soup

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Priyanka

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 {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

  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.
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Reviews

sueb
5

sueb

7/29/2011

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 it! I put the soup in the blender so that the small pieces of ginger would be very tiny when eaten instead of straining the bits out. This is great any time of year!

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