Fenugreek Soup

The rains have been heavy in India while humidity has caught up four-fold here. What better than a hot bowl of soup, one that works as both an appetizer and insulator from upset stomachs, cold and other rain related health issues?

Preparation time: 15-20 minutes

Serves: 2

Ingredients:

Fenugreek leaves (Methi leaves/ Menthinasoppu/menthe kura) 2 bunches
Almonds (badam) 5-10
Milk ½ cup
Pepper to taste
Salt to taste

 

Method:

Soak the almonds for around 10 minutes. Dry and grind to a fine powder.

Pluck the fenugreek leaves, add half a cup of water and boil until soft and cooked. This will take around 10 minutes on simmer. Set aside to cool.

Once at room temperature, add the cooked fenugreek leaves and half a cup of milk to the Almond powder and blend to thick and fine paste.

Pour the paste into a cooking pot/vessel, add 2 cups of water and boil until the soupy texture seeps in. Add salt and pepper to taste as the soup is boiling.

If in India, sip hot and sour fenugreek soup, enjoy the rain and keep the chill away. If in the gulf, sip sour and chilled fenugreek soup to keep the humidity off and yourself cool.