Methi Soup

This methi soup, made with fresh fenugreek leaves, is an aromatic and flavorful dish that is both nourishing and warming. The bitterness of methi is balanced by the warmth of spices like cumin, turmeric, and coriander, while tomatoes bring a tangy touch to the soup. It’s a light and comforting option that supports digestion and overall health, ideal for a wholesome meal.

For a Serving Size of Two:

Ingredients:

• 150 grams fresh methi (fenugreek) leaves, washed and chopped
• 100 grams chopped onion
• 2 cloves garlic, minced
• 100 grams chopped tomato
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 teaspoon olive oil
• 500 ml vegetable broth or water
• 1 teaspoon lemon juice
• Salt to taste

Procedure:

• Heat olive oil in a pot over medium heat. Add cumin seeds and sauté until they splutter. Then add chopped onion and garlic, sautéing until the onions are translucent.
• Add the chopped tomatoes to the pot and cook for 2-3 minutes until they soften and break down.
• Stir in turmeric powder, ground coriander, ground cumin, black pepper, and salt. Mix well to coat the vegetables with the spices.
• Add the vegetable broth (or water) to the pot. Bring to a boil, then lower the heat and let it simmer for 10-12 minutes to allow the flavors to meld.
• Add the chopped methi leaves to the soup, and simmer for another 5 minutes until they are tender and cooked through.
• Add lemon juice to the soup and stir well. Adjust seasoning to taste.
• Serve hot, garnished with additional methi leaves or fresh herbs if desired.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g