vegetable ginger soup recipe | ginger vegetable soup for chronic kidney disease | healthy ginger vegetable soup |

by Tarla Dalal

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Vegetable Ginger Soup for Kidney Patients recipe - How to make Vegetable Ginger Soup for Kidney Patients

Diabetes and Kidney friendly

Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 4Makes 4 servings
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Ingredients

For Vegetable Ginger Soup
1 cup chopped bottle gourd (doodhi / lauki)
1/4 cup chopped red pumpkin (bhopla / kaddu)
1/4 cup chopped carrot
1 small onion , chopped
2 tbsp yellow moong dal (split yellow gram) , washed and drained
1/4 tsp salt or as advised by dietician / doctor
1/4 tsp freshly ground black pepper (kalimirch) powder to taste
1 tbsp ginger (adrak) , cut into thin strips
1 tbsp lemon juice

Method

For vegetable ginger soup

To make vegetable ginger soup recipe, heat oil in a pressure cooker, add onions and sauté on a medium flame for a few seconds.
Add doodhi, pumpkin, carrot and moong dal. Sauté on a medium flame for 1 to 2 minutes.
Add 1½ cups of water, mix well and pressure cook on a medium flame for 3 to 4 whistles.
Allow the steam to escape and then open the lid. Once slightly cooled, blend the mixture in a mixer jar or using a hand blender to a smooth paste.
Add salt, black pepper powder and ginger strips, mix well and cook on a medium flame for 2 minutes.
Switch off the flame, add lemon juice, mix well and serve vegetable ginger soup hot.