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

by Tarla Dalal

Vegetable Ginger Soup for Kidney Patients

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vegetable ginger soup recipe | ginger vegetable soup for chronic kidney disease | healthy ginger vegetable soup | with 24 amazing images.

A deliciously warming healthy ginger vegetable soup that is a blend of the natural sweetness of carrots with the zing of ginger, offering immune-boosting properties, rich in vitamins, and promoting digestive health, the perfect comfort for the chilling winters. Learn how to make vegetable ginger soup recipe | ginger vegetable soup for chronic kidney disease | healthy ginger vegetable soup |

vegetable ginger soup recipe is a flavorful and nutritious dish that can be enjoyed by individuals with chronic kidney disease (CKD). It is packed with essential vitamins, minerals, and antioxidants, while being low in sodium and potassium, making it a kidney-friendly choice. The ginger in the soup adds a unique flavor and may also offer potential health benefits, such as aiding digestion and reducing inflammation.

When preparing ginger vegetable soup for chronic kidney disease, it is important to choose low-potassium vegetables such as carrots, doodhi or pumpkin. These vegetables provide essential nutrients without adding a significant amount of potassium to the diet. Additionally, using low-sodium vegetable broth or water helps to control sodium intake, which is crucial for managing blood pressure and fluid balance in CKD.

pro tips to make vegetable ginger soup: 1. For a stronger ginger flavor, grate the ginger. For a milder flavor, slice it thinly. 2. You can add any other vegetable of your choice to make this recipe. 3. Instead of water you can put vegetable stock to make the soup more nutritious and flavourful.

Enjoy vegetable ginger soup recipe | ginger vegetable soup for chronic kidney disease | healthy ginger vegetable soup | with detailed step by step photos.

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

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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 tsp oil
1/4 cup chopped onions
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.

Vegetable Ginger Soup for Kidney Patients recipe with step by step photos

like vegetable ginger soup recipe

vegetable ginger soup recipe | ginger vegetable soup for chronic kidney disease | healthy ginger vegetable soup | then do try other healthy soup recipes also:
- pumpkin and dill seed soup recipe | Indian style pumpkin with dill soup | kaddu suva ka soup | simple healthy pumpkin soup |
- healthy Indian lentil soup recipe | dal soup | moong dal vegetable soup with barley |

what is vegetable ginger soup made of?

See the below image of list of ingredients for making vegetable ginger soup.

how to make vegetable ginger soup

To make vegetable ginger soup recipe | ginger vegetable soup for chronic kidney disease | healthy ginger vegetable soup | heat 1 tsp oil in a pressure cooker.
Add ¼ cup chopped onions. When cooked, onions caramelize and release their natural sugars, contributing to the soup's depth of flavor and richness.
Sauté on a medium flame for a few seconds.

Add 1 cup chopped bottle gourd (doodhi / lauki). In vegetable ginger soup, doodhi adds a subtle sweetness and a touch of creaminess to the broth. It also helps to thicken the soup slightly as it cooks down.
Add ¼ cup chopped red pumpkin (bhopla / kaddu). Red pumpkin has a naturally sweet and slightly nutty flavor that adds depth and richness to the soup.
Add ¼ cup chopped carrot. Carrots add a subtle sweetness and earthiness to the soup, balancing the spiciness of the ginger.
Add 2 tbsp yellow moong dal (split yellow gram), washed and drained. Yellow moong dal adds a creamy texture and a subtle nutty flavor to vegetable ginger soup. It also adds a boost of protein and fiber to the soup.
Sauté on a medium flame for 1 to 2 minutes.

Add 1½ cups of water.
Mix well.
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 ¼ tsp salt or as advised by dietician/ doctor.
Add ¼ tsp freshly ground black pepper (kalimirch) to taste. Black pepper powder adds a warm, spicy kick to vegetable ginger soup. It enhances the overall flavor profile and provides a slight heat that complements the ginger's pungency.
Add 1 tbsp ginger (adrak), cut into thin strips. Thinly sliced ginger in vegetable ginger soup provides a warm, slightly spicy flavor and aroma.
Mix well and cook on a medium flame for 2 minutes.
Switch off the flame, add 1 tbsp lemon juice.

Mix well.
Serve vegetable ginger soup recipe | ginger vegetable soup for chronic kidney disease | healthy ginger vegetable soup | hot.

pro tips to make vegetable ginger soup

For a stronger ginger flavor, grate the ginger. For a milder flavor, slice it thinly.
You can add any other vegetable of your choice to make this recipe.
Instead of water you can put vegetable stock to make the soup more nutritious and flavourful.