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Mummy's Ginger Soup

Rated as 4 out of 5 Stars
31

"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

25 m servings 221
Original recipe yields 4 servings (1 quart)

Directions

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  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.

Nutrition Facts


Per Serving: 221 calories; 19.5 7.8 4.3 35 696 Full nutrition

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Reviews

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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 i...