By
aru
VEGETABLE CLEAR SOUP
Ingredients:
Button Mushrooms-6-8
medium carrot-1/2 sliced thinly
chinese or regular cabbage-5 leaves
celery stalk-1/2 inch finely diced
spring onion-1 sliced
greenpeas-1/4 cup
corn kernals-1/4 cup
dessede red capscicum-1medium size
spinach leaves-12
vegetable stock-4-5 cups
crusshed garlic cloves-3
soya sauce-2tsp
black pepper corns crushes-4
salt to taste
lemon juice-1/2 tsp optional
beans thinly cut-1/2 cup
sugar a pinch
Method:
Heat vegetable stock in a pan, add crushd garlic and bring to boil. Add all vegetables and cook for 4-5mts till it starts boiling. Add soya sauce, crushed pepper corns, salt and sugar , lemon juice and serve hot.
Nutritional Info:
It is full of Vit A, protein, Vit c, vit B complex and traves of other vitamins and minerals.
Good to almost all the people
Nutritional info:
RICE SOUP
Ingredients:
Rice boiled and mashed- 1 cup
Boil vegetable stock, dhal water and milk and cumin seeds. When it started boiling add mashed rice and stir to avoid lumps. adjust with water if it is too thick. Add salt, pepper,n stir. Remove from fire add ghee and serve hot.
Very mild to stomach. Has high Carbohydrates. Traces of protein and vitamins and little fat. Easy to digest.
Mix and add green capsicum, salt, sugar and mix. Add white pepper powder and mix. Add cornflour mixed in a little water and cook till the soup thickens slightly.Add vinegar and stir. Pour into individual soup bowls. Garnish with spring onion greens, drizzle a little chilli oil and serve piping hot.
Nutritional Info:
HOW TO MAKE VEGETABLE STOCK?
Ingredients:
Onion-1 chopped
carrot-1/2 medium
celery-2'
garlic cloves- 3
bay leaf-1
pepper corns-5
water-5 cups
Method:
Place a pan and roast bay leaf, pepper corns, garlic cloves without oil and add water and remaining ingredients. Bring it to boil And then lower heat and simmer for 15 minutes. Remove from fire, strain , cool and store in refrigerator until further use.
Ingredients:
Button Mushrooms-6-8
medium carrot-1/2 sliced thinly
chinese or regular cabbage-5 leaves
celery stalk-1/2 inch finely diced
spring onion-1 sliced
greenpeas-1/4 cup
corn kernals-1/4 cup
dessede red capscicum-1medium size
spinach leaves-12
vegetable stock-4-5 cups
crusshed garlic cloves-3
soya sauce-2tsp
black pepper corns crushes-4
salt to taste
lemon juice-1/2 tsp optional
beans thinly cut-1/2 cup
sugar a pinch
Method:
Heat vegetable stock in a pan, add crushd garlic and bring to boil. Add all vegetables and cook for 4-5mts till it starts boiling. Add soya sauce, crushed pepper corns, salt and sugar , lemon juice and serve hot.
Nutritional Info:
It is full of Vit A, protein, Vit c, vit B complex and traves of other vitamins and minerals.
Good to almost all the people
WEDNESDAY, 9 NOVEMBER 2016
SWEET CORN SOUP
SWEET CORN SOUP
Ingredients:
sweet corn kernels - 1 cup
vegetable stock-2cup (can take rice boiled water also)
milk-3tbsp
corn starch-1tbsp
salt- as needed
pepper powder- as needed
soya sauce-1 1/2 tsp
sugar-1/4 tsp
water-1/2 cup
METHOD:
Boil Sweet corn kernals in water. Add vegetable stock, soya sauce and boil it. once boiling add salt, sugar, pepper powder and leave in fire for 5 mts. then mix corn starch in cold milk and add it to the mixture. boil until soup starts thickening lightly. serve hot.
Nutritional Info:
High in carbohydrates and fiber from kernels. Little Vit A And traces of other vitamins and minerals.
Good for kids and persons with digestive issues. Diebetic can have a small cup as its full of carbohydrates.
Ingredients:
sweet corn kernels - 1 cup
vegetable stock-2cup (can take rice boiled water also)
milk-3tbsp
corn starch-1tbsp
salt- as needed
pepper powder- as needed
soya sauce-1 1/2 tsp
sugar-1/4 tsp
water-1/2 cup
METHOD:
Boil Sweet corn kernals in water. Add vegetable stock, soya sauce and boil it. once boiling add salt, sugar, pepper powder and leave in fire for 5 mts. then mix corn starch in cold milk and add it to the mixture. boil until soup starts thickening lightly. serve hot.
Nutritional Info:
High in carbohydrates and fiber from kernels. Little Vit A And traces of other vitamins and minerals.
Good for kids and persons with digestive issues. Diebetic can have a small cup as its full of carbohydrates.
TUESDAY, 8 NOVEMBER 2016
SIMPLE TOMATO SOUP
Ingredients:
Tomato medium size-3
dhal boiled water or vegetable stock-2cups
salt-as needed
pepper powder-as needed
bread croutons-10
oil or ghee-1tsp
bay leaf-1/2
Method:
Boil tomatoes and peel the skin and blend it to a paste. heat pan and fry bay leaf pour tomato paste and just fry little and add vegetable stock or dhal water and bring it to boil. Add salt and pepper. serve hot with croutons or fried bread cubes.
Nutritional Info:
High in Vit C and minerals.
good for all type of people
MONDAY, 7 NOVEMBER 2016
Tomato Basil Soup
TOMATO BASIL SOUP
Ingredients:
medium diced tomatoes-1cup
fresh basil-10 nos\
bay leaves-1
black pepper corns-10\
onion sliced-1medium size
garlic cloves-4
coriander or celery finely chopped-2tbsp
carrots-1 small roughly chopped
salt to taste
besan or gram flour-1/2 to 1 tbsp
sugar 1 tsp
METHOD:
Heat non stick pan . add bay leaves, half pepper corns and onions. Roast till onions are translucent.
Add garlic, celery or coriander and 3 tbsp of water. Stir and add carrots and tomatoes. Add half basil stir and add salt. cook in medium fire till tomatoes are soft. add 3 cups of water and boil. cover and cook for 10 to 15 mts.
strain and remove pepper corns and basil and blend remaining in a blender. keep the stained liquid.
Roast the gram flour in a pan till good smelol comes. add blended puree and the saved liquid.
Add sugar, salt, remaining pepper corns crushed. heat for few minutes.
Strain and bring to boil.
Garnish with reserved basil.
Serve hot with roasted garlic bread.
Nutritional Info:
High in vitamin C,and A. less Carbhohydrates
Good for dieabetic, high Bp and obesity Persons
Ingredients:
medium diced tomatoes-1cup
fresh basil-10 nos\
bay leaves-1
black pepper corns-10\
onion sliced-1medium size
garlic cloves-4
coriander or celery finely chopped-2tbsp
carrots-1 small roughly chopped
salt to taste
besan or gram flour-1/2 to 1 tbsp
sugar 1 tsp
METHOD:
Heat non stick pan . add bay leaves, half pepper corns and onions. Roast till onions are translucent.
Add garlic, celery or coriander and 3 tbsp of water. Stir and add carrots and tomatoes. Add half basil stir and add salt. cook in medium fire till tomatoes are soft. add 3 cups of water and boil. cover and cook for 10 to 15 mts.
strain and remove pepper corns and basil and blend remaining in a blender. keep the stained liquid.
Roast the gram flour in a pan till good smelol comes. add blended puree and the saved liquid.
Add sugar, salt, remaining pepper corns crushed. heat for few minutes.
Strain and bring to boil.
Garnish with reserved basil.
Serve hot with roasted garlic bread.
Nutritional Info:
High in vitamin C,and A. less Carbhohydrates
Good for dieabetic, high Bp and obesity Persons
ROASTED CAULIFLOWER AND ALMOND SOUP
INGREDIENTS:
cauliflower- 2 to 3 big pieces
Almonds-4,
Sweet Corn kernals-1/2 cup
Cumin seeds - 1 tsp
Ghee or olive oil little
Salt as needed
Pepper as needed
Cabbage -2 leaves
Peanuts -1 tbsp
Coriander leaves and curry leaves little
Milk a cup
Corn flour 1 tsp optional
METHOD
Roast cauliflower with little ghee , add cabbage when it turns gold n colour.. Then add almonds, cumin, pepper powder very little, peanuts and roast it. Then switch off the stove and cover the pan with lid and leave it until everything is cooked in that steam. When everything is cooled grind it to a paste .
Pour everything in a 400 ml of water add corn kernals and boil it . Add salt and little milk. Boil it. If it is watery add corn flour mixed with milk and boil for two minutes. Remove from fire serve with small pieces of almond and peanut. If you want more richness you can choose cheese or more ghee for garnishing. Also cream can be added for further richness and heaviness.
If diet oriented avoid ghee and use olive oil for roasting.
coriander and curry leaves can be grinded with other ingredients or used as a garnishing with the almond pieces.
If you are not worried about the light green or orange colour the almonds and peanuts can be used whole without removing their skin as it contains fibre.
INGREDIENTS:
cauliflower- 2 to 3 big pieces
Almonds-4,
Sweet Corn kernals-1/2 cup
Cumin seeds - 1 tsp
Ghee or olive oil little
Salt as needed
Pepper as needed
Cabbage -2 leaves
Peanuts -1 tbsp
Coriander leaves and curry leaves little
Milk a cup
Corn flour 1 tsp optional
METHOD
Roast cauliflower with little ghee , add cabbage when it turns gold n colour.. Then add almonds, cumin, pepper powder very little, peanuts and roast it. Then switch off the stove and cover the pan with lid and leave it until everything is cooked in that steam. When everything is cooled grind it to a paste .
Pour everything in a 400 ml of water add corn kernals and boil it . Add salt and little milk. Boil it. If it is watery add corn flour mixed with milk and boil for two minutes. Remove from fire serve with small pieces of almond and peanut. If you want more richness you can choose cheese or more ghee for garnishing. Also cream can be added for further richness and heaviness.
If diet oriented avoid ghee and use olive oil for roasting.
coriander and curry leaves can be grinded with other ingredients or used as a garnishing with the almond pieces.
If you are not worried about the light green or orange colour the almonds and peanuts can be used whole without removing their skin as it contains fibre.
Nutritional info:
contains good fat, protein carbohydrates and fibre with minerals and traces of folic acid and vitA & C .
Its good to fill your stomach in the evenings or as complete dinner.
GOOD FOR OBESE
RICE SOUP
Ingredients:
Rice boiled and mashed- 1 cup
vegetable stock- 3 cups
Milk-1/4 cup
pepper powder- as needed
salt as needed
Toor Dhal boiled water- 1 cup
Ghee-1 tsp
cumin seeds-1 tsp
Method:
Boil vegetable stock, dhal water and milk and cumin seeds. When it started boiling add mashed rice and stir to avoid lumps. adjust with water if it is too thick. Add salt, pepper,n stir. Remove from fire add ghee and serve hot.
Nutritional Info:
Very mild to stomach. Has high Carbohydrates. Traces of protein and vitamins and little fat. Easy to digest.
Good for elderly persons and kids
can be used during fever an ill conditions where u cant take spicy items n need mild liquid diet. pepper can be avoided if necessary.
HERBAL SOUP FOR WINTER
Ingredients:
Mint leaves-2nos
Tulasi Leaves-2nos
Betelnut leaves-1
Pepper corns-4
Cloves-1
Mushrooms-1/4 cup cut into pieces
Green gram Sprouts-1/4 cup
Ginger-1/8 inch
Garlic cloves-1 crushed
Olive Oil or Ghee-1tsp
salt as needed
water-2 1/2 cup
coriander leaves for garnishing
Pepper powder as needed
Method:
Pour water in a pan or vessel add everything except oil, salt and coriander leaves and boil until it boils nicely for 5 to 7 minutes and remove pepper corns. After that add salt and pepper powder. Garnish with chopped coriander leaves and server hot.
Nutritional Info:
Has good amount of Vit C and protein, traces of manganese, and other minerals and elements.
Weight watchers and BP patience, Diabetic can avoid ghee.
Good for winter based diseases like cold flu . Gives immunity and aids Digestion.
SIMPLE HOT AND SOUR SOUP
Ingredients
French Beans chopped 4-6
Carrots grated 1/2 medium
Bamboo shoots chopped 1 medium
Bean sprouts 1/4 cup
Cabbage shredded 1/4 small
Button mushrooms chopped 2 medium
Green capsicum chopped 1/2 medium
Oil 2 tablespoons
Onion chopped 1 small
Garlic chopped 2-3 cloves
Celery chopped 2 inch stalk
Ginger grated 1 inch piece
Dark soy sauce 2 tablespoons
Green chilli sauce 2 tablespoons
Vegetable stock 4-5 cups
Salt to taste
Sugar 1/2 teaspoon
White pepper powder 1/2 teaspoon
Cornflour/ corn starch 3 teaspoons
Vinegar 2 tablespoons can replace with lemon juice aslo
Spring onion greens finely chopped 1 stalk
Chilli oil 1 tablespoon
Method:
Heat oil in a deep pan. Add onion, garlic, celery and ginger and sauté for a minute. Add bamboo shoot and stir. Add French beans, carrot, bean sprouts, cabbage and mix.Add mushrooms and continue to sauté. Add dark soy sauce, green chilli sauce and vegetable stock.
Mix and add green capsicum, salt, sugar and mix. Add white pepper powder and mix. Add cornflour mixed in a little water and cook till the soup thickens slightly.Add vinegar and stir. Pour into individual soup bowls. Garnish with spring onion greens, drizzle a little chilli oil and serve piping hot.
Nutritional Info:
Has Folic acid, B complex,Vit C, Vit A, carbohydrates, proteins, fat ,traces of minerals and essential elements
Good appetiser and good for winter based cold flu..
Good appetiser and good for winter based cold flu..
Ingredients:
Onion-1 chopped
carrot-1/2 medium
celery-2'
garlic cloves- 3
bay leaf-1
pepper corns-5
water-5 cups
Method:
Place a pan and roast bay leaf, pepper corns, garlic cloves without oil and add water and remaining ingredients. Bring it to boil And then lower heat and simmer for 15 minutes. Remove from fire, strain , cool and store in refrigerator until further use.
- Get link
- X
- Other Apps
- Get link
- X
- Other Apps
Comments
Post a Comment