Carrot soup

Ingredients:

• Carrots 3/4 kg
• Tomatoes 1
• Low fat milk 2 cups
• Water 2 cups
• Black pepper powder 1/2 tsp.
• Sugar to taste
• Salt to taste

Method:

• Cut carrots and tomatoes into small pieces.
• Boil water in a pan. Lower the heat and add carrot and tomato pieces.
• Cook till tender (about 30 minutes). Add black pepper powder.
• Use the blender to mix well with low fat milk, salt and sugar.
• Strain and refrigerate until thoroughly chilled.
• Serve cool. Optional, garnish with sliced almonds.

Notes:

• You can grate carrot and use. This will reduce the time of cooking.

Broccoli Soup

Ingredients:

• 500 gms Broccoli
• 1 medium sized Onion
• 4 cloves Garlic
• 2 inches Celery Stalk
• 4 cups Stock or water
• 1 Cup Low fat milk
• Salt to taste
• White pepper powder to taste

Method:

• Cut broccoli into small florets and wash well.
• Soak in salted water for ten to fifteen minutes and drain.
• Peel and roughly chop onion and garlic. wash and chop celery stalk.
• Heat vegetable stock or water with chopped onion, garlic andcelery.
• Bring to a boil.
• Add broccoli florets and continue to cook without covering the pan.
• Cook for five to seven minutes or till broccoli is tender.
• Remove from fire, cool and puree it in a blender.
• Add milk to pureed broccoli. mix well. bring to a boil again.
• Add salt and white pepper powder to taste.
• Serve hot.

Notes:

• Boil or dry roast almonds on medium heat till almond skin changes its colour slightly.
• Remove from heat, cool it and slice them into slivers.
• Stir in toasted almond slivers and serve hot.

Stem Soup

Ingredients:

• 8-10 stems of spinach leaves
• 4-5 tender stalks of the leaves just below cauliflower
• 4-5 stems of Cabbage
• 10 - 12 stems of coriander leaves
• 2 -3 small sprig spring onion
• 1 stalk of celery
• 1/2" ginger peeled and crushed
• 3 – 4 garlic crushed
• 1 tbsp. corn flour
• 2 - 4 dried red chilly crushed
• 1/2 tsp. sugar
• salt to taste
• pepper as per taste
• 1/2 tsp. oil or butter
• 2 1/2 cups water

Method:

• Clean any fibrous threads from the stems.
• Chop the them.
• Heat butter in a pan. Add ginger garlic.
• Fry for a minute. Add cut stems.
• Stir fry till tender. Add water and bring to a boil.
• Allow it to cook.
• Mix corn flour in 1/2 cup cold water.
• Add to soup, stirring continuously till it comes back to a boil.
• Add the chilly, sugar, salt, pepper and boil till thickened like corn soup
• Serve hot.

Mint (Pudina) Soup

Ingredients:

• 1 cup pudina leaves (fresh one)
• 4 - 6 small onion
• 10 - 12 black pepper (crush them)
• 1/2 sp cumin seeds
• 2 - 3 garlic
• 1 sp lemon juice
• Salt

Method:

• First put Pudina leaves in lots of water and cook well.
• Then add chopped onion, crushed black pepper, cumin and garlic.
• Add salt and allow it to cook well.
• Bring it to room temp.
• Then add lemon juice and drink.
• this will help you to digestion and it will make your skin to shine and reduce dryness.

Drumstick Leaves Soup

Ingredients:

• 1 cup fresh and young leaves of Drum Stick
• 4 - 6 small onion
• 10 - 12 black pepper (crush them)
• 1/2 sp cumin seeds
• 2 - 3 garlic
• 1 sp oil
• Salt

Method:

• First cook drum stick leaves well.
• Then add chopped onion, crushed black pepper and garlic.
• Add salt and allow it to cook well.
• Then make seasoning with cumin seeds and add it to the soup.
• Drink this soup after your break fast and before lunch.
• That will help sugar patient a lot.

Vazhai Thandu Soup

Ingredients:

• 1 cup cleaned and cut Vazhai thandu ( I dont know its English name )
• )Is it "stem of plantain tree?)
• 1 inch ginger piece ( chop well)
• 1 sp lemon juice
• 1 sp black pepper (crush them)
• 10 - 12 small onions
• 1 sp cumin seeds
• 1 sp oil

Method:

• In a big pan pour water and add all the ingredients except oil, lemon juice and cumin seeds.
• Let them cook well.
• Remove from the fire and then make a seasoning with cumin seeds.
• Bring it to room temp. then add lemon juice.
• drink it. It is good to reduce weight.

Whole green gram soup

Ingredients:

• 1 Onion
• 1 Tomato
• 3 Garlic Flakes
• 1 small piece of Ginger
• 2 tsp Sprouted Green Gram
• 1 tsp Fresh Cream (optional)
• Salt and Pepper for taste
• 1 small cup low fat milk (optional)

Method:

• In a cooker, put chopped ginger, garlic, onion, tomato along with the sprouted green gram in sufficient quantity of water.
• Allow it to cook for 10 minutes.
• keep as it is for 5 minutes.
• Grind the ingredients in a mixer.
• Pour the mixture from the mixer in a deep pan.
• Add some water to dilute the contents from the mixture.(if you want)
• Add salt & pepper depending on your taste.
• Allow the contents to boil for 5 minutes.
• Stir now and then.
• Add one small cup of low fat milk and boil for 2 minutes.
• Garnish the soup with fresh cream and serve hot.
• Or even you can put a dash of butter while serving.
• very delicious soup.

Notes:

• you can serve this soup for diabetic also.

Wonderful Magic Soup

Ingredients:

• 200 gms Cabbage
• 200 gms Onion
• 300gms Tomato
• 4 – 5 Green chilly
• Salt to taste

Method:

• Chop all the veg. and in a pan pour 800 ml water
• Put all this at a time and stir.
• Add salt.Mix well and let it boil.
• When all the vegetables are cooked remove it from the fire.
• It is a tasty soup. No doubt.

Corn and noodles Soup

Ingredients:

• Fresh corn - 6
• Cornflour - 50 gm
• Water - 850ml
• Carrot (grated) - 100 gm
• Green peas - 50 gm
• Boiled noodles - 25 gm
• Salt, Pepper - as per taste
• Sugar - (optional)
• Soya sauce - 5 gm (approx)
• Chilly sauce - as per taste
• Garlic – 2 or 3

Method:

• Firstly, boil corn seeds and peas.
• Add carrot and allow it to cook.
• Add cornflour in water and boil it.
• When it is thick enough add cooked noodles, Soya sauce, salt, pepper and chili sauce.
• Mix well and bring it to a boil.
• Remove fromthe fire and serve hot.

Dhal and Vegetable soup

Ingredients:

• 1 Tab. sp. Masoor dal or Green gram dal
• 2 cups Mixed diced vegetables (carrots, beans, turnip, cabbage, peas and cauliflower)
• 1 Chopped onion
• 1 Bay leaf
• 1 Tea. sp. Butter
• Salt
• Black pepper
• For spic bag:
• Crush the following items and tie in a muslin cloth.
• Small onion 2, Garlic 1 flake, cumin seeds 1/2 tsp., green chilly 1 and black pepper 1 spoon.

Method:

• Pressure cook dal in just enough water and mash well to smooth consistency.
• Heat butter in a pressure pan and put bay leaf.
• Add onions and fry them well for 1 - 2 minutes.
• Add finely diced vegetables in that and stir for few minutes, in reduced flam.
• Pour water and smashed dal in that. Add salt and put the spice bag in that.
• Mix well and close the lid of the pan and pressure cook it till one whistle.
• Cool down and squeeze the spicy bag and through it out.
• Transfer the soup in a serving bowl and add black pepper.
• Serve with soup sticks or make toping with bread crumbles.

Spinach and Bottle gourd soup

Ingredients:

• 2 cups shredded spinach (1 bunch)
• 2- 4 tbsp. grated bottle gourd
• salt to taste
• pepper to taste
• 2 cup water

Method:

• Wash spinach well.
• Put in a large vessel
• Sprinkle 2-3 pinches salt and add gourd
• Boil covered, on high, till soft.
• (3-4 minutes after boiling)
• Blend in a mixie till smooth
• Add water, mix and take in a deep pan
• Add all other ingredients
• Bring to a boil. Serve hot.

Capsicum, Spring Onion & Noodle Soup

Ingredients:

• Finely chopped capsicum 1/2 cup
• Finely chopped spring onions 1/2 cup
• Cooked noodles 1/4 cup
• Chopped spring onions 2 tab. sp. for toping
• Aji-no-moto 2 tsp.
• Butter 1 tea sp.
• Milk 1/2 cup
• Corn flour 1 1/2 tab. sp.
• Grated cheese 1 tab. sp. (optional)
• Salt
• Sugar 2 pinch

Method:

• Heat butter and fry spring onion and capsicum with aji-no-moto and little sugar
• Add corn flour as paste and pour just enough water or you can add if you are having stock.
• (stock means, the water drained from cooked or boiled vegetable.)
• Cook till onions become soft. Pour the mixture in a mixer grinder and grind it.
• Now add the cooked noodles and milk in that and reheat in reduced flame.
• Serve hot topped with (grated cheese for those are not dieting) finely chopped spring onions.

Mixed Vegetable Soup 2

Ingredients:

• 3 + 1 Tomatoes
• · 2 + 1 Onions
• · 2 tsp. Moong dal
• · 1 Carrot
• · 1 tsp. Oil
• · 1/2 chopped cabbage
• · 1/2 cup chopped spinach
• · Salt to taste
• · Black pepper to taste

Method:

• Take 3 tomatoes, 2 onions and moong dal and cook them with water in a pressure cooker.
• Blend the cookers mixture in a mixer grinder and make like a paste.
• Heat oil in a pan and fry (one) chopped onion, chopped or grated carrot and cabbage.
• Fry well and add the paste, salt and water.
• Let the mixture boil for a while.
• Add spinach and tomato pieces. Mix well and transfer the soup in a bowl.
• Sprinkle black pepper and serve it.

Vegetable Soup

Ingredients:

• 3 + 1 Tomatoes
• 2 + 1 Onions
• 2 tsp. Moong dal
• 1 Carrot
• 1 tsp. Oil
• 1/2 chopped cabbage
• 1/2 cup chopped spinach
• Salt to taste
• Black pepper to taste

Method:

• Take 3 tomatoes, 2 onions and moong dal and cook them with water in a pressure cooker.
• Blend the cooker’s mixture in a mixer grinder and make like a paste.
• Heat oil in a pan and fry (one) chopped onion, chopped or grated carrot and cabbage.
• Fry well and add the paste, salt and water.
• Let the mixture boil for a while.
• Add spinach and tomato pieces. Mix well and transfer the ’soup’ in a bowl.
• Sprinkle black pepper and serve it.

Notes:

• For vegetable soup you can select vegetables as per your taste. But generally we select English vegetable to prepare soups.

Baby Corn Soup 2

Ingredients:

• 4 Baby corn
• 1 onion
• 1 tomato (optional)
• 1 tbsp. cream (non dieting people)
• 1 tea sp. butter
• 1 Bay leaf
• Salt & Black pepper as per taste
• Corn flour - milk mixture 2 tbsp.

Method:

• Pressure cook baby corns.
• Put butter in a pan and fry chopped onions.
• Put cut bay leaf and cooked baby corn with 3 - 4 cups of water.
• Bring it to a boil and add corn flour - milk mixture and mix well.
• Add salt and let it boil for 5 - 6 minutes.

Notes:

• Transfer the soup in to a bowl and serve with fresh cream toping for non diet people.

Chilled cucumber soup

Ingredients:

• 2 medium-sized onions, chopped fine
• 4 cucumbers peeled, seeded and sliced
• 2 ½ cups of yoghurt
• 1 bunch fresh green coriander
• Tabasco sauce to taste
• salt and freshly ground black pepper
• 2 cups of stock

Method:

• Wash the coriander thoroughly. Chop the leaves and the stalks and keep aside.
• Add the peeled and chopped onions and the peeled, seeded and sliced cucumbers with the coriander into a blender and mix well till everything is finely chopped.
• In a bowl mix the yoghurt with the Tabasco and the salt and freshly ground black pepper to your taste.
• If you want the spice to be a little less then hold back on the Tabasco adding just 4-5 drops, for a stronger flavour add in more Tabasco.
• Whisk the stock and the cucumber mixture into the yoghurt well.
• Cover and refrigerate for 2-3 hours allowing it to chill.
• For best effect, chill the bowls you want to serve the cucumber soup in and pour the chilled soup into them, when you are ready to serve.
• This can be garnished with a dollop of yoghurt and a few coriander leaves.

Spinach soup

Ingredients:

• Spinach (chopped) 3 cups
• Cucumber (chopped) 1 cup
• Water 3-1/2 cups
• Butter 1 tbsp. ( can put 1/2 sp.)
• Black pepper powder 1/2 tsp.
• Cumin powder 1/2 tsp.
• Ginger paste 1/2 tsp.
• Lemon juice 2 tbsp.
• Salt to taste
• Green chilly (optional)

Method:

• Put spinach and cucumber in a saucepan along with water and cook until tender on medium heat.
• Or pressure cook it (one whistle).
• On cooling, blend it in electric blender to make smoothy paste.
• Heat butter in a pan. Add black pepper powder, cumin powder, ginger paste, salt.
• Add blended spinach-cucumber and lemon juice.Cook on medium heat for 5 minutes.
• Serve hot.

Tomato soup 4

Ingredients:

• Tomatoes (medium size) 8
• Water 3-1/2 cups
• Butter 1/2 tbsp.
• Green chilly 3 - 4
• Black pepper powder 1/4 tsp.
• Bay leaf.
• Salt to taste
• Cream for garnishing 2 tbsp.(for normal diet people)

Method:

• Cut tomatoes, remove seeds.
• Cut green chilly, put all in a mixer grinder and make a puree.
• In a pan put butter put bay leaf and pour the grind mixture.
• Bring it to a boil. Add salt.
• Allow it to cook for a while.
• Remove from the fire and serve with Black pepper powder on it.
• For normal people, who are not dieting, can put cream for garnishing.

Notes:

• You can use tomato paste or tomato puree to make this soup immediately.

Tomato soup 3

Ingredients:

• Tomatoes (medium size) 8
• Water 3-1/2 cups
• Butter 1/2 tbsp.
• Black pepper powder 1/4 tsp.
• Red chilli powder 1/4 tsp.
• Bay leaf and cumin powder 1/2 tsp.
• Ginger-garlic paste 1/4 tsp.
• Salt to taste
• Cream for garnishing 2 tbsp.(for normal diet people)

Method:

• Put the tomatoes in a saucepan with water.
• Bring to a boil, reduce heat and cook until tomatoes become tender.
• You can also pressure cook it (wait for 2 whistles and then switch off the gas).
• Make tomato puree in blender.
• Add water and strain it to remove the seeds and tomato skin.
• Heat butter in a pan.
• Add black pepper powder, red chilli powder, bay leaf and cumin powder, ginger-garlic paste and salt.
• Add tomato puree, bring to boil and cook for 5 minutes on medium heat .
• Remove from the fire and serve.

Tomato soup 2

Ingredients:

• Tomatoes big 2
• Onion big 1
• Ginger 1 small piece
• Salt as per taste
• Pepper as per taste
• Corriander leaves 5 strands
• Water 4 cups

Method:

• First,boil water in a pan.
• Add tomatoes by cutting it into halves, add big pieces of onion to it.
• Add peeled ginger piece and allow all three to boil till the tomatoes are cooked.
• Then remove from heat .
• Allow it to cool.
• Now grind the onion and tomaotes into a thick paste.You may filter it if necessary.
• Then to the same water used for boiling pour the juice of the above and keep boiling till it thickens.
• Add pepper ,salt and coriander leaves as per taste and serve hot.
• Bread sticks will be good with this.