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Recipes for Healthy Soups

Cabbage Soup











Ingredients

1 tsp olive oil

1 inch ginger finely chopped

2 clove garlic finely chopped

4 tbsp spring onion chopped

100 GM's  cabbage roughly chopped

50  carrot shredded

½ capsicum sliced

4 cup water

¾ tsp salt

½ tsp pepper powder

2 tbsp coriander chopped

for slurry:

½ cup water


Instructions

In a kadai heat 1 tsp olive oil and saute 1 inch ginger, 2 clove garlic and 2 tbsp spring onion.

Add 100 gm cabbage, 50 gm carrot and ½ capsicum.

Stir fry for 2 minutes on high flame until it shrinks slightly.

Further, add 4 cup water, ¾ tsp salt and mix well.

Stir and boil for 2 minutes ,further add Water and boil for 2 minutes or

Now add ½ tsp pepper powder. mix well.

Also, add 2 tbsp spring onion, 2 tbsp mint and 2 tbsp coriander.

Finally, enjoy cabbage soup recipe garnished with more spring onion.

Carrot Soup













Ingredients

For pressure cooking:

2 tsp olive oil

2 inch ginger finely chopped

½ onion sliced

1 carrot chopped

100 GM's Pumpkin

2½ cup water

½ tsp salt

Other ingredients:

½ tsp mixed herbs

½ tsp pepper powder

¼ tsp salt

2 tbsp pumpkin seeds for garnishing

1 tsp mint / pudina for garnishing


Instructions

Firstly, in a pressure cooker heat 2 tsp olive oil and saute 2 inch ginger.

Now add ½ onion and saute until onions soften.

Add 1 carrots , 100 GM's Pumpkin and saute for 2 minutes.

Saute until the ginger turns aromatic.

Add 2½ cup water and ½ tsp salt.

Cover and pressure cook for 3 whistles.

Drain off and cool completely.

Transfer the cooked carrot into the blender and blend to smooth puree.


Now take the carrot puree into large kadai.

Also, add in leftover water used for cooking carrot.

Mix and boil adjusting consistency as required.

Further, add ½ tsp mixed herbs, ½ tsp pepper powder and ¼ tsp salt.

Finally, garnish carrot ginger soup with 2 tbsp pumpkin seeds and 1 tsp mint.

Mix Veg Lemon Coriander Soup
















Ingredients

2 tsp oil

2 clove garlic finely chopped

1 inch ginger finely chopped

½ onion finely chopped

2 tbsp coriander stem finely chopped

½ carrot finely chopped

2 tbsp cabbage shredded

2 tbsp beans finely chopped

2 tbsp sweet corn

3 cup water

½ tsp salt

½ tsp pepper powder

¼ cup water

3 tbsp coriander finely chopped

2 tbsp lemon juice


Instructions

Firstly, in a large kadai heat 2 tsp oil and saute 2 clove garlic, 1 inch ginger.

Also, saute ½ onion and 2 tbsp coriander stem for a minute.

Now add ½ carrot, 2 tbsp cabbage, 2 tbsp beans, 2 tbsp sweet corn.

Saute for a minute without overcooking.

Further, add 3 cup water, ½ tsp salt and ½ tsp pepper powder.

Mix well and boil for 5 minutes.

Put everything together and mix well.


After 2 minutes, make sure the flavors are well combined, turn off the flame and add 3 tbsp coriander and 2 tbsp lemon juice. mix well.

Finally, garnish with more coriander leaves and serve lemon coriander soup


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