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Home > Health > Healthy Soups For A Healthy Day

Healthy Soups For A Healthy Day

5 September, 2018

Soups
, Healthy

It wouldn’t be wrong to say that soups are a bowlful of health. They offer a great way to rustle up something fast and easy and also are nutritious. There are many soup recipes to suit every different palate, both in vegetarian as well as non-vegetarian options. Soups are an easy way of replenishing your body with Vitamins, nutrients, and essential minerals. This is why soups are a regular for the sick as well as those who are recovering from illness. They are harmless and yet powerful in terms of what they provide to the body. Here a few quick and easy soup recipes that you can try out in all seasons. Of course, it goes without saying that the hot soups can invigorate us on any monsoon or wintry day.

Lemon and Coriander Soup (Nimbu Dhania)

Lemon and coriander are two ingredients that are found in most Indian homes on any given day. So, you could still rustle up this tasty soup rich with Vitamin C with bare minimum stuff.

Ingredients

  • 2 tsp oil
  • 1 tbsp lemon juice
  • 1/4 cup finely chopped coriander leaves
  • 2 tsp finely chopped garlic
  • 2 tsp finely chopped green chillies
  • 1/4 cup finely chopped onions
  • 1/4 cup finely chopped vegetables like carrot, beans, cabbage, peas, etc.
  • Salt to taste
  • 2 tsp cornflour

Preparation

Heat the oil in a pan, add and sauté the garlic and green chilies and then onion on a medium flame for a while. When the vegetables are done, add the lemon juice, salt and sauté for a minute. Mix the cornflour in a small bowl of water and add this mixture to the sautéed ingredients in the pan. Add water as desired to your liking to bring the soup to the consistency required. Finally, sprinkle the coriander leaves on top and serve hot with pepper sprinkled on top.

Tomato Soup (Tamatar)

Ingredients

  • 2 tsp ghee
  • 2 tsp finely chopped garlic
  • 1/4 cup finely chopped onions
  • 1 or 2 cinnamon pieces
  • 3 to 5 cloves
  • 3 to 4 medium sized tomatoes
  • 1 or two medium-sized carrots
  • A pinch of chilli powder
  • Salt to taste

Preparation

Pressure cook the scraped carrots and tomatoes and set aside for cooling. In a pan, melt the ghee and sauté the onions, garlic, cinnamon and cloves will the onions turn slightly brown. When both the things are cool, beat them in a mixer jar or use a blender. This mixture can be strained into a pot or deep pan and salt, and chilli powder should be added and blended. Water can be added for soup consistency as per wish. The soup can now be boiled on a medium flame and served boiling hot, sprinkled with pepper.

Chicken Corn soup (Murgh Makkai Shorba)

Ingredients

  • 1-liter chicken stock
  • 150 gm corn (ground to a paste)
  • 25 gm chopped garlic
  • 25 gm chopped fresh coriander leaves
  • 15 gm cumin seeds 
  • Salt to taste
  • 5 gm turmeric powder
  • 20 gm oil 

Preparation

Heat the oil in a pan, and sauté the garlic along with cumin seeds. When the cumin seeds splutter, add garlic, and turmeric and sauté a little more. Now add the corn paste, and salt, cook for a while and then add the chicken stock and cook well till done. Adjust the consistency and seasoning if required. This soup can be served hot garnished coriander leaves.

Spinach (palak) soup

A healthy and easy India favorite soup that is also rich in nutrients and low on calories.

Ingredients

  • 1 or two cups of chopped fresh palak or spinach
  • 1/4 cup finely chopped onions
  • 2 to 3 finely chopped garlic
  • 1/4 tsp cumin powder
  • 1 tez patta (bay leaf)
  • Salt to taste
  • 2 cups water
  • 1tbsp besan or Bengal gram powder
  • 1tbsp oil or butter
  • Pepper to taste

Preparation

Heat the oil in a pan and sauté the bay leaf for a few seconds and then the garlic and then the onions till they are slightly brown. Now, add the chopped spinach (palak) and stir till they are cooked soft. Add the pepper and the salt and stir a bit more. Now mix the gram flour (besan) and stir and add the two cups of water and cook for a while. When simmering, add the cumin powder and leave it aside to cool. When cool, mix using a mixer jar or a blender. If you feel you need to adjust the consistency, add water or more seasoning and bring it to boil again. Serve hot garnished with pepper and if required a spoonful of butter or fresh cream.

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