Evergreendishes

Category: soups

  • Palak Soup | Healthy Spinach Soup

    Palak Soup | Healthy Spinach Soup

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    Palak Soup is a healthy and tasty soup to have on a cold night. 

    Winter has set in and calls for warm drinks and hot pakoras. Dinners are changed to soups and hot casseroles. Soups serve two purpose: they are filling and ideal for the weight watchers. Instead of binging on snacks, we can opt for the soup anyway. If you are looking for tasty and easy to make recipes, give a try to this palak soup. I like the fact it can be made in a few minutes. 

    Spinach is a good source of iron. It is one of the green leaf I often use at home. I have shared many recipes with palak as alu palak, dry sabzi of palak with potato, dal palak and palak chutney. The palak rice turns out good and is ideal for brunch. I remember using spinach to make paratha and it tasted awesome. Among the dry snacks, I make palak sev and recently made chakli too.  What is your favourite recipe using spinach ? 

    palak soup / spinach soup
    Palak Soup

    About Palak Soup :

    Palak aka Spinach is one of the greens we eat as a family, I find ways to use it in my cooking. Soup is one of them, often made during winters. It is flavoursome and ideal to serve for dinner. It is easy to prepare and ready in a few minutes. Clean the spinach leaves thoroughly. Make sure to use fresh, tender spinach leaves.Olive oil can be replaced with any other medium which is odourless.  I prefer using olive oil in a few dishes, this is one of them. Lastly, addition of cream is optional but it elevates the taste. 

    Other Soup Recipes: 

    I have shared a couple of soup recipes earlier. Tomato Shorba is the Indian version of tomato soup. Carrot Soup, Green Pea Soup, Tomato Soup, Vegetable Manchow Soup, are the other recipes you can check here. 

    About the event :

    It is raining soup in Shhh Secretly Cooking Group. Priya Iyer suggested this wonderful theme and its apt for the season we are dwelling right now. I loved her  carrot soup with coconut milk. I am sure it tastes awesome. Here, we are paired with partners, exchange two secret ingredients and cook as per the theme. The dish is later shared in the group,  other members guess the ingredients. It makes a change to the usual way we share the recipe. Moreover, a fun activity to engage with other members. 

    I was paired with Preethi Prasad. I gave Preethi, amla and coriander powder as the secret ingredients for the Amla Soup she wanted to prepare. Do check it out, it looks delicious. Palak soup was on my list since a long time, She gave me clove and salt accordingly for the dish. 

    Palak Soup Recipe / Spinach Soup

     

    Ingredients :

    • 2 teaspoon olive oil
    • 1 bay leaf
    • 2 cloves
    • 1 onion
    • 2 cloves garlic
    • 1 bunch spinach 
    • salt to taste
    • 1/4 teaspoon pepper powder
    • 1/4 cup milk
    • 2 teaspoon cream

    Method :

    1. Remove the stalk of the spinach leaves and wash them thoroughly. Cut it into bits.
    2. Chop the onion.
    3. Take oil in a pan, add bay leaf and clove to it. Put the onion and saute it for sometime.
    4. Now, put the spinach leaves into it. Let cook for a minute. The green wilts in a minute.
    5. Once it cools, remove the bay leaf and put it in a processor.
    6. Put puree it in a pan. Add quarter cup of water to it. 
    7. Add salt, pepper powder and milk to it. Let it cook for sometime
    8. Top it with cream and serve.

    Take a tip: 

    • You can use any refined oil instead of olive oil.
    • You may add a piece of cinnamon too.
    • Addition of cream is optional but it gives a good taste.
    • I prefer making in small batches, hence used only one bunch of spinach. You can double the recipe. 
    • You can add bread croutons as topping if you want.
    • You can use the hand blender to make puree. 
    • Sprinkle a little pepper just before serving. 
    palak soup

    Palak Soup

    5 from 9 votes
    Palak Soup is tasty and ideal to serve on cold winter night.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: appetisers
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 teaspoon olive oil
    • 1 bay leaf
    • 2 cloves
    • 1 onion
    • 2 cloves garlic
    • 1 bunch palak /spinach
    • salt to taste
    • 1/4 teaspoon pepper powder
    • 1/4 cup milk
    • 2 teaspoon cream

    Method
     

    1. Remove the stalk of the spinach leaves and wash them thoroughly. Cut it into bits.
    2. Chop the onion.
    3. Take oil in a pan, add bay leaf and clove to it. Put the onion and saute it for sometime.
    4. Now, put the spinach leaves into it. Let cook for a minute. The green wilts in a minute.
    5. Once it cools, remove the bay leaf and put it in a processor.
    6. Put puree it in a pan. Add quarter cup of water to it.
    7. Add salt, pepper powder and milk to it. Let it cook for sometime
    8. Top it with cream and serve.

    Notes

    You can use any refined oil instead of olive oil.
    You may add a piece of cinnamon too.
    Addition of cream is optional but it gives a good taste.
    I prefer making in small batches, hence used only one bunch of spinach. You can double the recipe. 
    You can add bread croutons as topping if you want.
    You can use the hand blender to make puree. 
    Sprinkle a little pepper just before serving. 
    palak soup
    Palak Soup

    If you ever make Palak Soup  recipe, take a picture and share it on Facebook or Instagram by tagging @evergreendishes and @foodiejayashree  respectively. I will be happy to see your creation and share it further.

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  • Green Pea Soup | how to make green pea soup

    Green Pea Soup | how to make green pea soup

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    Green Pea Soup is a flavoursome soup to enjoy during winter season. Addition of a few mint leaves gives a good taste to it.

    Winter is here and calls for warm drinks and fried snacks. The vendor lady brings a stack of peas everyday, I love these green beauties but how much can one store!  Well, I made this soup and it was perfect for the cold nights.

    There is hardly any chopping involved,  and peas are  usually shelled and put in the freezer.

    The quantity given here produces more than six bowls of the drink. Feel free to reduce the quantity or you can store it in the refrigerator and use the next day.

    green pea soup
    green pea soup

    Nutrients in Green Peas :

    Peas are in rich in Vitamin A, B, C E, zinc and calcium.

    Benefits of green peas:

    • Peas are packed with anti-oxidants. They help to build the immune system.
    • The anti-inflammatory nutrients in peas helps in reducing the risk of diabetes, heart disease and arthritis.
    • Peas are rich in fiber and protein,  it slows down the break down of carbohydrates and helps to control blood sugar.
    • They have low-glycemic index.
    • They help to prevent inflammation.

    Portion Size:

    The recommended quantity is half cup serving. One should be careful as peas are relatively high in carbohydrates.

    Other Soup Recipes :

    Tomato soup is the family favourite. Of late, it is the Indian Shorba that we enjoy. The carrot soup is also ideal for those who love Indi-Chinese cuisine. Children prefer manchow soup as it has a topping of noodles.

     

    About the event:

    Sending this to Hot Pot theme  at Shhh secretly challenge group. The theme was suggested by Priya Iyer. She has recipes of different cuisines on her blog. I loved her Indian Style Vegetable Quesdilla and bookmarked it to try. Here, members are paired as partners and two secret ingredients are exchanged. The dish is prepared using the given ingredients and later other members try to find the secret ingredient. I was paired with Narmadha of Nams corner, she gave me salt and pepper and I prepared this tasty soup. I had given bengal gram and green chilli and tasty masala vada is perfect for the season.

    shhh cooking secretly

    green pea soup

    Green Pea Soup Recipe

    Ingredients:

    • 2 cup green peas          1 cup= 200 ml
    • 20 mint leaf
    • 1 onion
    • 2 teaspoon butter
    • 1 teaspoon olive oil
    • salt to taste
    • pepper powder
    • 2 cups of stock or water

    Method:

    1. Cut the onion into medium bits.
    2. Take oil and butter in a pan. Add onion to it. Saute it for sometime.
    3. Put green peas and mint and cook further. Put a little water if needed.
    4. Once it cooked, let  cool. Make a puree of it.
    5. Remove it in a pan, add water or stock to it. Put salt and pepper powder to it. Let it cook for five minutes.
    6. Green pea soup is ready to serve.

    Take a tip:

    • Stock can be prepared ahead and stored. Usually vegetables are put in it. But I have used  the gratings that remain and are to be thrown. Put gratings of cucumber, a few stalks of coriander, clean peel of any vegetable, a few onion pieces in a litre of water and boil for sometime. Later, strain it and use the water as stock. Remember, to wash the gratings before using them.
    • Addition of mint gives a good taste to it.

     

    green pea soup
    Evergreendishesdev

    Green Pea Soup

    Green pea soup is healthy, tasty winter warmer. It is ideal to make it when fresh peas are available.
    Print Recipe Pin Recipe
    Course: Appetizer, dinner, dinner ideas
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 2 cup green peas
    • 20 mint leaf
    • 1 onion
    • 2 teaspoon butter
    • 1 teaspoon olive oil
    • salt to taste
    • pepper powder
    • 2 cups of stock or water

    Method
     

    1. Cut the onion.
    2. Take oil and butter in a pan.
    3. Add onion to it. Saute it for sometime.
    4. Put green peas and mint and cook further.
    5. Put a little water if needed.
    6. Once it cooked, let  cool.
    7. Make a puree of it.
    8. Remove it in a pan, add water or stock to it.
    9. Put salt and pepper powder to it.
    10. Let it cook for five minutes.
    11. Green pea soup is ready to serve.

    Pin it for later :

    Green Pea Soup is a flavoursome soup to enjoy during winter season. Addition of a few mint leaves gives a good taste to it.
    Green Pea Soup

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

     

  • Tomato Shorba | How to make tomato shorba

    Tomato Shorba | How to make tomato shorba

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    Tomato Shorba is an Indian soup ideal for cold winter nights. It is light, mildly spicy and good for relief from cold and cough.

    Winter calls for warm drinks, nothing seems better than soups for me. It is filling and I usually have a menu sorted for dinner with soup and a snack.

    What is Shorba?

    Shorba is Indian soup which is prepared using various spices. It is ideal to serve as a warm drink before dinner.  It is a Persian term meaning salty stew. Shorba is also called as Chorba, Shurpa, Sorpa. It is a Mughlai dish and has vegetarian version as Tomato Shorba.

    Winter Warmers:

    Make sure you give all these winter warmers to your children,  hot chocolate milk, badam milk, I have shared a few soup recipes earlier. This healthy tomato soup is what I mostly prepare for my family. It has the goodness of other vegetables in it. Vegetable Manchow Soup is the favourite of most children.

    Tomato Shorba
    Tomato Shorba

    About the event:

    Sending this post to #WinterWarmersatHW. It is a fortnightly event where we work on a theme suggested by a member of the group. As winter has set in Swati, suggested Winter Warmers as the theme. Swati is a wonderful blogger with many varieties of dishes on her blog. I loved her Kesar Pista Burfi and No Yeast Bread bookmarked it to try in future.

     

    Tomato Shorba is made in three steps. Seasoning is prepared and tomatoes are cooked along with spices. Next, it is made into a pulp and passed through a sieve. Lastly, it is boiled and garnished with fresh coriander.

    Tomato Shorba Recipe:

    Ingredients:

    • 2 teaspoon oil
    • 3 cloves
    • 2 cardamom
    • 1 bay leaf
    • 1/2 inch cinnamon
    • 1/4 teaspoon cumin
    • 1/4 teaspoon fennel seed
    • 1/2 teaspoon ginger garlic paste
    • 1 onion
    • 4 tomato
    • a  few stalks of coriander
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon coriander powder
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon pepper powder
    • 3 cup water
    • salt
    • coriander for garnishing

    Method:

    1. Take oil in a pan, add cloves, cardamom, cinnamon and bay leaf. Put cumin and fennel seed, as it splutters, add the ginger-garlic paste and saute for a few seconds. Put the onion and continue to saute.
    2. After two minutes, put the tomatoes and coriander stalk to it. Allow  to cook.
    3. Add turmeric powder, coriander powder and chilli powder to it.
    4. Switch off the stove.
    5. Once it cools, make a puree and pass through the strainer.
    6. Put it in a pan, put salt to it  and simmer for two minutes. Adjust the consistency. Garnish with fresh coriander leaves.
    7. Tomato Shorba is ready to serve.

    Tomato Shorba
    Evergreendishesdev

    Tomato Shorba

    5 from 8 votes
    Tomato Shorba is an Indian soup ideal for cold winter nights.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Servings: 4 medium size cups
    Course: appetisers
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 2 teaspoon oil
    • 3 cloves
    • 2 cardamom
    • 1 bay leaf
    • 1/2 inch cinnamon
    • 1/4 teaspoon cumin
    • 1/4 teaspoon fennel seed
    • 1/2 teaspoon ginger garlic paste
    • 1 onion
    • 4 tomato
    • a few stalks of coriander
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon coriander powder
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon pepper powder
    • 3 cup water
    • salt
    • coriander for garnishing

    Method
     

    1. Take oil in a pan, add cloves, cardamom, cinnamon and bay leaf. Put cumin and fennel seed, as it splutters, add the ginger-garlic paste and saute for a few seconds. Put the onion and continue to saute.
    2. After two minutes, put the tomatoes and coriander stalk to it. Allow  to cook.
    3. Add turmeric powder, coriander powder and chilli powder to it.
    4. Switch off the stove.
    5. Once it cools, make a puree and pass through the strainer.
    6. Put it in a pan, put salt to it  and simmer for two minutes. Adjust the consistency. Garnish with fresh coriander leaves.
    7. Tomato Shorba is ready to serve.

    If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

    Yum

  • Healthy Carrot Soup

    Healthy Carrot Soup

    Carrot soup is spicy, tasty and apt for the cold weather. It is from Indo- Chinese cuisine.It is vegan, gluten- free and zero oil recipe.

    I love soups, they are filling and healthy and hope many will resonate with me. The weather too is perfect to indulge in them.

    I had used carrot along with other vegetables but it was not the star ingredient. Today, I have carrot soup, at first, I was wondering if I will ever like it. But, I was mistaken, it’s really good, spicy and zero oil.

    Nutrients in carrot:

    Carrots are rich in anti-oxidants, vitamins, mineral and fibre. They help boost the immune system and prevent disease. It may help regulate blood sugar. It may help in preventing night blindness as it is rich in Vitamin A. It lowers the risk of prostrate and colon cancer.

    Uses of Carrot:

    Carrots are versatile in their use. They can be eaten raw, boiled, steamed or roasted. One can use them in salad, pickle, stir-fry. It is used to make a variety of rice dishes along with other vegetables.

    Storing of carrot:

    Wash the carrots, pat dry and keep them in a zip lock pouch in the refrigerator.

    a few other soup recipes that I have shared earlier are Sweet Corn Vegetable Soup, Veg Manchow Soup, Chipotle chilli Corn Soup

    Let’s get to the recipe of Carrot Soup:

    Ingredients:

    • 4 medium carrot
    • 1 potato
    • 1 red chilly
    • 1 clove garlic
    • 1/2 teaspoon soya sauce
    • 1/4 teaspoon pepper powder
    • salt to taste
    • stock /water

    Method:

    1. Wash the carrots, scrub them well, cut into small cubes.
    2. Wash the potato, peel the skin and cut into cubes.
    3. Boil veggies along with red chilly and garlic.
    4. Let cool.
    5. Make a puree of it.
    6. Remove in a pan, add salt, soya sauce, pepper powder to it. Adjust the consistency of the soup.
    7. Let boil.
    8. Pour in bowl, top with fresh coriander and roasted sesame.
    9. Serve immediately.

    Take a tip:

    • Onion may be used, but I have not used. It should be sauted in oil and then the puree must be added to it.
    • This, carrot soup is spicy, be careful before blending the red chilli.
    • It is good to use stock for soups. If you do not have stock, use water.
    carrot soup

    Healthy Carrot Soup

    Carrot soup is spicy, tasty and apt for the cold weather. It is from Indo- Chinese cuisine.It is vegan, gluten- free and zero oil recipe.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Cooling time 15 minutes
    Total Time 35 minutes
    Servings: 2 bowl
    Course: Soup
    Cuisine: Indo-Chinese
    Ingredients Method

    Ingredients
      

    • 4 carrot medium size
    • 1 potato
    • 1 red chilly
    • 1 clove garlic
    • 1/2 teaspoon soya sauce
    • 1/4 teaspoon pepper powder
    • salt
    • water
    For garnishing
    • roasted sesame
    • coriander

    Method
     

    1. Wash the carrot, scrub it well. Cut into small cubes.
    2. Wash the potato, peel and cut into cubes.
    3. Boil the veggies along with red chilly and garlic.
    4. Let cool.
    5. Make a puree of the veggies.
    6. Put it in a pan, add soya sauce, pepper powder and salt. Adjust the consistency of it.
    7. Let boil.
    8. Put in bowl, garnish with roasted sesame and fresh finely chopped coriander and serve.

    Pin it for later:

    Healthy Carrot Soup

    This post is part of the Food Bloggers Recipe Swap, every month we are shuffled and chosen a partner, we need to cook a recipe from that blog. I had to cook from Ivana Meric’s blog The Peasant’s Daughter. I loved the carrot soup and I have adopted it from here.

    If you have liked this post, do leave a comment. If you ever make it, do take a picture and tag us @ evergreendishes on Facebook or @foodiejayashree on Instagram, I will share it further.

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  • Vegetable Manchow Soup | veg manchow soup recipe

    Vegetable Manchow Soup | veg manchow soup recipe

    Vegetable Manchow Soup | veg manchow soup recipe Manchow soup is an Indo Chinese dish that is tasty, filling and loaded with veggies and noodles.  It is ideal for cold winter nights.

    With cold wind blowing and most of us falling sick, soups come to the rescue. They are ideal for the season and filling. Moreover, it is loaded with veggies and noodles that taste good .

    I often make this as it has the goodness of both noodles and vegetables. Anything with noodles, is always welcome. Pair it with chinese fried rice and gobi manchurian to have a simple yet comfy chinese meal.

    Other soup recipes on the blog are : Spicy Chipotle Chilli Corn Soup, Healthy Tomato Soup, Sweet Corn Vegetable Soup,

    veg manchow soup
    Veg manchow soup

    Ingredients:

    • 15 beans
    • 1 carrot
    • 1/2 cup shredded cabbage
    • 1 capsicum
    • 1/2 cup spring spring onion
    • 1 onion
    • 2 teaspoon olive oil
    • 1 inch ginger
    • 3 cloves garlic
    • 1 green chilly
    • 2 teaspoon soy sauce
    • 1 teaspoon vinegar
    • 1/2 teaspoon pepper powder
    • 1 tablespoon corn flour
    • 4 cups water
    • salt to taste
    • 1 cup noodles
    • oil for frying

    Method:

    1. Cut the veggies finely. Hold them closely while you chop or better still, put them in a food processor.
    2. Take oil in a pan, add the onions, saute for a second, then add the beans, after sometime put the carrot and cabbage.
    3. Let cook for sometime.
    4. Make a paste of gren chilly, ginger and garlic, put it innthe broth. Saute for sometime.
    5. Put the vinegar and soya sauce to it.
    6. Mix cornflour with little water, make a smooth paste of it. Add it to the broth.
    7. Simmer for sometime.
    8. In the meantime, dry roast the noodles in another pan on a low flame for five to seven minutes. It should be golden in colour. Alternatively, deep fry them.
    9. Once the soup is ready, put it in bowl and top with noodles.

    Take a tip:

    1. Noodles are deep fried in restaurants I have tried to give a healthy touch here.
    2. Noodles may be avoided. Just serve without the topping.
    3. Mushroom may be used.

    vegetable manchow soup

    veg manchow soup
    Evergreendishesdev

    Vegetable Manchow Soup | veg manchow soup recipe

    5 from 1 vote
    Veg Manchow is a flavoursome and filling soup for the winter days. It has the goodness of both veggies and noodles in it. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Course: dinner ideas
    Cuisine: Indo-Chinese
    Ingredients Method

    Ingredients
      

    • 15 beans
    • 1 carrot
    • 1/2 cup shredded cabbage
    • 1/2 cup spring onion
    • 1 onion
    • 2 teaspoon olive oil
    • 1 inch ginger
    • 3 cloves garlic
    • 2 teaspoon soy sauce
    • 1 teaspoon vinegar
    • 2 teaspoon corn flour
    • 4 cup water
    • salt
    • 1 cup noodles
    • 1 green chilly
    • 1/2 teaspoon pepper powder
    • oil for frying

    Method
     

    1. Cut the veggies finely. Hold them closely while you chop or better still, put them in a food processor.
    2. Take oil in a pan, add the onions, saute for a second, then add the beans, after sometime put the carrot and cabbage. Let cook for sometime.
    3. Make a paste of green chilly, ginger and garlic, add it. Saute for sometime. Put the vinegar and soya sauce to it.
    4. Mix cornflour with little water, make a smooth paste of it. Add it to the broth.  Sprinkle pepper powder. Simmer for sometime.
    5. In the meantime, dry roast the noodles in another pan on a low flame for five to seven minutes. It should be golden in colour. Alternatively, you can deep fry them. 
    6. Once the soup is ready, put it in bowl and top with noodles.

    This post is part of Healthy Wellthy Cuisine with the theme Soupy Tales. Here are the other recipes by co-bloggers :

    Pin it for later:

    veg manchow soup

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  • Lemon and Coriander Soup

    Lemon and Coriander Soup is one of my favourite soup. The fragrance of coriander and the refreshing taste of lemon juice gives a refreshing taste to it.
    This soup is simply  delicious  and ideal food for dinner in winters. It is light and can be made easily.

    This soup is light on stomach. Ideal for weight watchers. It is rich in Vitamin C.

     

    Lemon and Coriander Soup

    Ingredients:

    3 cups stock
    1/2 onion cut into small pieces
    1 small carrot cut into small pieces
    2 tablespoon cabbage finely cut
    1/2 inch ginger
    4 cloves garlic
    1 green chilly
    2 tablespoon coriander chopped finely
    1 tablespoon lemon juice
    2 teaspoon oil
    salt to taste
    1 teaspoon cornflour

    Method:

    1)Grind ginger, garlic and green chilly together, keep it aside.
    2) Tale oil, add onions to it and saute for some time.
    3) Add cabbage and carrot to it, cook for sometime.
    4) Add the ginger garlic paste and saute for sometime. Let the raw smell go.
    5) Put coriander together and mix well.
    6) Put the stock to it. Add salt.
    7) Let boil for two minutes.
    8) Make a paste of cornflour and mix it in the soup. Simmer for three minutes.
    9) Remove from flame. Add lime juice. Lemon and Coriander Soup is ready to serve.

    Take a tip:

    1)Do not boil for a long time after adding lemon juice. It may be tart.
    2) To make stock: Boil vegetables of different kind as beans, carrot, half an onion and any other veggies in a litre of water for twenty minutes. Drain the water. This is known as stock.

    Other soup recipes from the blog:

    Spicy Chipotle Chilli Corn Soup Sweet Corn Vegetable soup Cream of Tomato Soup Healthy Tomato Soup

    Evergreendishesdev

    Lemon and Coriander Soup

    Lemon and Coriander soup is a heart warming soup for winter, freshness of lime and taste of coriander gives a nice lift to it.
    Print Recipe
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: Soup, soup recipe, winter recipe
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 3 cups stock
    • 1/2 onion
    • 1 small carrpt
    • 2 tablespoon cabbage
    • 1/2 inch ginger
    • 4 cloves garlic
    • 1 green chilly
    • 2 tablespoon coriander chopped finely
    • 1 tablespoon lemon juice
    • salt to taste
    • 1 teaspoon cornflour

    Method
     

    1. Grind ginger, garlic and chilly together.
    2. Take oil, add onions and saute it until translucent.
    3. Add carrot and cabbage to it, cook for sometime.
    4. Add the paste and saute for sometime.
    5. Put coriander and mix well. 
    6. Add the stock to it along with salt.
    7. Make paste of cornflour and put in it.
    8. Simmer for two minutes. Add lime juice, stir and serve immediately.

     

     
      
     Other soup recipes

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  • Healthy Tomato Soup/ how to make nutritious tomato soup

    Healthy Tomato Soup/ how to make nutritious tomato soup

    Tomato Soup is a winter delicacy enjoyed by most of  us. Here is a healthier version of tomato soup ideal for all.

    Winter brings with it its own charm and beauties. Good weather, whole array of veggies in the market and a lot of holidays. There is no dearth for any veggies, some veggies are at throw away prices. One such is tomato. Try this version of Healthy Tomato Soup, bright colour, tastes good and healthy too.

    I have added other vegetables along with tomato. They are beetroot and carrot. Beetroot and carrots are highly nutritious vegetables. Beetroot imparts a good taste and bright colour to it. Carrot is another veggie which is highly recommended for good eyes and bones. Isn’t this a good way to feed fussy children?

    healthy tomato soup

    Healthy Tomato Soup

    • Preparation time: 10 minutes
    • Cooking time :  20 minutes
    • Serves : 6

    Tomato soup made more healthy and tasty by adding red coloured vegetables to it.

    This soup is vegetarian and gluten-free. If butter or cream is not used, it is vegan also.

     

    Ingredients:

    • 1 kilogram tomato
    • 4 carrots
    • 1 small beet root
    • 4 onions
    • 4 cloves garlic
    • salt to taste
    • 1 teaspoon pepper powder
    • butter for topping (optional)

    Method:

    1. Wash and cut the veggies.
    2. Boil them in a pan until al dente.
    3. Let cool.
    4. Make a puree in the blender. Keep the stock.
    5. Pass it through a sieve.
    6. Put in a pan and boil.  Add stock. Put salt and pepper powder to it.
    7. While serving you may add a dollop of butter.

    Here is the video recipe of making it.

    healthy tomato soup
    Evergreendishesdev

    Healthy Tomato Soup

    A tomato soup which is made more healthy and tasty. Give the best food  to your family.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 6 people
    Course: Soup
    Cuisine: international
    Calories: 140
    Ingredients Method Notes

    Ingredients
      

    • 1 kilogram tomato
    • 4 carrot
    • 1 small beetroot
    • 4 onions
    • 4 cloves garlic
    • salt to taste
    • 1 teaspoon pepper powder
    • butter for topping

    Method
     

    1. Wash and cut the vegetables. Put them to boil in a container. 
    2. Let cool. Blend them to a puree. Keep the stock aside.
    3. Pass the puree through a sieve.
    4. Now, put the filtrate to boil in a container. Add stock. Put salt and pepper powder to it.
    5. Serve hot with a dollop of butter. You may avoid butter if you are on a diet. 

    Notes

    Beetroot is rich in anti oxidants and thus  helps against heart disease and stroke. It helps in detoxification. It is low in calories.
    Carrots are rich source of Vitamin a, C and k. It also contains potassium, iron, copper and manganese. It is  good for the eyes and reduces hyper tension. It is also good for the heart.
    Do not remove the skin of carrots as the nutrients are just beneath the skin. Scrub it well and wash under running water.

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    healthy tomato soup
    Healthy Tomato Soup

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    book of handyhints

     

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  • Spicy chipotle chili corn soup

    Spicy chipotle chili corn soup

    I love this month, the climate is pleasant and as the year comes to an end, it’s time for some celebrations and parties. Winter calls for hot soups and crispy fries. Continuing with my Mexican Cuisine, today I present to you  Spicy Chipotle Chili Corn Soup. It’s delicious and guilt free. Believe me, I tried to do with less cream and it tastes equally good.

     

    Spicy Chipotle Chili Corn Soup
    Spicy Chipotle Chili Corn Soup

    Spicy Chipotle Chili Corn Soup
    Spicy Chipotle Chili Corn Soup

    I have used SPRIG chipotle adobado sauce. It is awesome in taste, with an earthy and smoky feel ! One can in use it in a wide range of dishes.  You can find this chipotle adobado sauce here

    sprig chipotle adobado
    sprig chipotle adobado

     

    Spicy Chipotle Chili Corn Soup
    Spicy Chipotle Chili Corn Soup

    Do check out my other Mexican dish. You can pair both of these together for dinner.  Spanish Rice is here.

    Spicy Chipotle Chili Corn Soup

    Ingredients :

    • 1 onion
    • 1 tbsp olive oil
    • 1 1/2 cup corn kernels
    • 3 cloves garlic
    • 1 tsp Sprig Chipotle Adobado Sauce
    • 1/2 tsp chilli flakes
    • 1/4 tsp pepper powder
    • 1 red bell pepper
    • 2 tbsp fresh cream
    • 4 cups stock
    • salt to taste

    Method:

    1. Roast the pepper and keep it aside to cool.
    2. When it is cool, blend it with cream and keep aside.
    3. Take olive oil in a pan. Add onions and saute for 3 to 4 minutes
    4. Add garlic, chilli flakes and chipotle adobado sauce to it.Now, add the corn kernels to it. Saute for two minutes.
    5. Add pepper powder, salt  and stock . Let boil. Put the bell pepper to it  and give a stir.
    6. Remove from fire and let cool.
    7. Blend to a puree.
    8. Pass the puree through a sieve.
    9. Put the filtrate in a pan and boil.
    10. Delicious soup is ready to serve.

    Spicy Chipotle Chili Corn Soup
    Evergreendishesdev

    Spicy Chipotle Chili Corn Soup

    A delicious and flavourful soup, apt for the season with a hint of of chilli flakes and adobado sauce.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: Soup
    Cuisine: Mexican
    Calories: 150
    Ingredients Method Notes

    Ingredients
      

    • 1 onion cut into pieces
    • 1 tbsp olive oil
    • 3 cloves garlic chopped
    • 1/2 tsp chilli flakes
    • 1 tsp sprig chipotle adobado sauce
    • 1 1/2 cup sweet corn kernels
    • 1/2 tsp pepper powder
    • salt to taste
    • 4 cup stock
    • 1 red bell pepper
    • 1 tbsp fresh cream

    Method
     

    1. Roast the bell pepper and allow it to cool
    2. Blend it to a sauce along with cream and keep it aside.
    3. Take olive oil in a pan. Add onions and saute it for two to three minutes.
    4. Add the garlic pieces, chilli flaes, chipotle adobado sauce to it. Now, add the corn kernels, saute it and allow to cook for two minutes.
    5. Put pepper powder, salt and stock to it. Let it boil for sometime. Add the bell pepper sauce to it, give a stir and turn off the gas.
    6. Allow to cool.
    7. Blend it to a puree.
    8. Pass it through a sieve.
    9. Put the filtrate in a pan and boil.
    10. Delicious soup is ready to serve.

    Notes

    • More cream ( one more cup)  can be added to it. I have avoided using excess fat.
    • If the red bell pepper is not available, use the green one.
    • I have used frozen corn, hence, they cook quickly.
     

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