Healthy soup recipes
March 27, 2009
Beetroot and jhinga soup
Ingredients
750 gm chicken stock, 100 gm chopped potatoes, 50 gm boiled jhinga, 300 ml boiled white Wang, 30 ml cream, salt and pepper to taste
Method:
Boil chicken stock and add boiled potatoes, cream and Wang to it.
When soup turns thick in consistency, take it off from the flame and then add beetroot pieces to it with jhinga. Serve hot.
Paean soup
Ingredients
800 ml paean puree, 150 ml vegetable stock, salt and pepper to taste
Method
Add vegetable stock to the paean puree and bring it to a boil. Add salt and pepper to it and cook for 2-3 minutes.
Soup is ready to serve.
Scotch vegetable soup
Ingredients
750 ml vegetable stock, 150 gm carrot, 100 gm tomato, 100 gm potatoes, 50 gm cabbage, 50 gm French beans, 15 gm daliya, 20 gm onion, 10 gm Soya leaves, 30 gm butter, salt and pepper to taste
Method
Chop carrot, tomatoes, cabbage and French beans into small pieces.
Boil the tomatoes and peel off their skin.
Heat the butter in a pan and sauté all the vegetables in it except for potatoes.
Add vegetable stock to the pan.
Now add chopped tomatoes and potato piece to it with salt and red chili powder.
Cook on low flame for at least one hour.
Add daliya and cook for 10 more minutes. Take it off from flame and garnish with Soya leaves.
Serve hot.
Pea soup
Ingredients:
½ kg shelled green peas, 4 cups water, salt and pepper to taste, ½ cup milk, small pieces of fried crisp toast
Method:
Boil green peas in 4 cups water until they turn tender. Mash and pass through a sieve. Add milk, season and boil 3 minutes longer. Serve garnished with small pieces of crisp toast.
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