Healthy soups you must try

This delicious, nourishing thing you can have all year round. Both cold and hot soups are great for health and help you enjoy the benefits of meats and veggies in the best manner. Try out these simple recipes.

POTATO AND BROCCOLI SOUP

Ingredients:

• Potatoes - 2 cups, chopped

• Broccoli - 1 cup, cleaned, chopped

• Black Pepper Powder as per taste

• Vegetable Stock - 225 ml

• Water - 1/2 cup

Method:

- Mix the stock and water in a pan.

- Place it over medium flame and add the potatoes.

- Boil the potatoes until soft.

- Add the chopped broccoli and cook until broccoli is soft.

- Transfer to a blender and blender well without making the potatoes mushy.

- Sprinkle pepper powder.

- Serve at once.

CREAMY ROASTED TOMATO SOUP

Ingredients:

• Tomatoes - 500 to 600 gms

• Garlic - 2 to 4, peeled, chopped

• Oil - 4 to 5 tsp

• Cashew Nuts - 2 1/2 tblsp

• Vegetable Stock - 100 ml

• Sea Salt as per taste

• Black Pepper Powder as per taste

• Paprika - a pinch

Method:

- Heat a large pan over medium flame.

- Add the chopped tomatoes, garlic and oil.

- Sprinkle some salt and pepper.

- Cook for 30 minutes, stirring from time to time.

- Add the cashew nuts and cook for another 15 to 20 minutes or until the tomatoes are soft, pulpy and slightly charred.

- Stir well and scrape any tomatoes stuck to the bottom.

- Pour the vegetable stock and simmer for 30 seconds.

- Transfer this to a blender and puree well.

- Strain into a clean, sterilized container.

- Just before serving, warm the soup and pour into individual serving bowls.

- You can also add a little water if the soup is too thick.

- Garnish with a little cashew nuts.

- Sprinkle some salt and pepper powder, if desired.

- This soup can also be served cold.

COCONUT CHICKEN SOUP

Ingredients:

• Chicken Stock - 2 cups

• Onion - 1, finely sliced

• Chicken - 225 gms, cut into 1/2 inch pieces, boneless

• Thin Coconut Milk - 200 ml

• Baby Mushrooms - 100 gms, sliced

• Brown Rice - 1 cup, cooked

• Coriander Leaves - handful, chopped

• Lime Juice - 1 to 2 tsp (as per taste)

• Light Brown Sugar - 1/2 tsp

Method:

- Combine the chicken stock, onions, 1/2 cup of water and sugar in a large pan.

- Bring to a boil.

- Reduce flame to low and simmer for 3 to 4 minutes.

- Add the chicken pieces, coconut milk, rice and mushrooms.

- Stir well.

- Cook for another 5 minutes.

- Add coriander leaves and lime juice.

- Serve.

EGG SOUP

Ingredients:

• Eggs - 2, beaten

• Milk - 1 cup

• Maida - 2 tsp

• Pepper Powder - 1/4 tsp

• Onion - 1 Butter - 1 tsp

• Coriander Leaves - a small bunch, chopped

• Salt as per taste

• Oil - 1 tsp

Method:

- Heat butter in a pan.

- Fry the maida until golden.

- Remove to a bowl and mix with 1 cup of water.

- Heat oil in a pan.

- Saute the onions until golden.

- Pour the maida mixed with water.

- Add salt and pepper powder.

- Bring to a boil.

- Add 1/2 cup of water to milk.

- Add the beaten eggs and milk to the pan.

- Keep stirring regularly until the eggs are cooked and rise to the top.

- Garnish with coriander leaves.

- Serve hot.