Carrot&Tomato Soup

Because of our hectic life lifestyle we ignore adding fibre to our diet which is important but it is very difficult for some people to consume it in its original form.Juices and soups always work better than just boiled/steamed vegetables or salads.Carrots and tomatoes are available year round, but for some reason, the warm, red colour and the use of a spices like pepper and salt make carrot tomato soup feel like an autumn food.The nutritional value of tomato n carrot makes it good for eye disorders,indigestion,diarrhea,skin care,weight loss and helps in cleansing body of toxic compounds.You don't have to saute anything in this recipe, its very simple, quick n easy to make.Enjoy this soup with nice grilled cheese sandwich.

Serves-2

Ingredients:

Tomatoes-2

Carrots-4

Pepper powder to taste

Salt to taste

Water -1 1/2 cup

Method:

1. Peel the carrots and wash carrorts n tomato in water.Roughly chop the carrots into small pieces.

2. In pressure cooker add water and to it add tomatoes and chopped carrots.Close the lid of cooker and let it pressure cook for 15 min on medium flame or after 2 whistles of cooker switch off the flame.Let it cool down till the pressure goes.

3. Now in a blender transfer carrots,tomatoes(if u want remove the skin of tomatoes) n water.Now blend it till it forms into smooth puree.

4. Add this puree in cooker and to it add little salt n pepper as desired and let it boil for few minutes.Transfer it in a serving bowl.

5. Serve hot.

Tomato Soup

Soups are always comforting and soothing.Anytime is a perfect time to satisfy your soul with a piping hot bowl of broth based soup. Soup is a filling food that can be low in calories. In fact, many people make a meal out of soup and salad. Calorie control is just one benefit to including more soups.Soups and salads together make good foods as they are filling. Include this healthy soup in your diet.

Ingredients:

Tomatoes-1 kg

Butter-1 1/2tbsp

Small ginger piece(fine chopped)

Garlic chopped-4tbsp

Green chilli chopped-1-2

Light cream-1 tbsp

Bassil leaves to taste

Salt to taste

Pepper pwdr(optional)-1 pinch

Coriander leaves-1/4 bunch

Method:

Puree the tomatoes and keep it aside.

Heat butter in a pan and to it add chopped garlic,ginger and coriander leaves and saute them for 1-2 min.

Add the pureed tomato,add little water if required and let it simmer for sometime.

Now add salt and basil leaves.

When the soup boils switch off the flame and let it cool.

After the soup cools,strain the soup.

Heat the strained soup on medium flame,add pepper pwdr,add cream to it and let it simmer for sometime.

Healthy and delicious soup is ready.Serve hot.

Sweet Corn Vegetable soup

Ingredients:

Vegetable stock-4 cups

Mix vegetables(fine chopped)

(carrorts,baby corns,celery,beans

Sweet corn cream style pastIngredientse-1/2 cup

Rice Vinegar/normal vinegar-1 tbsp

Corn starch-1 tbsp

(little corn flour mix in water)

Salt to taste

Sesame oil-1 tbsp

Ajinamoto-1 pinch

Pepper powder-1 pinch

Soya sauce-as needed

Chilli vinegar-as needed

Method:

Take vegetable stock in a pan and to it add carrorts,baby corns,beans,celery,sweet corn paste and mix it up.Add rice vinegar.Bring this mixture to boil.Add little corn starch to the mixture.

When mixture is boiling slightly remove the froth which is forming with a spoon to make clear soup.Add very little salt.Add few drops of sesame seed oil.Pinch of ajinamoto.Little pepper pwdr.

Add drop by drop 2-3 tbsp of corn starch to the soup.Check the consistency of soup and check if u want soup to be more thick then add little more corn flour.Mix well.

Take some chopped spring onions in a bowl and add soup on it.Add little soya sauce and chilli vinegar to suit to your taste.Serve hot.

Hot and Sour Soup

Ingredients:

Vegetable stock/Chicken stock powder-1 tbsp
Water-3 cups

Soy sauce-2 tbsp

Rice vinegar-1 tbsp
Chilli sauce to taste

Pepper- 1 pinch

Sugar-1/4tbsp

Ginger(fine sliced)-1/4tbsp

Tofu(firm),cut into cubes)-1/4 cup

Green onion-1/4 cup

Ajinamoto-1 pinch

Sesame oil-1 tbsp

Cornflour-1/2 tbsp

Salt-1 pinch

Chopped fine vegetables

(mushrooms,carrots,snowpeas,beans)

Method:

Add vegetable stock in a pan and add water.Mix.To this stock add soy sauce,rice vinegar and add little hot chilli sauce according to how much hot you want.Add pinch of pepper,sugar and chopped vegetables.Add ginger,green opnions,pinch of ajinamoto.Now mix well and bring this to boil and check the seasoning.When it come to boil add sesame oil.Mix.

Remove excess froth which is floating on top of the mixture with spoon.Add pinch of salt if you need.Now add tofu(tofu breaks easily so add it in last after soup boils).Now add corn flour(1/2tbsp of cornflour mix with little water).

Let the soup boil n remove any excess froth.If u want soup more thick then add little more cornflour.Take out in serving bowl and garnish with chopped green onions and serve hot.

Tuscan Bean Soup

Ingredients:

Yellow onions(diced)-1 cup)
Celery(diced)-1 cup
Carrots(diced)-1 cup
Garlic-2 tbsp
Olive oil-3 tbsp
Kidney beans(rinsed&drained)-1 can
Cannellini beans(rinsed& drained)-1can
Chick peas(rinsed& drained)-1 can
Diced tomatoes-1 cup
Chicken stock -6 cups
Fresh rosemary-1 tbsp

Fresh thyme- 1tbsp
Fresh basil -6
Baby spinach(washed)-2 cups

Method:

In a large soup pan, heat the olive oil over medium heat.

Sauté the onion, celery, carrot and garlic for 3 to 4 minutes.

Finely chop the fresh rosemary, thyme, and basil and add them to the pan.

Add the diced tomatoes, boiled kidney beans, cannellini beans, chick peas, and the chicken stock.

Bring the pan to a boil and then turn down heat to simmer. Simmer for approximately 10-12 minutes or until the vegetables are tender.

Add the spinach.It will take approx. 1-2 minutes for the spinach to cook.

Season with salt and freshly ground black pepper, to taste.

Chicken Noodle Soup

Ingredients:

Butter -2bsp
Onion - 1/2chopped
Carrot(sliced)-1
Stalk of celery(sliced)-1
Chicken stock (approx 4-6 cups)
Noodles -1 cup

Chicken(cooked and shredded)-1 1/2 cup
Salt to taste
Pepper -1 pinch

Method:

Melt the butter over med high heat.
Cook the onions, celery, and carrots, until lightly browned about 5 minutes.
Stir in stock (approximately 4-6 cups of chicken stock) and simmer, covered, until vegetables are tender – 10-15 minutes.
Add noodles and simmer uncovered until they are tender.
Add the shredded chicken and simmer until chicken is warm.
Add the parsley.
Season with salt and pepper to taste.