Recipe: Soup

Almond Broccoli Soup

Ingredients
Brocoli – ½ cup
Onion – ½
Skim milk – 2 tbsp
Almonds – 5-6 soaked and deskinned
Salt and pepper – to taste
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Thai Soup

Ingredients
Egg plant – ¼ cup chopped into chunks
Broccoli – ¼ cup florets
Zucchini – ¼ cup chopped into chunks
Yellow or red bell pepper – ½ no chopped into chunks
Shallots or white onion – ½ no chopped
Garlic – 1 clove
Galangal or ginger – ½ inch piece
Coriander – 8-10 sprigs
Green chilly-1/2 or as per taste
Coconut milk – 3-4 tbsp (50-60 ml)
Olive oil – 1 tsp
Salt and pepper – to taste
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Tomato Shorba

Ingredients
Tomatoes – 2
Bottle gourd (dudhi/lauki) – 4 “ piece
Coriander / parsley– few sprigs
Ginger – ½’’ piece
Black pepper powder – ¼ tsp
Kosher salt – few pinches
Mint leaves – few
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Cream of Pumpkin Soup

Ingredients
Yellow pumpkin – 150-200 gm
White onion – ½ no
Skim milk – 20 ml
Ricebran or olive oil- 1 tsp
Garlic – 1 small clove
Black pepper powder – ¼ tsp
Salt to taste
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Aubergine bok choy Bamboo Shoot Soup

Ingredients
Aubergine – 100 gm
Pok choy – 8-10 leaves
Spring onion – 1-2
Garlic – 2-3 cloves
Ginger – 1” piece
Green chilli- ½-1
Bamboo shoot – 5-6 pieces
Olive oil – 1 ½ tsp
Kosher salt and pepper to taste
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Cream of mushroom soup (without cream)

Ingredients
Mushrooms – ½ cup
Groundnut or ricebran oil – 1 tsp
Wheat flour – 1 tsp
Skim milk – ¼ cup
Kosher salt and pepper – to taste
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Zucchini Walnut Soup

Ingredients
Zucchini – 1 medium
Walnuts – 5 halves
Garlic – 1 clove
Mixed dried or fresh herbs of choice- 1-2 tsp
Salt and pepper to taste
Oil – ½ tsp
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Cream of Spinach Soup

Ingredients
Spinach – ½ medium bunch
Onion -1/2
Skim milk – 25ml
Oil- 1 tsp
Salt and pepper to taste
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