Kale and Spinach Soup

Ingredients:

• Kale leaves : 1 pack (Wash )
• Spinach: 1 bunch (Wash)
• Carrots: 2 (Peel , wash and chop)
• Beet root: 2 ( Peel, wash and chop)
• Ginger: a small piece ( peel, wash and chop)
• Tomatoes: 3-4 (Wash and chop)
• Salt: to taste

Method:

1. In a pan, add all the above ingredients with 1 glass water. Cover and cook on low flame for 8-10 mins.
2. Turn off the flame. Let it cool.
3.  Now grind it to form a smooth puree. Add 1- 1.5 glass of boiled water and cook on low flame for 5 mins. (Add more water, if needed)
4. Ready to serve.

Carrot and Courgette soup

Ingredients:

• Courgette: 2 
• Carrot: 1 (big)
• Tomatoes: 2-3 (medium sized)
• Salt: to taste
• Oil: 1/2 tsp
• Ginger : a medium sized piece
• Green chilli: 1 

Method:

1. Wash and chop courgette, carrots, green chilli into small pieces.
2. Heat oil in pan. Add all the vegetables, salt and water(4-5 tbsp) and cook on low flame for 10-15 mins till done.
3. Grind the vegetables, if needed add a little water.
4. Serve hot.   

Tomato Soup

This is my mum's recipe.

Ingredients:

• Ripe Tomatoes: 10-12 (washed and chopped)
• Carrot: 2-3 (chopped)
• Beetroot: 1-2
• Salt: to taste
• Roasted cumin pwd
• Black salt
• Black pepper pwd: to taste
• Cornflour : 1-2 tsp (Mix in a little water to form a semi- viscous paste)
• Water

Method:

1. In a pressure cooker, add tomatoes, carrot, beetroot, salt and water (~ 1-1.5 glass). Close the lid and take one whistle. Simmer and cook on low flame for 5-10 mins.Turn off the flame.
2. Grind to form smooth puree. (If you want, you can sieve it )
3. Add cornflour paste, black pepper pwd, roasted cumin pwd and black salt.
4. Take a boil and cook on low flame for another 5-7 mins.
5. Serve hot.

Sweetcorn Soup

Ingredients:

• Sweetcorn kernels: 1 cup
• Salt and Black Pepper Pwd: to taste
• Garlic clove: 1 (chopped)
• Cornflour: 1 tbsp (Dissolve it in 2-3 tbsp water)
• Onion:1 (chopped)
• Soya Sauce: 1-2 tbsp
• Oil: 1 tsp

Method:

1. Heat oil in pan.
2. Add garlic and onions. Cook for 3-4 mins.
3. Add sweetcorn kernels and salt.
4. Cover and cook for 5-7 mins.
5. Grind to form a puree.
6. Put mixture in pan again. Add water (~1/2-1 cup). Take a boil.
7. Add cornflour dissolved in water. 
8. Take a boil. Keep stirring. Add soya sauce. Cook for 2-3 mins on low flame (If needed, add more water).
9. Serve hot.

Mushroom Soup

Ingredients:

• Mushrooms(Closed-cup/ Button): 300-400 gms (~12-15 pieces) (chopped)
• Carrot: 1 (chopped)
• Green Beans: 5-6 (chopped)
• Garlic: 2 cloves (chopped)
• Ginger: a small piece (chopped)
• Onion: 1 (chopped)
• Vegetable stock: 1 cup
• Salt: to taste
• Vinegar: 1-2 tsp (optional)
• Oil: 1 tsp
• For Garnish: Cream (optional)

Method:

1. Heat oil in pan.
2. Saute garlic, ginger, onions,salt  until onions turns light brown.
3. Add carrots and beans. Cook for 7-8 mins on low flame.
4. Add mushrooms and vegetable stock.Cook for another 5 mins.
5. Turn off the flame.
6. Blend it to form a soup.
7. Add vinegar. Cook for 1-2 mins.
8. Garnish with a swirl of cream and Serve hot.

Courgette and Spinach soup

Ingredients:

• Courgette: 2 (chopped)
• Spinach: 1 cup (chopped)
• Onion: 1 (chopped)
• Garlic: 1 clove (chopped)
• Carrot: 1 (peeled and chopped) (optional)
• Tomatoes: 2-3 (chopped)
• Salt: to taste
• Ginger: 1-2 tbsp (chopped)
• Olive oil: 1 tsp

Method: 

1. Heat oil in pan. Add garlic, ginger and onion.Cook for few mins.
2. Add carrot, salt, courgette, tomatoes and spinach. Cook till all vegetables become tender.
3. Turn off the gas and let it cool.
4. Blend it to form a smooth puree. Add water, if needed.
5. Serve hot.

Spinach and Broccoli Soup

Ingredients:

• Potato: 2 (peeled and chopped)
• Spinach: 1 cup (chopped)
• Broccoli: 1 (cut in florets)
• Onion: 1 (chopped)
• Garlic: 1 pod (chopped)
• Carrot: 1 (peeled and chopped) (optional)
• Salt: to taste
• Black Pepper pwd: to taste
• Cumin pwd: 1-2 tsp
• Olive oil: 1-2 tbsp

Method: 

1. Heat oil in pan. Add garlic and onion.Cook for few mins.
2. Add carrot,salt, potato, spinach and broccoli. Cook till all vegetables become tender.
3. Turn off the gas and let it cool.
4. Blend it to form a smooth puree. Add water, if needed.
5. Add black pepper pwd and cumin pwd.
6. Serve hot.

Tomato and Carrot soup

Serves: 4 ppl
Ingredients:

• Tomatoes: 10-12 (medium) (chopped)
• Carrots: 3-4 (medium) (chopped)
• Kale leaves
• Beetroot- 1-2
• Turnip/ Suede: 1/2 (optional)
• Black pepper pwd: 1/4 tsp
• Black salt: 1/2 tsp
• Roasted cumin pwd: 1/2 tsp
• Salt: to taste
• Water: 3 cups
• Cornflour: 1 tbsp (Mix in water)

Method:

1. Pressure cook tomatoes, carrots, beetroot, salt, kale leaves, cornflour, turnip with 1 cup water.
2. Cover the lid of the cooker.
3. Take 1-2 whistles and lower the flame.
4. Cook on low flame for 10-15 mins.
5. Turn off the gas.
6. Blend all the ingredients in cooker with hand blender. If needed, add water.
7. Add black pepper pwd, black salt and roasted cumin pwd .
8. Serve hot with garlic bread/ toasted bread.

PS:

• With fresh tomatoes, you can also use tinned tomatoes.
• You can use spinach leaves.

Ghiya ka Soup

Ingredients:

• Ghiya/ Dudhi/ Bottle Gourd: 1 (peeled and chopped)
• Potato: 1 (peeled and chopped)
• Onion: 1 (chopped)
• Garlic: 1 pod (chopped)
• Tomato: 2- 3 (chopped)
• Carrot: 1 (peeled and chopped)
• Salt: to taste
• Ginger: a small piece (chopped)
• Black Pepper pwd: to taste
• Cumin pwd: 1-2 tsp
• Olive oil: 1-2 tbsp

Method: 

1. Heat oil in pan. Add garlic, ginger and onion.Cook for few mins.
2. Add carrot, salt, potato, tomato and ghiya. Cook till all vegetables become tender.
3. Turn off the gas and let it cool.
4. Blend it to form a smooth puree. Add water, if needed.
5. Add black pepper pwd and cumin pwd.
6. Serve hot with garlic bread.

Carrot and Coriander Soup

Ingredients:

• Carrots: 4-5 (peeled and chopped)
• Onion: 1 (chopped)
• Ginger: a small piece (chopped)
• Potato: 1 (medium sized)  (chopped)
• Tomato: 1  (chopped)
• Salt: to taste
• Black Pepper pwd: to taste
• Lemon juice
• Coriander: 10-12 sprigs (chopped)
• Oil: 1 tsp

Method:

1. Heat oil in pan. Add ginger, onion. Saute for 2-3 mins.
2. Add tomato, carrots, potato and salt. Cook till vegetables become soft.
3. Let it cool.
4. Add coriander and blend it while adding water (as needed).
5. Add lemon juice and black pepper.
6. Serve hot.

Carrot and Orange Soup

Ingredients:

• Carrots: 6-7 (peeled and chopped)
• Potato: 1 (peeled and chopped)
• Orange : 1 and 1/2
• Rind of 1 orange
• Salt
• Black Pepper
• Onion: 1 (peeled and chopped)
• Oil: 1 tsp
• Cream : For garnish

Method:

1. Heat oil in pan. Add onions. Cook for 2-3 mins.
2. Add carrots and potato. Cook for ~10-15 mins till they are done on low flame.
3. Add orange rind and orange juice. Cook for 5 mins.  Switch off the gas. 
4. Blend it to form a nice puree. Add salt, pepper to taste.
5. Garnish with cream and serve.

Cauliflower Soup

Cauliflower being high in dietry fiber, it aids in digestion. Also, an excellent source of Vitamin C,manganese and Vitamin K.

Ingredients:

• Cauliflower florets: 1 cup (chopped)
• Butter- 2-3 tbsp
• Onion: 1 (chopped)
• Garlic: 1 clove (chopped)
• Cumin seeds: 1 tsp
• Potatoes: 1-2 (chopped) 
• Sugar: 1 tsp
• Salt: to taste
• Oregano: 1/2 tsp
• Milk: 1/2 cup
• Black Pepper pwd: to taste
• Bay Leaf: 1
• Vegetable stock : 1- 1.5 cup (approx)

Method:

1. Melt butter in pan. Add cumin seeds. Let them splutter.
2. Add garlic, onion. Cook till onions turn translucent.
3. Add potatoes, salt, pepper pwd and cauliflower florets.
4. Add vegetable stock, which should just cover the vegetables. 
5. Add bay leaf. Take a boil in high flame.
6. Then lower the flame, cover and cook for 10-12 mins till vegetables are cooked.
7. Add milk and sugar. Mix well. Turn off the gas and let it cool for 5 mins.
8. With the help hand blender/ mixi, blend it to form a smooth puree.
9. Ready to Serve.

Cabbage and Courgette Soup

Ingredients:

• Courgette: 1
• Green Cabbage: 1/2  
• Tomatoes: 2-3
• Carrot: 1-2
• Salt: to taste
• Black Pepper pwd: to taste
• Lemon juice: 1-2 tbsp (optional)
• Olive oil : 1 tbsp 
• Butter: 1/2 tsp
• Coriander leaves

Method:

1. Wash and chop all the vegetables into small pieces.
2. Heat oil in pan. Saute all the vegetables and cook on low flame for 15 mins.
3. Grind the vegetables, if needed add a little water.
4. Add salt, black pepper pwd, lemon juice and stir well.
5. Add butter and garnish with chopped coriander leaves.
6. Serve hot.   

Potato and Broccoli Soup

Ingredients:

• Potato: 2 (peeled and chopped)
• Broccoli: 1 (cut in florets)
• Onion: 1 (chopped)
• Garlic: 1 pod (chopped)
• Carrot: 1 (peeled and chopped)
• Salt: to taste
• Black Pepper pwd: to taste
• Cumin pwd: 1-2 tsp
• Olive oil: 1-2 tbsp

Method: 

1. Heat oil in pan. Add garlic and onion.Cook for few mins.
2. Add carrot,salt, potato and broccoli. Cook till all vegetables become tender.
3. Turn off the gas and let it cool.
4. Blend it to form a smooth puree. Add water, if needed.
5. Add black pepper pwd and cumin pwd.
6. Serve hot.

Artichoke Soup

Benefits of Artichokes:
Helps in production of bile in liver, good for digestion and cleansing of body toxins. Also, good for heart.
(In Artichokes, the edible and most nutritious part is the centre called the heart )

Ingredients:

• Artichoke Hearts: 6-7 pieces (steamed/ boiled) (I used tinned artichokes)
• Vegetable Stock: 1 cup 
• Salt: to taste
• Black Pepper pwd: to taste
• Butter: 1-2 tbsp

Method:

1. Steaming the artichoke: 


• Cut off the artichoke from the top (cut almost an inch) with a knife.
• Cut off the base/tail (cut 3/4th tail ) of artichoke with a knife and clip the tips(sharp/pointed tips) of the leaves with scissor. Wash it properly with cold water.
•  Rub half the lemon everywhere you clipped the tips, so the leaves don't turn brown too quickly.
• Steam the artichoke (put it upside down, that is, keep the tail part up ) in steamer for 10-15 mins or pressure cook for 10 mins. (You can add a lemon slice in water while boiling)
• Put knife in the artichoke, if it goes easily and the leaves can be easily pulled out- then it is cooked. Cook for some more time, if not done.
• Remove the leaves and the fibrous part surrounding the heart at the base. (you can eat the leaves by scrapping out the inside portion of each leaf with your teeth and throw the rest (as you eat drumstick))
• Take out the heart (small centre part at the base)
2. Vegetable Stock ( I boiled 7-8 florets of broccoli and green beans with a little water and then blended it.)
3. Heat artichoke hearts with vegetable stock for 5 mins.
4. Add salt, pepper and butter. 
5. Serve hot.

Vegetable Soup

Vegetable Soup is quick and easy to make . A very healthy and low-calorie option  for a light meal or appetizer. It is high on soluble fiber and good for digestion.

Ingredients:

• Cabbage: 1/2  (I used red cabbage)
• Tomatoes: 3-4
• Green Beans: 4-5
• Carrot: 1-2
• Sweet Corn: 1/4 cup
• Broccoli: 3-4 florets 
• Salt: to taste
• Black Pepper pwd: to taste
• Lemon juice: 1-2 tbsp (optional)

Method:

1. Wash and chop all the vegetables into small pieces.
2. Pressure cook them with ~3-4 bowls of water and salt. (Pressure cooking preserves the nutrients as compared to boiling)
3. Take 2-3 whistles on high flame and switch off the gas.
4. Add black pepper pwd and stir well.
5. Add lemon juice and serve hot.