CHEESE AND CAULIFLOWER SOUP

This soup is smooth, creamy and hearty.This soup is healthy also .

Ingredients:

• 450 gms cauliflower
• 2onions
• 1 large potato
• 1 1/2 cupsWhite Sauce
• 1/3 cup fresh cream
• 4 tbspgrated processed cheese
• salt and black pepper (kalimirch) powder to taste

Direction:

• Remove the small flowerettes from the cauliflower and boil them separately in salted water.
• Cut the rest of the vegetables into big pieces, add 6 teacups of water and cook in a pressure cooker.
• When cooked, pass through a sieve or rub through a strainer.
• Put the soup to boil. After 10 minutes, add the white sauce, cheese, cream, salt and pepper and cook for a few minutes.
• Just before serving, add the cauliflower flowerettes.
• Serve hot.

GREEN PEA AND MINT SOUP

This unusual combination of green peas and mint may surprise you, but this is one of the most appreciated recipes that I make. And it is so easy to prepare too!!
 The wealth of this soup lies in the fibre-rich green peas which help to decrease blood cholesterol levels.







Ingredients:

• 3/4 cupfresh green peas
• 1/4 cupchopped onions
• 1 tsp finely chopped garlic
• 1 tspoil
• salt and black pepper (kalimirch) powder to taste

For serving1 tbsp finely chopped mint leaves (phudina)
1 tbspgrated carrots

Direction:

• Heat the oil in a non-stick pan and sauté the onions for a few seconds.
• Add the garlic and sauté for a few more seconds.
• Add the peas along with 2 cups of water and salt and bring it to a boil.
• Simmer till the peas are cooked.
• Cool and purée in a blender.

BEAN AND TOMATO SOUP

Protein from black beans as well antioxidants, vitamin A from tomatoes and vitamin C from capsicum, all together work towards maintaining the cells and the lining of the arteries in good health.

Ingredients:

• 1/2 cupblack beans, soaked
• 1 to 2bayleaves (tejpatta)
• 1/2 cuponions, sliced
• 1/4 cupchopped capsicum
• 1 tspgarlic, chopped
• 1 cup finely chopped tomatoes
• 1 tspoil
• salt and black pepper (kalimirch) powder to taste

Direction:

• Drain out all the water from the beans and add 2 cups of fresh water, salt and bay leaves and pressure
• Heat the oil in a non-stick pan and sauté the onions for a few minutes till they are translucent.
• Add the capsicum and garlic and sauté for a few more seconds.
• Add the tomatoes and cook for a few minutes over a slow flame till they soften.
• Add the beans along with the liquid in which they were cooked and bring to a boil.
• Simmer for 5 to 7 minutes and season with salt, if required, and pepper.
• Serve hot.

You can use any choice of beans instead of the black beans. Use rajma, chawli beans etc.

SWEETCORN SOUP

 Treat yourself with sweet corn soup this season, to enrich yourself with a healthy dose of Vitamin B1 and B5.







Ingredients:
• Cobs from 3 large ears Corn
• 1 small Onion, shredded
• ½ pound Carrots, sliced
• 1 Garlic Clove, crushed
• 2 cups Water
• 1 tbsp Canola Oil
• 1 small or ½ medium Onion, chopped

Direction:
• Prepare the stock by combining the corn cobs with shredded onions, garlic’s and carrots in a large soup bowl along with water and bring it to boil. Lower down the heat have it covered and cook it for one hour. Strain the mixture and taste the stalk with seasoning.
• Next heat oil in a vessel and add the onion with ½ tsp of salt. Cook until the onions turn tender. Add the corn kernels and gently cook the mixture for 3 minutes constantly stirring and along with the addition of stock. Cover the vessel and cook it for 30 minutes.
• Transfer the content of the vessel into a blender and blend until the soup turns smooth. Strain the content and heat the soup again for a little time with required seasonings as per taste. Serve hot with little corn

AVOCADO AND CORN SOUP

 Avocado And Corn Soup is a healthy and low calorie soup.








Ingredients:
• 2 medium-ripe Avocados
• 1 cup Corn Kernels (boiled and crushed)
• 5 cups Vegetable Stock
• 1 tbsp Lemon Juice
• Salt to taste
• 1 tbsp Oil
• 2 cloves Garlic, crushed
• 1/2 tsp White Pepper Powder
• 2 tbsp Fresh Coriander, chopped

Direction:
• Halve the avocados, remove the pit and peel.
• Blend the avocados with vegetable stock, lemon juice and salt in a blender, until smooth.
• Heat oil in a medium saucepan, add garlic, and sauté for a minute.
• Now, add the avocado mixture and mix. Add corn and cook on medium heat, until just steaming.
• Season it with salt and pepper powder.
• Garnish with coriander leaves and serve hot.

CHICKEN NOODLE SOUP

Ingredients:
• 1 Cup noodles
• 2 Skinless chicken breasts
• Small onion, finely chopped
• 1/4 Cup rice
• Salt and black pepper to taste
• Pinch of garlic salt

Direction:
• Chop the chicken breasts in bites. 
• Put the pieces in a soup pot with one-quart water. 
• Add chopped onion and simmer the contents for about 20 minutes. 
• Now add noodles and seasonings. Also add rice. 
• Put the lid and cook for 20 minutes more.

BABYCORN SOUP

 Enjoy sliced baby corn soup, clear soup that bring out the textures and flavors of the vegetables used in it. Although it is called the baby corn soup other vegetables like sliced carrot, french beans, spring onions are added to give the soup extra taste as well as nutrition. The baby corn provides a crunch to every spoonful and makes this a very enjoyable start to the meal. The perfect vegetable stock is crucial to this recipe, which is neither too mild nor too spicy.



Ingredients

• 2 tbsp oil
• 12 sliced baby corn
• 2 sliced spring onions
• 1/4 cup thinly sliced french beans
• 1/2 cup thinly sliced carrots
• 3 tbsp sliced mushrooms
• 4 1/2 cups clear vegetable stock
•  salt to taste

For Serving

•  vinegar
•  soy sauce
•  chilli sauce

Direction:

• Heat the oil in a wok / kadhai on a high flame till it smokes.
• Add the baby corn, spring onions, french beans, carrots and mushrooms and sauté on a high flame for 2 to 3 minutes.
• Add the vegetable stock and salt, mix well and bring to boil. Serve hot with vinegar, soya sauce and chilli sauce.