mixed vegetable soup recipe |mix veg soup | vegetable soup restaurant style | with 29 amazing images.
easy healthy mixed vegetable soup is a simple yet delectable soup which can be enjoyed by people of all ages. Learn how to make easy healthy mixed vegetable soup.
I love having this healthy mixed vegetable soup for lunch as it’s made from a combination of healthy vegetables like tomatoes, onions, capsicum and cabbage which are pressure cooked.
To make mixed vegetable soup, heat the oil in a pressure cooker, add the onions and sauté on a medium flame for 1 minute. Add the tomatoes, cabbage and capsicum and sauté on a medium flame for 2 minutes. Add 1½ cups of water, mix well and pressure cook for 3 whistles. Cool and blend in a mixer till smooth. Transfer the soup into a deep non-stick pan, add the salt and pepper, mix well and cook on a medium flame for 2 minutes. Serve mixed vegetable soup hot.
Let’s try our hand at making mixed vegetable soup classic favourite, served at restaurants and homes across the world! The vegetable soup restaurant style has a kind of universal appeal, cutting across boundaries like age, culture and geography.
At most, you will find people lacing it with some sauces, adding a dash of pepper to it, or changing the combo of veggies used, but it is rare to find somebody who doesn't like it. Here, we have combined tangy tomatoes with an assortment of veggies like onions, cabbage and capsicum, which contribute a rich aroma and flavour to this easy healthy mixed vegetable soup.
Enjoy vegetable soup restaurant style hot and fresh, setting the right pace for a lovely dinner. Serve with accompaniments like Bread Rolls, Fried Mozzarella Sticks or Herbed Pizza Strips.
Tips for mixed vegetable soup. 1. Cabbage can be replaced with cauliflower. 2. For the Jain version, avoid the onions. 3. Let the pressure cooker cool down completely before opening it.
Enjoy mixed vegetable soup recipe |mix veg soup | vegetable soup restaurant style | easy healthy mixed vegetable soup | with step by step photos and video below. lettuce soup recipe | healthy Indian lettuce soup | hot or cold lettuce soup | folic acid, calcium and protein rich lettuce soup | with 20 amazing images.
lettuce soup is an easy Indian soup to make at home. Learn to make folic acid, calcium and protein rich lettuce soup.
This unusual yet delicious combination of lettuce and onions in lettuce soup is sure to become a firm favourite and help restore your B-complex vitamin levels as well. Though just pepped up with salt and pepper, it's sure to tingle your taste buds.
Lettuce is an alkaline vegetable. If you don't like it in the form of salads, try your hand on this healthy Indian lettuce soup. With the use of very few ingredients, this easy-to-make soup is quite pleasing and satiating as well, thus helping to keep acidity at bay.
Lettuce keeps heart healthy and manages diabetes. It is also rich in folic acid, a nutrient which a mother-to-be should start building the reserve of much before conception.
healthy Indian lettuce soup tastes best served chill. The addition of celery to the lettuce soup enriches it in taste.
Enjoy lettuce soup recipe | healthy Indian lettuce soup | hot or cold lettuce soup | folic acid, calcium and protein rich lettuce soup | | with step by step photos. The Sweet Corn Soup is what you could call an all-time global favourite! Loved by people all over the world for its sweet flavour and nutty texture, it is quite satiating and soothing too. This method is quite easy to prepare and retains the fresh taste of the corn. You can enjoy its mellow flavour as it is, or spike it up with some peppy sauces while serving.
An interesting combination of tangy tomatoes and crunchy carrots, perked up with oregano, this Herbed Tomato, Carrot and Macaroni Soup is sure to enthrall you with its unique texture and rich flavour. This soup has a very interesting mouth-feel, because the cooked vegetable mixture is not ground smoothly to make the soup, instead it is crushed coarsely with a hand blender, so the flavours will merge, but you can still feel each ingredient when you roll a spoonful of soup in your mouth.
leek and potato soup recipe | Indian potato leek soup | no cream potato leek soup | with 19 amazing images.
leek and potato soup recipe | Indian potato leek soup | no cream potato leek soup is a unique and wholesome which is sure to entice you with its creamy texture. Learn how to make Indian potato leek soup.
To make leek and potato soup, combine the leek, potatoes and ¾ cup of water in a pressure cooker, mix gently and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Cool and blend in a mixer along with the milk and 1 cup of water till smooth. Transfer the mixture into a deep non-stick pan, add the salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot garnished with parsley.
A vegetable that belongs to the onion family, leek has a strong and distinct flavour that lends itself well to the preparation of recipes like soups. In this Indian potato leek soup, the leek delivers a rush of revitalizing flavour, while the potatoes and milk together give it a creamy consistency and a pleasantness that balances the strong taste of leek beautifully.
A garnish of parsley is the perfect touch to raise this no cream potato leek soup to a high level of excellence, so don’t forget it! You can serve this pleasing soup with garlic croutons or bread sticks.. If you enjoy the taste of leek, also try other leek recipes like Cheese, Leek and Dill Muffin, Savoury Muffin.
Tips for leek and potato soup. 1. This recipe does not make use of cream. Milk is the main ingredient which adds volume and creaminess. So ensure to add full fat milk, also called full cream milk of buffalo’s milk. 2. Pepper powder can be substituted with oregano or dried mixed herbs. 3. Serve this no cream potato leek soup hot and fresh as the presence of potatoes tends to thicken the consistency after a while.
Enjoy leek and potato soup recipe | Indian potato leek soup | no cream potato leek soup | with step by step photos. masoor dal and spinach soup recipe | Indian curry soup | healthy masoor dal, tomato and spinach soup | iron rich soup | with step by step images.
masoor dal and spinach soup is a tongue-tickling preparation of masoor dal with onions and tomatoes. Learn how to make bombay curry soup with spinach.
To make masoor dal and spinach soup, heat the oil in a pressure cooker, add the onions and garlic and sauté on a medium flame for 1 minute. Add the tomatoes, masoor dal, chilli powder, curry powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the spinach, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add 2 cups of water, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Cool completely and blend in a mixer till smooth using 3/4 cup of water. Transfer the mixture into a deep non-stick pan and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the lemon juice and mix well. Serve hot.
Shorbas or Indian soups are characterised by their tongue-tickling flavours and rich mouth-feel too. This iron rich soup, for instance, is a dal based delight that has a luscious texture owing to the dal and spinach being blended with onions, tomatoes, etc. Both masoor dal and spinach being rich in iron, this soup helps to increase haemoglobin, which is responsible for carrying nutrients and oxygen to all parts of our body.
A dash of spice powders, especially curry powder, along with a tinge of lemon, gives this Indian curry soup a really invigorating aroma and flavour, which are sure to kindle your appetite and refresh your senses!
Lemon juice being a good source of vitamin C improves the absorption of iron in this healthy masoor dal, tomato and spinach soup. Tomatoes, on the other hand, are loaded with vitamin A and vitamin C, which are potent antioxidants that rid our body of harmful free radicals. They help reduce inflammation in the body too.
Tips for masoor dal and spinach soup. 1. Have this soup in the beginning of the meal to satiate you and cut on other junk foods. 2. Reduce the oil to 1 to 2 tsp to make suitable for a healthy heart and diabetes. 3. Remember to not cook the soup after adding vitamin C and also serve it immediately. This is because lemon juice is a volatile nutrient and some of it is lost on exposure to air.
Enjoy masoor dal and spinach soup recipe | Indian curry soup | healthy masoor dal, tomato and spinach soup | iron rich soup | with step by step photos below. tomato soup recipe | veg tomato soup | Indian moong dal and tomato soup | with 16 amazing images.
tomato soup recipe | veg tomato soup | Indian moong dal and tomato soup is a popular soup which is enjoyed by people of all ages. Learn how to make veg tomato soup.
To make tomato soup, combine the tomatoes, yellow moong dal and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Cool slightly and blend in a mixer till smooth. Keep aside. Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute. Add the tomato-dal mixture, ½ cup of water, sugar and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Switch off the flame, add the pepper and mix well. Serve hot with bread croutons.
Who doesn’t love the mild tangy, appetizing flavour and creamy mouth-feel of veg tomato soup? Here is a variant with a desi touch, where the tomatoes are blended with cooked moong dal, to improve the texture and balance the flavour too.
Onions, sautéed in butter, add more punch to the soup, while the addition of sugar balances the tanginess of the tomatoes. Black pepper gives the Indian moong dal and tomato soup a finishing flavourful touch. Enjoy it fresh and hot with your favourite croutons - garlic crouton, fried croutons, potato croutons, cheese croutons.
Tips for tomato soup. Tips for tomato soup. 1. Remember to cool the tomato mixture before blending. 2. All the health conscious people can avoid the use of sugar. 3. To make tomato soup recipe | veg tomato soup | Indian moong dal and tomato soup, take bright red, firm tomatoes, wash them and roughly cut them into chunks using a sharp knife. 4. Wash the yellow moong dal well with water to remove any sort of dirt. Keep aside. 5. Always use fresh red tomatoes that will help to make a nice tomato soup which is not only good in colour but amazing in taste as well without adding any readymade tomato puree or paste. Read about 13 amazing benefits of tomatoes. 6. I love to have tomato soup with multigrain bread which I toast.
Enjoy tomato soup recipe | veg tomato soup | Indian moong dal and tomato soup | with step by step photos. bottle gourd soup for babies, kids | healthy dudhi soup for babies | lauki soup for babies | doodhi soup for toddlers with 16 amazing images.
Bottle Gourd Soup for Babies and Kids is a simple weaning foods for babies around 6 to 7 months. Healthy Dudhi Soup for Babies is a quick to make liquid food made in a pressure cooker. Learn How to Make Lauki Soup for Babies.
To make Doodhi Soup for Toddlers you just need to peel the bottle gourd and cut into cubes. Combine the doodhi cubes with water in a pressure cooker and cook for 2 whistles so that the bottle gourd softens. Open the lid of the cooker and blend it in a mixer till smooth. Strain it since it is made for babies who have just started eating top food. Transfer the smooth mixture of Lauki Soup for Babies into a pan and bring to boil. Cool it slightly till lukewarm and serve it to your your growing tiny tot.
Doodhi, a watery vegetable, is ideal for making soups for babies! It helps to fulfil their water requirement in an easy-to-digest and soothing form. The bland taste of doodhi is also liked by babies in the form of Bottle Gourd Soup for Babies and Kids.
This Doodhi Soup for Toddlers is also a good source of vitamin C which will help build your baby’s immune system to fight diseases. Once your baby has grown a few months older, try and avoid straining the soup so the fiber will be retained too. The fiber and the water from dudhi will aid in digestion and prevent constipation.
We have pressure cooked, blended and strained the Healthy Dudhi Soup for Babies to make it easier for the child to consume and digest. Since salt is not recommended by pediatricians at this age, we have not added any. If there is any leftover, you can drink it up with a little salt and pepper too, but not for your baby!
Enjoy bottle gourd soup for babies, kids | healthy dudhi soup for babies | lauki soup for babies | doodhi soup for toddlers | with step by step photos. paneer and spinach soup recipe | Indian palak soup with paneer | healthy palak paneer soup | spinach cottage cheese soup | with 27 amazing images.
paneer and spinach soup is a fragrant and nourishing Indian soup with soothing flavours. Learn how to make healthy spinach paneer soup.
Subtly flavoured this spinach cottage cheese soup is a wholesome fare that you will love to slurp up. Palak cooked and blended to a puree, thickened with moong dal and perfectly pepped up with onions, salt and pepper is a delight for the taste buds.
paneer and spinach soup is a protein rich soup with 8.4 grams of protein ( 15% of RDA).
This protein-packed healthy palak paneer soup is a meal in a bowl! generous use of moong dal, paneer and spinach make it extremely nourishing and filling, while the onion and pepper bring in their soothing yet sharp flavours.
To make paneer and spinach soup, heat the butter in a broad non-stick pan, add the paneer and gently sauté on a medium flame for 1 to 2 minutes or till the paneer is light brown in colour. Keep aside. In the same pan add onions and sauté on medium flame for 1 to 2 minutes. Add the moong dal, spinach and 2 1/2 cups of water and cook on a medium flame for 15 minutes or till the dal is cooked. Keep aside to cool completely. Once cooled transfer it in a mixer jar and blend to a smooth purée. Transfer the purée to the same pan, add 2 cups of water, salt and pepper. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the sautéed paneer pieces. Cook on a medium flame for 1 minute, while stirring occasionally. Serve the paneer and spinach soup hot.
This delightful Indian palak soup with paneer is not only tantalizingly tasty, but also conveniently quick to prepare. Try it out!
Tips for paneer and spinach soup. 1. Do not over sauté the paneer pieces else they might turn chewy. 2. Also do not sauté them and keep too much ahead of time.
Enjoy paneer and spinach soup recipe | Indian palak soup with paneer | healthy palak paneer soup | spinach cottage cheese soup | with step by step photos.
The Creamy Almond Soup is a class apart from everyday soups like tomato, veggie or mushroom soups. The moment it is placed on the table, you can experience a rich aroma wafting out of the bowl, and as soon as a spoonful of the soup rests on your palate, you are sure to forget yourself in its luscious texture and special flavour.
Indeed, you will find that this soup is almond, almond and almond all through. With a bit of white sauce to add volume to the almond paste and nothing but a dash of pepper to enhance the flavour, this Creamy Almond Soup makes its presence felt on the menu and in your heart!
You will love the Creamy Almond Soup all the more when served with interesting startrs like Baked Cheese, Chutney and Mustard Roll , Nacho Grande and Corn and Capsicum Tikki . It is not uncommon to use potatoes in the preparation of soups. Sometimes, they are used in the stock. At other times, the juice of a potato is used to thicken a soup instead of cornflour. But, in this unique soup, potato takes the centre stage. Here, potatoes are flavoured with onions and bayleaf, and cooked along with milk and fresh cream to make a terrifically creamy soup. Since potato is known to thicken foods, ensure you serve the Cream of Potato Soup immediately before it becomes too thick to consume!
green pea and basil soup recipe | pea basil Indian soup | low salt green pea and basil soup | Green pea and basil soup, specially crafted for those on low-salt diets | with 20 amazing images.
green pea and basil soup is a diabetic friendly Indian soup. Learn how to make pea basil Indian soup .
green pea and basil soup is a vibrant and flavorful dish that showcases the freshness of spring. The sweetness of the peas harmonizes perfectly with the herbaceous notes of basil, creating a symphony of flavors that is both comforting and invigorating.
The sweet, earthy flavour of green peas meets the herby accents of basil in this awe-inspiring green pea and basil soup . We have retained the high fibre content of green peas in this soup by not straining it.
This, along with the restricted use of salt, makes this green pea and basil soup good for those with high blood pressure. Although we have used very little salt, this soup tastes simply too good because of the use of basil, which is the real highlight of this recipe. It enhances the flavour and aroma to a truly unforgettable extent.
To make green pea and basil soup , heat the oil in a deep non-stick pan, add the spring onions and sauté on a medium flame for 1 minute. Add the green peas and 3 cups of vegetable stock or hot water and mix well. Cook on a medium flame for 7 to 8 minutes. Add the basil leaves.
Let the mixture cool slightly, then use a hand blender to blend it until smooth. We're using a hand blender because of the large amount of liquid, but you could use a mixer if you prefer.
Add 1/4 tsp salt. We are using this recipe to control blood pressure. If you are healthy, then add salt to taste and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Serve green pea and basil soup hot with crusty bread.
Embark on your weight loss journey with this guilt-free delight, Green Pea and Basil Soup, packing a mere 101 calories .
green pea and basil soup is rich in vitaminC, phosphorus, fibre and vitamin B1.
pro tips for green pea and basil soup . 1. Consider using olive oil or coconut oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for heart. Also it has anti inflammation properties. This is one of the healthiest oil you can opt for. 2. Fresh green peas are used in green pea basil soup because they have a superior flavor, texture, and nutritional value to frozen or canned peas. Fresh green peas have a sweet and delicate flavor that is unmatched by frozen or canned peas. They also have a tender and buttery texture that is essential for a smooth and creamy soup. 3. Add 3 cups of vegetable stock or hot water. For better taste use or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish it is added to.
Try other low salt recipes like Nutritious Pumpkin Soup and Mini Carrot and Cabbage Buckwheat Pancake.
Enjoy green pea and basil soup recipe | pea basil Indian soup | low salt green pea and basil soup | Green pea and basil soup, specially crafted for those on low-salt diets | with step by step photos. mushroom soup recipe | quick mushroom soup | healthy Indian mushroom soup | with 25 amazing images.
quick mushroom soup is a simple and easy to Indian soup which can be served in less than 20 minutes. Learn how to make healthy Indian mushroom soup.
To make quick mushroom soup, heat the butter in a deep non-stick pan, add the onions and mushrooms and sauté on a medium flame for 1 minute. Add 3 cups of vegetable stock or hot water, mix well and cook on a medium flame for 5 to 6 minutes or till the mushrooms get cooked.
Allow it to cool slightly, use a hand blender and blend to a smooth purée. Add salt, pepper and milk, mix well and bring to a boil.
Serve quick mushroom soup hot with crusty bread.
This wholesome soup requires the mushrooms and onions to be cooked with low fat milk, for a pleasing colour, flavour and texture. A hot bowl of quick mushroom soup made with a healthy vegetable stock is definitely worth the few minutes it takes to make!
Mixing the mushroom purée with low fat milk makes the healthy Indian mushroom soup so thick and creamy that you will hardly notice the absence of cream.
This healthy and satisfying quick mushroom soup has only 63 calories, making it perfect for anyone on a weight loss journey.
Pro tips for quick mushroom soup. 1. Let the mixture cool slightly, then use a hand blender to blend it until smooth. We're using a hand blender because of the large amount of liquid, but you could use a mixer if you prefer. 2. Low-fat milk can help to thicken mushroom soup without making it too heavy. This is because low-fat milk contains more lactose than whole milk. Lactose is a type of sugar that can help to thicken liquids. 1 cup of milk provides 70% of the Recommended Daily Allowance of Calcium. 3. Mushrooms have a unique and earthy flavor that is perfect for soups. Mushrooms have a soft and slightly chewy texture that adds to the body of the soup.
Enjoy mushroom soup recipe | quick mushroom soup | healthy Indian mushroom soup | with step by step photos. bean and tomato soup recipe | rajma tomato soup recipe | healthy Indian kidney bean soup recipe | with 25 amazing images.
bean and tomato soup recipe is an Indian soup made with kidney beans. Learn how to make rajma tomato soup.
bean and tomato soup is made with kidney beans, tomatoes, and a variety of herbs and spices. It can be made in a variety of ways, but the most common method is to cook the tomatoes in vegetable stock until they are tender, then add the kidney beans, herbs, and spices and simmer for a minute.
To make bean and tomato soup, heat the olive oil, add the onions and garlic and cook till the onions are translucent. Add the tomatoes and chilli powder and cook for a few minutes.
Add 3 cups vegetable stock or water and simmer till the tomatoes are cooked. Cool slightly then use a hand blender to blend it until smooth or use a mixer. Add the rajma, basil, oregano, sugar, salt and pepper. Cook for 1 minute.
Serve rajma and tomato soup hot with toasted multigrain bread.
kidney bean and tomato soup can also be served on its own or with a side of crusty bread or crackers. It can also be topped with a dollop of yogurt or sour cream, a sprinkle of shredded cheese, or a handful of fresh herbs.
Main ingredients for bean and tomato soup.
Rajma has a slightly nutty and earthy flavor that compliments well with the tangy and acidic flavor of tomatoes. Rajma is rich in Potassium which is critical for those with high blood pressure as it lessens the impact of sodium. Eating rajma is good for diabetics due to being a fiber rich food.
Tomatoes have a tangy and acidic flavor that compliments well with the nutty and earthy flavor of kidney beans. Tomatoes are an extremely rich source of Lycopene. Tomatoes are a powerful antioxidant, super rich in vitamin C, good for heart.
This healthy and satisfying, bean and tomato soup has only 136 calories making it perfect for anyone on a weight loss journey. bean and tomato soup is rich in folic acid, phosphorus, vitamin B1, calcium, dietry fibre and vitamin A.
Pro tips for bean and tomato soup. 1. Add 3 cups of vegetable stock or hot water. For better taste use vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish it is added to. 2. Let the mixture cool slightly, then use a hand blender to blend it until smooth. We're using a hand blender because of the large amount of liquid, but you could use a mixer if you prefer.
Enjoy bean and tomato soup recipe | rajma tomato soup recipe | healthy Indian kidney bean soup recipe | with step by step photos. sweet corn and spring onion soup recipe | veg spring onion and corn soup | healthy heart, pregnancy friendly sweet corn and spring onion soup | with amazing 12 images.
In sweet corn and spring onion soup recipe, sweet corn and spring onion are a match made in heaven. Complementary in everything from texture and colour to flavour, the duo combines beautifully to offer an irresistible treat to the taste buds.
Kill your evening hunger pang with this super easy and quick veg spring onion and corn soup which is lip-smacking and tummy filling. Ingredients to make healthy heart, pregnancy friendly sweet corn and spring onion soup are easily available in Indian kitchens.
To make sweet corn and spring onion soup start with grinding sweet corn into a course paste and keep aside. Further, heat oil in a non-stick pan, add spring onion whites and garlic. Make sure to cook garlic properly, if the garlic is not cooked properly it will give a pungent smell. Add crushed corn and water, salt and pepper, followed by spring onion greens and let it simmer. Serve the sweet corn and spring onion soup hot, with bread sticks or bread rolls.
Tips to make the perfect sweet corn and spring onion soup recipe. 1. Add water. And blend into a coarse mixture. Make sure you do not blend it into a smooth paste. This is a chunky soup, and the sweet corn needs to be coarse in texture. 2. Spring onion whites are milder in taste than normal onions, so make sure you use them.
See why this is a healthy heart, pregnancy friendly sweet corn and spring onion soup? Sweet corn in a rich in fibre. The high vitamin B3 – 2.61 mg / cup is known to reduce cholesterol levels in body and in turn promote heart health. Sweet corn is good for pregnancy as high folate content and antioxidants - lutein is good for the foetus.
Chopped garlic causes a spike in flavour, while black pepper offers a traditional soothing pungency in spring onion and corn soup.
Serve Sweet Corn and Spring Onion Soup steaming hot with some whole wheat bread.
Enjoy how to make sweet corn and spring onion soup recipe | veg spring onion and corn soup | healthy heart, pregnancy friendly sweet corn and spring onion soup | with detailed step by step recipe photos below.