Posts in category: Soups

Serves: 2

INGREDIENTS:

40 gm sweet corn

1 small carrot, chopped

100gm French beans, chopped

1 small steamed potato

2 tsp oats

Sea salt

Pepper

METHOD:

• Steam the chopped carrots, French beans , 20gm corn and potato
• In a blender blend the other 20gm corn, potato and oats with little water into a thick paste.
• In a vessel, boil 2 cups water, add the paste and give it one boil till the mixture thickens.
• Then add the steamed corn, carrots and beans and switch off the gas.
• Add salt, pepper and serve hot.

NUTRITION CONTENT:

Serves: 2

INGREDIENTS:

1 floret broccoli

15 cashews, soaked for 4 hours

1 handful spinach leaves

few basil leaves

1 tbsp lemon juice

2 cloves garlic

1/2 cup vegetable stock/ water

1 tbsp roasted sunflower seeds

rock salt to taste

Red chili flakes/pepper (optional)

METHOD:

• Steam the broccoli florets for few minutes till slightly soft (don’t boil)
• Wash the greens well.
• In a blender, mix all the ingredients and blend well.chill it for sometime, top it with sunflower seeds and serve.

NUTRITION CONTENT

Serves: 1

INGREDINETS:

2 carrots, steamed

1/2 steamed potato

1 inch ginger

1 small onion

1 tbsp celery stalk chopped

Pink salt

Black pepper

1 tsp olive oil

METHOD:

• Heat olive oil in a saucepan. Saute chopped onions till they turn soft and translucent.
• Add chopped ginger and celery and fry till the raw smell goes away.
• Add chopped steamed carrots and salt. Mix well and add water. Cook for a minute and remove from heat.
• Blend the mixture using water to a smooth puree. Transfer the puree into a pan and heat again with little water. Mix well.
• Season with black pepper powder. Pour into soup bowls. Garnish with fresh herbs. Enjoy!

NUTRITION CONTENT:

Serves 2

INGREDIENTS:

3 to 4 garlic cloves

1 small onion, diced

10 medium sized tomatoes, diced

1 tsp dried mixed herbs

1 tsp paprika powder

Pink salt as per taste

⅓ cup light coconut milk / any nut milk

1 cup water

Optional toppings:

Freshly ground black pepper

Basil leaves

Cashew paste

METHOD:

• In a heavy-bottomed pot, over medium-low heat. Add diced onion and garlic cloves and dry roast them. Stir occasionally to keep them from burning.
• Now add tomatoes and water. Let the tomatoes cook until they become soft, once they become soft smash them by using the backside of your spoon. Now add dried mixed herbs and rock salt. Raise the heat to medium and bring it to boil & let it simmer for 8 to 10 minutes.
• Turn off heat. Let the soup cool for 5 to 10 minutes before transferring it in a blender to blend.
• Now blend the soup. Put it again in the pot and stir in coconut milk / any nut milk
• Now serve in bowl and garnish with your favourite toppings, if you like.

NUTRITION CONTENT: