Cream of mixed vegetable soup

This soup is very easy to make and is nutritious too. Very good recipe for all those calorie concious people out there since as you read you will get to know that i havent used any fats.


Ingrediants-

For Stock-
1. 3-4 cloves (laung)
2. 3-4 green cardamom Pods (elaichi)
3. 1/2 inch cinnamon (dalchini)
4. 1/2 onion cut into large cubes
5. 1/2 potato diced
6. 2 inch carrot diced
7. 3-4 cloves of ginger
8. 1/4th teaspoon of ginger
9. 4-6 cups of water

For Soup-
1. 4-5 cloves of ginger
2. 1/2 teaspoon ginger
3. 2 cups spinach
4. 2 cups cabbage
5. 1 cup diced carrot
6. 1 potato diced
7. 2-3 medium sized tomato
Seasoning-
1. Salt
2. Pepper
3. corrionder
4. Cream
Procedure-
Stock
1. Mix all the ingrediants of the stock together in a vessel
2. Put it on medium-high flame for about 20-30 minutes
3. Then strain the water
4. And our stock is ready
Soup
1. Mix all the ingrediants of the soup together in a microwave proof bowl with 1 cup water(In case microwave is not avilable then steam them in a pressure cooker)
2. Now keep the bowl in microwave for about 6-8 minutes. make sure the vegetables are cooked and smashes easily.
3. Now with help of blender blend the cooked vegetables to paste and strain it
4. Now put the pulp in vessel and add stock in sufficiant quantites to it.
5. Boil the mixture add salt and pepper to soup
6. Serve hot with a dash of cream and corrionder.
Note-
1. Do not add cornflour since potato does its work
2. Vegetables can be added or deleted according to choice.
3. Make sure that the vegetables are blended and strained properly

Vegetable Momo

Momo's bring water to my mouth every time i see them. So thought of making them at home. the output was not that disappointing. Here's one recipe for you.

Ingredients:

For Dough:
1. 3 cups of flour( maida or all purpose flour)
2. 3/4th cup of water
For Filling: All the ingredients of filling must be very, very,very finely chopped
1. 2 onions
2. 2" Fresh ginger
3. 3 cloves of garlic
4. 1 cup cabbage
5. 100 gms tofu or paneer(cottage cheese)
6. 50 gms of dark brown mushrooms(optional)
7. 1-1/2 tbs of soy sauce
8. 1/4 tsp vinegar
9. pinch or two of ajinomoto
10. salt
Procedure:

For dough-
1. Mix maida with water and make a dough
2. The dough must be smooth, if it doesnt become add some more water
3. Knead the dough very well till flexible
4. Now keep the dough in a conatainer with lid till other procedure is followed
For filling-
1. Chop all the ingrediants of filling very very fine.
2. Now mix together all the ingrediants of filling
3. Now filling is ready
Assembling:
1. Take some dough and make a round chapati out of it
2. now with help of a sharp edge cup or bowl cut rounds from that chapati(diameter equal to that of palm)
3. Now put 1tbs of filling into it
4. With the help of thumb and finger press and pinch the edges and close it properly so that no filling comes out. You can give any shape u like
5. Now in a steamer steam the momo's for 15 mins
6. Ur momo's are ready to serve with soup

Tomato soup

Hi this one is really very easy to make at the same time it is a all time favorite soup of most of the veggies. There is nothing like a bowl of tomato soup with bread crums and dash of cream on it in chilling winter night.

Ingrediants:
1. 3 chopped tomato
2. 1/2tsp ginger
3. 1/2 tsp ginger
4. 1 medium sized carrot
5. Bread
6. oil
7. butter
8. salt
9. black pepper
10. 1/2 tsp of sugar
11. Cream
Procedure:
1. Take tomato, carrot ginger and garlic in a vessel
2. Put the vessel in pressure cooker till done and cooked(approx 15 mins)
3. Now blend the cooked tomato and carrot with help of blender
4. Now take 1tsp of butter in pan heat it
5. Now add the blended mixture of tomato
6. Bring to boil and add sufficiant quantity of water if required
7. Add to it salt,sugar and black pepper
8. Now cut 1/2"square cubes of bread and deep fry it
9. Now serve hot the soup with bread crums and dash of cream

Thai Soup

Ingredients
Chicken (Murgh) stock 6 to 8 cup
National Chinese Salt 2 tablespoon
White pepper (Sufaid Mirch) 1/2 teaspoon
Lemon (Neembu) juice 6 tablespoon
Chicken (Murgh) bones 1 cup
National Synthetic Vinegar (White) White 2 tablespoon
Sugar (Cheeni/Shakar) 1 teaspoon
Green Chillies (Hari Mirch) 4 count
Rice (Chaval) 2 tablespoon


Method
Soak rice in water after washing and drain the water after 30 minutes. Fry the rice in frying pan. Add in rice, chicken stock and rest of the ingredients and boil the mixture on low heat for 20 minutes. Serve hot.

Easy Recipes Fiber-Rich Lentil Soup recipe - 1 point

Lentils are a great source of protein and fiber. One serving of this delicious lentil soup is only 1 WW point, but contains more than 24 grams of dietary fiber… so this is a great choice for anyone who wants to lower cholesterol, reduce the risk of colon cancer, and of course, lose weight
Easy recipes Fiber-Rich Lentil Soup recipe
Makes 6 servings
Ingredients
1 lb dried lentils
1 1/2 cups chopped carrots
1 cup chopped onions
1 cup chopped celery
1/4 teaspoon ground thyme
1 bay leaf
1 pinch cayenne pepper
salt and pepper, to taste
garlic, or garlic powder (optional)
8 cups water
Preparation
1. Wash the lentils.
2. Put all the ingredients in large pot.
3. Bring to a boil, then reduce the heat and simmer for about 40 minutes (until the lentils become tender).
4. Blend in the blender in batches, until all the soup is smooth.
5. Season with salt and pepper to taste.
Easy Recipes POINTS per serving: 1
Nutritional information per serving: 292 calories, 0.9g fat, 24.5g fiber

Sour Onion Soup

Ingredients :
• Onions -1 big
• Oil - 2tsp (for cooking) + for frying the onion rings
• Panchphuran - 1 tsp (mixture of 5 spices - jeera, meethi, sarson ,saunf & kala jeera)
• Garlic, chopped finely - 2cloves
• Tomato - 1 small (cut into 5-6 pieces)
• Yogurt - 250 ml
• Gram flour - 1 tbsp
• Turmeric powder -1 tsp
• Salt - to taste
Method :
• Cut onions into rings.
• Fry them in oil for a little while till transparent. The onion rings shouldn't turn brown in colour. Keep it aside.
• Heat oil in a pan. Add the chopped garlic, panchphuran. When they start to splutter add the chopped tomatoes. Fry it for 1-2 minutes.
• In a bowl take the yogurt, add gram flour and whisk it properly.
• Add water to it according to the amount of consistency you want.
• Add it to the pan and keep stirring till it starts boiling. Add the fried onion rings, turmeric powder and salt.
• Let it boil for 4-5 minutes and serve it with rice.

Radish Buttermilk Soup

Ingredients :
• Radish - 2-3 cut into 2"cube
• Buttermilk - 2 cups
• Water - 1 cup
• Gram Flour -1 tbsp
• Turmeric Powder -1 tsp
• Red Chili Powder - 1 tsp
• Salt - to taste
• Tomato, finely chopped -1
• Oil - 1 tbsp
• Coriander Leaves -1 bunch
• Green Chili - 1-2
• Mustard Seeds -1½ tsp
• Cumin Seeds - 1 tsp
• Dried Red Chili - 1 broken into 2 halves
• Curry Leaves - 2-3
Method :
• Pressure cook radish after adding salt to it. Keep it aside when done.
• To the buttermilk add water to make it to a thin consistency. Add gram flour, turmeric, salt and red chili powder to it and mix it well.
• Heat oil in a pan. Add chopped tomatoes. When it's done add the radish and fry for 2 mins.
• Later add the buttermilk and keep stirring till it starts to boil, otherwise it will curl. Then on low flame let it boil for sometime.
• Blend coriander leaves, green chili and mustard seeds and add to the butter milk and let it boil for 5 minutes. Then keep it aside.
• In a pan heat little oil add mustard seeds, cumin seeds, dried red chili and curry leaves. Add this to the buttermilk.
• It's best taken with rice.

Tomato Mint Soup

Ingredients :
• Tomatoes, boiled – 3 large
• Butter- 1 tbsp
• Green Chili, chopped – ¼ tsp
• Spring Onion and Carrot, finely chopped – 2 tbsp
• Sugar -1½ tsp
• Ginger Paste – ¼ tsp
• Salt – to taste
• Corn Flour - 1 tsp
• Mint (pudina) leaves, finely, chopped - 5-6
Method :
• Peel off the skin of the tomatoes.
• In a mixer add tomatoes and chili and make a fine paste.
• In a pan add 1 tbsp Butter.
• To this add the tomato paste.
• Boil till red color is obtained.
• Then add sugar, mint leaves, chopped spring onions, carrot and ginger paste.
• Then add corn flour paste. Add salt.
• While serving garnish with a few chopped coriander and mint leaves.

Herb Cheese With Crackers

Ingredients :
• Cottage Cheese/Paneer, grated - 3/4 cup
• Curd - 1 tbsp
• Parsley, chopped - 1 tbsp
• Dill, chopped - 1/2 tsp
• Garlic, grated - 1clove
• Green chili, chopped - 1
• Salt to taste
Method :
• Combine all the ingredients in a mixer and blend till smooth.
• Spread over plastic film and roll into a cylinder of 37 mm. (1 1/2")
diameter.
• Refrigerate till firm.
• Unwrap the plastic film and cut into thick slices.
• Place on Cream Crackers and serve as it is or with soup as a starter dish.

Soup 's.....

Tomato soup

Ingredients

1 tablespoon olive oil
1 onion, finely chopped
3 stalks of celery, finely chopped
1 carrot, shredded
4 tomatoes, chopped or 1 (14-ounce) can diced tomatoes
1 teaspoon dried basil leaves, crumbled
3 cups of vegetable or chicken stock
Salt and pepper to taste

Method:

Heat the oil in a large pot and saute the onion, celery, and carrots until vegetables are tender.
Add the tomatoes and basil.
Simmer over low heat, stirring occasionally, until tomatoes are softened.
Transfer the mixture to a blender or food processor and carefully blend until smooth.
(Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
Return pureed mixture to cooking pot and combine with the stock.
Simmer, uncovered, until soup is reduced to the desired consistency.
Season with salt and pepper to taste.
Makes 4 servings.


Sweet Corn Vegetable Soup

Ingredients

Sweet Corn - 1 tin
Vegetable Stock - 3cup
Corn Flour - 1tbs
Salt to taste
Ajinomoto - a pinch
1 Egg
Milk - 1/4cup

Method :

Put the sweet corn in a dish and add the vegetable stock into it.
Mix the corn flour with 1/4cup of water.
Keep the vegetable stock in the fire and when it begins to boil, add the corn flour. Boil for 10 minutes.
Add salt and milk into it.
Beat the egg and add it slowly to the boiling soup. Stir the soup continuously while adding the egg.
Remove it from the fire and add ajinomoto.

Note : Pepper powder can also be added if needed

thai soup..!!!

Ingredients..!!!
chicken..4to 5 peices
sugar=1 teaspoon
garlic=1te
salt=1/4te
chinese salt=1/4 te
black pepper=1/4 te
cornflour-1te
soya sauce=1te
whole redchilli=4
stock=8 cups
ginger=1tb
green chilli=4 to 5 chopped
coriander=2tb
white pepper=1 1/2te
oil=1/4 cup
chilli sauce=2tb
noodles=1/2 cup
vinegar=1/4 cup

METHOD:
merinate the chicken with garlic(1te),salt(1/4te),sugar(1/4te),chinese salt(1/4te),blackpepper(1/4te),corn flour(1te),soya sauce(1te)for 20 mins..
boil the noodles.
fry oil in the pen and add ginger,whole red chilli and fry it ..after frying add stock and boil it for few min after boiling add chicken..after that addwhite pepper,chinese salt,sugar and salt and cook it till boils.
after that add vinegar,chilli sauce,green chilli,coriander abd corn flour(dissolve in water) and cook for few min.
serve with noodles(in separate plate),chilli sauce and vinegar.

Chiken Corn SOup

Ingredients

1litre chicken stock
1/4 cup corn flour
1\2 cup cream of corn
1\2 cup minced chicken
1\4 cup soy sauce
1\4 cup vinegar
salt and pepper to taste
1 tsp. Ajinomoto (Mono sodium glutamate)
1 egg white, beaten

Method

Bring the stock to boil. Stirring constantly, add minced chicken and cream of corn. Cook for few minutes. Add salt, pepper, ajinomoto and vinegar and cook for few more minutes.
Dissolve corn flour in enough water to make thick paste. Stirring constantly, add corn flour paste into the soup. Cook for 3-5 minutes.This will thicken the soup.
Add egg white slowly, stirring all the time, until the egg white is cooked through.
Transfer to a serving bowl and serve with soy sauce, vinegar and hot sauce.

Tom’s Split Pea Soup

Ingredients:
-8 OZ Bacon, Fine Diced
-1/2 Bundle Celery, Small Dice
-2 Spanish Onions, Small Dice
-6 Cloves Garlic, Chopped
-1 Pound Bliss Potatoes, Small Dice
-1 1/2 Pounds Ham Hochs
-1 1/2 Gallon Chicken Stock
-1 1/2 Pounds Green Split Peas
-3 Bay Leaves
-Salt & Pepper to taste
Procedures:
1. Sautee Bacon until rendered.
2. Add Celery, Onions and Garlic, Sautee until transparent.
3. Add Ham Hoch’s,

Tomato Soup

Tomato soup is one of my favorites on a rainy day. I like to toast some bread and cut it into cubes and use them as croûtons. This recipe has a bit of a kick, so watch out!
3 (10 1/2 oz) cans beef consommé
3 (10 1/2 oz) cans water
1 quart tomato juice
1/4 teaspoon Tabasco sauce
1 1/2 teaspoons chili powder
3/4 teaspoon salt
Pou beef consomme, water, and the tomato juice into a 5 quart pot. Bring to a boil, then add the seasonings. Taste and adjust the seasoning if necessary. Serve.
Makes about 3 quarts of soup.

How To Make Panera Bread Broccoli Cheese Soup

Serves/Makes: 4
Ready In: 30-60 minutes
Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup flour
1/4 cup melted butter
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli
1 cup carrots, julienned
1/4 teaspoon nutmeg
salt & pepper, to taste
8 ounces grated sharp cheddar
Directions:
Saute onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for about 4 minutes. Be sure to stir frequently.
Slowly add the half-and-half, continue stirring.
Add the chicken stock whisking all the time.
Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20 minutes.
Add salt and pepper.
By now the soup should be thickened.
Pour in batches into blender and puree.
Return the puree to the pot and place over low heat, add the grated cheese; stir until well blended.
Stir in the nutmeg.
Serve.
Let me know how much you love this recipe

Chilli bean soup

Serves: 4
Calories/serving: 163
WWpoints per serving: 3
2.7G FAT
PREPARATION TIME: 10 MINUTES
COOKING TIME: 25 MINUTES
• 1 medium red onion, finely chopped
• 1 small red chilli, sliced
• 1 X225g can chickpeas, drained and rinsed
• 1 X225g can red kidney beans, drained and rinsed
• 1 large can chopped tomatoes
• 600ml (1 pint) vegetable stock
• 1 tablespoons tomato puree
• 2 teaspoons chopped fresh oregano
• salt and freshly ground black pepper
1. Preheat a non-stick wok or frying pan. Add the onion and chilli and dry-fry for 4-5 minutes.
Transfer to a saucepan and add the remaining ingredients.
2. Simmer gently for 20 minutes. Season to taste with salt and pepper before serving.