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Healthy Soups
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If you are
looking for a nutritious way to whip up soups with cutting
calories but not compromising on flavors, Healthy juice central is
right place for you. Try some of our multi-nutrient soup recipes.Here's to a healthy cooking for you and your dear ones!!!
This is an easy to make soup, rich in vitamin A, Vitamin C and is very healthy. Add some whole wheat pasta to your soup this is a meal in itself.
Ingredients:
- 1 onion peeled and chopped
Method:
Boil 3 cups of water, slice the vegetables, toss them with a little olive oil and add them to the boiling water. add 4 peppercorns. Let it simmer for 5 min till vegetables are just cooked. Add 1 tsp of balsamic vinegar and salt. Simmer for a minuute. Serve hot garnished with chopped dill leaves, parseley and cottage cheese.
This spinach soup is a balanced meal in itself. It is especially rich in iron, folate and beta carotene.
Ingredients:
- 1onion, chopped
- 1 clove garlic, peeled and crushed
- 4 stalks celery, chopped
- 1 tsp ground cumin
- 10 oz packages frozen leaf spinach or 4 cups fresh spinach leaves
- 4 cups vegetable broth
- 1 tsp thyme leaves
- 1 tsp parsley
- 2 cups diced tomatoes
- 1 cup cooked baby corn
Method:
Bring vegetable broth
to a boil, add the spinach leaves,
tomatoes, chopped celery, garlic and cumin powder. Cook covered for 15
minutes.
Blend in a food processor until smooth.
Return entire soup mixture to
pan, and reheat. Soup will be
a rich green color. Just before serving, add 1¾ cups diced
tomato and cooked
baby corn and heat. Season to taste with salt and pepper, Garnish with
parsley
leaves and serve.
You can substitute the vegetable broth for chicken or beef broth.
The benefits of this vitamin and fibre rich soup are many including being a good energy food and extreenly beneficial to the stomach and digestive system.
Ingredients:
- 4 cups carrots
- 1 onion
- 2 cloves garlic
- 5 tsp coriander leaves
- 1 tbsp butter (optional)
- 2 bay leaves
- 1 tsp peppercorn
- 2 cups vegetable stock
- salt and pepper
Method:
Chop carrots, onion, coriander and garlic. Heat butter in a pan (optional), add peppercorns, onions, garlic and stir for a minute. Add carrots coriander and water. Bring to a boil, when carrots are cooked puree the mixture in a blender or food processor. Warm the mixture and add more vegetable stock if needed to adjuct the consistency. Add salt and pepper. Garnich with fresh coriander leaves. Serve hot.
This is a soup which is very
delectable.
However it is has a high calorie content and it is recommended that it
be made without the coconut if you are on a low calorie diet.
Ingredients:
4 medium sized Tomatoes
1 small green chilly
4 pepper corns
3 to 4 cloves garlic
2 tbsp. Coconut
Curry leaves 4 to 5 leaves
1/2 tsp. mustard seeds
1/2 tsp. Cumin seeds
A pinch
asafoetida,
1 tsp Butter or Ghee
Method:
Make a paste of coconut, garlic and cumin seeds in the food processor. Simmer tomatoes in a pan with 3 cups of water for 15 minutes. Puree the tomatoes. Heat ghee (Indian clarified butter) or a little butter in a pan, add mustard seeds, a pinch of asafetida and curry leaves. This is the tempering for the soup. Bring the soup to a boil, add sugar. Add coconut paste and the slit green chilli. Let it simmer for 10 minutes. Serve hot garnished with coriander.This is a delicious soup rich in protein and very healthy. You may add your favorite vegetables to this soup. The turmeric powder adds to the therapeutic properties of the soup.
Ingredients:
- 1 cup red lentils
- 2 tablespoons ginger root,
- 1 teaspoon turmeric powder
- minced1 teaspoon mustard seed
- 2 tablespoons chopped fresh cilantro
- 4 tomatoes, chopped
- 3 onions, chopped
- 3 jalapeno peppers, seeded and minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander seed
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup water
- salt to taste
Method:
Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.), Alternatively you acn boil lentils in a pan for 25 minutes or until soft. In a pan heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, turmeric powder and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked. Add cooked lentils and a liitle water to get the desired consistency, stirring well. Add salt to taste. Garnish with cilantro and serve.
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