Soups Archives

How To Prepare Drumstick Soup

The drumstick soup recipe is full of essential nutrients, and low-calorie and carbohydrate drumsticks help regulate blood sugar levels, control hypertension, and boost vitality. Butter added to the soup provides the needed energy, and milk helps to strengthen the bones. Drumstick is probably one such vegetable that is loaded with vitamins and is also very healthy. Drumsticks, also known as moringa, are indeed an excellent addition to any diet. The most popular way to consume drumsticks is with meals, but there are plenty of other ways you can incorporate them into your diet and reap their benefits. Drumsticks are highly nutritious, not only for their protein content; they are also packed with beta-carotene, vitamin C, calcium, potassium, and iron. Make sure to chew the leaves well to assimilate the maximum amount of nutrients. Now let’s get to the drumstick soup recipe.

Drumstick Soup Benefits

1. Protecting and nourishing skin and hair

2. Treating edema

3. Preventing and treating cancer

4. Treating stomach complaints

5. Fighting against bacterial diseases

6. Protecting the liver

7. Making bones healthier

8. Treating asthma

9. Protecting against kidney disorders

10. Treating diabetes

11. Improving eye health

Ingredients –

4 – 5 Fresh drumsticks
1 Small size onion, chopped
5 – 6 Garlic cloves
1 Bay leaf
1 Teaspoon black peppercorns
1/4 Cup coriander stalks
1 1/4 Teaspoon rock salt
3 Cup water

Recipe For Drumstick Soup –

To prepare the drumstick soup, wash it gently and lightly Peel the drumsticks. Therefor place them on a chalkboard and cut them to approximately 2 inches.
Now take some onions, cloves of garlic, and coriander stalks, wash them, and peel and chop them into pieces.
Put all the ingredients in a pressure cooker: drumsticks, onions, garlic, bay leaf, coriander stalks, peppercorns, and salt. After that, at last, add water to the pressure cooker and close the lid by allowing for 1-2 whistles.
Add water to the pressure cooker and close the lid
Allow the steam to escape before opening the lid. Otherwise, it will spill out if you try to open it immediately, so you need to take precautions.
Once the mixture cools, lightly transfer it to a mixer or blender and blend until it has a smooth texture.
Place the strainer over a bowl and pass the blender mixture through it using a round spoon so you can get a smooth maximum yield.
9. Transfer in a serving bowl, Serve hot, garnished with the remaining seeds of drumsticks, chopped coriander and sprinkle crushed black peppercorns.
Serve hot, garnished with the remaining seeds of drumsticks, chopped coriander and sprinkle crushed black peppercorns.

Macros –

Calories: 50 kcal
Protein: 3.4 grams
Carbohydrates: 11 grams
Fat: 0.4 grams

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Foxtail millet mix veg soup

By Sneha Chopra / Health Tips, Healthy Recipes, Soups, Weight loss for Diabetes - Recipes, Weight Loss Recipes, Winter Recipes

Healthy recipe / M. Jhansi

Millet soup is truly comforting and the soup is fresh, creamy and rich that is perfect for enjoying before lunch or for a hearty dinner. Foxtail millet is a good source of protein, fiber, vitamins and minerals, including magnesium, phosphorus and zinc. It is also gluten free, making it a great choice for people with celiac disease or gluten intolerance.

Health benefits of foxtail millet

Foxtail millet has a number of health benefits, incluing

Reduce the risk of heart disease

Foxtail millet is high in fiber, which can help to lower cholesterol levels an reduce the risk of heart disease.

Controls blood sugar levels :

Foxtail millet is a goo source of magnesium , which can help to regulate blood sugar level. this is especially beneficial for people with diabetes or prediabetes.

Promotes weight loss :

Foxtail millet is a low calorie foo that is high in fiber. this can help you to feel full an satisfied, which can lead to weight loss.

Improves digestion :

Foxtail millet is a goo source of fiber, which can help to improve digestion and prevent constipation.

Boost the immune system :

Foxtail millet is a goo source of antioxidants , which help to boost the immune system an fight off disease.

Ingredients

5 tsp of foxtail millet

½ mix veg [ cauliflower, carrot, beetroot and green peas]

2 medium sized onion

1 tsp minced garlic

2 tsp veg oil

To taste salt

As needed water

1 tsp mixed herbs

1 tsp chili flakes

½ black pepper power

Instruction

Wash the millet 2 to 3 times and soak in water for 10 minutes

In the meantime, chop the veggies and keep them aside.

Heat a pan with oil and then put the minced garlic in it.

Cook it till the raw smell has gone and the garlic becomes golden brown in color and the chopped onion in it and cook it. Till they became translucent.
Then add the veggies in it and cook them for 2 to 3 minutes.
Then add the millet along with water and salt in it and cover the lid.
Cook it for 10 minutes on medium flame.
Then mash them and add remaining water, chili flakes and mixed herbs in it.
When they start boiling then add the milk and black pepper powder and mix it well
Again cook it for just 30 sec to 1 minute and switch off the flame.
Now your foxtail millet veggies soup is ready to serve.

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How to make Ragi vegetable soup at home

By Vanshree Ghanekar / Breakfast Recipes, Health Tips, Healthy Recipes, Soups

The Ragi vegetable soup is easy, healthy, and delicious. Ragi vegetable soup is super quick to make. It just takes 20 minutes from start to finish to make a large pot of flavorful and hearty soup. The vegetable soup can be made with any vegetables of your choice. The taste and flavor of the soup depend on the vegetables and spices used, so make the right choices.

Ragi is a nutritious whole grain rich in fibre, calcium and iron. Its gluten-free nature and low glycemic index make it suitable for regular consumption, promoting digestive health and overall well-being.

The Ragi vegetable soup can be made almost every day in the winter, and it is so damn healthy and comforting! It is a bit mild taste-wise, so you can always add more pepper or chili flakes for that kick.
Also, you can add croutons too! So go give this one a try and thank me later.

INGREDIENTS FOR RAGI VEGETABLE SOUP

Chopped Onion – 1
Carrot – 1/2
5-10 French Beans
Some Broccoli
Beetroot – 1/2
Garlic Clove 2-3
Ginger -1/2 Inch
Ragi flour -2 tbsp
Salt as per taste
Olive Oil -1 Teaspoon
Water 2- 2½ – Cups
1/4 – Teaspoon black pepper powder
Lemon – half
fresh corianer leaves

METHOD FOR RAGI VEGETABLE SOUP

Wash and peel carrots & beetroot, finely chop and keep it aside
Take ginger and garlic clove , crushed it in mortar & pestle.
Take green bean, onion and broccoli cut them into fine pieces.
Take a cooking pan , add oil and ginger garlic paste , now Add all the veggies and saute them.
Now add 2 and 2½ glass of water in pan and salt according to taste.
Let it boil for 10 minutes , now add 2 tbsp of ragi flour( dissolved in half cup of water).
After completing the cooking time , garnish it with fresh coriander and squeeze of lemon.
Healthy Ragi vegetable soup is ready to serve.

MACROS (1 BOWL SOUP)

Protein : 3.8g

Fat : 5.6g

Carbohydrate : 21.6g

Calories : 154kcal

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HOW TO PREPARE VEGETABLE SOUP

By Raj Kumari / Health Tips, Healthy Recipes, Soups, Weight Loss Recipes, Winter Recipes

The vegetable soup is easy, healthy, and delicious. Indian vegetable soup is super quick to make. It just takes 20 minutes from start to finish to make a large pot of flavorful and hearty soup. The vegetable soup can be made with any vegetables of your choice. The taste and flavor of the soup depend on the vegetables and spices used, so make the right choices.

The vegetable soup is made almost every day in the winter, and it is so damn healthy and comforting! It is a bit mild taste-wise, so you can always add more pepper or chili flakes for that kick.
Also, you can add croutons too! So go give this one a try and thank me later.

INGREDIENTS FOR VEGETABLE SOUP

Chopped Onion – 1
Carrot – 1/2
Lots of French Bean
Some Broccoli
Beetroot – 1/2
Garlic Clove 2-3
Ginger -1/2 Inch
Lots of Drumstick
Salt as per taste
Ghee 1 Teaspoon
Water 2- 2½ – Cups
1/4 – Teaspoon black pepper powder

METHOD FOR VEGETABLE SOUP

Wash and peel carrots, drumsticks, and beetroot, and cut into equal pieces.
Take ginger and garlic clove.
Take green bean, onion and broccoli cut them into medium size pieces.
Add all the ingredient in to the cooker.
Now add 2 and 2½ glass of water in a pressure cooker and ½ tsp salt and ghee.
Pressure cook it until 2 whistles.
After completing the cooking time let it cool completely.
Collect and grind cooked vegetables with the help of a hand blender. Don’t blend it too much. Just slightly is good.
Strain the mixture using a strainer. Separate the pulp nicely. Add little water and separate the pulp as much as possible.
After straining the pulp and adding tadka to the vegetable soup, heat some oil in the kadhai and sprinkle garlic cloves.
Transfer the drumsticks stock to a pan and bring this stock to a boil.
Healthy vegetable soup is ready to serve.

MACROS (1 BOWL SOUP)

Protein : 3.8g

Fat : 3.6g

Carbohydrate : 16.6g

Calories : 111kcal

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Ragi vegetable soup – a perfect weight loss meal for winters

By Sneha Chopra / Healthy Recipes, Soups, Winter Recipes

Introduction

Ragi vegetable soup is one fo the healthiest choices of recipes that you would cherish over an evening meal or a pre-dinner meal. For winter it is one of the choicest meals one can enjoy.
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Ingredients:

How to make chicken proso soup

By kausain / Breakfast Recipes, Celiac Disease, Potassium Rich Recipes, Protein Rich Recipes, Soups

Chicken proso Soup isn’t just food, it’s a gastronomic masterpiece. It’s a testament to the art of mindful cooking, where flavors, textures, and nutrition converge in a blissful union. Whether you’re seeking solace on a chilly evening or a soul-warming dish that tantalizes your taste buds, our Chicken proso Soup is your invitation to embark on a memorable journey of culinary pleasure and well-being.

Chicken Proso Soup is rich in protein due to the inclusion of chicken mince. Protein is essential for the repair and growth of tissues, muscle maintenance, and overall body function.Proso Millet, a key ingredient in this soup, provides a good amount of dietary fiber. Fiber aids in digestion, promotes a feeling of fullness, and helps regulate blood sugar levels.

The soup contains various vitamins, including vitamin A from tomatoes, which is vital for eye health and immune function. It also provides vitamin C from vegetables, known for its immune-boosting properties.ngredients like broccoli contribute essential minerals such as potassium, which helps regulate blood pressure, and selenium, which has antioxidant properties.

The combination of protein and fiber in the soup can aid in weight management by promoting satiety and reducing the likelihood of overeating.

You can also try: https://fitpiq.com/bajra-vegetable-soup/,

Ingredients to make soup

1 cup Prossow (Proso Millet)
1 cup water
1 tablespoon olive oil
1 tablespoon minced garlic
2 tablespoons leeks, finely chopped
2-3 baby corns, sliced
1/4 cup button mushrooms, sliced
1/4 cup broccoli florets
150 grams chicken mince
Salt to taste
Crushed black peppercorn, to taste
1/4 tomato, diced
1/4 cup tomato puree
3-4 cups water (adjust for desired consistency)
2 tablespoons spring onions, chopped (for garnish)

Method to prepare porso chicken soup

Soak the Prossow: Begin by placing 1 cup of Prossow in 1 cup of water. Allow it to soak for 2-3 hours until the millet softens. Afterward, drain any excess water.

Prepare the Soup Base: Heat a large pan or pot over medium heat, and add 1 tablespoon of olive oil. Next, sauté 1 tablespoon of minced garlic for about 1 minute until it becomes fragrant. Following this, stir in the finely chopped leeks and cook for an additional 1-2 minutes until they start to soften.

Add Vegetables: Introduce the sliced baby corns, button mushrooms, and broccoli florets to the pan. Cook for 2-3 minutes, occasionally stirring, until the vegetables begin to soften.

Cook the Chicken: Incorporate 150 grams of chicken mince into the pan. Season it with salt and crushed black peppercorn to your taste. Cook the chicken for 2-3 minutes until it’s browned and no longer pink.

Tomato and Prossow: Add 1/4 diced tomato and 1/4 cup of tomato puree to the pan. Stir well to combine them with the chicken and vegetables. Now, add the soaked Prossow to the mixture.

Add Water and Simmer: Pour in 3-4 cups of water (adjust for your desired consistency). Allow the soup to come to a simmer. Cover the pan and let it cook for 8-10 minutes until the Prossow is tender and the flavors have melded together.

Garnish and Serve: Just before serving, garnish the Prossow Soup with 2 tablespoons of chopped spring onions.

Now, you can enjoy your homemade Prossow Soup, a delicious and nutritious dish with a unique twist using Proso Millet!

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How to make homemade Tomato carrot soup

By Meghana Anand / Soups

Tomato Carrot Soup recipe that looks creamy, delicious, gluten-free, and healthy & colorful. Tomato carrot soup is prepared with roasted tomatoes, carrots, and onions. This homemade soup recipe is the ultimate comfort food!. It’s loaded with flavors from roasted tomatoes, carrots, and onions. It has a smooth, creamy texture and is ready in 30 minutes or less.

Tomato carrot soup comes out perfectly every single time and tastes even better the next day. The roasted carrots also develop extra sweetness in the soup.

Ingredients

4 Large Tomatoes Quartered

2 Large Carrots Peeled & pieces cut

1 Onion Quartered

Two tbsp oil

1 tbsp Coriander leaves

Fresh basil or Fresh parsley – 1 tbsp each (optional)

Salt to taste

Ground Black Pepper – to taste

2 ½ Cups Warm water Or vegetable Stock

Serving 4 people

Method

Firstly, preheat the oven to 425 degrees.

Next, on a sheet pan assemble the ingredients. Drizzle the oil over the vegetables, then add salt and pepper.

Then, roast for 25 minutes in the oven.

Further, place the vegetables in a blender along with the juice and add 2 ½ cups water and fresh herbs to it.

Well, blend the ingredients till it turns into a smooth paste.

Now, pour the blended soup into a saucepan and add spices to it.

Let it simmer for a few minutes. Stir it.

Garnish it with coriander leaves.

Finally, serve warm and enjoy!

It can be served in Predinner or at dinner as well.

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How to make Carrot and Tomato soup Low FODMAP friendly

By Mehar Jamil / Healthy Recipes, Soups

Carrot and Tomato soup is proof that comfort can be both healthy and delicious. It’s also proof that you don’t always need to work so hard to get the most delicious flavors because sometimes all you need is some decent produce and maybe a little salt and pepper to spruce things up. Here in this article we are sharing a low FODMAP recipe of soup with you. Lets jump onto it.

Question which is generally asked by people – Can I Use Water Instead Of Stock?

Yes. However you should keep in mind that stock adds flavor. Using water instead of stock means you’ll probably need to add more seasoning to make up for it. Salt and pepper are your friends! If you feel like your soup is still missing something then add a splash of (gluten free) soy sauce. O r more easier way is to use Knor’s Vegetable Stock Cubes.

Ingredients

2 tablespoons (30 ml) olive oil
2 teaspoons (3 g)ginger
500 gm carrots, peeled and chopped into 1 inch slices
650 gm tomatoes
1 teaspoon oregano
1 teaspoon salt
500ml vegetable stock
1 bay leaf

Method

In a large cooking pot, add the olive oil on a medium heat. When the oil is hot, add the ginger and carrot. Sautee a minute.
Add the tomatoes, oregano and salt. Stir. Add the vegetable stock, bay leaf and nutritional yeast if using. Stir until fully mixed.
Bring to a boil – cook for about 5 minutes, then reduce heat down to simmer. Cover and let simmer for another 20-25 minutes or until carrots are fork tender.
Remove the pot from the heat and fish out the bay leaf. Use an immersion blender to process until smooth. Season with salt and pepper to taste.
If you don’t own an immersion blender you can can blend up the soup in batches using a blender. Just make sure to be careful when removing the blender lid and open away from your body.
Serve and enjoy!

ENJOY this easy peasy recipe made in just 15-20 mins. You can also try our other Low FODMAP recipes like Potato turnip button, Neer Dosa, Dates Oats Bites etc

Hope you will like our recipe…

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How to make Miso Soup with Vegetable and Bean Sprouts

By Mehar Jamil / Healthy Recipes, Soups, Winter Recipes

Miso soup with Vegetable and bean sprout is a game changer in your diet plan! It’s still simple to make but is more complex in flavors.I love making this soup when I want something more interesting than just plain miso soup. Plus it’s a great way to use up that bag of bean sprouts that you forgot about in your fridge!

Be sure to pair this soup with some protein and carbs for a well rounded meal. My favorite pairings are Tofu, Chicken, Boiled eggs, Paneer.

What miso should I use?

People almost exclusively use red miso for certain dishes (I prefer the stronger salty flavor over sweeter white miso). My favorite miso is red or yellow miso without no dashi. However, you can also use awase miso (which is a combination of white and red) for a nice balance between sweet and salty. White miso is better for sauces since it’s a little sweet.

Type of dish – Soup

Cuisine – Japaneese

Dietary Consideration – Vegan/Non Veg (optional)

Season/Occasion – Winter

Serves – 3

Preparation time – 30 mins

INGREDIENTS –

Miso paste 2 tbsp (can use any white/Red/Yellow) – To make this recipe more easier try to opt for readymade paste available at stores.
Tofu/Paneer 20 gm
1 medium cup Beans Sprouts
Aromatic Herbs as desired
4 Garlic cloves minced and grated
2 Star anise
1 cinnamon stick
1/2 tsp peppercorns or crushed black pepper powder
Salt as per taste
Olive/Sesame seeds oil 1 tsp
Chilli Sauce
Grated Vegetables 1 cup (Bell peppers, Carrot, Cabbage, olives etc any Vegetable of your choice)
Shredded Chicken 1 cup (optional)
Noodles (optional)

METHOD –

To make the this wonderful soup. Slowly boil the Vegetables in 800 ml water on a medium heat.
Add star anise, cinnamon and Black peppercorns. As soon as the water begins to bubble add salt in it.
Then allow the water to boil on medium to low flame.
Add the Shredded Chicken to the pot and bring to the boil again.
Now add Tofu/Paneer pieces and bring them to boil.
Add the miso paste and stir in the miso paste until it is completely dissolved.
Season with salt and ground black pepper.
Add the Sprouted Beans and simmer for 4-5 minutes.
Add toasted garlic in olive or sesame oil to it and Season again.

Serve the soup in bowls and add the Noodles (optional) and the herbs. If desired serve with a dollop of chilli sauce.

You can also serve this Versatile soup with boiled eggs.

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Hope you like this recipe.

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Healthy Corn Spinach Soup

By Mehar Jamil / Healthy Recipes, Soups, Weight Loss Recipes, Winter Recipes

Yummy and healthy soup

Corn spinach soup is so light and healthy for all age group people. I made this yummy soup in about 20 minutes. Sweet corn kernels and spinach are the main ingredients, with onions and mild spices rounding out the recipe. My family enjoys sipping this colorful and yummy chowder. It certainly warms them up on a cold winter evening!

Not only is this soup delicious, but it is also nutritious, too, as corn and spinach are known to have many nutrients.

Introduction for corn spinach soup –

Treasure house of vitamins and minerals, spinach must be included in the week’s menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Ingredients for corn spinach soup –

Spinach blanched and chopped 1/2 cup
Corn kernels boiled 3/4 cup
Oil 2 teaspoons
Garlic finely chopped 1 tablespoon
Vegetable stock 3 cups
Salt to taste
White pepper powder to taste
Cornflour slurry 2-3 tablespoons

Method

Step 1

Heat oil in a non-stick pan. Add garlic and sauté well.

Step 2

Add corn kernels and mix well. Add stock, stir to mix and bring to a boil.

Step 3

Add salt, pepper powder and cornflour slurry, mix well and cook for 3-4 minutes. Add spinach, mix and let the mixture come to a boil.

Step 4

Serve piping hot. You can also squeeze few drops of lemon on it.

You can also try our other various soups like french onion soup , roasted cauliflower soup

Also learn how to make Broccoli soup at home!

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