Soups

Chicken proso soup

How to make chicken proso soup

By / 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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Tomato carrot soup

How to make homemade Tomato carrot soup

By / 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 / 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

  1. 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.
  2. Add the tomatoes, oregano and salt. Stir. Add the vegetable stock, bay leaf and nutritional yeast if using. Stir until fully mixed.
  3. 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.
  4. 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.
  5. 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.
  6. 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 / 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 –

  1. 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.
  2. Tofu/Paneer 20 gm
  3. 1 medium cup Beans Sprouts
  4. Aromatic Herbs as desired
  5. 4 Garlic cloves minced and grated
  6. 2 Star anise
  7. 1 cinnamon stick
  8. 1/2 tsp peppercorns or crushed black pepper powder
  9. Salt as per taste
  10. Olive/Sesame seeds oil 1 tsp
  11. Chilli Sauce
  12. Grated Vegetables 1 cup (Bell peppers, Carrot, Cabbage, olives etc any Vegetable of your choice)
  13. Shredded Chicken 1 cup (optional)
  14. Noodles (optional)

METHOD –

  1. To make the this wonderful soup. Slowly boil the Vegetables in 800 ml water on a medium heat.
  2. Add star anise, cinnamon and Black peppercorns. As soon as the water begins to bubble add salt in it.
  3. Then allow the water to boil on medium to low flame.
  4. Add the Shredded Chicken to the pot and bring to the boil again.
  5. Now add Tofu/Paneer pieces and bring them to boil.
  6. Add the miso paste and stir in the miso paste until it is completely dissolved.
  7. Season with salt and ground black pepper.
  8. Add the Sprouted Beans and simmer for 4-5 minutes.
  9. 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 / Healthy Recipes, Soups, Weight Loss Recipes, Winter Recipes

CORN SPINACH SOUP

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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thukpa

How to make Thukpa at home?

By / Healthy Recipes, Soups

Thukpa is a spicy Tibetan noodle soup which is among the popular noodle soups in India.  Thukpa noodle soup can be prepared with veggies as well as meat. This is very easy to make and also perfect for your lunch or dinner option.

This recipe includes vegetables such as are green onion, tomatoes, cabbage, carrot and mushrooms which not only makes it tasty but nutritious also. You can also add other vegetables of your choice as per your availability at the time.

If you want to try something delicious and different, then you have come to the right place. You should try this recipe! I am sure you will definitely like it. We have included veg and non veg recipes for thukpa so you can try whatever you like.

So, let dig into the recipes!

Vegetable thukpa:

Preparation time: 20 minutes

Cooking time: 20 minutes

Total time: 40 minutes

Serving time: 2-3

Ingredients for vegetable thukpa:

  • Hakka noodles-1 packet
  • Sesame Oil/virgin olive oil-1 tbsp
  • Ginger paste-1/2 tbsp
  • Garlic cloves, chopped finely-3-4
  • Green Onion, chopped-1 cup
  • Tomato, chopped-1 cup
  • Cabbage, shredded-1 cup
  • Carrot, sliced-1 cup
  • Mushrooms, cut into 4 pieces-1/2 cup
  • Vegetable stock-3 cup
  • Sweet Chilli Sauce – 2 tbsps
  • Soy Sauce – 2 tsp
  • Cumin powder – 1 tsp
  • Garam Masala – 1 tsp
  • Salt, to taste
  • Coriander Leaves, for garnishing

Method of preparation for vegetable thukpa:

  • Firstly, boil 3-4 cups water in a deep pan and cook the noodles and once cooked, drain the water and set aside.
  • Meanwhile, chop all your vegetables and set them aside.
  • Further, heat the saucepan, add sesame/olive oil, ginger paste, garlic and saute well for a minute.
  • Next, add chopped green onions, tomato, cabbage, carrot, mushroom and saute well.
  • Now, add garam masala, sweet chili sauce, soy sauce and mix well.
  • Moreover, add vegetable broth and let it cook on medium flame for 5 minutes and then add cumin powder and salt and mix well.
  • Lastly, add hakka noodles and cook for another 3-4 minutes.
  • Finally, your thukpa is ready. Serve it with coriander leaves garnishing.

Chicken thukpa:

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Serving: 2

Ingredients for chicken thukpa:

  • Chicken legs-2
  • Hakka noodles-1 packet
  • Onion, chopped-1/2 cup
  • Carrot, thinly sliced-1/2 cup
  • Ginger paste-1/2 tbsp
  • Spring onions, chopped-1/2 cup
  • Garlic cloves-3-4
  • Salt, to taste
  • Soy sauce-1 tsp
  • Olive oil/sesame oil-2 tbps
  • Coriander leaves, for garnishing

Method of preparation for chicken thukpa:

  • Firstly, chop all the vegetables and also finely chop garlic cloves.
  • Secondly, heat the olive/sesame oil and shallow fry the chicken till it turns light brown.
  • Now, add ginger, paste, chopped garlic and chopped onion and saute well till golden brown.
  • Next, add sliced carrot, spring onions to the chicken. And sprinkle some salt, pepper and saute.
  • Further, add 2 cup of water and let it simmer for about 2-3 minutes. And, add soya sauce and stir the broth gently and let it simmer for 8-10 minutes.
  • Next, remove the chicken from the broth and shred it and keep it outside. Further, add hakka noodles in the broth and cook for 7-8 minutes.
  • Lastly, add the shredded chicken back in the broth and let it cook for 2-3 minutes.
  • Finally, garnish your chicken thukpa with some fresh coriander.

(Pro tip: You can pre-boil your noodles or can boil them with the broth)

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chickpea-soup

How to make quick chickpea soup?

By / Healthy Recipes, Soups

Soups are the perfect comfort food for fall and winter. This hearty chickpea Soup, made with goodness of chickpeas, tomatoes and also Indian spices is a perfect meal all in itself for you!

If you are a chickpea lover then you should give this other Chickpea Soup a chance. I am sure that you will love this and will crave more. Moreover, there is nothing like a big bowl of soup to warm you up. Right!

This soothing, comforting, and also nutritious chickpea soup will warm your heart and will definitely fill your tummy.  

Try more soups recipes. french onion soup, Roasted cauliflower soup, Broccoli soup

Furthermore, chickpeas is staple ingredient in Indian household. So, whenever you crave for this cup of delight you can have it without any problem. This is also a time-consuming recipe.

So, without any due, let dig into its recipe!

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Serving: 1

Ingredients for chickpea soup:

  • Chickpeas, boiled: 1/2 cup
  • Salt, to taste
  • Black pepper powder: 1/4 tsp
  • Water: 1.5 cup
  • Garlic, minced: 2
  • Lemon juice: 1 tbsp
  • Tomatoes, crushed: 1/2 cup

Tempering:

  • Ghee: 1 tbsp
  • Cumin: 1/2 tsp

Method of preparation:

  1. Firstly, pour ghee in a deep pan and add minced garlic and cumin seeds and saute for 30 seconds.
  2. Secondly, add the tomatoes and stir for a minute until it warms up and then add in the cooked chickpeas along with water and allow that to simmer for at least 10-15 minutes. Feel free to add extra water if you need.
  3. Next, add salt and black pepper in the soup and turn it off.
  4. Lastly, add lemon juice in it.
  5. Finally, serve the chickpea soup and enjoy this hot cup of delight with your loved ones!

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Garlic tomato soup

How to make garlic tomato soup?

By / Healthy Recipes, Soups, Winter Recipes

This roasted garlic tomato soup is packed with flavor and so rich and creamy! Incredibly simple to make, this soup is best paired with a buttery grilled cheese!

soup is made up of a combo of sweet onion, fresh cherry tomatoes and canned fire-roasted diced tomatoes. Roast the garlic as directed and mash it into the paste. Store it in an airtight container in the refrigerator until you are ready to use.

learn How to make french onion soup?

Prep Time:10 minutes

Cook Time:1 hour 25 minutes

Total Time:1 hour 35 minutes

What are the Ingredients need for Garlic Tomato soup.

  • Tomato 8 medium
  • Garlic 1 bulb
  • Olive oil 2 + for drizzling
  • Onion chopped 1 medium
  • Bay leaf 1
  • Salt to taste
  • Fresh thyme 2 sprigs
  • Tomato puree 1/2 cup
  • Fresh basil leaves 10-12 + to garnish
  • Crushed black peppercorns to taste
  • White bread slices 1
  • Basil oil to drizzle

How to prepare garlic tomato soup?

  1. First cut tomatoes into big pieces.  Then cut off a thin slice from the bottom of the garlic bulb.
  2. After that keep bowler tray pur drizzle some olive oil and sprinkle salt over it, place  tomatoes the bowl in a hot oven and roast till well browned.
  3.  Then Heat 2 tbsps olive oil in a non-stick pan, add  chopped onion,  chopped tomatoes, chopped  bay leaf and salt and mix it well and saute it .Till it properly cooked.
  4. Peel some of the garlic cloves and add to the pan, add the remaining bulb as it is.
  5.  Then add thyme and 1 cup water and let it cook.
  6. Add tomato puree and mix.
  7. Then  Add basil leaves, crushed peppercorns and mix. Cover and cook for 10 minutes or till the tomatoes become soft.
  8. When it Cool  down then grind it to a puree with a little water. Pour the strained stock and the puree into the pan. Adjust salt and bring it to a boil.
  9. Finally pour the soup into soup bowls and serve piping hot garnished with basil leaves or basil oil.

lean to make Easy to make Bajra vegetable soup

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sprouts soup

Easy Sprouts soup in 3 mins

By / Soups, Weight Loss Recipes, Winter Recipes

Sprouts soup is good for health. The goodness of the sprouted mung beans with spinach is mildly flavored to form a soup.

This Sprouted Mung beans and Spinach Soup Recipe combines the goodness of sprouted Mung Beans/green gram whole beans and Spinach. The nutty-sweet flavor of the mung beans balances the slightly bitter aftertaste of Spinach. Ginger, garlic, and cumin add flavor to the broth and the tomato adds a slightly tangy flavor.

learn Lentil Dal Soup (Easy Indian Recipe) for weight loss:

Sprouts are seeds germinated through a germination process in which you soak the seeds for several hours. Then expose them to the right combination of temperature and moisture while growing them for two to seven days to young plants.

Ingrediants :

(Serving – 4)

3/4-1 cup green moong dal

1 cup Spinach Leaves (Palak), (with stems) washed and chopped

2 Onion, chopped

1 Tomato, blanched, peeled, and finely chopped or mashed

1/2 teaspoon Ginger, grated

1-2 cloves Garlic, minced

1/2 teaspoon Cumin powder (Jeera)

1 pinch Red Chilli powder, or flakes

Salt and Pepper, to taste

2 teaspoon Oil, or ghee, or butter

2Lime Wedges

1/2 sprigs Coriander (Dhania) Leaves, or mint leaves to serve

Method for Sprouts soup:

First heat oil or ghee or butter in a saucepan.

Then add onion, garlic, and sauté for them for 1-2 minutes.

Now add ginger, chili powder, and cumin powder and mix all.

Add the mung beans to the above mixture.

So now add 2 – 2 1/2 cups of vegetable stock to it and cook covered for about 5-6 minutes.

Add the tomato and seasoning with salt.

Mix all well. Then add the spinach leaves and cook them for 2-3 minutes.

Serve it in a bowl & garnish with lime juice and coriander/mint leaves.

This dish is good as a starter.

Enjoy the soup!

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