Healthy Indian Soup Varieties
Pea and lentil soup
- 1 bunch spring onions, trimmed and roughly chopped
- 1 medium potato, peeled and diced
- 1 garlic clove, crushed
- 850ml vegetable or chicken stock
- 900g young pea in the pod (to give about 250g/9oz shelled peas)
- 4 tbsp chopped fresh mint
- large pinch caster sugar
- large pinch of freshly ground black pepper
- 1 tbsp fresh lemon or lime juice
- 150ml buttermilk or soured cream
- Salt as needed
- Place the stock, onion, and potato in a large pan and bring to the boil. Simmer for 10 minutes, stirring occasionally.
- Add the peas to the pan along with the mint. Bring back to the boil, reduce the heat and simmer for a further 10 minutes, stirring occasionally.
- Leave the soup to cool slightly then stir with a stick blender until smooth. Season with salt, caster sugar, lemon juice and freshly ground black pepper and reheat. Stir in the buttermilk or sour cream.
- Serve hot
- Broccoli – 3 cups (chopped)
- Potato – 1 (chopped)
- Onion – (roughly chopped)
- Capsicum (Bell Pepper) – ½ (chopped)
- Garlic – 3-4 cloves
- Cilantro – 1 sprig
- Olive Oil – 1 tbsp
- All Purpose Flour – 1 tbsp
- Salt – to taste
- Pepper Powder – 1 tsp
- Cumin Powder – ½ tsp
- Fresh Cream – 2-3 tbsp
- Water/Chicken stock/Vegetable stock – 3 cups
- Heat the olive oil in a pot and add the onions, garlic, capsicum, potato, cilantro, and broccoli.
- Saute for a couple of minutes and add the flour. Fry for another minute.
- Add 1 cup of water or stock and cook for about 10 minutes.
- Switch off and cool it a bit. Blend it in a blender or mixie.
- Return the pureed soup back to the soup pot. Add the remaining stock or water and heat it.
- Add salt, pepper powder, cumin powder. Adjust consistency and seasonings according to your taste.
- Finally, add the cream and switch off. Broccoli soup is ready to be served
- Heat a large cooking pan over medium-low heat. Pour in the olive oil, and let it heat up. Add the oats; cook and stir until toasted.
- In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining 2 cups of water, and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Enjoy hot or warm.
- If you want it to be purely vegetarian you can skip the chicken bouillon instead add meal maker
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