Soups can be made at any occasion and they are really healthy. Stock - either vegetarian or non-vegetarian is used for its preparation. In this article I am providing three soup varieties.

Leeks soup

Ingredients:

Onion finely chopped - 1 cup
Leeks finely chopped - 2 cups
Butter - 1 big spoon
Milk - 1 cup
Pepper powder - 1/4 tsp
Salt - As needed
Water - 2 cups

Method of preparation:

Heat ghee in a pan. Add onion and leeks and saute it.
Add salt and water to it and boil it for 5 minutes.
When it cools, make it a fine paste.
Heat a pan and sift its water content into it.
Add milk and pepper powder to it and serve hot.

Celery rich soup with chicken

Ingredients:

Carrot - 3
Beans - 10
Cabbage leaves - 4
Onion - 1
Chicken cubes - 2
Spring onion - 1
Celery - 3
Pepper powder - 1/4 tsp
Soya sauce - 1/2 tsp
Vinegar - 1/4 tsp
Sugar - A pinch
Salt - As needed

Method of preparation:

Finely chop onion, carrot, beans and cabbage.
Take 5 cups of water and add the vegetables. Cook well till it reduces to 4 cups of vegetable stock.
Cut spring onion and celery into very small pieces.
Add chicken cubes to the vegetable stock and cook it in medium flame.
When it starts boiling add salt, vinegar, soya sauce, spring onion, celery and a pinch sugar.  
Stir the contents well and put the flame off. Serve it in bowls and sprinkle pepper powder on the top. Serve it hot.

Moringa leaves soup

Ingredients:

Moringa leaves without stem - 2 cups
Onion chopped - 1/2 cup
Carrot scrapped - 1/2 cup
Coconut scrapped - 1/2 cup
Cumin seeds - 1 tsp
Ginger finely chopped - 1 table spoon
Garlic - 5 cloves
Asafoetida powder - A pinch
Coriander leaves chopped - 1/2 cup
Salt - As needed
Pepper powder - 1 tsp
Coconut oil or ghee - 2 tsp

Method of preparation:

Cook carrot, coconut, onion, ginger, garlic and coriander leaves by adding 5 cups of water.  When cooked, sift its contents to get vegetable stock.
Take a pan and add ghee or coconut oil. When oil heats add cumin seeds and moringa leaves and saute it gently.
Take this muringa leaves and cooked vegetables in a mixer and make it a paste. Again sift its contents to get the stock only.
Mix both the stocks and boil it. Put the flame off.
Add salt, pepper and asafoetida powder and serve hot.

• Written by Sandhya Rani.
• In category Recipes.
• 12 years ago.

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