Pumpkin Soup / Yellow Pumpkin Soup / Pumpkin with Coconut Milk- Healthy Soup Recipes

Pumpkin Soup

Ingredients
Yellow Pumpkin cubes - 3 cups
( seeds and skin removed)
Onion - 1/2 cup cubed
Garlic chopped - 3
Salt and Pepper to taste
Thick coconut milk - 1/4 cup
Stock/Broth/Water as needed
Olive oil - 1 tsp
Curry powder - 3/4 tsp
Garnish
Olive oil - 1 tsp
Chilly flakes - 1/2 tsp
Chopped garlic - 2
( heat oil in a pan and fry garlic and chilly flakes till light brown,keep it aside)

Method
Heat oil in a pressure cooker add garlic,pumpkin and onion fry for a minute.
Add salt,pepper powder,curry powder and mix it well.Pour broth or water and pressure cook till soft.
Open the pressure cooker lid and let the cooked mixture cool completely.
Put it into a blender add the coconut milk and blend to a smooth liquid.
Transfer the blended soup into a pan and some water or stock and in medium high flame keep stirring and bring it to a boil and switch off immediately.
Once coconut milk is added do not boil too much as they may curdle.
Pour the garnish into the soup,mix and serve hot.


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Lauki Soup Recipe / Bottle Gourd Soup / Dudhi Soup Recipe / Sorakkai Soup - Indian Soup Recipes

Lauki Soup

Ingredients
Bottle gourd / Lauki /Sorakkai- 1 small chopped
Yellow moongh dal -1 tbsp heaped
Salt to taste
Jeera /Cumin seeds- 1/2 tsp
Whole pepper - 1 tsp
Bay leaf - 1
Cinnamon - a small piece
Chopped onion - a handful
Chopped garlic - 3
Chopped coriander leaves - 3 tsp
Oil - few drops
Turmeric powder - 1/8 tsp
Method
Heat oil in a pressure cooker add all above ingredients and saute for couple minutes.
Pour water as needed,I used 4 cups of water,pressure cook till the vegetables are soft.
Using a masher mash the cooked ingredients and strain out the pulp using a sieve or blend it well with a a hand blender and filter.
Adjust seasoning and serve them hot.

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Omavalli Rasam / Karpooravalli Leaves Rasam / Ajwain Leaf Rasam - Indian Soup

Karpooravalli Rasam

Ingredients for tempering
Oil - 1 tsp
Mustard - 1/4 tsp
Red chillies - 1
Methi - 5 seeds
Hing - 1/8 tsp
Other ingredients
Tomato chopped - 1 large
Garlic crushed - 2
Diluted tamarind juice - 1/2 cup
Water as needed
Rasam powder - 1 tsp
Turmeric powder - 1/4 tsp
Chopped omavalli leaves - 15
Curry and coriander leaves for garnish
Method
Heat oil in a pan and temper it with above ingredients.
Add chopped tomato garlic and half of chopped karpooravalli leaves,saute till tomatoes are soft.
Now add the rasam powder,hing,salt,turmeric powder and tamarind juice,add water as needed.
Bring this rasam to a boil and switch off the stove.
Garnish with remaining karpooravalli leaves,curry & coriander leaves.
Note:
a) If you don't have rasam powder ready in your pantry just add crushed pepper & jeera.
b) Instead of chopping the leaves you can grind and add the paste to rasam.
c) This rasam is best remedy for cold and cough.

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Egg Drop Soup Recipe / How To Make Egg Drop Soup / Chinese Egg Drop Soup - Soup Recipes

Egg Drop Soup

Ingredients
Vegetable Broth or Chicken Broth - 4 cups
Corn starch - 1 tbsp
( Dilute it with little water this is used for thickening the soup,its totally optional)
Eggs beaten - 2
Salt & pepper to taste
Grated ginger - 1 tsp
Chopped spring onion - a handful
Soy sauce - 1 tsp

Egg Drop Soup

Method
Pour the broth in a sauce pan add the seasoning,few chopped spring onions,soy sauce and ginger.
Bring this to a boil now slowly pour the whisked eggs into the boiling broth and keep stirring using a fork or spoon and cook for a minute
If you want a thick soup then add the diluted corn starch and quickly mix it.
Switch off the stove garnish with spring onions and serve hot.


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Pineapple Rasam Recipe / Festive Pineapple Rasam / South Indian Pineapple Rasam / Rasam Varieties

Pineapple Rasam

Ingredients
Thur/Toor dal - 1/4 cup
( Cook and mash it well,dilute by adding some water,Keep it aside)
Chopped tomato -1
Chopped fresh pineapple - 1 cup
( Save 1/2 cup chopped pineapple and grind 1/2 cup into a smooth paste)
Salt to taste
Crushed pepper and jeera powder - 1 tsp together
Chopped curry and coriander leaves - few
Jaggery - 1/4 tsp
Hing - 1/8 tsp
Tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Curry leaves few
Crushed garlic 1
Method
Take a boil add all the above mentioned ingredients and  needed water except the pineapple juice/paste.
In low flame boil till pineapples are cooked.Switch off the stove and mix the pineapple paste and jaggery,adjust salt at this time.
Heat ghee in a pan and temper it ,pour this tempering into the hot rasam.
Mix and serve it with hot rice.

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Drumstick Soup Recipe / Murungakkai Soup Recipe / Moringa Soup Recipe - Healthy Soup Recipe

Drumstick Soup

Ingredients to be pressure cooked till soft
Yellow moongh dal - 1/8 cup
Drumsticks - 6
( cut into 2" pieces)
Chopped onion - 1 tbsp
Chopped garlic - 2
Bay leaf - 1
Whole black pepper - 1 tsp
Cumin seeds - 1/2 tsp
Coriander seeds - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Butter - 1 tsp
Water as needed
Method
Melt butter in a pressure cooker saute onion ,garlic for a minute.
Now add all above mentioned ingredients and water pressure cook till soft.
Once the mixture
is cooled remove the drumsticks and using a spoon scoop out the flesh.
Blend the remove ingredients to a smooth paste along with the drumstick flesh,strain out the mixture.
Pour this in a pan add water as needed to dilute adjust salt and pepper and just give a boil.
Switch off the stove and serve them hot or warm.

Check our HERE for Drumstick Leaf Soup/Moringa Leaf Soup/Murungai Keerai Soup

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Dosakaya Soup / Yellow Cucumber Soup - Easy Soup Recipe

Dosakaya Soup

Ingredients
Oil - 1 tsp
Barley - 1 tsp
Coriander / Dhania seeds - 1/2 tsp
Whole pepper - 1 tsp
Cumin/jeera - 1/2tsp
Cinnamon stick a very small piece
Yellow moongh dal - 1 tbsp
Chopped spring onions - 1 small bunch
Chopped garlic - 2
Chopped dosakaya - 5 small round size ( small orange size see picture)
Salt to taste
Turmeric powder - a generous pinch
Water as needed
Method
Take a pressure cooker heat oil and saute all above ingredients for a minute.
Pour enough water and pressure cook.
Once the mixture is cool filter the water and blend the ingredients.
Using a sieve remove the puree into the water.
Give this soup a boil add seasoning if needed.
Garnish with chopped coriander leaves and serve them hot.

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Lemon Rasam Recipe / Elumichai Rasam Recipe / South Indian Lemon Soup

Lemon Rasam

Ingredients for tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Hing - 1/8 tsp
Curry leaves few
Red chillies -1
Other ingredients
Cooked toor dal - 1/4 cup
Water as needed
Salt to taste
Turmeric powder - 1/8 tsp
Chopped tomato - 1
Slit green chillies -2
Crushed ginger - 1/4 tsp
Chopped coriander and curry leaves - little
Pepper and Jeera crushed - together 1 & 1/2 tsp
Lemon - 1 small
Method
Take a bowl add the cooked dal water as needed,tomato,green chillies,ginger,salt & turmeric powder.
Boil this for 2 minutes reduce flame add the crushed pepper,jeera,curry and coriander leaves.
Heat a pan and temper it with above ingredients.
Pour this hot tempering into the boiling rasam and switch off the stove.
Lastly squeeze the lemon juice mix and serve it with plain rice or serve as a soup.
Note:
a) You can add rasam powder too.
b) Once lemon juice is added do not reheat or boil.

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Udupi Style Rasam Recipe / Saaru Recipe / Udupi Style Tomato Rasam Recipe / Tomato Saaru Recipe / Udupi Saaru Recipe

Udupi Rasam

Ingredients for the rasam powder
Red chillies -5
Urad Dal - 1tsp
Coriander seeds - 3 tsp
Cumin seeds - 1 tsp
Methi / Fenugreek seeds - 1/2 tsp
Mustard - 1/2 tsp
Curry leaves - 5
Dessicated coconut - 1 tbsp
Hing - 1/8 tsp
Oil - a drop

Udupi Rasam

Method
Heat oil in a pan add all above mentioned ingredients except coconut & hing.
In medium low flame roast till light brown & nice aroma comes out.
Do not over fry & burn them.
Switch off the flame & add the hind & coconut,give a nice mix.
Cool this mixture & dry grind to a fine powder.
Tempering ingredients
Oil - 1 tsp
Red chillies - 2
Urad dal - 1/4 tsp
Curry leaves - few
Other ingredients
Toor dal - 1/4 cup
Turmeric powder - 1/4 tsp
Salt to taste
Tomatoes - 2 small
Green chillies - 1
Tamarind - a small gooseberry size
( soak it in warm water & remove the pulp )
Coriander leaves - few
Jaggery - 1/4 tsp
Method
Pressure cook dal,turmeric powder,green chillies & tomato together till soft.
Once the steam has released open the pressure cooker add the tamarind juice,jaggery,salt,rasam powder ( add needed amount ) & water.Give a nice boil & switch off the stove.
Heat oil in a pan & temper it with above ingredients.
Pour the tempering into the rasam garnish with coriander leaves.
Best served with hot rice.

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Celery Rasam Recipe / Celery Soup Recipe - Indian Soup Recipe

Celery Rasam

Ingredients pressure cooked till soft & mashed
Yellow masoor dal or Thu Dal-1/4 cup
Chopped fresh celery-1/3cup
Tomato-1
Turmeric powder-1/8tsp
Salt to taste
Crushed garlic -2
Rasam powder home made or store bought-1/2 tsp
Tempering
Ghee-1tsp
Mustard-1/4tsp
Jeera/ Cumin-1/4tsp
Crushed garlic-1
Rasam powder-1tsp
Red chillies-1
Hing-a pinch
Garnish
Coriander & Curry leaves-little
Method
Mash the pressure cooked ingredients well,
Dilute it with water to the thickness you want & give a boil.
Heat ghee in a pan & temper it with above ingredients.
Pour this into the rasam & garnish with curry & coriander leaves.
You can also serve it like a soup or mix it with rice & eat.

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Red Bell Pepper Soup Recipe / Bell Pepper Soup Recipe

Red Bell Pepper Soup

Ingredients
Vegetable broth/ water-3 cups
(I used vegetable broth)
Salt to taste
Orange bell pepper large 2
(seeds removed & chopped)
Chopped tomato-1/2
Dried basil-1/8tsp
Dried celery seeds-1/8tsp
Chopped onion-1/4
Chopped garlic-4
Method
Boil all above ingredients together for 10 minutes in medium low flame.
Cool the mixture & blend this to a smooth liquid.Dilute the soup as needed.
Heat the soup,sprinkle some crushed pepper give a quick mix & switch off the stove.
Serve it hot.

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Murungai Keerai Soup / Drumstick Leaves Soup / Moringa Leaves Soup - Moringa Recipe

Moringa Soup

Ingredients
Murungai keerai/Moringa Leaves / Drumstick Leaves-1/2 cup
Toor dal/Pigeon pea -1/8 cup
Jeera/Cumin-1/2tsp
Pepper-1/4tsp
Red chillies-1
Chopped onion-1tbsp
Chopped garlic-3

Chopped tomato-1/2

Salt to taste
Ghee - 1/2 tsp
Drumstick flowers and leaves few
Water as needed
Method
Pressure cook all above ingredients together till soft.Mash it well using a potato masher.
Use a strainer to remove the extract to get a light soup.You can also grind the ingredients and strain if you want a thick soup.
Dilute the extract with some water & give a boil,switch off the stove.
Heat ghee in a pan and fry the flowers and few drumstick leaves add it to the soup and give a mix.
Serve it hot seasoned with salt & pepper.

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Carrot Ginger Soup Recipe / Ginger Carrot Soup Recipe - Healthy Soup Recipes

Carrot Ginger Soup

Ingredients
Chopped carrot - 1 & 1/2 cups
Chopped fresh ginger - 1 tbsp
Fresh basil leaf - 3
Chopped celery - 1 tbsp
Chopped onion - 2 tbsp
Whole pepper - 10
Cinnamon - a very small piece
Bay leaf-1
Water or stock as needed ( around 3 to 4 cups)
Olive oil - 1 tsp
Method
Heat oil in a pressure cooker temper it with pepper,bay leaf & cinnamon.
Now add the onion,ginger,celery & carrots,fry for 2 to 3 minutes.
Add salt pour needed water or stock and cook till everything is cooked soft.
Remove the bay leaf & cinnamon,cool the mixture & blend it to a smooth liquid.
Return to the pan add extra stock or water give a boil.
Switch off the flame adjust seasonings.
Garnish with freshly ground pepper,chopped basil leaf & a drizzle of olive oil.
Note:
a) Milk or cream can be added for extra richness.
b) Instead of blending you can also just strain out the soup and drink.
c) Italian seasoning  can be added for extra flavour.

Version 2

Carrot Ginger Soup

Ingredients
Chopped Carrots - 6 medium size
Chopped onion - a handful
Chopped ginger - 1 tbsp
Vegetable broth - 4 cups
Salt and Pepper to taste
Parsley - 1 tsp
Heavy cream - 1/4 cup
Butter - 2 tsp
Method
Heat butter in a pan saute onion and carrot till light brown.
Add the ginger and seasonings saute for a minute,pour the broth and cook till carrots are soft.
Cool and blend it in a blender add the cream mix it well.
Serve the soup warm.

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Butternut Squash Soup / Squash Soup Recipe

Butternut Squash Soup

Ingredients

Chopped Butternut squash-1 cup
( You can use any variety squash )

Chopped small potato-1

Chopped onion-1tsp

Chopped garlic-1
Chopped celery - a small piece

Salt & Pepper to taste

Oregano-1/4tsp

Olive oil-1/2tsp

Whole or Fat free milk to dilute

Cream or cheese to garnish(optional)

Butternut Squash Soup

Method

Add oil in a pan saute onion,garlic,potato ,squash & oregano for 2 minutes.
Pour water & cook the vegetables till soft,cool completely.
Filter the water & grind the pulp to a smooth paste.
Pour the saved water,milk,puree,salt & pepper in a bowl.
Give a nice boil switch off the stove & serve it hot garnished with little cream or cheese.

Note:

For extra richness you can also use butter instead of olive oil.

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Tomato Rasam / Thakkali Rasam / Tomato Rasam Recipe / Rasam Recipe / Tomato Charu Recipe- How to Make Tomato Rasam.

Tomato Rasam

Ingredients for the rasam powder
Toor dal-1tsp
Pepper-1tsp
Jeera-1tsp
Coriander seeds-1/2tsp
(Dry roast till light brown colour,do not burn them,cool & grind to a fine powder)

Other Ingredients
Chopped tomato- 1 large size
Salt to taste
Tamarind -1/2 of a lime size
Turmeric powder-1/2tsp
Coriander & curry leaves-little
Crushed garlic-3
Water -required amount (around 3 cups)
Tempering
Oil-1 tsp
Mustard-1/4tsp
Red chillies-1
Hing-1/4tsp
Method
Boil 1 cup of water add the chopped tomato,salt & turmeric powder.Give a boil,switch off the stove,add the tamarind & crushed garlic.
Once the mixture is cooled slightly crush the tomatoes with your fingers & add remaining water & keep it aside.
Heat oil in a pan & temper it,now pour the cooked tomato/tamarind liquid into the pan.
When the mixture is frothy & about to boil immediately switch off the stove.
Add 1 & 1/2 tsp of the above ground rasam powder,coriander/curry leaves,mix & cover it with a lid,so that you don't loose the flavour.
Serve it with hot rice or can be served as a soup at winter season.
Note:
a) When frothy & about to boil switch off the stove.Do not boil rasam,you will loose the flavour.
b) If you want more spicy use all of the about ground rasam powder.
c) For extra flavour instead of oil  ghee can be used for tempering.

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Oats Soup Recipe / Oats Vegetable Soup Recipe / Vegetable Oats Soup Recipe

Oats Vegetable Soup

Watch for the video here  http://www.youtube.com/watch?v=molYFIeAzjE

Ingredients
Quick oats-1/2 cup
Water-2 cups
Fat free milk-1/2 cup
Salt & pepper to taste
Mixed vegetable of your choice finely chopped-1 cup
(I used peas,carrot,cabbage,zucchini & broccoli)
Olive oil-1tsp
Chopped onion-2tsp
Chopped garlic-1
Chopped green chillies-1
Method
Heat oil in a pan saute onion,green chillies & garlic till light pink.
Now add all the vegetables & saute for 2 more minutes,add the oats & fry for a minute.
Pour the water & milk in low flame cook the soup till done.
Season them with salt & pepper, serve it hot.

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Tomato Rasam / Thakkali Rasam /Thakkali Rasam Recipe / Simple Tomato Rasam Recipe

Step by step method/pictures for making tomato rasam

Tomato Rasam

Ingredients dry roasted & powdered (Rasam powder)
Pepper-1/2tsp
Jeera/cumin-1/2tsp
Coriander seeds-1/2tsp
Thur/thoor dal-1tsp
Red chillies-1
(dry roast all above ingredients till light brown & make a powder.Do not burn them)
Tempering
Oil or ghee-1/2tsp
Mustard-1/4tsp
Hing-1/4tsp
Curry leaves-few
Other ingredients
Diluted tamarind juice-3 cups
Finely chopped tomato-1big
Salt to taste
Turmeric powder-1/8tsp
Chopped coriander & curry leaves for garnish

Method
Heat oil in a pan & temper it.Pour the tamarind juice,add the chopped tomato,salt & turmeric powder.
When the rasam starts to froth add the rasam powder & switch off the stove ( Do not boil or simmer the rasam,it loses  its flavour).Garnish with curry & coriander leaves.

Note: 
Do not boil or simmer the rasam,it loses its taste/flavour.
Crushed garlic can be added it gives a nice flavour.Add it while adding the tomatoes.
You can even add thoor/thur dal water.
Instead of red chillies even green chillies can be added.

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Minestrone Soup / Easy Minestrone Soup Recipe / Vegetarian Minestrone Soup Recipe / Crock Pot Minestrone Soup Recipe

Minestrone Soup

Ingredients

Cooked Rajma/Kidney beans-1 cup
Chopped onion-1/4
Chopped tomato-1 big
Chopped celery stalk-2
Grated garlic-1
Whole wheat rotini-a handful
Salt & Pepper to taste
Oregano & Italian seasoning-each 1/4tsp
Chilly flakes-1/4tsp
Chopped spinach-1/2cup
Chopped carrots-1
Chopped potato-1
Chopped zucchini-1
Vegetable broth or water-required amount
Method
In a slow cooker or in a pot/pan add all above ingredients together.Pour enough water & cook in low flame for 20 minutes or till everything is combined well & soft.
Season the soup with salt & pepper & Italian seasonings.
Before serving sprinkle Parmesan cheese & serve it hot.

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Avocado Soup Recipe / A Simple Avocado Soup Recipe

Ingredients
Avocado-1
Olive oil-1/2tsp
Chopped garlic-1
Chopped spring onion-1tbsp
Salt & Pepper to taste
Milk-1 cup
Vegetable stock-2 cups
Crushed basil-a pinch
Method
Heat oil in a pan fry garlic & spring onion till raw smell disappears.Blend this along with avocado to a smooth paste.
Dilute the blended mixture with milk & water or stock,switch on the stove.
Just give a boil,remove from heat add seasoning & crushed basil.Serve hot .

Note:If serving for kids sprinkle some cheese & serve it hot.

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Italian Bread Soup Recipe / Bread Soup Recipe

Ingredients
Pasta sauce-4tbsp
Salt & pepper to taste
Oregano-1/8tsp
Fresh basil leaf-2 chopped(optional)
Chopped onion-1tbsp
Chopped garlic-3
Olive oil-2tsp
Bread crust(side portion of a bread slice)- 4 slices
Water-2-3 cups
Method
Heat oil in a pan saute garlic & onion till transparent.Add the bread crust & saute for a minute.Now add the pasta saute & saute for 2 minutes.Switch off the stove,cool & blend it to a smooth liquid.Transfer it to a pan,pour water & dilute the blended soup,add salt & pepper.give a boil,switch off the stove & add the fresh basil leaf & serve it hot.

Note:If you want a creamy soup add some table cream after switching off the stove.If serving for kids then sprinkle some Parmesan cheese for extra taste.

Inspired by Jeyasri

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