Roasted Pumpkin Soup / Roasted Yellow Pumpkin Soup / Pumpkin Soup Recipe / Healthy Roasted Pumpkin Soup

Roasted Pumpkin Soup

Ingredients

Yellow pumpkin skin removed and cut into cubes - 3 c4 cups
Onion powder - 1 tbsp
( If using freshly chopped onion then add a handful )
Garlic powder - 1 tsp
( if using freshj garlic then add 2 cloves)
Chopped celery - 1 tbsp
Salt to taster
Water/stock/broth as needed
Italian spice mix - 1/2 tsp crushed
Olive oil - 3 tsp

Method

Heat oil in a pan add the pumpkins and roast till light brown on all sides. Switch off the stove and add the celery, onion and garlic mix and let it cool completely.
Take a blender and blend to a smooth liquid, transfer to a pan add stock to the thickness you want add salt, Italian spice mix and give a boil and switch off the stove.
Garnish with some chilly flakes, herbs mix and few drops of olive oil and serve hot !

Version 2

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Inji Rasam / Ginger Rasam - Rasam Recipes

Inji Rasam

Ingredients fried in oil and ground to a smooth paste
Pepper - 3/4 tsp
Channa dal - 1/2 tsp
Thur dal - 1 tsp
Coriander seeds - 1/2 tsp
Jeera - 1/2 tsp
Green chillies - 1
Methi seeds - 4
Curry leaves 4
Chopped tomato - 1/4 cup
Chopped ginger pieces - 1 tbsp heaped
Oil - 1/2 tsp
( Heat oil in a pan add all above ingredients and fry till light brown,do not burn them.Cool and grind to a smooth paste)
Tempering
Ghee - 1 tsp
Mustard - 1/4 tsp
Hing - 1/4 tsp
Other ingredients
Chopped tomato - a handful
Turmeric powder - 1/4 tsp
Tamarind a tiny piece
( soak it in water)
Chopped curry and coriander leaves few for garnish
Water as needed.
Jaggery - 1/8 tsp
Salt to taste
Method
Take a bowl add the soaked tamarind piece,chopped tomato,ground paste,jaggery,salt,turmeric powder and pour water as needed to dilute.Heat ghee in a pan and temper it with above ingredients.
Now pour the diluted mixture and bring it to a boil.
Switch off the stove add the curry and coriander leaves.
Enjoy with hot rice or drink it hot like a soup!

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Mushroom Soup / Clear Mushroom Soup / Chinese Clear mushroom Soup / Kalan Soup- Easy Soup Recipes

Mushroom Soup

Ingredients
Button mushrooms sliced - 15
Salt and Pepper powder to tasre
Chopped spring onions - 1/4 cup
Soy sauce - 1 tbsp
White vinegar - 1 tsp
Water or Broth - 6 cups
Ginger and garlic paste - 1/4 tsp
Sesame oil - 1 tsp
Corn flour - 1 tsp ( optional)
( diluted with 2 tbsp of water)

Clear mushroom soup

Method
Heat oil in a sauce pan add some spring onions and saute,next add the ginger /garlic paste and saute till raw smell has disappeared.
Add the sliced mushrooms and saute for a minute.
Pour the water/broth add soy sauce,vinegar and seasonings,simmer the soup for 5 minutes.
Lastly add the diluted corn flour mix and give a boil.
Switch off the stove garnish with spring onions and serve hot.


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Cabbage Kale Soup / Cabbage Soup / Simple Cabbage Soup - Healthy Soup Recipes

Cabbage Kale Soup

Ingredients
Chopped cabbage - 3 cups
Chopped onion - 1/4 cup
Chopped garlic - 3
Chopped cherry tomatoes - 8
Chopped kale leaves - 4
Salt and pepper to taste
Italian seasonings - 1 tsp
Olive oil - 2 tsp
Water or Vegetable stock - 5 cups
Method
Heat oil in a pressure cooker add onion and garlic,saute till onions are transparent.
Now add the cabbage,kale and tomatoes,fry for a minute.
Add the seasonings and water/broth pressure cook till vegetables are soft.
Cool open the lid and slightly mash the soup and serve hot.

Note:
You can make this soup in Instant Pot or Slow cooker too

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Tomato Soup / Basic Tomato Soup - Soup Recipes

Tomato Soup

Ingredients 
Diced large vine tomato -3
Diced small potato - 4
Diced carrot -1 small
Chopped garlic - 2
Diced onion - 1/4
Salt and pepper to taste
Hot milk - 1 cup
Vegetable broth or water - 2 cups
Italian seasonings - 1/4 tsp
Sugar - 1/4 tsp
Butter - 1/2 tbsp
Method
Heat butter in a pressure cooker add onion and garlic,saute till its light brown.
Add the carrot,potato and tomato saute till tomatoes are soft.
Add the seasonings and water/broth and pressure cook till soft.
Cool the pressure cooked ingredients & mash it well or blend it to a smooth mixture.
Strain the mixture transfer it into a pan add hot milk give a boil,adjust the seasonings.
Switch off the stove and serve it hot garnished with bread croutons.

Version - 2
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Tomato Soup

Ingredients
Large ripe tomatoes - 6 diced
Carrots - 1 small cut into cubes
Chopped onion - 1/4 cup heaped
Chopped garlic - 3
Cinnamon stick - a very small piece
( do not add too much otherwise the soup will have a strong cinnamon flavour ) 
Bay leaf - 1 small
Whole black pepper - 1/4 tsp
Salt to taste
Sugar - 1/4 tsp
Water as needed
Fresh cream ( optional) for extra richness as needed
Butter - 1 tbsp

Tomato Soup

Method
Heat butter in a pan add the bay leaf,cinnamon and black pepper stir.
Add the carrots onion,garlic and tomatoes saute for a minute.
Add salt and pour one cup of water and pressure cook till soft.
Cool and open the pressure cooker lid and strain out the liquid,discard the bay leaf and cinnamon.
Add the cooked tomato mixture into a blender and blend to a smooth liquid,strain this mixture.
Transfer the puree and the strained liquid to a pan add water if needed add sugar and give a boil.
Switch off the stove mix the cream if using and serve hot.
Note:
a) Once cream is added do not boil otherwise the soup will curdle.
b) You can garnish with bread croutons or cheese and serve.



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Hibiscus Rasam / Sembaruthi Rasam / Rasam Recipes

Hibiscus Rasam

Ingredients
Dried mexican hibiscus - 1/4 cup
( you can make with fresh red hibiscus too)
Water - 4 cups
Pepper powder - 1 & 1/2 tsp
Jeera powder - 1 & 1/2 tsp
Turmeric powder - 1/4 tsp
Curry leaves few
Hing - 1/4 tsp
Salt to taste
Jaggery - 1/4 tsp
Chopped tomato - 1 small
Slit green chillies - 2
Tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Methi seeds - 1/8 tsp
Method
Pour water in a pan add turmeric powder,salt and the hibiscus flowers bring it to a boil,switch off the stove and filter it,keep it aside.
Heat ghee in a pan temper with mustard,methi seeds and hing,next add the slit green chillies and tomato.Saute till tomatoes are soft now pour the filtered hibiscus liquid and bring it to a boil and switch off.
Lastly add the jaggery few curry leaves and enjoy as a soup or mix with rice.

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Manathakali Keerai Rasam / Black Nightshade Rasam

Manathakali Keerai Rasam

Ingredients for tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Red chillies - 1
Methi - 5 seeds
Hing - 1/4 tsp
Other ingredients
Tomato chopped - 1 large
Garlic crushed - 4
Diluted tamarind juice - 1/2 cup
Water as needed
Pepper powder - 1 tsp
Jeera powder - 1 tsp
Turmeric powder - 1/4 tsp
Chopped manathakali leaves - 1/4 cup
Curry leaves for garnish
Method
Heat oil in a pan and temper it with above ingredients.
Add chopped tomato garlic and chopped manathakali leaves,saute till tomatoes are soft.
Now add the jeera powder,pepper 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 curry leaves and serve hot with rice or drink like a soup.

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Rose Petals Rasam / Roja Rasam - Rasam Recipes

Rose Petals Rasam

Tempering
Ghee or Oil - 1 tsp
Mustard - 1/2 tsp
Methi - 6 seeds
Mor milagai - 1
Crushed garlic - 1
Other ingredients
Fresh red rose petals washed and chopped - 1 big flower
( paneer rose works best,as i don't have i have used red rose from my garden )
Thur dal - 1/4 cup
Cocktail tomato - 1
Turmeric powder - 1/4 tsp
Salt to taste
Pepper powder - 1/2 tsp
Jeera powder - 1/4 tsp
Rose essence a tiny drop ( optional)
Lemon juice - 1 tsp
Curry and coriander leaves for garnish
Method
Take a pressure cooker add tomato,thur dal,turmeric powder and water,cook till soft.
Once cooled open the cooker and mash the mixture dilute with water and keep it aside.
Heat oil or ghee in a pan and temper with above ingredients.
Pour the dal mixture add jeera powder,pepper powder and salt as needed,
Switch off the stove once it starts to froth,do not boil.
Add the chopped rose petals,curry and coriander leaves and lemon juice and rose essence if using.
Mix and enjoy like a soup or mixed with rice.

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Marundhu Rasam / Marunthu Rasam / Rasam / Medicinal Rasam / Medicinal Soup

Marundhu Rasam

Ingredients ground to a smooth paste
Tomato - 1 large
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Chukku/Dry ginger powder - 1/4 tsp
Adhimadhuram powder - a generous pinch
Arisi thippili - 1
Neem powder - a generous pinch
Hing - 1/8 tsp
Salt to taste
Turmeric powder - 1/4 tsp
( Grind above ingredients to a smooth paste and dilute with needed water)
Other ingredients
Oil - 1 tsp
Mustard - 1/4 tsp
Red chillies - 1
Curry leaves  few
Coriander leaves for garnish
Water as needed to dilute
Lemon juice - 3 tsp
Method
Heat oil in a pan temper it with mustard,red chillies and curry leaves.
Now pour the ground and diluted rasam and bring a boil.
Switch off the rasam and add the curry and coriander leaves and lemon juice.
Drink this as a light soup or mix with rice and enjoy!

Note:
Try to make this rasam at least monthly once,best for cold and cough.

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Luffa Soup / Loofah Soup / Nethi Beerakaya Soup / Peerkangai Soup - Healthy Soup Recipes

Luffa Soup

Ingredients
Chopped luffa/Nethi Beerakaya - 1 long
Chopped carrot - 1
Chopped onion - 1/2
Chopped garlic - 4
Chopped tomato - 1 small
Salt and Pepper to taste
Italian seasonings - 1/2 tsp
Dried basil - 1/8 tsp
Olive oil - 1 tsp
Water/Broth - 5 cups
Method
Heat oil in a pressure cooker fry onion and garlic till light brown.
Now add the luffa,tomato and seasonings fry till raw smell has disappeared.
Pour water and cook it in low flame for 20 minutes.After 20 minutes just give a whistle and switch off the stove.Cool the mixture mash it slightly with a potato masher.
Adjust seasonings and serve them hot garnished with coriander leaves.
Note:
a) If you are making it in instant pot saute everything in saute mode and pressure cook in soup mode for 30 minutes.
b) If using Indian peerkangai /Ridge gourd then remove the skin and use only the flesh for making this soup.
c) Same method instead of luffa i made with cabbage even that tasted excellent.

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Asparagus Soup / Cream of Asparagus Soup Recipe / Easy Cream of Asparagus Soup Recipe - Healthy Soup Recipes

Asparagus Soup

Ingredients
Butter/Olive oil - 3 tsp
Chopped onion - 1/2
Chopped garlic - 4
Lemon zest - 1/4 tsp
Chopped asparagus - 1 small bunch ( around 30 asparagus)
Salt and Pepper to taste
Italian seasonings - 1/4 tsp
Heavy cream - 1/2 cup
Water/Broth - 4 cups
For garnish
1 tbsp finely chopped asparagus tossed in butter
Grated cheese as needed.
Method
Heat oil/butter in a pressure cooker add onion and garlic saute for 2 to 3 minutes.
Add the chopped asparagus,seasonings and lemon zest saute till asparagus are soft.
Pour the water/broth and cook in low flame for 20 minutes.
If using Instant pot saute all in saute mode,pour broth and cook in soup mode( 30 minute).
Cool and blend it in a blender till smooth.Do not strain the mixture.
Bring it back to the pan add heavy cream and just heat it.Do not give a boil sometime they may curdle.I usually don't heat the soup once heavy cream is added.
Garnish with cheese and chopped asparagus fried in butter and serve them warm.

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Garlic Soup Recipe / Roasted Garlic Soup Recipe - Healthy Soup Recipes

Garlic Soup

Ingredients
Garlic cloves - 10
Chopped onion - 1/2 ( around 1/2 cup)
Chopped baby potato - 4 to 5
Salt and pepper to taste
Chopped fresh parsley - 1 tbsp
Italian seasonings - 1/4 tsp ( optional)
Vegetable stock - 5 to 6 cups
( add according to the thickness of the soup you want )
Olive oil or butter - 1 tbsp

Garlic soup

Method
Heat a pressure cooker add oil / butter add chopped garlic and roast it till light golden brown.
Add the chopped onion and saute for few minutes.
Add the chopped potato and parsley saute,add salt /pepper and 2 cups of  the stock.
Pressure cook till potatoes are soft.Cool and blend it to a smooth mixture.
Transfer it to a pan and add remaining stock and just give a boil.
Lastly sprinkle the Italian seasonings and switch off the stove.
Garnish with some shredded cheese ( optional ) and serve hot.


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Sweet Corn Soup Recipe / Sweet Corn Vegetable Soup / Indo Chinese Sweet Corn Vegetable Soup Recipe

Sweet Corn Vegetable Soup

Ingredients
Canned sweet corn crushed - 1 can ( 15,25 oz/432 g)
Vegetable stock - 1 carton ( 32 oz)
Salt & Pepper to taste
Soy sauce - 1 tbsp
Sugar - 1/2 tsp
White vinegar - 1 tsp
Chopped vegetables - 1/2 cup
( i used peas,carrot and beans)
Chopped spring onions for garnish
Method
Take a wide pot add all above mentioned ingredients bring it to a boil.
Reduce the flame and cook till vegetables are cooked.
If you think the soup is thin and want to thicken it up then dilute 3 tsp of corn starch in some water and pour it into the soup and give a boil.
Adjust seasoning garnish with chopped spring onions and serve hot.

Vegetable Soup In Instant Pot
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Ingredients
Cream style sweet corn - 1 can ( 15,25 oz/432 g)
Vegetable stock - 1 carton ( 32 oz)
Salt & Pepper to taste
Soy sauce - 1 tbsp
Chopped vegetables - 1/2 cup
( peas,carrot,cabbage,mushroom,beans)
Ginger and Garlic paste - 1/2 tsp
Chopped spring onions for garnish
Oil - 1 tsp

Method
Switch on saute mode in an instant pot pour oil.
Add onion,ginger and garlic paste saute for a minute.
Now add the chopped vegetables and fry for another minute.
Add salt and pepper powder,cream style corn and pour vegetable broth/stock.
Close lid and cook it on soup mode,natural pressure release once done.
Add soy sauce garnish with spring onions mix and serve hot.



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Mooligai Rasam / Herbal Rasam / Indian Herb Soup

Mooligai Rasam

Ingredients slightly dry roasted and finely powdered
Kandanthipilli - 1/2 small stick
Arisithipilli - 1 stick
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Coriander seeds - 1/4 tsp
Ajwain - 1/4 tsp
Chukku/Dry Ginger powder - 1/4 tsp
Athimadhuram - 1/2 small stick
( Dry roast slightly and fine powder them.These are herbs you will get it in Nattu Marundhu / Herb  Store)
Other ingredients
Chopped tomato - 1 large
Crushed garlic - 2
Thur dal water - 2 cups
( Cook thur dal in water,filter the water for rasam.Cooked dal can be used it for making sambar)
Turmeric powder - 1/4 tsp
Hing - a generous pinch
Salt to taste
Curry and coriander leaves for garnish
Tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Red chilly - 1
Jeera - 1/4 tsp
Methi/Fenugreek seeds - 5
Method
Heat ghee in a pan and temper it with above ingredients.
Add tomato and garlic and saute for a minute pour the thur dal water.
Now add the salt,hing and the ground powder,bring it to a boil.
Switch off and garnish with curry and coriander leaves.
Enjoy this rasam with rice or drink it like a soup

Note:
a) This Rasam is very good for fever,cold,cough or body pain.

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Ridge Gourd Millet Soup / Ridge Gourd Kodo Millet Soup / Ridge Gourd Soup - Healthy Soup Recipes

Ridge Gourd Millet Soup

Ingredients
Butter - 1 tbsp
Salt and pepper to taste
Ridge gourd - 1 large
( scrape out the skin and cut into small pieces)
Garlic - 3
Milk 1 cup
Water as needed
Almond meal - 2 tbsp
Kodo millet / Varagu - 1 tbsp

Method
Take a pressure cooker and add the cut ridge gourd,garlic,salt and water.Pressure cook till soft,slightly mash it and keep it aside.
Heat butter in a pan add the almond meal and saute for a minute lower the flame and add the milk.
Quickly mix it well to avoid lumps add salt and pepper.
Now pour the mashed ridge gourd  and add water according to the thickness you need.
Just give a boil and switch off the stove.
Serve the soup hot.

Note:
a) If you don't have almond meal use 1 tbsp maida/All purpose flour or any thickening agent.
b) Use any millet of your choice.
c) Grated cheese can also be used as garnish.


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Clear Chicken Soup Recipe / Chicken Clear Soup / Soup Recipes - Instant Pot Soup Recipe

Clear Chicken Soup

Ingredients
Sesame oil - 1 tsp
Chopped onion - a handful
Ginger and Garlic paste together - 1 tsp
or add chopped ginger/garlic
Chopped tomato - 1 small
Chopped coriander leaves for garnish
Salt and Pepper to taste
Cumin powder - 1/2 tsp
Turmeric powder - a generous pinch (Optional)
Finely chopped boneless chicken - 1 cup
Organic Chicken broth - 32 oz carton
Method
Heat oil in an instant pot saute onion,ginger/garlic for 1 minute.
Add the jeera powder,salt,pepper and tomato saute till tomatoes are soft.
Add the chicken and saute for 2 minutes.Pour the stock and cook it in soup mode till done.
Garnish with chopped coriander leaves and serve hot.

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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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