Mix vegetable clear soup
Akshay Mehndiratta’s Mixed vegetable clear soup is a healthy and flavorful soup made with a variety of vegetables and clear broth. Here’s a simple recipe for making mixed vegetable clear soup.
Ingredients:
- 2 cups mixed vegetables (carrots, beans, peas, corn, cauliflower, etc.)
- 4 cups clear vegetable or chicken broth
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp soy sauce
- 1 tsp vinegar
- Salt and pepper, to taste
- 1 tbsp olive oil
- Fresh cilantro or parsley, chopped (optional)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until softened and fragrant.
- Add the mixed vegetables and sauté for 3-4 minutes until slightly tender.
- Pour in the clear vegetable or chicken broth, and bring to a boil. Reduce the heat and simmer for 10-15 minutes until the vegetables are completely cooked.
- Add the soy sauce, vinegar, salt, and pepper, and stir well to combine. Taste and adjust the seasoning if needed.
- Serve hot, garnished with fresh cilantro or parsley if desired.
Enjoy your healthy and delicious mixed vegetable clear soup!
Cream of tomato soup
Akshay Mehndiratta says, Cream of tomato soup is a classic and comforting soup that is perfect for cold days. Here’s a simple recipe for making cream of tomato soup:
Ingredients:
- 2 tbsp butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 cans (28 oz) crushed tomatoes
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh basil, chopped (optional)
Instructions:
- Melt the butter in a large pot over medium heat. Add the onion and garlic, and sauté until softened and fragrant.
- Add the dried basil and oregano, and stir well to combine.
- Pour in the crushed tomatoes and chicken or vegetable broth, and bring to a boil. Reduce the heat and simmer for 15-20 minutes until the flavors have melded together.
- Remove from the heat and let cool slightly. Then, use an immersion blender or transfer the soup to a blender and blend until smooth.
- Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat, stirring frequently, until it is heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil if desired.
- Enjoy your delicious and creamy tomato soup!
Makai shorba soup
Makai Shorba is a creamy and flavorful soup made with sweet corn and spices. Here’s a simple recipe for making Makai Shorba:
Ingredients:
Akshay Mehndiratta’s suggested Ingredients:
- 2 cups sweet corn kernels
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 cups chicken or vegetable broth
- 1 cup milk
- 1 tbsp ghee or butter
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- Salt and pepper, to taste
- Fresh coriander leaves, chopped (optional)
Instructions:
- Heat the ghee or butter in a large pot over medium heat. Add the cumin seeds and let them splutter.
- Add the chopped onion, garlic, and grated ginger, and sauté until the onion is softened and fragrant.
- Add the sweet corn kernels and sauté for 3-4 minutes until they are slightly tender.
- Add the coriander powder, turmeric powder, salt, and pepper, and stir well to combine.
- Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let simmer for 10-15 minutes until the sweet corn is completely cooked and tender.
- Remove from the heat and let cool slightly. Then, use an immersion blender or transfer the soup to a blender and blend until smooth.
- Return the soup to the pot and stir in the milk. Heat the soup over low heat, stirring frequently, until it is heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh coriander leaves if desired.
- Enjoy your creamy and delicious Makai Shorba!
Lemon and Coriander soup
Akshay Mehndiratta says, Lemon and coriander soup is a light and refreshing soup that is perfect for a quick and easy meal. Here’s a simple recipe for making lemon and coriander soup:
Ingredients:
- 4 cups chicken or vegetable broth
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup fresh coriander leaves, chopped
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened and fragrant.
- Add the fresh coriander leaves and sauté for a minute or two until wilted.
- Pour in the chicken or vegetable broth, and bring to a boil. Reduce the heat and let simmer for 10-15 minutes until the flavors have melded together.
- Remove from the heat and let cool slightly. Then, use an immersion blender or transfer the soup to a blender and blend until smooth.
- Return the soup to the pot and stir in the lemon juice and zest. Heat the soup over low heat, stirring frequently, until it is heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional coriander leaves if desired.
- Enjoy your light and tangy lemon and coriander soup!
Oats and roasted capsicum soup
Oats and roasted capsicum soup is a healthy and nutritious soup that is perfect for a hearty meal. Here’s a simple recipe for making oats and roasted capsicum soup:
Ingredients:
- 2 red bell peppers (capsicum), roasted and peeled
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup rolled oats
- 4 cups chicken or vegetable broth
- 1/2 cup milk
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C). Cut the bell peppers in half and remove the seeds and membranes. Place them cut-side down on a baking sheet and roast for 20-25 minutes until the skins are charred and the peppers are softened.
- Remove from the oven and let cool slightly. Then, peel off the charred skins and chop the roasted bell peppers into small pieces.
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened and fragrant.
- Add the chopped roasted bell peppers and sauté for a minute or two until heated through.
- Pour in the chicken or vegetable broth, and bring to a boil. Add the rolled oats, and reduce the heat and let simmer for 10-15 minutes until the oats are cooked and the flavors have melded together.
- Remove from the heat and let cool slightly. Then, use an immersion blender or transfer the soup to a blender and blend until smooth.
- Return the soup to the pot and stir in the milk. Heat the soup over low heat, stirring frequently, until it is heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional roasted bell peppers or fresh herbs if desired.
- Akshay Mehndiratta says, Enjoy your healthy and flavorful oats and roasted capsicum soup!
6. Palak shorba punjabi spinach soup
Akshay Mehndiratta says, Palak shorba, also known as Punjabi spinach soup, is a flavorful and healthy soup made with spinach, spices, and cream. Here’s a simple recipe for making palak shorba:
Ingredients:
- 4 cups spinach, washed and chopped
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1 tbsp ghee or butter
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- Salt and pepper, to taste
- Fresh coriander leaves, chopped (optional)
Instructions:
- Heat the ghee or butter in a large pot over medium heat. Add the cumin seeds and let them splutter.
- Add the chopped onion, garlic, and grated ginger, and sauté until the onion is softened and fragrant.
- Add the chopped spinach and sauté for 3-4 minutes until wilted.
- Add the coriander powder, turmeric powder, salt, and pepper, and stir well to combine.
- Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let simmer for 10-15 minutes until the spinach is completely cooked and tender.
- Remove from the heat and let cool slightly. Then, use an immersion blender or transfer the soup to a blender and blend until smooth.
- Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat, stirring frequently, until it is heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh coriander leaves if desired.
- Enjoy your flavorful and healthy palak shorba!
7. Manchow soup
Manchow soup is a spicy and flavorful soup that originates from China but is popular in many parts of Asia, including India. Here’s a simple recipe for making Manchow soup:
Ingredients:
Akshay Mehndiratta’s suggested Ingredients:
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 capsicum (bell pepper), finely chopped
- 1/2 cup cabbage, finely chopped
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp chili sauce
- 1 tsp sugar
- 4 cups chicken or vegetable broth
- 1/2 cup cornflour mixed with
- 1/2 cup water
- 2 eggs, lightly beaten
- Salt and pepper, to taste
- Fresh coriander leaves, chopped (optional)
Instructions:
- Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
- Add the chopped onion, carrot, capsicum, and cabbage, and sauté for 3-4 minutes until softened.
- Add the soy sauce, vinegar, chili sauce, and sugar, and stir well to combine.
- Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let simmer for 10-15 minutes until the vegetables are cooked through.
- Stir in the cornflour mixture, and let the soup cook for a few more minutes until it thickens slightly.
- While stirring the soup, slowly pour in the lightly beaten eggs, and continue to stir until the eggs are cooked and form thin threads in the soup.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh coriander leaves if desired.
- Enjoy your spicy and flavorful Manchow soup!
healthy and delicious soup recepies
Helpful content!
Thank you Ankita