Soup Recipes

How to make carrot soup -a winter savory

Thiscarrot soup recipe has always been a winter favorite. This wholesome and hearty treat is a winter season affair. Other than from being so full of flavor it is very nutritious and filling. The best way to make your finicky pest of a child to have his meals and I can vouch for it they will not be able to say no. Moreover it will successfully attract your child to the dinner table like a magnet. It is the perfect mid night snack and an awesome supper idea.

Preparation time: 5 minutes

Cooking time: 15 minutes

Total time: 20 minutes

NUTRITION TALK

Serving size and calories: around 199.2 calories are delivered by 1 helping of the carrot soup which is round about 194 grams.

Serving size and fat profile: similarly the same quantity of soup has around 1 grams of fat. From which 0.3 grams are saturated and 0.2 grams are poly saturated. The good news is u need not worry about these as these are the ones which help your hearts functioning by producing the “good” cholesterol also known as HDL.

Serving size and carbohydrate profile: this soup is rich in fiber and has about 7.1 grams of dietary fiber and sugar content is 2.9 grams. The total carbohydrate content is 43.6 grams.

Serving size and Vitamins: major vitamin constituent is vitamin A nearly 267.1%, 5.7% is Vitamin B-12,  zinc being 5.3%, thiamin and riboflavin 4.5%, 18.0% respectively, 20.5% phosphorus, ascorbic acid or vitamin C is 31.4%, Vitamin D and vitamin E are 1.2% , 6.1% respectively.

The basic Ingredients include: For making 4 servings we need the following ingredients

Carrots (1 ^1/4 pounds)

Extra – virgin olive oil (or clarified butter) (1 tablespoon)

Garlic (2 medium cloves, minced)

Large yellow onion (1, chopped)

Vegetable stock or water (3 cups)

Lemon juice nearly half lemon

Fine grain sea salt (to taste)

Method

• Take off the carrot tops and scrub them well to do away with all the debris and wash them well.
• Set them aside after cutting them into 1-inch segments.
• In the large heavy soup pot heat the olive oil or whichever fat for m you wish to use on a medium flame. Till the onions get translucent sauté them and add garlic till the time it turns pinkish in shade.
• To this all the carrots and simmer or bring it to gentle boil.
• For 20 to 30 minutes cook it on medium heat the carrot pieces should be cooked properly and for that you can cook it for a longer span as well. Keeping in mind that the carrot is not over cooked.
• Transfer it to a blender or with a hand blender Puree it the choice is yours, you can leave the soup a bit chunky, or let it go completely smooth.
• Ad the lemon juice to this concoction and stir.
•  Now salt to taste.
• Of the stock already has salt you may change the quantity of salt added to the soup as per taste.

POSSIBLE VARIATIONS IN THE CARROT SOUP

Cooking is an art and equipped with imagination feel free to add some ingredients to this recipe and watch it transform.

Cut the baby corn along it axis and mix it in the broth. Spring onions add to the taste along with a few olives.

Small pieces of ginger a few olives and sweet corn kernels enhance the taste further.

Chop up some of those fresh red bell peppers and other ones those green and yellow also. For a unique aroma sprinkle some ground fresh black pepper

Along with it a few drops of sesame oil. Also some chopped green chilies and some chili flakes which give it an earthy essence.

 GARNISH

As garnish, cut onion rings, and fry them till they turn brown in color , decorate it along with a sprinkle of herbs chopped finely or dried will also do.

Some sour cream lightly whisks it along with black pepper.

Scrape some lemon rind and decorate it in coriander leaves. To add to the richness add more cheese

And serve with bread sticks or bread rolls.

Storing carrot soup:

You can stock the refrigerator with the carrot soup. It is suitable for any occasion.

• Appropriate sized container or a bag which can be well sealed. If you are using freezer bags, keep the bags flat so they freeze completely. After that you can scoop out and keep the freezer soup in container.
• Wait for the soup to cool down at room temperature prior refrigerating.
• Fresh herbs are not suitable so it is best that addition of any fresh herb is avoided.
• Zero degrees are the maximum temperature suitable for storing.
• Storage duration can be for several months, depending upon the taste and texture which should remain well while you store.

Related information: this carrot soup recipe is liked by everybody and irrespective of age boundaries you will notice everybody becoming a child and quietly sipping-it!!! Just a few key points to be taken care of are

• The consistency and the extent to which you want to boil the soup are in your hands.
• Avoid adding fresh potatoes and ladyfinger in the soup. Perhaps you can pre sauté these and then add them.

Hint

• Take special care about the texture of the soup.
• You can also add tomatoes diced or made into some particular shapes for garnish.
• Keep changing the flame in between medium to low whatever needed.
• Soak some nuts in Luke warm water and peel and then garnish.

How to make vegetable beef soup- foodie’s delight

This beef veggie wonder may enliven your taste and arouse the senses. This beef vegetable soup is a mixture of two extreme nutrition standards of beef and vegetables. The specialty of the dish lies in its taste which is more than ordinary and is difficult to underestimate. A vegetable beef soup with good going garnishes can be presented as the special dish of the evening. Make your day with this soup recipe, very easy and comfortable to prepare at home. Grab it today!

Preparation time: 20 minutes.

Cooking time: 8 hours

Total time: 8 hr 20 minutes.

Nutrition talk

As we talk about nutrition, we will tell you the various things included in the soup. So read it and judge this soup on the grounds of nutrients you need.

On serving 1 cup of vegetable beef soup which is 195 g you can roughly inculcate 306 calories.

Serving size and fat profile: again a same amount of soup will have 15.3 g of fat.

Serving size and carbohydrate profile: the crabs include no sugar and no dietary fiber.

Serving size and Vitamins: contributes 1% delivery if vitamins A

Serving size and Minerals: the soup is high on sodium content. So if you are trying to manage your cholesterol you will think twice. It is also high on cholesterol nearly 60 mg.

The basic Ingredients include:

• beef stew meat (1 ^1/2 pounds, cubed )
• water (2 cups)
•  small onion (1, chopped)
• crushed tomatoes (1 (28 ounce) can)
• frozen mixed vegetables (1 (16 ounce) package)
• potatoes (2, peeled and cubed)
• beef bouillon (10 cubes, crumbled)
• ground black pepper (2 teaspoons)
•  salt (1 tablespoon)
• dried basil (1 tablespoon)

Apart from the main ingredients, you need to have a slow cooker, fork, and a big spoon for stirring. Make sure you chop and prepare the ingredients the way they are needed.

Preparation Method

1. Place beef in a slow cooker. Keep on boiling it occasionally checking it with a fork such that it is tender enough to be chewed.
2. Once when it comes to a boil pour in the water onion, tomatoes, and mixed vegetables along with tomatoes. This will make a broth rich in all the vegetable content you can add other vegetables also.
3. Season the soup lavishly with bouillon, pepper, salt and basil. These add to the flavor of the soup if you want to omit a few things you can and also if you want to add a few things there is no harm. Anything that will add to the aroma and pep up its rich flavor can be added.
4. Simmer and cook on a low flame for 8 hours. With this the broth made with the vegetables and the herbs will seep in properly and make the meat very tender and juicy.
5. Best when served hot.

Possible variations in vegetable beef soup

You can make the following changes to the soup if you do not prefer the taste of this dish or the ingredients are not available easily

•     Add veggies like green peas and carrots to the soup, this can make a real vegetable beef soup.
•     Add some olive oil to the cooker while you are cooking the beef, this would not allow you’re burning or sticking of your beef.
•      Try beef stock in place of water; this can make your soup even tastier.
•      Instead of frozen vegetables, use chopped vegetables to your soup; this can give a natural touch to the soup.

Garnish

For garnish add anything that suits your taste

•       For garnishing, a thin slices of vegetables cut out in some different shape or simple will also do. Just put it on with good color combination.
•       Herbs, of all kinds’ fresh parsley or rosemary do well.
•       Few coriander leaves are a real boost to the taste.
•      You may also try adding balsamic vinegar.
•      You may also add a few bread crumbs deep fried.
•       Some avocado garnishing will work well, and for some freshness add mint leaves or dried mint leaves also work well. Some chili oil to taste.

 Storing vegetable beef soup:

You can stock the refrigerator with the beef soup for any occasion either for a huge gathering or just freeing you selves from the daily hassles of cooking.

• An appropriate volume container or a zip bag.
• Refrigeration after cooling is suggested let it come down to room temperature.
• As fresh herbs are perfect environment for the growth of microbes hence avoid any fresh herbs.
• Storing it at zero degree is suggested.
• At the maximum consume it in a week or two.

Related information: vegetable beef soup is liked by all and can be made very quickly few points to be taken care of are

• Be careful when boiling the noodles in case of intense heat they might go gooey
• You can add all the vegetables you like and are available but avoid adding too much if you are using frozen mixed vegetable can.
• It is a clear soup so it will not be made viscous
• When cooking beef, add the rest of the ingredients after the water released from the beef has completely been absorbed or finished.

Hint

• Take special care about the consistency of the soup and its texture not viscous.
• It is suggested that you cook it on a low flame once you added the pre-boiled noodles
• A variety of herbs are added for the rich aroma.

How to make sweet potato soup- a winter savory

The chill of the holiday season the when all you want is to relax and somehow you have those cravings to satisfy your sweet tooth the Sweet Potato Soup can be your best mate, and with this recipe on your side you can soon become everybody’s favorite, it is the most relished recipe and enjoyed by all alike. Armed with this basic recipe you can always spike up its taste with a choice of vegetables and even use al the leftover food you had thought you would eventually discard. Whether you are a fitness freak you can always indulge in temptation once in a while and apart from being the mist appropriate mid-night snack it is best for the Christmas mood.

Preparation time: 5 minutes.

Cooking time: 15 minutes.

Total time: 20 minutes.

Nutrition

Before you start with the recipe, let’s know the nutritional facts of the soup. Really important to know what is contained in the soup and how much the soup can benefit you.

It contains 194 calories in one serving. If you prefer cream, be sure your calories would increase.

The Fats in the soup are similar quantity of soup contains 3.2 grams of fat which is divided as 0.7 g are saturated and polyunsaturated fat 0.6 g. though these are healthy for you and they help the heart muscles and are also termed the “good” cholesterol.

Carbohydrates and fiber content: the crabs make up nearly 26.5 g including sugar 2.9 g and dietary fiber 2.6 g is the fiber.

While we talk vitamins, the soup has a long list of vitamins in it. These are power boosters to your body and therefore just go through the list of vitamins which may surprise you.

Vitamin A- 267%

Vitamin C- 30%

Vitamin B12- 5%

Vitamin D- 5.1%

Vitamin E- 2%

Apart from this, the soup has other contents of good health. These contents are calcium, magnesium, zinc, thiamin, riboflavin, phosphorus, copper and iron.

The basic Ingredients are

•  Vegetable broth- 2 packets take 4 cups of water and dissolve it for use.
• Onion- 1, medium sized, chopped
• Nutmeg- 1 tablespoon, freshly ground
• Lemon juice- 1 tablespoon
• Kosher salt- according to your taste
• Boiling water- 1 cup, use vegetable stock instead
• Fresh black pepper- 1 dash
• Sweet potatoes- 1-3, medium sized, peeled and chopped

Cooking equipment: one Medium saucepan which should be deep and heavy, a spoon or spatula for stirring, a blender.

The quantity of ingredients may fetch you 4 servings at a time.

Preparation Method

Directions

• The chopped onions, potatoes and the vegetable broth together are placed in a medium sized saucepan
• And the contents are brought to a boil.
• Reduce the flame, cover and simmer slowly, check until the potatoes are tender, which should be in about 25 minutes.
• After cooling slightly. Make a puree until it is smooth in consistency, in parts, using a blender.
• The soup is returned into the saucepan again, and heated.
• It is seasoned with nutmeg, salt, pepper and lemon juice as per taste.
•  The consistency is adjusted as per desire.
• Best results when served hot.

 Possible variation in sweet potato soup

To pep up the taste of this recipe a little imagination does the trick. Certain signature ingredients are a must.

Few sunflower kernels to may be sprinkled up finely or may be pre soaked mustard adds to the pungency in a way that suits the taste though be careful and do not add too much.

A generous sprinkle of herbs is always helpful in making the dish goes even more mouth watering and hard to resist.

Couple of drops sesame oil, chili oil, green chili sauce or soya sauce whichever you prefer.

Knock knock!!! Hello health junkies this recipe has no added fat which is bad for health and so you can consume this without a guilty conscious.

 Garnishing your soup

Garnish or decorating the dish so that its esthetic appeal increases completely depends on you so, You can serve it with canopies chopping the onion in even sizes and dry roasting it and then sprinkling it adds to the flavor. Powdered cumin, just a bit also adds to the aroma.

The quantity of cheese to be added is in your hand or maybe lemon ring or you can use any citrus fruit for that purpose.

Storing sweet potato soup:

Store the soup using these tips and just reheat to make a perfect dish at anytime.

• In a proper size bag or container which is airtight.
• The most appropriate time to store the soup is once it has reached the room temperature.
• For preventing any kind of pungency in the soup so not adds any fresh herbs while storing.
• Remember store it at zero degrees.
• Consume within seven days but then before consume always make sure that the taste is not sour or has not got pungent. At the max. Storage time is not fixed. Do not reheat the whole soup over and again.

Related information:

While cooking this recipe you need to take care of certain things which can spoil your cooking, avoid these or just take care

• Be careful when boiling the sweet potato in case of intense heat they will crumble.
• Paying attention to the consistency the soup has to be blended well.
• Make sure not to cook on high temperature. Cover the pan with a lid while it is simmering.

Hint

• Take special care about the flow of the soup, it should have a good texture anyway.
• Before blending, you should be able to handle the soup, blend in small quantities.

How to make baked potato soup- winter relish

This baked potato soup recipe is a warm and wholesome wintry weather pet which is substantial along with being so tasty. Do you have your fridge stocked up with left over baked potato from last night’s supper? Well here is the solution… garnish it with tantalizingly aromatic sinewy and bacon, and some of that creamy cheese this viscous concoction I am sure will get everybody and anybody with food tantrums at the dinner table like magnet attracts a nail.

TIME REQUIRED

Preparation time: 5 minutes.

Cooking time: 15 minutes.

Total time: 20 minutes.

NUTRITION TALK

Talking nutrition is an important aspect of food. It makes a huge difference to health while you consume nutritious food. Therefore before preparing baked potato soup you should know these facts

 This soup contains 328 calories in total which further has carbohydrates, fats and proteins in it.

Carbohydrates- talking about carbohydrates, the soup contains 45% of crabs in it. This is a big amount as well as the crabs also has the dietary fibers as well as sugar in it.

When it comes to protein, the soup account 20% of protein in the soup. Proteins are important to grow and develop, so this quantity is a little less than other nutrients in the soup.

Fats are another basic nutrient of any dish. This dish contains 31% of fat in baked potato soup. The soup also has saturated fats and cholesterol in it. The addition of more and more cream may increase this value.

Other nutrients in the soup are Vitamins, salts, sodium, calcium and iron. The soup may not be the complete meal but can be surely used for as a filler or brunch in between the meals.

THE BASIC INGREDIENTS INCLUDE

For making 4 servings we need the following ingredients

• margarine (2/3 cup)
• milk (7 cups)
• all-purpose flour(2/3 cup)
• bacon (12 slices )
• large baked potatoes (4, peeled and diced)
• shredded Cheddar cheese(1 ^1/4 cups)
• green onions (4, chopped)
• ground black pepper (1 teaspoon)
•  sour cream (1 cup)
• Salt (1 teaspoon)

Equipment required: one Medium saucepan, a spoon for stirring.

 DIRECTIONS

1. The bacon is placed in a large deep, cooking pan and cooked on medium flame.
2. Cook until the bacon turns brown. Drain it, crumble and keep in a bowl.
3. The margarine is melt in a stock pot and the flour is whisked until smooth. You can also use a Dutch pan. 
4. Carefully checking that no lumps are formed stir in the milk gradually stir in milk, with continual whisking till the time it thickens.
5. Over low flame let it simmer for ten minutes.
6. Add the sour cream, crumbled bacon, pepper, salt, and cheese.
7. Until the cheese melts cook continually with stirring.
8. Best when served hot.

POSSIBLE VARIATIONS IN THE BAKED POTATO SOUP

A few possible variations in the soup can be

• Add few herbs of your choice to make the soup relishing in taste as well as in its aroma.
• If you do not find cheddar cheese add other cheese easily available by you. However the variation in cheese may change the flavor a little bit.
• Use corn flour instead of all purpose flour for the corn flavor in the soup.
• If you like chilly taste, add bell peppers to it. You can also use green pepper powder instead black one. 

 GARNISH

 Baked potato soup garnishing can be of many types because the soup favors variety of taste with it. You choose the best one you find among the best listed

• Use cheddar cheese for garnish. Grate the cheese and sprinkle, also sprinkle black pepper powder.
• Add crusty crunchy bread with your baked potato soup. Take a bread slice and cover with cheese. Bake the slice and let it cool. Dip this slice in the soup. Let it be half dipped and sprinkle some coriander leaves.
• Try potato curls on the soup. Take a raw potato, peel it and make some curls out of it by the help of a peeler. Deep fry these and arrange on the soup. Use avocado in the center for a perfect presentation.
• Use sauce and yogurt. Top the soup with thick yogurt and sauce. Make creative designs to bring something different on the soup.

Storing baked potato soup:

You can stock the refrigerator with the baked potatoes soup be it any time savory dish for winters or if you have invited people over.

• Store in an air tight container. Use proper sealed lids for the storage.
• Cool down the soup, keep it in an open bowl or pack it in the container and keep in a bowl of cold water. Seal it after it cools down.
• Addition of any fresh herbs while storing should be avoided as this may certainly spoil the soup even stored at low temperature.
• Zero degree is the most suitable temperature.
• You can store it for weeks, just make sure the taste does not depreciate or becomes sour.

Related information:

• Make sure, the soup is blended well; the solid particles in the soup may destroy the taste on storage.
• Avoid lump formation in the soup. The lumps do not allow the flavor to mix in smoothly.
• While adding milk, make sure you add in small quantities.

Hint

• Cook at low flame and stir periodically with a spoon.
• I suggest that you cook it on a low or medium flame so that it may get the perfect taste.
• For a rich aroma you can garnish it with some peeled and pre–soaked almonds and some herbs.

Pumpkin soup- the fall season’s Halloween treat

Pumpkin may not be on your top listing of favorite foods, but you can make it one by trying this pumpkin soup. Add this on your table with creamy mesmerizing garnishes. This soup is a real Halloween gift to your young ones with taste and health together.

Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

The soup takes time to simmer and blend. However, take time to cook the soup; you can cook it for some more time if you find the texture of the soup is not perfect.

Nutritional values

Nutrition is a necessity of life as it brings prosperity to the health. To count on the nutrition of pumpkin soup, we bring the different valuable essentials of this soup.

1 serving of pumpkin soup gives 123 calories to you, which can be further disintegrated into

Carbohydrates- 10.3 g which is 3% of the total calories, the carbohydrate has the dietary fibers and sugar in it.

Coming to protein content in this soup it has 5.0 g of proteins in it.

Fat content in the pumpkin soup is 7.1 g which is 11% of the content. It contains saturated fats and cholesterol in it. However, on adding cream the amount of fat increases.

The soup also contains Vitamin A and C in it which is good source of health in it. Calcium, iron and sodium are some other things which are significant nutrients in the soup.

Main ingredients required

The main ingredient in pumpkin soup is roasted pumpkin. Prepare 6 cups of chopped and roasted pumpkin for your soup. Other than this assemble

• Vegetable broth- 5 cups
• Curry powder-  2 teaspoons
• Onions- 2, medium sized, chopped
• Ground coriander powder- ½ teaspoon
• Garlic cloves- 2, minced
• Unsalted butter- 4 tablespoon
• Red pepper- ¼ teaspoons, crushed
• Ground cayenne powder- 1 pinch
• Brown sugar- ½ cup
• Milk- 2 cups, skimmed
• Heavy cream- ½ cup

Preparation method

Use these directions for a delightful pumpkin soup

• Take a 4 quart saucepan and put it on a medium flame.
• Add 4 tablespoons of butter to it and allow melting.
• Add garlic and chopped onion to it and sauté for 5 minutes until tender.
• Add red pepper, curry powder, coriander powder and cayenne powder to it.
• Stir with the onions and allow frying for 1-2 minutes.
• Add pumpkin and mix well, cook for 3-4 minutes.
• Now, add in the vegetable broth, mix it well with the other ingredients in the pan. Increase the heat and bring it to boil.
• When it starts boiling, reduce the heat and allow it to simmer for 15-20 minutes on low heat.
• Turn off the heat and allow the soup to cool down.
• Now put it in a blender, in small quantities and blend it until smooth.
• Put the soup back in the saucepan and bring to heat.
• Add brown sugar, skimmed milk and cream and mix it properly.
• Keep stirring continually and add salt to it.
• Allow to cook for another 15 minutes.
• Serve hot with garnishes.

 Possible variations in pumpkin soup

A few variations in the soup may make it possibly better or at least you can make it similar to the one, try these variations in your soup

• If you do not prefer vegetarian food, try chicken broth for it. Add chicken stock or chicken broth instead vegetable broth.
• Avoid brown sugar if you want, add salt to it instead.
• Use olive oil, if you are diet freak. Avoid butter.
• Use 100% pumpkin cans, and use it directly if you do not want to prepare a home made puree of pumpkin.

How to garnish/serve pumpkin soup

Pumpkin soup may be or may not be liked by all. To add that extra big WOW! to your soup try these flavors as garnish to surprise with the season’s best recipe

• Bake pumpkin seeds; add to the soup along with grated parmesan cheese.
• Use chopped chives and sour cream to the soup for garnish.
• Use vanilla flavored coffee cream and try topping with a cranberry or an apricot. Goes very well with the flavor of the soup.
• Try fruit garnishing with slices of juicy fruit, try topping it with seeds and mint leaf.
• For a party season or Halloween try using the pumpkin shell. Take the flesh out of the shell and clean the shell of the pumpkin. Cut the top into sharp edges and try using as a bowl is a perfect idea for party season. You can also use small shells for individual serving. Try topping with nuts.

Storing pumpkin soup

• Store the soup in small cans which are air sealed. Use one can at a time.
• Heating the soup or temperature fluctuations may ruin your soup. Try using one can at a time.
• Do not add cream to the whole soup. Add to the quantity as much as required.

Related information

Before knowing the method to make pumpkin soup you should be well aware about making pumpkin puree. Cut the pumpkin into halves; scoop the unwanted material that is seeds and stringy membrane. Take a tin foil and put the pumpkin facing down on the foil. Put it in oven for an hour. Take out and let it cool. Scope the flesh needed for making the puree. Roast the scooped flesh and use in making the soup.

Hint

• Regulate temperature
•  Make sure the soup does not burn while cooking.
• Keep stirring with the help of a spoon while you cook.

How to make beef soup- belly content

Other than being a gourmet’s choice dish, it is the most satisfying recipe and to add to the package it is savored by all alike. With the basic recipe makes it up to your choice throw in vegetables of your choice let your imagination run amok and you can use all the leftover food that you intend to discard eventually. Whether you are into fitness or want to indulge to temptation this dish fits the cut in all aspects and apart from being a great mid – night snack it can be served as a proper meal also.

Preparation time: 5 minutes.

Cooking time: 10 minutes.

Total time: 15 minutes.

Serving size and calories: 1 cup serving of beef soup, is roughly 193 g, delivers 254 calories.

Fat content: this soup contains 3.1 g of fats in it. It also has saturated and cholesterol quantity which is 1.1 g and 25 g respectively. Although there is no polysaturated or monosaturated fat content in the soup. The soup hence contains a good amount of cholesterol in it.

Carbohydrate content in this soup is 39 g which is quite good, though the soup does not have any dietary fiber or sugar in it.

The vitamins in any dish form an essential part and in this soup it forms only 1% of the total content.

Other than the mentioned contents, it also has high sodium in it. The soup has high protein content as well. The protein in the soup is good for the development of human mind and body.

The basic Ingredients include:

For making 4 servings we need the following ingredients

• beef broth – either freshly prepared (or 4 cans)
• rice noodles (6 ounces)
• baby spinach (1 bag or 5 oz)

•  Basil leaves- fresh, (1 cup) or dried will also do.
• Deli roast beef- (16 thin slices or 8 oz), should be properly torn in slices or strips.
• chili garlic sauce (2 teaspoons), can also be replaced by chili oil
• lime wedges- four
• Scallion, pieces each one in quantity, sliced diagonally in 1/4-in.

Equipment required: two Medium saucepans, a sieve for noodles, spoon for stirring.

Preparation Method

Directions

• The broth is made to simmer for a while in the medium sauce pan covering it with a lid.
• Gradually bring it to boil. The flame at its fullest.
• To this add the pre – boiled noodles reducing the flame to about medium and boil slowly at low heat.
• Stir it seldom,  for nearly 7- 8 minutes
• Keeping in mind the noodles should not breakdown,
• The clear soup is nearly ready stir in the basil leaves and spinach at the very last moments while cooking.
• In four serving bowls divide the beef. Dipper the soup or this broth with beef at the bottom.
• Generously shake over the scallions with a few drop of chili garlic sauce, be careful for some who cannot handle spice it can ruin the meal.
•  To add to the tang squeeze in a few drop of lemon juice.
•  Best results when served hot.

POSSIBLE VARIATIONS IN THE BEEF SOUP

This is the basic recipe to get started on the soup with a little bit of imagination you can always pep up your soup. Feel free to add vegetables of your choice some croutons pop in a few olives. Freshly chopped green chilies for some a dash of vinegar and you can cut the tangy lemon juice. Spike it up with a few drop of olive oil. Black salt can also replace white salt. For those who do not want bulging paunches well the soup does not have any added fat. If you are using any fat replace it with olive oil.

GARNISH

 As garnish, a thin slice of boiled mushroom feel free to sprinkle it with herbs fresh or dried anything will do a lemon rind scrapped out thinnest can also be added. Few coriander leaves are a real boost to the taste. Or you may also try adding balsamic vinegar. Few bread slices cut in small square shapes and fried.

Storing mushroom soup:

You can stock the refrigerator with the beef soup for any occasion either for a huge gathering or just freeing you selves from the daily hassles of cooking.

• A proper size container or a bag.
• Freeze the soup once it has cooled down to room temperature or cool down by putting into the cans. Put the can in a bowl with water. It will cool faster.
• Avoid adding any raw additions while storing.
• Zero degree is the favorable temperature.
• Maximum storage time can be for months, but the taste depreciates while storing for long time.

Related information: beef soup is liked by all and can be made very quickly few points to be taken care of are

• Be careful when boiling the noodles in case of intense heat they might go gooey.
• You can add all the vegetables you like and are available but avoid fresh potatoes and ladyfinger.
• It is a clear soup so it will not be made viscous.

Hint

• Take special care about the consistency of the soup and its texture not viscous.
• I suggest  that you cook it on a low flame once you added the pre-boiled noodles
• A variety of herbs are added for the rich aroma.

How to make broccoli cheese soup- a gourmet’s delight

Apart from being a dish with unbeatable flavor, it can be cooked by somebody who is an amateur and being at full peace with the kitchen and of course taking care of the families nutrition along with pampering their taste buds’ would rate this dish as the most fuss free dish amongst all. The fresh crispy broccoli tops the nutrition charts along with imparting the dish with a unique flavor savored with the creamy flavor of the cheese. Are you a calorie conscious person or are your children nagging you for a quick before supper snack and simply detest broccoli or as a matter of fact greens in general. Say hello to this easy concoction

Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Serving size and calories: 1 cup helping of the soup,  gives 79 g calories form the fat or the cheese and butter added to the soup apart from this the total of 165 calories is got form the broccoli.

Serving size and fat profile: Total Fat content is 8.77g in one cup of soup. Which can be divided as Saturated Fat 3.37g making one half, Polyunsaturated Fat 2.18g this constitutes the second half, Monounsaturated Fat 3.05g composes the third part. These are well for your body and make your heart healthy ensuring it’s proper functioning by producing the “good” cholesterol or HDL.

Serving size and carbohydrate profile: Cholesterol 14 mg but these are the good carbohydrates which help in digestion.

Serving size and Vitamins: contributes 2% delivery of vitamin C  

Serving size and Minerals: calcium 19% and iron 2 %.

Directions

The basic Ingredients include: For making 4 servings we need the following ingredients

• Butter- 1/2 cup
• Broccoli  (16 ounce or 1 package frozen)
• Onion(1), chopped
•  chicken broth (4  cans), chopped
• Milk (2 cups )
• Garlic powder (1 tablespoon) or freshly chopped garlic
• cheese food (1 can or 1 pound) cubes- loaf processed
• Cornstarch- 2/3 cup
• Water (1 cup)

Equipment required: a Medium saucepan, spoon (Wooden).

Preparation Method

• ·         Take a stockpot; put it on a medium flame.
• ·         Add butter to it, wait until it melts.
• ·         Now add diced onions to it, stir the onion at low flame.
• ·         When the onion is light brown in color add broccoli to it.
• ·         Add chicken broth immediately and cover with a lid.
• ·         Let the soup simmer for 15 minutes.
• ·         After 15 minutes, add cheese, milk and garlic to it. Stir in for a great taste.
• ·         Mix cornstarch with water and stir in the soup. Stir the soup continuously and wait to bring texture and cook the ingredients.
• ·         Serve with garnishes.

POSSIBLE VARIATIONS IN BROCCOLI CHEESE SOUP

• While boiling the broth you can add all the vegetables you like. Chop and simmer!!! Or
• Try making the broccoli soup with cheese sauce, which is nothing but the normal white sauce with melt cheese added as per taste.
• Alas!! Anything that smells well and appetizing is always favored so pop in a few herbs a few sprigs of fresh parsley, some chives and not to forget oregano and basil this will commend its rich aroma and you see all those tongues lolling out.
• A dash of lemon juice adds to the tang.
• If you are on a healthy diet perhaps you can replace the butter with olive oil and cut down on the cheese.

GARNISH

 As garnish, a few leaves or coriander and a tiny slice of creatively carved lemon rind gives it an appreciable appearance. As the soup has a thick consistency a tiny chicken chunk can also be added or in fact any kind of your favorite meat.

Storing broccoli cheese soup:

This broccoli cheese soup can always be stocked in the refrigerator if it is a get together you are preparing for

• A suitable volume bud vase or a bag.
• Wait for the soup to cool  down to room temperature and then store or freeze Avoid adding any fresh herb
• The most favorable temperature Zero degree.
• It can be stored to a maximum of seven days.

Related information: broccoli cheese soup tops everybody’s favorite listing and is also easy to quick to cook .Though only some points which have to be taken care of are.

• Fresh broccoli is always proffered though if you are using frozen thaw it properly first and maybe you can par boil it.
• Though some people use freshly diced potatoes that ruin the taste a bit and my personal suggestion will be not to use it
• It can be garnished with cream as well

Hint

• Take special care about the consistency of the soup as its texture has to be viscous.
• It is suggested that you cook it on a low heat.
• Ass herbs of your choice to and you soup will have an irresistible aroma.

Gazpacho soup recipe- summer soupy flavor

Gazpacho soup is the all new weekend brunch this summer. Enjoy the taste of refreshing tomatoes with mouth watering flavors in it. Do not wait, just grab a few tomatoes and start with the recipe below.

Gazpacho soup is a cold tomato soup, served chilled with uniqueness of its flavors. So, not only winters but make the upcoming springs and summers the all new soup time for your family.

Prep time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

Nutritional values

The calorie value of gazpacho soup is 62; it accounts the following nutrition in it which is essential for health

Carbohydrates- total crab in this soup is 4 g which also includes sugars in it. Carbohydrate has a total of 1% contribution in the nutritional value of the soup.

Proteins- protein content is 8 g which is needful for the body.

Fats- total fat content accounts less than 1% which means that this food has no fat at all. This does not contain saturated fats or cholesterol in it.

However a very strong component of the soup is sodium which is present in a good quantity almost 739 mg in the soup.

Other than this vitamin A and C along with calcium and iron are present in this soup.

Main ingredients required

For the preparation of this superb cool stuff, collect these ingredients

• Tomatoes- 3, fresh and ripped
• Cucumber- ½, remove the seeds and cut into equally small pieces
• Garlic clove-1, peeled and minced
• Fresh ground black pepper powder- 1 teaspoon
• Red onion- 1, peeled and diced
• Lemon juice- 2 tablespoon
• Extra virgin olive oil- 2 tablespoon
• Red pepper- 1/2, remove the seeds and chop it
• Coriander leaves- 2 tablespoons, chopped
• Wine vinegar- 2 tablespoon
• Spring onion- 1 tablespoon, chopped
• Salt- to taste
• Water

Carefully remove the seeds and chop it before use.

Preparation method

To prepare this cold soup, start with the instructions below

• Take extra virgin olive oil in a pan and put the pan on low heat.
• Let the oil warm and chopped onions to it.
• Stir the onions for 3-5 minutes and add garlic and pepper to it.
• After 2 minutes add chopped cucumber and tomatoes and stir until cooked.
• Add all the herbs and wine vinegar and keep stirring the juice.
• Now add lemon juice and a tablespoon of extra virgin oil to it. Integrate it properly with a spoon.
• Add salt to taste.
• Add water to the mixture and allow it to cook for 10 minutes.
• Switch off the heat and let the mixture cool.
• Blend it properly in a blender to form a proper puree.
• Refrigerate it and add garnishes for a good presentation.

Possible variations in gazpacho soup

You may do certain variations to the soup like

• Add tomato juice to the soup; instead water to make the soup even tastier and full with the essence of tomatoes in every sip.
• Gazpacho soup is actually cold tomato soup but green gazpacho soup has the avocados and green pepper in it which is a variation of the gazpacho soup.

How to garnish/serve gazpacho soup

Garnishing brings life to your food. A good presentation makes out the best food. Garnish your gazpacho with these garnishes and feel the difference in your food

• Garnish with sour cream or a dollop of yogurt to it, top with a mint leaf on it.
• Decorate with diced pepper, onion, cherry tomatoes and croutons. Top chopped coriander leaves.
• Add basil and lavender to it with crunchy bread toasts to make the presentation complete.

Storing gazpacho soup

Storing the soup is not at all a problem with this soup. Gazpacho soup freezes easily and need not to serve hot, so it does not spoil as there are no temperature fluctuations in it. Just store it in a freezer in a dry air tight container. Serve whenever you want with your favorite garnishing.

Related information

Sieve the tomato puree with a mesh sieve so that no solid remains are there in the soup. Blend the solid remains and add to the soup. Add pepper and salt according to the taste.

Hint

Before serving, keep the soup at room temperature for sometime. If you are adding cream to it, add to the portion you are serving as the cream does not allow the soup to freeze properly.

How to make Albondigas soup – the tummy affair

This recipe is phenomenal, pronounced as ‘al-bon-dee-gus’ which in Spanish signifies meatballs. Therefore, to summarize albondigas soup is nothing but a meatball soup. Hearty plus meaty plus economical sums up this meal for the whole family and is relished all around the year. Regardless of age aspect it is savored by everybody alike let your imagination be, and with creativity u can garnish it as well as feed your children with the vegetables they have an aversion for. It is for the fitness freaks and also for the fed-up mothers who are fed up with their children’s tantrums over food, you can even store it.

Preparation time: 20 minutes                                                                                

Cooking time: 2 hours

Total time: 2 hrs 20 minutes

 NUTRITIONAL VALUES

Serving size and fat profile: again a same amount of soup will have 10 g of fat. Out of which, 4 g are saturated. The left over fats consist of polyunsaturated fat and monounsaturated fat, which are healthy for your body and make your heart healthy by producing the “good” cholesterol or HDL.

Serving size and carbohydrate profile: there are 17 g crabs including sugar 3 g and dietary fiber 3 g.

Cholesterol is 15 mg and sodium is 5%.

The basic Ingredients include:

For making 6 to 8 servings we need the following ingredients

INGREDIENTS

Olive oil – 2 Tablespoons

Chicken stock- 3 quarts

Garlic clove- 1, minced

String beans- 1 cup ends and strings to be removed, 1 inch should be the relevant size of each piece cut.

White rice- 1/3 cup

Cilantro- chopped, ½ cup

Large onion- 1, chopped

Ground beef- 1 pound

Tomato sauce- ½ cup

Mint leaves- ¼ cup, chopped

Large carrots- 2, peeled and sliced

Parsley- ¼ cup, chopped

Egg- 1, raw

Salt- 1 1/2 teaspoon

Ground fresh black pepper- ¼ teaspoon

Oregano- 1 teaspoon of dried, crumbled; or 1 Tablespoon fresh chopped oregano

Cayenne (optional) though just a dash

Green peas- 1 ½ cup, you can use both fresh or frozen peas

Salt- depends

Equipment required: a Medium saucepan, spoon (Wooden) and a huge bowl.

Gluten free cooking needs gluten free stock so while using a canned stock which is already prepared, try to use gluten free stock for it.

Preparation Method

For the broth

The oil is heated in the large soup pot measuring about 5-qt on medium flame.

Add onion and cook until turns soft and has a pinkish color, near about five minutes. To this add the minced garlic and cook for1-2 minutes till u get the aroma.

Add the broth mixture along with the tomato sauce.

Let the mixture boil, as it starts boiling reduce the temperature and allow it to simmer.

Add the carrots and stir it well.

At the end add string beans to it and let it simmer until the ingredients get cooked.

For meat balls

Prepare the meatballs. Rice and meat are mixed. Kneaded well

Then the fresh mint leaves are added to it.

Add salt to taste and a dash of pepper in it.

At the end add parsley to it and stir well.

Knead in the egg. From the mixture make 1-inch meatball. Make about 15-20 meatballs.

For the soup

These meat balls are added to the soup. Add the meatballs one by one.

The mixture is covered and simmered for half an hour.

The peas are added nearing the end of the preparation when you are about to complete.

To this concoction as a dash of oregano, salt and pepper are added to taste along with a pinch of cayenne. Suiting individual taste.

Chop fresh cilantro and serve.

POSSIBLE VARIATIONS IN ALBONDIGAS SOUP

This is the basic meat ball soup recipe and with some creativity you can always make this recipe your signature.

• In the broth you can add zucchini or other vegetables of your choice some baby corns or corn kernels and even
• Chopped salted peanuts in the meatballs to add the crunch along with the tang
• Fell free to add herbs a dash of sesame oil adds to the flavor.
• You can replace olive oil with any fat you prefer.
• You can also use beef stock instead chicken stock, or use mixture of both.

GARNISH

You can try it with a dollop of Sour cream as garnish, or grated cheddar cheese along with chopped red onions, you can give green onions a try, though avocado is much favored by all. You can also try Guacamole.

Storing Albondigas soup:

You can stock the refrigerator with this Albondigas soup for any occasion.

• An appropriate sized container or a bag for starters will do
• Wait for the soup to cool down at room temperature and then refrigerate it.
• Avoid adding any fresh herb prior storing.
• Zero degrees are the most suitable temperature.
• It can be stored for a maximum week.

Related information

• While using stock, keep in mind that the meatballs have their own stock, so use it accordingly.

Hint

• Take special care about the consistency of the soup as the broth is not too viscous.
• Be careful after adding the meatballs though. As they should not break and you can even add one as an experiment and make variations to the mixture as per requirement and is suggested that you cook it on a low flame

Cauliflower Soup- the perfection food

Cauliflower soup is perhaps the best way to feed your children with vegetables and several variations can also be tried. Be it the left over vegetables in case of children who have an aversion for greens. With some creativeness you can pep up your soup. It can be very conveniently made even if you are an amateur cook and have just taken up cooking. Be it every day meal for your family or if you have to cater to a big gathering of people or you have got tantrum throwing teenagers to deal with, armed with this recipe you will have everybody Sipping-away!!!

Prep time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Nutritional values

The cauliflower soup is a healthy food with vegetables, chicken and broth in it. Few main nutritional values are enlisted for this vegetable soup

Calories: 129.6 g

Protein: 9.4 g

Carbohydrates: 20 g

Dietary Fiber: 3.5 g

Fat: 1.6 g

To reduce fat or cholesterol in the soup, one should avoid cheese and crème toppings on it and replace fat with olive oil. Plus this soup is high on the dietary fiber which is very important for the proper functioning of your gastro intestinal tract. Other than this it also helps in increasing the HDL cholesterol which is the good cholesterol which helps the proper functioning of the heart and keeps a healthy body. Even if you are suffering from obesity then this perhaps will be the most fulfilling meal for you. High on nutrition, wholesome meal, and the best way to manage your weight.

Main ingredients required

Onions (2, chopped)
garlic clove (1, quartered)
celery stalk (1, chopped)

Bay leaf (1)
sodium-reduced chicken stock or fresh stock- 1 can
cauliflower head (1, chopped)

Nutmeg (1/4 tablespoon)
milk- 1 cup
Chopped fresh chives (2 tablespoon), dried will also do.

Salt and pepper each 1/2 tablespoon

Equipment required: medium sized saucepan, a wooden spoon for stirring, blender or a food processor.

Preparation method

• In the medium saucepan, heat a little butter and add the onions
• When the onions turn a light pink shade and are tender enough add, celery, garlic paste and bay leaf.
• Stir for a while and when the garlic turns golden – brown add the chicken stock and 3 cups of water and bring it to boil. Add nutmegs to it and stir.
• For 15 minutes simmer it and put the heat to medium and cover it.
• Add the cauliflower; and with occasional stirring and cook for sometime on a low flame until cauliflower is cooked and soft.
• The bay leaf is removed and discarded.
• When the concoction is complete pour it in the blender and blend in small quantity.
• While blending add milk, salt, pepper to taste and whisking it until smooth
• When done return it to the sauce pan and simmer
• Top with chopped chives best when served hot.

Possible variations in cauliflower soup

Few possible variations in cauliflower soup are.

• You can use cheese or cottage cheese. But be sure to grate it before use.
• This is a basic cauliflower soup preparation; instead you can make chicken cauliflower soup which requires chicken and broth.
• Spike up the concoction with herbs.
• Replace butter with olive oil.
• You can add an egg white to it and also a few shreds of chicken or whichever meat you like.
• Soak in a few almonds and mix them while blending will add to the rich taste.

How to garnish/serve cauliflower soup

Certain ways to make your preparation more appealing are as follows

• Sprinkle grated cheese and add a basil leaf to it, other herbs can also be used
• A few drops of lime, a little lemon wedge and your soup will have the tang.
• Avocado is another suggested garnishing, some pieces of avocado.
• Or you may chop little cilantro and spray it along with grated cheese.
• Or a dollop of sour cream does well.
• A small chunk rather shred of chicken along with a coriander leaf of any herb available.

Storing cauliflower soup

For storing cauliflower soup, make sure you have these facilities to store it.

• Store it in a freezer bag or sealed container.
• Store after consumption, after 2-3 hours of cooking.
• Do not add any raw herb or vegetable during storage.
• Store in freezer at zero degree temperature.
• Store only up to 7 days. Do not use the stored soup more than a week.

Related information

Cauliflower soup can be very easily cooked at home in the kitchen, but a certain points to take care about are as follows.

• Prior to serving the soup take out the bay leaf.
• Also you can add more vegetables to the puree. As per your requirement.

Hint

• Take care about the texture of the soup; it should not be too watery, and incase it is then cook on a low flame. And do not drain water.