'Soups' ↓

Traditional Indian soups from all over India such as Dhal soups, Rasam soups and other healthy soups are featured here

Weather’s getting wet and cool. Why not try this carrot soup as an evening cheer-up snack?

Here’s the formula to get started:

2 carrots - medium sized
1 medium piece bottle gourd
1 small onion
1 small tomato
1 small potato
1/2 tsp sugar
salt, pepper to taste
1-2 tbsp. whipped cream
1 tsp chopped basil or coriander

The method:

Clean, peel and chop vegetables into large chunks. Pressure cook till soft. Cool, blend in mixie and strain. Add seasoning except chopped coriander and cream.

If desired, serve chilled with soup sticks. Serve hot with hot garlic rolls. In either case add a swirl of cream and some chopped coriander on top in each bowl.

This recipe comes courtesy Paton Jackson from 911dietplans.com

6 large green onions
2 green peppers
1 or 2 cans of tomatoes (diced or whole)
3 Carrots
1 Container Mushrooms
1 bunch of celery
Half a head of cabbage 
1 package Lipton soup mix
1 or 2 cubes of bouillon (optional) 
  Season to taste with salt, pepper, parsley, curry, garlic powder, etc.

Slice green onions, put in a pot and start cooking. Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot. Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot. Clean carrots, cut into bite size pieces, and add to pot. Slice mushrooms into thick slices, add to pot .

If you would like a spicy soup, and add a small amount of curry or cayenne pepper now. You can use  chicken bouillon cubes for seasonings. These have all the salt and flavors you will need. Use about 12 cups of water, cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper.

This is the recipe I found, and from speaking to several people this is my conclusion: if you stick to the plan, it can work for you, yet this whole cabbage soup business is for those who can actually appreciate it. As for me, I truly believe that one should consume not only what would make his lose weight, but also something that would taste good! What would be the point of suffering if your final goal is to feel good? I think that one should enjoy not only the result but also the  process!.

Visit Indian food Kitchen for more soups, ethnic and modern.

Guest Chef Lynne Birch gives us 3 soup recipes to beat the summer heat ( Summer’s in India now). These make use of a food processor or a mixer and take less than 10- 15 minutes to make..

Summer Vegetarian soup

This is great tasting soup with a touch of Italy included. It is super easy to make and very healthy. It is particularly good on a hot summer day

an avocado - skin and pit removed of course
4 tomatoes - they may not be quite juicy enough (see below)
Basil to taste (Thai basil is really good in this)
4 tablespoons of extra virgin olive oil

Process:

How easy is this soup? Simply throw everything into your food processor and mix until it is smooth. If you find that it is more like a smoothie than soup, simply add more liquid (or swap one of the Roma tomatoes for another more juicy variety). Pour into bowls, garnish as you wish (minced chives are nice) and enjoy.

Sensational Salsa & Black Bean

This soup is a very simple soup that takes just a few minutes to prepare. It can be served hot or cold, but always benefits from being heated. Roughly 4 servings

INGREDIENTS:

2 normal sized cans of black beans (any brand is OK, but try for low salt)
1 1/2 cups soup stock (Just use chicken, beef, or vegetable bullion)
1 cup of your favorite salsa (chunky makes a heartier soup)
1 teaspoon cumin (best to use fresh ground in the soup and you can sprinkle seeds on top too)
1/4 cup of sour cream
1-2 green onions chopped fine

Process:

Put the beans, salsa, cumin, and soup stock into a food processor (a blender is OK too). Puree the mixture until it is creamy in texture. Pour the mixture into a mid-sized pot and heat on low-medium until it is completely hot. This allows the flavours to merge. If you are going to serve it cold, move it to the fridge to cool off till it is time to eat. To eat it hot, simply serve into bowls and garnish with the onions and some of the sour cream.

Mango Soup

Mangos are simply divine. They are great as a fruit, mixed into drinks, added to salads. They also make a really good cool summer soup which is explained below.

Ingredients:

1 large RIPE mango (it will be soft, no squishy, to touch)
2 cups chicken soup stock (make your own or use bullion if you must)
1 TBSP lemon grass (available in most Asian markets, it looks like long
greenish reeds when you buy it)
1 TBSP ginger - Freshly chopped is best
Ground chili peppers to taste
1 cup yogurt (2% plain is best)
2 TBSP cilantro (chinese parsley) chopped fine

Process:

Chop mango and put in food processor. Mix briefly and then put in the ginger, lemon grass, chili and 1/2 cup of soup stock. Mix again till everything becomes very smooth. Move the soup into another bowl (be sure it is large enough) and mix in first the rest of the stock, and then the yogurt. This is best served cold, so put in fridge till you are ready to eat. Then put into bowls and serve with the cilantro as the garnish.

As the temperature starts to go up give these soups a try. They are all very simple and will add a new delicious and healthy dimension to your summer diet.

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Recipe Courtesy : Lynne Birch from My Kitchen Appliance. She writes on home decor and kitchen topics http://www.my-kitchen-appliance.com/.

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Soup Recipes at our site

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Found this recipe in an international magazine. Tastes really good ( a bit sour). Kidney Beans may be substituted for any other bean variety.

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Soup Recipes at Indian food Kitchen main site
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Kidney Bean Soup
2 Cups Kidney Beans (washed)
1 large chopped Onion
1 large can Tomatoes
1 tsp. Chili Powder
Juice of 1 Lemon (important)
Salt and Pepper to taste.

Wash beans thoroughly (about 2 cups). Place in large kettle,cover with water, add 2 Tbsp. Salt and soak overnight. In the morning, drain and add cups water and ham bone or ham hocks
(best with bone included). Bring to a boil. Simmer slowly about2-1/2 to 3 hours.Simmer another 30 minutes or soThis freezes very good if you have left overs. You can also use apackage of mixed soup beans if you prefer to do so.

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Soup Recipes at Indian food Kitchen main site
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