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Home » Food-recipes » Soup-recipes--120131
Stir It Up!

Want to pamper your taste buds? Nothing can be better than a steaming hot bowl of soup.

Right from clear corn soup to chicken manchow, soups have always been a favourite with most people. They’re not just delicious but also quite healthy. And, if you’re on a weight loss program, there can be nothing better and more filling than a healthy soup before every meal. Soups can be prepared from almost anything, as long as you follow the basic weight loss guidelines: avoid late night carbohydrates and saturated fats. Here are some healthy soup recipes you can try out...   

Bean and Tomato soup

Bean and tomato soup Ingredients:
1/2 cup black beans, soaked
1 bay leave
1/2 cup onions, sliced
1/4 cup capsicum, chopped
1 tsp garlic, chopped
1 cup tomatoes, chopped
1 tsp oil
Salt and black pepper powder to taste

  1. Drain the water from the beans and add 2 cups of fresh water, salt and bay leave to it. Put it in a pressure cooker and let it cook for about 10 minutes till the beans turn soft. Once cooked, remove the bay leave.
  2. Heat the oil in a non-stick pan and saute the onions, until it turns golden brown.
  3. Now, add the capsicum and garlic to it and saute for about 2 minutes. Then, add the tomatoes and let it cook for another 2 minutes over medium heat. Add the beans along with the water in which they were cooked and bring it to a boil.
  4. Simmer for 5 to 7 minutes and season with salt and pepper. Serve hot.

Chicken Hot and Sour

Chicken Hot and Sour soup Ingredients:
3 cups chicken stock
1 tablespoon tom yum paste
1/2 clove garlic, finely chopped
3 stalks lemon grass, chopped
2 kaffir lime leaves
2 skinless, boneless chicken breast halves, shredded
4 ounces fresh mushrooms, thinly sliced
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon chopped green chile pepper
1 bunch fresh coriander, chopped
1 sprig fresh basil, chopped

  1. In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan and cook for 5 minutes.
  2. Now, mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking, until well blended. Remove from heat, and serve warm, garnished with some coriander and basil.

Thai Vegetable Soup
Thai Vegetable soup
1 cup uncooked brown rice
2 cups of water
3 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1/4 cup ginger root, chopped
1 cup carrot, chopped
1 cup broccoli, chopped
1 red bell pepper, diced
2 small cups coconut milk
6 small cups vegetable broth
1 small cup white wine
3 tablespoons fish sauce
2 tablespoons soy sauce
3 Thai chile peppers
2 tablespoons lemon grass, chopped
1 tablespoon Thai pepper garlic sauce
1 teaspoon saffron
3/4 cup plain yogurt
Fresh coriander, for garnish

  1. Bring the rice and water to a boil over medium heat. Cover the vessel and let it cook for about 20 minutes.
  2. Now, heat the olive oil in a large pot over medium heat and cook the onion, garlic, ginger and carrot for about 5 minutes. Then, mix in the broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Let it cook for about 20 minutes.
  3. Once cooked, pour the soup in batches into a blender or food processor and blend, until smooth and creamy. Return to the pot and mix in the yogurt and cooked rice. Garnish it with some coriander.

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