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Healthy Soup

Healthy Soup

Soup- Essential for Healthy Diet

Do you want a healthy diet for your family? Well, it is a common desire for all. A healthy diet consists of different food item. Soup is a must for a nutritious diet. Include soup in your regular diet chart. You can go for both veg soups like broccoli soup, mixed vegetable soup, sweet corn soup, sweet potato soup and so on. You can choose among cream chicken soup, spicy chicken soup, creamed corn and chicken soup in non-veg soups.

Tomato Soup Recipes

The ingredients that you need to prepare Cream Tomato Soup include:

• Tomatoes - 1 Kg
• Handful of Coriander leaves
• Chopped ginger
• Chopped garlic - 3 tea spoons
• Chopped chili - 1/2
• Butter - 1-1/2 tea spoon
• Light cream - 1 table spoon
• Basil
• Salt

Preparing this soup is easy enough. First smash the tomatoes and keep them in a bowl. Now heat the vessel. The flame must be medium. Add butter first and then coriander leaves, chopped ginger, chopped garlic and chopped chili. Mix them until it emits a good aroma.

Now add the smashed tomatoes to it and bubble. You can also add some water if needed. The next things to add are basil and salt as per taste. As soon as it starts boiling remove the vessel from the gas. Now let the soup cool. Strain it when it cools down. Now keep the vessel on the gas again and add cream. Stir it a little and your tasty and healthy Cream Tomato Soup is ready.

Chicken Soup Recipes

Just like veg soup there are a number of non-veg soup recipes. One of the most popular recipes is Lemon Chicken Soup. The ingredients that are needed to prepare this soup include:

• Chicken parts - 3 pound
• Large ribs celery - 3
• Large carrots - 4
• Chopped onions - 3 & 1/2 cups
• Chopped spinach (10-ounce packages frozen) - 1 & 1/2 pounds
• Chicken broth - 4 cups
• Oil or butter - 1 table spoon
• Pearl barley - 1/2 cup
• Bay leaves - 2
• Dried thyme leaves - 1/4 tea spoon
• Minced fresh dill - 1/4 cup
• Lemon juice - 4 to 5 table spoon
• Water - 4 cups
• Salt

The method of preparing Lemon Chicken Soup is absolutely hassle free. First place the cooker on a stove over medium-high heat. Heat the butter until it melts. Now cook the onion for 10 minutes. Cover the cooker over low heat. Stir it from time to time. Pour some water. Now add chicken parts, bay leaves, thyme, barley, peeled carrots and celery (cut into 1 inch size). Now place the cooker over high heat. Also maintain high pressure and for that lower the heat after sometime. Now cook for 12 minutes.

The next thing to do is to quick-release the pressure. For that place the cooker under cold running water. Now unlock the lid so that the excess steam can escape. Now separate the chicken parts out of the cooker. Now taste the barley to see whether it has become chewy and tender.

Now remove any visible fat. Also remove the bay leaves. Now add chicken broth and salt. Now put some chopped spinach in it. Now boil until the spinach is tender. Now cool the soup. Remove the meat from the bone of the chicken. Chop it into pieces and return to the cooker. Turn of the stove when the chicken is hot. Now add dill and fresh lemon juice and keep stirring. Follow this chicken soup recipe. Your delicious lemon chicken soup is ready.

I'm looking for healthy soup receipes?

All soups except sea food. I'm looking for any kind. I know how to make chicken/beef soup. I can even make the mexican soup "Posole." I love oriental food. Egg drop soup, Hot soup. I don't know how to make them. I think ingredients is the main part in the soups.

Tom Yum Goong

4cups water
1cup shrimp
5mushrooms
1-2 limes
1lemon grass
3kaffir lime leaves
2tablespoon fish sauce
5sprigscilantro
3chili peppers
1tablespoon nam prig pow [Optional]

Start boiling the water in a 2 quart pot. Peel and devein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. If you want, you can tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes.

Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl.

Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Add the shrimp and turn off the heat. Shrimp gets too tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve.

Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland. It's right if it's good for your sinus.

CHINESE MEATBALL SOUP

MEATBALLS:

1 pound ground beef, chuck or sirloin, lean
3/4 cup oatmeal or bread crumbs
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
1 1/2 teaspoons fresh ginger, minced finely
1/2 teaspoon black pepper
1/4 cup chicken broth
1 egg

SOUP:

2 large cans (14 ounce) chicken broth
1 cup water
1 package (6 ounce) frozen snow pea pods
1/2 pound baby carrots, cut in half
1 1/2 cups fresh or canned bean sprouts
1/2 cup green onions, thinly sliced
1 1/2" cube fresh ginger, finely grated
1 clove garlic, finely minced
peanut or olive oil for roasting

Combine soup ingredients in large saucepan over low heat to simmer (reserve snow pea pods and carrots for broiling or stir frying).

Prepare meatballs: stir ingredients together, shape into 1 1/4" meatballs and place on lightly oiled broiler pan. Spray lightly with an olive oil spray if you used very lean meat. Broil until nicely browned or bake at 400° 15 minutes.

To roast the baby carrots, cut carrots in half, lengthwise. Rub in one or 2 tablespoons of olive or peanut oil, and sprinkle between the meatballs on the broiler pan. Do the same with the thawed snow peas.

Check while broiling, and remove carrots, snow peas, and meatballs as they begin to brown. Drain on paper towels briefly and add to soup. If you wish to skip this step, you may alternatively brown the meatballs, snow peas, and carrots in a wok.

With all ingredients now in soup, simmer over low heat 15 to 20 minutes and season to taste with salt, pepper, a pinch of Chinese Red Pepper, if desired, and a dash of soy sauce.

Mulligatawny Soup

This Classic Anglo-Indian soup, the name of which means "pepper water," should be richly endowed with meat and piquantly spiced. Taste the soup as it cooks, adding lemon juice, cayenne pepper and curry powder as necessary.

1 clove garlic, minced
1/4 teaspoon cumin seeds, ground
6 whole cloves, finely crushed
1 tablespoon curry powder (or to taste)
1/4 teaspoon ginger, groundcayenne pepper
1/4 cup unsalted butter (1/2 stick)
1 roasting chicken, cut into serving pieces (4 to 4 1/4 lb)
chicken giblets, coarsely chopped
3 stalks celery, with leaves, thinly sliced
2 large onions, chopped
2 carrots, diced
1 leek, thinly sliced (white part only)
11 cups chicken stock, defatted (preferably homemade,
2 quarts plus 3 cups)
salt & pepper, freshly ground
2/3 cup long grain rice
2 medium-size apples, peeled, cored and diced (tart)
1 cup plain yogurt
2 tablespoons fresh lemon juice (or to taste)
2/3 cup whipping cream, warmed
chopped fresh parsley, to garnish
lightly toasted sliced almonds, to garnish

1. Combine garlic and spices.
2. Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides.
3. Add giblets and saute until cooked through.
4. Transfer chicken and giblets to stockpot. Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot, leek and spice mixture and blend well.
5. Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender.
6. Add to chicken.
7. Stir in remaining stock and season with salt and pepper.
8. Cover and simmer 30 minutes.
9. Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
10. When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
11. Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes.
12. Degrease soup if necessary.
13. Stir in lemon juice, then blend in cream.
14. Taste and adjust seasoning.
15. Pour into heated tureen and sprinkle with parsley and almonds.

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