4 Soup Recipes To Keep You Warm And Cozy.

Tomato Noodle Soup

Servings - 4 - 5

INGREDIENTS
Oil - 2 tablespoons
Onions - 115 grams
Tomato - 260 grams
Water - 400 milliliters
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Boiled noodles - 120 grams

PREPARATION
1. Heat 2 tablespoons oil in a skillet, add 115 grams onions and fry till translucent.
2. Then, add 260 grams tomato and saute until it turns soft and pulpy.
3. Cook for 5 - 7 minutes on medium heat.
4. Now, add 400 milliliters water and mix it well.
5. Bring it to a boil.
6. Boil for 5 - 7 minutes on medium heat.
7. Add 1 teaspoon salt and mix it well.
8. Remove it from heat and allow it to cool.
9. Transfer this into a blender and blend it into a smooth puree.
10. Transfer this puree into a another skillet and give it a nice stir.
11. Add 1 teaspoon black pepper and mix it well.
12. Now, add 120 grams boiled noodles and mix it again.
13. Cook for another 5 - 7 minutes on medium heat.
14. Serve hot.

Veg Manchow Soup

Servings - 2 - 3

INGREDIENTS
Oil - 30 milliliters
Ginger - 2 teaspoons
Garlic - 2 teaspoons
Green chili - 2 teaspoons
Onions - 30 grams
Spring onions - 30 grams
Carrots - 70 grams
Bell pepper - 65 grams
Cabbage - 70 grams
Green beans - 60 grams
Mushrooms - 50 grams
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Vegetable stock - 1 litre
Soy sauce - 1 teaspoon
Vinegar - 1 teaspoon
Corn flour - 2 tablespoons
Water - 60 milliliters
Spring onions - for garnishing
Fried noodles - for garnishing

PREPARATION
1. Heat 30 milliliters oil in a skillet, add 2 teaspoons ginger, 2 teaspoons garlic and stir for 1 - 2 minutes or until it turns golden brown in color.
2. Then, add 2 teaspoons green chili, 30 grams onions and fry till translucent.
3. Now, add 30 grams spin onions, 70 grams carrots, 65 grams bell pepper, 70 grams cabbage, 60 grams green beans, 50 grams mushrooms and mix it well.
4. Cook for 7 - 10 minutes on medium heat.
5. Add 1 teaspoon salt, 1/2 teaspoon black pepper and mix it well.
6. Then, add 1 litre vegetable stock and mix it well.
7. Bring it to a boil.
8. Add 1 teaspoon soy sauce, 1 teaspoon vinegar and mix it well.
9. In a bowl, add 2 tablespoons corn flour, 60 milliliters water and mix it well.
10. Pour the mixture into the pan and mix it well.
11. Bring it to a boil.
12. Boil for 5 - 7 minutes on medium heat.
13. Garnish with spring onions and fried noodles.
14. Serve hot.


Lemon Coriander Soup

Servings - 2 - 3

INGREDIENTS
Oil - 15 milliliters
Ginger - 1 teaspoon
Garlic - 2 teaspoons
Onions - 35 grams
Spring onions - 25 grams
Carrots - 35 grams
Coriander - 20 grams
Vegetable stock - 850 milliliters
Salt - 1/4 teaspoon
Black pepper powder - 1/4 teaspoon
Lemon juice - 30 milliliters
Corn flour - 1 tablespoon
Water - 30 milliliters
Coriander - for garnishing

PREPARATION
1. Heat 15 milliliters oil in a pan, add 1 teaspoon ginger, 2 teaspoons garlic and stir for 1 - 2 minutes.
2. Then, add 35 grams onions and fry till translucent.
3. Now, add 25 grams spring onions, 35 grams carrots and mix it well.
4. Cook for 5 - 7 minutes on medium heat.
5. Add 20 grams coriander and mix it well.
6. Then, add 850 milliliters vegetable stock, 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
7. Bring it to a boil.
8. Now, add 30 milliliters lemon juice and stir well.
9. In a bowl, add 1 tablespoon corn flour, 30 milliliters water and mix it well.
10. Pour the mixture into the pan and mix it well.
11. Bring it to a boil.
12. Boil for 5 - 7 minutes on medium heat.
13. Garnish with coriander.
14. Serve hot.

Palak Soup

Servings - 4 - 5

INGREDIENTS
Oil - 1 1/2 tablespoons
Garlic - 1 1/2 teaspoons
Onions - 85 grams
Spinach - 150 grams
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Coconut oil - 2 teaspoons
Cumin powder - 1 teaspoon
Coconut milk - 220 milliliters
Water - 110 milliliters

PREPARATION
1. Heat 1 1/2 tablespoons oil in a skillet, add 1 1/2 teaspoons garlic and stir for 2 - 3 minutes.
2. Then, add 85 grams onions and fry till translucent or until it turns golden brown in color.
3. Now, add 150 grams spinach and mix it well.
4. Cook for 3 - 5 minutes on medium heat.
5. Add 1 teaspoon salt, 1 teaspoon black pepper and mix it well.
6. Cook for another 3 - 5 minutes on medium heat.
7. Remove it from heat and allow it to cool.
8. Transfer this into a blender and blend it into a paste.
9. Heat 2 teaspoons oil in a skillet, add the blended paste in it and stir well.
10. Add 1 teaspoon cumin powder and mix it well.
11. Then, add 220 millilites coconut milk and mix it well.
12. Bring it to a boil.
13. Now, add 110 milliliters water and stir well.
14. Bring it to a boil again.
15. Boil for 5 - 7 mi notes on medium heat.
16. Serve hot with toasted bread.