4 Healthy Homemade Soups You’ll Make on Repeat.😋

Vegetable Mushroom Soup

Servings - 2- 3

INGREDIENTS
Olive oil - 1 teaspoon
Garlic - teaspoon
Onion - 70 grams
Vegetable stock - 200 milliliters
Water - 250 milliliters
Mushrooms - 300 grams
Broccoli - 40 grams
Zucchini - 60 grams
Soy sauce - 1 teaspoon
Dried thyme - 1/8 teaspoon
Oregano - 1/8 teaspoon
Salt - 1/8 teaspoon
Black pepper - 1/8 teaspoon
Bay leaf - 1

PREPARATION
1. Heat 1 teaspoon olive oil in a pan, add 1 teaspoon garlic and stir it until it
turns golden brown in color.
2. Add 70 grams chopped onions, fry till translucent or until it turns golden
brown in color.
3. Add 200 milliliters vegetable stock, 250 millilitres water, 300 grams
mushrooms, 40 grams small pieces of broccoli, 60 grams small pieces of
zucchini and mix it well.
4. Add 1 teaspoon soy sauce, 1/8 teaspoon dried thyme, 1/8 teaspoon
oregano and mix it well.
5. Now add 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1 bay leaf and mix it
well.
6. Cover with lid and cook it for 12-18 minutes.
7. open lid and remove bay leaf now.
8. Stir it well and remove it from heat.
9. Serve hot.

Mushroom & Spinach Onion Soup

Servings - 3 - 4

INGREDIENTS
Water - 1 litre
Spinach - 240 grams
Onions - 55 grams
Oil - 1 tablespoon
Unsalted butter - 50 grams
Garlic - 2 tablespoons
Onions - 35 grams
Mushrooms - 175 grams
Salt - 3/4 teaspoon
All purpose flour - 2 teaspoons
Milk - 250 milliliters
Black pepper - 1/4 teaspoon
Mixed herbs - 1 tablespoon
Vegetable broth - 1 litre
Fresh cream - 50 grams

PREPARATION
1. Heat 1 litre water in a heavy skillet, add 240 grams spinach, 55 grams onions and mix it well.
2. Bring it to a boil.
3. Boil for 8 - 10 minutes on medium heat.
4. Remove it from heat and strain the spinach and onion.
5. Transfer this into a blender and blend it into a puree. Keep aside.
6. Heat 1 tablespoon oil, 50 grams unsalted butter in a heavy skillet, add 2 tablespoons garlic and stir well.
7. Then, add 35 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 175 grams mushrooms and mix t well.
9. Cook for 8 - 10 minutes on medium heat.
10. Add 3/4 teaspoon salt, 2 teaspoons all purpose flour and mix it well.
11. Then, add 250 milliliters milk and mix it well.
12. Add 1/4 teaspoon black pepper, 1 tablespoon mixed herbs and mix it again.
13. Bring it to a boil.
14. Now, add the blended puree and mix it well.
15. Add 1 litre vegetable broth and mix it again.
16. Bring it to a boil.
17. Boil for 10 - 12 minutes on medium heat.
18. Add 50 grams fresh cream and mix it well.
19. Cook for another 8 - 10 minutes on medium heat.
20. Remove it from heat.
21. Garnish with fried bread pieces.
22. Serve hot.

No Onion No Garlic Tomato Soup

Servings - 2 - 3

INGREDIENTS
Butter - 1 1/2 teaspoons
Bay leaf - 1
Carrots - 30 grams
Tomato - 500 grams
Salt - 1/2 teaspoon
Water - 500 milliliters
Powdered sugar - 1 tablespoon
Black pepper - 1/2 teaspoon
Roasted cumin powder - 1/4 teaspoon
Salt - 1/4 teaspoon

PREPARATION
1. Heat 1 1/2 teaspoons butter in a pressure cooker, add 1 bay leaf, 30 grams carrots and mix it well.
2. Add 500 grams tomato and mix it well.
3. Cook for 5 - 7 minutes on medium heat.
4. Add 1/2 teaspoon salt, 500 millilites water and mix it again.
5. Cover it with lid and cook until you hear 2 whistles.
6. Open the lid and remove it from heat.
7. Allow it to cool for about 10 minutes.
8. Transfer this into a blender and blend it into a paste.
9. Transfer this puree into a pot and stir well.
10. Then, add 1 tablespoon powdered sugar, 1/2 teaspoon black pepper, 1/4 teaspoon roasted cumin powder, 1/4 teaspoon salt and mix it well.
11. Bring it to a boil.
12. Boil for 8 - 10 minutes on medium heat.
13. Remove it from heat.
14. Garnish with toasted bread.
15. Serve hot.

Roasted Garlic Green Peas Soup

Servings - 2

INGREDIENTS
Olive oil - 1 tablespoon
Garlic - 1 1/2 tablespoons
Onions - 72 grams
Cashews - 40 grams
Green peas - 395 grams
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Water - 660 milliliters
Cashew cream - for garnish
Black pepper - for garnish

PREPARATION
1. Heat 1 tablespoon olive oil in a heavy pot, add 1 1/2 tablespoons garlic and roast it till golden brown.
2. Add 72 grams onions and fry till translucent.
3. Then, Add 40 grams cashews and roast it for 2 - 3 minutes on medium heat.
4. Now, add 395 grams green peas, 1 teaspoon salt, 1 teaspoon black salt and stir it for a minute.
5. Add 660 milliliters water and boil it for 5 - 10 minutes till peas become soft.
6. Now, let it be cool down little bit.
7. Transfer it to blender and blend until smooth.
8. Again transfer it to heavy pot and bring it to a boil.
9. Garnish with cashew cream and black pepper.
10. Serve hot.