Soups for the Soul
Soups are wholesome meals which work wonders towards replenishment of your body. Soup can hold maximum nutrients if done right. Actually even if not done right, add some Italian spice mix or some freshly crushed black pepper and you still be able to slurp some deliciousness and health into your guts.
Today I give you not one but three different colored soup recipes by using more or less the same ingredients but the color changes when you highlight one ingredient.
- Carrot Soup: Carrot, Tomato, Broccoli, Black Peppercorns, Garlic Clove
- Beetroot Soup: Beetroot, Tomato, Carrots, French Beans, Broccoli, Black Peppercorns
- Spinach Soup: Palak, Moong Daal, Basil, Onions, Green Chilli, Garlic Clove
Before I get into the recipe, Why these soups and what is so special about these soups?
- All the three are targeted towards not just filling up the tummy but in fact, can boost your hemoglobin levels instantly.
- Each of them has one core ingredient which is rich in antioxidants.
- These soups are easy to make as they have same sets of ingredients but each home cook can alter them based on availability and taste.
Now for the recipes. Giving measurements for one serving. You can build up as per need.
- 2 Orange Carrots: Peeled & Chopped
- 1 Tomato
- 1-2 Florets of Broccoli
- 1 Garlic Clove
- 2-4 Black Peppercorns (based on taste you can increase)
- Salt & Sugar for seasoning
- In a saucepan take 1 cup of water add all the above ingredient and let them boil for ten minutes.
- Once the carrots are done turn off the heat, let it cool off for some time and then blend the mixture
- Strain the puree through a sieve and simmer it for a min and add the seasonings.
A different recipe of Carrot Soup Here
- 1 small Beetroot
- 2-3 Tomatoes
- 2-3 florets of Broccoli
- 1/2 Carrot
- 3-4 French Beans
- 3-4 Black Peppercorn
- Fresh Sprig of Basil
- Saute all the above veggies on some olive oil until done.
- one the cool off you can blend and then strain through a sieve.
- Adjust seasoning and bring to a simmer before serving
- One can also add onion to get a bit of sharpens to the soup.
- Beetroots can be overpowering hence based on your families preference adjusts the quantity. You will still get the royal color but the flavor would be subtle.
Spinach or Palak Moong Daal Soup
- 1 large onion
- 1 Bay Leaf
- 1 bunch of Spinach
- 3 tbsp of moong daal aka Split Green Gram ( soak in water for 10-15 mins )
- 4-5 Garlic Cloves
- 1-2 Green Chilli
- Ghee for Cooking
- Cream for Garnish
- Optional: Broccoli & Basil
- It almost like making the palak sabji and then pureeing it so that your kids drink it up. 😅😅😅
- Nonetheless, the Bay leaf gives it a non-sabji feeling
- In a wok, add some ghee and then saute first the bat leaf, then chopped garlic or just smash and add because you are going to blend it anyways.
- So once the onions turn translucent, add the split green gram and let it cook on steam. Cover with the lid, add some water to the lid.
- Once the daal is done add the green chilies and spinach saute for just 2-3 minutes of high flame. Let the spinach reduce in size and some salt now and turn off the heat after siring in for a minute.
- Let this mixture cool and then blend it. Strain it and simmer for a min or two while adding some crushed pepper and check on the seasoning again before serving with fresh cream as the garnish.
- If you choose to add broccoli or basil then add it to the pan along with the spinach.
Hope you find these super simple recipes delicious and if you try them do comment below or send us your pic os you soup bowls on our Instagram handle i.e. @crazyfoodiesontoes
Until next blog post, Chao!