Broccoli and Carrot Soup Recipe

Delicious broccoli and carrot soup is a must try recipe when both the veggies are in season. Fresh cream can be avoided if your dieting.

Recipe video is posted on Youtube English and Tamil Channels 😊

Broccoli and Carrot Soup Ingredients:

1 Cup Broccoli

1 Cup Carrots

1 Cup Onion

2 to 3 Bayleaf

4 Chilies

5 Cloves Garlic

1/2 Inch Ginger

1/2 Tbsp Pepper Powder

Fresh Cream

Salt as per taste

Prep:

Chop the broccoli florets and add it to a pot of water with 2 tbsp salt allow it to sit in the salt bath for 15 minutes.

Drain the broccoli florets and rinse twice. Allow the florets to drain in a colander.

Remove the heats from carrots, rinse in water well.

Chop the carrots into cubes and reserve.

Peel and wash garlic and reserve

Peel and wash ginger and reserve

Remove stems from chilies, rinse in water and reserve.

Peel, wash and cube onions and reserve.

Method:

In a wok add the broccoli, carrots, onion, bay leaf, garlic, ginger and chilies.

Next add 2 cups water stir well cover and cook the veggies till mushy consistency.

Remove the cooked veggies from flame allow it to reach room temp. Remove the bay leaf.

Strain the veggies and reserve the broth. Add the veggies in small batches to mixer jar and grind to form smooth paste, transfer back to the wok.

We can gradually add the broth to grind the veggies to form smooth puree.

Add the broth back to the veggies along with white pepper powder, chilly powder and salt, place it back on flame.

Stir the soup and cook till it starts to boil remove from flame and ladle in a soup bowl.

Garnish the soup with fresh cream, sprinkle some white pepper powder and chilly powder and serve hot...Enjoy!

Homestyle Mushroom Soup Recipe

This mushroom soup is so soothing and comforting, I like to pair this soup with some sandwich or salad for a complete meal.

Ingredients:

2 Packs Mushrooms = 250 Grams

1 Large Onion

5 Sprigs Mint

5 Sprigs Coriander

2 Green Chilies

6 Pearls Garlic

1/2 Inch Ginger

10 Black Pepper Corns

1/4 Tsp Cumin

2 Strands Mace

2 Inch Sticks Cinnamon

2 Cloves

1 Small Star Anise Piece

1 or 2 Small Cardamoms

1/2 Tbsp Coriander Powder

1/4 Tsp Turmeric Powder

1/2 Tbsp Salt

3 Tbsp Oil 

1 Tbsp Butter

4 Cups Warm Water

1//2 Lime for garnish

Recipe Video updated on Youtube English and Tamil Channels 😉

Prep:

Wash the button mushrooms 2 to 3 times, then place it in a colander allow excess moisture to drain.

Spread the mushrooms on a towel to allow excess moisture to drain, allow the mushrooms to air dry for 10 minutes.

Slice the mushrooms and reserve.

Peel and wash 2 medium onions. Slice one onion and finely chop the other.

Remove the stems from chilies, rinse in water and reserve.

Peel the skin from ginger, rinse and roughly chop.

Peel and rinse garlic, rinse and reserve.

Separate the mint and coriander leaves from stems rinse well and reserve.

Method:

Heat a wok with 2 Tsp oil on medium flame. Add the mushrooms to the wok and stir once. Cover and allow the mushrooms to wilt and cook.

Once the mushroom have cooked half way we can remove it from flame allow to reach room temp and store it in fridge for many dishes. This is how I prep mushrooms for my recipes.

Heat a wok on medium flame with 2 tsp oil. 

Add whole spices and spice powders to the oil and allow it to crackle. Next add sliced onion, ginger, garlic, chilies, mint, and coriander fry all the ingredients till onion turns transparent. 

Add 1/2 the amount of cooked mushrooms to the onion and fry it once, add salt and 1 cup warm water stir and cover. Cook the mushrooms and onions till tender.

Once the moisture from the mushrooms have evaporated remove from flame allow it to reach room temp.

Add the mushrooms to a mixer jar and grind to form a smooth paste.

Heat the same wok with butter. Add finely chopped onions and fry till transparent. Next add the other half of mushrooms and fry it for 2 more minutes.

Transfer the ground mushroom paste to the wok. Adjust salt and warm water stir and bring it to a rapid boil. Remove the soup from flame and serve warm...Enjoy!

Mushroom and Leeks Soup Recipe / காளான் மற்றும் வெங்காய தாள் சூப் / ಅಣಬೆ ಮತ್ತುಈರುಳ್ಳಿ ಹೂವಿನ ಸೂಪ್

This leeks soup is so flavorful it can be serve warm or cold and perfect for summers. The creamy taste in this soup is ultimate without adding any cream or a drop of oil. I've used skimmed milk boiled, then filtered. This is a perfect soup for diet, diabetic people and even for kids.

Leeks soup recipe video posted on Youtube English and Tamil Channels 😊

Leeks are rich in flavonoids, especially one called kaempferol. Flavonoids are antioxidants and may have anti-inflammatory, anti-diabetic, and anticancer properties overall excellent vegetable. If your unable to find leeks use spring onion white part. 

Leeks and Mushroom Soup Ingredients:

40 Grams Leeks or Spring Onion

150 Grams Button Mushroom

1/2 Onion

2 Green Chilies

3 Cloves Garlic

1 Tsp Ginger and Garlic Paste

1 Tsp Salt

1 Tsp White Pepper

1 1/2 Cups Milk

Prep:

Wash the mushroom twice or thrice in water. Drain the mushroom and spread it on a towel allow it to air dry.

Once the mushrooms are dry slice it and reserve.

Peel, wash and slice onion and garlic cloves.

Wash and remove the caps from chilies and reserve.

Prepare ginger and garlic paste with equal amounts of cleaned ginger and garlic and reserve.

Separate the leaves and reserve only the stems. Slice and remove the roots, rinse well and slice the leeks and reserve.

Method:

In a pan add chopped veggies mushrooms, onions, leeks, garlic, ginger and garlic paste, followed by 1 cup milk, 1/2 cup water and salt stir and cover and cook all the veggies are mushy.

Remove the veggies from flame and allow it cool completely. Add the cooled veggies to a mixerjar and grind to form a smooth paste.

Transfer the ground soup to a pan and dilute with 1/2 cup milk and water. Place on medium flame adjust salt and add white pepper powder stir well and bring to a rapid boil. 

Remove the soup from flame and serve it in soup bowls...Enjoy! 

We can serve this soup in room temp or chilled but make sure to dilute the soup with warm water and then serve it.

Creamy Cauliflower and Broccoli Soup Diabetic Recipe

Creamy and delicious broccoli soup made easy. 

Broccoli Soup Recipe on Youtube English Channel 😊

Broccoli Soup Ingredients:

1 Cup Broccoli Florets 
1 Cup Cauliflower Florets
1 Medium Onion
4 Pods Garlic Pods
1/2 Inch Ginger
3 Green Chilies
1 1/2 Cups Skimmed Milk
1 Cup Water
1/2 Tsp White Pepper Powder
1 Tsp Himalayan Pink Salt or Regular Salt
6 Almonds

Prep:

Wash and soak almonds in hot water for 2 hours. Then peel the skin and reserve.

Separate brocoli florets from hard stems.

Separate cauliflower florets from hard stems.

Peel, wash and roughly chop onion.

Peel, wash and reserve garlic.

Peel, wash and chop ginger and reserve.

Wash chilies, remove stems and reserve.

Method:

In a heavy bottom pot add water and place on medium flame.

Add broccoli, cauliflower, onion, ginger, almonds and garlic, stir and boil on medium flame till the veggies are mushy.

Add milk and boil till the cauliflower is cooked well.

Remove the broccoli and cauliflower from flame allow it to cool down completely.

Drain the veggies and add it to a mixer jar and grind it to a smooth paste.

Once the veggies are ground add it to the milk and stir well. Place it on medium flame add white pepper and salt stir and bring it to a boil.

Once the soup starts to boil, remove from flame, stir once and serve hot.

Finger Millet Soup Recipe (Ragi / Kelvaragu Soup)

Ragi/fingermillet is widely consumed across Indian homes and has always been a staple product, we prepare gruel, muddle, fermented porridge, dosas, idlis and rotis. I've prepared this soup recipe with mixed veggies and finger millet which was absolutely delicious and wholesome.

Ragi Ittu in Kannada / Kelvaragu Maavu in Tamil / Nachni Ka Atta in Hindi

Fingermillet soup recipe posted on Youtube Channel Subscribe for more recipes 😊

Ingredients Ragi Soup:

2 Tbsp Ragi/Fingermillet Flour

2 Tbsp Butter

2 1/2 Cup Warm Water

2 Tbsp Finely Chopped Carrots

2 Tbsp Finely Chopped Cabbage

2 Tbsp Finely Chopped Beans

2 Tbsp Sweetcorn

2 Tbsp Frozen Peas

2 Tbsp Finely Chopped Ginger and Garlic

2 Green Chilies Finely Chopped

1/4 Cup Finely Chopped Onions

1 Tbsp Salt

1/2 Tbsp Pepper Powder

1 Tsp Lime Juice 

1 Tsp Finely Chopped Mint and Coriander...

Method:

Wash, drain, pat dry all the veggies and finely chop.

Heat a wok on medium flame, add butter allow to melt for a minute.

Add finely chopped garlic and ginger fry for a minute.

Add finely chopped onion and green chilies fry the onions till it turns transparent.

Add the veggies beans, cabbage, carrot, sweetcorn, frozen peas and fry all the veggies for a minute.

Add water and stir well, place the flame on medium add a tbsp salt and allow the veggies to cook till well done.

In a mixing bowl add finger millet flour add water and dilute to form a slurry.

Once the veggies have cooked add the slurry stir well place on medium flame allow the soup to boil and the raw flavor to reduce.

Cook the soup for an approx. two to three minutes, add pepper powder and stir once.

Once the soup has thickened, remove from flame.

Ladle the soup to a soup bowl, add few drop lime juice and garnish with tiny amount of finely chopped coriander and mint...Enjoy!

Soups: Chicken Sweetcorn Soup Recipe

This indo-chinese inspired soup is packed with flavors from five spice powder and coriander roots. Every sip of tender chicken with sweetcorn is comforting and nourishing. Relish this soup topped with chilly vinegar or few drops of lime juice.

Chicken Sweetcorn Soup Recipe Posted on Vidyascooking Channel 

Ingredients:

150 Chicken Breast (Cut into tiny pieces)

100 Grams Sweetcorn kernels 

1/2 Cup or 1 Onion Finely Chopped 

1 Inch Ginger Finely Chopped

10 Pods Garlic Finely Chopped

2 Green Chilies Finely Chopped

5 Sprigs Coriander with stem and root and Mint Finely Chopped

1 Tsp Chilly Powder

1 Tbsp Chinese Five Spice Powder or Chinese Fried Rice Masala

1/4 Tsp Pepper Powder

1/4 Tsp Ajinomoto

1/4 Tsp Coriander Powder

1 Tsp Soya Sauce

1 Tsp Chilly Sauce

2 Tbsp Corn Flour

2 Tsp Oil

1/2 Tsp Salt as per taste

1/2 Tsp Vinegar or Lime Juice Optional 

3 1/2 Cups Warm Water...

Prep:

Wash and pat dry the chicken. Using sharp knife chop into tiny pieces.

Wash all the veggies well and chop before use.

Method:

Heat a wok with 2 tbsp oil on medium flame.

Add finely chopped ginger, garlic and chilly to the oil and fry all the ingredients for few seconds.

Add finely chopped onion , coriander and mint fry for a minute. 

Add chicken pieces and fry for few seconds.

Add masala powders chilly powder, coriander powder, chinese five spice powder, pepper powder, ajinomoto, and salt.

Fry the chicken in the masala for a minute.

Add warm water stir well cover and cook the chicken until well done.

Add soya sauce, chilly sauce and sweetcorn cook until the sweetcorn starts to float and is tender.

Dilute the corn flour in few tbsp water and reserve.

Once the soup has reduced and all ingredients have cooked, gradually add corn starch and stir the soup.

Add corn starch in batches to avoid lumps in your soup.

Place the soup on low to medium flame and reduce a bit.

Serve the soup warm topped with few drops lime juice or chilly vinegar...Enjoy 😉

Corn Soup  Recipes Posted on Vidyascooking Channel 😉

Sweetcorn soup recipe

Creamy Sweetcorn soup recipe

Soups: Cream of Mushroom Soup Recipe

Cream of mushroom soup is ultimate comfort food during monsoon season. 

Cream of Mushroom Soup Recipe Video on Vidyascooking 😉

Ingredients Cream of Mushroom Soup:

500 Grams Button Mushrooms

200 ML Milk

4 Tbsp Fresh Cream

1 1/2 Tbsp Ginger and Garlic Paste

1 1/2 Cup Roughly Chopped Onions

5 Pods Garlic 

2 Green Chilies

2 Tbsp Maida (All Purpose Flour)

1 Tbsp Parsley 

1 Tbsp Pepper Powder

1 Tbsp Butter

Salt as per taste...

Prep:

Wash the mushroom twice in salted water. Drain excess water using a colander.

Once the moisture reduces from the mushroom, spread the mushrooms in a even layer on a cloth and allow to air dry for few hours this way excess moisture in the mushrooms will reduce.

Remove the hard stems in the mushroom, slice and reserve.

Method:

Heat a heavy bottom wok on medium flame with butter.

Add garlic cloves, chilies, onions, ginger and garlic paste fry all the ingredients till onions turn transparent.

Add sliced mushrooms to the onions and fry for few seconds.

Add flour and fry the mushroom till excess moisture from the mushrooms have reduced.

Transfer the cooked mushrooms to a mixerjar and grind to form a coarse paste. We can add 1/2 cup water to grind.

Transfer the ground mushrooms to the wok, dilute with 1 cup warm water and milk.

Stir all the ingredients making sure no lumps are formed.

Place the soup back on flame. Place the flame on low and keep stirring.

Add pepper powder, parsley flakes and salt to the mushroom soup bring to rapid boil.

Add cream and stir well. Serve the soup hot, garnish with cream, parsley and pepper powder...Enjoy 😀

Soups: Sweetcorn Soup Recipe

I'm always in a love-hate mood when it comes to monsoon season, because i tend to enjoy and crave lot of fried food during this season. 

These days for windy and raniy climate, I'm thinking out of the box and prepare only oil free or less oily food to stop my oily food craving. 

I highly recommend everyone to try soups and avoid fried stuff. Sweet corn soup is a family favorite, we keep preparing this either for lunch or dinner and enjoy with some butter toast. Try to avoid frozen corn and use only fresh corn for this recipe.

Sweetcorn Soup Recipe on Vidyascooking Channel 😀

Ingredients:

1/4 Cup + 1/4 Cup Sweet Corn

1/4 Cup Finely Chopped Onion

1/4 Cup Finely Chopped Carrots

1/4 Cup Finely Chopped Beans

1/4 Cup Peas (Frozen or Fresh)

1 Tbsp Finely Chopped Garlic

1/2 Tbsp Finely Chopped Ginger

1 Tsp Finely Chopped Chilies

1 Tsp Pepper Powder

1 Tsp Parsley

1 Tsp Sugar (Optional)

1 Tbsp Butter

1 Tbsp Salt as per taste...

Method:

In a mixer jar add 1/4 cup sweetcorn and 3 tbsp water, grind to form smooth paste.

Heat a wok on medium flame, add butter and finely chopped onion, garlic, ginger and chilies fry all the ingredients till onions turn transparent. 

Add the veggies leaving 1/4 cup corn to cook later. Add 3 1/2 cups water and cook the veggies until tender.

Add the ground corn and salt and reduce the soup. Add the 1/4 cup corn and cook until tender.

Prepare corn starch, mix 4 tbsp water in corn flour and mix to form smooth paste and reserve.

While the soup in boiling gradually add the corn flour and stir. Boil the soup for 5 to 10 minutes or until the soup thickens and serve as hot as possiable...Enjoy 😊

Different Soup Recipes Posted Recently on Vidyascooking Channel 😀

Palak Soup

Pumpkin Soup

Momo Soup

Asiatic Pennywort Soup 

Cream of Spinach Soup Recipe ( Creamy Palak Soup Recipe)

Utterly delicious cream of spinach soup is a perfect treat for winter and monsoon weather 😊

Cream of spianch soup recipe video on vidyascooking 😊

Ingredients:

500 Grams = 2 Bundles Spinach

10 Pearls Garlic = 1 Whole Garlic Bulb

1 + 1 Cups Milk

100 Grams Cream = 1/2 Cup Fresh Diary Cream

1 Soup Cube (Knorr or Maggi Vegetable Cube)

1/2 Cup Warm Water

1 Tsp Parsley 

1 Tsp Pepper Powder

1/2 Tsp Salt

Prep:

Separate tender leaves and stems. Do not use stems in this recipe.

Soak the leaves in pot of water for 2 minutes and wash until all the soil is eliminated. We can soak and wash for 3 to 4 times until the spinach is clean.

Drain the spinach and chop into tiny pieces and reserve.

Peel, wash and thinly slice the garlic and reserve.

Method:

Heat a pan on medium flame, add chopped garlic, chopped spinach, soup cube, 1 cup milk, 1/2 cup water stir cover and cook for 10 minutes, keep stirring occasionally. 

Once the spinach has cooked remove from flame allow to reach room temperature.

Add the spinach to a mixerjar and grind to form a smooth puree, it is okay if the spinach or garlic is coarse ground.

Transfer the ground spinach to a pot and place on medium flame. Add milk, cream, pepper powder, salt and parsley stir and bring to a boil.

Once the soup starts boiling remove from flame and serve hot...garnish with cream and Enjoy 😊 

Cream of spinach soup southindian version on vidyascooking Channel 😃

Pumpkin Shorba Recipe (Indian Pumpkin Soup)

Pumpkin shorba is so comforting and healthy, it is perfect for any season. Subtle flavors from the spices is so soothing in this shorba.

Pumpkin Soup Recipe Video on Vidyascooking Channel

Ingredients:

1 1/2 Kilos Pumpkin Peeled, Deseeded and Chopped into Chunks

2 Large Onion Peeled, Chopped into Chunks

2 Large Potatoes Peeled, Chopped into Chunks

1 Inch Ginger Peeled and Sliced

1 Vegetable Soup Cube

1 1/2 Tbsp Coriander Seeds

2 Inch Sticks Cinnamon

5 Cloves

2 Black Cardamom

1 Tbsp Black Peppercorns

1 Star Anise

Salt as per taste

1/2 Tbsp Each Black Pepper Powder, Parsley and Chilly Flakes

Chilly oil or Garlic Oil for Garnish...

Method:

Combine the pumpkin, potatoes, onion, add to a large pot or pressure cooker add 2 to 3 cups water cover and place a whistle cook for 5 minutes or 2 whistles. Pressure cooker varies in many houses we need to cook the veggies until mushy.

In 2 to 3 cups of water add all the whole spices, sliced ginger and soup cube bring to rapid boil and reserve.

Once the veggies have cooked transfer to a bowl and allow to reach room temperature. Add the cooled veggies to a mixerjar and grind to form a smooth puree.

Strain the puree and add to a pot, strain and add the spice water to the soup. Stir well and add pepper powder, parsley and chilly flakes stir well. Add salt as per taste stir and place on medium flame.

Once the soup starts to boil it's ready...serve hot with bread croutons, garnish with chilly oil and enjoy...😊 

Soup Recipes Posted on Vidyascooking Channel

Hot and Sour Soup

Curried Carrot Soup

Vegetable Clear Soup

Liver Soup

Corn Soup

Chicken Soup

Kaal Soup

Mutton Soup

Railway Tomato Soup

Crab Soup

Cauliflower Soup

Chicken Laksa Soup

Cream of Tomato Soup

Banana Stem Soup

Momo Soup

Indian Pennywort Soup

Bonda Soup

Dhal Soup

Melon Soup

Cucumber Soup

Spinach Soup