Cheese Soup

Cheese Soup is one of the healthy recipes. It is rich in calcium and requires very less ingredients and time. Learn how to make cheese soup in Andhra style.

Ingredients:

Cheese – 1 cup

Garlic cloves – 8 no.

Butter – required

Maida – 8 tsp.

Milk – 10 cups

Water – 4 cups

Onion (sliced) – 1 cup.

Salt – required

Method:

• Heat butter and let it melt, add maida and fry.
• Grind garlic cloves and make a paste.
• Add this paste to milk and mix well.
• Distil milk and pour into maida mixture stirring continuously.
• Once it is cooked, add water and cheese (grated).
• Add salt and onions, cook further until cheese melts and onions get cooked.
• Cheese soup is ready, serve hot.

Nutritional facts of cheese soup:

• Cheese has high quantity of calcium and helps in curing osteoporosis.
• It helps in bone strengthening, cavity and cancer prevention.
• It helps in gaining weight as it has lot of natural fats.
• It has nutritional elements like vitamin A, B12, riboflavin, zinc and phosphorus.
• People suffering from BP should avoid it.
• Butter is a rich source of Vitamin A and is present in a simple absorb form
• It is a good source of anti-oxidants
• Raw, crushed garlic is an anti-fungal, however it can produce skin blistering
• Garlic has been touted to treat the cold
• Milk is the best source of calcium supply to our body.
• Milk is an excellent source for dental health, as it protects the enamel surface against acidic substances.

Vermicelli Soup

Vermicelli soup is different Andhra style dish having tangling taste of yogurt and crispy touch of bread slices. Vermicelli soup recipe is easy to prepare at home.

Ingredients:

Vermicelli – 1/2 kg

Curd/ yogurt – 1/2 litre

Cashew – 100 gms.

Ghee – 4 tsp.

Ginger and green chilli pieces – 2 tsp. (finely minced)

Curry leaves – required

Coriander leaves – 1/4 cup

Black gram – 1/4 tsp.

Mustard seeds – 1 pinch

Salt – required

Cumin seeds – 1/4 tsp.

Bread slices – 4 no.

Asafoetida – 1 pinch

Dry chillies – 2 no.

Method:

• Heat ghee on a non-stick pan and fry vermicelli until they reach golden colour
• Heat little more ghee and fry ginger, green chillies, cashew and curry leaves.
• Add all fried ingredients and mix well. Let it cool.
• Add required salt to curd/ yogurt and mix the above ingredients once they are cooled.
• Heat remaining ghee in a vessel; add asafoetida, red chillies (broken into two half’s), mustard seeds, black gram and cumin seeds.
• Once they are fried and cooled, transfer this to curd.
• Roast four bread slices and serve with vermicelli soup

Nutritional facts of vermicelli soup:

• Vermicelli is low in calories and cholesterol free food.
• Curd helps in improving digestive system
• It helps in strengthening the immune system
• It helps to improve capacity to absorb minerals, vitamins and other micro nutrients from the food we take.
• Cashew have a fatty acid, which lower the risk of heart disease
• Cashew have a high energy density and high amount of dietary fiber
• Ghee is considered to stimulate the secretion of stomach acids which help in digestion
• Ghee is used in Indian medicinal practice to help with ulcers, constipation, skin care and to promote healthy eyes
• Ginger may slow the growth of colorectal cancer cells.
• Ginger is just as effective as vitamin B6 in the treatment of morning sickness.
• Black gram dal is a good source of protein. It helps in building body muscles.

Chana Dal Soup

Chana Dal Soup is yet another easy to make whole Bengal gram soup. It can be prepared from easily available kitchen ingredients.

Ingredients:

Raw bengal gram dal – 2 cups

Water – 16 cups

Jeera – 2 tsp.

Ginger – 8 cloves

Onions (sliced) – 2 cups

Ghee – 2 tsp

Black gram – ½ tsp.

Coriander seeds – ½ tsp.

Mustard seeds – ½ tsp.

Red chilli powder – ½ tsp.

Coriander leaves – 2 tsp.

Method:

• Clean bengal gram and boil them pouring required water
• Take out of the flame, let it cool.
• Once it is cooled, filter it by taking out water.
• Grind jeera and ginger to a smooth paste.
• Put ghee in a frying pan and add mustard seeds, coriander seeds, black gram, red chilli powder (if you want little bit spicy) and fry.
• Once all the frying ingredients are fried, add jeera ginger paste.
• Add the filtered water, onion slices and boil further for about 10 minutes.
• Chana dal soup is ready. Serve hot by garnishing with coriander leaves.

Nutritional facts:

• Bengal gram has good amounts of dietary fiber and folic acid which helps in improving digestive disorders
• It also has nutrients like copper, iron, zinc which helps in improving blood sugar levels
• It also has vitamin A, vitamin C, Calcium and zero cholesterol.
• Ginger has long been used as a natural heartburn remedy
• Ginger has long been used as a natural treatment for colds and the flu
• Ginger may provide migraine relief
• Ghee is considered to stimulate the secretion of stomach acids which help in digestion
• Ghee is used in Indian medicinal practice to help with ulcers, constipation, skin care and to promote healthy eyes
• Ghee is also said to memory retention power

Tip: If you want you can grind few boiled bengal gram and add to the boil.

Vegetable milk soup

Vegetable milk soup is a simple healthy soup recipe which can be prepared within minutes. It serves as a perfect starter before your meals.

Ingredients:

Potatoes – 4

Milk – 2 cups

Onions – 1 cup

Pepper powder – 1/2 tsp.

Salt – As per your taste

Water – required

Coriander leaves – 2 tsp.

Method:

• Peel potatoes and onions. Cut them into four pieces
• Boil potatoes and onions pouring required water.
• Let the mix get cooled and then filter.
• Add milk, pepper powder and little salt.
• Mix and boil again for about 10 minutes.
• Vegetable milk soup is ready. Serve hot garnished with coriander leaves.

Tip: If you don’t want clear soup, you can add mash potatoes and onions.

Nutritional facts vegetable milk soup:

• Potato is rich in potassium
• Potatoes are rich in Vitamin C.
• Milk is the best source of calcium supply to our body.
• It is rich in calcium, which is an essential element for growth and proper development of strong bone structure
• It is an excellent source for dental health, as it protects the enamel surface against acidic substances
• Pepper reduces respiratory illnessesPepper helps asthmatics breathe more easily
• Pepper control and often cure sinus and nasal passage problems

Spinach Soup

Spinach soup recipe is one of the light and healthy vegetable soups for the people who love green vegetables. Palak soup recipe is a perfect healthy recipe for pregnant ladies. It supplements required iron content for the body.

Ingredients:

Spinach (chopped) – 3 cups

Cucumber (chopped) – 1 cup

Butter – 1 tsp.

Ginger paste – 1/2 tsp.

Cumin powder – 1/2 tsp.

Water 3 ½ – cups

Lemon juice – 2 tsp.

Black pepper powder – 1/2 tsp.

Salt to taste

Method:

• Peel the cucumber, on other hand clean spinach.
• Put both of them into a saucepan along with water.
• Cook under medium heat until tender or pressure cook until one whistle
• Let it cool, blend them both to a smooth paste in an electric blender.
• On other hand heat butter in a pan, add cumin powder, ginger paste, black pepper powder and salt.
• Add the paste of cucumber-spinach and little lemon juice.
• Cook further for around 5-6 minutes on medium heat.
• Spinach soup is ready. Serve hot.

Nutritional facts:

• Spinach contains a substance that helps to prevent thickening and hardening of arteries.
• It help stabilize blood sugar among diabetics.
• It is filled with antioxidant and anti-cancer agent.
• It is an anti-aging vegetable.
• It has rich sources of iron, vitamin C and A
• The cooling, diuretic and cleansing property of cucumber is good for skin.
• Cucumber contains Erepsin, the enzyme that helps in protein digestion.
• Butter is a good source of anti-oxidants
• Butter is a good source of Vitamin D, E, K, selenium
• Ginger has long been used as a natural heartburn remedy
• Lemon is abundantly filled with vitamin C, it treats infections like tonsillitis, asthma and sore throat.
• Regular consumption of lemon juice is good for liver and helps in digestion.

Sweet Corn Soup

Sweet corn soup can be prepared during all seasons because it can be prepared from both fresh kernels as well as canned. It is loaded with many nutritional values and is best for all ages. It is one of the yummy vegetable soups which are served as a starter before meals. It is easy to prepare restaurant flavored vegetarian soup at home.


Ingredients:

Large corn cobs – 7

Chilli sauce – 1 ½ tsp.

Corn flour – 2 tbsp.

Soya sauce – 1 ½ tsp.

Vinegar – 1 tsp.

Sugar – 1tbsp.

Water – 6 cups

Coriander leaves – 2 tsp.

Salt – As per your taste

Method:

• Peel the layer above the corn and put them in a pressure cooker for about 2 vessels (until tender)
• Put about ¼ cup corn kernels aside for later purpose
• Grind the rest of the kernels and cook it on medium heat with water added
• Mix corn flour in little water separately and cook on low flame.
• Stir continuously until the soup turn thick so that the bottom doesn’t gets stick
• Add sugar, soya sauce, vinegar, chilli sauce and salt.
• Add the corn kernels which have been put aside for later use.
• It tastes good to eat kernels along with the hot soup.
• Sweet corn soup is ready. Server hot dressed with coriander leaves.

Nutritional facts:

• Corn is a straight resource of vitamin B1, B5, folic acid, vitamin C, E, phosphorus and magnesium
• It helps to reduce kidney problems and few types of renal dysfunction
• It is said to have thiamin, it helps in the metabolism of carbohydrates.
• It has positive effect on anemia
• It helps in reducing cholesterol
• Vinegar helps in absorption of calcium from the food we take
• Studies say it helps in treating type -2 diabetes
• If Apple cider vinegar is used then it helps in reducing blood pressure.
• Coriander leaves are good source of iron, magnesium and dietary fiber.
• Helps in treating urinary infections.
• Aids in digestion and relieves from intestinal gas.

Potato Onion Soup

Potato Onion soup is a creamy, sweet, mouth tangling delicious recipe. It is filled with bungles of nutrients. This can be used as starter before your meals. Another advantage of this recipe is, it’s very cheap. All the ingredients used in this recipe are regularly used kitchen items.

Ingredients:

Potato (medium size) – 3

Onion (medium size) – 1

Tomato puree – ¼ cup

Corn flour – 1 tbsp.

Carrot (finely sliced) – 1(optional)

Lemon juice – 2 tbsp.

Coriander leaves – 1 tbsp

Black pepper powder – ½ tsp.

Red chilli powder – ½ tsp.

Water – 2 cups

Butter – 1 tbsp.

Salt to taste

Method:

• Peel off the potatoes and onions

Tip: Soak the onions in the water so that the skin comes out easily without any tears

• Cut them into big pieces and pressure cook for 2 whistles
• Blend the potato-onion mixture in an electric mixer. Add tomato to the mixture and blend further more.
• Heat butter in a pan
• Add the above mixture into the pan. Add black pepper powder, chilli powder and salt.

Tip: You can add finely sliced carrot for additional taste.

• Let it boil for a minute. Dissolve corn flour into the water and slowly add it to the above mixture.
• Stir continuously, add little lemon juice and boil until thick.
• Potato Onion Soup is ready. Garnish with chopped coriander leaves and serve hot

Nutritional facts:

• Potato is rich in potassium and vitamin C
• They are one of the best natural sources of starch
• Tomatoes are low in saturated fats, cholesterol, and sodium.
• It has antioxidants, which protects the body cells from damage.
• Tomatoes are also a good source of thiamine, chromium, vitamin E, vitamin K, manganese and copper
• Carrots are rich in vitamin A, Vitamin C, Vitamin K, and potassium.
• Lemon juice helps in stimulating bile-production capacity of liver which in turn and helps in digestion.
• Regular consumption of lemon juice is good for liver and helps in digestion.
• Pepper reduces respiratory illnesses
• Pepper helps asthmatics breathe more easily