MUSHROOM PUDINA SOUP

Mushrooms are consumed for their nutritional and medicinal value. They are easily found in markets. Button mushroom is the most common variety of mushroom consumed all over the world. The white button mushroom is sold as fresh mushroom or is canned and used for soups, sauces and other food products.

Mint leaves are used as medicinal herb to treat stomach ache, irritable bowel syndrome and chest pains.

INGREDIENTS

Mushroom                                 200 gm
Onion medium                         1
Spring onions chopped           2 tbsp
Milk                                             1 teacup
Water                                          2 teacup
Olive oil                                      2 tsp
Salt to taste

FOR WET GRIND

Mushroom                               50 gm
Onion medium                        1
Garlic clove                              4-5
Olive oil                                    2 tsp
Pudina/mint leaves               1/2 teacup

METHOD

Heat  2 tsp olive oil in a frying pan, on medium heat add chopped onions, garlic and saute till onions change colour. Add mushrooms and saute till they become soft. Turn off the heat.

In a blender add the above ingredient, pudina leaves and blend it adding 1/2 tea cup water.

Heat 2 tsp olive oil in a frying pan, add finely chorpped onions and saute till it becomes translucent. Add finelychopped mushrooms , salt and saute for 2-3 minutes. Add 1 teacup milk and 2 teacup water. Cook till mushrooms are done.

Addthe ground paste into the soup. Let it come to a boil.  Cook for 2-3 minutes. Turn off the heat.

Garnish with chopped spring onions. Serve the soup hot with bread.

SPINACH CELERY SOUP

Spinach is a leafy, dark green vegetable and an excellent source of vitamin C, K and folic acid. It is also good source of manganese, iron, Vitamin B2, B1 ,B6 and E.

Celery is rich in antioxidants, minerals and vitamins. It helps in lowering blood pressure, soothes nervous system, treats joint pains and fights cancer.

This soup is very healthy, tasty and simple to make. Potato gives thickness to the soup and celery enhances the flavour and taste of the spinach soup.

INGREDIENTS

Spinach leaves.                               10-15
Celery chopped.                             1 tbsp
Garlic                                                  3-4
Potato peeled chopped small   1
Onion chopped Medium             1
Butter/olive oil                              2 tsp
Salt to taste

FOR GARNISHING

Cottage cheese  as required

METHOD

Cut the cottage cheese/ paneer into thin small strips. Heat a flat pan add little olive oil and toss the strips in the pan till they turn lightly golden in colour. Keep it aside for garnishing.

Wash the spinach and blanch it.

Heat a deep frying pan add butter, onion, potato,celery, garlic and saute for 3-4 minutes on low heat. Add 1/2 tea cup water and cook till potatoes are done. Add the spinach and cook for a minute. Turn off the heat. When it cools down blend it in a blender.

Take the same frying pan add two tea  cup of water and add the spinach puree, mix it well and cook on low heat till it comes to a boil. Season with salt. Cook for another 2-3 minutes. Turn off the heat.

Garnish with cottage cheese/paneer and serve hot.

MUSHROOM PUDINA SOUP

 Mushrooms are consumed for their nutritional and medicinal value. They are easily found in markets. Button mushroom is the most common variety of mushroom consumed all over the world. The white button mushroom is sold as fresh mushroom or is canned and used for soups, sauces and other food products.

Mint leaves are used as medicinal herb to treat stomach ache, irritable bowel syndrome and chest pains.

INGREDIENTS

Mushroom                                 200 gm
Onion medium                         1
Spring onions chopped           2 tbsp
Milk                                             1 teacup
Water                                          2 teacup
Olive oil                                      2 tsp
Salt to taste

FOR WET GRIND

Mushroom                               50 gm
Onion medium                        1
Garlic clove                              4-5
Olive oil                                    2 tsp
Pudina/mint leaves               1/2 teacup

METHOD

Heat  2 tsp olive oil in a frying pan, on medium heat add chopped onions, garlic and saute till onions change colour. Add mushrooms and saute till they become soft. Turn off the heat.

In a blender add the above ingredient, pudina leaves and blend it adding 1/2 tea cup water.

Heat 2 tsp olive oil in a frying pan, add finely chorpped onions and saute till it becomes translucent. Add finelychopped mushrooms , salt and saute for 2-3 minutes. Add 1 teacup milk and 2 teacup water. Cook till mushrooms are done.

Addthe ground paste into the soup. Let it come to a boil.  Cook for 2-3 minutes. Turn off the heat.

Garnish with chopped spring onions. Serve the soup hot with bread.