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.

CARROT SPINACH SOUP

Carrot has lot of health benefits. Carrots have high vitamin A content. It is low in calories and consuming them is good for overall health. Good for eyes, skin, teeth and digestive system.

INGREDIENTS

Carrot                           2
Baby spinach             5-6
Garlic                           2-3
Corn flour                  2-3 tsp
Pepper
Salt to taste  

METHOD

Peel and cut the carrots and garlic. Boil them in three tea cup water till they are soft. Let it cool down.

Wash and blanch the baby spinach.

Blend the boiled carrot, garlic,spinach and use the water which was used to boil carrot into a smooth paste.

Heat a vessel and add the carrot paste and enough water and bring to a boil. To thicken the soup mix cornflour in little water and add to the soup when it comes to a boil.

Season with salt and pepper.

Serve hot with bread.

CAULIFLOWER SOUP

Cauliflower is known as super food because of its numerous health benefits. It is anti inflammatory, rich in vitamins and minerals. It contains antioxidants and phytonutrients.

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 recipe is very simple and delicious. A puree is made of garlic, cauliflower, celery and onion and strained and cooked in milk and vegetable stock. Crunchy cauliflower florets are added as garnishing.

INGREDIENTS

Cauliflower florets           1  1/2 tea cup
Garlic                                     4-5
Celery chopped                  2 tbsp
Onion chopped                  1
Milk                                         1 teacup
Vegetable stock/water    1  1/2 teacup
Butter                                     1 tsp
Pepper

FOR GARNISHING

Cauliflower florets chopped fine.   1/2 teacup
Olive oil                                                     2 tsp
Spring onions chopped                       1 tbsp

METHOD

Heat olive oil in a  deep frying pan add finely chopped cauliflower florets and saute on medium flame till they become crispy and golden in colour. Season with salt. Keep it aside in a plate.

Take the same frying pan add butter and all the vegetables ( onion , celery, garlic and cauliflower florets), saute on low flame for  8-10 minutes. Cool it and blend in a bender to a fine puree.

Strain the puree. Heat a deep vessel add 1 teacup milk,  1 and 1/2 teacup vegetable stock/ water and strained puree. Bring it to boil. Season with salt and pepper. Turn off the fire.

Garnish with cauliflower florets and spring onions. 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.