In this post i am going to share some of the best soup recipes with you. You would love to try these soup recipes. Let’s get started with the first one.

LEMON CORIANDER CONSOMMÉ

1 bunch of lemon grass

1 ½ inch slice of ginger – cut into thin slices

4-5 celery leaves with stalk

Bunch of coriander leaves (stems separated)

1 tbsp lemon juice

4 cups vegetable stock or water

Salt and pepper

Procedure

Boil lemon grass, ginger, stems of coriander leave (keep coriander leaves for garnish) and celery in water or vegetable stock and let the soup simmer for 10- 15 minutes. Leave it to rest for about 30 minutes and the soup is infused with the flavor of lemon grass and ginger. Strain the soup. Reheat the soup and season with salt and freshly ground pepper and lemon juice. Garnish with coriander leaves and serve.

MIXED HERBS SOUP WITH VEGETABLES

A handful of herbs (thyme, oregano, basil, lemon grass, bay leaves)

Handful of fresh coriander, washed and leaves separated

4 cups water

2 cups water or vegetable stock

1 tbsp lemon juice

1 large potato, diced

½ cup sweet corn kernels

½ cup broccoli or cauliflower florets

½ cup diced carrot, or vegetable of your choice

1 tbsp butter or olive oil

Salt and pepper to taste

Procedure

Take 4- 5 cups water in a pan. Add all the herbs and stalks of coriander (leave the coriander leaves for garnishing), simmer for 10 minutes on slow flame. Let it stand for 15 minutes to infuse. Meanwhile in another pan, melt butter/olive oil, add diced potatoes, carrot, broccoli in 2 cups of stock cover and cook for 5 minutes on low heat. Add corn kernels. Strain the herbs stock into the pan with the vegetables. Let it simmer on slow flame to make vegetables tender. Season well with salt, pepper and lemon juice. Serve hot, garnished with coriander leaves.

SPINACH LEMON GRASS BROTH

8-10 lemon grass leaves

150 gm spinach, washed

Handful of chopped spinach

Mushrooms, carrots, cauliflower/broccoli, washed and chopped into cubes

1” piece of cinnamon

1” piece of ginger, chopped into julienne

1 liter water

1 tbsp lemon juice

Salt and pepper to taste

Procedure

Take 100 gm spinach, lemon grass, and cinnamon in a pot, add water and let it simmer for 10-15 minutes. Remove from the flame and let it stand for about 10-15 minutes and strain. Take lemon grass-spinach stock in a pan; add ginger, all the other vegetables and chopped spinach. Season well and let it simmer for 7-8 minutes on a low flame until vegetables are tender. Add lemon juice and serve hot.

SPINACH MUSHROOM SOUP

1 cup spinach, washed and chopped

100 gm mushrooms

1 small onion chopped

1tbsp olive oil or butter

1 tbsp flour

4 cloves

1 inch piece of cinnamon

1 cup toned milk

2 cups of water

Salt and pepper to taste

1tbsp light cream for garnishing

Procedure

Put the mushrooms in salted hot water for 3 minutes. Strain and chop. Heat butter or oil in a heavy saucepan or soup pot, add onion saute for a minute. Add flour and mushroom and sauté on a low flame for 1 minute. Add cinnamon, cloves, spinach and 2 cups of water or stock and let it simmer without the lid of the pan (to retain the color of the spinach) for 5 minutes on medium flame, leave it for another 5 minutes to come to room temp before you puree the soup. Remove spices from the pot and puree the soup in a blender. When you have a nice smooth soup, put it back into the pot; add milk and season with salt and pepper. Let it simmer for 3 4 minutes. Serve your soup with a swirl of cream or lemon juice and bread of your choice.

GAZPACHO

8 ripe tomatoes

1 small cucumber, peeled and roughly chopped

1 red pepper, de-seeded and roughly chopped

3-4 cloves of garlic, crushed

1 tbsp lemon juice

1 tbsp sugar

1 tsp olive oil

Few drops of Tabasco sauce

8-10 ice cubes

2 slices of fresh bread

Salt and pepper to taste

For garnish:

1/2 cucumber, and red/yellow bell pepper cut into small cubes

3-4 olives cut in rounds

Handful of basil leaves

20 gm pumpkin seeds

Procedure

Pour boiling water over tomatoes and let it rest for 1 minute. Peel and chop the tomatoes. Soak the bread in water for 30 seconds and puree along with cucumber, tomatoes, red pepper, garlic, olive oil, lemon juice, and Tabasco sauce. Season with salt and pepper. Cover and refrigerate for 2-3 hours. Serve cold, garnished with chopped cucumber, bell pepper, olives, basil leaves and pumpkin seeds.

CARROT AND CORIANDER SOUP

350 gm carrot, roughly chopped

1 medium sized onion, chopped

100 gm coriander leaves with soft stems (leaves seperated)

1 tbsp butter or olive oil

1 liter vegetable stock or water

5-6 cloves

2 inches cinnamon

2 tbsp toned Cream

Salt and pepper to taste

Chopped coriander leaves for garnishing

Procedure

Melt butter in a pan and sauté the onion, cinnamon, and cloves for 2 minutes. Add carrots, coriander stems, and vegetable stock. Bring the soup to the boil and simmer till carrots are tender. When it cools to room temperature, remove the cinnamon and cloves, add half of coriander leaves and puree the soup. Reheat and serve hot, garnished with cream and coriander leaves.

SPICY CARROT PEAS SOUP

100 gm fresh peas

300 gm carrots, roughly chopped

1 medium potato- peeled and chopped

1 medium sized onion-chopped

2’’ piece of ginger chopped

1-2 whole black cardamom

1-2 bay leaves

1 tbsp curry powder (or 1 tsp coriander powder, 1/2 tsp turmeric 1 tsp cumin powder, 1/8 tsp red chili powder)

1 tbsp butter or olive oil

1 liter vegetable stock or water

1 tbsp cream (optional)

1 tbsp lemon juice

Salt and pepper

A few springs of coriander

Procedure

Melt butter in a pan and sauté the onion, cardamom. Add peas, carrots, potatoes, ginger and vegetable stock. Bring the soup to boil and simmer till vegetables are tender. Or boil in pressure cooker for one whistle. When it cools to room temperature, remove cardamom and puree the soup, add curry powder (optional), adjust required consistency of soup by adding water or stock. Reheat the soup and add salt and pepper to taste. Serve hot, garnished with cream and coriander leaves.

CABBAGE SOUP

300 gm cabbage chopped

1-2 medium onions, sliced

1 celery stick

2 inches of ginger, peeled and grated

1 liter vegetable/water

¼ tsp ground turmeric

1 tbsp butter

1 tbsp lemon juice

1 inch ginger- julienne

Lemon wedges

Salt and pepper to taste

Low fat cream and mint leaves for garnishing

Procedure