Soup Recipes

The Ultimate Guide

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Table of Contents

1.Potato Creamy Soup

2. Almond Buttery Soup

3. Sour Noodle Soup

4. Italian onion Soup

5. Nettle Veggies soup

6. Tahini Lemon Soup

7. Noodle Soup with Egg

8. Creamy Tomatina Soup

9. Pumpkin-Cranberry Soup

10. Asparagus Soup with Whipped Cream

11.Fennel with Yeast Soup

12. Basil Tortellini Italian Soup

13. Red Mary Soup

14. Garlic Chicken Soup

15. Lentil and Garlic Stew

16. Broccoli Soup with Onion

17. Spring Vegetable Soup

18. Vermicelli Chicken Soup

19. Chessey Chicken Soup

20. Grilled Tomatina Soup

21.Chickpea Soup with cabbages

22. Celery and Basil Soup

23. Egg Soup

24. White Bean Soup with Parsley and Beans

25. Lamb and Mushroom Soup with Cream

26. Red Lentil Spicy Soup

27. Veggie Lentil Soup

28. Milky Coconut Soup

29. Gourd  with Lemon Soup

30.Chick peas Veggie Soup

31. Chili Palak Soup

1.      Potato Creamy Soup

Preparation time: 20 minutes

Serves: 4

Ingredients

Red potatoes - 4

Chopped onions- ½ cup

Olive oil- 2 teaspoon

Fat free low sodium chicken broth- 1 ¼

1% low-fat milk, divide- 2 cup

Reduced-fat sour cream- ¼ cup

All-purpose flour- 3 tablespoon

Freshly ground black pepper- ¼ teaspoon

Bacon slices, halved- 3

Thinly sliced green onions- 4 teaspoon

Shredded cheddar cheese- 1/3 cup

Salt- ½ teaspoon

Direction

Take a fork and pierce the potatoes. Put them in the microwave for 13 minutes on high; check them till they are tender. Cut them into halves and let them cool down a bit.

Put a saucepan on the stove and heat the oil on medium to high heat, while the potatoes are cooked in the oven. Sauté the onions for 3 minutes, add the broth, mix ½ cup milk and flour and pour into the pan, now add 1 ½ cup milk.

Stirring it continuously, bring it to a boil and cook for 1 minute. Remove from the stove and add salt, sour cream and pepper to it, mix well.

Lay a paper towel in the microwave-safe plate and keep bacon on it, covering with another paper towel. Microwave it for 4 minutes on high, till the bacon is crumbled.

Mash the potatoes coarsely, once you remove the skin and mix with the soup. Garnish with green onions, cheese and bacon.

2. Almond Buttery Soup

Cooking time: 30 minutes

Preparation time: 10 minutes

Soaking time: 10 minutes

Ingredients

15 to 20 almonds (badam)

1 tbsp plain flour (Maida)

2 tsp butter

2 tbsp fresh cream

3 to 4 drops almond essence

3/4 cup hot milk

4 cups white stock , refer handy tip

salt and to taste

Direction

Heat water and pour into a bowl, soak the almonds for 10 minutes. Now drain the water and discard the outer skin.

Add a little stock and blend the soaked almonds till you obtain a smooth consistency. Keep 2-3 almonds aside before you blend the rest.

Slit the remaining almonds into thin slivers and bake them till they become crispy in the oven.

Take the white stock and now pour the almond paste, mixing it completely and keep aside.

Take a deep non-stick pan and heat butter. On a slow flame, add flour and sauté for 5 minutes. Stirring it continuously, take care of the flour to retain its color in the process.

Now add the white stock along with almond paste and bring it to a boil. Continuously stir it and add almond essence, milk, pepper and salt to it.

Simmer the mixture for 5 minutes and add the cream.

Serve the piping hot soup with almond sliver garnishing.

White Stock

Take 2 cups of chopped vegetables that consists onions, potatoes, cabbage and pumpkin, along with 5 cups of water. Pressure cook for 3-4 whistles, strain it after blending to a smooth consistency. It will yield 4 cups of white stock.

3. Sour Noodle Soup

Preparation Time: 11-15 minutes

Cooking time: 11-15 minutes

Serves: 4

Ingredients

Noodles: 250 grams

Vinegar 1 teaspoon

Oil 1 teaspoon

Corn kernels 1/2 cup

Vegetable stock 3 cups

Cornstarch slurry 1/3 cup

Fresh red chillies 2

Ginger sliced 1 teaspoon

Spring onion with greens 2

Salt to taste

Direction

In a non-stick pan heat water and bring it to a boil, add noodles and cook.

Slice the spring onions with greens, spring onion bulbs.

Heat oil in a non-stick pan, add spring onion with greens, spring onion bulbs along with ginger and sauté well.

Take the red chillies and chop them finely.

Pour the vegetable stock into the pan; add corn kernels and simmer, while stirring continuously.

Now add the chopped red chillies and mix, simmer for a while. Add cornstarch slurry, salt and mix well. Let it boil.

Add vinegar and strained noodles to the boiling soup and mix well.

Add spring onion greens and mix.

Take a soup bowl and garnish, serve hot.

4. Italian onion Soup

Preparation time: 45 minutes

Serves:

Ingredients

1 pound extra-lean ground beef

3 tablespoons minced onion

2 eggs, beaten

1 cup seashell pasta

1/4 cup dried bread crumbs

2 tablespoons grated Parmesan cheese

2 1/2 quarts chicken broth

1/4 cup dried bread crumbs

3/4 cup diced carrots

2 cups spinach - packed, rinsed and thinly sliced

Direction

Take a large bowl and mix beef, bread crumbs, egg, onion, cheese and basil.

Shape the mixture into ¾ inch balls and keep them aside.

Heat a large stockpot and let the chicken broth boil.

Once the broth starts boiling, add spinach, carrot, pasta and the meatballs, stirring continuously.

Reduce the heat and let the broth boil on medium flame.

Cook it for 10 minutes or till the pasta is al dente, and the meatballs are not pink from inside. Stir constantly, till it is done.

Garnish with Parmesan cheese and serve hot.

5. Nettle Veggies soup

Time taken: 50 minutes

Serves: 4-6

Ingredients:

1 tbsp olive oil, plus extra for drizzling

50ml double cream

1l vegetable stock

400g stinging or dead nettles, washed, leaves picked (see tips below)

1 leek, washed and finely sliced

50g butter, diced

1 carrot, diced

1 onion, chopped

1 large floury potato (Maris Piper or similar), thinly sliced

Direction

Take a large saucepan and heat oil on medium heat. Then add onion and follow with potato, leek and cook till the vegetables are soft. Approximately for 10 minutes you need to cook.

Add the stock to it and continue cooking for another 10-15 minutes, till the potato gets completely cooked.

Now put nettle leaves and simmer for a minute, so that it wilts. Remove from heat and blend the soup.

Add butter, cream and seasoning and stir well.

Drizzle extra oil over the soup while serving and garnish with dead nettle flowers.

6. Tahini Lemon Soup

Time: 25 minutes

Serves: 4

Ingredients

1 small-medium delicata squash, seeded and sliced into 1/4-inch crescents

1/4 cup tahini

4 cups water

4 tablespoons white miso, or to taste

1 medium white turnip, peeled and cut into 3/4-inch pieces

Zest of one lemon

3 cups of cooked brown rice

1 bunch of chives, minced

1 avocado, sliced

Toasted nori (or kale), crumbled, for serving

Toasted sesame seeds

Direction

Put a large pot on the stove pour water and add the turnips and squash gently bring it to a boil.

Now reduce the flame and let the vegetables simmer, till they are tender. It would take around 15 minutes.

Turn the heat off and bring down the pot, so that it cools off slightly.

In a small bowl pour few tablespoons water, ass miso and whisk to thin out and avoid clumping.

Now stir the miso into the vegetable pot and add tahini with lemon zest.

Taste the broth and adjust it as per your choice, to make it salty add some miso or you can put tahini.

Take a generous scoop of rice in a bowl along with turnips and squash.

Pour broth over the vegetables and garnish with toasted nori, avocado slices, sesame seeds and chives sprinkled over it.

To preserve the quality of miso, you need to slowly reheat the soup, in case you have left over’s.

7. Noodle Soup with Egg

Time: 35 minutes

Serves: 6

Ingredients

1/2 teaspoon(s) salt

6 small scallions, thinly sliced

3 package(s) ramen noodles, flavor packets discarded

1 tablespoon(s) sesame oil

1 tablespoon(s) soy sauce

10 1/2 cup(s) (84 ounces) chicken broth

3 large eggs, lightly beaten

1 piece(s) (2 1/2-inch-long) ginger, lightly smashed

3 clove(s) garlic

Direction

Take a large pot and add 6 cups water with salt and bring it to a boil. Cook noodles in the salty water for 3 minutes.

Drain the noodles and keep them aside to cool down.

Now clean the pot and put on the stove on medium to high heat.

Add chicken broth, garlic, soy sauce and ginger and let them simmer for a while.

With 2 tablespoon scallions, add carrots and cook them. Make sure that the vegetables are tender, for approximately 3 minutes.

Now remove the ginger and garlic using a spoon.

Take a medium bowl and beat eggs, salt and sesame oil together.

Pour the eggs into the broth, stirring it lightly.

Leave the broth to sit till the eggs are cooked, without stirring it, for around 1 minute.

Add noodles to the pot and cook for another 1 minute.

Pour soup into bowls and serve hot with scallion garnishing.

8. Creamy Tomatina Soup

Time: 1 hour 15 minutes

Serves: 5 to 6

Ingredients

1 1/2 cups chopped red onions (2 onions)

1 tablespoon minced garlic (3 cloves)

1 tablespoon kosher salt

4 pounds vine-ripened tomatoes, coarsely chopped (5 large)

2 teaspoons freshly ground black pepper

2 carrots, unpeeled and chopped

1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish

3 cups chicken stock, preferably homemade

1 1/2 teaspoons sugar

1 tablespoon tomato paste

3 tablespoons good olive oil

3/4 cup heavy cream

Croutons, for garnish

Direction

In a heavy bottomed pot heat olive oil on medium to low flame.

Sauté carrots and onions with olive oil for approximately 10 minutes, till they get tender.

Put garlic in the pot and cook for another 1 minute.

Now add tomatoes, basil, sugar, tomato paste, salt, pepper and chicken stock to it. Stirring continuously bring it to a boil.

Simmer the heat and cook for 30-40 minutes without covering the pot, check till the tomatoes are tender.

Pour cream into the soup, now process through a food mill and discard the dry pulp.

Heat the soup again in a pan over low flame, till it becomes hot.

Put off the stove and pour the soup into bowls. Garnish with croutons and julienned basil leaves and serve hot.

9. Pumpkin-Cranberry Soup

Time: 35 minutes approximately

Serves: 6

Ingredients

2 tablespoons olive oil, plus extra to serve

2 garlic cloves, roughly chopped

1/2 teaspoon ground nutmeg

3 cups (750ml) chicken stock

1 potato, chopped

2 carrots, chopped

1 onion, roughly chopped

600g pumpkin, peeled, chopped

Dried cranberries and finely chopped flat-leaf parsley leaves, to serve

1 tablespoon pumpkin seeds (pepitas), toasted

1 leek (white part only), chopped

1/2 cup (125ml) pure (thin) cream

Direction

Take a large saucepan and heat oil on medium flame, adding onions. Cook the onions for 2-3 minutes and ensure they are soft.

Now add nutmeg, garlic and vegetables, toss them properly.

Add 2 cups water and stock, bringing it to a boil.

Now simmer the flame and cover the pan, cook it for 25 minutes till the vegetables are tender. Set it aside to cool down a bit.

Blend them batch by batch till a smooth consistency is obtained and heat it in a saucepan over low heat.

Season it while stirring the cream into it.

Pour into bowls and garnish with cranberries, parsley and seeds, drizzling some extra oil over it.

10. Asparagus Soup with Whipped Cream

Ingredients

2 tbsp (30 mL) unsalted butter

1 onion, diced

1/4 cup (60 mL) whipping cream

1 tsp (5 mL) dried thyme

3 lb (1.4 kg) asparagus, trimmed

1 leek, (white and light green parts only), diced

1/4 tsp (1 mL) pepper

6 cups (1.5 L) Chicken Stock recipe or vegetable stock

2 tbsp (30 mL) fresh chives, chopped

1/4 cup (60 mL) Chicken Stock recipe or vegetable stock or white wine

1 garlic clove, minced

8 lemon wedges

Direction

Melt butter in a large saucepan over medium heat. Add onion, leek, pepper, leek and thyme; fry until they soften, occasionally stirring it for around 8 minutes.

Add wine and stir, cook till all liquid vanishes, approximately 2 minutes.

Pour the stock and bring it to a boil, adding asparagus simmer the heat. Cook till asparagus becomes tender, it will take around 12 minutes. Let it cool down a bit.

Blend the soup in a blender, till you achieve a smooth consistency.

You can make this soup and refrigerate till 2 days in an airtight container.

Heat a saucepan and pour the soup. Add cream and stir well over medium flame, stirring in between.

Serve on soup bowls sprinkling chives over it topping with lemon wedges.

11.Fennel with Yeast Soup

Serves: 4

Time: 1 hr 30 minutes

Ingredients:

1 kg carrots, peeled, trimmed and sliced

100 ml single cream, to serve

1 onion, sliced

2 bulbs of fennel, trimmed and sliced, tops reserved to serve

2 cloves of garlic, unpeeled

Olive oil

1.6 litres vegetable stock

250 g strong bread flour

1/2 tsp fast-action dried yeast

1 tsp fennel seeds

1 tsp sugar

1 tbsp olive oil, plus extra for shaping

Direction

Take the carrots, onion and fennel and 2 tablespoons olive oil, and roast in a roasting dish, while the oven is preheated at 190 degree. Put some garlic cloves to it.

Thoroughly stir the contents and put them in the oven for 20 more minutes. The vegetables should become brown and soft.

Remove the garlic skin. In a large pan bring the roasted vegetable stock and let it come to a boil. Simmer it for 15 minutes and blend it with a stick blender to get smooth texture.

To make the flat breads, you need to first toast the fennel seeds in a frying pan without oil till the smell start to spread. Roughly crush it using a mortar and pestle.

In a bowl take flour and ½ teaspoon salt, add the crushed fennel seeds. Take 100 ml slightly warm water and dissolve sugar and yeast, add it to the flour along with oil and little hot water and mix properly. Knead it until you have soft dough, for around 5 minutes.

Place the dough in an oiled bowl and put an oiled cling film over it. Leave it to rise for 30 minutes in a warm place.

Oil your hands and divide the dough into 8 equal parts. Roll the balls into thin ovals and stack them one over another, keeping a baking sheet in between each of them.

On high flame heat a griddle pan and cook the flat breads for few minutes. Let them puff a little, while they are being cooked over the griddle. Using a tea towel keep them warm, till they are served.

Now reheat the soup on low flame and add cream to it. Garnish with fennel tops and arrange the flat breads along with it.

12. Basil Tortellini Italian Soup

Serves: 6

Time: 40 minutes

Ingredients

3 Italian turkey sausage links (4 ounces each), casings removed

2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil

6 garlic cloves, minced

1 medium onion, chopped

1-3/4 cups water

2 cans (14-1/2 ounces each) reduced-sodium chicken broth

1 package (9 ounces) refrigerated cheese tortellini

1 can (14-1/2 ounces) diced tomatoes, undrained

1/4 teaspoon pepper

1 package (6 ounces) fresh baby spinach, coarsely chopped

Shredded Parmesan cheese, optional

Dash crushed red pepper flakes

Direction

In a Dutch oven, crumble the sausages and add onions. Cook on medium heat, stirring continuously, till the meat changes its pink color.

Cook for another 1 minute, after adding garlic to the meat.

Add water, broth and tomatoes, bringing it to a boil.

Take tortellini and let it boil for 7 to 9 minutes, till it becomes tender. Keep stirring it in between.

Reducing the heat add basil, pepper flakes and spinach, cook for 2 to 3 minutes and let the spinach wilt.

Garnish with cheese and serve hot.

13. Red Mary Soup

Serves: 2

Time: 20 Minutes

Ingredients

3 ripe, weighing 6 oz (175 g)

Juice 1 lime

Salt and freshly milled black pepper

1 tablespoon Worcestershire sauce

1 x 18 fl oz (510 ml) carton fresh tomato juice

1 tablespoon balsamic vinegar

4 drops Tabasco tomatoes sauce

2 rounded dessertspoons 0 per cent fat Greek yoghurt

A few sprigs watercress

Celery salt

Direction

Boil water in a kettle and pour over the tomatoes kept in a bowl for 30 seconds.

Now remove the hot water and slip the skin off and chop the tomatoes finely.

Heat a medium sized saucepan and add the chopped tomatoes into it.Cook them for 3 minutes in low heat.

Now take all the remaining ingredients and mix with the tomato juice, seasoning with pepper and salt. Taste it to adjust, whether you need more Tabasco or small amount of lime juice.

Heat the saucepan with tomato soup and simmer for a few seconds and ladle it into soup bowls.

Add a spoonful of Greek yogurt into the bowl and garnish with sprigs of watercress and sprinkle celery salt.

14. Garlic Chicken Soup

Serves: 4

Time: 20 minutes

Ingredients

100 gms Boneless Chicken Shredded

1 tblsp Fresh Cream

1 tblp Garlic Finely Chopped

500 ml Chicken Stock

1 tsp Cumin Seeds

2 tsp Butter

1 tblsp Oil

1 tblsp White Flour

Salt & White Pepper to taste

Direction

Heat a non-stick pan and add butter. When butter melts put the shredded chicken pieces and fry till they become tender. Keep aside when the chicken is done.

Again heat oil in a pan and add cumin seeds. Add chopped garlic, when cumin seeds start to splutter and then sauté the garlic for few seconds.

Now add white flour and fry it for a minute or so and ass chicken stock along with chicken, white pepper powder and salt.

Put the flame on medium and cook for 4 minutes, stirring it continuously.

Add cream and stir, prior to serving.

Note: To get 500 ml of chicken stock, cook 500 grams of chicken bones with 1 litre water add chopped onions and garlic till the stock is reduced to half the quantity.

15. Lentil and Garlic Stew

Serves: 10

Time: 1 hour 15 min.

Ingredients:

2 tablespoon(s) olive oil

Celery leaves for garnish

5 clove(s) garlic, crushed with press

2 pound(s) turkey kielbasa, cut into 1/2-inch slices

4 medium stalks celery, sliced

1 pound(s) carrots cut into 1/2-inch half-moons

6 cup(s) water

2 can(s) (14 1/2-ounce) diced tomatoes

1 1/2 bag(s) (16-ounce) lentils, picked over and rinsed

2 can(s) (14- to 14 1/2-ounce) chicken broth

1 large onion, chopped

Direction

Heat 2 teaspoons oil in an 8-quart saucepot on medium flame, till it’s hot. Add half of the kielbasa and cook till its brown, i.e. for 4-5 minutes.

Put aside in a medium bowl and repeat the process with the remaining kielbasa and oil.

Now heat the same pot and add 2 teaspoon oil on medium flame, when it heats add onions, carrots and celery. Cook them for 15 minutes till the vegetables are golden, stirring regularly.

Add garlic and cook for 1 more minute.

Add the tomatoes, broth, lentils and water and increase the flame. Let it boil, then reduce the heat and simmer without lead for 40 minutes. Till then the lentils would get cooked and become tender.

Now put the kielbasa and stir.

Take soup bowls and pour the stew, garnishing with celery leaves.

16. Broccoli Soup with Onion

Serves: 4

Time: 25 minutes

Ingredients

2 tablespoons butter

1 russet potato

1/4 cup whole milk

1 medium bunch broccoli, chopped into 12 oz. florets

1 yellow onion, diced

3 cups vegetable or chicken broth

1 1/2 cups grated sharp Cheddar cheese (about 6 oz.)

1 teaspoon salt

1/4 teaspoon cayenne

1 garlic clove, minced

1/2 teaspoon dry mustard

2 tablespoons all-purpose flour

2 slices bacon, cooked and crumbled (to top)

Direction

Boil water in a pot and blanch broccoli for 30 seconds.

Drain the hot water immediately and rinse with cold water. Keep it aside.

Peel the potatoes and chop them into 1 inch dice. Melt butter in a large Dutch oven and sauté the onions and potatoes till the onion becomes translucent. It will take around 6 minutes.

Add garlic to this and cook for another 30 seconds.

Add cayenne, dry mustard and salt, keep tossing to coat.

Add flour stirring profusely.  Now pour the broth along with broccoli florets to the same pot. Simmer it while you stir it constantly.

Cook for 15 minutes, so that the potato becomes tender, add milk and cheese to it, keep stirring to melt the cheese.

Pour the hot soup into a bowl and blend through a blender. Make sure to not blend it smoothly, leave a few chunks. Keep in the cooking pot and warm it.

Serve hot with desired garnishing and crumbled bacon.

17. Spring Vegetable Soup

Time: 1 hr

Serves: 4

Ingredients

1/4 pound thin white asparagus, cut into 1-inch lengths

2 tablespoons extra-virgin olive oil

1 cup shelled fresh cranberry beans (4 ounces or 1 pound in the pod)

1/4 pound hon shimeji or beech mushrooms (available at asian or specialty food markets)

Salt

6 white turnips, about 2 inches in diameter, peeled and cut into wedges 20 thin scallions, white and pale green parts only

2 medium carrots cut into 1-inch-long sticks

1 tablespoon minced chives

1 teaspoon fresh lemon juice

One romaine heart, cut into 2-inch pieces

1/2 teaspoon finely grated lemon zest

2 tablespoons crème fraîche

1 tablespoon small chervil leaves one 6-ounce zucchini, halved lengthwise and sliced crosswise 1/4 inch thick

2 1/4 cups vegetable stock

Direction

Take a medium sized pot and simmer salt water. Clean the asparagus and add to the pot. Cook it for about 4 minutes till the asparagus becomes tender, over medium to high heat.

With a slotted spoon, take out the asparagus and put it in a bowl.

Now add cranberry beans to the water and simmer for about 40 minutes, till they become tender over medium heat. Drain the water and put in the bowl.

Take a medium sized enameled, cast-iron casserole and heat ½ teaspoon olive oil. Now add scallions and cook for 1 minute on medium heat, till they get slightly tender.

Add the scallions to the asparagus bowl.

Again put ½ tablespoon olive oil and cook the mushrooms covered, with seasoning and salt over moderate heat, stirring continuously. Keep stirring for 3 minutes, till they turn light brown and tender. Now mix them with asparagus and cranberry beans in the bowl.

Set the casserole on the stove and heat remaining olive oil, add carrots and turnips over medium flame and cook for a minute with salt seasoning.

Take ½ cup stock and pour into the casserole and cook for 10 minutes more, till the turnips and carrots are tender.

Now add zucchini and ½ cup of the stock and cook for 4 minutes, over medium flame.

Put the remaining ¼ cup stock, together with lemon juice, lemon zest and lettuce. Cook until the lettuce wilts, stirring constantly for 20 seconds. Now pour the crème fraiche.

Take the cranberry beans, scallions, asparagus and mushrooms and add to the stew. Simmer for about 3o seconds and add chives and chervil. Serve hot.

18. Vermicelli Chicken Soup

Serves: 4-6

Time: 2 hours

Ingredients

1 small whole chicken

6 peppercorns

3 stalks of celery

1 leek

2 carrots, peeled

¼ bunch thyme

3L chicken stock + water

½ head garlic

1 onion, cut into 4

3 nests of vermicelli

1 bay leaf

Direction

Take a large pot and pour water and chicken stock, put the whole chicken. The stock and water should cover the meat.

Bring the chicken to a boil and dish out the impurities.

Simmer the flame and put onions, herbs, pepper and vegetables.

Cover the pot and simmer it on low flame for 1 ½ hours. It will allow the chicken to get cooked in and out and absorb the aroma of the herbs.

Put off the flames and remove the vegetables and meat from the stockpot. Let them cool down. Chop the vegetables and set aside, take the chicken and separate the bones from meat.

Now heat the soup and bring it to a boil adding pasta into it. Simmer for around 5 minutes after adding the vegetables.

Stir the soup and add shredded chicken to it. Garnish as per your choice and serve hot.

19. Cheesy Chicken Soup

Serves: 8

Time: 4hr 30 mins

Ingredients

4 boneless skinless chicken thighs (1 lb.)

1can (10 oz.) Diced tomatoes and green chilies, undrained

2carrots, cut diagonally into slices

1tsp. Ground cumin

3/4cup Kraft Mexican style shredded four cheeses with a touch of Philadelphia

1tsp. Chili powder

4cups tortilla chips

1 onion, chopped

2cans (14.5 oz. each) fat-free reduced-sodium chicken broth

Direction

Place a slow cooker on the stove add chicken, carrots, tomatoes, chilli powder, cumin and onions along with the broth. Cover the lead and cook for 4 to 5 hours on low flame. You can cook for 2-3 hours on high flame as well.

Now take out the chicken using a slotted spoon and chop it coarsely once it cools a bit.

Add it to the soup and stir well.

Get the chips and crush them coarsely, put in soup bowls. Pour the soup and garnish with cheese toppings. Serve hot. You can even garnish with lime wedges and chopped fresh cilantro.

20. Grilled Tomatina Soup

Serving: 8

Time: 50 minutes

Yields: 6 servings

Ingredients

4 tablespoons (½ stick) unsalted butter, plus ½ cup (1 stick) at room temperature, divided

16 ounces cheddar, grated

Kosher salt, freshly ground pepper

2 28-oz cans crushed fire-roasted tomatoes

4 cups vegetable broth

2 tablespoons tomato paste

1 bay leaf

½ cup heavy cream

2 sprigs thyme

16 slices Pullman loaf

2 tablespoons sugar

1 medium red onion, chopped

Direction

Put 4 Tbsp of butter on a medium stockpot over a medium heat, then add onion. Stir the onion for 8-10 minutes or until it gets caramelized.

Add salt and pepper. Pour tomato paste and stir until it gets darkened.

Then add canned tomatoes along with bay leaf, vegetable broth, thyme and sugar. Let the mixture to simmer for 30-45 minutes, and then add salt and pepper.

Remove the stockpot from the heat and stir the mixture with cream.

Remove the stems from of thyme and bay leaf. Blend the mixture, until it gets smooth.

Put a dry skillet on medium heat. Spread the butter over the bread slices.

Place the cheddar cheese in between the two bread slices.

Flip each side of the bread, until the cheese gets melted.

Slice the sandwiches in the shape of soldiers and serve along with the soup.

21. Chickpea Soup with cabbages

Prep Time: 5 minutes

Cooking Time: 10 minutes

Yield: 2

Ingredients

110g pack ofchorizo sausage (unsliced)

140g wedge Savoy cabbages

Sprinkling dried chili flakes

400g can chopped tomatoes

Crusty bread or garlic bread, to serve

410g can chickpeas, drained and rinsed

1 chicken or vegetable stock cube

Direction

In a pan heat the tomatoes with water and then add chorizo and shredded cabbages.

Crumble the stock cube into it.

Then add chili flakes, chickpeas and cover the pan and allow to heat for 6 minutes, on high heat. Pour and garnish in the soup bowl and serve hot with yummy garlic bread.

22. Celery and Basil Soup

Prep Time: 5 minutes

Cooking Time: 40 minutes

Yield: 6 serving

Ingredients

1 tablespoon tomato paste

2 pounds plum tomatoes cut into wedges

2 cups fat-free, less-sodium chicken broth

3/4 cup chopped celery

1 tablespoon thinly sliced fresh basil

3 tablespoons thinly sliced fresh basil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 tablespoons plain low-fat yogurt

1 cup chopped onion

Direction

Mix chicken broth, onion, celery, basil, tomato paste, tomato wedges and boil for 30 minutes in a large pot, once they begin to boil.

Blend the mixture in a blender, till it becomes smooth and then.Pour the puree in large bowl, stir in it salt and pepper.

While serving garnish it with yogurt and basil.

23. Egg Soup

Prep Time: 10 minutes

Cooking Time: 10 minutes

Yield: 4 serving

Ingredients

1 3/4 cups (425 ml) homemade chicken broth or 1 can (14-oz/400-g) store bought chicken broth

1 cup (250 ml) water

2 tablespoons corn starch

3 tablespoons water

2 large eggs, lightly beaten

1/2 tomato, diced

3 dashes white pepper

1/2 teaspoon salt or to taste

Direction

Mix corn starch with water and keep it aside.

Now boil water and chicken broth and then add white pepper, tomato, salt and continue to boil, till the mixture thickens. Drop three beaten eggs into the soup and spin for three times. Now cover the pot, with a lid for 2 minutes and allow the egg to form silken thread. The soup is ready.

24. White Bean Soup with Parsley and Beans

Prep Time: 10 minutes

Cooking Time: 35 minutes

Yield: 4 serving

Ingredients:

2 courgettes, de-seeded and finely diced

400g haricot beans in water, drained

Handful of parsley leaves, finely chopped

30ml olive oil

1 clove garlic, minced

1 onion, finely chopped

½ leek, halved, finely sliced and soaked in water

Salt

Pepper

1l (1¾ pint) vegetable stock

100ml whole milk

Direction:

Take a pan and heat olive oil. Then, sauté garlic and onion for 4-5 minutes in the pan. Drain the sliced leek and add to the pan. Now, mix cougrettes and beans and cook for another 5 minutes.

Now cover the pan and boil the mixture. While boiling, add milk and simmer the soup for 20-25 minutes.

Now add the parsley, and sprinkle salt and pepper.

25. Lamb and Mushroom Soup with Cream

Prep Time: 10 minutes

Cooking Time: 25 minutes

Yield: 4 serving

Ingredients

2Tbsbutter

2clovesgarlic, minced

500gbaby button mushrooms, sliced, some left whole

500mlfull fat cream

Salt and black pepper

1Tbsolive oil to fry the lamb

2cuplamb stew meat, cut into very small pieces

Direction

Take a pan and heat oil. Now add garlic and mushroom and fry them.

Add cream, sprinkle salt and pepper to it and cook for 15 minutes.

In a frying pan, heat the olive oil and fry the lamb pieces, till they become crispy and brown.

Now blend everything in a blender. Garnish with chopped parsley.

26.Red Lentil Spicy Soup

Prep Time: 10 minutes

Cooking Time: 25 minutes

Yield: 4 serving

Ingredients

1/8 tsp cayenne pepper0.4 g

4 cups chicken broth1 L

1red onions, finely chopped150 g

2 cloves garlic, pressed or minced

1 tbsp              gingerroot, grated14 g

1/2 tsp curry powder2 g

1/8 tsp ground cinnamon              0.4 g

1 cup              red-orange lentils (dried), rinsed and drained190 g

1 tbsp              canola oil15 ml

3/4 cup canned tomatoes (diced) 200 g

2/3 cup unsweetened coconut milk [optional] 170 ml

1 1/2 tbsp lime juice, freshly squeezed3/4 lime

Salt to taste

Ground pepper to taste

3 tbsp              fresh cilantro [optional]

1/2 tsp turmeric2 g

1/2 tsp ground cumin2g

Direction

Wash the lentils in cold water.

Sauté onion for4-5 minutes in oil. Then, add the garlic ginger, spices and cook for 1 minute. Now add lentils, broth, tomatoes, salt and pepper.

Boil the soup for 15-20 minutes, and then add the coconut milk and lime juice.

Garnish with fresh cilantro leaves while serving.

27. Veggie Lentil Soup

Prep time: 10 minutes

Cook time: 10 minutes

Yields: 4 servings

Ingredients

2 tsp ground cumin

2 tsp ground coriander

1 celery stick, chopped

4 cups/1 L vegetable stock

2 tsp paprika

1 tsp chili (optional)

2 red bell peppers (capsicum), chopped

1 large brown onion, chopped

3 garlic cloves, crushed

1 ½ cups brown lentils

2 cans or bottle of chopped tomatoes (800 g)

1 tsp sea salt and pepper, to taste

1 tbsp olive oil or coconut oil

2 carrots, diced

Fresh coriander and parsley

Directions:

Under cold water, rinse the lentils till they are clean and drain them.

Now, heat oil in a pan, and sauté the onion and garlic on medium heat, till they become translucent.

Add spices, grated ginger and chili. Stir it for a minute.

Add lentils, broth, salt and pepper and diced tomatoes bring it to a boil, and cook for 15-20 minutes. Make sure the lentils soften up, by the end. Pour the lime juice and coconut milk.

Before serving, garnish with chopped parsley and coriander leaves.

28. Milky Coconut Soup

Prep time; 20 minutes

Cook time: 1 hour 10 minutes

Yields: 4 servings

Ingredients:

3 cloves garlic, minced

1 carrot, sliced

1/4 tsp cayenne

2 1/2 cups diced tomatoes

1 tsp salt

1/2 cup fresh chopped basil or cilantro

1/2 tsp coriander

1 cup coconut milk

1/2 cup vegetable broth

Juice from 3 limes

1 onion, diced

2 red bell peppers, diced

1 can chickpeas (optional)

1/2 tsp cumin

1 cup peanut butter

4 tbsp olive oil

Directions:

Cook the onions, pepper and garlic in olive, oil in a large pot, until the onions are cooked well for about 3-5 minutes

Add all the ingredients, except the basil and cook. Let it cook for 1 hour over low heat.

Transfer half of the soup in to the blender and pulverize until smooth. Return to the pot again. Put some coconut. Add basil or cilantro.

29. Gourd with Lemon Soup

Prep time: 15 minutes

Cook time: 10 minutes

Yields: 2 serving

Ingredients:

1 lemon juice

2 tbs fresh coriander

1/2 cup Yellow Moong Dal (yellow lentils)

1tbs salt & pepper

1 tbs oil

1 small onion (diced)

2 small pieces garlic

1 small Bottle gourd (diced)

1 green chilly

1 Pinch jeera

1 Pinch turmeric powder

2 cups water

Directions:

Cook the jeera in 1 tablespoon oil and add the above mentioned ingredients in a pressure cooker; add water.

Let it completely cook and allow it to cool.

Blend the mixture with a hand blender to form the soup.

If required, add some more water.

For topping, use fresh coriander.

30. Chick peas Veggie Soup

Prep time: 15 minutes

Cook time: 1 hour

Yields: 4 servings

Ingredients:

¼ pound of green peas

¼ pound of chick peas

Salt and pepper, to taste

½ pumpkin

3 large carrots

3 quarts of chicken stock

Directions:

First take the chick peas in a pot, to soak with the chicken broth and let the peas soak for an hour.

When the soaking is done, place the pot to boil, leaving the chicken broth inside the pot. Prepare the vegetables.

Chop the vegetables into small slices and boil them with the peas.

Cook the chickpeas for an hour and add salt and pepper, as per taste.

After the peas are fully cooked, pour into individual bowls and garnish with parsley.

31. Chili Palak Soup

Prep time: 10 minutes

Cook time: 20 minutes

Yields: 3 servings

Ingredients:

1 bay leaf

Few curry leaves

1 medium-sized onion, finely chopped

3 garlic cloves, finely chopped

1/4 tsp finely chopped ginger

1 green chilli

1 tbsp butter

2 tsps rice flour mixed in 2 tbsps water

1″ cinnamon stick

3 cloves

1 1/2 tsps malai/top of milk or fresh cream (optional)

Black pepper to season

Salt to taste

Black pepper to season

Salt to taste

3 big bunches thoroughly washed spinach

Directions:

In a pan, heat butter, add cloves, bay leaf and cinnamon with curry leaves. Sauté for few seconds, then add chopped garlic, onions, and cook for 4 minutes. Add spinach leaves and chili and cook for another 2 minutes.

Add 4 cups of water. Let it cook until the leaves turn tender for 5-6 minutes.

When cool, strain. Remove the cloves, cinnamon stick and bay leaf. Make a paste of spinach and onion mixture.

Add the left over stock to the pasted spinach and cook over medium heat. Cook for 8 minutes. Add salt and pepper.

Add rice flour mixture and keep on stirring until the soup thickens.

Add malai or fresh cream and turn the heat off.

Serve hot.

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Table of Contents

1.Potato Creamy Soup

2. Almond Buttery Soup

3. Sour Noodle Soup

4. Italian onion Soup

5. Nettle Veggies soup

6. Tahini Lemon Soup

7. Noodle Soup with Egg

8. Creamy Tomatina Soup

9. Pumpkin-Cranberry Soup

10. Asparagus Soup with Whipped Cream

11.Fennel with Yeast Soup

12. Basil Tortellini Italian Soup

13. Red Mary Soup

14. Garlic Chicken Soup

15. Lentil and Garlic Stew

16. Broccoli Soup with Onion

17. Spring Vegetable Soup

18. Vermicelli Chicken Soup

19. Chessey Chicken Soup

20. Grilled Tomatina Soup

21.Chickpea Soup with cabbages

22. Celery and Basil Soup

23. Egg Soup

24. White Bean Soup with Parsley and Beans

25. Lamb and Mushroom Soup with Cream

26. Red Lentil Spicy Soup

27. Veggie Lentil Soup

28. Milky Coconut Soup

29. Gourd with Lemon Soup

30.Chick peas Veggie Soup

31. Chili Palak Soup