5 Healthy Soup Recipes | Monsoon Soup Recipes | How To Make Different Soups #recipe
Recipes in this Video
Roasted tomato soup is a comforting dish that highlights the natural sweetness of tomatoes. It is often enjoyed in the cooler months but can be served year-round. The roasting process enhances the flavor, making it a popular choice for both casual meals and more refined dining experiences. This soup can be paired with grilled cheese sandwiches or crusty bread for a classic combination.
Ingredients
- ●tomatoes
- ●onion
- ●garlic
- ●olive oil
- ●vegetable broth
- ●basil
- ●salt
- ●pepper
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Cut tomatoes in half and place them on a baking sheet.
- 3Chop onion and garlic, and add them to the baking sheet with tomatoes.
- 4Drizzle with olive oil and season with salt and pepper.
- 5Roast in the oven for about 30 minutes until caramelized.
- 6Transfer roasted vegetables to a blender, add vegetable broth and basil, and blend until smooth.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.
vegetable broth
Healthier: homemade vegetable broth
Cheaper: water
Homemade broth is more nutritious, while water is a cost-effective substitute.
Techniques
Equipment
Also Known As
Roasted Pumpkin Soup has its roots in the traditional British autumn harvest, where pumpkins are abundant. This comforting dish symbolizes the transition to cooler months, often enjoyed during Halloween and Thanksgiving celebrations. Today, variations can be found globally, with spices and ingredients reflecting local tastes, making it a beloved recipe in many kitchens around the world.
Ingredients
- ●pumpkin
- ●onion
- ●garlic
- ●vegetable broth
- ●olive oil
- ●salt
- ●black pepper
- ●cream
- ●nutmeg
- ●sage
- ●thyme
- ●cinnamon
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Cut the pumpkin in half and scoop out the seeds.
- 3Place the pumpkin halves on a baking sheet, cut side up.
- 4Drizzle olive oil over the pumpkin and season with salt and pepper.
- 5Roast the pumpkin in the oven until tender, about 30-40 minutes.
- 6While the pumpkin roasts, chop the onion and garlic.
- 7Heat olive oil in a pot over medium heat.
- 8Add the chopped onion and garlic, cooking until softened, about 5-7 minutes.
- 9Remove the roasted pumpkin from the oven and let cool slightly.
- 10Scoop the pumpkin flesh into the pot with the onions and garlic.
- 11Add vegetable broth, nutmeg, sage, thyme, and cinnamon to the pot.
- 12Bring to a simmer and cook for 10 minutes to blend flavors.
- 13Blend the soup until smooth using an immersion blender or regular blender.
- 14Stir in cream and adjust seasoning with salt and pepper.
- 15Serve hot, garnished with a sprinkle of herbs.
Ingredient Alternatives
cream
Healthier: coconut milk
Cheaper: milk
Coconut milk adds creaminess with fewer calories.
pumpkin
Healthier: butternut squash
Cheaper: carrots
Butternut squash offers a similar flavor with a healthier profile.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup moong dal (split yellow lentils)
- ●1/2 cup rolled oats
- ●4 cups water
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●1 medium tomato, chopped
- ●1 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●Salt to taste
- ●2 tbsp olive oil
- ●Fresh coriander leaves for garnish
Instructions
- 1Rinse the moong dal under cold water until the water runs clear.
- 2In a large pot, heat the olive oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- 3Add chopped onions, garlic, and ginger to the pot. Sauté until the onions are translucent.
- 4Stir in the chopped tomato, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften.
- 5Add the rinsed moong dal and rolled oats to the pot. Stir well to combine with the spices.
- 6Pour in 4 cups of water and bring the mixture to a boil.
- 7Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 30 minutes, or until the dal and oats are cooked through and soft.
- 8Use a hand blender to puree the soup to your desired consistency, or leave it chunky if preferred.
- 9Taste and adjust seasoning if necessary. If the soup is too thick, add more water to reach your desired consistency.
- 10Serve hot, garnished with fresh coriander leaves.
Equipment
Ingredients
- ●2 cups vegetable broth
- ●1 cup spinach, fresh
- ●1 cup kale, chopped
- ●1 medium zucchini, diced
- ●1/2 cup green peas, frozen
- ●1/2 cup celery, chopped
- ●1/2 cup onion, chopped
- ●2 cloves garlic, minced
- ●1 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
Instructions
- 1In a large pot, heat the olive oil over medium heat.
- 2Add the chopped onion and celery, and sauté until softened, about 5 minutes.
- 3Stir in the minced garlic and cook for an additional minute until fragrant.
- 4Add the diced zucchini, spinach, kale, and frozen peas to the pot.
- 5Pour in the vegetable broth and bring the mixture to a boil.
- 6Reduce the heat and let it simmer for about 15 minutes, or until the vegetables are tender.
- 7Season with salt, black pepper, and nutmeg, stirring to combine.
- 8Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- 9Return the soup to the pot and heat through if necessary.
- 10Serve hot, garnished with a drizzle of olive oil if desired.
Equipment
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