7 Tasty and Healthy Soup Recipes Recommended by Akshay Mehndiratta final

1. 7 Tasty and Healthy Soup RecipesRecommended by AkshayMehndiratta Are you looking for some delicious and healthy soup recipes to add to your weekly meal plan? Look no further! Akshay Mehndirattahas rounded up 7 of the best soup recipes that are both tasty and nutritious. Whether you're looking for a vegan option or something with meat, these soups are sure to satisfy your taste buds. So get ready to explore some delicious and healthy options that will make your meal times even moreenjoyable! Mix vegetable clearsoup Akshay Mehndiratta'sMixed vegetable clear soup is a healthy and flavorful soup made witha

2. variety of vegetables and clear broth. Here's a simple recipe for making mixed vegetable clear soup. Ingredients: 2 cups mixed vegetables (carrots, beans, peas, corn, cauliflower, etc.) 4 cups clear vegetable or chickenbroth onion, finelychopped garlic cloves, minced 1 tsp ginger,grated 1 tsp soysauce 1 tspvinegar Salt and pepper, to taste tbsp oliveoil Fresh cilantro or parsley, chopped(optional) Instructions: Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until softened andfragrant. Add the mixed vegetables and sauté for 3-4 minutes until slightlytender. Pour in the clear vegetable or chicken broth, and bring to a boil. Reduce the heat and simmer for 10-15 minutes until the vegetables are completelycooked. Add the soy sauce, vinegar, salt, and pepper, and stir well to combine. Taste and adjust the seasoning ifneeded. Serve hot, garnished with fresh cilantro or parsley ifdesired. Enjoy your healthy and delicious mixed vegetable clearsoup! Cream of tomatosoup Akshay Mehndirattasays, Cream of tomato soup is a classic and comforting soup that is perfect for cold days. Here's a simple recipe for making cream of tomatosoup: Ingredients: tbspbutter onion,chopped garlic cloves,minced 1 tsp driedbasil tsp driedoregano cans (28 oz) crushed tomatoes 2 cups chicken or vegetable broth 1 cup heavycream Salt and pepper, to taste Fresh basil, chopped(optional) Instructions: Melt the butter in a large pot over medium heat. Add the onion and garlic, and sauté until softened andfragrant.

3. Add the dried basil and oregano, and stir well tocombine. Pour in the crushed tomatoes and chicken or vegetable broth, and bring to a boil. Reduce the heat and simmer for 15-20 minutes until the flavors have meldedtogether. Remove from the heat and let cool slightly. Then, use an immersion blender or transfer thesoup to a blender and blend untilsmooth. Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat, stirring frequently, until it is heatedthrough. Season with salt and pepper to taste. Serve hot, garnished with fresh basil if desired. Enjoy your delicious and creamy tomatosoup! Makai shorbasoup Makai Shorba is a creamy and flavorful soup made with sweet corn and spices. Here's a simple recipe for making MakaiShorba: Akshay Mehndiratta'ssuggestedIngredients: 2 cups sweet cornkernels 1 onion, finelychopped 2 garlic cloves,minced 1-inch piece of ginger, grated 2 cups chicken or vegetable broth 1 cupmilk 1 tbsp ghee orbutter 1 tsp cuminseeds 1 tsp coriander powder 1/2 tsp turmeric powder Salt and pepper, totaste Fresh coriander leaves, chopped (optional) Instructions: Heat the ghee or butter in a large pot over medium heat. Add the cumin seeds and let them splutter. Add the chopped onion, garlic, and grated ginger, and sauté until the onion is softenedand fragrant. Add the sweet corn kernels and sauté for 3-4 minutes until they are slightly tender. Add the coriander powder, turmeric powder, salt, and pepper, and stir well tocombine. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let simmer for 10-15 minutes until the sweet corn is completely cooked andtender. Remove from the heat and let cool slightly. Then, use an immersion blender or transfer the soup to a blender and blend untilsmooth. Returnthesouptothepotandstirinthemilk.Heatthesoupoverlowheat,stirringfrequently, until it is heatedthrough. Season with salt and pepper to taste. Serve hot, garnished with fresh coriander leaves if desired. Enjoy your creamy and delicious MakaiShorba! Lemon and Coriandersoup

4. Akshay Mehndirattasays, Lemon and coriander soup is a light and refreshing soup that is perfect for a quick and easy meal. Here's a simple recipe for making lemon and coriandersoup: Ingredients: 4 cups chicken or vegetable broth 1 onion, finelychopped 2 garlic cloves,minced 1/2 cup fresh coriander leaves,chopped 1/4 cup lemonjuice 1 tsp lemonzest tbsp oliveoil Salt and pepper, to taste Instructions: Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened andfragrant. Add the fresh coriander leaves and sauté for a minute or two untilwilted. Pour in the chicken or vegetable broth, and bring to a boil. Reduce the heat and let simmer for 10-15 minutes until the flavors have meldedtogether. Remove from the heat and let cool slightly. Then, use an immersion blender or transfer thesoup to a blender and blend untilsmooth. Return the soup to the pot and stir in the lemon juice and zest. Heat the soup over low heat, stirring frequently, until it is heatedthrough. Season with salt and pepper to taste. Serve hot, garnished with additional coriander leaves if desired. Enjoy your light and tangy lemon and coriandersoup! Oats and roasted capsicumsoup Oats and roasted capsicum soup is a healthy and nutritious soup that is perfect for a hearty meal. Here's a simple recipe for making oats and roasted capsicumsoup: Ingredients: red bell peppers (capsicum), roasted and peeled 1 onion,chopped 2 garlic cloves,minced 1 cup rolledoats 4 cups chicken or vegetablebroth 1/2 cup milk 1 tbsp oliveoil Salt and pepper, to taste Instructions:

5. Preheat the oven to 400°F (200°C). Cut the bell peppers in half and remove the seeds and membranes. Place them cut-side down on a baking sheet and roast for 20-25 minutes until the skins are charred and the peppers aresoftened. Remove from the oven and let cool slightly. Then, peel off the charred skins and chop the roasted bell peppers into smallpieces. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened andfragrant. Add the chopped roasted bell peppers and sauté for a minute or two until heatedthrough. Pour in the chicken or vegetable broth, and bring to a boil. Add the rolled oats, and reduce the heat and let simmer for 10-15 minutes until the oats are cooked and the flavors have melded together. Remove from the heat and let cool slightly. Then, use an immersion blender or transfer the soup to a blender and blend untilsmooth. Returnthesouptothepotandstirinthemilk.Heatthesoupoverlowheat,stirringfrequently, until it is heatedthrough. Season with salt and pepper to taste. Serve hot, garnished with additional roasted bell peppers or fresh herbs ifdesired. Akshay Mehndirattasays, Enjoy your healthy and flavorful oats and roasted capsicumsoup! Palak shorba punjabi spinach soup Akshay Mehndirattasays, Palak shorba, also known as Punjabi spinach soup, is a flavorful and healthy soup made with spinach, spices, and cream. Here's a simple recipe for making palak shorba: Ingredients: 4 cups spinach, washed and chopped 1 onion, finelychopped 2 garlic cloves,minced 1-inch piece of ginger, grated 2 cups chicken or vegetable broth 1/2 cup heavycream 1 tbsp ghee orbutter 1 tsp cuminseeds 1 tsp coriander powder 1/2 tsp turmericpowder Salt and pepper, to taste Fresh coriander leaves, chopped (optional) Instructions: Heat the ghee or butter in a large pot over medium heat. Add the cumin seeds and let them splutter. Add the chopped onion, garlic, and grated ginger, and sauté until the onion is softened and fragrant. Add the chopped spinach and sauté for 3-4 minutes untilwilted. Add the coriander powder, turmeric powder, salt, and pepper, and stir well tocombine. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let simmer for 10-15 minutes until the spinach is completely cooked andtender.

6. Remove from the heat and let cool slightly. Then, use an immersion blender or transfer the soup to a blender and blend untilsmooth. Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat, stirring frequently, until it is heatedthrough. Season with salt and pepper to taste. Serve hot, garnished with fresh coriander leaves if desired. Enjoy your flavorful and healthy palakshorba! Manchowsoup Manchow soup is a spicy and flavorful soup that originates from China but is popular in many parts of Asia, including India. Here's a simple recipe for making Manchowsoup: Akshay Mehndiratta'ssuggestedIngredients: tbsp vegetableoil garlic cloves, minced 1-inch piece of ginger, grated 1 onion, finelychopped 1 carrot, finelychopped capsicum (bell pepper), finely chopped 1/2 cup cabbage, finelychopped tbsp soysauce 1 tbspvinegar 1 tbsp chilisauce 1 tspsugar 4 cups chicken or vegetablebroth 1/2 cup cornflour mixed with 1/2 cup water 2 eggs, lightlybeaten Salt and pepper, to taste Fresh coriander leaves, chopped (optional) Instructions: Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes untilfragrant. Add the chopped onion, carrot, capsicum, and cabbage, and sauté for 3-4 minutes until softened. Add the soy sauce, vinegar, chili sauce, and sugar, and stir well to combine. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let simmer for 10-15 minutes until the vegetables are cookedthrough. Stir in the cornflour mixture, and let the soup cook for a few more minutes until it thickens slightly. Whilestirringthesoup,slowlypourinthelightlybeateneggs,andcontinuetostiruntiltheeggs are cooked and form thin threads in thesoup. Season with salt and pepper totaste. Serve hot, garnished with fresh coriander leaves if desired. Enjoy your spicy and flavorful Manchowsoup!