In this article i am going to share of the most amazing soup recipes that women would love to try. Let’s get started with

CHEESY PRAWN CHOWDER

cheesy soup

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp flour
  • 1 onion large, finely chopped
  • 1 celery stick, chopped
  • 250 gm potatoes, chopped in 1/2’’cubes
  • 1 carrot cut in small pieces
  • 1 cup sweet corn kernels (tender)
  • 1 liter (4 cups) water or stock
  • 300ml coconut milk
  • 100 gm peeled prawns
  • 75 gm cheddar cheese, grated
  • 2 bay leaves
  • 4-5 cloves
  • Grated nutmeg
  • Salt and freshly ground pepper
  • Chopped parsley or coriander for garnish

How To Prepare

  1. Saute prawns in 1tsp olive oil and pinch of salt for 2 minutes, keep them aside.
  2. Sauté onion in olive oil until soft in a heavy bottomed pan. Add celery, potato, salt and stock. Bring it to boil and simmer on low flame for 10 minutes until potatoes are tender.
  3. Dissolve flour in coconut milk and add to pan. Add pepper and nutmeg and stir. Add corn and prawns and cook on a low flame for 5 minutes. Check the seasoning and consistency
  4. Serve hot in individual bowls, garnish with cheese and coriander.

VEGETABLE CHICKEN STEW

soup recipe photo

Ingredients

  • 500 gm chicken with bones
  • 2 tbsp olive oil
  • 2 bay leaves
  • 1 tbsp fresh rosemary or 1 tsp dried rosemary
  • 1tsp ginger powder
  • 2 medium size potato cut into 1” cubes
  • 200 gm cauliflower or broccoli cut in to 1” florets
  • 200 gm tomatoes chopped and pureed
  • 1 big onion cut into 8 pieces lengthwise
  • 1 cup corn kernels or fresh /frozen peas
  • 200 gm button mushroom
  • 2 tbsp corn starch + 1/2cup water
  • 5 cups water
  • Salt and freshly ground pepper
  • Fresh coriander or basil for garnish

How To Prepare

  1. In a thick bottom pan, cook chicken with 5 cups of water, salt, bay leaf and rosemary on slow flame for 10 minutes.
  2. Strain the chicken and put the stock back into the pan, shred chicken pieces into 1” pieces from the bones, keep it aside
  3. Take olive oil in a pan, stir fry onion and ginger for a minute. Add carrot, potato, cauliflower/broccoli and chicken stock; simmer for 10 minutes on slow flame till vegetables are tender and crunchy.
  4. Add chicken pieces, peas/corn, mushroom and corn flour dissolved in water, stir and add tomato puree. Simmer for another 5 minutes.
  5. Add freshly ground pepper, check the seasoning and consistency Serve garnished with basil and bread of your choice or brown rice.

CHICKEN STEW

chicken stew

Ingredients

  • 500 gm chicken with bones
  • 2 tbsp olive oil
  • 2 bay leaves
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary/1 tsp dried rosemary
  • 1tsp ginger powder and 2” ginger, sliced
  • 2” cinnamon stick broken into pieces
  • 5 cloves
  • 200 gm cauliflower cut into 1” florets
  • 2 potatoes cut into 1” cubes
  • 1 onion sliced
  • 1 cup corn kernels
  • 2 carrots cut in to 1/2” cubes
  • 2 tbsp flour + 1cup milk
  • 4 cups water
  • Salt and freshly ground pepper
  • Fresh coriander or mint for garnishing

How To Prepare

  1. In a thick bottom pan, cook chicken with 4 cups of water, salt, bay leaf, rosemary for 10 minutes on slow flame, till the chicken is tender
  2. Strain chicken and put the stock aside, shred the chicken into 1” pieces (bones can be reused for stock)
  3. Take olive oil in the pan stir fry onion, ginger, cinnamon stick and cloves. Add vegetables and chicken stock; simmer for 10 minutes till vegetables are tender and crunchy
  4. Add chicken pieces and flour dissolved in milk, stir and simmer for 5 minutes on low heat
  5. Check thickening and seasoning
  6. Serve garnished with mint or coriander
  7. Serve hot with bread of your choice .

VEGETABLE CUTLET WITH RAW BANANA

vegetable photo

Ingredients

  • 4 Raw bananas boiled and mashed
  • 2 Carrots grated
  • 2 potatoes boiled and mashed
  • 1 cup green peas boiled and mashed
  • 2 green chilies chopped finely
  • Handful of fresh coriander chopped
  • 1 tbsp lemon juice or 1/2 tsp dried mango powder
  • 1/2 tsp cinnamon powder
  • Oil for shallow frying. Salt and pepper to taste

How To Prepare

  1. Take all the ingredients except oil in a deep bowl, mix and divide into 16 -20 portions and shape into round or oval cutlets, according to the size required.
  2. Heat oil in shallow pan, shallow fry the cutlets, till light golden brown.
  3. Serve hot with green chutney or tomato sauce.

CORN PATTIES

corn patties

Ingredients

  • 300 gm soft corn kernels
  • 200 gm potatoes boiled and mashed
  • 3 bread slices crumbled
  • 2 green chilies chopped
  • Salt and pepper to taste
  • 1/4th teaspoon cinnamon powder
  • 1 tbsp lemon juice or 1/2 tsp dry mango powder
  • Oil for shallow frying

How To Make

  1. Grind corn kernels coarsely in the processor; put it in a big bowl.
  2. Add rest of the ingredients in the bowl with corn, except oil.
  3. Mix nicely, and make 16 -18 round shaped patties like cutlets.
  4. Shallow fry the patties just before serving.
  5. Serve hot with green chutney or chili garlic sauce.

SOYA CUTLET

soya cutlet

Ingredients

  • 1 cup soya granules
  • 250 gm potatoes boiled and mashed
  • 1 medium onion finely chopped
  • 1 or 2 carrots grated
  • 4 brown bread slices crumbled (remove side crust)
  • 2 green chilies finely chopped
  • 1/2 tea spoon cinnamon powder
  • Salt and pepper to taste
  • 2 tbsp melted butter
  • ½ cup milk or an egg beaten lightly
  • 1/2 cup bread crumbs
  • Oil for frying

How To Prepare

  1. Soak the soya granules in hot water for 20 minutes. Squeeze the water from the soya granules; place it in a big bowl.
  2. Add rest of the ingredients to soya granules.
  3. Mix it nicely and make around 16 cylindrical shaped cutlets with wet hands to give smooth shape to cutlets.
  4. Brush the cutlets with milk or egg and roll them in bread crumbs. Bake in the oven at 220c/425f.
  5. Serve hot with chili garlic sauce.

COTTAGE CHEESE CUTLET

cottage cheese cutlet

Ingredients

  • 400 gm cottage cheese grated
  • 4 slice of bread crust removed
  • 1/4 tsp white pepper
  • 1/4 tsp cinnamon powder
  • 2-3 green chilies finely chopped
  • Handful of coriander finely chopped
  • 1/2 cup bread crumbs
  • 1/2 cup flour
  • 1/2 cup milk or 2 eggs lightly beaten
  • Salt to taste
  • Oil for frying

How To Prepare

  1. Soak bread slices in water and squeeze immediately.
  2. Take the cheese in a deep bowl add bread, all the spices, green chilies and fresh coriander.
  3. Mix well and fold into 16 -18 round cutlets.
  4. Take flour, milk and bread crumbs in separate flat small bowls.
  5. Roll each cutlet in flour, then milk or lightly beaten egg and finally in bread crumbs, arrange it in a plate, and keep it aside for 20 minutes for the coating to set.
  6. Shallow fry before serving and serve hot with chili garlic sauce or green chutney.

Variation-boiled potatoes, grated carrot or any other vegetable of your taste can be added.