Amazing Soup Recipes Women Would Love To Try
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
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
Saute prawns in 1tsp olive oil and pinch of salt for 2 minutes, keep them aside.- 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.
- 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
- Serve hot in individual bowls, garnish with cheese and coriander.
VEGETABLE CHICKEN STEW
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
- In a thick bottom pan, cook chicken with 5 cups of water, salt, bay leaf and rosemary on slow flame for 10 minutes.
- Strain the chicken and put the stock back into the pan, shred chicken pieces into 1” pieces from the bones, keep it aside
- 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.
- Add chicken pieces, peas/corn, mushroom and corn flour dissolved in water, stir and add tomato puree. Simmer for another 5 minutes.
- Add freshly ground pepper, check the seasoning and consistency Serve garnished with basil and bread of your choice or brown rice.
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
- 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
- Strain chicken and put the stock aside, shred the chicken into 1” pieces (bones can be reused for stock)
- 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
- Add chicken pieces and flour dissolved in milk, stir and simmer for 5 minutes on low heat
- Check thickening and seasoning
- Serve garnished with mint or coriander
- Serve hot with bread of your choice .
VEGETABLE CUTLET WITH RAW BANANA
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
- 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.
- Heat oil in shallow pan, shallow fry the cutlets, till light golden brown.
- Serve hot with green chutney or tomato sauce.
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
- Grind corn kernels coarsely in the processor; put it in a big bowl.
- Add rest of the ingredients in the bowl with corn, except oil.
- Mix nicely, and make 16 -18 round shaped patties like cutlets.
- Shallow fry the patties just before serving.
- Serve hot with green chutney or chili garlic sauce.
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
- Soak the soya granules in hot water for 20 minutes. Squeeze the water from the soya granules; place it in a big bowl.
- Add rest of the ingredients to soya granules.
- Mix it nicely and make around 16 cylindrical shaped cutlets with wet hands to give smooth shape to cutlets.
- Brush the cutlets with milk or egg and roll them in bread crumbs. Bake in the oven at 220c/425f.
- Serve hot with chili garlic sauce.
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
- Soak bread slices in water and squeeze immediately.
- Take the cheese in a deep bowl add bread, all the spices, green chilies and fresh coriander.
- Mix well and fold into 16 -18 round cutlets.
- Take flour, milk and bread crumbs in separate flat small bowls.
- 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.
- 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.