25 Homemade Soup Recipes for Nutrition and Health Benefits.

Soup recipes are great for Health. Our main idea of providing you with this soup article is to acquaint you with its nutrition and health benefits.

Soup for Nutrition and Health Benefits.

Soup recipes are great for Health. They are easy do amazing soul warmers for winter chilling nights, soups can be filled with wonderful ingredients and come out with fantastic flavors. Homemade soups allow you to be in control of ingredients, below we give you recipes for vegetarian and non-vegetarian soups that are easy to follow.

One important piece of advice before we start, fresh ingredients make the best soups. Even if it means spending a little bit more in the market, the outcome will be worth it.

Of course, soup is also the best way to save by cooking all those leftovers in the fridge before they spoil, but for your special one, or for a special occasion, go with fresh.

Broths are generally considered a soup with large chunks of vegetables, or meats, so you will notice that the list of Ingredients does have a lot of vegetables, that you can choose from or even add others that suit better your taste. All of the vegetables should be cut or sliced very thickly.

All About Soups.

Soup is a liquid diet, that is made by boiling vegetables, meat, pulses, etc., in water and then seasoning and sometimes thickening the produced liquid.

Soups are known to be the first course of a full meal, but it can also be relished along with a light meal, such as luncheon, etc.

Soups are very easy to make, economical, and when properly prepared with nutritious and healthy ingredients, it is a complete article of rich diet, deserving of much more general use than is commonly accorded with.

Our main idea in providing you with this soup article is to acquaint you with its nutrition and health benefits.

Soup Quality.

The soup quality can be divided into four parts, broth, cream Soup, bisque, chowder, and puree.

BROTHS have for their foundation a clear stock. They are generally a thin Soup, but other times when they are served as a substantial part of a meal, they are prepared quite thick with vegetables, rice, or barley.

CREAM SOUPS are known for their nutritional properties and great variety. Cream Soups comprise of thin cream sauce base complied with all kinds of vegetables, meat, fish, or grains.

BISQUES are thick, rich Soups made from game fish or shellfish, particularly crabs, shrimp, etc. but vegetables and grains can also be added to this soup as per taste and texture.

CHOWDERS are Soups that have seafood for their basis. To enhance the flavor and added thickening, vegetables and crackers can form an important part of this soup.

PUREES are Soups made thick by adding pulp obtained from partly or entirely adding results obtained by boiling a food article and then straining.

It is unnecessary to thicken the soup with any additional ingredients when materials containing starch such as beans, peas, lentils, or potatoes are used for this purpose.

But when meat, fish, or watery vegetables are used, another thickening is required. To be perfect, the puree should be thick and smooth with no lumps and of the ideal consistency.

Soup Types.

The Soups can be categorized into two classes.

The first part comprises appetizers, like bouillon, consommé, and a few other broths and clear Soups.

The second part comprises soups consumed for nutritional values, like cream soups, purees, and bisques.

From the above two parts of soups, choose the one that balances properly to your need of the hour. For example, a light Soup that is merely an appetizer has to be served along with a heavy dinner, and a heavy, highly nutritious Soup has to be served along with a luncheon or a light meal.

Soup Consistency.

To speak in layman’s language, Soups are generally served in only two specifics, clear soup, and thick soup.

CLEAR SOUPS are prepared from stock carefully cleared, or Soup base, and garnished and flavored with the ingredients which give the soup their name.

There are very few varieties of clear soup, Bouillion and Consomme being the leading two. but they require extreme care while preparing, in order to be palatable.

THICK SOUPS are also prepared from stock, but milk or cream and also a combination of these can be used as a foundation. Meat, fish, grains, eggs, or any other form of edible starchy material can also be added for thickening.

This form of soup is often thick and not considered very appetizing, so care should be taken to consume them at the right proportions.

Value of Soup in a Meal.

Soup provides the human body with the very essence of all the nourishing. The main purpose of soup in our meal is to add health value with flavor.

When soups are described, it is identified by the ingredients it is made with and the two main purposes it serves.

First, it serves as an appetizer consumed before the start of a meal, to stimulate the appetite and help in easy digestion.

Secondly, it serves as an actual part of the meal, which should contain nutritive material in abundance to be considered as the main part of a meal rather than a mere addition.

Additional care has to be taken to make this diet presentable so that it appeals to the appetite and does not discourage it. The soup has to be served with suitable accompaniment, while also not being insipid in flavor and greasy.

A very tasty and well-presented soup served in small quantities as the first course of the meal, will always be appreciated and relished by the family.

Herbs and Vegetables are used in making Soup.

The soup is known to be prepared with different varieties of vegetables and any vegetable that has a decided flavor is always a favorite.

The proven vegetables for a delicious, nutritious, and satisfying soup are cauliflower, spinach, asparagus, onions, turnips, corn, carrots, sweet potatoes, tomatoes, lentils, beans, peas, salsify, cabbage, parsnips, potatoes, celery, okra, and even mushrooms. These vegetables provide flavoring and form an essential ingredient of the soup itself.

While vegetables form an essential part of the soup to impart flavor, they add texture to the soup when left within the soup in small bite-able pieces or done as a puree and consumed with the Soup.

Carrot and Mushroom Soup

Ingredients for Carrot and Mushroom Soup:

Carrot – 1 cup

Mushroom – 1 cup

Onion – 1 no.

Oil – 1 tablespoon

Black Pepper – 1/2 teaspoon

Salt to taste

Method for Carrot and Mushroom Soup:


Slice the vegetables.


Sauté carrot and onion.


Add mushroom, water, and salt.


Boil till vegetables are tender.


Add black pepper powder and serve hot.

Enjoy Carrot and Mushroom Soup hot.

Chicken Soup

Ingredients for Chicken Soup:

Chicken legs – 4 no’s

Butter – 1 tablespoon

Black Pepper Powder – 1/2 teaspoon

Ginger paste – 1/4 teaspoon

Garlic paste – 1/4 teaspoon

Aniseeds – 1/4 teaspoon

Curry leaves – A few

Corn flour- 2 tablespoon

Turmeric powder – A pinch

Salt to taste

Method  for Chicken Soup:


Heat butter in a pressure cooker, and add aniseeds.


Add chicken, ginger-garlic paste, curry leaves, and turmeric powder.


Cook for 5 minutes, then add pepper powder and salt and cook for 5 minutes.


Add sufficient water and pressure cook up to 4 whistles or till the chicken is tender.


Mix corn flour with 1/4 cup of water and add the liquid into the cooker.


Cook for 5 minutes or until thickens and serve hot.

Enjoy hot chicken soup.

Garlic Soup

Ingredients for Garlic Soup:

Garlic pods – 5 no’s.

Wheat flour – 1 teaspoon

Oil – 1 tablespoon

Coriander powder – 1/2 teaspoon

Red chilly powder – 1/2 teaspoon

Turmeric powder – 1/8 teaspoon

Mustard seeds – 1/2 teaspoon

Curry leaves – A few

Water – 2 cup

Salt to taste  

Method for Garlic Soup:


Preheat oil in a deep pan, add mustard seeds and cook till they splutter.


Add curry leaves, garlic, and wheat flour, and stir fry on low flame till the flour becomes golden.


Add 2 cups of water, coriander powder, red chilly powder, turmeric powder, and salt.


Cook on low flame until wheat flour and water mixes well and gets to soup consistency.

Enjoy hot Garlic Soup.

Green Peas Soup

Ingredients for Green Peas Soup:

Green Peas – 2 cup

Cabbage – 1/2 cup chopped

Carrot – ½ cup grated

Ajinomoto – 1/8 teaspoon

Sugar – 1/2 teaspoon

Black Pepper Powder – 1/2 teaspoon

Soya sauce – 1 teaspoon

Corn flour – 3 tablespoon

Oil – 2 tablespoon

Salt to taste

Method for Green Peas Soup:


Boil the peas with water and cook till they become soft, keep aside.


Heat oil in a pan and add vegetables and Ajinomoto and fry it on high flame for a minute.


Add peas along with water, sugar, black pepper powder, and soya sauce salt, and stir it well.


Mix corn flour in 1/2 cup of water and add to the above soup and cook it stirring continuously till the soup thickens.

Enjoy hot Green peas Soup.

Hot & Sour Tomato Soup

Ingredients for Hot & Sour Tomato Soup:

Tomato – 1/2 kg chopped

Sugar -1/2 teaspoon

Black pepper – 1 teaspoon

Cabbage – 1/4 cup  chopped

Carrot  – 1/4 cup grated

Beans – 1/4 cup chopped

Paneer cubes – 1/4 cup

Chilly sauce – 1 teaspoon

Vinegar – 2 tablespoon

Ajinomoto -1 teaspoon

Corn flour – 1 tablespoon

Oil – 2 tablespoon

Salt to taste

Method for Hot & Sour Tomato Soup:


Pressure cook the chopped tomatoes with 4 cups of water till 4 whistles and simmer for 5 minutes and remove from the heat, let it cool and then grind.


Heat oil in a pan, put one chopped tomato, cook for about one minute then add cabbage, carrots, and beans and stir for another 2 minutes.


Add the ground tomatoes and add the remaining ingredients except for the corn flour.


Boil it for two minutes, add the corn-flour paste (corn-flour dissolved in 1/4 cup of water) and stir it well, cook further till it becomes thicker.


Garnish with paneer cubes and serve hot.

Enjoy Hot and Sour Tomato Soup.

Mixed Vegetable Soup

Ingredients for Mixed Vegetable Soup:

Potato – 1/4 cup

Carrot – 1/4 cup

Onion – 1/4 cup

Tomato – 1/4 cup

Green peas – 1/4 cup

Turnip – 1/4 cup

Bay leaves – 2 no’s

Ginger-garlic paste – 1 teaspoon

Black pepper – 6 no’s

Oil – 1 tablespoon

Salt to taste     

Method for Mixed Vegetable Soup:


Heat butter in a pan, fry bay leaves, ginger-garlic paste, black pepper, and salt for a minute.


Then add all the vegetables, which are cut into small pieces, and sauté them for 5 minutes.


Pressure cook the above on high flame with water, when the pressure comes reduce the heat to medium and cook for 15 minutes and finally sieve it.

Enjoy hot Mixed Vegetable Soup.

Mutton Soup

Ingredients for Mutton Soup:

Mutton – 1/4 Kg

Mutton bones – 1/4 Kg

Bay leaves – 3 no’s

Peppercorns – 2 teaspoon

Barley powder – 2 teaspoon

Onions – 1 no’s chopped

Carrots – 1/2 cup

Ginger – 1 Inch size piece

Pepper powder – 1/2 teaspoon

Salt to taste  

Method for Mutton Soup:


Boil all ingredients in water (except barley and pepper powder) for about 2 hours.


When the water evaporates and becomes half of its initial volume, remove it from heat.


Sieve it properly and add barley powder and cook it well until the soup becomes thick.


Add salt to taste and pepper powder, boiled mutton pieces, and cook for another 5 minutes.


Remove from flame and serve hot.

Enjoy hot Mutton Soup.

Prawn Coconut Soup

Ingredients for Prawn Coconut Soup:

Shrimps – 1/4 Kg chopped

Yam  – 1 cup

White Pumpkin – 1 cup chopped

Beans – 1/2 cup chopped

Peas – 1/2 cup

Cucumber – 1/2 cup

Drum Stick – 1/2 cup

Coconuts – 1 shell

Corn Flour – 1 tablespoon

Turmeric powder – 1/2 teaspoon

Peppercorns – 2 teaspoon

Cumin seeds – 1/2 teaspoon

Ginger – 1 Inch size piece

Green chilies – 4 no’s

Oil – 2 tablespoon

Salt  to taste

Method for Prawn Coconut Soup:


Boil the vegetables till soft, and chop shrimp.


Extract milk from the coconut.


Grind peppercorns, green chilies, cumin, and turmeric to paste.


Heat oil in a pan and add paste, shrimps, and fry for a minute.


Add coconut milk and simmer cook for about 15 minutes.


Make a lump-free mixture of corn flour and water, and then add it to the soup.


Once the corn mix blends well, the Prawn Coconut Soup is ready, Serve hot.

Enjoy your Prawn Coconut Soup.

Spinach Soup

Ingredients for Spinach Soup:

Spinach leaves – 1/4 Kg

Oil – 1 tablespoon

Onions – 2 no’s diced

Spring onions – 2 no’s

Potatoes – 2 no’s diced

Vegetable stock – 2 tablespoon

Cream – 1/2 cup

Salt  to taste

Black pepper – 2 teaspoon

Method for Spinach Soup:


In a pan, heat oil and sauté onions, green onions, and potatoes until onions soften.


Then add the vegetable stock and cook it to boil by stirring studiously, reduce the flame and simmer for 15 minutes more or until the potatoes become soft.


Add spinach and stir until leaves wilt, 1/2 minute and remove from heat immediately.


Cool the soup to warm, and blend to puree in the blender or food processor.


Add cream and season with salt and black pepper to Spinach Soup.


Stir well to blend and serve hot.

Enjoy hot Spinach Soup.

Tomato Soup

Ingredients for Tomato Soup:

Tomatoes – 1/2 Kg

Oil – 1 tablespoon

Black pepper powder – 1/2 teaspoon

Red chili powder – 1/4 teaspoon

Bay leaf – 1 no’s

Cumin powder – 1/2 teaspoon

Ginger-garlic paste – 1/4 teaspoon

Salt to taste     

Method for Tomato Soup:


Cook the tomatoes in a pressure cooker along with water until 2 whistles. Blend the cooked tomatoes to make a puree in the blender.


Then add water and remove the tomato skin and seeds using a strainer.


Preheat oil in a deep pan and add chili powder, pepper powder, ginger-garlic paste, bay leaf, cumin powder, and salt.


Add the tomato puree, cook till it boils and then reduce the flame and cook for an additional 5 minutes on medium heat.

Enjoy hot Tomato Soup.

Carrot Soup

Ingredients for Carrot Soup:

Carrots – 1/2 Kg

Masoor dal  – 2 teaspoon

Bay leaf – 2 no’s

Brown Cardamom  – 1 no’s

Cinnamon  – 1 Inch size stick

Black pepper – 1/2 teaspoon

Onion – 1 no’s grated

Sugar – 1 teaspoon

Milk -1 cup

Cheese – 1 cup grated

Oil – 1 tablespoon

Salt to taste  

Method for Carrot Soup:


Soak dal in water for two hours and grate the carrots and the cheese meanwhile.


Heat oil in a pressure cooker and add bay leaf, cinnamon, cardamom, and fry.


Fry the onions and add dal and carrots along with salt, sugar, and black pepper.


Add milk and water together and cover it with the lid, wait for one whistle and then simmer it for 10 minutes.


Remove from the flame and keep it aside to cool to room temperature.

Enjoy hot Carrot Soup.

Cabbage Soup

Ingredients for Cabbage Soup:

1/4 cup ghee

1 onion, chopped

2 lb. cabbage, chopped

1 lb. potato quartered

2 1/2 cup water

1 1/4 cup vegetable stock

1 tsp. cornstarch

salt and pepper to taste

Preparation Method for Cabbage Soup:


Heat ghee in a pan and fry the onion until soft.


Add cabbage and stir until wilted and coated with ghee.


Add potato, tomatoes, and water, bring to a boil, cover, and cook over medium heat for about 10 minutes.


Add stock, return to boil, and cook for 5 minutes.


Remove from heat and mash or puree the soup.


Blend cornstarch with a little soup then stir it into the pan and bring it to boil, stirring until slightly thickened.


Season to taste with salt and pepper.

Enjoy hot Cabbage Soup.

Cauliflower Soup

Ingredients Cauliflower Soup:

1 head cauliflower, cut into florets

1 bay leaf

1/2 tsp. salt

2 Tbs. butter or margarine

1 onion, finely chopped

1 potato, sliced

1/4 C. plain (all-purpose) flour

3 cup milk

salt and pepper

Preparation Method for Cauliflower Soup:


Place cauliflower, bay leaf, and salt into a pan and add just enough water to cover.


Cook till the mixture boils, then reduce the flame and cook for an additional 7 minutes.


Drain, reserving the liquid.


Meanwhile, melt butter and fry onion and potato for 5 minutes until soft but not browned.


Blend in flour and cook, stirring continuously for 2 minutes.


Then add milk by stirring and cook till boiling.


Add cauliflower, reduce heat, and simmer gently until tender.


Puree in a blender or food processor then return to the pan and stir in enough reserved liquid to desired consistency.


Check and adjust the seasoning to taste and reheat before serving.

Enjoy hot Cauliflower Soup.

Chickpea Soup

Ingredients for Chickpea Soup:

2/3 cup chickpeas, soaked overnight

3 3/4 cup water

1 tsp. cumin seeds

2 tsp. coriander seeds

1 tsp. fenugreek seeds

3 dried red chilies

1 Tbs. grated (shredded) coconut

2 Tbs. ghee

8 oz. tomatoes, skinned and chopped

1 tsp. ground turmeric

1 tsp. sugar

1 tsp. salt

Preparation Method for Chickpea Soup:


Bring chickpeas and 2 1/2 cups of water to a boil, cover, and simmer for 1 hour until tender.


Grind cumin, coriander and fenugreek seeds, chilies, and coconut.


Heat ghee and fry spices for 1 minute.


Puree chickpeas then stir in the fried spices, tomatoes, turmeric, sugar, and salt, and add the remaining water.


Cook till boiling, then cover with a lid, reduce the flame and cook on simmer for 20 minutes.


Remove from flame, and serve hot.

Enjoy hot Chickpea Soup.

Curry and Rice Soup

Ingredients for Curry and Rice Soup

1 lb. onions, chopped

2 Tbs. butter

2 Tbs. oil

1 Tbs. curry powder

2 Tbs. shredded coconut

2 Tbs. flour

6 cup stock

1 branch of celery, thinly sliced

1/3 cup long-grain rice



Preparation Method for Curry and Rice Soup:


Sauté the onions in the butter and oil in a heavy saucepan until soft.


Then add the shredded coconut, curry powder, and flour, and continue to cook for another minute.


Add the stock and cook till boiling by stirring studiously.


Add the celery and rice and season with salt and pepper.


Cook covered with a lid for 35 minutes or till the rice is tender and soft, then serve.

Enjoy hot Curry and Rice Soup.

Mushroom Soup

Ingredients for Mushroom Soup:

2 Tbs. butter

3 spring onions (scallions), chopped

4 oz. mushrooms, chopped

1/4 cup plain (all-purpose) flour

2 cup stock

1/2 cup milk

salt and pepper to taste

Preparation Method for Mushroom Soup:


Melt butter in a large pan and fry spring onions until soft but not browned.


Add mushrooms and fry for 5 minutes.


Add the flour by stirring and continue to cook for 2 more minutes.


Gradually add the stock, stirring until soup thickens.


Cover and simmer gently for 10 minutes.


Then pour in the milk by stirring, and add salt and pepper to season.


Heat through gently before serving.

Enjoy hot Mushroom Soup.

Pea Pod Soup

Ingredients for Pea Pod Soup:

pods from 1 lb. peas

1 onion, finely chopped

3 3/4 cup vegetable stock

1 Tbs. chopped fresh coriander

1 tsp. chopped fresh mint

2 Tbs. butter or margarine

1/4 cup plain (all-purpose) flour

1 tsp. sugar

salt and pepper to taste

Preparation Method for Pea Pod Soup:


Put pods, onion stock, coriander, and mint into a large pan, bring to a boil, cover, and simmer gently for 25 minutes until the pods are tender.


Drain, reserving liquid, then puree pods in a blender or food processor.


Mix puree into reserved liquid.


Meanwhile, melt butter or margarine, add in flour and continue cooking for 2 minutes.


Blend in the pureed mixture and bring to a boil.


Then add sugar, salt, and pepper to season.

Enjoy hot Pea Pod Soup.

Potato Soup

Ingredients for Potato Soup:

1 Tbs. ghee

1/2 tsp. cumin seeds

pinch of asafoetida

4 potatoes, diced

1 tomato, quartered

salt and pepper

2 1/2 cup water

1 1/4 cup milk

Preparation Method for Potato Soup:


Heat ghee and fry cumin seeds and asafoetida until seeds start crackling.


Add potatoes and tomato, season with salt and pepper, and cook for 2-3 minutes.


Add water, bring to a boil and simmer over medium heat for about 20 minutes.


Then blend the soup in a blender, the food processor, or rub through a sieve to form a puree.


Stir in milk, return to boil, and simmer for 2 minutes before serving.

Enjoy hot Potato Soup.

Pumpkin Soup

Ingredients for Pumpkin Soup:

3 Tbs. oil

2 onions, chopped

2 bay leaves

1/2 inch ginger root

2 cloves garlic

1 green chili

1 lb. pumpkin, diced

1 tomato, skinned and chopped

1 Tbs. chopped fresh coriander

3 cup stock

3 Tbs. single (light) cream

1 tsp. lemon juice


Preparation Method for Pumpkin Soup:


Heat oil and fry onions and bay leaf until leaves are soft.


Puree ginger, garlic, and chili then add it to the pan and fry for 1 minute.


Add pumpkin and fry for 2-3 minutes.


Add tomato, coriander, and stock, bring to a boil then simmer for 30 minutes.


Puree in a blender with a little more stock, if necessary.


Reheat gently, stir in the cream, lemon juice, and salt to taste and serve.

Enjoy hot Pumpkin Soup.

Rice Water Soup

Ingredients for Rice Water Soup:

1 cup long-grain rice

3 3/4 cup water

1 onion, chopped

salt and white pepper to taste

1/2 tsp. chili powder

1 tsp. chopped fresh coriander

1 tsp. lemon juice

Preparation Method for Rice Water Soup:


Put rice and water in a pan, bring to a boil and simmer for 15 minutes.


Drain water into a separate pan and reserve rice for another dish.


Add onion, salt, pepper, and chili powder to rice water.


Return to boil and simmer gently for 10 more minutes.


Add in lemon juice and coriander to taste.

Enjoy hot Rice Water Soup.

Vegetable and Dal Soup

Ingredients for Vegetable and Dal Soup

3 lb. onions, chopped

4 lb. tomatoes, chopped

4 Tbs. Moong dal

6 cup of water

2 Tbs. butter or 1 Tbs. oil

1 lb. cabbage, shredded

1 lb. spinach, chopped

salt, and pepper to taste

Preparation Method for Vegetable and Dal Soup:


Mix two-thirds of the chopped onions and half the chopped tomatoes with the dal in a saucepan.


Pour in water.


Bring to boil, cover the pan and simmer for 1 hour.


Puree in an electric blender, then strain through a sieve.


Melt the butter or heat the oil in a saucepan, add the remaining onion and fry for 1 minute.


Add the cabbage and spinach and continue to fry for 1 minute.


Pour in the strained stock, and bring to a boil for about 10 minutes.


Stir in remaining chopped tomato, salt, and pepper, bring to boil, then cook for a few more minutes.


Remove from flame and serve hot with parathas or potato roti.

Enjoy hot Vegetables and Dal Soup.

Vegetable and Rice Soup

Ingredients for Vegetable and Rice Soup:

1/4 cup butter

1 onion, chopped

4 cups of vegetable stock

4 cups of mixed vegetables

1/2 cup long-grain rice

2 cup milk

1 tsp. lemon juice

salt and pepper to taste

Preparation Method for Vegetable and Rice Soup:


Melt butter in a saucepan, add onion, and cook for about 1 minute.


Add the stock, bring to a boil, and boil the soup uncovered for about 10 minutes.


Cut mixed vegetables into bite-sized pieces.


Add to the soup and cook till boiling.


Add rice and cook, uncovered, for 15 more minutes.


Then pour in milk by continually stirring, add lemon juice, salt, and pepper.


Heat through, simmer gently for a few minutes then serve.

Enjoy hot Vegetable and Rice Soup.

Black Bean Soup

Ingredients for Black Bean Soup:

1 lb Dried black beans

2 Smoked ham hocks

3 cup Chicken stock

4 Coarsely chopped carrots

3 Coarsely chopped onions

3 Coarsely chopped celery

1 tablespoon chopped jalapeno pepper

3 Garlic cloves

1 teaspoon Cumin

1 cup dry sherry

1 lime (juice)

Preparation Method for Black Bean Soup:


To soak beans quickly, cover them with a generous amount of water, cover the pot, bring water to boil, and cook for 2 minutes.


Uncover the lid, and keep the beans in the liquid for 1 hour.


Preheat oil in a deep pan, and sauté celery, carrots, garlic, and onions until onions are golden.


Add cumin and jalapenos.


Add ham hocks, sautéed vegetables, chicken broth, and enough water to the beans when the beans are about to cook.


Then again cook for 2 hours or till the ham hocks turn tender.


Once done, drain the bean mixture and reserve cooking liquid for further use.


Puree beans and vegetables.


Add sherry wine, lime juice, and enough of the reserved liquid to make a thick soup.


Serve hot with chopped coriander or sour cream or lemon slice.

Enjoy hot Black Bean Soup.

Coconut Soup

Ingredients for Coconut Soup:

2 cocoanuts grated,

2 blades of mace,

1 salt-spoonful of cinnamon,

3 pints of water,

Juice of a lemon,

2 eggs,

1 oz. of fine wheatmeal,

pepper and salt to taste.

Preparation Method for Coconut Soup:


Cook the shredded coconut in water till boiling, add cinnamon, mace, and season.


Then cook the mixture on low flame for an hour, and then strain through a sieve the mixture and then return the soup to the saucepan.


Add wheat meal, eggs, and lemon juice to form a paste, and mix it well in the soup.


Then allow the soup to simmer for 5 minutes, and serve hot with plain boiled rice.

Enjoy hot Coconut Soup.

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