I love to have a bowl of creamy tomato soup after coming back from work specially in winters. It keeps me full until I prepare dinner and is always an healthy option to munching some oily snacks. Here is a very simple recipe of tomato soup that uses only few ingredients.

Ingredients: (Serves 2-3)

1/2 kilo of fresh ripe tomatoes; washed,

Salt, sugar and pepper to taste,

Few leaves of mint; freshly chopped, (optional)

Cream to garnish and Croutons to serve.

Method:

You can remove the skin of tomatoes and then cook them or cook them and then peel them. To remove the skin before cooking the tomatoes, place tomatoes into boiling water for 3-4 minutes and then drop them into cold water. Let them stand for 2 minutes. Then remove and de-skin them. Else cook them and then de-skin the tomatoes. For both the methods follow the same recipe from here onwards.

Place the tomatoes in a pressure cooker along with 2 cups of water and cook up to 2 whistles. Remove from flame and take them out once pressure drops. Take them off and peel them if not done earlier. Let them cool down a bit. Then roughly chop them and place them in a mixer grinder. Grind them to a smooth puree. Strain the pulp if you wish so. But I use it as it to retain all the nutrition. Transfer the puree in a saucepan and put it on medium flame. Add more water if required. Season with salt, sugar, pepper and some mint leaves and bring to boil. Transfer to serving bowls, garnish with cream and serve hot with croutons.

Have you tried this recipe earlier? Well I had never heard of a strawberry soup, until I just came across one over the internet and I was quite amused. I decided to prepare it myself and I must tell you that it was so irresistible that I forgot to click a photograph to show it to you. I just gulped it, yumm. The best thing is that you can have it anytime and is a quite healthy option to keep you full.

Here is the recipe I borrowed from somewhere, oops I don’t remember where.

Ingredients:

250 gms of fresh strawberries,

1/3 cup (or more as required) granulated white sugar,

1/2 cup cream fraiche or plain yogurt,

1/2 cup cream,

A pinch of ground cardamom,

Some whipped cream to garnish.

Method:

Wash and roughly chop the strawberries and put them into a blender. Blend until pureed. Add rest of the ingredients and blend together until well combined. Adjust the ingredients as per taste. Chill and garnish with some whiped cream before serving.

Many times we feel hungry between our meals. And if we snack or munch this time we do not feel hungry at the time of our regular meals and later our stomach again needs feeding. In the end we end up eating more and nothing is healthy. To avoid such things we can also have fillers like soups and salads.

This is a filler soup that would keep your stomach full and you, healthy.

Ingredients:
10-12 leaves of spinach,
1 carrot,
3″ portion of white pumpkin,
Few florets of cauliflower and broccoli,
A small piece of cabbage,
1 small tomato,
1 tsp butter,
1 heaped tbsp wheat flour,
1/2 cup skimmed milk,
Salt and pepper to taste.

Method:
Blanch all the vegetables with little water and then grind them until smooth along with the water in which they were blanched (stock). If stock is excess then reserve that for later use. Mix together flour and milk to form a smooth paste. Now melt butter in a saucepan and then add the flour and milk mixture to it. Stir continously till it thickens. Then add the vegetable puree, remaining stock or water to get the desired consistency and stir well. Season with salt and pepper and bring to boil. Serve hot.

Ingredients: (Serves 2)
2 cups chicken stock,
1 chicken breasts; chopped very finely,
1 egg,
1 small onion; finely diced,
1/2 tsp ground ginger-garlic,
Little celery; chopped
15 gms cornflour; dissolved in little water,
Salt, sugar and pepper to taste,
1 tbsp butter.

Method:
Melt butter in a wok, add onion, ginger-garlic, celery and saute for 2 minutes. Then add chicken stock and then ads the chopped chicken to it. Cook the chicken in this stock. While at it season with salt, sugar and pepper. Then pour the cornflour mixture to it. Beat the egg and season with little salt and pepper. Then pour it into the soup, while stirring continuously. Serve hot and top with little soy sauce.

Ingredients:
250gms broccoli florets,
2 small potatoes; boiled, (avoid in case of a diet soup)
250gms onion; finely chopped,
Few pods of garlic; finely chopped,
1/2 cup fresh cream; beaten well,  (avoid in case of a diet soup, use thick yogurt instead)
2 tbsp almonds flakes; roasted if you like, (optional)
2 tbsp olive oil,
Salt and pepper to taste,
Vegetable stock or water.

Method:
Blanch the broccoli florets and drain them, reserve the stock for later use. Puree them along with the potatoes, adding little stock if needed to form a puree. Heat oil in a sauce pan, add chopped garlic and onion and saute till onion turns transparent. Then add the broccoli and potato puree and bring to boil. Add reserved vegetable stock/water to get the desired consistency. Season with salt and pepper, give it a stir. Transfer to serving bowls, garnish with cream and almond flakes. Serve hot.

TIP:
For a soup that is low is calories, do not add potatoes and cream. It tastes equally delicious.