Make this soup and drink it to increase your immunity and stay healthy

Everyone feels like eating hot and nutritious food during the winter season, but fried and spicy food can harm health. That's why everyone likes to drink hot soup in this season. These are not only delicious but also keep the body warm, increase immunity and improve digestion.

Things You Will Need

• N/A

Method

Tomato Soup:

It contains vitamin C and antioxidants, which strengthen the immune system. For this, boil tomato, ginger and garlic by adding some water. Add spices to it and let it come to a boil. Then filter it. Garnish with green coriander and serve.

Ginger-Carrot Soup:

Carrots contain beta carotene and ginger has anti-inflammatory properties. Boil carrots and ginger and blend them. Add salt and black pepper as per taste and serve hot.

Pea and Mixed Veg Soup:

This improves digestion. Boil peas with vegetables of choice. Filter and mix spices.

Spinach Soup:

It is rich in iron and vitamin K, which helps in removing anemia. Boil, blend the spinach and serve with fresh cream. You can add tomato to it.

Broccoli and Onion Soup:

Broccoli is rich in antioxidants and fiber. Boil broccoli and onion and blend it. Serve with salt, pepper and cheese.

Moong Dal Soup:

Moong dal is rich in protein and fiber, which improves digestion. Add moong dal, tomato, cumin and spices and boil. Blend it and serve hot.

Soup Recipes

1. Carrot Soup

Ingredients:

• Carrots 500 grams
• Tomatoes 200 grams
• Lemon 1
• Salt to taste
• Black pepper 5-6
• Beige slices 2
• Ghee 2 tablespoons
• Cream 2 tablespoons for garnishing

Prep Time: 10 minutes

Preparation Time: 10 minutes

Servings: 5 people

Method:

Wash and peel the carrots thoroughly. Chop the carrots and tomatoes and cook in a pressure cooker until they whistle once. Once cool, peel the tomatoes, grind them in a mixer, and strain. Put the soup in a saucepan and place it on the stove. Once it boils, add pepper and salt and cook for a minute. Then squeeze in the lemon. Cut the bread slices into squares and fry them in ghee until lightly browned. Pour the soup into a bowl. Garnish with cream. Add the bread pieces and serve hot.

2. Tomato Macaroni Soup

Ingredients:

• 6 large tomatoes
• 1 tablespoon oil or butter
• 5-6 garlic cloves, finely chopped
• 1 onion, finely chopped
• 1/2 cup macaroni
• 2 cups corn
• Capsicum
• Carrots
• Beans
• Peas
• 6 cups water
• 1 teaspoon black pepper powder
• Salt to taste
• 1 tablespoon cornflour
• 1 teaspoon oregano or mixed herbs
• Coriander leaves

Prep time: 10 minutes

Cooking time: 15 minutes

Servings: 4 people

Method:

Cut the tomatoes into large pieces, add a little water, and bring to a boil. Once cooled, blend them in a blender and strain to form a smooth puree. Heat oil and butter in a deep pan or pot. Add finely chopped garlic and onion, and sauté until lightly golden. Add the tomato puree, chopped vegetables, salt, and pepper. Bring to a boil. Then add the raw macaroni. Cover and cook over medium heat for 10-15 minutes, or until the macaroni and vegetables are cooked through. Stir occasionally to prevent sticking. If you want to thicken the soup, mix cornflour with water to form a slurry. Slowly add this to the soup. Add oregano and cilantro and serve.

3. Tomato Basil Soup

Prep Time: 10 minutes

Cooking Time: 15 minutes

Servings: Serves 3

Ingredients:

• 3-4 tomatoes
• 8-10 basil leaves
• 1-inch piece of onion
• 1 teaspoon rock salt
• 1 teaspoon black pepper powder
• 1 teaspoon ghee

Method: 

Boil the tomatoes. Once cooled, extract the pulp and grind it. Add the spices to the pan. Fry the ginger. Then add the tomato pulp. Cook for 2-3 minutes. Then add the basil leaves and mix well. Add salt and black pepper powder to taste, mix well. Turn off the heat and serve.

4. Smoky Eggplant-Tomato Soup

Prep Time: 10 minutes

Cooking Time: 10 minutes

Servings: 2 people

Ingredients:

• 1 roasted eggplant
• 2 tomatoes
• 4-5 cloves of garlic
• 2 cups water
• Salt to taste
• 1/2 teaspoon black pepper
• 1 tablespoon ghee

Method:

Peel the roasted eggplant and remove the pulp. Add the garlic and tomatoes to a pan and fry. Add the eggplant pulp and water, and cook for 5 minutes. Add salt and pepper, cook for 2 minutes. Strain the soup and serve.

5. Broccoli Soup

Prep Time: 10 minutes

Cooking Time: 10 minutes

Servings: 2 people.

Ingredients:

• Broccoli, finely chopped
• 1 teaspoon butter
• 2 cups cream
• 1 cup water
• Salt as desired
• Black pepper powder
• 1/2 teaspoon nutmeg

Method:

Steam the broccoli for 5-7 minutes, until tender. Set it aside to cool. Heat butter in a pan. Add flour and sauté for 2 minutes. Gradually add water, stirring constantly, until thickened. Add half the cream. Set aside 2-3 pieces of broccoli, grind the rest in a mixer, and add it to the mixture prepared in the pan. Season with salt, pepper, and nutmeg powder, and mix. Top with the cream and the remaining broccoli and serve hot.

6. Sweet Potato Soup

Prep time: 10 minutes

Cooking time: 15 minutes

Servings: 4 people

Ingredients:

• 2 sweet potatoes,
• Tablespoon lemon juice
• 1/2 cup finely chopped coriander leaves
• 5 cloves garlic
• 5 chopped green chilies
• 1 chopped onion
• 1/4 cup finely chopped cabbage
• 1/4 cup finely chopped carrots
• 1/2 teaspoon sweetcorn
• 3 cups vegetable stock
• 1 tablespoon paneer, 1 tablespoon butter
• 1 teaspoon cornflour
• 10 bunches black pepper
• Salt to taste.

Method:

Wash all the vegetables and chop them finely in a chopper. Mix the cornflour thoroughly with 1 tablespoon of water. Heat butter in a pan, sauté the peppers, onion, green chilies, and garlic. Add the cabbage and sweet potato, season with salt, and cook until slightly tender. Add the vegetable, water, cornflour slurry, and lemon juice, and stir well. Bring to a boil over medium heat. Sweet potato soup is ready.