Soup Recipes

Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
Here I am giving you a few simply delicious and  healthy soups...

Non-Vegetarian Soups:- Large chunks of meat or chicken left in the liquid
Vegetarian soups:-Large chunks of  vegetables left in the liquid
Cold (chilled) Soups:- Some soups are served only cold.
Chowders:- Thick soups usually containing seafood and potatoes, milk and cream
Clear Soups:- Clear soups are made from some type of stock or broth without using thickeners or cream. The soup liquid itself will, to one extent or another, be transparent.
Creamy Soups:- Flavored broth thickened with a white sauce. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles.

Tomato Basil Soup

  • 4 cups fresh tomatoes − peeled, cored and chopped
  • 4 cups good chicken stock
  • 10 (about) fresh basil leaves
  • 1 cup heavy cream
  • 1/4 pound unsalted butter
  • salt and pepper to taste
  • Combine tomatoes and stock in saucepan. Simmer 30 minutes. 
  • Puree,along with the basil leaves, in small batches, in a blender or food processor. 
  • Return to saucepan and add cream and butter, while stirring over low heat. 
  • Garnish with extra basil leaves and serve with your favorite bread.

Chicken Cordon Bleu

  • 4 boneless, skinless chicken breasts
  • 8 slices thin deli ham
  • 4 slices low fat cheese 
  • Butter
  • Shredded Wheat biscuits (large ones), crumbled
  • Pound chicken breasts with kitchen mallet to tenderize and flatten.
  • On each breast, place 2 pieces of the ham (spread out to cover breast),1 slice Swiss Cheese (place in the middle). 
  • Roll each breast up and secure with toothpick. 
  • Dip each rolled breast into Butter  then roll in Shredded Wheat. 
  • Bake at 350 degrees for about 30 minutes, until browned.

Cucumber Boats

  • 2 large cucumbers (very straight)
  • 2 oz. mushrooms chopped finely
  • 1 large tomato, chopped finely
  • 2 spring onions (scallions), chopped finely
  • 1 clove garlic, crushed or chopped very finely
  • 1/4 cup plain yogurt
  • 3 oz. cheese, grated
  • Quarter the cucumbers but do not peel. Scoop out the seeds to make hollows. Discard the seeds. Simmer cucumber quarters for 7−8 minutes until slightly tender. Drain upside down on kitchen paper and cool.
  • Refrigerate until ready to fill.
  • Mix all other ingredients except cheese. Refrigerate for 30 minutes.
  • Then fill the 'boats' with the mixture. Cover tops of 'boats' with grated cheese and place under very hot grill/broiler until cheese is melted and bubbling slightly.
  • Serve immediately as an appetizer with hot crusty French bread.

Fish Clear Soup

  • 1/2 lb White fish fillets, fresh Or frozen
  • 4c  Superior chicken broth (clear)
  • 1tb Medium sherry
  • 8  Slices winter bamboo shoots
  • 1 Bunch fresh spinach
  • 1t  Salt
  • 1tb Cooked peanut oil
  • Heat chicken broth.Cut fish fillets into 1″ by 2″ pieces. 
  • Cut off root ends of spinach &   thoroughly wash. Slice bamboo shoots into paper-thin  strips; add to stock as it is heating.
  • Using  wire strainer, blanch fish pieces in boiling water for 15 seconds, reserve.  Add salt to water.
  • Blanch spinach for 10 seconds, drain & reserve.
  • When stock reaches rapid simmer (don't let it boil),add fish, spinach & sherry. 
  • Cook for 3 minutes. Heat   peanut oil in ladle over flame. 
  • Mix oil into soup,transfer to serving bowl, & serve.

Cream of Tomato Soup

  • 1 Kg tomatoes
  • 1-1/2 tsp butter
  • Chopped garlic (3 tsps)
  • A small piece of ginger chopped
  • 1/2 a chili chopped
  • Coriander leaves chopped (handful)
  • Basil (for taste)
  • 1 tbsp light cream
  • Salt as per taste
  • Puree the tomatoes and keep aside.
  • Heat a vessel on medium flame.
  • Add butter and then add chopped garlic, chopped ginger, chili and coriander leaves and saut� until it emits a nice aroma.
  • Add the pureed tomatoes and let it simmer.
  • Add some water if required.
  • Now add basil leaves and salt according to taste.
  • When it boils, remove the vessel from the stove and let the soup cool.
  • After the soup cools, strain the soup.
  • Take the strained soup, keep on medium flame again, add cream to it, and let simmer for sometime.
  • Delicious cream of tomato soup is ready.

Beer Soup

  • 6 c. of beer
  • 4 slices of 1 in. French bread,
  • 1 c. of shredded swiss cheese
  • 1 c. of sour cream
  • 1 tsp. of cornstarch shopping list
  • 1 tsp. of white sugar
  • 1/2 tsp. of salt
  • First you want to let your beer come to a boil over medium flame/
  • Now in a bowl, whisk your yolks, sour cream, cornstarch, sugar, and salt until this blends.
  • Now pour this into a large pan over low flame.
  • Break up your bread and divide into 4 individual bowls.
  • Then you can sprinkle in your cheese over bread.
  • Pour the soup over this mixture and serve!

Wine Soup

  • Four 1-inch-thick slices of peasant bread (4 ounces), crusts removed
  • 3 1/2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 garlic clove
  • Pinch of saffron threads
  • 3 medium leeks, thinly sliced crosswise (3 cups)
  • 1/2 cup plus 1 tablespoon dry red wine
  • 3 cups chicken stock
  • 1/2 cup heavy cream
  • Salt and freshly ground pepper
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • Preheat the oven to 350°. Arrange the bread slices on a baking sheet; brush with the oil. Bake until crisp, 10 minutes. Rub with the garlic and tear into 1-inch pieces.
  • In a saucepan, heat 3 tablespoons of the oil. Add the saffron and all but 1/2 cup of the leeks. Cook over moderate heat until tender, 4 minutes. Add the 1/2 cup of red wine; reduce over high heat to 2 tablespoons. Add the stock; simmer for 3 minutes. Stir in the toasts and simmer 3 minutes.
  • Working in batches, puree the soup in a blender. Return the soup to the saucepan. Stir in the cream and the remaining 1 tablespoon of red wine, season with salt and pepper and keep warm.
  • In a nonstick skillet, heat the remaining 1/2 tablespoon of oil. Add the reserved leeks and cook over moderate heat until softened, 3 minutes. Using a heatproof spatula, form the leeks into four 2-inch rounds. Sprinkle 1 tablespoon of the cheese over each round. Cook over moderate heat until melted, about 3 minutes. Transfer the rounds to a plate and let cool until crisp.
  • Ladle the soup into bowls, top with the leek crisps and serve.

Chilled Shrimp Cocktail Soup

  • 3 cups vegetable juice, chilled
  • 1 (11-ounce) jar cocktail sauce
  • 1 (10-ounce) package frozen cooked salad shrimp, thawed
  • 1 medium-sized tomato, diced
  • 1/2 medium-sized green bell pepper, diced
  • 1/2 medium-sized cucumber, diced
  • 2 scallions (green onions), thinly sliced
  • In a large bowl, combine all ingredients; mix well. 
  • Serve immediately, or cover and chill until ready to serve.

Gingery Chicken and Spinach Soup

  • 1 onion
  • 1 piece (1/2 inch long) fresh ginger or 3/4 tsp ground
  • 1 tblsp Oriental Sesame oil [she says you can substitute vegetable oil, but I think the sesame is crucial]
  • 6 cups chicken broth or water
  • 1 pkg (10 oz) frozen chopped spinach
  • 1 lb boneless, skinless chicken or turkey breast
  • 1/2 bunch scallions or 1 small bunch coriander
  • 2 cups vermicelli, fine egg noodles, orzo or pastina 
  • 3-4 tblsp lemon juice
  • salt & pepper to taste
  • toasted sesame seeds
1. Finely chop the ONION. Peel and mince GINGER.
2. Heat SESAME OIL in soup pot over medium heat. Add ONION and GINGER [and GARLIC], increase heat to high and saute for a few seconds to relase aroma. Add the BROTH and FROZEN SPINACH. Cover the pot and bring the liquid to a boil. Reduce the heat and simmer until spinach is thawed (~10 minutes).
3. Meanwhile, cut the CHICKEN into thin shreds or 3/4 inch chunks.
Slice the SCALLIONS, including about four inches of the green tops (or rinse, stem and mince CORIANDER).
4. When the spinach has thawed, stir the soup, then add the CHICKEN and
NOODLES. Cover and simmer until the noodles and chicken are cooked (~5 minutes). Add the SCALLIONS (or CORIANDER) and the LEMON JUICE. Season to taste with SALT and PEPPER.
5. Serve immediately, passing the TOASTED SESAME SEEDS for sprinkling over each portion.

Chicken and Mushroom Soup

  • 2 cloves garlic, crushed
  • 4 sprigs coriander
  • 1.5 tsp peppercorns, crushed
  • 1 tblsp vegetable oil
  • 4.5 cups chicken stock
  • 5 Chinese dried black mushrooms, soaked for about 1 hr. and
  • coarsely chopped
  • 1.25 tblsp fish sauce
  • 4 oz chicken (or a bit more), cut into strips
  • 2 green onions, thinly sliced
  • Coriander to garnish
  • Using a pestle and mortar or sm. food processor, pound or mix garlic,coriander sprigs and peppercorns to a paste. 
  • In wok, heat vegetable oil, add paste and cook for 1 min., stirring. 
  • Stir in stock, mushrooms & fish sauce. Simmer 10 mins.
  • Add chicken, reduce heat & cook gently for 5 mins. Scatter green onions and coriander over surface to garnish.

Cheddar Beer Soup

  • 10 oz frozen mixed vegetables
  • 4 tblsp margarine
  • 1/4 cup flour
  • 1 tsp salt
  • 1 tsp dry mustard
  • 2 cups milk
  • 1 tsp worchestershire sauce
  • 2 cups shredded cheese (medium sharp cheddar or your favorite)
  • 1 cup beer (preferably English ale, ie- Bass Ale)
  • Cook vegetables and drain.
  • Melt margarine, stir in flour, salt, and mustard. cook over low heat until smooth. Remove from heat. 
  • Add milk and worchestershire. Heat mixture until it coats the spoon. Add cheese.
  • Cook over medium heat until cheese melts. Stir in beer and vegetables bring to a simmer. 
  • Cook about 15 minutes. 
  • Serve with preferred garnishes (croutons, paprika, whatever).

Beer and Cheese Soup

  • 1 cup diced onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced mushrooms
  • 3/4 cup butter
  • 1/2 cup flour
  • 1 tsp dry mustard
  • 5 cups chicken or vegetable stock
  • 1 bunch broccoli
  • 11 fl oz beer (use a can or bottle and save a swallow for the cook!)
  • 6 oz cheddar cheese, grated
  • 2 tblsp grated parmesan cheese
  • salt & pepper to taste
  • Saute' the diced vegetables in butter.
  • Mix flour and mustard into sauteed vegetables. Add the chicken or vegetable stock to mixture and cook for five minutes.
  • Break broccoli into small flowrets; cut stems into bite-sizes pieces.
  • Steam until tender-crisp. Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings.
  • To serve, place some broccoli into a soup bowl and ladle the soup over it.

Baked Potato Soup

This is a rich, but great potato soup.
  • 4 large potatoes
  • 2/3 cup butter
  • 2/3 cup flour
  • 1 1/2 quarts of milk
  • Salt and Pepper
  • 4 green onions
  • 1 cup sour cream
  • 2 cups crisp-cooked, crumbled bacon
  • 5 ounces of grated cheddar cheese
  • Heat oven to 350 degrees and bake the potatoes until for tender.
  • Melt butter in a medium saucepan. 
  • Slowly blend in flour with a wire whisk until thoroughly blended. 
  • Gradually add milk to the butter-flour mixture, whisking constantly. 
  • Whisk in salt and pepper and simmer over
  • low heat, stirring constantly.
  • Cut potatoes in half, scoop out the meat and set aside. 
  • Chop half the potato peels and discard the remainder. 
  • When milk mixture is very hot, whisk in potato. Add green onion and potato peels. 
  • Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until it is all melted in.
  • Serve with crusty French Bread and fresh butter.

Sweet and Sour Potato Soup

  • 1 kg potatoes, peeled
  • 1/2 kg sausage (NO smoked)
  • 1-2 tblsp butter or margarine
  • 1 cube broth
  • vinegar to taste
  • sugar to taste
  • salt + pepper to taste
  • Boil potatoes with a little salt. Drain and reserve the water. 
  • Mash potatoes together with butter/margarine. 
  • Add potato water and stir until you have a smooth soup. If it's too thick add some additional water.
  • Cut sausage in small pieces and add to the soup. Heat and season to taste with vinegar, sugar, salt and pepper.
  • If you like it you can dice and fry some onions separately in a pan and add them to the soup.

Lentil & Brown Rice Soup

This is a real easy to make vegetarian soup. Very hearty, very tasty.
  • 1 envelope onion soup mix
  • 4 1/2 cups water
  • 3/4 cups dry lentils, rinsed and drained
  • 1/2 cup uncooked brown rice
  • 1 can coarsely chopped, whole peeled tomatoes, undrained
  • 1 medium carrot, coarsely chopped
  • 1 large stalk celery, coarsely chopped
  • 1/2 tsp basil leaves
  • 1/2 tsp oregano
  • 1/4 tsp thyme leaves
  • 1 tbsp finely chopped parsely
  • 1 tbsp apple cider vinegar
  • 1/4 tsp pepper
  • In large saucepan, combine onion soup, water, lentils, rice, tomatoes, carrot,oregano, thyme and basil together. 
  • Bring mixture to a boil and simmer covered stirring occasionally 45 mins or until lentils and rice are tender. 
  • Stir in parsely, vinegar and pepper and serve. 
  • Great with rye bread.

Lentil Soup with Liver Dumplings

  • 1  Onion, finely chopped
  • 1/4 Leek, diced
  • 20 g Butter (0.75 oz)
  • 80 g Red lentils (2.75 oz)
  • 1 l Chicken broth (2 pints)
  • 1 dl Whipping cream (1/2 cup)
For Dumplings:
  • 100 g Chicken liver (3.5 oz)
  • 40 g Butter (1.5 oz)
  • 80 g Bread crumbs (2.75 oz)
  • 2 Egg yolks
  • 1 Egg white
  • Saute the onion and the bacon in the butter, add the leek and the lentils,saute for a moment. Moisten with bouillon, bring to the boil and simmer until the lentils are tender.
  • Meanwhile skin the liver and press through a fine sieve. Beat the butter until smooth, add the liver and mix well. Stir in egg yolks and bread crumbs, season with salt and pepper. Beat the egg white until stiff, fold into liver mixture.
  • In a skillet bring water to a simmer, add salt. Form dumplings with two teaspoons and poach for 5 minutes. Remove from water and place in a kettle filled with cold water.
  • In a blender liquidize the soup. Strain through a sieve and return to saucepan. Add the cream and bring to a boil. Correct seasoning, add the dumplings and reheat.

Vegetable and Cheese Chowder

  • 1/3 cup quick or old fashion oats, uncooked
  • 1 cup sliced celery
  • 1/2 cup chopped onion
  • 2 Tbsp. butter
  • 2 cups milk
  • 2 cups water
  • 1 package (16 oz.) frozen mixed vegetables (can substitute canned or,even better, fresh vegetables of your choice - you would just need to cut the cooking time down a bit)
  • 1 tsp mustard
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 2 cups (8 oz) cheddar cheese, shredded
  • Place oats in food processor or blender; cover and process for 1 minute;set aside.
  • In a 4-quart saucepan or a dutch oven, saute celery and onion in butter until tender; blend in ground oats.
  • Gradually add milk and water; continue cooking over medium heat, stirring constantly, until thickened.
  • Reduce heat; add remaining ingredients except cheese.
  • Continue cooking over low heat for 10 minutes or until veggies are heated through.
  • Remove from heat; add cheese and stir til well blended.

Chicken and Corn Chowder

  • 1 lbs chicken breast 
  • 1 chopped onion
  • 4 T butter 
  • 2 stalk chopped celery
  • 4 c fresh corn (6 ears) 
  • 2 med. boiling potatoes, diced
  • 3-4 T flour 
  • 3 c chicken stock
  • 1 c heavy cream (or substitute buttermilk)
  • Melt butter and fry chicken, but do not let brown -- when it's glistening, lower heat and simmer 10 minutes or until meat is firm.
  • Cut up and set aside.
  • Puree 2 c of corn until smooth
  • From the chicken fry pan drippings, saute onion and celery until soft. 
  • Sprink with flour and cook until bubbly. 
  • Add rest of ingredients, and simmer 15 minutes until the potato is tender. 
  • Stir in cream or buttermilk, salt and pepper. Heat and serve.

Chicken Clear Soup

  • 7.00 g Chicken broth powder
  • 2.00 g Black pepper powder
  • 5.00 ml Light soya sauce
  • 5.00 g Chopped coriander
  • 8.00 g Ginger Garlic paste
  • 8.00 g Leeks
  • 8.00 g Carrots
  • 4.00 g Celery
  • 10.00 pc Sliced button mushroom
  • 10.00 g Large shiitake mushrooms
  • 8.00 g Sliced Spring Onion bulbs
  • 5.00 g Chopped Spring Onion Greens
  • 5.00 g Shredded pokchoy
  • 20.00 g Boiled and shredded chicken
1. In a heavy bottomed stock pot, mix together all the shredded vegetables with 500ml of water. Add the ginger
garlic paste and half of the coriander. Add the soya sauce.
2. Bring to a simmer and cook for 7-8 minutes. Add the chicken and chicken broth powder and stir well. Add pepper to taste.
3. Garnish with spring onion greens and chopped coriander.
4. Serve piping hot

You can add fresh noodles and boil with the soup to make a chicken noodle clear soup.
To bring a variation to the taste, you can even add freshly chopped basil leaves in place of coriander.
Tofu can be added to make the soup more wholesome

Cream of Carrot Soup

  • 6 - 8 large carrots
  • 1 small potato
  • 1 onion
  • vegetable stock
  • knob of butter
  • ½ pint milk
  • small carton of cream
  • Peel and chop all of the vegetables.
  • Melt a little butter in a large pan.
  • Gently fry the onions and carrots until slightly softer.
  • Add the potato and continue to fry for about a minute.
  • Add the vegetable stock.
  • If there is not enough water to cover the vegetables, add more water.
  • Boil until all the vegetables are soft.
  • Sieve or liquidize the soup to make a smooth thick liquid.
  • Return to the pan and reheat until boiling.
  • Add the milk and cream.
  • Heat gently until almost boiling but do not allow the soup to boil.
  • Add pepper and salt. Serve with bread.

Cullen Skink

  • One pint of milk
  • Four large potatoes
  • Two medium onions
  • Three or four fish fillets (preferably smoked haddock, but smokeless haddock will work too)
  • A small amount of butter (or margarine)
  • salt and pepper
  • First, peel the potatoes and place them in a pan of boiling water on the cooker. 
  • While they are cooking, prepare the fish by carefully removing any bones left behind by the fishmonger. 
  • Chop the onion and gently fry it in the butter or margarine in a large pan. Then add the milk and fish and bring back to the boil.
  • When the potatoes are about almost completely cooked but not mushy, drain them, then add them to the mixture of onions, milk and fish. 
  • Add salt and pepper generously.
  • Continue to cook until the potatoes are soft, then adjust the seasoning and serve.

Cream of Mushroom Soup


  • 1 Onion
  • mushrooms
  • garlic
  • parsley
  • butter or margarine
  • flour
  • milk and cream


  • Finely chop the onion and mushrooms, crush the garlic and chop the parsley.
  • Melt a little butter in a pan and fry the onion and garlic.
  • Add the mushrooms and fry briefly but do not allow them to go dark in colour.
  • In another pan, melt a large quantity of butter and heat.
  • When hot, add the flour and stir in vigorously to obtain a thick smooth paste.
  • Keep over the heat while stirring.
  • Add the milk little by little and stir vigorously over a gentle heat while stirring.
  • Stop adding the milk when you have a smooth sauce.
  • Add the fried mushrooms and onions to the sauce.
  • Liquidize the sauce.
  • Return to the pan and heat it almost to boiling but do not allow it to boil.
  • Add the cream. Add the finely chopped parsley.

Cauliflower Soup

  • 1 large cauliflower
  • 2 onions, garlic
  • 3-4 potatoes
  • 1 small carrot
  • vegetable stock
  • butter or margarine
  • milk and cream
  • cheese
  • basil
  • Chop the onions and carrots into small pieces Crush the garlic and add.
  • Cut the potatoes into larger pieces.
  • Break the cauliflower into small pieces
  • Gently fry the onions and carrots in the butter.
  • Add the potatoes and cauliflower.
  • Add the vegetable stock and bring to the boil.
  • Cook until the vegetables are soft.
  • Add the milk and cream
  • Heat again but do not allow the soup to boil.
  • Finely chop the basil and add it. Grate in a little cheese.

Leek and Potato Soup

This is a traditional Scottish soup. It is very cheap to make, using vegetables grown here. It is very nutritious. It should be thick and creamy. Eat is hot, together with bread or oatcakes.
  • butter or margarine
  • garlic
  • potatoes
  • leeks
  • carrot
  • vegetable stock
  • milk
  • cream
  • pepper and salt
  • Vegetable stock is kept after the previous meal. Keep the water you used to boil the vegetables so you can use it in your soup.
  • Melt a little butter in a large pan.
  • Crush some garlic and chop it finely. Let the garlic fry slowly in the margarine.
  • Peel a carrot and chop it finely, add it to the margarine in the pan and let it fry slowly.
  • Wash the leeks and chop them finely. Add the leeks to the margarine.
  • Increase the heat. Stir all the time. Fry until the leeks start to go soft.
  • Peel and wash the potatoes. Slice them thinly. Add them to the pan and allow them to start to fry. Stir all the time or they will stick to the pan.
  • When the potatoes start to go soft, add the vegetable stock. Turn up the heat until the water boils. Make sure there is enough water to cover the vegetables.
  • When the water boils, turn down the heat. Cook for about twenty minutes over a low heat.
  • Use a potato masher to crush the potatoes. The potatoes will break up and make the soup thick.
  • When the soup is cooked, add some milk and cream. Turn up the heat to warm the soup, but do not let it boil.
  • Add pepper and salt. Check that it tastes good. Eat it hot with bread or oatcakes.

Mango Soup

  • 2 potatoes, peeled, cubed
  • 2 mangoes, riped but firm, peeled and chopped
  • 1/2 tsp ginger paste
  • 1/4 cup chopped onion
  • 2 tsp curry powder
  • 1 tsp cumin seeds powder
  • 4 cups chicken stock
  • 1 tbsp lemon juice
  • salt as per taste
  • white pepper powder as per taste
For Garnishing
  • 2 tbsp chopped spring onion
  • 1/4 cup chopped mangoes
  • In a pot, mix all the ingredients.
  • Bring it to boil.
  • Reduce heat and let it cook for 20-25 minutes.
  • Let it cool a little.
  • Blend with hand blender till smooth.
  • Garnish with spring onion and mangoes before serving.

Green Pea Soup

  • 1 onion, chopped
  • 2 tbsp oil
  • 1/2 tsp ginger, grated
  • 1/2 tsp garlic, minced
  • 2 tsp salt
  • 6 whole peppercorns, crushed
  • 1 tsp turmeric
  • 2 tsp coriander
  • 2 tsp cumin
  • 2 tsp chili peppers, crushed
  • 1/2 tsp chili powder
  • 4 whole cloves
  • 1 stick cinnamon
  • 2 cardamom pods
  • 1 cup green split peas, dried
  • 2 tomatoes, diced
  • 5 cup chicken stock
  • 1 tsp garam masala
  • In a large soup pot, fry the onions in the oil until light brown.
  • Stir in the spices & toss in the peas & tomatoes.
  • Stir again & cook for 5 minutes over moderate heat.
  • Add stock, bring to a boil, cover & simmer until the peas are tender (at least an hour).
  • Serve hot.

Spinach Egg Soup

  • 1 bunch spinach
  • 1 hard boiled egg, chopped
  • 1 cup buttermilk
  • 1 cucumber, peeled and thinly sliced
  • 1 tbsp lemon juice
  • salt as per taste
  • pepper powder as per taste
  • Clean the spinach and chop it finely
  • Boil the spinach in 5-6 cups of water
  • Add lemon juice, salt and pepper powder
  • Let is cook for 10 minutes
  • Let is cool
  • Add buttermilk and beat till foamy
  • Garnish with chopped eggs and cucumber pieces

Creamy Chicken Rice Soup

  • 3/4 cup boiled chicken pieces
  • 1 onion chopped finely
  • 1/2 cup raw rice
  • 1/4 cup chopped celery
  • 2 tbsp butter
  • 2 tbsp maida
  • 1-1/2 cup water
  • 1-1/2 cups milk
  • black pepper powder as per taste
  • salt as per taste
  • Mix celery, chopped onion, rice and water
  • Cook till rice is done and most till water evaporates
  • Remove from fire
  • Mix properly butter and maida in a separate vessel and then add 1 cup milk to make a smooth paste
  • Add the paste to the rice mixture
  • Put to boil and stir continuously so that no lumps are formed
  • Add chicken pieces and 1/2 cup milk and stir continuously
  • Add pepper powder and salt
  • Put on fire for 5 minutes
  • Serve hot.

Egg Drop Soup

  • 2-1/2 cup chicken pieces
  • 2 eggs
  • 1 spring onion chopped
  • 1 tsp black pepper powder
  • salt as per taste
  • 1/2 tsp sugar
  • Boil the chicken pieces along with salt and pepper powder and enough water
  • Slightly beat the eggs
  • Add the chopped onions into the beaten eggs
  • Stir well the egg mixture
  • Put the egg mixture slowly in the boiling stock stirring constantly to avoid lumps
  • Let it boil for 2 minutes
  • Serve hot.

Spicy Chicken Soup

  • chicken - 1 breast piece with bone (can use other portion of a chicken with bones too)
  • bay leaves - 3 pieces
  • garlic - 3 cloves chopped finely
  • green chillies - 2 finely chopped (depending on how hot you want to make it you can add more chillies)
  • red chilli powder - 1/2 teaspoon
  • tomatoes - 2
  • garam masala - 1/2 teaspoon
  • curry powder - 1 teaspoon (optional)
  • salt to taste
  • for seasoning
  • cooking oil
  • cumin seeds
  • flour (maida)
  • Cut chicken into small pieces. Put 5 cups of water, chopped garlic, chicken, bay leaves, green chillies. Boil it in simmer for about 15 minutes.
  • Add commutates and red chilli powder to the boiling soup and continue boiling it in simmer for another 10 minutes. 
  • In another pan heat oil and put season it with cumin seeds. Do it with low heat.
  • Add flour (maida) to the oil and fry it for 3-4 minutes until the color of the flour just starts to turn light brown.
  • Add the seasoning you made in step # 4 to the boiled soup. 
  • Add garam masala, curry powder and salt to the soup. Boil it for 5 minutes. Your Spicy chicken soup is ready.
  • Serve hot with bread and enjoy.

Groundnut Soup in Chicken

  • groundnut paste from fresh groundnuts about 100 grams
  • 2 chopped onions
  • 20 grams fresh pepper green
  • general oil
  • 1 whole chicken cut into big pieces for serving 5 persons.
  • maggi cubes flavours 8 pieces
  • Heat the palm oil in a big pot.
  • Put onion into it stir fry little bit, then add paste of peanut and keep stirring and do not heat up oil, only at simmer.
  • Then gradually insert 7 cups of water initially and then later on after boiling add another cup.
  • Let boil for 30 minutes until it becomes a little bit thicker, then toss in the green pepper and maggi cubes salt and mix together let stir for 10 minutes.
  • Cover, then put the chicken inside and cover sim for 20 minutes.
  • Eat with country rice preferably or uncle bens rice or Indian Basmati. Bon appetite.

Roasted Cauliflower Soup

  • 1 large head of cauliflower cut into florets
  • 1 cup of chopped carrots
  • 2 cloves garlic, chopped
  • 1-2 tbsp. olive oil or ghee
  • 1/2 tbsp. cumin seeds or 1 tsp. ground cumin
  • 2 cups chicken broth
  • 1 bayleaf
  • 1 cup half and half or land o'lakes non-fat cream
  • Pre-heat the oven to 400.
  • Toss the vegetables, garlic, and cumin in a bowl or plastic bag with the oil or ghee and roast the mixture in the oven until the cauliflower begins to brown (about 15-20 minutes).
  • Remove from oven and cook the cauliflower mixture in the chicken broth and added bayleaf for 20 minutes.
  • Throw away the bayleaf. Puree the ingredients in a blender, adding the cream slowly until the soup is liquified and is a good consistency.
  • Garnish with cilantro or a dab of sour cream and serve hot or refrigerate and serve cold. It's great either way.

Chicken Soup with Mixed Vegetables

  • chicken breast cut into bite-size pieces - 1/2
  • fresh potato cut into bite-size pieces - 1/2 cup
  • (soak in cold water and lemon juice and drain)
  • white onion cut into bite-size pieces - 1/2
  • carrot cut into bite-size pieces - 1/3 cup
  • cilantro leaves chopped - 3 tbsp
  • spring onion chopped - 3 tbsp
  • black pepper ground to taste salt
  • to taste sugar - 1/2 tsp
  • deep fried dried garlic - 2 tsp
  • chicken stock - 2 cups
  • In a pot, boil chicken stock.
  • Add the white onion, carrot, potato and boil for 3 minutes.
  • Add the chicken and boil about 1-2 minute.
  • Now, add fish sauce or (salt to taste), sugar, pepper, cilantro leaves and spring onion.
  • Add deep fried garlic boil briefly and serve hot.

Crab Soup

  • 1/2 kg crab meat, cooked and flaked, cartilage removed
  • 1-1/2 cup chicken stock
  • 2 cups water
  • 2-1/2 cups tomatoes, chopped
  • 3/4 cup chopped celery
  • 3/4 cup onion (chopped fine)
  • 1 cup corn kernels
  • 1 cup peas
For Seasonings:
  • 1 teaspoon seasoning (a dash paprika and celery)
  • 1 bayleaf
  • 1/4 tsp pepper
  • 1 tsp lemon juice
  • Put chicken stock, water, tomatoes, celery, onion, and seasonings in a vessel, and bring to a boil.
  • Simmer for about 20-30 minutes. Add corn and peas.
  • Simmer 10 minutes more (or till the corn is cooked).
  • Add crab meat, simmer until heated through.
  • Remove bayleaf. Serve hot.

Shrimp Soup

  • 2 cups shrimps
  • 2 onion chopped
  • 2 garlic flakes, grounded
  • 1 tbsp tomato puree
  • 1/4 tsp turmeric powder
  • 2 tbsp oil
  • salt as per taste
  • black pepper powder as per taste
  • Peel and de-vein the shrimps.
  • Heat the oil in a pan.
  • Add onion and fry till golden brown.
  • Add garlic paste and stir for 2 minutes.
  • Add shrimp and fry till pinkish.
  • Add turmeric powder, salt and pepper powder and tomato puree.
  • Add water 4 cups and let is cook for 45 minutes.
  • Add more water if required.
  • Serve hot.

Fish Soup

  • 6 slices - surmai / pomfret fish
  • 4 cups water
  • 5-6 cloves garlic roughly pounded
  • 1 tsp soya sauce
  • 1 very flat spoon of sugar
  • 1/2 tsp pepper powder
  • salt to taste
  • 1/2 cup shredded cabbage
  • Put all the ingredients in a vessel.
  • Bring to a boil.
  • Simmer for about 7 mins or more.
  • Make sure fish is cooked.
  • Serve hot.

Easter Soup

  • 1/2 kg boneless meat
  • 1/2 cup chopped spring onion
  • 2 eggs
  • salt as per taste
  • pepper as per taste
  • 1cup chopped fresh parsley
  • 1 cup chopped coriander leaves
  • 1 cup grated cheese
  • 2 tbsp lemon juice
  • 1/4 tsp grated ginger
  • 1 tbsp butter
  • Pressure cook the meat in 1 liter water with ginger till tender.
  • Drain and keep the stock aside. Chop the meat into small pieces.
  • Heat butter,saute spring onion.
  • Add meat pieces and parsley and cook for 10 minutes.
  • Add coriander leaves, salt and pepper and meat stock.
  • Let it simmer for 20-25 minutes. Beat the eggs for 2 minutes.
  • Gradually add lemon juice to egg, while beating.
  • Add to soup, stir well and serve very hot, garnishing with cheese.

Peanut Butter Soup


  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup diced green pepper (less if you are not a vitamin a or pepper lover).
  • 2 cloves minced garlic
  • 3 tsp butter
  • 3-4 tsp all purpose flour (you can judge the consistency you like)
  • 2-1/2 cup chicken broth (optionally use water)
  • 5 cups milk
  • 1 cup half and half cream. (you can vary this mixture depending on how rich you like your soup.)
  • 1 cup creamy peanut butter.
  • 2 tsp tomato paste. (optional)
  • 3 tsp soya sauce chopped peanuts for garnish


  • Saute onions, celery, green pepper and garlic in the butter until onions are translucent.
  • Add flour and cook for 2 to 3 minutes, until you have a light roux.
  • Stir in stock, add milk slowly.
  • Bring to a boil. Add peanuts butter, tomato paste (optional), and soya sauce.
  • Reduce heat and simmer approximately 15 minutes.
  • Serve hot with chopped peanuts for garnish.

Fish Corn Soup

  • 250 gms. tomatoes ripe
  • 1 tbsp. sugar
  • 1-1/2 cups water
  • 1 bay leaf
  • 1/4 tsp. cinnamon-clove powder
  • 1/4 tsp. red chilli powder
  • 1/4 tsp. cumin powder
  • 2 tsp. butter
  • 1/4 tbsp. plain flour
  • 1 clove garlic
  • 1 cup flaked and cooked fish
  • 1 cup tender corn kernels
  • 1 spring onion, finely chopped
  • 1 tbsp finely chopped parsley
  • 2 tbsp finely grated paneer
  • salt as per taste
  • 2 cups fish stock
  • Pressure cook the tomatoes (about 2 whistles suffice).
  • Blend till smooth. Strain to remove seeds and peels.
  • Heat 1 tsp butter in a pan, add the bay leaf, garlic (whole) and fry for a few seconds.
  • Add tomato puree. Stir. Dissolve the flour in a little water till smooth.
  • Add the flour paste, stirring continuously, bring to a boil.
  • Add the seasoning, salt and sugar. Simmer for 5-7 minutes, keep aside.
  • In a pan, heat 1 tsp butter, simmer corn till soft.
  • Add spring onion, fish and parsley, simmer for 5 min.
  • Add fish stock and bring to boil. Add tomato soup and paneer.
  • Boil it for 10 mins. Serve hot with bread croutons, a swirl of fresh cream, and pepper.

Sweet Corn Chicken Soup

  • 1 cup cooked chopped (or shredded) chicken
  • 1 cup cooked sweet corn kernels
  • 4 cups chicken stock
  • 1 egg white, lightly beaten
  • 1/4 cup chopped spring onion
  • 1 tbsp corn flour
  • Pepper as per taste
  • Bring the chicken stock to boil.
  • Add chicken pieces and corn kernels.
  • Dissolve corn flour in 1/4 cup water.
  • Add it to the stock, stirring continuously so no lump is formed.
  • Let it simmer for 10 mins.
  • Add spring onion and pepper.
  • Let it simmer for another 5-7 mins.
  • Slowly pour in egg white, stirring continuously.
  • Take off from fire immediately after putting the egg white.
  • Garnish with coriander leaves / chicken pieces / corn kernels.
  • Serve hot.

Mushroom Soup

  • 2 cups button mushrooms
  • 3 cups chicken stock
  • 2 sprig spring onions, chopped finely
  • 1/2" ginger, chopped finely
  • 1/2 tsp black pepper
  • salt as per taste
  • Clean the mushrooms and cut into slices.
  • Heat a pan and put the chicken stock.
  • Once it boils, slow the flame and simmer for 15 minutes.
  • Add mushrooms, onions, ginger, salt and pepper.
  • Let it boil for another 10 minutes on slow flame.
  • Serve hot.

Cheesy Soup

  • 1/4 cup small cooked chicken pieces
  • 4 cups chicken stock
  • 2 carrots, diced
  • 1/4 cup chopped french beans
  • 2 onion, chopped
  • 1/2 kg shredded cheddar cheese
  • 2 cups milk
  • salt as per taste
  • pepper as per taste
  • 4 tbsp butter
  • 2 tbsp plain flour
  • 2 tbsp cornflour
  • 3 tbsp chopped celery
  • Heat butter in a pan. Fry onion, carrots, french beans till tender.
  • Add flour, stir till it is blended with onion. Add chicken stock.
  • Stir continuously till it starts thickening. In 1/4 cup milk, mix cornflour, taking care no lumps are formed.
  • Add in chicken stock, stirring continuously. After 2-3 mins, add remaining milk.
  • Stirring continuously, till milk comes to boil. Add milk, chicken piece, salt and pepper powder.
  • Cook till cheese melts. Sprinkle celery and serve hot.

Meatball Soup

For Soup:
  • 1/4 cup finely chopped carrots
  • 1/4 cup finely chopped french beans
  • 1/2 cup shredded cabbage
  • 1/4 cup peas
  • 1/4 cup finely chopped celery
  • 1 cup tomato puree
  • 1/4 tsp cumin seed powder
  • Pepper as per taste
  • Salt as per taste
  • 4 cups meat stock
For Meatballs:
  • 1/4 kg minced meat
  • 1 egg, beaten
  • 1/4 tsp garlic powder
  • 3 tbsp finely chopped onion
  • 1/2 cup bread crumbs
  • Salt as per taste
  • 1/4 tsp pepper powder
  • 2 tbsp cornflour
  • Oil to deep fry meatballs
  • Mix all the ingredients of meatballs.
  • Make small balls (1/2").
  • Deep fry or shallow fry till balls are golden brown.
  • Drain and keep aside.
  • Bring the stock to boil.
  • Add all the ingredients and let it cook for 20-25 mins or vegetables are tender.
  • Add meatballs and simmer for another 5-7 minutes.
  • Serve hot.

Mix Veg Noodle Soup

  • 2 tbsp cornflour
  • 4 glass of water
  • 2 tbsp soya sauce
  • 1 tbsp white vinegar
  • 1/2 tsp ground black pepper
  • 2 small green chilli, finely chopped
  • 2 tbsp vegetable oil
  • 1 onion chopped
  • 4 garlic chopped
  • one cup beans chopped
  • one cup cabbage chopped
  • one cup broccoli chopped
  • one cup carrot chopped
  • half a cup capsicum chopped
  • half a cup mushroom chopped (depends on your choice)
  • one cup boiled noodles
  • one table spoon salt
  • 1/2 spoon ajinomoto motto.
  • In a mixing bowl mix cornflour in cold water. Heat it on low flame stir continuously to avoid the lumps. 
  • Add soya sauce, white vinegar, ajinomoto, salt and black pepper.
  • Heat the oil and put in all the chopped vegetables add one spoon water & steam it on low flame for 6 mins.
  • Mix the steamed vegetables in the corn flour add the pre boiled noodles in it & give it a final boil.
  • Serve hot garnish it with the grated cheese & serve with tomato & chilly sauce.

Vegetable Soup

  • 2 carrots
  • 1 capsicum
  • 1 large potato
  • 1 onion
  • 4 tomatoes
  • 4 cups stock cubes, diluted in 4 cups water, or 4 cups water
  • 1/4 kg peas
  • macaroni (optional)
  • a little cabbage (grated)
  • salt and pepper to taste
  • Chop the vegetables and fry in a little butter or oil.
  • Put the tomatoes through a blender and add to the vegetables.
  • Next, add the stock, salt and pepper and when it comes to a boil, add the peas and macaroni.
  • Cook till the peas and macaroni are tender, then add the grated cabbage and cook for a minute.
  • Remove from fire and serve.

Ginger Soup

  • Ginger 200 gm
  • Cumin seeds 1/2 tsp
  • Turmeric powder 1 tsp
  • Butter or pure Ghee 2 tbsp
  • Salt to taste
  • Black Pepper optional
  • Milk 1 glass 8 to 10 oz
  • Water 2 to 3 glass
  • Grind ginger make fine paste without adding water.
  • Heat Oil put cumin seeds roast them put ginger paste and fry till golden brown, then add turmeric powder salt and water bring to boil, when it is boiling add milk and then again let it boil but be careful now it can boil out.
  • Serve hot with dry Chappathis boiled Rice or just like that.
  • Hope you will enjoy. You can use garlic and ginger also. Garlic is optional.

Dill Soup

  • 1 tbsp. dill leaves finely chopped
  • 1 spring onion with greens finely chopped
  • 1 small floret cauliflower
  • 2 leaves cabbage finely chopped
  • 3" piece celery stick
  • 2 french beans finely chopped
  • 1 tsp. capsicum finely chopped
  • 2 pinches grated ginger
  • 2 pinches grated garlic
  • 1/2 tsp. green chilli sauce
  • 1/4 tsp. white vinegar
  • 1/4 tsp. sugar
  • salt to taste
  • 2 tsp. cornflour
  • 1 tsp. butter
  • 2 cups white vegetable stock or water
  • Slice cauliflower floret and celery thinly.
  • Melt butter in a nonstick or heavy pan.
  • Add all vegetables, except dill and spring onion greens.
  • Stir fry till veggies are bright, but tender and crunchy.
  • Add 1-1/2 cups stock, bring to a boil on high.
  • Dissolve cornflour in remaining stock.
  • Add all other ingredients to cornflour mixture.
  • Pour into soup, stirring constantly.
  • When boil resumes, simmer till soup is thickened a bit, and transparent.
  • Serve hot, topped with a swirl of cream if desired.

Garlic Soup

  • 1/2 cup garlic cloves
  • 1/2 cup chopped onion
  • Salt as per taste
  • Pepper as per taste
  • 1/4 chopped parsley
  • 4 cups chicken stock
  • 1/4 grated cheese
  • 1 tbsp butter
  • 1 tbsp plain flour
  • Peel and mice the garlic cloves.
  • Heat butter in a pan.
  • Saute onion and garlic till they are tender and light brown on slow flame.
  • Add flour and stir for another 3-4 minutes.
  • Add stock and bring to boil.
  • Add salt, pepper and parsley.
  • Let it simmer on slow flame for 25-30 minutes.
  • Pour soup in serving bowls.
  • Garnish with grated cheese and serve.

Clam Chowder

  • 2 cups clams
  • 1 cup chopped potatoes
  • 1/4 cup chopped capsicum
  • 1/4 chopped celery
  • 1 tbsp butter
  • 1/4 cup chopped onion
  • 1/4 tsp pepper
  • 4 cups water
  • 2 cups milk
  • 1 cup fresh cream
  • salt as per taste
  • Boil clams in 2 cups water till cooked. Remove clams, and retain the stock.
  • Chop the clams. In another 2 cups water boil potatoes and celery till tender.
  • Heat butter in pan. Saute onion till transparent, add capsicum and saute for another 2-3 minutes.
  • Pour vegetables and its stock. Also add the clam stock.
  • Bring to boil, simmer for 5 minutes on slow flame. Add clams, salt and pepper.
  • Add milk and cream. Bring to simmering point. Serve hot.