Drumstick Leaves Chicken Soup for Weight loss

Ingredients:

Virgin Coconut Oil 2 tsp
Bay leaf 1
cloves 2
cinnsmon stick small piece
1 small onion finely chopped
1 small tomato chopped
Chopped Drumstick leaves 2 cups packed
Ginger garlic paste 1tsp
Turmeric powder a pinch
Coriander powder 1tsp
Cumin powder 1/2 tsp
Pepper powder 1/2 tsp
Coconut milk made with 1/2 tbsp
1 Chicken breast cut into small pieces
Salt
Lemon juice 2tsp

Method:

1. Heat coconut oil in a pressure cooker, add bay leaf, cinnamon stick, cloves.
2. Add onions, salt and saute till slighty brown.
3. Add ginger garlic paste, turmeric and cook for a min.
4. Add tomatoes and cook till mushy.
5. Add coriander powder, cumin powder, pepper powder and mix well.
6. Add drumstick leaves and cook for 2 min.
7. Add chicken pieces and mix.
8. Add coconut milk, salt if needed, lemon juice and mix.
9. Cook for 5-10 min on medium flame in pressure cooker.
10. Serve hot.

Spinach Soup (Palak Soup)

Serves 2

Ingredients:

Spinach leaves 2-3 cups packed

Olive oil 1 tsp

Cinnamon stick 1/2 inch piece

Cloves 2

Bay leaf 1

Garlic Cloves 4

Ginger 1/4th inch piece

Onion 1 medium chopped

Black Pepper powder 1 tsp

Butter 2 sp

Milk 1/2 cup

Corn flour 1.5 tsp

Cream 1 tsp (optional)

Salt

Method:

1. Heat olive oil in a pan, add cinnamon, cloves, bay leaf, garlic, ginger and then add onions and cook till onions turn translucent.

2. Now add the spinach and cook till all the water in spinach evaporates spinach is cooked.

3. Cool them, remove cinnamon, clove, bay leaf and grind the remaining ingredients into smooth paste.

4. Add the paste to the same pan, add 2 cups water, salt, black pepper powder and bring it to boil.

5. Now mix corn flour with milk without any lumps and add it to the boiling soup a mix well.

6. Cook for few more mins till the soup comes to the required consistency. Adjust water as required and add cream if using.

7. Pour it into serving bowls, add a cube of butter and serve hot with some bread croutons or with garlic bread.

Tomato Soup

Serves 2 persons

Ingredients:

Tomatoes 2 small chopped

Carrot small finger length 

Onions 1/2 small size one chopped or 1 shallot

Butter 1 sp

Bay leaf 1

Biryani powder very small pinch

Garlic cloves 3 chopped 

Pepper corns 1/4th sp

Pepper powder 1/4 th sp

Sugar 1/4th sp

Corn flour 1 sp

Bread slice 1

Fresh cream 1 sp optional

Salt to taste

Method:

1. Heat butter in a pan, add bay leaf, onions, garlic, biryani powder, pepper corns and sauté till onions become translucent.

2. Now add carrots and then add tomatoes, salt, sugar and cook for 5-10 by adding 1 cup water.

3. Now cool it and remove the bay leaf and then grind it to a fine paste.

4. To make bread croutons, cut bread slice into small cubes of 1/2 inch size and put them in microwave oven and heat for around 2 mins till they become nice crispy.

5. Take a colander and pour the ground mixture and strain out the pulpy bits and take the smooth paste to make the soup.

6. Now add 2 cups of water into it and boil in a pan for few mins.

7. Add 1/4th cup of water to corn flour and mix without any lumps and add it to the boiling soup and mix well so that there are no lumps.

8. Adjust salt, add pepper powder and take it to a serving bowl, add bread croutons on top and serve hot.

Creamy Mushroom Soup

Ingredients:

Mushrooms thinly sliced 1 cup
Garlic crushed 1 sp
Butter 1 sp
Onion finely chopped 2 sp
Lemon juice 2 sp
Dry oregano 1 sp
Biryani powder very small pinch
Black pepper powder 1/4th sp
Red chilli flakes 1/4th sp
Maida (All purpose flour) 3 sp
Vegetable stock 2 cups
Olive oil 1 sp
Milk 1/2 cup

Method:

1. Heat butter in a nonstick pan, add the onions and sauté till translucent.
2. Now add the mushrooms and cook till all the water in mushrooms evaporate and they get dry.
3. Then add the garlic, salt, oregano, biryani powder and mix well and cook for a min.
4. Now switch off the flame, add 1 sp lemon juice and mix well and take them into another bowl.
5. Then in the same pan,  heat olive oil, then add 1 sp maida and keep stirring and make sure there are no lumps. When the flour gets light brown colour, add the vegetable stock and let it boil.
6. Take the remaining 2 sp maida in a small bowl, add cool water and mix well without any lumps add this mixture to the boiling vegetable sock and stir well and let it boil.
7. Now add the mushrooms to this boiling soup, add milk, red chilli flakes and add let it boil again for 2 mins.
8. Finally add black pepper powder, 1 sp lemon juice, and adjust salt and spice as required.
9. Serve hot with any bread, pizza or noodles.

10. You can also add chopped baby spinach along with mushroom while sauteeing.