Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

Sunday, 19 November 2017

Chicken Clear Soup

Chicken Clear Soup is a healthy, tasty and easy to make soup. In our family we all love this soup and have it any time. This is my better half's recipe. Earlier this year me and daughter were down with Dengue. Oh yes I never shared it here. Thankfully, infection in our case was not severe. But it was literally painful to tackle the situation in a family of 3 members. It was asymptomatic for us and when it was detected we were already in a recovery mode. The infection make you weak and there was no medicine for this. Only thing I learnt keep yourself hydrated as much as possible and eat iron-rich food to increase the platelet counts. Phew!

We were not in a condition to have solid foods but nutrient has go inside your body to fight the infection and recover. Apart from fruits, juices, khichdis, this chicken clear soup became part of our daily diet. Every evening he used to prepare this nutritious soup. So once we recovered we asked him to continue to prepare this soup for few more days😊. To know more about iron-rich foods visit:

This Friday evening I prepared the soup for all of us and served once he came back from office. Try this simple soup which does not contain butter, cream or flour but it is delicious.

Serving: 3
Preparation time: 10 minutes
Cooking time: 25 minutes

Chicken Clear Soup


Chicken Mince - 150 gm
Carrot - finely chopped, 21/2 tablespoon
Beans -finely chopped, 21/2 tablespoon
Onion - finely chopped, 1 tablespoon
Spring Onion - 1 sprig, finely chopped
Salt to taste
Black pepper powder - 1/2 teaspoon
Water - 3 to 4 cups
Refined Oil - 2 tablespoon


1. Clean and wash the chicken mince and keep aside.
2. Heat oil in a pan and add chicken mince into it.
3. Stir for few minutes and add chopped carrot, onion and beans.
4. After 5 minutes add chopped spring onions and salt to taste.
5. After 2 to 3 minutes add water and simmer the gas.
6. Allow it boil for 10 to 12 minutes and add black pepper powder.
7. Finally switch off the gas and serve it hot.

Friday, 28 July 2017

Tomato Soup / How to make Tomato Soup?

Monsoon Monsoon Monsoon!

Past 10 days everywhere it is raining heavily. I was getting update in Whatsapp from my friends that who could reach to office who is working from home. No it's difficult to take leave at office ratheryou can bunk school :P. I remember the rainy days concept in school! Some of the places in the country has flooded and water is overflowing from the dam. Hope the situation comes under control soon and pray for the people who lost their homes in flood.

What is the food comes in your mind when it rains heavily? I prefer a cup of hot coffee along with some pakoras. My husband prefers khichuri (khichdi) and omelette. I know many of our readers prefer hot soup to enjoy the outside weather. Here I am sharing the recipe of Tomato soup. This is an easy soup and can be prepared using ingredients available at home. Last week my sister was telling roads in Mumbai has gone under water so I know the condition everywhere and don't expect to go anyone outside of home. Though tomatoes are pretty expensive these days but this is one of the basic vegetable we always keep in our pantry along with potato and onion.

This tomato soup itself has a creamy texture hence I have not added any extra cream into it however if you want you can add at the end. Enjoy hot tomato soup along with bread stick or addition of bread croutons. I prefer bread croutons. You can prepare bread croutons at home.

Tomato Soup / How to make Tomato Soup?


Tomatoes - 4, big and juicy
Onion -1 medium chopped
Garlic - 3 to 4 cloves, chopped
Pepper powder - 1 teaspoon or adjust according to taste
Salt to taste
Butter- 2 teaspoon
All purpose flour/maida - 3/4 teaspoon
Bread croutons - (optional)

1. At first  heat butter in a pan and saute garlic and onions.

2. Next add chopped tomatoes, 1 cup of water, salt and transfer in a  pressure cooker. Allow one whistle.

3. After it cools down take it in a blender and make puree.

4. Next strain the blended mixture in a soup strainer to remove seeds and skin of tomatoes. 

5. After that heat a pan and melt a little butter in a pan, add maida to it and cook for a few seconds on low flame. Keep on stirring to avoid burning. Maida is added to thicken the soup.

6. Now add the blended mixture little by little to the maida. Keep on stirring it.  

7. Reheat the soup, adjust the salt. Add pepper powder and serve it with fried bread croutons. 

Wednesday, 14 December 2016

Red Lentil Soup / Masoor Dal Soup

Weather continues to be cloudy and gloomy...But everyone cannot sit at home due to bad weather... Show must go on which is the Thumb rule of life! But I was down with cold though normally I am resistant to it! Nowadays it's happening to me quite often and I was thinking whether my immunity has gone for a toss. To warm up myself I thought of having some soup. I did not have any fancy ingredients in my pantry and then I decided to prepare this simple Red Lentil Soup / Masoor Dal Soup.

For the first time I had prepared red lentil soup and it was really flavourful and I think often I will prepare it. I never thought that addition of some onion, garlic and tomato while boiling our simple dal can add the awesome flavour to the soup. The hot soup basically the taste of it really boosted my energy level and I was feeling much better than before. So now learn to prepare this simple red lentil soup here.

Red Lentil Soup / Masoor Dal Soup


Red Lentil/ Masoor Dal - 2/3 to 1 cup
Onion - 1 medium, chopped
Garlic Cloves - 4 to 5, chopped
Tomato - 1 small, chopped
Red Chill Powder - 1/2 teaspoon
Salt to taste
Refined Oil - 11/2 teaspoon
Black Pepper Powder - 1 teaspoon
Butter - 1 dollop


1. Wash the dal and drain the water. Keep aside
2. Now heat oil in a pressure cooker and add chopped onions and garlic. Saute for sometime till the onions are translucent.
3. Next add tomatoes and cook until the raw smell disappears.
4. Add salt and red chilli powder. Mix well.
5. Now add washed dal in to the pressure cooker and add required water. While adding water keep in mind that the soup will not  be thick or runny.
6. Close the lid and wait for 2 to 3 whistles under medium flame.
7. Switch off the gas and  allow to release the pressure automatically. Now open the lid and allow it to cool.
8. After cooling take the mixture in a mixture jar and blend till it becomes smooth.
9. Some people prefer to strain the soup but I did not strain it.
10. Now heat a pan and boil the soup, add black pepper powder at this stage.
11. Serve hot with a dollop of butter on top.

Friday, 5 February 2016

Chicken Manchow Soup

Recently I posted this picture in Motions and Emotions FB page. By now you all must be knowing I was talking about Chicken Manchow Soup.

Chicken Manchow Soup is our family favourite. I have a story to share with it. When our daughter was not born we used to go to a Chinese restaurant nearby our house at least twice a month. The deal was if one day my husband will pay the bill and one day i will pay the bill :). We used to try out new dishes in main course but the soup and starter were constant because they used to make awesome chicken manchow soup and momo. After our daughter was born we had stopped going to restaurants and really used to miss those days. Once she was little grown up (2.5 years) we went to that restaurant and she was not ready to sit there (though she had her homemade food). So we offered some crispy baked noodles (which was given along with manchow soup) to her and she started enjoying it and we also enjoyed our dinner. Today I am sharing this lovely chicken manchow soup recipe.

Whenever making any hot soup try to use vegetable stock (for veg soup) or chicken stock (for non-veg soup) instead of water.

Chicken Manchow Soup (2 servings)


Chicken - Boneless, 100 - 150 gms
Bay leaf - 1
Salt to taste
Carrot - finely chopped, 2 tablespoon
Beans - finely chopped, 2 tablespoon
Cabbage - finely chopped, 2 tablespoon
Spring Onion - 2 stalks, finely chopped
Capsicum - finely chopped, 2 tablespoon
Button Mushroom - finely chopped, 2 to 3 tablespoon
Garlic - 1 teaspoon, finely chopped
Ginger - 1 teaspoon, finely chopped
Green Chilli - 1 teaspoon, finely chopped
Soya Sauce - 1 tablespoon
Refined Oil - 2 tablespoon
Black Pepper Powder
Coriander Leaves - 1 tablespoon, chopped
Corn flour - 3 to 4 tablespoon
Chicken Stock - 4 cups
Fried or baked noodles - 1 cup


1.At first boil the chicken pieces with salt and a bay leaf (4 cups of water). You can use pressure cooker and put two whistles.
Once the pressure releases, take out the chicken pieces and shred them into small pieces. Do not discard the stock.
2. Now heat oil in a pan and add chopped ginger, garlic and green chilli. After sauteing add all the vegetables and cook them on high heat.
3. Add salt and pepper powder. Next add chopped spring onion and coriander leaves.
4. After that add boiled shredded chicken. Stir for sometime and add soya sauce and chicken stock.
5. After boiling it for sometime reduce heat and dissolve cornflour in little water and add in pan.When the soup thickens switch off the gas and serve with fried noodles.

Monday, 23 March 2015

Chilled Cucumber Soup

Keeping summer in mind, I am sharing soups or drinks for summer. It is very important to keep yourself hydrated to beat the heat of summer. You should drink plenty of water during this time and should include yogurt in your diet. Normally, I include cucumber as a salad in my platter but this time tried this chilled cucumber soup which is healthy, simple and tasty. You do not need to switch on your gas even that means recipe calls for no cooking. Just a blender is enough to prepare chilled cucumber soup. If you love the flavour of mint you can add some mint leaves while making the puree then it would chilled cucumber mint soup.  I liked the dominance of cucumber and yogurt in my soup so I have used mint leaves just for garnishing. You can topped the soup with cucumber cubes too.

Chilled Cucumber Soup


Cucumber - 11/2 cup, peeled and cut into cubes

Yogurt - 1 cup
Garlic Clove - 1
Onion - 1 medium, chopped
Lime Juice - 1 teaspoon
Salt to taste
Black Pepper Powder - 1 teaspoon
Olive oil - few drops
Mint Leaves  for garnishing 
Cucumber - 4 to 5 roundales for garnishing


 In a blender, take all the ingredients (except black pepper powder mint leaf) and make a smooth puree. Now pour the puree in a bowl and sprinkle black pepper powder. You can put the soup in refrigerator or you can use ice cubes if you want to serve immediately. After half an hour take out the soup and garnish with mint leaves & cucumber roundales and serve chilled cucumber soup.

Thursday, 12 March 2015

Spiced Bottle Gourd Soup

Hello Everyone,

Hope you all are doing very good. I was occupied with sudden projects, hence I could not update the blog post. The moment I finished the project, I started writing this post. I feel restless if I can't write a blog post, actually it has become a part of my life now which gives me happiness. Belated Happy International Women's Day to all the lovely ladies who are reading my post right now. I believe celebrating just a day for women is not enough!! I believe it would be the day worth celebrating when all the women will get proper respect in this society. Do let me know your view on this. 
Image Courtesy:

Coming back to the recipe, today I am sharing another soup which is perfect for this summer. Simple ingredients and easy to cook which is always my trick to prepare a tasty & healthy dish in my kitchen. Bottle gourd itself is a perfect coolant and I have prepared spiced bottle gourd soup. Here is the recipe for you all.

Spiced Bottle Gourd Soup


Bottle gourd - 2 cups, peeled and cut into cubes
Shallots - 6 to 8
Garlic - 3 to 4 pods
Buttermilk - 2/3 cup
Salt to taste
Black Salt - 1/2 teaspoon
Fennel Powder - 1 teaspoon
Roasted Cumin Powder - 11/2 teaspoon
Black Pepper Powder - 1 teaspoon
Butter - 1/2 teaspoon

Take bottle gourd, shallot and garlic in a pressure cooker. Add 11/2 cup water. Initial 10 minutes lower the flame and after that put 2 whistles. Once pressure releases strain the vegetables and keep the stock aside.Now make puree with boiled vegetables. Heat butter and add th puree. saute it for two minutes and add salt, black salt, fennel powder and roasted cumin powder (1 teaspoon). Mix them well and add stock and buttermilk. Allow to boil for 3 to 4 minutes. Soup is ready, add black pepper powder and remaining roasted cumin powder from top.


Sunday, 8 March 2015

Roasted Pumpkin Soup

How was your weekend?? I know its not over yet!! Actually this was a festive weekend and festival has a direct equation with food. I know Monday morning would be difficult for you all to get back in to your regular routine. You will prefer a simple breakfast or lunch to balance the weekend calorie gain. How about a soup?? No it won't take much time that I can promise. Roasted pumpkin soup is very light and I have not added cream too, so it even more lighter. It's a budget friendly soup as well.  Many of you do not light pumpkin but after having this soup your perception is gonna change about pumpkin. Not only green leafy vegetables, you should also include coloured vegetables like pumpkin, carrot, red and yellow bell pepper, etc. in your diet. Try this easy-peasy pumpkin soup and share your feedback with me.

Roasted Pumpkin Soup


Pumpkin - 2 cups, cut into blocks

Onion - 1/2 cup, chopped

Garlic - 5 to 6 pods

Butter - 1 tablespoon

Salt to taste

Milk - 1 cup

Black Pepper Powder - 2 teaspoon

Melt butter in a pan and add pumpkin cubes, onion and garlic. Roast them well. Now add water and put them in a pressure cooker. Allow two to three whistles. After releasing the pressure, strain the stock and keep it aside. Now make a puree of boiled pumpkin, onion and garlic. Take the puree in a pan and add the stock, milk and bring it to boil. Add salt and pepper powder. Serve hot.

Monday, 14 April 2014

Cream of Mushroom Soup

Cream of mushroom soup is a popular vegetarian soup. It is full with goodness of mushroom and milk. Cream of mushroom soup is very easy to prepare and tasty too. If you invited guests for lunch or dinner, you can start the first course food with cream of mushroom soup.   Not only that you can have this soup in the evening with bread sticks. 

This is the first time I am sharing any soup recidype @ Motions and Emotions page. Hope readers will like this cream of mushroom soup. Today and tomorrow are special days! New year is celebrated in various states like Tamilnadu, Kerala, Assam, West Bengal, Punjab, Manipur, Orissa. Few days before we celebrated Kannada, Marathi, Telugu New year too. Wish all my readers a very Happy and Prosperous New Year. May God shower happiness and peace to everyone's life. 

Cream of Mushroom Soup

Ingredients (Serving 2)

Mushroom - 100gm, finely chopped
Onion - 1 medium size, finely chopped
Garlic - 4 to 5 cloves, finely chopped
Salt to taste
Bay Leaf - 1 or 2
Pepper corn - 4 to 5
Clove - 2 to 3
Milk - 2 cups
Flour - 1 tablespoon
Nutmeg powder - 1/2 teaspoon
White Pepper Powder - 1 teaspoon
Fresh Cream - 1 tablespoon
Cooking Butter - 2 teaspoon


Boil milk with bay leaf, pepper corn and clove. Strain the milk and keep it aside. Now  heat butter in a pan and add chopped garlic. Saute it and add chopped onions. After that, add chopped mushroom and saute them for 3 to 4 minutes. Next add flour and stir it unless the raw smell is gone. Now slowly pour the boiled milk into it and keep on stirring to avoid lump formation. Now cool it and make coarse puree in a blender. Do not make a fine puree. Next boil the soup and add more milk to adjust the consistency of the soup. Now add salt, fresh cream, pepper powder and nutmeg powder. After 2 minutes switch off the gas and serve the hot soup as a great appetizer.

N.B.: You can also add some mushroom  pieces from top after sauteing in butter.