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Low Calorie Soups to reduce weight

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Jan 28, 2007.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hello Ezhil,

    As per your request I am opening a new thread for Low calories soups. Enjoy!
     
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  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Baby corn soup


    10 baby corn (Cut into small pieces)
    4 tomatoes
    Water 3-1/2 cups
    Butter 1/2 tbsp.
    Green chilly 3 - 4
    Black pepper powder 1/4 tsp.
    Bay leaf.
    Salt to taste
    Cream for garnishing 2 tbsp.(for normal diet people)

    Cut tomatoes, remove seeds.
    Cut green chilly, put all in a mixer grinder and make a puree.
    In a pan put butter put bay leaf and put cut baby corns, fry well.
    Pour the grind mixture.
    Bring it to a boil. Add salt.
    Allow it to cook for a while till the baby corn becomes tender.
    Remove from the fire and serve with Black pepper powder on it.
    For normal people, who are not dieting, can put cream for garnishing.

    Note: You can use tomato paste or tomato puree to make this soup immediately.
     
    1 person likes this.
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Broccoli Soup

    Ingredients:

    500 gms Broccoli
    1 medium sized Onion
    4 cloves Garlic
    2 inches Celery Stalk
    4 cups Stock or water
    1 Cup Low fat milk
    Salt to taste
    White pepper powder to taste

    Method:

    Cut broccoli into small florets and wash well.

    soak in salted water for ten to fifteen minutes and drain.

    Peel and roughly chop onion and garlic. wash and chop celery stalk.

    Heat vegetable stock or water with chopped onion, garlic andcelery.

    Bring to a boil.

    Add broccoli florets and continue to cook without covering the pan.

    Cook for five to seven minutes or till broccoli is tender.

    Remove from fire, cool and puree it in a blender.

    Add milk to pureed broccoli. mix well. bring to a boil again..

    Add salt and white pepper powder to taste.

    Serve hot.

    (Boil or dry roast almonds on medium heat till almond skin changes its colour slightly.

    remove from heat, cool it and slice them into slivers.

    stir in toasted almond slivers and serve hot.

    This is for non diet people)
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Cucumber soup

    Ingredients:

    Cucumber 2
    Onions 1
    Potato 1
    Low fat milk 1 cup
    Butter 1tbsp (put less if you want)
    Black pepper powder 1 tsp.
    Salt to taste
    Sugar to taste
    Finely chopped coriander leaves for decoration.

    Method:

    1. Peel off onion, potato, cucumber and cut into small pieces.
    2. Heat butter in a pan. Add cucmber, onion, potato and fry for 3-4 minutes. Add black pepper powder.
    3. Add 3 cups water and bring it to boil. Reduce the heat and cook till tender.Add sugar and salt.
    4. On cooling, blend it in an electric blender with milk.
    5. Pour soup in individual bowls garnished with coriander leaves.
    6. Serve hot or Keep it in freezer and serve chilled. Both taste good.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Carrot soup

    Ingredients:

    Carrots 3/4 kg
    Tomatoes 1
    Low fat milk 2 cups
    Water 2 cups
    Black pepper powder 1/2 tsp.
    Sugar to taste
    Salt to taste

    Method:

    1. Cut carrots and tomatoes into small pieces.
    2. Boil water in a pan. Lower the heat and add carrot and tomato pieces.
    Cook till tender (about 30 minutes). Add black pepper powder.
    3. Use the blender to mix well with low fat milk, salt and sugar.
    4. Strain and refrigerate until thoroughly chilled.

    Serve cool. Optional, garnish with sliced almonds.

    Note: You can grate carrot and use. This will reduce the time of cooking.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Corn soup

    Ingredients:

    Large corn cobs ( bhutta) 6
    Water 6 cups
    Cornflour 2 tbsp.
    Sugar 1-1/2 tbsp.
    Soya sauce 1 tsp.
    Chilli sauce 1 tsp.
    Vinegar 1 tsp.
    Salt to taste

    Method:

    1. Pressure cook the corn kernels till tender.
    2. Keep about 1/4 cup cooked corn kernels aside for later use.
    3. Grind rest of the corn kernels and cook it in a pan on medium heat.
    4. Mix cornflour in 4 tbsp. water and add .
    5. After adding cornflour bring the soup to boil and then cook on low heat. Slowly the soup starts getting thick. Continuously stir it so that it doesn't stick to the bottom of the pan.
    6. Add sugar, salt, soya sauce, chilli sauce, vinegar.


    Serve hot with corn kernels (step 2) dipped in it.

    Note: If fresh corn is not available, you can use canned sweet corn
    tin. But add 3 cups of water instead of 6 cups.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Mixed Veg. soup

    Ingredients:

    Butter 1 tbsp.(you can put less)
    Potato 100 grams
    Carrot 100 grams
    Onion 100 grams
    Tomato 100 grams
    Green peas 100 grams
    Turnip 100 grams
    Bay leaves 2-3
    Ginger-garlic paste 1 tsp.
    Black pepper 5-6
    Water 8 cups
    Salt to taste
    Method:

    1. Heat butter in a pan.
    2. Fry bay leaves, ginger-garlic paste, black pepper, salt for 1/2 minute.
    3. Add all the vegetables (cut into small pieces) and fry for 5 minutes.
    4. Add water and pressure cook it on high. When the pressure comes reduce the heat to medium and cook for 15 minutes .
    5. Serve hot.

    Note: You can add any number of veg. here in this soup as per your taste.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Low Calorie Veg. Soup

    Ingredients:
    8 cups vegetable stock
    100 gm carrots, finely sliced
    100 gm French beans, chopped fine
    60 gm cauliflower, cut into small pieces
    60 gm peas
    60 gm broccoli florets cut into small pieces
    salt
    Freshly ground black pepper

    Method:

    In a saucepan put the stock and bring it to a boil. Add the carrots, peas, beans and cauliflower and let it all simmer for 5-6 minutes. Add the broccoli and cook for a further 2-3 minutes till the broccoli is tender. Add in salt and black pepper to your taste. Serve hot with thick crusty bread.

    Serves: 8
    20 calories per serving
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Vegetable Stock

    Ingredients:

    10 cups water
    3 onions, chopped
    4 celery stalks, chopped
    4 carrots, peeled and sliced
    4 tomatoes, seeded and chopped
    4 cloves of garlic
    1 bay leaf
    8 black peppercorns

    Method:

    Place all the ingredients in a large saucepan and bring it to a boil. Simmer and cook uncovered for 10-12 minutes. Strain through a fine metal sieve and cool. This makes about 9-10 cups of vegetable stock, which can be kept in the fridge and used when needed.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Potato - Onion soup

    Ingredients:

    Potato (medium size) 3
    Onion (medium size) 1
    Butter 1 tbsp. (you can reduce the quantity)
    Tomato puree 1/4 cup
    Lemon juice 2 tbsp.
    Red chilli powder 1/2 tsp.
    Black pepper powder 1/2 tsp.
    Corn flour 1 tbsp.
    Water 2 cups
    Coriander leaves 1 tbsp
    Method:

    1. Peel off the potatoes and onion and cut it into big pieces. Wash thoroughly .
    2. Put them in a pan and cook on medium heat till tender(25 minutes). You can also pressure cook it (2 whistles).
    3. Puree the potato-onion mixture in an electric blender.Add tomato puree and blend once.
    4. Heat butter in a pan. Add red chilli powder, black pepper powder, salt.
    5. Add the puree and lemon juice and bring it to boil.Reduce the heat.Slowly add cornflour (dissolved in water) and continuously stir. When the soup becomes thick switch off the gas.

    Serve hot. Garnish it with finely chopped coriander.
     
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