Lentil Soup

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  • Green Moong Dal [Washed, Soaked and Drained] 1 Cup
  • Slashed Tomatoes (evacuate its seeds) 1 no
  • Cabbage [Finely Chopped] ¼ glass
  • Spinach [Chopped] ½ glass
  • Salt To Taste
  • Ghee 2 tbsp.
  • Paneer (ground) To Garnish
  • Water

Preparation method

  • Take ghee in a weight cooker.
  • At the point when hot include finely cleaved onions, hacked tomatoes, cabbage, spinach and green moong dal and sauté it.
  • Season it with salt and include some water in it and weight cook for 2 to 3 shrieks.
  • Permit the steam to escape before opening the cover. Keep aside to cool somewhat.
  • Whenever cooled, mix it in a blender till smooth purée. You can likewise strainer it.
  • Move the purée into a wide non-stick container and include the salt.
  • Blend well and heat to the point of boiling.
  • Trim with ground paneer and ghee.

Broccoli Apple soup



  • Margarine 2 tbsp
  • Cut Onion 1 no
  • Finely slashed apple 1 no
  • Chives ½ tbsp
  • Thyme 2-3 sprigs
  • Lemon skin ½ tsp
  • Salt To taste
  • Pepper To taste
  • Vegetable stock 2 ½ glass
  • Cream 2 tbsp
  • Bread garnishes For serving
  • Broccoli florets Large bundle
  • Cream For enhancement

Preparation method

  • Melt the butter in the pan. Add the onion and the apple and lower the warmth. Boil until onions are translucent and apples are make softer.
  • Include the broccoli blooms to the apple onion combination.
  • Term it with thyme sprigs, chives, lemon rind, salt and pepper to taste.
  • Include vegetable stock. Let it simmer.
  • Eliminate from heat. Mixture the soup and straining it.
  • Once more transfer it in a pan, include cream and boil it.
  • Highest it with croutons and fresh creams and serve.

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