No doubt you broke all your healthy eating rules during the festive season. That’s what it’s about, right? Now, though, it’s time to work on shedding some of those calories gained from mithais and Diwali parties.
Start by making a meal out of soup for lunch or dinner. Here are some recipes that are healthy, satisfying and also delicious.
Mint and Green Pea Soup
Ingredients
1 tbsp olive oil
1 small onion, finely chopped
2 cups peas, fresh or frozen
2 cups water or vegetable stock
A sprig of mint leaves
Salt and pepper to taste
Dash of cream to garnish (optional)
Method
Heat the oil in a deep pan and add the onions. Saute for a couple of minutes.
Now add the peas and toss for a minute. Pour in the stock or water and allow the peas to cook till tender. Add a few of the mint leaves, saving some for garnish.
Allow the soup to cool a little and blend till you have a smooth puree. Reheat gently, add the salt and pepper.
Serve piping hot, topped with a few mint leaves and drizzle of cream if you like.
Image source: iStock.com
Sweet Pumpkin Soup
Ingredients
1 tbsp olive oil
2 cloves garlic, chopped
1 small onion, chopped
2 cups pumpkin, peeled and cubed
2 cups stock or water
A pinch of curry powder
2 tbsp thick coconut milk
Salt and pepper to taste
Method
Heat the oil in a pan and add the garlic and onions. When the onions turn golden add the pumpkin and saute till it begins to caramelise around the edges.
Add the stock or water, the curry powder and bring to a boil. Reduce the flame and allow the pumpkin to cook through.
When slightly cool, blend to make a smooth puree. Reheat and add the coconut milk. Serve hot.
Image source: iStock.com
Black Eyed Peas and Veggie Soup
Ingredients
1 cup black-eyed peas (lobhia), cooked
1 tbsp olive oil
3-4 garlic cloves, chopped
1 onion, chopped
1 tomato, peeled and chopped
1 small carrot, sliced
2 cups stock or water
Bunch of spinach, washed and shredded
Salt and pepper to taste
Method
Heat the oil in a pan and add the garlic and onion. When the onion begins to turn golden, add the carrot, saute for a few minutes and add the tomatoes.
Pour in the stock, add the cooked peas and allow to boil for 10 minutes till vegetables are tender. Adjust seasoning.
Add the shredded spinach and allow it to just wilt.
