Lebanese Cucumber Yogurt Cold Soup Recipe | International Recipes

We eat cucumber mostly as it is. I came across this recipe and immediately tried it. This soup enhances the taste of cucumber significantly. My family gobbled them up quickly. Lebanese cucumber cold soup is nice refreshment for the summer.

Recipe Cuisine : International / Lebanon | Recipe Category: Soup

Preparation Time: 10 mins  | Yields: 3 cups | Source: thelemonbowl

Ingredients:

Cucumber	1
Curd / Yogurt	1 cup
Water	1 cup
Garlic Pods	2
Mint Leaves	10
Salt	To taste
Lemon Juice	1 tbsp

Procedure:

1. Peel the skin of the cucumber using the peeler.

2. Grate the cucumber using the grater.

3. Wash and chop the mint leaves into small pieces.

4. Remove the skin of the garlic pods and grate them using the fine grater.

5. Take lemon juice from 1 lemon without it seeds.

6. In a wide bowl, add grated cucumber (from 2), curd, water, garlic (from 4), mint leaves (from 3), salt and lemon juice (from 5).

7. Mix them well with wire whisk till they combined very well.

8. Keep this mixture in the refrigerator for 2 hours and then serve.

Note:

1. Adjust the salt level according to your taste.

2. You can serve at room temperature also.

3. If you can use chilled cucumber and chilled curd, then no need to refrigerate.

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Tomato Carrot Soup

      Even though Tomato Soup is one of the easily available in most restaurants, there are chances that they don't add more vegetables and sometime dilute readymade syrups.

     In this recipe, I am adding vegetables in addition to tomatoes like carrot to thicken it. It is easy and quick to prepare and tastier than restaurant soups.

Recipe Cuisine: Indian | Recipe Category: Soup | Recipe Source:  Sharmis Passion

Preparation Time: 10 mins | Cooking Time: 20 mins | Yields: 4 cups (200ml)

Ingredients:

Tomato	3
Onion	1
Carrot	1
Ginger	1/2 inch
Garlic Pods	3-5
Pepper Powder	As required
Bay Leaf	1
Cinnamon	½ inch
Clove	1
Corn Flour	1 tsp
Salt	As required

Procedure:

Preparation Procedure:

1. Wash and chop the tomatoes into small pieces.

2. Remove the skin of the onion and then wash the onion. Then chop the onion into small pieces.

3. Wash and remove the skin of the ginger.

4. Remove the skin of the garlic pods.

5. Wash and remove the top and bottom of the carrot. Then peel the skin of the carrot and cut it into small pieces.

Cooking Procedure:

6. Pressure cook tomato, onion, carrot, ginger, garlic (from 1-5), bay leaf, cinnamon and clove with 1 cup of water for 5 whistles in medium flame.

7. After pressure has gone, remove the lid of the pan and allow it to cool down completely.

8. Strain the water and remove the spices (bay leaf, cinnamon and clove). Then grind them into a fine paste using the strainer water in a mixie.

9. Now add the salt and mix them well. Again bring it into boil.

10. Mix the corn flour with little water without lumps.

11. Now add this corn flour mixture with the boiling soup. Also add enough water (approximately 2 cup) to bring the correct consistency.

12. After reach the boiling point switch off the flame and transfer it into serving bowl.

13. Serve with hot and sprinkle the pepper powder before serve.

   Tasty and healthy Tomato Carrot soup is ready for this Rainy season.

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Drumstick Leaves and Little Millet Soup | Little Millet Recipes

    This soup is different from others through the usage of millets for thickness and consistency instead of corn flour in regular soups. This is the good remedy for cough and cold in winter season.

Ingredients:

Drumstick Leaves	Handful
Little Millet / Saamai	2 tbsp
Split Green Gram / Yellow Moong dal	1 tbsp
Small Onion	4
Garlic Pods	2
Dry Ginger	¼ inch
Jawa Peppercorn / Vaal Milagu	6
Piper Longum / Thippili	2
Salt	As required
Roasted Cumin Seeds Powder	As required

Procedure:

1. Wash and soak little millet and moong dal together for 15 mins.

2. Grind the small onion, garlic pods, dry ginger, jawa peppercorns, and piper longum into a coarse paste.

3. Wash the leaves and keep it aside.

4. In a cooker, add the soaked millet and moong dal, ground paste, drumstick leaves and salt. Add enough water and pressure cook for 4-5 whistles in a high flame.

5. After pressure has gone, drain the soup completely and serve. Sprinkle roasted cumin powder at the time of serving.

      Healthy winter special soup is ready.

Note:

1. Adding cumin powder is optional.

2. You can use normal peppercorn instead of jawa peppercorn.

3. No need to drain the soup. You can have it with leaves also.

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Spicy Carrot and Tomato Soup

Ingredients:

Carrot	4
Tomato	2
Grated Coconut	2 tbs
Onion	1
Garlic	4 pods
Green Chilly	2
Bay Leaf	1
Fresh Cream	1 tbs
Oil	1 tbs
Salt	To Taste

Procedure:

1. Wash and peel the skin of the carrot and either chop them into a small pieces or grate them.

2. Chop the onion into small pieces.

3. Wash the tomatoes and chop them into small pieces.

4. Heat the oil in a pressure pan, add chopped garlic, chopped onion, bay leaf, grated carrot, coconut, chopped tomatoes, and green chillies. Fry for 5 mins.

5. Then add 2 cups of water and salt . Pressure cook for 3 whistles in high flame.

6. Allow it to cool down. Then drain the water (vegetable stock) and blend them into a fine paste.

7. Now mix the stock with the paste and again heat the mixture for 2-3 mins.

8. Now serve with fresh cream and pepper powder. I have taken this recipe from a cooking show by Revathy Sankaran.

I am sending this to Bookmarked Recipes... hosted by Priya from mharorajasthanrecipes and Aipi from usmasala.

Also sending to Soup Recipes... hosted by Dr.Sameena from My Culinary Creations.

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Cabbage Clear Soup

Ingredients:

Cabbage (chopped)	1 cup
Cummin Powder	1 tbs
Pepper Powder	½ tbs
Dry Ginger Powder	½ tbs
Garlic	2 pods
Salt	To Taste

Procedure:

1. Wash and chop the cabbage into small pieces.

2. In a pressure cooker add all the ingredients with 3 cups of water.

3. Pressure cook for 5 whistles in high flame.

4. After pressure has gone away, filter the soup and serve it hot.

If you intake this every morning instead of coffee, it will help you reduce your weight.

I have posted this recipe to the following events:
1. Soup Event by http://i-m-not-a-chef.blogspot.com/

2. Souper Sundays by http://kahakaikitchen.blogspot.com/

3. Akila's Dish Name starts with C.

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Mixed Vegetable Soup

Ingredients:

Carrot	1
Beans	10
Raddish	1
Cabbage	50 gm
Sambar Onion	10
Garlic	4 pods
Curry Leaves	1 spring
Corianger Leaves	¼ cup
Cummin Powder	1 tbs
Dry Ginger (sukku) Powder	¼ tbs
Pepper Powder	To Taste
Salt	To Taste

Procedure:

1. Wash and peel the skin of the carrot and raddish.

2. Chop them into small pieces.

3. Wash the beans and cabbage, cut them into small pieces.

4. Wash and chop the coriander leaves.

5. In a cooker, add all chopped vegetables, onion, garlic, curry leaves, chopped coriander leaves, cumin powder, dry ginger powder and salt.

6. Add 3 cups of water and pressure cook for 4 whistles in high flame.

7. Allow it to cool down.

8. Drain the excess water and keep it aside.

9. Grind the cooked vegetables into fine paste.

10. Then add the drained water to this paste. Add more water for soup consistency.

11. Mix them well and filter the soup.

12. Heat it to just boil point before serving.

13. Add pepper powder as per your taste.

This is healthy soup because it contains several vegetables. Except brinjal and ladies finger, you can add any vegetables which children does not like to have.

I came across this recipe in a cooking book.

I have posted this recipe to the following events:

1. Aipi's Book Marked Recipe.

2. Soup Event by http://i-m-not-a-chef.blogspot.com/

3. Souper Sundays by http://kahakaikitchen.blogspot.com/

4. Anyone can cook .

5. I'm also posting the following recipes to Priya's Complete My Thali - Rice event.



1. http://kurinjikathambam.blogspot.com/2010/09/coconut-rice.html
2. http://kurinjikathambam.blogspot.com/2010/09/pepper-rice.html

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