Tomato Cilantro Egg Drop Soup 


  • Tomato cilantro egg drop soup.

A power packed soup for glowing skin and the overall health of our bodies.

Winter is knocking at the door. So our this week’s #Foodiemonday bloghop theme is #Soup. My contribution is this delicious soup to stay warm and nourished in this cold season.

Some soups are not so healthy and unsuitable for diabetics because of lots of cream and other fat laden ingredients added. So here is a lip-smacking soup recipe for everyone.

Flavoured with garlic, lemon, ginger and cilantro.

Tomatoes have vitamins, minerals, protein and dietary fibers to maintain healthy skin and other body organs. Its helps to lower cholesterol, prevent heart disease, prevent cancer, fight inflammation and improve eye health. Apart from these it gives you radiant skin.

And lemon is a rich source of vitamin c. It protects the body against immune system deficiencies and serves as a powerful antibacterial.

Recipe is very simple and easy. You don’t need any fancy ingredients. You can use whatever you have in your pantry. I have used only tomatoes and cilantro but you can add grated carrots or any vegetables of your choice. Make a healthy bowlful to warm you up in this cold season.

Recipe 


Tomatoes – 4 large chopped

Cilantro or coriander leaves  – 1/2 cup + 2 tablespoon chopped

Onion – 2 chopped

Garlic – 4 – 5 cloves chopped

Grated ginger – 1 teaspoon

Salt to taste

Black pepper powder – 1 teaspoon

Shredded tender coconut – 2 tablespoon

Red chilli powder – 1 teaspoon optional

Bay leaf – 1

Lemon juice – 2 teaspoon

Egg – 2

Water or stock or coconut milk – 2 cup

Oil or butter – 2 tablespoon

Method 


Heat oil or butter in a pan. Add the bay leaf, chopped onion and garlic. Saute till the onion becomes translucent. Don’t make it brown.

Now add the chopped tomatoes, cilantro, coconut and grated ginger. Saute till the tomatoes becomes mushy.

Add salt, black pepper powder and red chilli powder. You can omit red chilli powder if you don’t like it hot. I have used it to add some colour in the soup.

Add 2 cup vegetable stock or coconut milk or water or chicken or mutton stock. Use whatever you have. I have used half water half coconut milk.

Let it boil. Cook on simmer for 10 minutes. Add lemon juice and mix. Let it cool down.

Discard the bay leaf and blend the mixture until smooth. Beat 2 eggs in a bowl and keep aside.

Pour it again in the pan. Add more water or stock. I have added 1 and 1/2 cup more. Add as you like your soup, thick or thin. Taste and adjust the seasoning.

When it starts to boil add the beaten eggs slowly. Stir gently. Eggs will cook immediately. If you don’t like eggs you can skip this step.

Cook until you get your desired consistency. Garnish with coriander leaves, grated coconut, tomato slice and scallion or spring onion.

Serve piping hot. Add some more lemon juice and back pepper powder if require.

Or if you are serving to your kids add spoonful of butter and grated cheese.

Stay healthy stay happy.

Enjoyyyy

Beet Soup

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Beetroot soup. Yummy and healthy. No cornflour or bread or any flour added. Used 1 cucumber to get a creamy thick texture.

If you are on strict dieting omit the butter and enjoy hot or cold.
This post is going to be a part of #foodiemonday #bloghop theme is soup.

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I choose beetroot. It is low in fat. Full of vitamins and minerals and packed with powerful antioxidants.

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Recipe

Beetroot  – 2 grated

Carrot- 1 grated

Tomato  – 2 diced

Cucumber  – 1 grated

Grated ginger  – 1/2 teaspoon ( I forgot to add)

Coriander leaves  – handful chopped

Onions  – 2 diced

Garlic  – 2-3 cloves chopped

Salt to taste

Black paper powder  – 1/2 teaspoon

Vegetable oil or butter  – 1 tablespoon  ( I used 1/2 oil 1/2 butter)

Juice of 1/2 lemon

Method

Heat oil or butter in a pan. Add the garlic. Fry till light brown then add the onion and grated ginger.

Fry for 1-2 minutes more. Now add all the vegetables and salt. Saute for some time. Add 2 cup water. Let it boil.

Cover and cook on simmer for 10 minutes.
Stir well and cook uncovered on full flame for 5-6 minutes. Switch off the flame and let it cool.

Add paper powder and lemon juice.
Blend until smooth.

Pour in the same pan add water as require.
I like my soup thick. Filling and yummy. Boil the soup again. And its ready.

Garnish with coriander leaves. Add a spoon full of butter and serve hot.  Or keep in the refrigerator and serve chilled as a cold soup.
Enjoy……….

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