20 Popular Soups In Ooty Style Must Drink

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20 Popular Soups In Ooty Style Must Drink

                             
1Black Been Soup

 

black-bean-soup

Ingredients

  • Olive Oil – one spoon
  • Chopped onions – one cup
  • Garlic paste -2 spoons
  • Chili powder – one spoon
  • Chopped carrot, cabbage – 3 cups
  • Black beans – one cup
  • Black pepper – half spoon
  • Tomatoes – half cup

Preparation

Take a bowl boil the black beans, carrot, cabbage, radish, tomatoes and garlic. Heat the oil; cook the chopped onions, garlic paste. Add black pepper, chili powder. Pour the beans stock to it and boil in simmer for 5 minutes. Ready to serve the Black Been Soup.

2 Veg Noodle Soup

 

veg-noodles-soup

Ingredients

  • Olive Oil – one spoon
  • Chopped onions – one cup
  • Garlic paste -2 spoons
  • Chili powder – one spoon
  • Cabbage– 2 cups
  • Capsicum – one cup
  • Black pepper – half spoon
  • Tomatoes – half cup
  • Noodles – one packet
  • Corn flour – 2 spoons

Preparation

Heat the oil and cook garlic, chopped onions, cabbage, capsicum, tomatoes for 5 minutes. Add noodles to it, sprinkle the black pepper, chili powder and salt. Mix the corn flour with water without bubbles and pour into noodle soup. Cook till soup becomes thick. Transfer into bowl and decorate with coriander leaves.

3 Oats Soup

 

oats-soup

Ingredients

  • Olive Oil – one spoon
  • Chopped onions – one cup
  • Garlic paste -2 spoons
  • Chili powder – one spoon
  • Water– 2 cups
  • Oats– one cup
  • Black pepper – half spoon
  • Tomatoes – half cup
  • Corn flour – 2 spoons

Preparation

Heat the oil, cook the garlic, chopped onions, tomatoes for 5 minutes. Pour the water and add oats to it, sprinkle the black pepper, chili powder and salt. Mix the corn flour with water without bubbles and pour into oats soup. Cook till soup becomes thick. Transfer into bowl and decorate with coriander leaves.

4 Broccoli Soup

 

broccoli-soup

Ingredients

  • Olive oil – one spoon
  • Chopped onions – one cup
  • Garlic paste – 2 spoons
  • Chili powder – one spoon
  • Cumin seeds – half spoon
  • Vegetable stock – 2 cups
  • Broccoli – one cup
  • Black pepper – half spoon
  • Tomatoes – half cup
  • Corn flour – 2 spoons

Preparation

Heat the oil, cook the garlic, chopped onions, tomatoes, capsicum, broccoli for 5 minutes. Pour the cup of vegetable and cook for 10 minutes, grind all ingredients in blender. Sprinkle the black pepper, chili powder and salt. Mix the corn flour with water without bubbles and. Cook till soup becomes thick. Transfer into bowl and decorate with coriander leaves.

5 Lentil Soup

 

lentil-soup

Ingredients

  • Olive oil – one spoon
  • Chopped onions – one cup
  • Garlic paste -2 spoons
  • Chili powder – one spoon
  • Cumin seeds- half spoon
  • Lemon juice– 2 cups
  • Lentils seeds– one cup
  • Pepper cons– half spoon
  • Green chili – half cup
  • Coriander seeds – 2 spoons

Preparation

Fry for coriander seeds, pepper corns and cumin seeds. Make powder using blender. Heat the oil, fry the garlic, lentils seeds, green chili, choped onions for 5 minutes. Pour the cup of water and cook for 10 minutes. Grind all ingredients in blender .sprinkle the black pepper, chili powder and salt. Mix the corn flour with water without bubbles and. Cook till soup becomes thick. Transfer into bowl and decorate with coriander leaves.

6 Methi Sprouts Soup

 

methi-sprouts-soup

Ingredients

  • Butter – one spoon
  • Chopped onions – one cup
  • Garlic -2 spoons
  • Chili powder – one spoon
  • Cumin Powder- half spoon
  • Tomatoes– 2 cups
  • Methi sprouts– one cup
  • Coriander leaves – 2 spoons

Preparation

Heat the butter, cook the garlic, chopped onions, methi sprouts, tomatoes for 5 minutes. Pour the cup of water and cook for 10 minutes. Sprinkle the black pepper, cumin powder, chili powder and salt. Cook till soup becomes thick. Transfer into bowl and decorate with coriander leaves.

7 Coconut Water Soup

 

coconut-water-soup

Ingredients

  • Butter – one spoon
  • Sweet corn – one cup
  • Cabbage -1 cup
  • Pepper powder – one spoon
  • Capsicum– 1 cup
  • Coconut water– 2 cup
  • Coriander leaves – 2 spoons

Preparation

In a pan, heat the butter, cook the sweet corn, salt, cabbage, capsicum for 5 minutes. Grind them in blender and make smooth paste. Pour the cup of coconut water. Sprinkle the black pepper, salt and mix properly. Transfer into bowl and decorate with coriander leaves.

8 Pumpkin Soup

 

pumpkin-soup

Ingredients

  • Butter – one spoon
  • Pumpkin slices – one cup
  • Onions pieces -1 cup
  • Pepper powder – one spoon
  • Ginger and garlic – 5 spoons
  • Coconut milk– 2 cup
  • Mint leaves – 2 spoons
  • Chili powder – one spoon
  • Cumin Powder, Black salt- half spoon

Preparation

Heat the pan, melt the butter, fry the ginger, garlic, pumpkin slices and grinder it as paste. Boil the pumpkin paste, add salt, chili powder, cumin powder, black salt, pepper powder and pour the coconut milk. After 3 minutes of boil, serve in the soup bowl and garnish with mint leaves.

9 Banana Stem Soup

 

banana-stem-soup

Ingredients

  • Butter – one spoon
  • Banana stem – big stem
  • Onions pieces -1 cup
  • Pepper powder – one spoon
  • Water – 1 cup
  • Sweet corn– 2 cup
  • Mint leaves – 2 spoons
  • Chili powder – one spoon
  • Lime juice- half spoon

Preparation

Cut the Banana into pieces, after that pour the cup of water and cook in pressure cooker for 4 whistles. Cool them and blend them as smooth batter. Pour the extra water and strain the content using strainer. Heat the butter, fry sweet corn, chili powder, mint leaves, Pepper powder, onions pieces and pours the banana stem stock and cook for 5 minutes. Finally garnish with lime juice and mint leaves.

10 Rice Soup

 

rice-soup

Ingredients

  • Rice – 1 cup
  • Oil – 1 tsp
  • Green Gram – half cup
  • Water – 8 cups
  • Fenugreek Seeds – 1 spoon
  • Salt – as per taste
  • Garlic – 3 clove
  •  Grated Coconut – 2 spoons
  • Onions –4

Preparation

Heat the oil; fry the fenugreek seeds, garlic, and onions for 2 minutes. Pour the water. Add the rice and green gram to it. Let them cook till rice become soft. Add salt, pepper, serve into bowl and decorate with coconut dust. Healthy rice soup is ready.

11 Spinach Soup

 

spinach-soup

Ingredients

  • Spinach – 4 cups
  • Water – 3 cups
  • Corn starch – 2 spoons
  • Ginger – 2 spoons
  • Garlic – 3 cloves
  • Salt – to taste
  • Bay Leaf – half
  • Milk – half cup
  • Pepper powder – 1 spoon

Preparation

Boil the water, add spinach leaves, Bay Leaf, ginger, garlic and cook them for 15 minutes. Let it cool. Blend the spinach stock in mixer and make thick paste. Sprinkle the pepper powder, salt and simmer it. Mix the corn starch in milk without bubbles and pour into spinach soup. Serve into bowl and decorate with thick cream.

12 Cauliflower Soup

 

cauliflower-soup

Ingredients

  • Onions – half cup
  • Pepper – one spoon
  • Cauliflower – 2 cup
  • Garlic pods – 5
  • Salt – as needed
  • Butter- 4 spoons
  • Cream – half cup
  • Corn powder – 1spoon
  • Vegetable water – 1 cup

Preparation

Heat the butter in a pan and fry the garlic pods for 40 seconds. Add the cauliflower, onions pieces, and fry till they turn a red color. Mix the corn powder to vegetable water and pour slowly to cauliflower and boil. Sprinkle pepper, salt and cook. Now transfer into bowl and garnish with fully at cream.

13 Quinoa Soup

 

quinoa-soup

Ingredients

  • Quinoa – 1/one cup
  • Lemon Juice – one spoon
  • Garlic pod – 3
  • Pepper – half spoon
  • Green chilies – 2 spoons
  • Water – 3 cups
  • Celery, carrots – 2 cups
  • Salt – to taste
  • Coriander leaves – few
  • Butter – 2 spoons
  • Chopped Onion – 1

Preparation

Melt the butter.fry the celery, carrots, chopped onion, green chilies, garlic pod. Pour the water, add Quinoa, salt, coriander leaves, Pepper and boil for 15 minutes. Make sure the Quinoa become soft. Now transfer into bowl and pour lemon juice. Healthy Quinoa soup is ready.

14 Mushroom Soup

 

mushroom-soup

Ingredients

  • Mushrooms – 2 cups
  • Butter – 3 spoons
  • Onion – 1
  • Mushroom Stock – 2 cups
  • Pepper Powder – 3 spoons
  • Corn flour – 1 spoon
  • Milk – half cup
  • Full fat Cream – 2 spoons

Preparations

Melt the butter, fry the mushrooms, onion, and sauté them. Pour the mushroom stock, add salt, pepper powder. Mix the corn flour in milk without formation bubble and pour it. Cook for 10 minutes. Boil till soup becomes thick. Serve into bowl and decorate with full fat cream. Yummy-yummy mushroom soup is ready.

15 Kokum Soup

 

kokum-soup

Ingredients

  • Kokum -7
  • Coriander – half cup
  • Chopped onions – one cup
  • Green chili – 4
  • Salt to taste
  • Oil – 3 spoons
  • Mustard seeds – one spoons
  • Garlic – 3
  • Jaggery – 3 spoons

Preparation

Heat the pan, pour two glasses of water, and add 7 dried kokum pieces. Green chili, close the lid and allow boiling for 10 minutes. Add jaggery, salt, mix well and boil for another 3 minutes. For seasoning, crush garlic pods and keep aside. Heat the pan, add oil, mustard seeds, crushed garlic pods, red chili, curry leaves and fry well. Pour this tampering to kokum mix. Kokum soup is ready to serve,

16 Tomato Soup

 

tomato-soup

Ingredients

  • Tomatoes – 4 shamshed
  • Chopped Onions – 2 pices
  • Garlic Paste – 2 spoon
  • Cumin Seeds – 1 spoon
  • Green Chili – 4 pices
  •  Pepper Powder – 1 spoon
  • Salt – as per taste

Preparation

Wash the tomatoes and cut into two pieces each. Take pressure cooker and boil the tomatoes along garlic, onions, green chili for 2 whistles. Grind the tomato mixture like paste. Strain the mixture. Heat the oil, fry the cumin seeds, garlic .pour the tomato stock, and add pepper and salt. Cook for 5 minutes on low flame. Pour into soup bowl and garnish with coriander leaves.

17 Mint and spring onions Soup

 

mint-and-spring-onion-soup

Ingredients

  • Mint leaves – one cup
  • Spring onions – one cup
  • Green peas- one cup
  •  Onion – one cup
  •  Garlic- one spoon
  • Salt- one cup
  • Pepper- one cup
  • Cumin seeds- one cup

Preparation

Bowl the mint leaves, spring onions, green peas, onion and garlic for 10 minutes. Grinder the mint mixture using water. Strain the mixture. Heat the oil, fry the cumin seeds, mint leaves, spring onions, garlic .pour the Mint soup, and add pepper and salt. Cook for 5 minutes on low flame. Pour into soup bowl and garnish with coriander leaves.

18 Raw Mango Soup

 

raw-mango-soup

Ingredients

  • Raw Mango – one cup
  • Onion – one cup
  •  Garlic- one spoon
  • Ginger – one spoon
  • Salt- one cup
  • Pepper- one cup
  • Cumin seeds- one cup

Preparation

Boil the Raw mango in water for 5 minutes. Peal the mango skin and sneeze the juice from mango. Heat the butter, fry the garlic, cumin seeds powder, ginger, chopped onions for 10 minutes. Pour the mango water syrup .boil for 5 minutes. Sprinkle the salt, red chili powder. Serve in a bowl and garnish with finely chopped mango pieces.

19 Neem Flower Soup

 

neem-flower-soup

Ingredients

  • Tamarind – one cup
  • Spring onions – one cup
  • Neem Flowers- one cup
  •  Onion – one cup
  •  Garlic- one spoon
  • Salt- one cup
  • Pepper- one cup
  • Cumin seeds- one cup
  • Mustard seeds – one spoon

Preparation

Boil the tamarind and extract juice from it and keep aside. Melt the butter; fry the Neem flowers, cumin seeds, mustard seeds, curry leaves and sauté all for 5 minutes. Pour the tamarind extract water to it and allow it to boil. Sprinkle the salt, pepper powder, red chili powder. Cook for 2 minutes and stop the flame.

20 Beetroot Soup

 

beetroot-soup

Ingredients

  • Beet root – one cup
  • Onions – one cup
  • Butter- one spoon
  •  Onion – one cup
  •  Garlic- one spoon
  • Salt- one cup
  • Pepper- one cup
  • Cumin seeds- one cup
  • Cardamom – one spoon

Preparation

Melt the butter, fry the garlic, cardamom, onions and sauté them. Include the Beet room pieces. Pour the 2 cups of water and cook for 15 minutes on high flame. Grind the beetroot mixture as thick paste. Pour the one cup of water to it and boil for 5 minutes. Add salt, pepper and red chili powder according to taste. Tasty beetroot soup is ready to taste.