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

Spinach Carrot Beans Beet And Almond Soup

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Spinach carrot beans,  beet, cucumber and almond soup.
Low fat, delicious and warming. This vegetable and almond soup is very nutrients and filling. You will love the flavour of oregano and lemon.

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Recipe

Spinach – 1 and 1/2 cup washed and chopped

Carrot – peeled and chopped

Coriander leaves – 2 teaspoon chopped

Beans – 1/2 cup chopped

Cucumber – 1/2 cup chopped

Beetroot – peeled and chopped

Capsicum – 1/2 of 1 capsicum roasted peeled and chopped

Tomatoes – 2 chopped

Onion -1 diced

garlic -1-2 roasted peeled and chopped

Almonds  – 5-6 soaked and peeled

Salt to taste

Oregano – 1 teaspoon

Lemon juice – 1 teaspoon

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Method

Roast the capsicum and garlic on flame with the help of a knife or fork until the skin starts to become become black.

Wash under running water or dip in cold water and peel. Chop and mix with other chopped vegetables.

Pressure cook with 2 glass water and salt. After 1 whistle cook on low flame for 20 minutes.

Let it cool. Add oregano. Blend the mixture with a hand blender or mixer grinder. You can add water to get your desired consistency. I like the soup thick.

Taste and adjust the seasoning. Add lemon juice.
Serve with black paper powder and butter or cheese.

You can add little more lemon juice if you like.