Broccoli Soup


This is a quick, easy-to-make, tasty and nourishing soup. Broccoli is one of the best sources of folic acid; it is also rich in calcium vitamin C and fibre. Tofu is an excellent source of protein, B12, calcium and phosphorous and the addition of milk gives you ample protein and calcium.

Preparation time: 10 minutes


  • 2 teacups broccoli (steamed)
  • 2 teacups skimmed milk
  • 2 1/2  teacup water
  • 4-5 basil leaves (optional)
  • ½ cup tofu – cut into cubes
  • Salt to taste


Heat milk, water and broccoli in a pan. Add basil, and salt. Simmer for 3-5 minutes. Blend in a blender. Add the tofu cubes just before serving. Serve hot.

Lentil Soup (Serves 6)

A satisfying “spicy” soup that is low in calories and high in protein, carbohydrates and fibre. Pureed lentils give this soup a smooth yellow-coloured creamy consistency. Lemon juice has antiseptic properties and helps protect cells and tissues.

Preparation time: 15 minutes


  • ¾ cup moong
  • 1 teaspoon lemon juice
  • ½ teaspoon mustard powder
  • ¼ teaspoon cumin powder
  • ½ teaspoon jaggery
  • ¼ red capsicum – finely cut
  • Salt to taste


Soak moong for 3 hours. Add 6 cups water and cook in a pressure cooker. Blend in a blender. Boil the moong; add jaggery, lemon juice, mustard powder, cumin powder, salt and pepper. Simmer for 3 minutes and serve hot. Garnish with chopped red capsicum. Serve hot.

Clear Soup with Veggies (Serves 4)


  • 1 tsp lemon juice
  • 1 cup veggies steamed and cut (Carrots, broccoli, celery)
Vegetables for the clear soup

  • 3 carrots
  • 5 celery stalks
  • 1 spring onion
  • ½ beet
  • 2 tablespoons coriander leaves
  • 4 broccoli florets
  • ½ cup white pumpkin chopped
  • 1 stem lemon grass


For the clear soup: Wash and chop the vegetables, and cook in eight cups of water for 10 minutes. Strain the vegetables and use just the water.

Boil the clear water, add the steamed vegetables, lemon juice and salt. Serve hot.