- 1 kg cucumber
- ½ litre low fat yogurt
- ½ cup fresh mint leaves
- Salt to taste
Method
Add 3 teacups of water to cucumber pieces and cook until soft. When cool, add mint leaves and yogurt and put in a blender. Add salt to taste. Chill and serve.
This clear broth has a wonderful flavour of lemon grass and is packed with nutrients, vitamins, and minerals. It is almost like consuming a multi-vitamin pill! The addition of mushroom, celery and water chestnuts give you the addition of protein, fibre and potassium.
- 6 teacups clear vegetable stock (1/2 cup cabbage, 3 carrots, 5 celery stalks, 1 stem spring onion, 4 pieces cauliflower, 1 table spoon chopped lemon grass. Wash and chop the vegetables and cook in 8 cups of water for 15 minutes. Strain the vegetables and use just the water.)
- 1 teaspoon lemon juice
- 1 green/red chili slit lengthwise
- 10 water chestnuts (steamed and chopped)
- 10 mushrooms (sliced)
- 1 tablespoon celery – finely cut
- Fresh cooked shrimps-split (optional)
- Salt to taste
Method
Boil the stock and add the red chili, mushrooms, water chestnuts, lemon juice and salt. Garnish with celery. Serve hot.
Option: add the shrimps to the soup.
Preparation time: 10 minutes
- 2 cups carrot – steamed and pureed
- 2-cups milk
- 1 tablespoon chopped parsley
- Salt to taste
Method
Warm the pureed carrots and milk in a saucepan. Thicken to desired consistency. Add salt and chopped parsley. Serve warm.
Calcium, iron, vitamin C, Vitamin E, carotenoids, fibre, magnesium, zinc
- 3 cups chopped spinach
- 2 tablespoons chopped celery
- 1 cup white pumpkin or bottle gourd (peeled and diced)
- ½ teaspoon garlic paste (optional)
- 4-cups water
- Salt
- Freshly ground pepper
- 1 cup steamed vegetables (carrot, green peas, zucchini, mushroom)
Method
Cook the spinach, celery and white pumpkin in 4 cups water and bring to a boil. Cool. Mix ingredients in a blender. Once again bring the puree to a boil; add the garlic and steamed vegetables. Season with salt and pepper.