Vegetable Barley Soup | Mixed Sprout Soup | Monsoon ka Mazza | Episode 5 | Sanjeev Kapoor Khazana
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Are you tired of trying
Are you tired of trying to make your kids have healthy meals? Look no further, here are two wholesome soup recipes you can try to make vegetables a little more exciting and delicious.
VEGETABLE BARLEY SOUP
Ingredients
½ cup sweet corn kernels
1 small carrot, peeled and chopped
1 small green zucchini, chopped
10-12 small broccoli florets
¼ cup chopped pumpkin
1 cup cooked barley
1½ tbsps olive oil
1 tbsp chopped garlic
2 inch celery, chopped
2 tbsps chopped leeks
1 medium onion, chopped
Salt to taste
Black pepper powder to taste
1 cup tomato puree
3-4 fresh thyme sprigs
4-5 cups vegetable stock
Crushed black peppercorns for garnish
Method
1. Heat olive oil in a non-stick pan. Add garlic, celery, and leeks and mix well. Cook for 1-2 minutes.
2. Add onion and sauté till translucent.
3. Add sweet corn kernels, carrot, green zucchini, broccoli, pumpkin, salt, and black pepper powder and mix well. Cook for 1-2 minutes.
4. Add tomato puree, and mix. Pluck the leaves of thyme and add into the soup. Add vegetable stock, and mix well. Cook till the mixture comes to a boil. Add barley and mix well. Cook for 2-3 minutes.
5. Transfer into serving bowls, garnish with crushed black peppercorns. Serve hot.
MIXED SPROUTS SOUP
Ingredients
2 cups mixed sprouts
1 tbsp oil
1 tbsp finely chopped garlic
1 large onion, roughly chopped
1 small carrot, peeled and roughly chopped
2 inch leek stalk, chopped
1 inch celery stick, chopped
Salt to taste
Crushed black peppercorns to taste
Spring onion green curls for garnish
Toasted garlic bread slices to serve
Method
1. Heat oil in a cooker. Add garlic and sauté till golden brown. Add onion, carrot, leek, celery, sprouts, salt, crushed black peppercorns and mix well. Cook for 1-2 minutes. Add 3 cups water and mix. Cook under pressure for 3-4 whistles.
2. Open the cooker once the pressure has reduced completely. Blend to a coarse mixture using an electric hand blender.
3. Add 1 cup water, mix and cook till the mixture comes to a boil. Switch the heat off.
4. Transfer the soup into serving bowls. Garnish with spring onion greens and serve hot with toasted garlic bread slices.
Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
Get Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/
To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signup
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : Facebook: ChefSanjeevKapoor
Twitter : Twitter: sanjeevkapoor
Instagram : Instagram: sanjeevkapoor
#SanjeevKapoor #MonsoonRecipes #MonsoonKaMazza #Soup #Barley #Sprouts #HealthySoups
VEGETABLE BARLEY SOUP
Ingredients
½ cup sweet corn kernels
1 small carrot, peeled and chopped
1 small green zucchini, chopped
10-12 small broccoli florets
¼ cup chopped pumpkin
1 cup cooked barley
1½ tbsps olive oil
1 tbsp chopped garlic
2 inch celery, chopped
2 tbsps chopped leeks
1 medium onion, chopped
Salt to taste
Black pepper powder to taste
1 cup tomato puree
3-4 fresh thyme sprigs
4-5 cups vegetable stock
Crushed black peppercorns for garnish
Method
1. Heat olive oil in a non-stick pan. Add garlic, celery, and leeks and mix well. Cook for 1-2 minutes.
2. Add onion and sauté till translucent.
3. Add sweet corn kernels, carrot, green zucchini, broccoli, pumpkin, salt, and black pepper powder and mix well. Cook for 1-2 minutes.
4. Add tomato puree, and mix. Pluck the leaves of thyme and add into the soup. Add vegetable stock, and mix well. Cook till the mixture comes to a boil. Add barley and mix well. Cook for 2-3 minutes.
5. Transfer into serving bowls, garnish with crushed black peppercorns. Serve hot.
MIXED SPROUTS SOUP
Ingredients
2 cups mixed sprouts
1 tbsp oil
1 tbsp finely chopped garlic
1 large onion, roughly chopped
1 small carrot, peeled and roughly chopped
2 inch leek stalk, chopped
1 inch celery stick, chopped
Salt to taste
Crushed black peppercorns to taste
Spring onion green curls for garnish
Toasted garlic bread slices to serve
Method
1. Heat oil in a cooker. Add garlic and sauté till golden brown. Add onion, carrot, leek, celery, sprouts, salt, crushed black peppercorns and mix well. Cook for 1-2 minutes. Add 3 cups water and mix. Cook under pressure for 3-4 whistles.
2. Open the cooker once the pressure has reduced completely. Blend to a coarse mixture using an electric hand blender.
3. Add 1 cup water, mix and cook till the mixture comes to a boil. Switch the heat off.
4. Transfer the soup into serving bowls. Garnish with spring onion greens and serve hot with toasted garlic bread slices.
Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
Get Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/
To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signup
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : Facebook: ChefSanjeevKapoor
Twitter : Twitter: sanjeevkapoor
Instagram : Instagram: sanjeevkapoor
#SanjeevKapoor #MonsoonRecipes #MonsoonKaMazza #Soup #Barley #Sprouts #HealthySoups
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در تاریخ 1402/03/14 منتشر شده
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