Soups are good replacement of dinner if you are on diet, its not only fills your stomach, also provide all the nutritional values. Nothing is more comforting or easy than a bowl of hearty soup on a chilly day, especially when it's ready in 30 minutes or less.
These homemade soups are very easy to cook and are healthy, tasty, and nutritious. Simmer up one of these homemade soup recipes on a cool day.
The pressure cooking of soups adds considerably to their nutritional value and taste without making great demands on your time or effort. The grid is not required for making soups. All the ingredients are cooked in the liquid for maximum flavor.
When making soups in pressure cooker, never fill more than 40% of total capacity of cooker. To cook less, you may reduce the quantities of each ingredient proportionately.
Here are the awesome soups recipes
Potato Cheese Soup
Serves – 10 persons
Ingredient Name |
Quantity |
|
Potatoes – peeled and cut into cubes |
4 large |
|
Onion – chopped |
1 small |
|
Salt Seasoning |
2 tsp |
|
Water |
1 ½ cup |
|
Milk |
4 cups |
|
Pepper |
¼ tsp |
|
Cheddar Cheese - grated |
3 cups |
|
Fresh Parsley – chopped |
½ tbsp. |
Method of making Potato Cheese Soup
- Put potatoes, onion, salt seasoning and water in cooker.
- Close cooker and bring to full pressure on high heat. Reduce heat and cook for 3 minutes.
- Turn off the heat and allow to cool.
- Open cooker and mix mixture smooth in a blender or mesh it through a sieve.
- Return soup to cooker and add milk and pepper.
- Place cooker on medium heat and bring to boil, stirring constantly. Add cheese and stir till cheese melts. Serve immediately, garnished with parsley.
Visit Yipisale to buy - Ayurvedic Pure Herbs
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Chilled Cauliflower Soup
Serves – 8 Persons
Ingredient Name |
Quantity |
|
Cauliflower – cut florets in ½ inch |
2 small florets |
|
Onion - chopped |
1 small |
|
Salt |
2 tsp |
|
Water |
1 ½ cup |
|
Milk |
3 cups |
|
White Pepper |
¼ tsp |
|
Heavy Cream |
1 cup |
|
Chives - chopped |
2 tsp |
Method of making Chilled Cauliflower Soup
- Put cauliflower, onion, salt, and water in cooker.
- Close cooker and bring to full pressure on high heat. Reduce heat and cook for 2 minutes.
- Remove cooker from heat and release the pressure of cooker.
- Open cooker and mix mixture smooth in a blender or mesh it through a sieve.
- Refrigerate until well chilled (approx. 1 hour). Add milk, pepper, and cream. Stir. Refrigerate for one hour more. Serve cold and garnished with chives.
Yogurt Corn Soup Recipe
Serves – 8 Persons
|
Ingredient Name |
Quantity |
|
Water |
1½ cup |
|
Fresh Corn – without cobs |
2 cups |
|
Spice Powder |
4 ½ tsp |
|
Salt |
1 ½ tsp |
|
Butter |
1 ½ tbsp. |
|
Bay Leaf |
1 |
|
Onion - chopped |
1 large |
|
Garlic - chopped |
6 cloves |
|
Potato – peeled and chopped |
1 large |
|
Tomatoes – cut into eights |
2 large |
|
Chicken stock – fat removed |
5 cups |
|
Yogurt |
1 ½ cup |
Method of making Yogurt Corn Soup
- Put water, corn, ½ tsp spice powder and ½ tsp salt in cooker.
- Close cooker and bring to full pressure on high heat. Reduce heat and cook for 5 minutes.
- Remove cooker from heat and wait for cool it down.
- Open cooker and drain and reserve corn
- Melt butter in rinsed cooker, add bat leaf, onion, and garlic. Stir fry till onion is transparent. Add potato, remaining curry powder, salt, tomatoes, and stock. Stir.
- Close cooker and bring to full pressure on high heat. Reduce heat and cook for 3 minutes.
- Remove cooker from heat and allow to cool naturally.
- Open cooker and discard bat leaf. Mix the soup smooth in a blender or mesh it through sieve.
- Return soup to cooker and add corn.
- Place cooker on high heat and bring to boil, stirring occasionally.
- Remove cooker from heat, add yogurt and stir. Serve hot.
Mushroom Barley Soup Recipe
Serves – 8 Persons
Ingredient Name |
Quantity |
|
Chicken Stock -fat removed |
6 cups |
|
Barley |
¼ cup |
|
Pepper |
¼ tsp |
|
Nutmeg - powder |
A pinch |
|
Carrot – finely chopped |
1 medium (5 oz.) |
|
Onion – finely chopped |
1 medium (5 oz.) |
|
Salt Seasoning |
½ tsp |
|
Mushroom – thinly sliced |
3 cups |
|
Parsley – finely chopped |
1 tbsp. |
Method of making Mushroom Barley Soup
- Put stock, barley, salt seasoning, pepper, and nutmeg in cooker.
- Close cooker and bring to full pressure on high heat. Reduce heat and cook for 6 minutes.
- Remove cooker from heat and release the pressure of the cooker.
- Open cooker and add remaining ingredients except parsley. Stir
- Close cooker and bring to full pressure on high heat. Remove it immediately from heat. Allow to cool down.
- Open cooker and serve hot, garnished with parsley.
Kidney Bean Soup Recipe
Serves – 6 Persons
Ingredient Name |
Quantity |
|
Kidney Beans – overnight soaked in water |
1 ¾ cup |
|
Water |
4 ½ cup |
|
Celery - chopped |
½ cup |
|
Onion - chopped |
1 medium (5 oz.) |
|
Green Pepper – de-seeded and chopped |
1 medium (4 oz.) |
|
Pepper |
¼ tsp |
|
Vegetable Bouillon |
4 cubes |
|
½ tsp |
|
|
Lemon Juice |
1 tbsp. |
|
Dry Sherry (optional) |
3 tbsp. |
|
Lime Slices |
1 lime |
Method of making Kidney Bean Soup
- Put all ingredients except lemon juice, sherry, and lemon slices in cooker. Stir
- Close cooker and bring to full pressure on high heat. Reduce heat and cook for 55 minutes.
- Remove cooker from heat and allow to cool down.
- Open cooker and mix the soup smooth in a blender or mash it through a sieve.
- Return soup to cooker add lemon juice and sherry. Stir. Reheat. Serve hot and garnished with lemon slice.
Visit Yipisale to buy - Ayurvedic Pure Herbs
Visit Yipisale to buy - Spices & Seasonings