Easy and Stomach Filling Soup Recipes for Home Cooking – 2022

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

  1. Put potatoes, onion, salt seasoning and water in cooker.
  2. Close cooker and bring to full pressure on high heat. Reduce heat and cook for 3 minutes.
  3. Turn off the heat and allow to cool.
  4. Open cooker and mix mixture smooth in a blender or mesh it through a sieve.
  5. Return soup to cooker and add milk and pepper.
  6. 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

Visit Yipisale to buy - Spices & Seasonings

 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

  1. Put cauliflower, onion, salt, and water in cooker.
  2. Close cooker and bring to full pressure on high heat. Reduce heat and cook for 2 minutes.
  3. Remove cooker from heat and release the pressure of cooker.
  4. Open cooker and mix mixture smooth in a blender or mesh it through a sieve.
  5. 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

  1. Put water, corn, ½ tsp spice powder and ½ tsp salt in cooker.
  2. Close cooker and bring to full pressure on high heat. Reduce heat and cook for 5 minutes.
  3. Remove cooker from heat and wait for cool it down.
  4. Open cooker and drain and reserve corn
  5. 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.
  6. Close cooker and bring to full pressure on high heat. Reduce heat and cook for 3 minutes.
  7. Remove cooker from heat and allow to cool naturally.
  8. Open cooker and discard bat leaf. Mix the soup smooth in a blender or mesh it through sieve.
  9. Return soup to cooker and add corn.
  10. Place cooker on high heat and bring to boil, stirring occasionally.
  11. 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

  1. Put stock, barley, salt seasoning, pepper, and nutmeg in cooker.
  2. Close cooker and bring to full pressure on high heat. Reduce heat and cook for 6 minutes.
  3. Remove cooker from heat and release the pressure of the cooker.
  4. Open cooker and add remaining ingredients except parsley. Stir
  5. Close cooker and bring to full pressure on high heat. Remove it immediately from heat. Allow to cool down.
  6. 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

Salt Seasoning

½ tsp

Lemon Juice

1 tbsp.

Dry Sherry (optional)

3 tbsp.

Lime Slices

1 lime

 

Method of making Kidney Bean Soup 

  1. Put all ingredients except lemon juice, sherry, and lemon slices in cooker. Stir
  2. Close cooker and bring to full pressure on high heat. Reduce heat and cook for 55 minutes.
  3. Remove cooker from heat and allow to cool down.
  4. Open cooker and mix the soup smooth in a blender or mash it through a sieve.
  5. 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


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