Top 10 Organic Lip-smacking Soups for the Family

4. Red Lentil Fenugreek Soup

Ingredients:

• ¼ cup red lentils
• ¼ cup fresh fenugreek leaves, chopped
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 2-3 garlic cloves, finely chopped
• ¼ teaspoon turmeric powder
• A pinch of asafoetida (hing)
• 2 teaspoon cooking oil / ghee
• Salt and freshly crushed black pepper to taste

Instructions:

1. Rinse the red lentils and soak for 10 minutes.
2. Heat a pan. Add ghee or oil and fry the chopped garlic till the raw smell goes.
3. Add the chopped onions and fry till soft.
4. Add the chopped tomato and cook till mushy. 
5. Toss in the vegetables and fry for a minute or so. 
6. Finally, add the asafoetida , turmeric powder fenugreek leaves and sauté for few seconds.
7. Add 1½ cup water. Cover and cook the soup on low heat for 5-7 minutes or until the dal is cooked well and can be mashed easily.
8. Season with salt and pepper. Serve warm.

5. Broccoli Mushroom Soup

Ingredients:

• 1 onion, finely chopped
• 1 spring onion, sliced
• 1/2 carrot, finely chopped
• 4-5 mushrooms, sliced
• 3-4 florets broccoli, chopped
• 2 tablespoon colored bell peppers, finely chopped
• 1 teaspoon ginger, sliced
• 1 teaspoon olive oil
• 1 teaspoon butter
• Salt and pepper to taste
• 1 teaspoon sugar
• 2 cups vegetable broth
• 1 teaspoon red chilly sauce (optional)
• 1 tablespoon corn flour dissolved in water (optional)

Instructions:

1.  In a pan add oil and butter together. Toss in the onions and spring onions and fry.
2. When the onions are still a little crunchy, add ginger and fry.
3. Add all the vegetables in this order: carrots mushrooms broccoli and bell peppers, frying each for a few minutes before adding the next. 
4. When the veggies are almost cooked, add the vegetable broth. Let it boil.
5. Add all the seasonings and simmer the soup for 15-20 minutes.
6. If you like, add the corn flour paste for a thicker consistency.
7. Serve with bread sticks.