What do we need to do when we have to eat something that we really hate to eat?

 

One of the reasons that I stepped into the kitchen to cook was to eat things I hate to eat. The only way we can eat them is to include it in a soup or combine it with foods we love to eat. My mom does this all the time. I’m not fond of carrots and she blends carrots to paste and mix it with potatoes that I love to eat. She does this with most of the vegetables and fruits that I don’t like to eat. I  think most of the people  do the same.

It is really difficult to follow and remember the diet value, protein and fiber contents and the so-called well balanced diet, unless your doc asks you to!!

I like the idea of having soups. We are done having soup faster and we don’t have to look at the actual vegetable. We can relish them with nuts or any snack, which we like, along with  the soup. I developed a habit of eating foods that I’m not fond of by making as soup. Kids will like these soups.

 

 Here are the three easy to make soups of few veggies that most of them might not like to eat.

 Beetroot & Carrot Soup

Ingredients:

• Beetroot

• Carrots

• Lemon Juice

• Salt to taste

• Cumin powder to taste

                Method:

Peel the beetroots and carrots and dice them into small pieces.

Blend and make a thick puree.

Season with lemon juice, cumin powder and salt.

Refrigerate the mixture overnight and serve chilled.

  

1. This soup is high in Iron and Calcium.

2. Beetroots are rich in the nutrient Betaine, which is important for cardiovascular health.
   

3. Carrots are good source of beta-carotene and

4. Lemon is an anti-oxidant, rich in Vitamin-C and prevents acidity.

Chilled Cucumber Soup

Ingredients:

• Butter

• Bay leaves

• Coriander chopped

• Onions chopped

• Cucumber chopped

• Salt to taste

• Vegetable Stock (Optional)

                Method:

Place the butter in a quarter saucepan on medium heat.

When it melts, add bay leaves, chopped coriander, onions and cucumber.

Stir for a minute and add vegetable stock to the mixture.

Cook on slow heat for 20 minutes.

Strain the mixture and leave it overnight.

Refrigerate and serve chilled.

1. Cucumber is a coolant and is low in calories.

Broccoli & Almond Soup

Ingredients:

• Vegetable margarine

• Broccoli

• Almonds

• Onions chopped

• Garlic finely chopped

• Bay leaves

• Pinch of nutmeg, powdered

        Method:

   On medium heat, melt the margarine in a saucepan.

   Add the broccoli, almonds, onions, and garlic.Stir until the almonds turn tender.

   Keep aside and let it cool.

   Now blend the mixture to a smooth paste.

   Add the vegetable margarine with bay leaves and season with nutmeg powder.

   Garnish with some more chopped almonds and serve.

 

1. Broccoli is a good source of calcium and protein and excellent for preventing cancer

2. Almond is a good source of protein and fat.

We dont really have to have soups hot,ofcourse they are a relief in winter and soothes our throat when we are suffering with cold. We can have soups in summer as well and instead of steaming hot, refrigerate for a while and serve them chilled.