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This is a creamy soup which is very delicious and nutritious at the same time.The base is low-fat milk and sweet pumpkin puree which is mixed with Desi spices which bring out the succulent flavor of the soup. This goes best with garlic bread and some grilled chicken. This is a must try recipe. This is for people who wanna lose those extra calories and want to eat something tasty as well.
Sweet potatoes are high in vitamin B6.Vitamin B6 helps reduce the chemical homocysteine in our bodies. Homocysteine has been linked with degenerative diseases, including heart attacks.They are the good source of Vitamin C and helps get rid of flu viruses. It helps accelerate wound healing, produces collagen which helps maintain skins youthful elasticity, and is essential in helping us cope with stress.Sweet potatoes contain iron and support a healthy immune system. Sweet potatoes are a good source of magnesium, which is the relaxation and anti-stress mineral.Milk which is the base is rich in calcium and takes care of bone health.Who are dieting can use low-fat milk.Spices such as Cinnamon helps induce weight loss and adds that pungent flavor to the soup.Tomatoes and onions add flavor and fight against aging.
Sweet pumpkin - 1 slice
Onion (medium) - 1 / small -3
Tomato - 1
Pepper corns - 1 tsp
Red chili - 2
Cinnamon - 2 sticks
Carrots(peeled) - 3
Milk - 1/2 liter
Salt - as required
Pepper powder -1 tsp (taste)
Spring onions - 1 tsp (garnish)
Fresh cream - 1 tsp(garnish)
Calories Intake: 200 calories /bowl
Preparation time: 1/2 hour
The method of Preparation:
1)Firstly place 1 slice of sweet pumpkin, 1 onion, 1 tomato, 2 tsp pepper seeds, 1tsp jeera, 2 red chilies, 2 laung, 3 sticks of cinnamon,3 carrots peeled,1 full garlic, 5 tsp of olive oil in a bowl.(Remove the seeds from the sweet pumpkin ) .
2)Roast all the above ingredients at 320 Celsius for 30minutes under convention and grill in the microwave.
3)After it cools, remove the pulp from the pumpkin in the spoon and remove garlic and onion from peels add to the mixer. Add all the ingredients and add 1 cup of milk to the mixer. Make the smooth puree of the mixture and add to the cooking bowl.
4)Add extra milk to adjust the consistency and required salt and boil for 15 minutes. Garnish with spring onions and serve with garlic bread.
Many researchers have shown that garlic has a magical touch in fighting cancer, especially the colon cancer. Cancer is a deadly disease and it has been found that simple foods can assist killing the cancer cells. Naturopathy or Ayurvedic philosophers have been treating many types of cancer through garlic juice. Garlic is proven to eradicate brain cancer cells without affecting the normal cells with minimal side-effects. Garlic along with broccoli and onions can act as the powerhouse in killing the cancer cells. Today's recipe is a combination of roasted garlic and lemon and is a healthy and fresh-tasting finish.To boost the nutrition add quinoa into the soup and enhance the overall goodness. Allicin in garlic also aids in reducing cholesterol content in the body and overall is a boon to the mankind.
What goes into making this recipe?
1) 1 full head of garlic.
2)2 tsp of olive oil.
3)2 cups of onion.
4)1/2 tsp of finely chopped thyme.
5)20 cloves of garlic peeled.
6)4 cups of chicken/vegetable stock.
7)4 tsp of lemon juice.
8)1/2 cup of soya milk(no flavor added).
9)white pepper powder (to preserve the white color).
10)Sprigs of Freshly chopped Parsley.
11)Lemon zest 2 tsp.
How to prepare the recipe?
1)Place the entire garlic head in the oven sprinkled with olive oil and wrap in the foil. Let the garlic roast completely for about 1 hour. Remove the cloves from the skin and discard the skin.
2)Heat the pan, by adding 2 tsp of olive oil . Then add onions, parsley, thyme and cook until the onions become translucent and soften.
3)Now add the roasted garlic cloves to the onions along with chicken/vegetable stock, lemon juice and turn down the heat. At this stage, the garlic should turn tender.
4)Transfer the mixture to the blender after it's cool. Make a smooth puree and transfer back to the saucepan.
5)Now to the puree, add the soya milk and bring to a simmer. Simmer for 5 minutes and bring it out from the saucepan. Garnish with salt, pepper freshly chopped lemon zest and Parsley.