Healthy Bi-Colour Corn Vegetable Soup

Have you ever used Bi-colour corn in your cooking?

It has 80% yellow and 20% white kernels. 

 It's not anything new but after searching for the health benefits of corn, 

it's known that cooking the corn will retain it's antioxidant activity
despite the loss of Vitamin C.

Plus, cooked corn has significant antioxidant activity 

which has been suggested to reduce the chance of heart disease and cancer. (Wikipedia)

I hope it's true =)

The healthy oil-less vegetarian soup!

I love the colour combination!

We ate it with rice alone without seasoning, 

to taste the original sweetness of the combined vegetables.

My man is down with fever, flu and cough,

I hope this nutritious soup will help him to recover real soon!

----------------------------------------------------------------

Healthy Bi-Colour Corn Vegetable Soup

(Serves 2 )

1 Bi-colour Corn

3 Stalks Celery

3 Baby Carrots

1000ml Water

3 Tbsp Wolfberries

Seasoning to taste

1. Clean all vegetables thoroughly. 

2. Cut corn into half, carrots and celery into 1 inch pieces.

3. Combine vegetables with water and boil over high heat for 8 minutes.

4. Turn to low heat and let it simmer for 1 hour. (or let it cook in your thermal cooker)

5. Wash wolfberries and add into the soup, bring to a boil once again.

6. Season as desired with salt/soy sauce and serve.

------------------------------------------------------------

Cheesy Mushroom Soup

Of all kinds of soup...mushroom soup is definitely my favourite!

I love mushrooms since I was young.

Any kind!

I cooked my first mushroom soup when I was 21 years old,

if i remember correctly.

Ever since, I tried to improve on every attempt.

When I'm cooking this,

fragrance started to flow around my kitchen when butter is melting in the pot.

The fragrance doesn't stop!

I really love it..

the special "aroma therapy".

I'm sure anyone who cooks/bakes, enjoys smelling your own food too!

But it's a pity that I don't have time to bake some crusty bread to go with it. 

It will be great to dip it into the thick soup!

For this recipe, the soup's thick and rich because of the cheese.

Cheese is salty on its own, so I use salt sparingly.

One bowl is definitely not enough for us!

Craving for more...!

Cheesy Mushroom Soup

                (serves 2)

250g Mixed White Button  & Swiss Brown Mushroom

1 Yellow Onion

5 Cloves of Garlic

1 Tbsp Unsalted Butter

400g Chicken/Vegetable Stock

200ml Fresh Milk

3 Slices of Processed Cheddar Cheese

 A Pinch of Salt

A Sprinkle of Black Pepper

1. Chop mushrooms, onion and garlic coarsely.

2.  Heat up the pot, and melt butter. Sauteed onion till soft.

3. Add garlic and keep stirring for another minute.

4. Mix mushrooms into pot and cook till tender.

5. Remove from heat, and pour stock into pot. Let cool.

6. Puree!

7. Return blended mushroom back to pot and send it back to the stove.

8. Mix milk and cheese slices in, and cook over low heat. Stirring occasionally.

9. When little bubbles start to appear, sprinkle a pinch of salt, mix and remove from heat.

10. Serve with a sprinkle of black pepper.

The Healthy Pumpkin Soup

The thick soup with no oil, butter or cream...

Just 3 simple ingredients!

Pumpkin, water and milk~!
But it taste just as nice~~Yummy~~

it goes so well with freshly baked homemade crusty bread..

I specially made just 1 small loaf to have it with the pumpkin soup.

That's all for our dinner! =)

The Healthy Pumpkin Soup

600ml Water

700g Pumpkin (Cut into 2 inches pieces)

150ml Low Fat Fresh Milk

A Pinch of Salt

1. Mix water and pumpkin together in a pot. Bring to a boil and turn to low heat.

2. Simmer until pumpkin is tender.

3. Remove from heat and let cool.

4. Puree!

5. Heat again and mix fresh milk in.

6. Simmer until bubbles can be seen at the sides of the pot.

7. Serve, and drizzle fresh milk on the soup as desired.

Salmon Miso Soup

This was our dinner~

Maybe you will be wondering,

will we feel full after the meal?

But after using the new diet method, really FULL !!

With no starvings...and somehow I didn't crave for more food for the whole night.

I hope this will maintain..

I mixed some Kuzukiri into the soup.

It's actually Japanese arrowroot starch noodles.

You can see it in sukiyaki or soup in the Japanese restaurants.

We love the chewiness of it.

And restaurants are often stingy in the portion.

The oily soup filled with omega 3...

And I realised that.

we don't have to go to Ichiban to have our salmon miso soup anymore!

It tasted 100% the same!

Salmon Miso Soup (Serves 2-3)

1200ml Water

1 Sliced Yellow Onion

1 Shredded Medium Carrot

15 Strands of Kuzukiri 

1 Box Silken Tofu

Sliced Salmon

Wakam (Kelp) Briefly washed and cut into 1 inch pieces 

3 Tbsp Miso Paste

1. Boil the water, and add onion. Let it soften a bit.

2. Followed by carrot, tofu and kuzukiri. Bring to a boil.

3. Add salmon and bring to boil again.

4. Remove pot from heat and stir miso+wakame in.

5. Serve hot.

All Natural Minstrone Soup from Scratch

I love my food without any preservatives...

For this Minestrone Soup, 

there's whole lot of goodness in there!

It was for our dinner, and nothing else..

Dieting starts now again!

The big day is coming really soon...

I was inspired by the Soup Spoon to cook this.

I had their Meatless Minestrone Soup sometime last week.

& while I was drinking, I thought, hey I think I can make this too!

I did not use any canned tomatoes or beans because I wanna keep this soup healthy!

& used Organic 7 colours dried beans, there are 

• Adzuki Beans
• Mung Beans
• Black Beans
• Green Split Peas
• White Kidney Beans
• Red Split Lentils 
• Yellow Split Lentils

All Natural Minestrone Soup (Serves 2)

8 Medium Sliced Tomatoes(I choose red ones)

400g Water/Vegetable broth (I used water)

2 Stalks of Cubed Celery

1 Medium Cubed Carrot

1 1/2 Cups of Shredded Cabbage

1/4 Cup of Pasta (I used Alphabet Pasta)

7 Colours Beans ( You can use any beans)

2 Tbsp Dried Basil

1tsp Soy Sauce/Salt

1. Soak beans in water for 4 hours or overnight.

2. Cook the beans and put in thermal cooker for 2 hours.

(Or you can simmer it on low heat)

3. Cook water, tomatoes and dried basil until tomatoes are soft, let it cool down then blend.

4. After blending, bring it back to heat and add in all other ingredients.

Simmer it on low heat or put in the thermal cooker for another 2 hours.

5. When vegetables are soft, season and serve.

Broccoli + Potato Soup

This is my first time trying to cook this broccoli and potato soup.

Basically, ingredients used are healthy.

• Garlic
• Onion
• Broccoli
• Potato

The only doubt that I have is, will the nutrients be all gone during the long heating process? 

Especially the broccoli..! 

So I hope that cooking time can be reduced by steaming the broccoli and potatoes before boiling.

So I cut the broccoli and potatoes into smaller pieces then sent them into the steaming wok. 

And next step is to sauteed the garlic + onion in just a bit of oil. 

Add in the steamed broccoli and potato, pour some water in to fill up to 

1/2 of the height of the steamed ingredients, or u can use chicken stock, tastier!

Let it cool for awhile.

And puree it.

Bring it back to boil and mix some milk in. 

I didn't use any measuring cup, so all measurements are done with my gut feel.

I will just take note not to add so much water/milk @ one go, as the soup will become runny.

Lastly, sprinkle some salt and black pepper, 

& serve...

This is my end product.

Frankly speaking, I'm not really used to the taste. Still prefer mushroom soup!

I did not even finish my bowl of soup, got to dump it.

Pretty wasted huh?