Some Immunity boosting soup recipes
Cream of Onion Soup
Vegetable stock—1 litre
Salt and pepper powder—to taste
Fresh cream—2 tbsp
Parsley chopped—a little
Heat butter in a pressure cooker, fry the onions gently without losing its colour, until they start to soften. Add the vegetable stock, salt and pepper.
Make sure that the cooker is not more than half full. Close the cooker, bring to high pressure and cook for 5 minutes. Reduce the pressure quickly. Blend soup in a liquidiser or press through a sieve. Return the soup to the open cooker. Blend the flour with milk, add to the soup and bring to boil, stirring constantly. Stir in the cream just before serving and taste and adjust the seasoning accordingly. Garnish with parsley chopped.
Immunity-boosting Chicken Soup
Chicken stock—6 cup
Celery minced—2 stalks
Cabbage minced – Half cup
Ginger minced—1 tbsp
Garlic minced—1 tbsp
Cooked shredded chicken—1 cup
Pepper powder—Half tsp
In a big vessel, cook all the vegetables along with chicken stock for five minutes on low flame.
Add shredded chicken and pepper powder. Add corn flour mixed with water. Add salt and stir well. Serve piping hot.