This wholesome soup is loaded with a variety of vegetables, spices and herbs which your child needs post practice for recovery. This soup is also known as “anti-inflammatory soup”.

Ingredients:

  • Fresh peas – 1 cup
  • Carrots (chopped) – 1 cup
  • Potatoes (chopped) – ½ cup
  • Small bay leaves – 2
  • Ginger (chopped) – ½ inch coin size
  • Water – 3 cups
  • Lemon juice – 2 teaspoon
  • Rock salt – 2 teaspoon
  • Fresh peas – ½ cup
  • Carrot (chopped/diced) – ½ cup
  • Coriander (chopped) – 1/4 cup
  • Cheese (grated) – 1 slice/paneer (grated) 1-2 small cubes

Method:

Soup base

  1. Place the peas, carrots, potatoes, bay leaves, ginger and water into a pan, cover and cook on a low flame for about 15 minutes, until all vegetables are soft.
  2. Remove bay leaves from the pan.
  3. Using a hand blender, puree the vegetables till smooth. Strain the puree using a soup strainer and keep it aside.
  4. In a saucepan, add 1 teaspoon of ghee/butter. Pour in the puree into the pan and allow it to cook for some time. 
  5. Once the soup is ready, add lemon juice, freshly chopped coriander and salt from the top and serve hot.
  6. Garnish the soup with grated cheese/paneer.