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 \u201canti-inflammatory soup\u201d.<\/p>\n\n\n\n
Ingredients<\/strong>:<\/p>\n\n\n\n
Fresh peas – 1 cup<\/li>
Carrots (chopped) \u2013 1 cup<\/li>
Potatoes (chopped) \u2013 \u00bd cup<\/li>
Small bay leaves \u2013 2<\/li>
Ginger (chopped) \u2013 \u00bd inch coin size<\/li>
Water – 3 cups<\/li>
Lemon juice \u2013 2 teaspoon<\/li>
Rock salt – 2 teaspoon<\/li><\/ul>\n\n\n\n
Fresh peas \u2013 \u00bd cup<\/li>
Carrot (chopped\/diced) \u2013 \u00bd cup<\/li>
Coriander (chopped) – 1\/4 cup<\/li>
Cheese (grated) – 1 slice\/paneer (grated) 1-2 small cubes<\/li><\/ul>\n\n\n\n
Method<\/strong>:<\/p>\n\n\n\n
Soup base<\/p>\n\n\n\n
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.<\/li>
Remove bay leaves from the pan.<\/li>
Using a hand blender, puree the vegetables till smooth. Strain the puree using a soup strainer and keep it aside.<\/li>
In a saucepan, add 1 teaspoon of ghee\/butter. Pour in the puree into the pan and allow it to cook for some time. <\/li>
Once the soup is ready, add lemon juice, freshly chopped coriander and salt from the top and serve hot.<\/li>
Garnish the soup with grated cheese\/paneer.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"