5 Refreshing soup based soup

 

Here are 5 refreshing fruit-based soups – perfect for summer, detox days, or light meals. They're naturally sweet, hydrating, and full of nutrients:

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1. Chilled Watermelon Gazpacho

Ingredients:

• 3 cups watermelon (seedless, cubed)
• 1 small cucumber (peeled, diced)
• ½ red bell pepper
• 2 tbsp mint leaves
• Juice of ½ lime
• Salt & pepper to taste

Instructions:

1. Blend all ingredients until smooth.
2. Chill for 1 hour.
3. Garnish with mint and cucumber cubes.

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2. Mango Coconut Soup

Ingredients:

• 1 ripe mango (peeled, chopped)
• ½ cup coconut milk
• ¼ tsp grated ginger
• Pinch of salt
• Optional: chili flakes for a kick

Instructions:

1. Blend mango, coconut milk, ginger, and salt.
2. Chill and serve with a sprinkle of chili flakes or mint.

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3. Strawberry Basil Soup

Ingredients:

• 2 cups strawberries (hulled)
• 1 tbsp honey or maple syrup
• 5-6 fresh basil leaves
• 1 tsp lemon juice

Instructions:

1. Blend all ingredients until smooth.
2. Chill for 30–60 mins.
3. Serve with a swirl of yogurt or cream.

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4. Apple Cinnamon Soup (Warm)

Ingredients:

• 2 apples (peeled, chopped)
• 1 cup water or apple juice
• ½ tsp cinnamon
• 1 tsp honey (optional)

Instructions:

1. Boil apples with water and cinnamon until soft.
2. Blend and serve warm or chilled.
3. Garnish with a cinnamon stick or apple slice.

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5. Pineapple Mint Soup

Ingredients:

• 2 cups fresh pineapple (cubed)
• 1 tbsp fresh mint leaves
• Juice of 1 lemon
• Pinch of black salt or chaat masala (optional, for Indian twist)

Instructions:

1. Blend pineapple, mint, and lemon juice.
2. Strain if desired for a smoother texture.
3. Serve chilled with mint garnish.

Shorba for under 1year babies

 

Here's a simple, gentle Shorba (soup) recipe specially made for babies under 1 year old. It’s easy to digest, nourishing, and free from salt, sugar, and strong spices — as recommended for infants.

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🍼 Moong Dal Vegetable Shorba (for babies 8–12 months)

Ingredients:

• 1 tablespoon yellow moong dal (washed)
• 1 tablespoon finely chopped carrot
• 1 tablespoon finely chopped bottle gourd (lauki)
• A small piece of tomato (peeled & deseeded) – optional
• 1/4 teaspoon cumin seeds (jeera)
• A pinch of turmeric
• 1/2 teaspoon ghee (optional but healthy)
• 1.5 cups of water

Instructions:

1. In a small pressure cooker or pot, heat ghee. Add cumin seeds and let them splutter (optional).
2. Add moong dal, veggies, turmeric, and water.
3. Pressure cook for 3–4 whistles or boil until everything is very soft.
4. Once slightly cooled, mash well or blend to a smooth or semi-smooth consistency based on baby’s age.
5. Strain if needed for younger babies.
6. Serve lukewarm.

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✅ Tips:

• No salt, sugar, or chili — not suitable for babies under 1 year.
• Introduce each ingredient separately before combining (to rule out allergies).
• You can also add a small piece of garlic or ginger while boiling for a mild flavor (if already introduced).
• Always consult your pediatrician before introducing new foods.

Shoraba for kids

 

Here’s a kid-friendly version of Shorba — a mild, nutritious, and tasty soup perfect for children. It’s easy to digest and can be served with soft bread, roti, or rice.

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🥣 Chicken Shorba for Kids

Ingredients:

• Boneless chicken – 200 g (boiled & shredded)
• Onion – 1 small (finely chopped)
• Carrot – 1 small (grated or finely chopped)
• Tomato – 1 small (peeled & finely chopped or puréed)
• Garlic – 1 clove (crushed)
• Ginger – ½ inch piece (grated)
• Ghee or butter – 1 tsp
• Turmeric powder – ¼ tsp
• Salt – to taste (very little for toddlers)
• Black pepper – a pinch (optional)
• Water or chicken broth – 3 cups
• Fresh coriander – for garnish
• Lemon juice – a few drops (optional)

Instructions:

1. In a pan, heat ghee or butter. Add garlic, ginger, and chopped onion. Sauté until soft.
2. Add carrots and tomato. Cook until mushy.
3. Add turmeric and a little salt.
4. Pour in the chicken broth or water. Bring to a boil.
5. Add shredded chicken and simmer for 5–10 minutes.
6. Lightly mash the mixture if needed to make it smoother for kids.
7. Optionally, strain for toddlers or blend slightly for a creamy texture.
8. Garnish with coriander. Add a drop of lemon juice (for kids above 2 years).

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🍲 Vegetable Shorba for Kids (Vegetarian)

Ingredients:

• Carrot – 1 (chopped)
• Potato – 1 small (chopped)
• Tomato – 1 (peeled & chopped)
• Onion – ½ small (chopped)
• Garlic – 1 clove
• Ghee or butter – 1 tsp
• Salt – pinch
• Water – 3 cups
• Cumin powder – ¼ tsp (optional)
• Coriander leaves – to garnish

Instructions:

1. Heat ghee in a pan, sauté garlic and onion till soft.
2. Add other vegetables and cook for a few minutes.
3. Add salt and water. Simmer for 15 minutes until veggies are soft.
4. Blend or mash the soup to a smooth consistency.
5. Strain for toddlers or serve as-is for older kids.
6. Garnish with coriander leaves.

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Tips:

• For toddlers, serve lukewarm and slightly mashed/strained.
• Avoid chili or strong spices.
• You can add a spoon of cooked dal or oats for added nutrition.
• Serve with soft bread or mashed rice for a filling meal.

Shoraba recepies

 

Here are 3 delicious Shorba (Shoraba) recipes — warm, flavorful soups popular in Indian, Middle Eastern, and Central Asian cuisines:

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1. Chicken Shorba (Indian Style)

Ingredients:

• 500 g chicken (with bone)
• 1 onion (sliced)
• 1 tomato (chopped)
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• 1 tbsp oil or ghee
• Fresh coriander leaves (for garnish)
• 4 cups water

Instructions:

1. Heat oil/ghee in a deep pot. Add onions and sauté till golden.
2. Add ginger-garlic paste and fry until raw smell disappears.
3. Add tomatoes and cook till soft.
4. Add chicken and cook for 5-6 mins.
5. Add spices: turmeric, cumin, coriander, chili powder, and salt.
6. Add 4 cups water and cook on medium heat for 30 minutes.
7. Remove bones (optional), add garam masala.
8. Simmer for 5 more minutes.
9. Garnish with coriander and serve hot with roti or naan.

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2. Mutton Yakhni Shorba (Kashmiri Style)

Ingredients:

• 500 g mutton (bone-in)
• 1 small onion (sliced)
• 1 tbsp ginger-garlic paste
• 1 tsp fennel seed powder
• 1 tsp dry ginger powder
• 1 tsp cumin seeds
• 2–3 cloves
• 2 green cardamoms
• 1 bay leaf
• 5 cups water
• ½ cup curd (whisked)
• Salt to taste
• Ghee for cooking

Instructions:

1. Heat ghee, add cumin, cloves, cardamoms, and bay leaf.
2. Add onion and sauté until soft.
3. Add ginger-garlic paste and cook.
4. Add mutton pieces and sauté till light brown.
5. Add dry ginger, fennel powder, and salt.
6. Add water and pressure cook for 5-6 whistles or until tender.
7. Add whisked curd slowly, stir continuously to prevent curdling.
8. Simmer for 5 minutes, garnish with coriander.
9. Serve hot with rice or roti.

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3. Tomato Shorba (Vegetarian)

Ingredients:

• 4 ripe tomatoes (chopped)
• 1 onion (chopped)
• 2 garlic cloves
• 1 small piece of ginger
• 1 tsp cumin seeds
• 1 tsp black pepper
• ½ tsp turmeric
• Salt to taste
• 1 tsp ghee or butter
• 3 cups water
• Fresh coriander (for garnish)

Instructions:

1. Heat ghee, add cumin seeds, ginger, and garlic.
2. Add onions and sauté till translucent.
3. Add chopped tomatoes, turmeric, salt, and pepper.
4. Cook until tomatoes are soft.
5. Add water, boil for 10-15 mins.
6. Blend the mixture and strain for a smooth texture.
7. Simmer again for 5 mins.
8. Garnish with coriander and serve hot.

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