6 Tasty Soup Recipe

Soup is very healthy food. Everyone from children to the elderly can eat soup. What else do you need if you get a bowl of hot-washed soup in the winter afternoon? Fun soup can also entertain guests. Today I gave a few types of soup recipes. Now make a fun hot soup at home. The first thing you need to make soup is chicken stock and vegetable stock. Let’s first look at how to make these stocks.

How to make chicken stock:

  • The bones of a rooster should be boiled with more water.
  • Then the water has to be filtered. Became chicken stock.

How to stock vegetables:

One cup of carrots, half a cup of papaya, half a cup of sweet pumpkin, half a cup of cauliflower, boil vegetables with salt in boiling hot water.

Stock Saving Tips:

  • You can make more stock and store it in the fridge.
  • You can store it in the fridge for tow-three months.
  • However, if for some reason it is not stocked, then boil two pieces of chicken meat in 4 cups of water and blend it. Now you can use this water as stock.

1. Holland’s soup: –


  • Chicken stock – six cups,
  • Vegetable stock – 3 cups.
  • Tomato Sauce – 1 cup,
  • Cut into cubes of water – half a cup.
  • Pieces of bread -1 cup,
  • Butter-2 tbsp. Spoon,
  • Shrimp crumbs – half a cup,
  • Chicken crumbs – half a cup,
  • Oil – 1 tbsp. Spoon,
  • Salt – half a tea. Spoon,
  • The amount of salt,
  • Cornflower-3 t. Spoon,
  • 1 egg,
  • Soy sauce – 2 tbsp


  • Mix chicken stock and vegetable stock together and boil.
  • Heat the oil and lightly fry the shrimp and pieces of meat and mix with the stock.
  • Now add tomato sauce, salt and salt, sugar and black pepper to taste.
  • Heat the butter and fry the bread and cheese pieces on low heat.
  • Soy sauce and lemon juice should be taken down.
  • In hot soup, bread and cheese pieces should be served with toasts. (Fress Bazar)

2. Vegetable creamsup:


  • Vegetable stock – 6 cups,
  • Carrot Fine Crush – Quarry Cup,
  • Cauliflower crumbs – quarter cup,
  • The amount of salt,
  • Salt – half a tea. Spoon,
  • Sugar-1 tea. Spoon,
  • Soy sauce-2 t. Spoon.
  • Butter-1 tbsp. Spoon,
  • Chili-4/5,
  • White pepper powder -1 tea. Spoon,
  • Half a cup of cream (if you don’t have cream, mix half a cup of powdered milk),
  • Lemon juice 1 tbsp. Spoon,
  • Conflower 2 p.m. Spoon


  • Heat butter, add carrots and lightly fry in hot stock.
  • Now add salt, 1 tsp salt, soy sauce, black pepper powder to taste.
  • After 5-6 minutes add sugar, green chillies, remaining soy sauce and lemon juice.
  • Conflower should be confused.
  • Take cream out of oven.
  • Serve hot soup with vinegar, green chillies and tomato sauce.

3. Cheese with Tomato Soup: –


  • Chinken Stock-6 Cups,
  • Tomato Sauce – 2 cups,
  • Shrimp crumbs – half a cup,
  • Cheese crumbs – half a cup
  • Cheesecream – half a cup,
  • Salt – half a tea. Spoon,
  • The amount of salt,
  • Vinegar-2 t. Spoon,
  • White pepper powder -1 tea. Spoon,
  • Cornflower-2 t. Spoon,
  • Soy sauce-2 t. Spoon,
  • Butter-1 tbsp. Spoon,
  • Sugar-1 tbsp. Spoon or quantity.


  • Heat butter and fry prawns in hot stock.
  • Salt, salt to taste, sugar, vinegar, cheese, pepper should be given.
  • Cornflower should be confused.
  • Then you have to give soy sauce.
  • Remove from the oven and serve hot soup with cheese cream.

4. Corn and Thai Mixed Soup: –


  • 12 cups of water,
  • Shrimp crumbs quarter cup,
  • 3 chicken cubes,
  • 4 eggs,
  • Cornflower 5 tablespoons (mixed in 1 cup of water),
  • Maggi sauce 1 tbsp,
  • Soy sauce – 2 tablespoons,
  • Tomato chili sauce quarter cup,
  • 1 tablespoon of testing salt,
  • 1 teaspoon of sugar,
  • The amount of salt,
  • Ginger,
  • 1 teaspoon of garlic paste,
  • Whole dried chillies 5-6 hours,
  • 4 tablespoons of oil,
  • 3 tablespoons of lemon juice,
  • Vinegar-2 tablespoons,
  • Thai leaves 10-12 pieces,
  • Raw chilli whole 6-7 o’clock.


  • When the water boils, add chicken cubes.
  • In another bowl, shake a little with oil, ginger, garlic and whole dried chillies and leave the shrimp.
  • When the water is dry, the fish should be covered in stock.
  • Then give all kinds of sauce, sugar, salt, lemon juice, vinegar.
  • Then the eggs should be cracked and poured into the stock little by little through the sieve.
  • Then give cornflower mixed water.
  • Before unloading, cover with testing salt, Thai leaves, green chillies.

5. Khasir foot soup: –


  • About 4 kg of water,
  • Khasi legs – one and a half kg,
  • Ginger paste – 1 tablespoon,
  • Garlic paste – 1 tbsp,
  • Cumin, coriander, chilli – 1 teaspoon,
  • The amount of salt,
  • Oil or ghee-quarter cup,
  • Half a cup of chopped onion,
  • Coriander leaves – half a cup,
  • Lemon juice – 4 tablespoons,
  • Raw chilli – whole 10-12 o’clock.


  • Khasi legs should be washed in water.
  • Add ginger, garlic, coriander, cumin, dried chillies and salt and cook for 3-4 hours.
  • If necessary, water should be given when the water is dry. The soup will have water in it.
  • Now fry the onion with oil in a pan and cover it in the soup.
  • Then lower the coriander leaves with lemon juice and serve hot. (Fress Bazar)

6. Egg Spinach: –


  • Water – 16 cups,
  • Spinach – half a kg,
  • Eggs – 4 o’clock,
  • Cornflower – 2 tablespoons,
  • Testing salt – 1 tablespoon,
  • Salt-like,
  • Soy sauce – 2 tablespoons,
  • 1 teaspoon of sugar,
  • Chili powder – 1 tablespoon
  • 3 tablespoons of lemon juice.


  • You have to boil the vegetables well in water.
  • When the spinach is cooked, break the egg and add a little bit in the spinach.
  • Then give cornflower mixed water.
  • Finally, boil for 4-5 minutes with sugar, salt, soy sauce, black pepper, lemon juice, testing salt and eat immediately.

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