Physiques By Vinay

1. Carrot & Beetroot Soup

Ingredients

• Medium Beets, peeled and diced
• tbsp olive oil
• cup onion,
• Chopped 1 pound carrots, Diced
• tbsp fresh Ginger, minced
• garlic clove, Minced
• cups vegetable stock

Instructions

• Heat oil in a large saucepan over medium heat. Sauté onion until golden brown. Add ginger and garlic and cook for 2 minutes, stirring frequently.
• Add beets, carrots, and stock. Reduce heat to low and simmer covered until beets and carrots are tender, about 25 minutes.
• In a food processor, purée soup in batches. Taste
• Soup and adjust seasonings.
• Serve hot or cold, garnished with cilantro leaves. And nuts of choice

2. Spinach Soup

Ingredients

• 2 cups Spinach (Palak) packed
• ½ cup Red onion chopped
• ½ cup Tomato chopped
• 1 small green chili
• 4 inch Ginger
• 1 clove Garlic
• 1 ½ cups Water
• 2 cups Spinach (Palak) packed
• 1 teaspoon Ghee (Clarified butter)
• 1 teaspoon Garlic paste or freshly grated
• Salt to taste
• ¼ teaspoon Black pepper powder
• ¼ cup Milk

Instructions

Cooking and making paste:

• Put onion, tomato, green chili, ginger, and garlic in a deep pan.
• Adjoin water, turn the stove on medium heat And let the water come to a boil
• Once it starts to boil, allow it to cook for 10-12 minutes or till the onions get soft.Adjoin-washed spinach leaves.
• Allow the spinach to get wilt for about 2-3 minutes.Switch off the stove and let the mixture cool
• Down for 5-10 minutes.

Making spinach soup recipe:

• Warm the ghee in a pan on moderate heat. Once hot, adjoin grated garlic and saute for a minute or till the raw smell of garlic goes away.
• Then add pureed mixture. Add water if needed As per your liking.
• Mix in salt and pepper. Let it simmer for 5 Minutes.
• Finally, pour in the milk. Boil it and then turn off the stove.
• Let it cool for a few minutes and serve.

3. Superfood Mushroom Soup

Ingredients

• 2 tbsp. extra-virgin olive oil
• 1/4 tsp salt
• Celery
• Spring onion
• 1/4 garlic
• Vegetable or chicken broth
• Broccoli
• Spinach & Kale
• Mushrooms

Directions

• In a saucepot, heat olive oil on medium. Add salt, celery, spring onion, and garlic. Cook 8 minutes or until golden, stirring.
• Add broth and, spinach, kale and broccoli. Heat to simmering on high. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.
• Add mushrooms and simmer 8 to 10 minutes or until veggies are softened.
• Remove from heat and serve.