Manchow Soup is another popular soup recipe from Indian chinese cuisine. This hot and spicy veg soup is perfect to serve as an appetizer or with the main course like hakka noodles or fried rice during cold winter days.

an easy and tasty indo chinese recipe made with finely chopped vegetables and chinese sauces. it is perhaps one of the sought after appetizer recipe, which is typically served just before the meal but can be served as a light meal for lunch and dinner.

In the Indian Chinese restaurants, the manchow soup is served with fried noodles. just to give a restaurant like flavor, I also added fried noodles. I was making both the soup and veg chowmein together and hence kept some noodles for frying. You can completely skip the fried noodles part and serve the soup as it is.

In restaurants, what they serve is a thick soup, which we do not prefer. So I add less corn starch in the soup. Thickness can be easily adjusted by adding more or less of corn starch.



  • For fried noodles:
  • 4 cup water
  • 1 tsp salt
  • 1 tsp oil
  • 1 pack hakka noodles
  • 1 tsp cornflour
  • oil (for frying)
  • For soup:
  • 2 tbsp oil
  • 1 inch ginger (finely chopped)
  • 2 clove garlic (finely chopped)
  • 2 chilli (finely chopped)
  • ½ onion (finely chopped)
  • ½ carrot (finely chopped)
  • 3 tbsp cabbage (finely chopped)
  • ½ capsicum (finely chopped)
  • 5 beans (finely chopped)
  • 2 tbsp coriander stem (chopped)
  • 4 cup water
  • ¾ tsp salt
  • 2 tbsp soy sauce
  • 2 tbsp vinegar
  • ½ tsp pepper powder
  • 1 tsp chilli sauce
  • 1 tsp cornflour
  • ¼ cup water (for slurry)
  • 2 tbsp coriander (finely chopped


  1. Fried noodles preparation:
  2. firstly, in a large vessel take 4 cup water, 1 tsp salt and 1 tsp oil.
  3. once the water comes to a boil, break in 1 pack hakka noodles.
  4. boil for 5 minutes or refer package instructions to know the cooking time.
  5. cook until the noodles turn al dente without overcooking.
  6. drain off the noodles and rinse with cold water to stop the cooking process.
  7. now add 1 tsp cornflour and mix gently.
  8. deep fry in hot oil by spreading noodles uniformly.
  9. stir occasionally, keeping the flame on medium.
  10. flip over and fry both sides until the noodles turn crisp.
  11. finally, drain off the crispy noodles and keep aside.
  12. Manchow soup preparation:
  13. firstly, in a large kadai heat 2 tbsp oil, saute 1 inch ginger, 2 clove garlic and 2 chilli.
  14. also, saute ½ onion until it shrinks slightly.
  15. now add ½ carrot, 3 tbsp cabbage, ½ capsicum, 5 beans and 2 tbsp coriander stem.
  16. stir fry for a minute without overcooking them.
  17. now pour 4 cup water and add ¾ tsp salt. mix well.
  18. boil until all the flavours are well absorbed.
  19. now add 2 tbsp soy sauce, 2 tbsp vinegar, ½ tsp pepper powder and 1 tsp chilli sauce. mix well.
  20. in a small bowl take 1 tsp cornflour and mix with ¼ cup water.
  21. pour the cornflour slurry and stir well.
  22. stir and boil until the soup thickens slightly and turns glossy.
  23. now add 2 tbsp coriander and give a good mix.
  24. finally, enjoy veg manchow soup recipe topped with fried noodles.

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Light and easy Sweet Corn Soup – veggies like green peas, carrots make it more nutritious. It’s very lightly spiced and make a great soup for cold days.

Sweet corn and vegetable soup falls under the category of thick soup, as we have used corn-flour slurry to thicken the soup. The method of making this recipe is very easy, if you are looking for something to relish as a light meal or something light to consume as an evening snack this is the perfect recipe.

I usually make this for my kids for evening snack after they come back from school or classes and also when we prefer having a light meal for dinner.

I make my corn soup using sweet corn kernels. For the best flavors select fresh and ripe corn.


  • 1 cup sweet corn divided, I used canned sweet corn
  • 1/2 cup water
  • 2 teaspoons oil use oil of choice
  • 1/2 inch ginger finely chopped (6 grams)
  • 3-4 garlic cloves finely chopped (7 grams)
  • 1 green chili finely chopped
  • 1/3 cup finely chopped carrots
  • 1/4 cup green peas frozen, soaked in warm water for 10 minutes
  • 2 stalks green onions chopped, white & green parts separated
  • 3 cups water or vegetable broth
  • black pepper to taste
  • salt to taste, around 3/4 teaspoon
  • 1.5 teaspoon white vinegar
  • 1/2- 3/4 teaspoon soy sauce 
  • 1 teaspoon sugar or to taste
  • 4 teaspoons cornstarch mixed with 1/2 cup water


  1. To a blender add 1/2 cup sweet corn and 1/2 cup water. I have used canned sweet corn here. Blend to a smooth paste and set it aside.
  2. Heat a large pot on medium heat. Once its hot, add oil to it and then add the chopped ginger, garlic and green chili.
  3. Saute the garlic and ginger for 30 seconds and then add the carrots, green peas and green onion whites.
  4. Also add  the remaining 1/2 cup of sweet corn along with the sweet corn paste that we had prepared earlier.
  5. Cover the pot with a lid and let the veggies cook on medium heat for 5-6 minutes.
  6. Then stir in 3 cups of vegetable broth or water. Add black pepper and salt.
  7. Also add the white vinegar, soy sauce and sugar and mix to combine.
  8. Dissolve 4 teaspoons of cornstarch in 1/2 cup water. Stir well and then add to the pot.
  9. Stir and let the soup come to a boil. Lower the heat and let it simmer for 2-3 more minutes.
  10. Garnish the sweet corn soup with green onion greens and serve hot!

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Like carrots? You’re going to love this carrot soup recipe. It’s luxuriously creamy and full of incredible carrot flavor.

A healthy creamy soup recipe made with blended carrot mixture as its primary ingredient. You might be pleasantly surprised to learn that this creamy soup is actually made without cream. It’s a light and healthy soup.

This soup is low-calorie, high-flavor comfort food and favorite in my house on a chilly Winter evening.


  • 2 tbsp oil
  • 2 clove garlic
  • 1 inch ginger
  • ½ onion, sliced
  • 4 carrot, roughly chopped
  • ¼ potato / aloo, cubed
  • 1 tsp salt
  • 2 cup water
  • few mint / pudina
  • ½ tsp pepper, crushed


  1. firstly, in a pressure cooker heat 2 tbsp oil and saute in 2 clove garlic and 1 inch ginger.
    further saute ½ onion for a minute.
  2. also saute 4 carrot, ¼ potato and 1 tsp salt.
  3. now add 2 cup water and few mint leaves.
  4. cover and pressure cook for 4 whistles or till carrot gets cooked well completely.
  5. once the pressure relases, open the cooker lid and remove mint leaves.
  6. cool the mixture completely and transfer the cooked carrot to blender.
  7. blend to smooth paste without adding any extra water.
  8. transfer the prepared carrot paste into kadai along with leftover water from cooked carrot.
    mix well adjusting the consistency as required.
  9. boil for 2 minutes or till the soup thickens.
  10. further add ½ tsp crushed pepper or as required.
  11. finally, serve carrot soup recipe topped with fresh cream or pepper.wp-16097576707468501372574105736591.jpg


  • firstly, carrot can be cooked in open vessel, however it takes more time .
  • also adding potato is optional, but it helps to get creamy texture.
  • additionally, add cream just before serving for more rich flavour.
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Beetroot & Gajar Soup With Crisp Spinach And Toasted Sesame – Carrot soup served with a sprinkle of sesame seeds and crispy fried spinach.

Tried a new recipe today  Beetroot carrot & potato soup and kept it simple spiced with just ginger, garlic, black pepper cumin and topped with crisp spinach.
Serve your kids with this nutrient-rich soup in winters made up of beetroot, carrots  spinach, etc .
Beetroot boosts stamina, gives fibers, helps in detoxification. Carrot helps in improving vision. This is excellent source of nutrients for kids and adults. Make your self a bowl of soup and enjoy the weather.



Prep Time : 15-20 minutes Cook time: 25-30 minutes Serve :2


Carrots Chopped  3 medium
Beetroot Chopped 1 medium
Onion chopped 1 small
Fresh spinach leaves (palak) shredded 1 cups
Sesame seeds (til) toasted 4 teaspoons
Butter 1 tablespoon
Cumin seeds 1 teaspoon
Garlic chopped 4 cloves
Ginger chopped 1-inch piece
Vegetable stock 4 cups
Potato boiled and mashed 1
Black peppercorns crushed 2 teaspoons
Salt to taste
Oil to deep fry


  1. Heat the butter in a pan, add cumin seeds and when they begin to change colour add garlic, ginger, Onion carrots & Beetroot .
  2. Add one cup stock and cook till the carrots & beetroot are soft.
    Remove from heat, cool and puree.
  3. Pour the puree into a pan and add the mashed potato, remaining stock, crushed peppercorns and salt.picsart_11-15-097005128634998665794.jpg
  4. Cook, stirring continuously, till soup comes to a boil and is well blended. Pass the soup through a strainer.
  5. For crisp spinach, heat sufficient oil in a wok, add the spinach and deep fry till crisp. Drain on absorbent paper.
  6. Pour the soup into individual bowls, garnish with crisp spinach and sprinkle sesame seeds. Serve immediately.
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This combination of Palak and paneer will never fail us. Be it the usual subzi or soup, this combination is a favourite to many of us. So here is a bright green-hued soup, dotted with cottage cheese and mildly flavoured with black pepper. This is a very healthy soup and perfect for weight watchers too.

This spinach and paneer soup can be a quick, hot meal providing you with plenty of nutrients.
Spinach or palak is rich in fibre, folic acid and iron whereas paneer or cottage cheese can load you up with protein. Consuming spinach can also be one of the best ways to get a healthy range of antioxidants. The onion and black pepper add a wonderful, rich texture to this spinach-based soup making it very appealing to the palate.

1 cup paneer (cottage cheese), cut into a heart shape using a cookie cutter ❤
1 cup finely chopped spinach (palak)
2 tbsp yellow moong dal (split yellow gram)
1/2 cup roughly chopped onions
2 tsp butter
salt and freshly ground black peppercorns (kalimirch) to taste


  1. Pluck the leaves of the palak. Wash and keep aside.
  2. Slice the onions into thin strips.
  3. Heat the butter in a broad non-stick pan, add the paneer and gently sauté on a medium flame for 1 to 2 minutes or till the paneer is light brown in colour. Keep aside.
  4. Combine the moong dal, spinach, onions and 5 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes or till the dal is cooked.picsart_11-02-086990518836639280073.jpg
  5. Keep aside to cool completely.
  6. Once cooled, blend in a mixer to a smooth purée and strain it using a strainer.
  7. Transfer the purée to the same pan, add the salt, pepper and paneer pieces, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
    Serve hot.

    NOTES :

  8. You may add garlic too.
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