There are many people who find it difficult to chew their food because of old age, jaw surgery, toothaches and many more reasons. They can try out soft recipes to enjoy a nutritious and balanced diet.
Carrot and ginger purred soup
If you are looking for a spicy, delicious and new soft recipe to suit your taste buds, then carrot and ginger pureed soup is an ideal option.
- 1 medium sized onion
- 2 to 3 garlic cloves
- ½ cup carrots
- 3 inch fresh ginger piece
- 1 ½ tsp butter
- 1 ½ tsp olive oil
- Vegetable or chicken stock to taste
- Freshly ground black pepper powder
- Salt to taste
Chop ginger, onion and garlic into fine pieces. Peel carrot and then dice it into small pieces. Heat a cooking vessel in moderate heat, add butter and then add olive oil. Add chopped garlic and cook for a minute. Now add onions and stir them till it becomes translucent. Now add chopped carrots. Mix together and cook for about 5 minutes. Add chopped ginger and mix for another 2 minutes. Pour the stock to cover the vegetables in the cooking pan. Add salt and pepper powder to season it and cook it on low heat for about 20 to 25 minutes. Once carrots become soft make use of a hand blender to puree the ingredients in the pot. Blend it till lit becomes a smooth puree and if needed you can add more stock. Simmer for a few more minutes and then transfer the soup to a soup bowl and serve hot.
Pureed chicken soup with eggs
If you are looking for Spaghetti and Pork Based Liquefied Food, then you can click on the link highlighted here. If you prefer chicken, then read on.
- 2 young chickens (with skin)
- 1 onion
- 2 carrots
- 2 ounces of softened butter
- 2 parsley roots
- 1 celery root
- 1 tablespoon lemon juice
- ¾ teaspoon black pepper (freshly ground)
- Salt to taste
Rinse the whole chicken and put it in a cooking pot. Add water in the pot so that the chicken is completely immersed in water. Cover with lid and heat the pot on low. Cut all the vegetables into small pieces and put all of them in the pot when the water starts to boil. Cover the lid and cook on simmer for about an hour. You should add salt after 10 minutes, stir well and then cover the lid. Once the chicken is completely cooked and is soft, remove the pot from the stove. Allow the chicken to cool and then discard its skin. Now, separate the meat from the bones and add the bones in the chicken broth and boil the pot once again.
Strain the broth alone into a bowl. Add butter in a pan and then add the flour to the hot pan. Once the butter and flour are mixed together, add the broth and stir it so that no lumps are formed. Strain the contents of this pot and add remaining broth to this new flour and butter mix. Add the shredded chicken pieces, black pepper powder and then use a meat mincer to blend the meat and make it homogenous. Heat this soup for about 5 to 7 minutes on low flame and then serve hot.