Filipinos are good in making healthy soups, and what is good its always taste good.  You may ask what are their secrets, but it is no secret at all.  If you live in the Philippine especially in the provinces you will experience to taste their tasty soups, and what is great it is very easy to make. 

Filipinos like to have their meals with soup, and likes their breakfast and dinner with soups.  It make them satisfied their meals once they have it, aside from its ingredients is full of nutrients.  Here are some of the wonderful healthy soups that you could try to cook on! 

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Cabbage Soup

Ingredients:

1 fair-sized cabbage a large Spanish onion 1-1/2 oz. of butter pepper and salt to taste ½ saltspoonful of nutmeg 1-1/2 pints of milk 2 tablespoonfuls of fine wheatmeal.

How to cook Cabbage Soup

• After preparing and washing the cabbage, shred up very fine, chop up the onion, set these two in a saucepan over the fire with 1 quart of water, the butter and seasoning, and let all cook gently for 1 hour, or longer it the vegetables are not quite tender.

• Add the milk and thickening when the vegetables are thoroughly tender, and let all simmer gently for 10 minutes; serve with little squares of toasted or fried bread, or plain rusks.

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Malunggay Soup

1 cup malunggay leaves, rinsed

1 cup shredded white corn, yung lagkitan (pwede ding i blender for finer texture)

1 cup chicken breast, dice

1 pc garlic, minced

1 pc onion, minced

1 pc ginger, minced

1 tsp oil salt and pepper saute garlic, onion and ginger in oil,

add the chicken breast till half cook. Add the shredder corn then pour water then let it boil till the corn is cooked, the texture will be a bit thick then season it with salt and pepper. add the malunggay leaves simmer for 5 minutes then turn off. if using canned corn the soup will be on the sweet side.

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Chicken/Malunggay with green papaya soup

1 kilo chicken, washed, cut to bite sized pieces

1 pc green papaya, peeled, cored, cubed

5 slices fresh ginger

4 T minced garlic

1 bunch moringa or malunggay leaves

salt and pepper to taste 4 C water

1. Saute the ginger in some oil until fragrant. Add the ginger and saute until fragrant. Add in the chicken pieces. Stir fry for a while until it changes color.

2. Add in water and papaya. Boil and simmer until chicken is thoroughly cooked, around 15 to 20 minutes. Add in the malunggay leaves just before turning off the heat. Add salt and pepper to taste. Serve hot.

Tomato and Okra Soup

Ingredients:

2 tablespoons dry rice

2 tablespoons onion, minced

2-1/2 cups water

1 cup tomatoes, stewed

1 tablespoon margarine

1/2 teaspoon salt

1/2 cup celery, chopped

1 cup okra, thinly sliced

1 tablespoon green pepper, chopped

3 tablespoons parsley, chopped

How to cook Tomato and Okra Soup

• Brown rice in oven until golden brown.

• Add water and cook for about 15 minutes.

• Sauté celery, pepper and onion in margarine and add to rice.

• Add tomato and salt; add okra for the last 6 minutes before rice is done.

• Simmer together and serve with chopped parsley.

• Yield: 4 servings.

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Squash Soup

Ingredients:

2 cups cream (e.g. alaska créma)

3 cups sliced tomatoes

1 kilo squash, cubed

1 cup sliced red and green bell pepper

1/2 cup olive oil

1/2 tsp. thyme

4 cups chicken broth

1/4 cup chopped garlic salt and pepper to taste

How to cook Squash Soup

• Sauté garlic, onion, tomatoes, squash, red and green peppers.

• Cook until tender. Place in blender and process until smooth.

• Return to pot. Add water and thyme. Let boil 10-15 minutes.

• Stir in cream and season with salt and pepper to taste.

• Simmer a few minutes and serve.