Soup Recipes Formatted

7/30/2019 Soup Recipes Formatted

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Instant Sweet Corn Soup

Ingredients:Packet of sweet corn soup

Spring onion

CarrotCabbage

Butter

Method:

1. Use one packet of ready to make sweet corn soup.

2. Add enough water as directed on the instructions, dissolve and keep aside tillrequired.

3. Finely chop one sprig onion, with greens.

4. Add 1 finely chopped carrot, 1 tbsp. cabbage chopped.

5. Heat a nonstick pan. put a small blob of butter in pan. Add vegetables,6. Stir for a minute, add dissolved packet contents, stirring continuously till it starts

to boil.7. Simmer for 5-7 minutes.

8. Garnish with a few drops of soya sauce, chilli sauce, with each serving.

9. Serve piping hot.Makes 5 servings approx.

Savoury-Sweet Potato Soup

Ingredients:1 kg - sweet potato, peeled and cut into 3 cm pieces

5 cups - chicken stock

1 - onion finely chopped2 cloves - garlic, crushed

2 tbsp - grated ginger

2 tsp - garam masala

1 cup - buttermilkchilli oil to taste

olive oil to taste

Method:

1. Peel and boil the sweet potato.

2. Heat 1 tbsp of olive oil in a large saucepan.3. Add onion, garlic and ginger and cook over low heat until onion is soft.

4. Add boiled sweet potato and garam masala and cook afurther 2 mins.

5. Add some water or stock.

6. Bring to the boil and simmer for 5 mins.


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7. Process in a food processor until smooth, then return to the saucepan.

8. Stir in buttermilk and chilli oil and heat through.

9. Serve sprinkled with coriander leaves!

Curried Carrot Soup

Ingredients:2 med. carrots chopped

1 small onion chopped

1 small potato chopped

2 cups water1 clove garlic crushed

2 tbsp. orange juice

1/2 tsp. curry powder

1 tbsp. thick tomato puree1 cup skim milk

1 tbsp. spring onion greens finely chopped1/2 tsp. butter

salt to taste

Method:

1. Cook vegetables(onion,potato, carrots, garlic) in water. Simmer covered till

tender.

2. Add orange juice, curry powder, tomato puree and skim milk.3. Blend till smooth.

4. Heat butter and stirfry spring onions for two minutes.

5. Add blended soup, and heat without bringing to a boil.6. Serve hot with croutons or soup sticks.

Making time: 20 minutes Makes for: 4 Shelflife: Fresh, hot

Mixed Vegetable Soup

Ingredients:

potatoes - 2 medium size

carrots - 2 medium sizeonions - 2 medium size

beans - 10 nos

cabbage - 1 piece (100 gms approx.)shelled green peas - cup

celery - 3 stalks

vegetable/ chicken stock - 1 ltr

skimmed milk - 250 ml


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salt & pepper to taste

Method:1. Cut all the vegetables (except peas) into small cubes and mix with peas.

2. Add stock and pressure cook for 10 minutes.

3. Strain out 1 cup of cooked vegetables and blend in a mixer.4. Return it to the soup in the pressure cooker.

5. Add milk, salt and pepper. Serve hot

Broccoli Soup

Ingredients:

broccoli -1

garlic - 1 small flake

fresh cream - 1/4 cup or lesssalt to taste

freshly ground pepper

Method:

1. Rinse broccoli thoroughly in hot water and cook till becomes soft.2. Grind broccoli florets and garlic flake together

3. Cook the ground paste and fresh cream in low flame for about 10 to 15 minutes or

till you get the aroma

4. Garnish with ground pepper and basil leaves and serve hot.

Tomato, Basil and Spinach Soup

Ingredients:

1 cup - tomato puree

2 cups - fresh spinach, torn

2 tbsp - butter1 - large yellow onion, chopped

1 tsp - minced garlic

1 1/2 cups - milk1 tbsp - white sugar

1/4 cup - chopped fresh basil

1/4 tsp - freshly ground black pepper1 tbsp - grated Parmesan cheese

1/2 tsp - salt

Method:


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1. Melt butter in a large saucepan over medium heat.

2. Saute onion and garlic for 3 minutes.

3. Stir in milk and cook for 2 minutes, stirring occasionally.4. Stir in tomato puree and sugar.

5. Mix well, cover and bring to a boil over high heat.

6. Reduce heat to low and simmer, covered, for 5 minutes.7. Add spinach, basil, salt and pepper and simmer, uncovered, for 2 minutes, stirring

occasionally.

8. Sprinkle with parmesan cheese, if desired.

Mushroom Soup

Ingredients:

2 packets - fresh mushrooms

1 1/2 tsp - butter1 tsp - fresh garlic paste

3 cups - milk1 cup - water

pepper to taste

salt to taste

Method:

1. Wash the mushrooms well and chop them into small pieces.

2. Lightly heat butter in a non-stick vessel.3. Add garlic paste and saute for few seconds.

4. Add mushrooms.

5. Saute till done and the water from the mushrooms has dried.6. Remove from gas.

7. Keep aside half cup mushrooms for garnishing.

8. Add cup milk to the remaining mushrooms and grind them finely.9. Add the remaining milk and water to the ground mushrooms and keep to boil.

10. Boil on a medium flame stirring continuously for 10 minutes or till the soup

thickens a little.

11. Serve hot with salt and pepper.

Cream of Broccoli Soup

Ingredients:1 medium sized head broccoli

1 onion finely sliced

1 cup milk

2 cups water


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1 tsp. butter

1 cup white sauce (refer sauces)

1 tbsp. whipped cream1/2 tsp. green chilli sauce

1 tsp. cheese grated

Method:

1. Put plenty of water to boil.

2. Add broccoli broken into big florets.3. Simmer for 2 minutes, drain, run under tap water.

4. Drain, snip off endbuds of broccoli which resemble fresh grains.

5. Keep aside, grind remaining with milk to a fine paste.

6. Melt butter, add onion, stirfry till transparent.7. Add broccoli endbuds, stir again.

8. Pour broccoli milk, water, white sauce, stir continuously, till smooth.

9. Boil mixture, add salt, chilli sauce, bring back to boil.

10. Pour into serving dish, garnish with endbuds, cheese and whipped cream.11. Serve piping hot with sesame fingers.

Jatphat Tomato Soup

Ingredients:

1. 4 medium sized or 3 large Tomatoes

2. 1/4 tbsp Cinnamon powder3. 2 tbsp Sugar

4. Salt to taste

5. Red Chilli powder (optional)6. 2 tbsp Butter

7. 1/2 tbsp Cummin powder

8. 1/2 cup Water (optional)

Method:

1. Microwave the tomatoes for 5 mins.

2. Peel them off and along with all the ingredients except butter blend it till no morelumps of tomato remain in a food processor.

3. In a cooking pan take butter and add the blended mixture to it. Boil for a few

minutes(simmer).4. Add little water to get the desired consistency. (May be 1/2 cup)

5. Remove from the pan and filter it to get a smooth soup.

6. Serve it hot before the dinner / lunch. Enjoy!

Noodle Soup


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Ingredients:

6 cups chicken stock1/2 packet clear noodles

1 1/2 tsp freshly minced ginger

1/2 cup sliced mushrooms1 carrot, sliced diagonally

Pepper as per taste

Salt as per taste2 tbsp chopped spring onion

1 tbsp soy sauce

1 onion, chopped finely

1 cup snowpeas, diagonally cut into 2-3 pieces1 tsp sesame oil

1/4 tsp crushed dry red chillies

2 tbsp vegetable oil

Method:

1. Put crushed chilli and sesame oil2. Keep aside for atleast 1 hour to get the flavour of chilli in oil

3. Put noodles in boiling water, cover it

4. Let it stand for 5 minutes5. Drain and run it through cold water

6. Separate the noodles and let it cool

7. Heat vegetable oil in a wok

8. Add onion, saute for 2 minutes9. Add carrots and ginger and stir-fry for another 2-3 minutes

10. Add stock, soy sauce

11. Bring it to boil12. Add mushrooms, noodles and salt

13. Boil it for another 2 minutes

14. Add snowpeas, let it boil till snowpeas are tender (approx 3-4 mins)15. Add chilli flavoured sesame oil, pepper

16. Serve hot while garnishing with spring onion

Spring Vegetable Soup

Ingredients:

2 cups - chicken broth

250 g - egg noodles1/2 cup - chopped onion

1 - medium potato, peeled and chopped

1/2 cup - chopped broccoli

1/2 cup - frozen corn


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1/2 cup - torn spinach

1/2 cup - chopped fresh mushrooms

1/2 cup - chopped carrots1/4 cup - chopped cabbage

1 clove - garlic, minced

1 tbsp - vegetable oil1 cup - canned white beans

Method:1. Heat the oil in a large pot over medium heat, and cook the onion and garlic until

tender.

2. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage.

3. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes,until potato is tender.

4. Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or

until noodles are tender and beans are heated through.

Yellow Pumpkin Soup

Ingredients:Yellow Pumpkin - 200 gms piece

Red chilli powder - 1/2 tsp

Salt to taste

Butter (optional)

Method:

1. Deseed and clean the pumpkin.2. Sprinkle some water on the pumpkin piece, microwave on high for 7 minutes.

(Alternatively, you can also steam it in the pressure cooker for 1-2 whistles).

3. After it cooks, place it in cold water for 2 minutes4. Scoop out the pulp, carefully avoiding the skin.

5. Puree in a blender until smooth.

6. Add salt, red chilli powder, water and microwave in a deep bowl for 4 minutes.

7. Serve hot with a dollop of butter.This soup serves 2 persons.

Tomato - Mint Soup

Ingredients:

3 large boiled tomatoes

1 tbspn butter

a little chopped green chilly 1/4 spoon


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sugar-1&1/2 spoons

2 spoons very finely chopped spring onion and carrot

ginger paste - 1/4 spoonsalt as per taste

corn flour - 1 spoon

mint [pudina] leaves - 5-6 finely chopped

Method:

1. Peel off the skin of the tomatoes.2. In a mixie add tomatoes and chilly and make a fine paste.

3. In a kadai /pan add 1 tbspn. Butter.

4. To this add the tomato paste.

5. Boil till red color is obtained.6. Then add sugar, mint leaves, chopped spring onions, carrot and ginger paste.

7. Then add corn flour paste. Add salt. While serving garnish with a few chopped

Red Pumpkin Soup

Ingredients:

1/2 Kg Red Pumpkin

1 Small Potato1 Medium Onion

2 Flakes of Garlic

1Tbsp Butter

1 Cup Low-fat Milk,Ground nutmeg, a pinch,

Freshly ground Black Pepper

Salt to tasteChopped parsley for garnishing.

Method:1. Wash, remove the skin and the seeds from the Pumpkin, and cut into cubes.

2. Wash the potato and cook it separately with the pumpkin cubes in a pressure

cooker.

3. Remove the skin of the cooked potato and chop it into cubes.4. Chop the onion lengthwise. Chop the garlic finely.

5. Heat butter in a saucepan and add garlic, fry for a minute on a slow fire without

browning. Then add the chopped onion, fry till light brown.6. Next add the cooked pumpkin and potato cubes, fry for 2 minutes. Then grind the

pumpkin mixture into a fine paste.

7. Transfer the ground paste back to the saucepan, add some water, salt, pepper andnutmeg powder. (If you like it, you may add a little paprika for taste)

8. Boil for a minute, add cold milk and bring it to a boil.

9. Serve hot in a bowl garnished with butter & chopped parsley along with green

salad and bread.


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Hot Carrot Soup

Ingredients:

2 red carrots1 medium piece bottle gourd

1 small onion

1 small tomato1 small potato

1/2 tsp sugar

salt, pepper to taste

1-2 tbsp. whipped cream1 tsp chopped basil or coriander

Method:

1. Clean, peel and chop vegetables into large chunks.2. Pressure cook till soft.

3. Cool, blend in mixie and strain.

4. Add seasoning except chopped coriander and cream.5. If desired, serve chilled with soup sticks.

6. Or Serve piping hot with hot garlic rolls.

7. In either case add a swirl of cream and some chopped coriander on top in each

bowl.

Mixed Bean Soup

Ingredients:Black beans 1/2 cup

Kidney beans 1/4 cup

Green Lentils 1/2 cup

Spring onions chopped 1/2 cupLemon juice 2 teaspoon

Roma tomatoes chopped 1/2 cup

Yellow Capsicum chopped 1/2 cupGarlic chopped 2 teaspoon

Oil 1/2 teaspoon

Turmeric powder 1/4 teaspoonWhole Cloves 2 nos

Powdered Oregano 1/2 teaspoon

A 2 inch stick cinnamon

salt and pepper as per taste


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coriander leaves and soup croutons for garnish

Method:1. Pressure cook the lentils and both the beans adding lots of water, turmeric powder

cloves and cinnamon stick.

2. In a frying pan, add the oil and saute the spring onions and garlic in medium tohigh heat.

3. When the spring onions start to brown, add capsicum and tomatoes and saute

well. Lower the heat and let the vegetables cook.4. Add the cooked bean mix.

5. Discard the cloves and cinnamon stick.

6. If the soup is too thick you can add more hot water to make it smooth.

7. Add salt, lemon juice, oregano and pepper.8. Check the seasoning.

9. Remove from heat and add coriander leaves and serve in bowls with toasted

croutons on top.

Spicy Bean Soup

Ingredients:1 cup tomato puree

1/2 cup baked beans (from can)

1 capsicum chopped

1 spring onion with greens chopped1 celery stick chopped

1 tomato chopped

1 slice bread toasted and broken to bits1 tbsp. tomato sauce

1 tsp. red chilli garlic sauce

1/2 cup boiled ricesalt to taste

pepper to taste

1 tsp. butter or oil

3 cups water or vegetable stock

Method:1. Heat butter, add capsicum, spring onion, celery, stir fry till tender.

2. Add beans, tomato, stir for a minute or two.

3. Add puree, stir for further 3-4 minutes. Add stock.4. Bring to a boil. Add rice. Simmer for 10-12 minutes.

5. Add bread pieces, sauces, salt and pepper.

6. Serve hot.


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Green Tofu Soup

Ingredients:

Kale or Spinach - 1 cupPinto Beans (soaked or canned) -- 1/2cup (if pinto beans is not available use rajma or

white channa)

Onion - 1 cup (cut into pieces)Tofu - 1 packet (extra firm)

Garlic - 1 clove

Ginger - 1 tsp.

Green Chilli or Jalepeno - 2Oil & Cumin seeds for seasoning.

Salt to taste

Method:1. Cut extra tofu into medium cubical piece.

2. Heat oil in a pan & season cumin seeds. Add onion, garlic & ginger & saute for awhile. When onion becomes transparent add kale, chilly & pinto beans to it & saute for a

while. Let it cool for a while.

3. Grind them till it becomes a semi smooth paste. Pour the paste into the pan & addwater to it.

4. Now add the tofu pieces & allows it to boil. Removes it from the heat when the

soup starts to thicken.

5. Serve hot.Hope you will enjoy it!

Fresh Ginger Soup

Ingredients:

1 1/4 litre vegetable stock or water

1/2 cup cabbage very finely chopped1/2 cup carrot very finely chopped

1 spring onion with greens, very finely chopped

1 tbsp. fresh ginger very finely chopped1 clove garlic very finely chopped

1 tbsp. fresh lemongrass shoots very finely chopped

1 green chilli very finely chopped1 tsp. soya sauce

1 tsp. brown vinegar

1 tbsp. cornflour

salt and pepper to taste


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1 tbsp. oil

Method:1. Dissolve cornflour in 1 cup cooled stock, keep aside.

2. Heat oil in a saucepan, add ginger, chilli, garlic, lemongrass.

3. Add all chopped veggies, stir fry for 2 minutes on high flame.4. Add hot stock or water, bring back to a boil.

5. Add dissolved cornflour, sauce, vinegar, salt and pepper to taste.

6. Serve hot and fresh with light garlic buttered rolls or breads.

Red Lentil Soup

Ingredients:

1 cup split red lentils, skinned (masoor dal)

1 onion sliced thinly1 small potato, chopped

1 carrot chopped finely2 tbsp. cabbage chopped finely

1 sprig spring onion chopped finely

1 small green chilli chopped1 small flake garlic chopped

8-10 fresh mint leaves

3 cups hot water or vegetable stock

salt to tastepepper to taste

1 small blob butter

1 tbsp. olive oil

Method:

1. Heat butter in a pan, add sliced onions.2. Add potato, lentils, stir for a minute.

3. Transfer to a pressure cooker, add stock or water.

4. Heat for 4-5 whistles, allow steam to subside.

5. Cool, add chilli, garlic.6. Blend well in electric mixer, strain, keep aside.

7. Heat oil in a pan, carrot, stir.

8. Add cabbage, spring onion, stir fry for a few seconds.9. Add blended lentils, bring to a boil.

10. Add salt, pepper, mix well.

11. Pour in individual bowls, garnish with mint leaves.12. Serve piping hot.


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Tomato Pinch Soup

Ingredients:5 - medium sized tomato

50 gms - (aprox 5 leaves spinach (palak)

1 - medium onion1 tsp - butter

1/2 tsp - red pepper

1 pinch - (5-6 thin granules of heeng)1 - small blob butter

2 and 1/2 cup - water

salt to taste

pepper to tastewater

Method:

1. Wash Tomato, spinach, onion well.2. Put in a large vessel. Sprinkle 2-3 pinches salt.

3. Boil covered, on high, till soft. (3-4 minutes after boiling)4. Take of fire and put in colander. Pour cold water over it.

5. Blend in a mixie till smooth. Add water, mix and take in a deep pan.

6. Add all other ingredients, except butter.7. Now in another pan prepare butter to heat.

8. Add red pipper and heeng for tadaka, add tadaka in Soup.

9. Now filter and boil for 1 minute.

10. Serve with warm garlic rolls or soup sticks.

Baby Corn Soup

Ingredients:

Baby Corn - 5 slices / piecesMilk - 1 cup

Onion - 1 medium (chopped)

Garlic - 1-2 pods

Salt (as per taste)Pepper powder (as per taste)

Mixed vegetables (Beans, Carrots, Cabbage, Cauliflower)- 1 small cup

Butter

Method:

1. Heat butter and fry onions.2. Grate corn pieces in grater.

3. In pressure cooker/pressure pan place the grated corn (directly and not inside any

vessel). Add the fried onions, milk and little water. The corn should be immersed in the

milk-water mixture.


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4. Close lid and put on weight / nozzle. Allow to cook for 10-12 mins

5. Chop mixed veg finely (to very small pieces).

6. Heat butter and fry the veg in high flame till slightly crisp, and keep aside. Thisway the nutrients in the veg are retained.

7. When corn is cooked, remove lid, smash the corn well and after it has cooled

down, blend it well adding water in mixie.8. Place the corn mixture in gas in low flame. Add salt, pepper powder and heat till

everything blends well. REMEMBER NOT TO BOIL THE MIXTURE.

9. Add mixed veg and heat further till everything mixes well.10. Garnish with grated cheese and coriander leaves. Serve hot!!

Onion Potato Soup

Ingredients:

1 large onion1 small sprig spring onion

1 medium potato1/2 piece ginger

1 florette garlic

1 blob buttersalt and pepper to taste

1/2 tsp sugar

Method:1. the spring onion finely and keep aside.

2. h both garlic and ginger.

3. Chop the potato and onion into large chunks. Pressure cook till soft.4. Blend in a mixie till smooth. Sieve

5. In a pan heat the butter.

6. Add the ginger and garlic and fry till light brown.7. Add the chopped spring onion and stock (prepared above).

8. Add salt, pepper and chilli sauce as desired.

9. Serve steaming hot with soup sticks.

Minstrone Soup

Ingredients:

Pressure cook together:1 large tomato

1 2" piece white pumpkin

1 onion

1 carrot


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1 potato small

3 cups water

Chop in juliennes:1 carrot

1 capsicum

1 spring onion sprig2 cabbage leaves

Other ingredients:

1 tbsp. butter2 tbsp. boiled, drain pasta (macaroni, noodles, spaghetti, any)

1 tsp. red garlic sauce

1/2 tsp. ginger grated

1 tbsp. tomato ketchup1 tbsp. fresh beaten cream

1 tbsp. grated cheese

salt to taste

pepper to taste

Method:1. Blend pressure cooked veggies in mixie. Strain.

2. Heat butter in a heavy deep pan.

3. Add ginger, stir, add julienned veggies, stir fry for 2-3 minutes.4. Add pureed stock. Bring to a boil.

5. Add all other ingredients, except cream and cheese.

6. Stir and simmer for 2-3 minutes.

7. Serve hot in individual bowls.8. Sprinkle some cheese and a swirl of cream before serving.

Note: Juliennes are vegetables, etc. cut in thin strips of approx. 1 1/2" length. First chop

vegetable in thin slices, and chop slices into thin slivers.

Mulligatawny Soup

Ingredients:

1/4 cup yellow lentils (toor dal)

1 tbsp. cauliflower chopped1 small potato peeled chopped

1 small carrot coarsely grated

1 small onion finely chopped1" piece white radish coarsely grated

1 quarter green cooking apple chopped

1 tbsp. celery finely chopped1/2 tsp. curry powder

salt to taste

1 tsp. butter or oil

1/4 cup thick coconut milk (refer note)


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salt to taste

pepper to taste

Method:

1. Wash dal, add potato, cauliflower and 4 cups water.

2. Pressure cook till very soft. Blend in mixie.3. Heat butter in a heavy pan.

4. Add chopped veggies and apple, stir fry for 4-5 minutes.

5. Add blended stock. Stir and bring to boil.6. Simmer for 5-7 minutes.

7. Add curry powder, salt and pepper to taste.

8. Stir in coconut milk, serve in individual bowls.

Note:How to make coconut milk:

Soak 1 grated coconut in 2 1/2 cups water for 1 hour. Grind in a mixie using same water.

Strain to extract the milk. Repeat process with the residue twice. Press out till residue is

crumbly.Use milk as mentioned in recipes.

Makes 3 cups milk.For above recipe milk of 1 tbsp. grated coconut will suffice.

Making time: 30 minutes

Makes: 4-5 servingsShelflife: Best fresh

Hot and Sour Soup

Ingredients:

2 tbsp. cabbage finely shredded

2 tbsp. carrot finely julienned (slivers)1 tbsp. cauliflower finely chopped

1 small stalk celery, finely chopped

1 tbsp. spring onion greens finely chopped1/4 tsp. ginger grated

1/2 tsp. red chilli sauce

1 tsp. soya sauce

1 tsp. brown vinegar1/4 tsp. pepper powder

salt to taste

2 tsp. cornflour1 tsp butter or oil

4 cups water or vegetable stock

Method:

1. Heat fat, add vegetables, ginger, except spring onions.


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2. Stirfry till cooked, add spring onions, stir.

3. Add stock, chilli sauce, soya sauce, vinegar and stir.

4. Bring to a boil, simmer for 7-8 minutes.5. Add salt and pepper.

6. Mix cornflour in 1/2 cup water, and pour into soup, stirring continuously.

7. Cook for 2 minutes.8. Serve hot.

Gazpacho

Ingredients:4 tomatoes ripe and juicy

1 capsicum finely chopped

1 onion finely chopped

1 cucumber finely chopped1 tomato finely chopped

1 tbsp. tomato sauce1/2 tsp. red chilli garlic sauce

1/4 tsp. worcestershire sauce

1 tsp. sugarsalt to taste

Method:

1. Dip tomatoes in boiling hot water, cover and keep for 10 minutes.

2. Drain tomatoes, peel carefully and chop coarsely.3. Add sauces, sugar, salt, 3 cups water and blend till smooth.

4. Add all chopped veggies, chill for an hour before serving.

5. Serve chilled with warm garlic rolls or croutons.

Browned Onion Soup

Ingredients:

2 onions chopped in thin slices1 small capsicum finely chopped

1 tsp. spring onion green finely chopped

1/4 tsp. ginger grated1/4 tsp. garlic grated

1/4 tsp. green chilli sauce

1 tsp. cornflour

2 medium slices plain bread


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4 cups water

1 tsp. oil

1/2 tsp. buttersalt to taste

pepper to taste

Method:

1. Heat oil in a large deep pan. Add ginger garlic and fry for 1 minute.

2. Add onions, stirfry till dark brown.3. Add water, bring to a boil, turn to simmer.

4. Make toasts of bread, apply butter.

5. Add sauce, salt, pepper, to soup.

6. Break toasts in quarters, add to soup. Boil till bread softens.7. Mash bread lightly with back of spoon.

8. Mix cornflour in 1/2 cup water, add to soup.

9. Boil for one minute. Serve hot.

Spinach Soup

Ingredients:

2 cups shredded spinach (1 bunch)2 tbsp. grated bottle gourd or white pumpkin

1 tsp. fresh cream (optional)

salt to taste

pepper to taste1 small blob butter

2 cup water

Method:1. Wash spinach well. Put in a large vessel.

2. Sprinkle 2-3 pinches salt and add gourd.

3. Boil covered, on high, till soft. (3-4 minutes after boiling)

4. Take of fire and put in colander.5. Pour cold water over it.

6. Blend in a mixie till smooth.

7. Add water, mix and take in a deep pan.8. Add all other ingredients, except cream.

9. Bring to a boil. Serve piping hot.

10. Beat cream and pour a swirl of it over individual bowls.11. Serve with warm garlic rolls or soup sticks.

Sweet Corn Veg Soup


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Ingredients:

1 cup tender corn kernels or1 cup sweet corn cream style canned

1 carrot finely chopped

1 tbsp. cabbage chopped1 spring onion finely chopped

1/2 tsp. sugar

1/2 tsp. green chilli sauce1/2 tsp. soya sauce

1 tbsp. corn flour

4 cups water

Method:

1. If you are using fresh corn, then pressure cook till tender.

2. Take the corn in a deep pan. Mix the corn flour in 1/2 cup water.

3. Add water, salt, sugar, vegetables and chilli sauce.4. Mix well and put to boil. Once boiling, add corn flour paste and stir continuously.

5. Keep stirring till the soup is thick and clear.6. Stir in the soya sauce and take off fire.

7. Serve steaming hot with garlic rolls and more chilli sauce or chillies in vinegar.

Creamy Celery Soup

Ingredients:8 small celery sticks thinly sliced

1 onion finely chopped

3 cups water1 tbsp. plain flour

2 tbsp. light sour cream

2 tbsp. grated cheese1 tbsp. chopped fresh coriander

1 tsp. lemon juice

Method:

1. Boil the celery and onion in 1/2 cup water in a large saucepan till the onion is soft.2. Blend flour in 1/4 cup water till smooth.

3. Stir gradually into the onion mixture.

4. When smooth stir in remaining water.5. Stir constantly till the mixture boils and thickens.

6. Reduce heat. Simmer covered for 5 minutes.

7. Stir in sour cream, cheese, parsley and lemon juice.

8. Serve hot with garlic rolls or croutons or just plain toasts.


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Carrot Soup

Ingredients:

4 oz - sliced fresh carrots

tbsp - butter2 tbs - chopped fresh or frozen onion

1 cup - chicken stock (see recipe)

or 1 cup water with 1 chicken bouillon cube tsp - sugar

1 pinch - cinnamon

1 pinch - nutmeg

1/16 tsp - salt

Method:

1. Put butter and onion into a Microwave casserole. Cook 1 minute at 100% power.

2. Add stock, sugar and carrots. Cover casserole with lid.3. Cook 2 minutes at 100% power. Stir.

4. Cook 8 minutes at 100% power.5. Pour the contents of pot into blender.

6. Add salt, cinnamon, and nutmeg to blender and liquify.

7. Pour into soup bowl and serve.

Carrot and Green Peas Soup

Ingredients:carrot - 250 gm

green peas, shelled - cup

onion, chopped - cupginger, thin slices - 2

mint - 8 to 10 sprigs

milk - 1 cup

fresh cream to garnish, optionalpepper to taste

salt to taste

Method:

1. Wash the carrot well. (Do not peel.)

2. Chop into 2 cm cubes.3. Add green peas, onion and ginger slices.

4. Wash the mint sprigs.

5. Separate the leaves from stems.

6. Tie the stems in a bunch with a thread (reserve the leaves).


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7. Place carrot and peas mixture in a pressure cooker.

8. Add the mint stems.

9. Add 2 cups of water and pressure cook for 10 minutes.10. Cool till it is just warm.

11. Discard the mint stems and blend the vegetable mixture.

12. Add milk, salt and pepper.13. If the soup is too thick, add some more milk or water.

14. Heat thoroughly and serve garnished with chopped mint leaves.

Peas and Snowpea Soup

Ingredients:

1 cup peas boiled

1/2 cup snow peas cleaned and whole

1 small onion grated1 clovette garlic

1 bayleaf3-4 pepper corns

2 cloves

1 tsp. buttergreen chilli sauce to taste

1/2 tsp. plain flour

salt to taste

2 cups water

Method:

1. the shelled, boiled, peas, flour, water in a blender. Blend till smooth.2. Heat butter in a saucepan, add onion and snowpeas. Stirfry till tender.

3. Add blended peas, salt and allow to boil, stirring continuously.

4. Tie the garlic, bayleaf, clove, pepercorns, in a tiny pouch of a piece of muslin.5. Add to the soup and boil for 15 minutes, adding more water if required.

6. Add chillisauce as per taste.

7. Serve piping hot with warm buns and butter.

Making time: 30 minutes Makes for: 3 Shelflife: Best piping hot

Vegetable Stems Soup

Ingredients:

8-10 stems of spinach leaves4-5 tender stalks of the leaves just below cauliflower

2-3 stems of coriander leaves

1 small sprig spring onion

1 stalk of celery


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1/2" ginger peeled and crushed

1 clovette garlic crushed

1 tbsp. cornflour1/4 dried red chilli crushed

1/2 tsp. sugar

salt to taste1/2 tsp. soya sauce

1/2 tsp. oil or butter

2 1/2 cups water.

Method:

1. Clean any fibrous threads from the stems.

2. Chop the vegetables into thin slanted slivers.3. Heat oil in a pan. Add ginger garlic.

4. Saute for a minute. Add vegetables.

5. Stir fry till tender. Add water and bring to a boil.

6. Mix cornflour in 1/2 cup cold water.7. Add to soup, stirring continuously till it comes back to a boil.

8. Add the chilli, sugar, salt, soya sauce and boil till thickened like cornsoup9. Serve fresh and piping hot.

Moong Soup

Ingredients:

1/4 cup Moong (green gram , whole)salt, pepper to taste

lime juice to taste

1/4 tsp cummin seeds 1 blob butter or ghee2 cups water

Pinch asafoetida

Big pinch tummeric

Method:1. Pressure cook washed gram till very soft.

2. Keep aside 1 tbsp. boil gram whole

3. Blend the rest, after cooling4. In a pan, heat butter

5. Add cummin seeds. When they splutter add the asafoetida and moong soup.

6. Add salt, tummeric, lime and pepper.7. Boil 5-7 minutes. Add whole moong kept aside.

8. Boil till thick enough for soup. Serve hot.


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SKIN GLOW SOUP

A delicious soup rich in calcium and vitamin A to treat your skin with an extra glow.

Serves 4.

Ingredients

2 cups roughly chopped cucumber

3 to 4 tablespoons mint leaves

2 cups thick fresh curds (dahi)salt to taste

Method

1. Blend all the ingredients in a blender. Add a little cold water if the mixture is too thick.Refrigerate and serve chilled.

Ingredients

1 cup potato, peeled and finely chopped1/2 cup carrots, peeled and finely chopped

1 cup onions, finely chopped

2 cups milk2 tablespoons macaroni or shell pasta

1 tablespoon parsley, finely chopped

2 tablespoons butter or olive oilsalt and pepper to taste

To be ground into a pesto

12 to 14 basil leaves

2 or 3 walnuts, halved

1 large clove garlic1 tablespoon olive oil or oil

For the garnish

4 tablespoons grated cheese

Method


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1. Heat the butter in a pan, add the potato, carrots and onions and saut for about 3 to 4minutes.

2. Add the milk, macaroni, 2 cups of hot water, salt and pepper and simmer for about 10

to 12 minutes until the pasta is cooked.

3. Just before serving, reheat the soup, add the parsley, prepared pesto and mix well.

4. Serve hot, topped with the cheese.

Tips

You can add 2 teaspoons of ready pesto instead of the paste mentioned above. Add thepesto just before you serve the soup as it will retain its colour

Suggested Accompaniments

Steamed Chinese Bread

Steamed WontonsSpring Rolls

LEMON CORIANDER SOUP

A fragrant and healthy soup. Fragrant lemon grass and piquant chillies make this clear

soup very appetising. Coriander lends its own distinctive flavour and freshness to makethis one of my favourite soups.

Preparation Time : 10 mins.Cooking Time : 15 mins.

Serves 4.

For the stock

2 to 3 whole lemon grass stalks, washed


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1 to 2 chillies, slit

Other ingredients

cup carrots, sliced

cup mushrooms, sliced cup cabbage, diced

cup red cabbage, diced

cup spring onion whites, sliced2 tablespoons spring onion greens, chopped

1 teaspoon oil

salt and pepper to taste

For the garnish

1 tablespoon chopped coriander

1 teaspoon lemon juice

For the stock

1. Combine the lemon grass and chilles in a pan with 6 cups of water and bring to a boil.

2. Simmer till the water reduces to approximately 4 cups. Strain and keep the stock aside,

discarding the lemon grass and chillies.

How to proceed

1. Heat the oil in a pan and add the carrots, mushrooms, cabbage, red cabbage and springonion whites and saut for 1 to 2 minutes.

2. Add the stock, salt and pepper and bring to a boil

3. Simmer till the vegetables are tender.

4. Add the spring onion greens and serve hot garnished with coriander and lemon juice.


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CREAMY VEGETABLE SOUP

A colourful soup.

Cooking Time : 15 min.

Preparation Time : 10 min.

Serves 6.

Ingredients

2 teacups mixed vegetables (french beans, carrots, green peas)

1 onion, chopped

1 1/2 tablespoons plain flour (maida) or cornflour

3 teacups milk2 tablespoons butter

To serve

Grated cheese

Method

1. Heat the butter and fry the onion for 1 minute.

2. Add the vegetables and fry again for 2 to 3 minutes.3. Add 3 teacups of water and cook until the vegetables are soft.

4. Mix the flour and milk and add to the vegetables. Cook for at least 3 to 4 minutes.

5. Serve hot with grated cheese.

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