Soups

Soups(Appetizes Stomach)

Tomato Soup

Ingredients:

500 gms. tomatoes ripe
2 tbsp. sugar
2 1/2 cups water
1 bayleaf
1/4 tsp. cinnamon-clove powder
1/4 tsp. red chilli powder
1/4 tsp. cumin powder
1 tsp. butter
1/2 tbsp. plain flour
1 clove garlic

Method:

#Pressure cook the tomatoes (about 2 whistles suffice).
#Blend till smooth. Strain to remove seeds and peels.
#Heat butter in a pan, add the bayleaf, garlic (whole) and fry for a few seconds.
#Add tomato puree. Stir. Dissolve the flour in a little water till smooth.
#Add the flour paste, stirring continuously, bring to a boil.
#Add the seasoning, salt and sugar.
#Simmer for 5-7 minutes.
#Serve hot with bread croutons, a swirl of fresh cream, and pepper.

Making time: 15 minutes (excluding time for cooling cooker) Makes for : 4 Shelf life: Fresh piping hot

French Onion Soup


Ingredients:

2 onions thinly sliced into rings
4 slices wholwheat or herb bread
1 cup grated processed cheese
1 flake garlic
1 tbsp. butter
1 stalk spring onion greens finely chopped
4 cups vegetable stock or water
salt and pepper to taste

Method:
1.Butter bread slices lightly with half butter.
2.Dry them in warm oven for 5 minutes.
3.Heat remaining butter in large pan.
4.Add onions, stirfry till golden and transparent,but not browned.
5.Add crushed garlic flake, stock, and bring to a boil.
6.Simmer for 20 minutes, or till onions are very soft.
7.Add salt and pepper to taste.
8.10 minutes before serving:
9.Place 4 slices bread in 4 individual oven or microproof soup bowls.
10.Sprinkle half cheese over slices.
11.Place in hot oven for 3-4 minutes.
12.Pour boiled stock in all four bowls.
13.The slices will rise to the top.
14.Sprinkle remaining cheese, chopped spring onions.
15.Place under a hot grill in oven till cheese melts completely.
16.Serve hot, with garlic buns or soup sticks.

Making time: 30 minutes
Makes: 4 servings
Shelflife: Best fresh


Sweet Corn Veg Soup



Ingredients:

1 cup tender corn kernels or
1 cup sweet corn cream style canned
1 carrot finely chopped
1 tbsp. cabbage chopped
1 spring onion finely chopped
1/2 tsp. sugar
1/2 tsp. green chilli sauce
1/2 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.

Making time: 15 minutes (excluding pressure cooking time)
Makes: 4 bowls

Mixed vegetables Soup

Ingredients:

1 small carrot
1 florrette cauliflower
1/2 capsicum
2-3 french beans
1 onion
1 small piece cabbage
1/2 tsp soya sauce
1/2 tsp each grated ginger and garlic
1/4 tsp crushed red chilli
salt to taste
1/2 tsp sugar
2 tsp cornflour
1 blob butter
2 cups water

Method:

#Chop all the six vegetables either in a chopper or very fine by hand.
#Heat butter in a pan.
#Add ginger, garlic and vegetables.
#Stir fry the vegetables till they look bright and done.
#Add water and bring to boil
#Mix cornflour in 1/2 cup cold water and add to the soup, stirring simultaneously.
#Bring to boil again. Add chilli, sauce and sugar and boil till thick and transparent.
#Serve hot.

Hot carrot Soup

Ingredients:

2 red carrots
1 medium piece bottle gourd
1 small onion
1 small tomato
1 small potato
1/2 tsp sugar
salt, pepper to taste
1-2 tbsp. whipped cream
1 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.

Making time:20 minutes
Makes:4 servings
Shelflife: Best fresh


Carrot Soup

Ingredients:

2 med. carrots chopped
1 small onion chopped
1 small potato chopped
1 clove garlic crushed
2 tbsp. orange juice
1 tbsp. tomato puree
1 tbsp. fresh parsley chopped
1 cup skim milk
2 cups water
salt to taste
1 tsp. curry powder
1/2 tsp. butter

Method:
1.Cook vegetables in the water.
2.Simmer covered till tender.
3.Add orange juice, curry powder, tomato puree,skim milk and salt to taste.
4.Cool to room temperature. Blend till smooth.
5.Add parsley and heat without bringing to boil.

Making time: 20 minutes (excluding cooling time)
Makes for : 4
Shelf life: Fresh piping hot

Ginger Soup

Ingredients:

1 1/4 litre vegetable stock or water
1/2 cup cabbage very finely chopped
1/2 cup carrot very finely chopped
1 spring onion with greens, very finely chopped
1 tbsp. fresh ginger very finely chopped
1 clove garlic very finely chopped
1 tbsp. fresh lemongrass shoots very finely chopped
1 green chilli very finely chopped
1 tsp. soya sauce
1 tsp. brown vinegar
1 tbsp. cornflour
salt and pepper to taste
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.

Making time: 20 minutes
Makes: 5 servings
Shelflife: Best piping hot and fresh

Curried Carrot Soup


Ingredients:

2 med. carrots chopped
1 small onion chopped
1 small potato chopped
2 cups water
1 clove garlic crushed
2 tbsp. orange juice
1/2 tsp. curry powder
1 tbsp. thick tomato puree
1 cup skim milk
1 tbsp. spring onion greens finely chopped
1/2 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

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 taste
1 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.

Making time: 25 minutes
Makes: 2 servings
Shelflife: Best fresh
For freezing, freeze after blending, defrost as required and complete remaining procedure.

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 ghee
2 cups water
Pinch asafoetida
Big pinch tummeric

Method:

#Pressure cook washed gram till very soft.
#Keep aside 1 tbsp. boil gram whole
#Blend the rest, after cooling
#In a pan, heat butter
#Add cummin seeds. When they splutter add the asafoetida and moong soup.
#Add salt, tummeric, lime and pepper.
#Boil 5-7 minutes. Add whole moong kept aside.
#Boil till thick enough for soup. Serve hot.


Onion Potato Soup

Ingredients:

1 large onion
1 small sprig spring onion
1 medium potato
1/2 piece ginger
1 florette garlic
1 blob butter
salt and pepper to taste
1/2 tsp sugar

Method:

#the spring onion finely and keep aside.
#h both garlic and ginger.
#Chop the potato and onion into large chunks. Pressure cook till soft.
#Blend in a mixie till smooth. Sieve
#In a pan heat the butter.
#Add the ginger and garlic and fry till light brown.
#Add the chopped spring onion and stock (prepared above).
#Add salt, pepper and chilli sauce as desired.
#Serve steaming hot with soup sticks.