Tomato Soup
Ingredients:
- Tomatoes (medium size) 8
- Water 3-1/2 cups
- Butter 1/2 tbsp.
- Black pepper powder 1/4 tsp.
- Red chilli powder 1/4 tsp.
- Bay leaf and cumin powder 1/2 tsp.
- Ginger-garlic paste 1/4 tsp.
- Salt to taste
- Cream for garnishing 2 tbsp.
Method:
- Put the tomatoes in a saucepan with water. Bring to
a boil, reduce heat and cook until tomatoes become tender.
You can also pressure cook it (wait for 2 whistles and
then switch off the gas).
- Make tomato puree in an electric blender. Add water
and strain it to remove the seeds and tomato skin.
- Heat butter in a pan. Add black pepper powder, red
chilli powder, bay leaf and cumin powder, ginger-garlic
paste and salt.
- Add tomato puree, bring to boil and cook for 5 minutes
on medium heat .
- Serve hot. Garnish it with cream separately in each bowl.
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.
Lentil Soup
Ingredients
2 onions, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
6 cups water
1 cup red lentils
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannelloni beans
1 (14.5 ounce) can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
1 teaspoon dried mixture of cloves and cinnamon
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1 tablespoon olive oil
• In large pot saute,
the onions, garlic, and ginger in a little olive oil
for about 5 minutes.
• Add the water, lentils, chick peas, white kidney
beans, diced tomatoes, carrots, celery, clove, bits
of cinnamon, cardamom, cayenne pepper and cumin.
• Bring to a boil for a few minutes then simmer
for 1 to 1 1/2 hours or longer, until the lentils are
soft.
• Puree half the soup in a food processor or blender.
• Return the pureed soup to the pot, stir and
enjoy!
• This is a highly balanced food with protein,
minerals, and fiber.
Cauliflower and Spinach Soup
Ingredients
cauliflower florets - 2 cups
onions - ½ cup, chopped
spinach leaves - handful
skimmed milk - 2 cups
vegetable \ chicken stock - 1.5 ltrs
salt & pepper to taste
Method
1. Combine cauliflower, onion and spinach with
stock.
2. Simmer till the vegetables are soft. Cool and blend
in a mixer.
3. Add milk, salt and pepper. Heat and serve immediately.
Chicken Soup with Mixed Vegetables
Ingredients
Chicken breast cut into bite-size pieces - 1/2
Fresh potato cut into bite-size pieces - 1/2 cup
(soak in cold water add lemon juice and drain)
White onion cut into bite-size pieces - 1/2
Carrot cut into bite-size pieces - 1/3 cup
Cilantro leaves chopped - 3 tbsp
Spring onion chopped - 3 tbsp
Black pepper ground to taste Salt
to taste Sugar - 1/2 tsp
Deep fried dried garlic - 2 tsp
Chicken stock - 2 cups
Method
In a pot,boil chicken stock.
Add the white onion, carrot, potato and boil for 3 minutes.
Add the chicken and boil about 1-2 minute.
Now, add fish sauce or (salt to taste), sugar, pepper,
cilantro leaves and spring onion.
Add deep fried garlic boil briefly and serve hot.
Mixed Vegetable Soup
Ingredients
potatoes - 2 medium size
carrots - 2 medium size
onions - 2 medium size
beans - 10 nos
cabbage - 1 piece (100 gms approx.)
shelled green peas - ½ cup
celery - 3 stalks
vegetable/ chicken stock - 1 ½ ltr
skimmed milk - 250 ml
salt & pepper to taste
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
French Onion Soup
Ingredients
onion - 4
butter - 2 tspns
pepper - 1/2 tsp
grated cheese - 1 tbspn
bread - 4 pieces
chicken stock - 4 cups
1. Chop the onion.
2. Make the chicken stock out of 200 gms of chicken
bone.
3. Mix butter with the chopped onion and keep aside.
4. Spread the cheese on the bread and bake it in the
pre heated oven for 10-15 mins.
5. Cut into small pieces.
6. Now in a sauce pan, add the onion mixed with butter.
7. Pour 4 cups of stock and cook till the onion becomes
soft.
8. Put the salt and pepper in the soup add the fried
bread pieces before serving.
Soya Sour and Pepper Soup
Ingredients
4 tsp - soya granules
8 cups - clear vegetable stock
4 tsp - white oats
2 tsp - capsicum (sliced)
1 cup - cabbage
2 tsp - spring onion, sliced
½ tsp - chilli
paste
2 tsp - soya sauce
1 tsp - thai sweet chilli sauce (optional)
2 tsp - vinegar
½ tsp - pepper
salt to taste
1. Soak the soya flakes in water for
about 5-10 mins. Boil the stock.
2. Add white oats, cook for 5 mins, while boiling, remove
the starchy froth and clarify it.
3. Add soya flakes and other ingredients except the
vegetables. Bring to a boil.
4. Add the vegetables. Cook for a minute.
5. Season it with salt and a dash of pepper for extra
taste. Serve hot.
Carrot Soup
Ingredients
Carrots 3/4 kg
Tomatoes 1
Low fat milk 2 cups
Water 2 cups
Black pepper powder 1/2 tsp.
Sugar to taste
Salt to taste
Method
1. Cut carrots and tomatoes into small pieces.
2. Boil water in a pan. Lower the heat and add carrot
and tomato pieces.
Cook till tender (about 30 minutes). Add black pepper
powder.
3. Use the blender to mix well with low fat milk, salt
and sugar.
4. Strain and refrigerate until thoroughly chilled.
Chicken Soup
Ingredients
Chicken broth 5 cups
Shredded boneless chicken pieces 1 cup
Soya sauce 2 tbsp.
Vinegar 1 tbsp.
Green chilli sauce 1tbsp.
Cornflour 4 tbsp.
Black pepper powder 1/2 tsp
Chicken masala 1 tsp.
Salt to taste
Method
1. Put chicken broth and chicken pieces in a pressure
pan.
2. Bring it to boil. Reduce the heat and then let it cook
till the chicken pieces become tender (about 25 minutes)
3. Add soya sauce, vinegar, green chilli sauce, black
pepper powder, chicken masala and salt.
4. Mix cornflour in 1/4 cup water.
5. Slowly add this to the soup and stir continuously.
Cook until it becomes thick. Remove from heat
Serve hot. Garnish with finely chopped coriander leaves.
Cucumber Soup
Ingredients
Cucumber 2
Onions 1
Potato 1
Low fat milk 1 cup
Butter 1tbsp.
Black pepper powder 1 tsp.
Salt to taste
Sugar to taste
Finely chopped coriander leaves for decoration.
Method
1. Peel off onion, potato, cucumber and cut into small
pieces.
2. Heat butter in a pan. Add cucmber, onion, potato and
fry for 3-4 minutes. Add black pepper powder.
3. Add 3 cups water and bring it to boil. Reduce the heat
and cook till tender.Add sugar and salt.
4. On cooling, blend it in an electric blender with milk.
5. Pour soup in individual bowls garnished with coriander
leaves.
6. Serve hot or Keep it in freezer and serve chilled.
Both taste good.
Mixed Vegetable Soup
Ingredients
Butter 1 tbsp.
Potato 100 grams
Carrot 100 grams
Onion 100 grams
Tomato 100 grams
Green peas 100 grams
Turnip 100 grams
Bay leaves 2-3
Ginger-garlic paste 1 tsp.
Black pepper 5-6
Water 8 cups
Salt to taste
Method
1. Heat butter in a pan.
2. Fry bay leaves, ginger-garlic paste, black pepper,
salt for 1/2 minute.
3. Add all the vegetables (cut into small pieces) and
fry for 5 minutes.
4. Add water and pressure cook it on high. When the pressure
comes reduce the heat to medium and cook for 15 minutes
.
5. Sieve and serve hot.
Potao & Onion Soup
Ingredients
Potato (medium size) 3
Onion (medium size) 1
Butter 1 tbsp.
Tomato puree 1/4 cup
Lemon juice 2 tbsp.
Red chilli powder 1/2 tsp.
Black pepper powder 1/2 tsp.
Corn flour 1 tbsp.
Water 2 cups
Coriander leaves 1 tbsp
Salt to taste
Method
1. Peel off the potatoes and onion and cut it into big
pieces. Wash thoroughly .
2. Put them in a pan and cook on medium heat till tender(25
minutes).
You can also pressure cook it (2 whistles).
3. Puree the potato-onion mixture in an electric blender.Add
tomato puree and blend once.
4. Heat butter in a pan. Add red chilli powder, black
pepper powder, salt.
5. Add the puree and lemon juice and bring it to boil.Reduce
the heat.Slowly add cornflour
(dissolved in water) and continuously stir. When the soup
becomes thick switch off the gas.
Serve hot. Garnish it with finely chopped coriander.
Tomato soup
Ingredients
Tomatoes big 2
Onion big 1
Ginger 1 small piece
Salt as per taste
Pepper as per taste
Corriander leaves 5 strands
Water 4 cups
Method
1. First,boil water in a pan.
2. Add tomatoes by cutting it into halves, add big pieces
of onion to it. Add ginger piece and allow all three to
boil till the tomatoes are easy to peal. Then remove from
heat . Allow it to cool.
3. Remove the ginger piece and remove the outer skin of
the tomaotes.
4. Now grind the onion and tomaotes into a thick paste.You
may filter it if necessary.
5. Then to the same water used for boiling pour the juice
of the above and keep boiling till it thickens.
6. Add pepper ,salt and coriander leaves as per taste
and serve hot.
Bread sticks will be good with this.
Spinach soup
Ingredients
Spinach (chopped) 3 cups
Cucumber (chopped) 1 cup
Water 3-1/2 cups
Butter 1 tbsp.
Black pepper powder 1/2 tsp.
Cumin powder 1/2 tsp.
Ginger paste 1/2 tsp.
Lemon juice 2 tbsp.
Salt to taste
Method
1. Put spinach and cucumber in a saucepan along with water
and cook until tender on medium heat. Or pressure cook
it (one whistle).
2. On cooling, blend it in electric blender to make smoothy
paste.
3. Heat butter in a pan. Add black pepper powder, cumin
powder, ginger paste, salt.
4. Add blended spinach-cucumber and lemon juice.Cook on
medium heat for 5 minutes. Serve hot
Sweet Corn Soup
Ingredients
Large corn cobs 6
Water 6 cups
Cornflour 2 tbsp.
Sugar 1-1/2 tbsp.
Soya sauce 1 tsp.
Chilli sauce 1 tsp.
Vinegar 1 tsp.
Salt to taste
Method
1. Pressure cook the corn kernels till tender.
2. Keep about 1/4 cup cooked corn kernels aside for later
use.
3. Grind rest of the corn kernels and cook it in a pan
on medium heat.
4. Mix cornflour in 4 tbsp. water and add .
5. After adding cornflour bring the soup to boil and then
cook on low heat. Slowly the soup starts getting thick.
Continuously stir it so that it doesn't stick to the bottom
of the pan.
6. Add sugar, salt, soya sauce, chilli sauce, vinegar.
Serve hot with corn kernels (step 2) dipped in it.
Optional - If fresh corn is not available,you
can use canned sweet corn tin. But add 3 cups of water
instead of 6 cups.
Tomato soup
Ingredients
Tomatoes (medium size) 8
Water 3-1/2 cups
Butter 1/2 tbsp.
Black pepper powder 1/4 tsp.
Red chilli powder 1/4 tsp.
Bay leaf and cumin powder 1/2 tsp.
Ginger-garlic paste 1/4 tsp.
Salt to taste
Cream for garnishing 2 tbsp.
Method
1. Put the tomatoes in a saucepan with water. Bring to
a boil, reduce heat and cook until tomatoes become tender.
You can also pressure cook it (wait for 2 whistles and
then switch off the gas).
2. Make tomato puree in an electric blender. Add water
and strain it to remove the seeds and tomato skin.
3. Heat butter in a pan. Add black pepper powder, red
chilli powder, bay leaf and cumin powder, ginger-garlic
paste and salt.
4. Add tomato puree, bring to boil and cook for 5 minutes
on medium heat .
Serve hot. Garnish it with cream separately in each bowl.
Hot & Sour Soup
Ingredients
French beans - 1/2 cup (finely shredded)
Carrots - 1/2 cup (finely shredded)
Cabbage - 1/2 cup (finely shredded)
Coriander leaves - a few
Cornflour - 4 tsp
Vinegar - 2 tsp
Soya sauce - 2 tbsp
Pepper powder - 1-2 tsp
Green chillies - 2
Hot water - 6 cups
Salt - to taste
Oil - 2 tsp
1. Grind green chillies & coriander leaves to a
fine paste & saute in oil for 2 minutes.
2. Add the shredded vegetables, pepper powder 7 saute
for some more time.
3. Add 6 cups of hot water, soya sauce, salt & vinegar
& bring to a boil.
4. Mix cornflour in 1/2 cup of water & add it to
the soup.
5. Stir constantly for 5-10 minutes 7 serve hot.