Soups

 

Sweet Corn Veg Soup
Lentil Soup
Cauliflower and Spinach Soup
Mixed Vegetable Soup
Tomato soup
Hot & Sour Soup

French Onion Soup
Soya Sour and Pepper Soup
Carrot Soup
Cucumber Soup
Spinach soup

Chicken Soup with Mixed Vegetables
Chicken Soup
Mixed Vegetable Soup
Potao & Onion Soup
Sweet Corn Soup
Tomato soup

Tomato Soup

Ingredients:

  1. Tomatoes (medium size) 8
  2. Water 3-1/2 cups
  3. Butter 1/2 tbsp.
  4. Black pepper powder 1/4 tsp.
  5. Red chilli powder 1/4 tsp.
  6. Bay leaf and cumin powder 1/2 tsp.
  7. Ginger-garlic paste 1/4 tsp.
  8. Salt to taste
  9. 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 .
  5. 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.


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