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Instant Sweet Corn Soup By Saroj Kering Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: Packet of sweet corn soup Spring onion Carrot Cabbage Butter Tips to Make Soup Packets tastier 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 till required. 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 By Jinamani Goswami Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: 1 kg - sweet potato, peeled and cut into 3 cm pieces 5 cups - chicken stock 1 - onion finely chopped 2 cloves - garlic, crushed 2 tbsp - grated ginger 2 tsp - garam masala 1 cup - buttermilk chilli 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. 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 By Saroj Kering Time: 15-30 mins |

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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

Introduction to Soups Mixed Vegetable Soup By Chandri Bhat Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites 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 - cup celery - 3 stalks vegetable/ chicken stock - 1 ltr skimmed milk - 250 ml 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.

salt & pepper to taste

5. Add milk, salt and pepper. Serve hot

Broccoli Soup By Shobana Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: broccoli -1 garlic - 1 small flake fresh cream - 1/4 cup or less salt 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. VIEW RECIPES

Tomato, Basil and Spinach Soup By Rehana Khambaty Time: 15-30 mins |

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Print Add to My favorites Ingredients: 1 cup - tomato puree 2 cups - fresh spinach, torn 2 tbsp - butter 1 - large yellow onion, chopped 1 tsp - minced garlic 1 1/2 cups - milk 1 tbsp - white sugar 1/4 cup - chopped fresh basil 1/4 tsp - freshly ground black pepper 1 tbsp - grated Parmesan cheese 1/2 tsp - salt Method: 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 By Anita Raheja - Heena Agarwal Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: 2 packets - fresh mushrooms 1 1/2 tsp - butter Method: 1. Wash the mushrooms well and chop them into small

1 tsp - fresh garlic paste 3 cups - milk 1 cup - water pepper to taste salt to taste

pieces. 2. Lightly heat butter in a nonstick 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 By Saroj Kering Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: 1 medium sized head broccoli 1 onion finely sliced 1 cup milk 2 cups water Method: 1. Put plenty of water to boil. 2. Add broccoli broken into big florets. 3. Simmer for 2 minutes, drain,

1 tsp. butter 1 cup white sauce (refer sauces) 1 tbsp. whipped cream 1/2 tsp. green chilli sauce 1 tsp. cheese grated

Introduction to Broccoli Dishes

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 By Prafullata Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: 1. 4 medium sized or 3 large Tomatoes 2. 1/4 tbsp Cinnamon powder 3. 2 tbsp Sugar 4. Salt to taste 5. Red Chilli powder (optional) 6. 2 tbsp Butter 7. 1/2 tbsp Cummin powder Method: 1. Microwave the tomatoes for 5 mins. 2. Peel them off and along with all the ingredients except butter blend it till no more lumps of tomato remain in a food processor. 3. In a cooking pan take butter

8. 1/2 cup Water (optional)

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 By Pammi Singh Time: 45-60 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: 6 cups chicken stock 1/2 packet clear noodles 1 1/2 tsp freshly minced ginger 1/2 cup sliced mushrooms 1 carrot, sliced diagonally Pepper as per taste Salt as per taste 2 tbsp chopped spring onion 1 tbsp soy sauce 1 onion, chopped finely 1 cup snowpeas, diagonally cut into 2-3 pieces 1 tsp sesame oil 1/4 tsp crushed dry red chillies 2 tbsp vegetable oil Method: 1. Put crushed chilli and sesame oil 2. 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 minutes 5. 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 minutes 9. Add carrots and ginger and stir-fry for another 2-3 minutes 10. Add stock, soy sauce

11. Bring it to boil 12. 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 By Rehana Khambaty Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: 2 cups - chicken broth 250 g - egg noodles 1/2 cup - chopped onion 1 - medium potato, peeled and chopped 1/2 cup - chopped broccoli 1/2 cup - frozen corn 1/2 cup - torn spinach 1/2 cup - chopped fresh mushrooms 1/2 cup - chopped carrots 1/4 cup - chopped cabbage 1 clove - garlic, minced 1 tbsp - vegetable oil 1 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 By Archana Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites 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 minutes 4. 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 By Sai Bedekar Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: 3 large boiled tomatoes 1 tbspn butter a little chopped green chilly 1/4 spoon sugar-1&1/2 spoons 2 spoons very finely chopped spring onion and carrot ginger paste - 1/4 spoon salt 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 By Mrs. Rao Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: 1/2 Kg Red Pumpkin 1 Small Potato 1 Medium Onion 2 Flakes of Garlic Method: 1. Wash, remove the skin and the seeds from the Pumpkin, and cut into cubes. 2. Wash the potato and cook it

1Tbsp Butter 1 Cup Low-fat Milk, Ground nutmeg, a pinch, Freshly ground Black Pepper Salt to taste Chopped parsley for garnishing.

3. 4. 5.

6.

7.

8.

separately with the pumpkin cubes in a pressure cooker. Remove the skin of the cooked potato and chop it into cubes. Chop the onion lengthwise. Chop the garlic finely. 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. Next add the cooked pumpkin and potato cubes, fry for 2 minutes. Then grind the pumpkin mixture into a fine paste. Transfer the ground paste back to the saucepan, add some water, salt, pepper and nutmeg powder. (If you like it, you may add a little paprika for taste) 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. Hot Carrot Soup By Saroj Kering Time: 15-30 mins |

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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

Introduction to Carrot Dishes

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

Mixed Bean Soup By Nirupama Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: Black beans 1/2 cup Kidney beans 1/4 cup Green Lentils 1/2 cup Spring onions chopped 1/2 cup Lemon juice 2 teaspoon Roma tomatoes chopped 1/2 cup Yellow Capsicum chopped 1/2 cup Garlic chopped 2 teaspoon 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 to high heat. 3. When the spring onions start

Oil 1/2 teaspoon Turmeric powder 1/4 teaspoon Whole Cloves 2 nos Powdered Oregano 1/2 teaspoon A 2 inch stick cinnamon salt and pepper as per taste coriander leaves and soup croutons for garnish

4. 5. 6. 7. 8.

to brown, add capsicum and tomatoes and saute well. Lower the heat and let the vegetables cook. Add the cooked bean mix. Discard the cloves and cinnamon stick. If the soup is too thick you can add more hot water to make it smooth. Add salt, lemon juice, oregano and pepper. Check the seasoning.

9. Remove from heat and add coriander leaves and serve in bowls with toasted croutons on top. Spicy Bean Soup By Saroj Kering Time: 30-45 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: 1 cup tomato puree 1/2 cup baked beans (from can) 1 capsicum chopped 1 spring onion with greens chopped 1 celery stick chopped 1 tomato chopped 1 slice bread toasted and broken to bits 1 tbsp. tomato sauce 1 tsp. red chilli garlic sauce 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.

1/2 cup boiled rice salt to taste pepper to taste 1 tsp. butter or oil 3 cups water or vegetable stock

6. Serve hot. Making time: 30 minutes Makes: 4 servings Shelflife: Best served immediately

Introduction to Mexican Dishes Green Tofu Soup By Sathya Time: 30-45 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: Kale or Spinach - 1 cup Pinto 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 - 2 Oil & 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 a while. 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 & add water 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!

Introduction to Ginger Dishes

Red Lentil Soup By Saroj Kering Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: 1 cup split red lentils, skinned (masoor dal) 1 onion sliced thinly 1 small potato, chopped 1 carrot chopped finely 2 tbsp. cabbage chopped finely 1 sprig spring onion chopped finely 1 small green chilli chopped 1 small flake garlic chopped 8-10 fresh mint leaves 3 cups hot water or vegetable stock salt to taste pepper 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. Making Time : 30 minutes (excluding pressure cooking time) Makes : 5 servings Shelf Life : 1 day

Introduction to Red Lentil Dishes

Tomato Pinch Soup By Mukul Gupta Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: 5 - medium sized tomato 50 gms - (aprox 5 leaves spinach (palak) 1 - medium onion 1 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 taste water 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 By Madhu Balu Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: Baby Corn - 5 slices / pieces Milk - 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. 4. Close lid and put on weight / nozzle. Allow to cook for 1012 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. This way 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 By Saroj Kering Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites 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: 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 By Saroj Kering Time: 30-45 mins |

Introduction to Soups

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Print Add to My favorites Ingredients: Pressure cook together: 1 large tomato 1 2" piece white pumpkin 1 onion 1 carrot 1 potato small 3 cups water Chop in juliennes: 1 carrot 1 capsicum 1 spring onion sprig 2 cabbage leaves Other ingredients: 1 tbsp. butter 2 tbsp. boiled, drain pasta (macaroni, noodles, spaghetti, any) 1 tsp. red garlic sauce 1/2 tsp. ginger grated 1 tbsp. tomato ketchup 1 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. Making time: 45 minutes Makes: 5 servings approx. Shelflife: Best fresh

Introduction to Soups Mienchow Soup By Saroj Kering Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: 1 floret cauliflower 2 leaves of cabbage 1 small carrot peeled 1 corn cob boiled 1 onion 1 tiny sprig spring onion 1 sprig mint leaves chopped fine 1 tsp. coriander chopped fine 1 tsp. soyasauce 1 small dry red chilli crushed salt to taste pepper to taste 2 tsp. cornflour 1/2 tbsp. butter 3 cups water of vegetable stock

Introduction to Soups Mulligatawny Soup By Saroj Kering Time: 15-30 mins |

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Ingredients: 1/4 cup yellow lentils (toor dal) 1 tbsp. cauliflower chopped 1 small potato peeled chopped 1 small carrot coarsely grated 1 small onion finely chopped 1" piece white radish coarsely grated 1 quarter green cooking apple chopped 1 tbsp. celery finely chopped 1/2 tsp. curry powder salt to taste 1 tsp. butter or oil 1/4 cup thick coconut milk (refer note) 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 servings Shelflife: Best fresh

Introduction to Soups

Hot and Sour Soup By Saroj Kering Time: 15-30 mins |

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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 chopped 1/4 tsp. ginger grated 1/2 tsp. red chilli sauce 1 tsp. soya sauce 1 tsp. brown vinegar 1/4 tsp. pepper powder salt to taste 2 tsp. cornflour 1 tsp butter or oil 4 cups water or vegetable stock

Method: 1. Heat fat, add vegetables, ginger, except spring onions. 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. Making time: 25 minutes Makes: 5-6 servings Shelflife: Best fresh

Introduction to Soups Gazpacho By Saroj Kering Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: 4 tomatoes ripe and juicy 1 capsicum finely chopped 1 onion finely chopped 1 cucumber finely chopped Method: 1. Dip tomatoes in boiling hot water, cover and keep for 10 minutes. 2. Drain tomatoes, peel carefully

1 tomato finely chopped 1 tbsp. tomato sauce 1/2 tsp. red chilli garlic sauce 1/4 tsp. worcestershire sauce 1 tsp. sugar salt to taste

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. Making time: 30 minutes Makes: 4 servings Shelflife: 1 day

Introduction to Soups

Browned Onion Soup By Saroj Kering Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: 2 onions chopped in thin slices 1 small capsicum finely chopped 1 tsp. spring onion green finely chopped 1/4 tsp. ginger grated 1/4 tsp. garlic grated 1/4 tsp. green chilli sauce 1 tsp. cornflour 2 medium slices plain bread 4 cups water 1 tsp. oil 1/2 tsp. butter salt 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

Introduction to Soups

water, add to soup. 9. Boil for one minute. Serve hot. Making time: 25 minutes Makes: 5 servings Shelflife: Best fresh Variation: If on a diet, one may use brown whole wheat bread instead of white milk or plain bread.

Spinach Soup By Saroj Kering Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites 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

Introduction to Soups

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. Sweet Corn Veg Soup By Saroj Kering Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites 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

Introduction to Soups

Creamy Celery Soup By Saroj Kering Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: 8 small celery sticks thinly sliced 1 onion finely chopped 3 cups water 1 tbsp. plain flour 2 tbsp. light sour cream 2 tbsp. grated cheese 1 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. Making time: 25 minutes Makes for: 4 Shelf life: Best piping hot Carrot Soup By Rehana Khambaty Time: 15-30 mins |

Introduction to Soups

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Add to My favorites Ingredients: 4 oz - sliced fresh carrots tbsp - butter 2 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 By Chandri Bhat Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: carrot - 250 gm green peas, shelled - cup onion, chopped - cup ginger, thin slices - 2 mint - 8 to 10 sprigs milk - 1 cup fresh cream to garnish, optional 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

pepper to taste salt to taste

stems. 6. Tie the stems in a bunch with a thread (reserve the leaves). 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 By Saroj Kering Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: 1 cup peas boiled 1/2 cup snow peas cleaned and whole 1 small onion grated 1 clovette garlic 1 bayleaf 3-4 pepper corns 2 cloves 1 tsp. butter green chilli sauce to taste 1/2 tsp. plain flour 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

salt to taste 2 cups water

Introduction to Soups

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 By Saroj Kering Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites Ingredients: 8-10 stems of spinach leaves 4-5 tender stalks of the leaves just below cauliflower 2-3 stems of coriander leaves 1 small sprig spring onion 1 stalk of celery 1/2" ginger peeled and crushed 1 clovette garlic crushed 1 tbsp. cornflour 1/4 dried red chilli crushed 1/2 tsp. sugar salt to taste 1/2 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 cornsoup 9. Serve fresh and piping hot.

Introduction to Soups

Making time: 20 minutes Makes for: 3 Shelf life: Best freshly made

Moong Soup By Saroj Kering Time: 15-30 mins |

Post a comment Rate recipe Mail Print Add to My favorites 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: 1. Pressure cook washed gram till very soft. 2. Keep aside 1 tbsp. boil gram whole 3. Blend the rest, after cooling 4. 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.

Introduction to Soups