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Soups for the soul
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Try out these simple to make hot and steamy soups
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THE SOUP is traditionally the first course to be served during a meal and is an appetiser. Here are recipes for soups you can tuck into on chilly winter nights.
Tomato Carrot Coriander Soup
Ingredients:
Medium size tomatoes - 8-10
Carrots - 3
Potatoes - 2
Onion - 1
Coriander leaves, chopped
- 1 cup
Garlic flakes - 2-3
Bay leaf - 2
Butter - 2 tbsp
Water - 2 cups
Sugar - ½ tbsp
Freshly ground black pepper to taste
Salt to taste
Method: Cut the tomatoes into big cubes and peel and chop them. Peel and slice the onions and garlic. Pressure cook the vegetables along with water. Allow the mixture to cool. Blend in a mixer to get a thick puree of a fine consistency. Peel and grate the carrots and keep aside. Heat the butter in a saucepan. Add the bay leaf and the tomato puree mixture.
Add carrots and coriander leaves and cook on a low flame. Add pepper, salt and sugar. Remove the bay leaf and serve hot.
Cream of Mushroom Soup
Ingredients:
Mushrooms, finely chopped
- 1 tea cup
Onions, finely chopped - 2
Milk - 2 tea cups
Water - 2 tea cups
Corn flour - 1 tsp
Butter - 2 tbsp
Cream for garnishing
- 2 tbsp
Salt and pepper to taste
Method: Heat the butter. Stir fry the onions and mushrooms. Add milk and water and bring to a boil. Mix the corn flour in a little cold milk and add to the boiling mixture. Allow the soup to thicken. Add salt and pepper. Garnish with a dash of cream and serve hot.
Cauliflower and Green Peas Soup
Ingredients:
Cauliflower - 1 small
Potatoes - 2
Onion - 1
Green peas - 1 cup
Water - 3 cups
Butter - 2 tbsp
Grated cheese - 2 tbsp
Freshly ground pepper
to taste
Salt to taste
Method: Remove the florets of the cauliflower. Peel the potatoes and cut into pieces. Add water and pressure cook them. Allow the mixture to cool. Blend in a mixer to get a thick puree. Strain it. Heat the butter. Stir fry the onions. Parboil the shelled green peas and add to the onions. Add the cauliflower puree. Cook on a low flame. Add salt and pepper and garnish with grated cheese and serve hot.
Rice and Vermicelli Delight
Ingredients:
Tomatoes - 3-4
Onion - 1
Carrot - 1
Potato - 1
Butter - 1 tbsp
Corn flour - 2 tsp
Cooked rice - 2 tsp
Cooked vermicelli - 2 tsp
Salt to taste
Sugar to taste
Pepper to taste
Grated cheese
Coriander leaves, chopped
For the spice bag:
Garlic - 1 flake
Bay leaf
Cinnamon - 2-3 pieces
Cloves - 2
Method: Chop the onions, tomatoes, potatoes and carrots into big pieces. Crush all the spices coarsely and tie in a muslin cloth.
Pressure cook all the vegetables by adding enough water along with the spice bag. Allow the vegetables to cool. Remove the spice bag and blend the vegetables in a mixer. Strain the puree.
Heat the butter and add the puree. Then add the cooked rice and vermicelli.
Mix the corn flour with a little milk and add it to the boiling soup. Boil on a low flame. Serve hot, garnished with grated cheese and coriander leaves.
SUJATA MALANI
Swad: 27730165
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