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Soups for rainy days
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Soup up your meals with these new recipes
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WHOLESOME MEALS Soups for body and soul
Soups are healthy, and a good source of energy. In fact soups constitute a wholesome meal if prepared properly. As the rain pours down, a bowl of soup will keep you warm. Here are some recipes to make your days warmer and meals healthier.
Pumpkin and Cumin soup
Ingredients
Pumpkin - 500 gm
Water - 2 glasses
Cumin seeds (ground) - 1 tsp
Salt and pepper to taste
Juice of one lemon
A sprig of coriander leaves, chopped, to garnish.
Method
Cut the pumpkin in small pieces, add water and cook till soft. Liquidise it, add cumin powder, season with salt and pepper and cook for five minutes. Garnish with coriander leaves and serve with the lemon juice.
Cream of Mushroom Soup
Ingredients
Onion (chopped) - Half
Garlic - One clove
Butter - 1 tsp
Button mushroom - 50 gms
Flour - 1 tbsp
Chicken stock or water - 125 ml
Salt - Quarter tsp
Pinch of pepper powder
Bay leaf - 1
Milk - 100 ml
Lemon juice - Half tsp
Cream - 25 gm
Garnishing
Fried onion rings - 10 gm
Method
Sauté the chopped onion and garlic in butter until soft. Chop half the mushrooms, and fry it for five minutes until soft. Add the flour, mix it well with the ingredients in the pan and cook for three minutes. Remove the pan from heat and gradually add the chicken stock or water and boil. Season well with salt and pepper, add the bay leaf, cover and simmer for 15-20 minutes. Liquidise and strain the soup and return to the pan. Finely chop the remaining mushrooms and add to the soup with the milk. Bring back to boil and simmer for 10 minutes. Add lemon juice and cream. Reheat. Do not boil. Garnish with fried onion.
Cheese Soup
Ingredients
Butter - 1 tsp
Onion - 1 tbsp
Salt - 1 tsp
Carrot - 1 tsp
Flour - 1 tsp
Stock - One-and-a-half cup
Salt, pepper powder and grated cheese - Quarter tsp each
Garnishing
A sprig of parsley leaf to garnish (chopped)
Method
Melt the butter and sauté the vegetables until soft. Stir in the flour, gradually add the stock and bring to boil. Season with salt and pepper, cover and simmer for 20 minutes. Liquidize the soup and return to the pan to boil. Remove from heat, add a pinch of cheese until it melts. Garnish with chopped parsley. Reheat gently and garnish with the remaining cheese.
Mixed Vegetable Soup
Ingredients
Celery - 1stick
Carrot - 20 gm
Onion - 20 gm
Turnip - 20 gm
Tomato - 1
Butter - One-and-a-half tsp
Vegetable stock or water - Three-fourths cup
Bay leaf - Half
Salt - One-fourth tsp
A pinch of pepper powder and nutmeg powder
Flour - Three-fourths tsp
Milk - One-fourth cup
Garnishing
A few onion rings
Method
Sauté the chopped vegetables except tomato in melted butter for about five minutes. Add the chopped tomato, stock or water, bay leaf, nutmeg powder. Add salt and pepper. Bring to boil, cover and simmer gently for 30 minutes. Remove the bay leaf, liquidise, strain the soup and return to the pan. Blend the flour and milk, add to the soup. Cook until it thickens. Garnish with onion rings.
INDU NARAYAN
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Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Madurai
Mangalore
Pondicherry
Tiruchirapalli
Thiruvananthapuram
Vijayawada
Visakhapatnam
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