Preparation Method
Mix vegetable broth, soya sauce and seasonings in a saucepan.
Keep it to boil and add vegetables. Cover and simmer for 15 minutes.
Put lemon juice, and cook uncovered for 5 minutes.
Mix together cornstarch and water. Stir the paste into the soup, and continue
to cook until the soup becomes slightly thicker, for about 3 minutes.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Mixed Vegetable Soup
Ingredients
1 small carrot
1 florrette cauliflower
½ capsicum
2 to 3 french beans
30 gms sweet peas
1 onion
1 small piece cabbage
½ tsp soya sauce
½ tsp each grated ginger and garlic
¼ tsp crushed red chilli
½ tsp sugar
2 tsp cornflour
1 blob butter
2 cups water
Preparation Method
Cut all the vegetables and heat butter in a pan.
Put ginger, garlic and vegetables. Mix the vegetables properly and fry the vegetables for about 3 minutes.
Put water and allow it to boil. Combine cornflour in ½ cup cold water and add to the soup, stirring simultaneously.
Keep it to boil again. Add chilli, sauce and sugar and boil till it becomes thick and transparent.
1 small carrot
1 florrette cauliflower
½ capsicum
2 to 3 french beans
30 gms sweet peas
1 onion
1 small piece cabbage
½ tsp soya sauce
½ tsp each grated ginger and garlic
¼ tsp crushed red chilli
½ tsp sugar
2 tsp cornflour
1 blob butter
2 cups water
Preparation Method
Cut all the vegetables and heat butter in a pan.
Put ginger, garlic and vegetables. Mix the vegetables properly and fry the vegetables for about 3 minutes.
Put water and allow it to boil. Combine cornflour in ½ cup cold water and add to the soup, stirring simultaneously.
Keep it to boil again. Add chilli, sauce and sugar and boil till it becomes thick and transparent.
Sweet Corn Soup
Ingredients
onion
tomato
green chilli
Preparation Method
Add the required vegetable stock and the ground paste.
Now take a cloth and put the spices and make that into a small bag
Put the corn and allow them to boil for 20 minutes.
Then put the sugar, salt and pepper and the spring onion.
Now add the tomato sauce.
Take out the vessel and remove the spice bag.
Ready to serve.
onion
tomato
green chilli
Preparation Method
Add the required vegetable stock and the ground paste.
Now take a cloth and put the spices and make that into a small bag
Put the corn and allow them to boil for 20 minutes.
Then put the sugar, salt and pepper and the spring onion.
Now add the tomato sauce.
Take out the vessel and remove the spice bag.
Ready to serve.
Tomato Soup
Ingredients
4 large tomatoes
Mint leaves
salt & pepper
Preparation Method
Keep tomatoes in a heavy pan. Put water and allow it to boil.
Put salt, mint and continue boiling for 10 minutes.
When cool, blend the tomatoes in a mixer.
Sieve to separate seeds and skin.
If mixer is not available use a soup strainer for 2 minutes.
Ready to serve hot.
4 large tomatoes
Mint leaves
salt & pepper
Preparation Method
Keep tomatoes in a heavy pan. Put water and allow it to boil.
Put salt, mint and continue boiling for 10 minutes.
When cool, blend the tomatoes in a mixer.
Sieve to separate seeds and skin.
If mixer is not available use a soup strainer for 2 minutes.
Ready to serve hot.
Curry Leaves Saar
Ingredients
3-4 curry leaf sprigs
2 tsp toovar dal
3 tsp coriander seeds
½ tsp jeera
½ tsp fenugreek seeds
12 pepper corns
3 red chillies
a small bit of asafoetida
salt to taste
1 tbsp coconut gratings
1 tamarind lump (marble size)
1 piece of gur
2 tbsps oil
2 pinches mustard seeds
Preparation Method
Take 1 tsp oil in pan.
Roast fenugreek, jeera, pepper, red chillies, asafoetida, curry leaves and coconut gratings with oil, till it turns brown.
Grind roasted ingredients with tamarind smoothly.
Shift masala to a vessel. Put water, as much as desired.
Combine gur and salt to taste. Cook. Bring to boil.
Season with mustard and curry leaves in oil.
Put chopped coriander leaves and cover vessel.
3-4 curry leaf sprigs
2 tsp toovar dal
3 tsp coriander seeds
½ tsp jeera
½ tsp fenugreek seeds
12 pepper corns
3 red chillies
a small bit of asafoetida
salt to taste
1 tbsp coconut gratings
1 tamarind lump (marble size)
1 piece of gur
2 tbsps oil
2 pinches mustard seeds
Preparation Method
Take 1 tsp oil in pan.
Roast fenugreek, jeera, pepper, red chillies, asafoetida, curry leaves and coconut gratings with oil, till it turns brown.
Grind roasted ingredients with tamarind smoothly.
Shift masala to a vessel. Put water, as much as desired.
Combine gur and salt to taste. Cook. Bring to boil.
Season with mustard and curry leaves in oil.
Put chopped coriander leaves and cover vessel.
Clear Vegetable Soup
Ingredients
2 to 3 juicy large carrots
1 to 2 leaves cabbage
1 tbsp cream
1 small butter
salt, pepper to taste
2 to 3 tbsp cream whipped smooth
10 gms sweet peas
Preparation Method
Grate 1 tbsp carrot and keep aside.
Finely chop cabbage and keep aside.
Pressure cook the remaining carrots till it becomes very soft
Keep it to cool and blend in mixer. Strain.
Heat butter, add the pulp and bring it to boil.
Put the grated carrot and cabbage and salt.
Transfer in serving bowl. Put a swirl of whipped cream.
Sprinkle freshly ground pepper and chopped mint.
Ready to serve.
2 to 3 juicy large carrots
1 to 2 leaves cabbage
1 tbsp cream
1 small butter
salt, pepper to taste
2 to 3 tbsp cream whipped smooth
10 gms sweet peas
Preparation Method
Grate 1 tbsp carrot and keep aside.
Finely chop cabbage and keep aside.
Pressure cook the remaining carrots till it becomes very soft
Keep it to cool and blend in mixer. Strain.
Heat butter, add the pulp and bring it to boil.
Put the grated carrot and cabbage and salt.
Transfer in serving bowl. Put a swirl of whipped cream.
Sprinkle freshly ground pepper and chopped mint.
Ready to serve.
Beetroot Soup
Ingredients
2 beetroots
2 tsp basamati rice
2 tbsp butter
2 to 3 cups water or vegetable stock
Salt
Pepper
Preparation Method
First peel the skin of the beetroots and grate them.
In a vessel melt the butter and add the grated beetroot and basmati rice and cook till it is soft and make sure it doesn't lose its colour.
Then add water or the vegetable stock, salt and pepper and bring it to a boil till the grains of rice are soft.
Ready to serve hot with grated Cheese or dash of Butter.
2 beetroots
2 tsp basamati rice
2 tbsp butter
2 to 3 cups water or vegetable stock
Salt
Pepper
Preparation Method
First peel the skin of the beetroots and grate them.
In a vessel melt the butter and add the grated beetroot and basmati rice and cook till it is soft and make sure it doesn't lose its colour.
Then add water or the vegetable stock, salt and pepper and bring it to a boil till the grains of rice are soft.
Ready to serve hot with grated Cheese or dash of Butter.
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