Spinach Soup

Ingredients:

Fresh Spinach leaves - 2 cups

Sugar- 1/2 tsp

water - 3 cups

corn flour - 1/2 tablespoon

salt - 1/2 tsp or to taste

black pepper powder - 1/2 tsp or to taste.

Fresh Cream or butter - 1 tsp

Method:

Wash spinach leaves. Chop roughly. Boil 1 cup water in a pan. Add spinach leaves to it. Cook for 2 minutes. Take off fire. Puree the spinach leaves along with the water in which it was cooked. Put the puree back in the pot. Add 1 cup water. Bring to boil. Mix corn flour in a 1/2 cup water. Add to the soup mixture while stirring so as not to form the lumps. Let it boil for a minute. Check for consistency, add more water if needed. Add salt, sugar, and pepper powder according to taste. Boil for 2 minutes. The soup is ready. Add cream or butter just before serving in the soup bowl. Serve hot with croutons/garlic bread. Enjoy your Soup with your family and friends.

Tips:
Add butter or milk or cream just before serving. Do not add it while cooking. or else add coconut milk or cream instead of dairy milk.

Masoor Dal Soup

Ingredients:

3/4 cup masoor dal (split red lentil)

3 onions, sliced

3 tomatoes

4 cloves of garlic (lehsun), crushed

1/2 tsp chilli powder (optional)

3 tsp curry powder

1 tbsp ghee

salt to taste

To serve :

lemon slices

1/4 cup Steamed Rice

Method:

Heat the ghee in a vessel and fry the onions for a little time. Add the crushed garlic and chilli and curry powders. Fry again until it gives a nice aroma. Add 6 teacups of water, the tomatoes and the washed masoor dal and cook in a pressure cooker. When cooked, pass the mixture through a sieve. Boil for 15 minutes. Add salt. Serve hot with cooked rice and slices of lemon.

Apple and Carrot Soup

Ingredients:

1/4 cup apple , peeled and chopped

2 tbsp carrot , peeled and chopped

1/4 cup potatoes , peeled and chopped

1 tbsp onions , chopped

1/2 tsp oil

Method:

Heat the oil in a pressure cooker and saute the onion for 2 minutes. Add the apple, carrot and potato and saute for 2 to 3 minutes.  Add 1 cup of water and pressure cook for 2 to 3 whistles. Cool and puree in a liquidiser. Strain and reheat ro lukewarm before serving.

Baby Corn Soup

Ingredients:

12 baby corns

2 spring onions

4 tbsp chopped french beans

1 carrot, sliced

3 tbsp canned sliced mushrooms (khumbh)

4 1/2 cups Clear Vegetable Stock

2 tbsp oil

salt to taste

Method:

Slice the baby corn into big pieces. Slice the spring onions with a few leaves. Heat the oil in a wok on a high flame. Add the baby corn, spring onions, green beans, carrot, mushrooms and ajinomoto and stir fry for 2 to 3 minutes. Add the stock and salt and boil for 1/2 minute. Serve hot with chillies in vinegar, soya sauce and chilli sauce.

Tomato Soup

Ingredients:

1 1/2 lbs. of ripe tomatoes remove seeds, peeled and chopped 

2 tbsp of Olive Oil 

1 Onion chopped 

1 Clove of garlic crushed 

1 Small red pepper chopped (optional) 

2 oz of tomato paste 

1/4 cup of Basil

Method:

Heat the oil in a heavy pan, cook the onion, garlic and red pepper till soft. Add the tomato and cook another 10 minutes. Add the tomato paste, salt and pepper to taste. Cover and let simmer for 15 minutes. Allow to cool slightly and put the mixture in a blender until it is smooth. Return to the pan and heat gradually. Add the fresh basil to the tomato soup, cook 2 minutes and serve.

Mix Vegetable Soup

Ingredients:

1/2 cup carrots (chopped)

1/4 cup french beans (flas beans) (chopped)

1/2 cup peas (matar) (shelled)

1 1/2 cup tomato (tamatar) puree

1 tsp garlic (lasan) paste

1 tsp ginger (adrak) paste

2 tsp coriander leaves (dhania patta) (chopped)

3-4 tsp butter

3 glasses of water 

salt (namak) and pepper to taste

for garnishing : 

cheese granted

Method:

Melt butter, fry ginger and garlic paste, add tomato puree, carrots, French beans, peas and water. Pressure cook for 5-6 minutes. Add coriander leaves. Boil for 2-3 minutes. Garnish with cheese. 

Tip: If you want thick soup, then add 2 tsp of corn flour mixed in 1/2 cup milk.

Hot and Sour Soup

Ingredients:

2tbsp. chili sauce or to taste

11/2tbsp. Corn flour / corn starch

1 tbsp Soya sauce

2 tbsp vinegar

2tbsp. Capsicum / green bell pepper (chopped)

2tbsp spring onions (chopped)

2 tbsp tomato sauce

2tbsp. carrots (chopped)

1/4th cup chopped cabbage

A small block of Paneer / organic tofu (thinly sliced), optional

1tsp. Black Pepper powder or to taste

1/2 tsp sugar

A pinch Ajinomoto

Salt to taste

4 cups water

Method:

Mix 4 cups of water, Chili sauce, Soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil. Now add all the chopped vegetables except paneer . Cook for a minute on a medium heat. Dissolve corn starch in 1/2 cup water and add to the soup stirring  constantly till it becomes thick. Cook for a minute, add paneer slices. Serve hot. Hot and sour soup should be prepared just before consuming and should be served fresh, else it will lose the taste.