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Sizzling soups
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Serve these piping hot soups to beat the chilly weather.
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HAVE A SIP: It is time to tuck into these rather unusual soups
WHEN THERE is a cold nip in the air it is time to have something hot. And there is nothing better than a hot soup. It does wonders in warming one up and with some rolls or garlic bread it can be a complete meal. The soups listed below may be unusual to taste but can be checked out for a change of taste.
Spicy vegetable and tomato delight
Ingredients:
Spring onions with leaves (chopped) - 4
Carrots (grated) - 2
Cabbage (finely sliced)- 1/2 cup
Capsicum (finely sliced) - 1
Cornflour - 1 tsp
For the puree:
Large tomatoes - 2-3
Onion (finely chopped) -1
Garlic -3-4 flakes
Kashmiri chillies - 2
Butter - 2 tbsp
Salt and pepper to taste
Method: Heat one tablespoon of butter. Add onions and garlic. Fry a little. Then add the Kashmiri chillies and tomatoes. Fry again. When cool blend in a mixer. Strain to get a pulp. Heat the remaining butter. Add the spring onions, carrots, cabbage and capsicum. Fry for a few minutes. Add the tomato pulp with five cups of water. Put it to boil. Add the cornflour with a little water and add it to the boiling mixture until it thickens. Add salt and pepper. Serve hot.
Ginger soup
Ingredients:
Ginger (grated) - 3 tbsp
Water - 4 cups
Cumin seeds (roasted) - 1 tbsp
Black pepper (freshly ground)- 1/2 tsp
Juice of a lemon
Salt to taste
Method: Mix the ginger with water and put it to boil. Put it on a low flame and allow it to cook for about 30 minutes until reduced to half. Grind the roasted cumin seeds. Add it along with the pepper and salt. Allow it to cook for a few minutes. Remove for heat. Add lemon juice. Mix well and serve hot.
Cauliflower delight
Ingredients:
Cauliflower (remove florets) - 1 small head
Potatoes - 2
Water - 3 cups
Onion - 1
Coriander (chopped)- 1 tbsp
Butter - 2 tbsp
Salt and pepper to taste
Cheese (grated) for topping
Method: Peel and chop the potatoes. Boil the cauliflower and potatoes till tender. Pass them through a sieve so as to get a thick pulp. Keep it aside. Heat the butter. Fry the onions until light golden. Add the pulp. Cook over a low flame. Add the chopped coriander, salt and pepper. Serve hot topped with grated cheese.
Chinese healthy soup
Ingredients:
Bean sprouts - 1 teacup
Cauliflower flowerettes - 1/2 teacup
Carrot (finely chopped) -1
French beans - 5-6
Spring onion (chopped with leaves) -1
Capsicum (finely chopped) -1
Parsley - 1/2 cup
Sugar - 1 tsp
Soya sauce - 1tsp
Ajinomoto - 1/2 tsp
Water - 5 cups
Cornflour - 2 tsp
Oil - 2 tbsp
Salt and pepper to taste
Method: Heat oil. Fry onions. Then add the remaining vegetables and ajinomoto. Fry again. Add water, soya sauce, bean sprouts, sugar, salt and pepper. Allow it to boil. Mix the cornflour with a little water. Add it to the boiling soup. Let the soup thicken. Serve hot.
Mushroom soup
Ingredients:
Mushroom (washed and chopped) - 1 teacup
Onion (finely chopped) - 1
Milk - 1 teacup
Water - 3 teacups
Butter - 3 tbsp
Cornflour - 1/2 tsp
Salt and pepper to taste
Method: Heat the butter. Fry the onions and mushrooms for four-five minutes. Keep half of this aside. Grind the other half of the mushroom-onion mixture into a thick paste. Add three teacups water and put it to boil. Add the remaining mushrooms and milk. If the soup is thin add a bit of cornflour mixed with water to it. Add salt and pepper. Serve hot.
SUJATA MALANI
Swad - 27730165
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