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Soups for the soul

Try out these simple soup recipes


THE SOUP is traditionally the first course to be served during a meal and is an appetiser. Here are some recipes for soups that you can try out:

Tomato Carrot

Coriander Soup

Ingredients

Tomatoes (medium-sized): 8 to 10
Carrots: 3
Potatoes: 2
Onion: 1
Coriander leaves (chopped): 1 cup
Garlic flakes: 2 to 3
Bay leaf: 2
Butter: 2 tbsp
Water: 2 cups
Sugar: tbsp
Black pepper (freshly ground): 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. Heat the butter in a saucepan. Add the bay leaf and tomato puree. Add the 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 cups
Milk: 2 tea cups
Water: 2 tea cups
Cornflour: 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 the milk and water, and bring to a boil. Mix the cornflour 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
Pepper (freshly ground): to taste
Salt: to taste

Method

Remove the florets of the cauliflower. Peel the potatoes and cut into pieces. Add water and pressure-cook the potato and cauliflower pieces. 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
Cornflour: 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 to 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 cornflour 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

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