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Soup time

Soups are a filling and healthy option. Here are some simple recipes.


THIS week, begin your meal on a healthy note. Start with the nutritious carrot and orange soup, prepared with butter and fresh cream. Move on to soups made of cucumber and broccoli for that extra dose of vitamins and minerals.

Carrot and orange soup

Ingredients

Carrot (cubed) - 250 gm
Orange juice - 400 ml
Butter - 15 gm
Onions (chopped) - 75 gm
Salt and white pepper powder - to taste
Sugar - 25 gm
Cream - 50 gm

Method: Heat butter in a vessel, add onions and sauté till transparent. Add carrot and sauté. Introduce salt, white pepper powder, sugar and orange juice. Cook on low flame till the carrots become tender. Remove and cool. Puree it and strain through a muslin cloth. Re-heat soup and stir in the cream. Serve hot.

Cucumber soup

Ingredients

Cucumber - ½ kg
Butter - 15 gm
Onions - 100 gm
Stock - 1 litre
Salt and white pepper powder - to taste
Cream (whipped) - 50 gm
Garlic - a pod
Ginger - one gm
Green chilli - one

Method: Cube onion and cucumber. Heat butter and sauté onion, ginger and garlic. Add cucumber and allow to cook for a few minutes. Add stock. Introduce seasoning and crushed green chilli. Cover and cook on low flame for 15 minutes till the cucumber becomes soft. Stir in the cream. Remove from fire and cool. Puree and strain through muslin cloth. Refrigerate. Garnished with cream. Serve chilled.

Broccoli n' Almond soup

Ingredients

Broccoli florets - 200 gm
Almonds (chopped) - 10 gm
Butter - 15 gm
Onions (chopped) - 15 gm
Garlic (chopped) - 5 gm
Leeks - 10 gm
Celery - 10 gm
Salt and white pepper powder - one gm
Stock - ¾ litre
Cream - 50 gm

Method: Heat butter and sauté onions and garlic for a few seconds. Add leeks, celery, broccoli and stir-fry. Add salt and white pepper and stock. Simmer for 15 minutes till broccoli is cooked. Remove and cool. Puree the mixture. Combine puree and stock and strain. Reheat strained soup and stir in the cream. Garnish with chopped almonds. Serve hot.

O.P. KHANTWAL

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