ROASTED TOMATO SOUP

Ingredients

Tomatoes, roughly chopped 6 medium Carrots, roughly chopped 2 medium Mascarpone cheese 4 tablespoons Onion , sliced 1 medium Oil 1 tablespoon Garlic, sliced 4 cloves Salt to taste Black peppercorns 4-6 Vegetable stock 2 cups Rice flour 1 tablespoon Basil leaves 5-6 Extra-virgin olive oil 1 tablespoon

Method

Roast the onion slices on a grill over open flame. Cut two tomatoes into large chunks and remove the pulp and seeds. Roast the tomato chunks on the grill over open flame. Heat oil in a pan, add garlic and sauté. Chop the remaining tomatoes along with the pulp roughly. When the garlic turns golden, add chopped tomatoes and cook on high heat. Add salt, black peppercorns and mix. Turn the onion and tomato pieces on the grill so that they get roasted on the other side too. Add vegetable stock to the pan along with the roasted onion and tomato pieces. Mix rice flour with a little water so that there are no lumps and add to the pan. Cover and cook till the tomatoes are completely done. Strain. Cool slightly and pour into a mixer. Add half the basil leaves and blend into a puree. Add the strained liquid and mix. Bring to a boil again. Pour into a soup bowl. Shape the mascarpone cheese between two tablespoons. Pour extra virgin olive oil over the soup. Place the mascarpone cheese, garnish with remaining basil leaves and serve piping hot.

PUMPKIN AND TOMATO SOUP

Creamy, nourishing soup…excellent way to present pumpkin! Preparation Time : 10-15 minutes Cooking Time : 10-15 minutes

Ingredients

Red pumpkin (bhopla/kaddu), peeled and sliced 900 grams Tomatoes, cut into roundels 5-6 medium Olive oil 2 tablespoons Onion , quartered 2 small Garlic, peeled 5-6 cloves Salt to taste White pepper powder 1/2 teaspoon Fresh cream 1/2 cup

Method

Heat olive oil in a pan. Add pumpkin, onion and garlic. Stir and sauté for a couple of minutes. Add salt and stir. Once the vegetables are well roasted puree them in a blender along with tomatoes and sufficient water to make a smooth puree. Transfer the puree into a pan and heat. Add white pepper powder and mix. Cook for eight to ten minutes. Pass the mixture through a soup strainer and reheat the soup. Add cream and serve piping hot.

MUSHROOM CAPPUCCIO SOUP

A tasty mushroom soup with some milk and vegetable stock. Preparation Time : 10 minutes Cooking Time : 10-15 minutes

Ingredients

Mushrooms 15 large Butter 1 tablespoon Bay leaf 1 Onion , chopped 1 small Garlic, chopped 4-6 cloves Vegetable stock 4 cups Salt to taste White pepper powder 1/4 teaspoon Cream 3/4 cup Milk, chilled 2 cups Cinnamon powder 1 teaspoon

Method

Clean, wash and thickly slice mushrooms. Melt butter in a heavy bottom pan, add bay leaf, onion and garlic and sauté for two to three minutes or till onion becomes translucent. Add mushrooms and sauté for a minute. Add one cup of vegetable stock and cook for five more minutes. Remove from heat and cool. Remove bay leaf. Make puree of the cooked mushrooms. Add the remaining vegetable stock to it. Return to heat and bring it to a boil, add salt and white pepper powder and simmer the soup for two to three minutes. Add the cream and remove from heat. Place soup in individual cups. In a chilled bowl take the chilled milk and beat it with a fork. This will develop froth in it which can be collected with a ladle and placed on the hot mushroom soup giving it a cappuccino affect. Sprinkle cinnamon powder and serve.

Lamb trotter soup

Preparation Time : 18 minutes

Cooking Time : 6 hours 15 minutes

Ingredients

Lamb trotters (paya)	8-12
Turmeric powder	1/2 teaspoon
Salt	to taste
Tomato	1 medium
Sambhar onions	10
Ginger	1 inch piece
Garlic	4-6 cloves
Green chillies	2
Fresh coriander leaves	1/2 bunch
Curry leaves	10-12 leaves
Coconut, scraped	1/2 cup
Star anise	2
Bay leaves	2
Cinnamon	1 inch stick
Asafoetida	1/4 teaspoon
Sesame oil (til oil)	4 tablespoons
Lemon juice	1 tablespoon
Masala powder
Whole dry red chillies	4
Fennel seeds (saunf)	1 tablespoon
Cumin seeds	1 teaspoon
Coriander seeds	1 tablespoon
Black peppercorns	1/2 teaspoon

Method

Scrub, clean and wash trotters thoroughly and drain. Boil the trotters in sufficient water with one fourth teaspoon turmeric powder, salt. Blanch the trotters over rapid heat for five minutes, remove and wash. This will remove the dirt from the trotters. Peel and wash sambar onions. Wash and roughly chop tomatoes. Peel and chop ginger and garlic together roughly. Remove stems, wash and slit green chillies. Clean, wash and finely chop coriander and curry leaves. Grind scraped coconut in one-cup warm water, squeeze and extract thick coconut milk and reserve. Dry roast masala items and pound to a coarse powder Heat oil in a vessel add star anise, bay leaves, cinnamon and fry till the flavor is released. Add the trotters and sauté till light brown. Add ginger, garlic, sambar onions, green chillies and curry leaves. Keep stirring. Sprinkle the masala powder, remaining turmeric powder and asafoetida and continue cooking. Add the chopped tomatoes, chopped fresh coriander, salt and about two liters water. Bring to a boil, reduce heat and simmer for at least four to six hours. The soup quantity should have reduced by half by now. Remove the trotters carefully and keep aside. Strain the soup, pressing the residue to extract all the flavors. Reheat the soup, add coconut milk, check seasoning and serve piping hot poured over the trotters with a lemon wedge.

Purple Soup

Ingredient

1 medium onion, chopped
3 cloves garlic, minced
4 cups hot water
1 head cauliflower, cut into florets
1 1/2 cups (or 1 15-ounce can) great northern beans, rinsed and drained
1 cup purple basil leaves, firmly packed (or use green)
1 tablespoon cashew butter (or try almond butter or tahini) *
white pepper, to taste
salt, to taste
additional garlic, to taste

Methord

Saute the onion in a non-stick pan until translucent, about 3 minutes. Add the garlic and saute for one minute more. Add the hot water and cauliflower, reduce heat, and cover. Cook until the cauliflower is completely tender, about 10-15 minutes.

Add the beans and cook for another 5 minutes. Add the basil and cashew butter. Use a hand blender to puree the soup until it is completely smooth. (Alternately, put the soup in batches into a regular blender and blend smooth; return soup to the pot.) Add white pepper and salt to taste and add additional garlic if desired.

Soup

Carrot Soup

Ingredient

3 Cups Carrots (peeled and sliced)

5 tbsp Milk

2 Tomatoes

2 tsp Butter

½ tsp Garam Masala

2 tsp Garlic (peeled)

A pinch Black Pepper Powder

Salt to taste

Method

	Keep the carrots for cooking until their raw smell goes.
	Boil tomatoes in the water to remove the skin. Remove the seeds also.
	Blend together the tomatoes, carrots and garlic.
	Melt the butter in a heavy based vessel and add the above mixture.
	Allow it to cook for few minutes.
	Now add milk and again cook the mixture for sometime.
	Remove from the flame. Add a pinch of pepper powder, salt and garam masala to the soup.
	Carrot soup is ready to savor. Serve hot.

SOUR VEGETABLE SOUP

Preparation Time : 5 minutes Cooking Time : 15 minutes

Ingredients

Carrot, chopped 1/2 medium Cabbage, chopped 1/4 small French beans, chopped 4-6 Green capsicum, chopped 1/2 medium Bamboo shoots, sliced 1 medium Cornflour/ corn starch 2 tablespoons Oil 2 tablespoons Garlic, chopped 2-3 cloves Onion , chopped 1 medium Ginger, chopped 1 inch piece Mushrooms, chopped 2 Celery, chopped 2 inch stalks Soy sauce 2 tablespoons Sugar 1/2 teaspoon MSG 1/2 teaspoon Vegetable stock 4-5 cups Green chilli sauce 2 tablespoons Salt to taste Vinegar 2 tablespoons White pepper powder 1/2 teaspoon Spring onion greens, chopped 1 stalk

Method

Boil bamboo shoot slice in one cup of water for two to three minutes. Drain and chop finely. Dissolve cornflour in quarter cup of water and set aside.Heat oil in wok on high heat. Add garlic, onion and ginger and stir-fry briefly. Add chopped French beans, carrot, mushrooms, bamboo shoot, celery and stir fry. Add soy sauce, sugar, MSG and mix. Add vegetable stock and mix. Add green chilli sauce, cabbage and green capsicum and continue to cook. Add the cornflour mix and let the soup thicken. Add salt to taste, vinegar and white pepper powder. Sprinkle finely chopped spring onion greens and take off the heat. Serve hot.

Vegetable soup

Carrot and bottle gourd soup thickened with potatoes. Preparation Time : 1 minutes Cooking Time : 20 minutes

Ingredients

Carrots, diced 2 medium Potato, diced 1 medium Bottle gourd (lauki/doodhi), diced 100 grams Tomatoes, quartered 4 medium Oil 1 tablespoon Cumin seeds 1/2 teaspoon Black peppercorns 7-8 Onion , sliced 1 medium Salt to taste Sugar 1/2 teaspoon

Method

Heat one tablespoon oil in a pan.Add cumin seeds and black peppercorns. When the cumin seeds begin to change colour add onion and sauté for two minutes. Add carrots, potato, bottle gourd and stir. Add salt and mix. Add two cups of water, cover and cook till nearly done. Add tomatoes and continue to cook, covered, till all the vegetables are completely cooked. Strain and reserve the liquid. Cool the vegetables and then puree in a blender. Transfer into a deep pan, add the reserved liquid and adjust consistency. It should be quite thick. Bring the soup to a boil. Adjust salt, add sugar and stir. Serve hot.

Chickpea Soup

Time: 1/2 hour


Ingredent

2 medium-sized onions, peeled, and chopped

2 cups dried chickpeas, picked over, washed, and drained

2 medium-sized boiling potatoes, peeled, and cut into 1/2-inch dice

1 Tbs. salt, or to taste

1/2 tbs. ground turmeric

1 tbs. ground cumin seeds

1 tbs. ground coriander seeds

1/8 tbs. cayenne pepper, or to taste

Freshly ground black pepper

2 Tbs. lemon juice

Methord


Soak the chickpeas in 8 cups of water for 12 hours. Drain and rinse thoroughly. Put the chickpeas, onions, and 8 cups water into a large pot and bring to a boil. Cover partially, turn heat to low, and simmer gently for 1 hour. Add the potatoes, salt, turmeric, cumin, coriander, cayenne, and another 3/4 cup water. Bring to a boil. Cover and simmer on very low heat for another 1-1/2 hours. Stir a few times during this period. Check seasonings. Add the black pepper and lemon juice. Stir to mix.

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CORN SOUP

A very nutritious soup. Preparation Time : 2 minutes Cooking Time : 12 minutes

Ingredients

Corn kernels 1/2 cup Creamed sweet corn 1 /12 cups Butter 2 tablespoons Onion , chopped 1 small Garlic, chopped 2 cloves Milk 1 cup Salt to taste Black pepper powder 1 tablespoon

Method

Heat butter in a large saucepan and saute chopped onion and garlic on medium heat for three minutesAdd fresh corn and one cup of water and cook till corn is soft. Add creamed sweet corn and stir. Mix milk with and three cups of water and add to the corn mixture. Bring it to a boil, reduce heat and simmer for a while. Add pepper powder and salt to taste. Stir and serve piping hot.

CORN AND TOMATO SOUP

Preparation Time : 2 minutes Cooking Time : 10 minutes

Ingredients

Corn kernels 1 cup Creamed sweet corn 1 cup Tomatoes, chopped 3 medium Butter 2 tablespoons Onion , chopped 1 large Milk 2 cups White pepper powder 1 teaspoon Salt to taste

Method

Heat butter in a large saucepan and sauté chopped onions on medium heat for five minutesAdd tomatoes and continue to sauté for three-four minutes. Add corn and cook till corn is soft. Add creamed sweet corn and stir. Add milk and three cups of water and simmer for a while. Add pepper powder and salt to taste. Stir and serve piping hot.

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CHUNKY VEGETABLE SOUP

A bite size vegetable with pasta and flavoured with herbs. Preparation Time : 10 minutes Cooking Time : 10 minutes

Ingredients

Mushrooms, sliced 200 grams Potato, 1/2 inch cubes 1 medium Bottle gourd (lauki/doodhi), 1/2 inch cubes 200 grams Olive oil 1 tablespoon Shallots, halved 8-10 (peeled) Garlic 6-8 cloves Dry oregano 1 teaspoon Dry Basil 1 teaspoon Vegetable stock 6 cups Pasta, boiled shell shaped 1/2 cup Tomatoes, diced 2 medium Salt to taste Black pepper powder to taste

Method

Heat oil in a large saucepan. Add shallots, garlic, oregano, basil, potato and bottle gourd. Cook, stirring continuously, until vegetables are tinged with brown. Stir in vegetable stock. Bring to a boil. Reduce heat, cover and boil gently until potato is tender and bottle gourd lightly mashed. Add sliced mushrooms, boiled pasta and tomatoes. Bring to a boil and remove from heat. Season to taste with salt and pepper powder and serve immediately.

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