Thursday, July 24, 2008

Vegetarian Soup

Beetroot Soup

Ingredients :

  • Beetroot - 1(big)
  • Big Onion - 1
  • Carrot - 1
  • Potato - 1
  • Cumin Seeds - a pinch
  • Ground Garlic - 1/2tsp
  • Soya Sauce - 1/2tsp
  • Capsicum Sauce - 1/4tsp
  • Milk - 1/2cup
  • Salt, Pepper Powder - to taste
  • Oil - to season

Method of Preparation :

Cut all the vegetables into small pieces. Heat the oil in a frying pan. Sauté the ground garlic. Add the chopped onions and cumin seeds. When it is done, add the vegetables and sauté well.

Cook the vegetables in a pressure cooker. when it becomes cool, grind and strain well adding some water. Boil the sieved liquid in a vessel and add milk, salt, pepper, soya sauce and capsicum sauce. Remove from fire. Garnish the soup with chopped coriander leaves and serve hot.

Carrot Soup

Ingredients :

  • Chopped Onion - 1
  • Carrot - 250gm
  • Green Chilli - 2nos
  • Ginger - 1inch piece
  • Water - 3cups
  • Salt, Pepper, - to taste
  • Butter
  • Cheese cube - 1

Method :

Cut the carrot into small pieces. Heat some butter in a pan and saute the onions in it. Add the carrot. After some time add chilly and ginger to it. Put the contents into a pressure cooker and cook . When it cools, grind and sieve the vegetables. Add some water and heat the soup. Before removing from fire add salt and pepper powder to it. Garnish with grated cheese.

Sweet Corn Vegetable Soup

Ingredients :

  • Sweet Corn - 1 tin
  • Vegetable Stock - 3cup
  • Corn Flour - 1tbs
  • Salt - to taste
  • Ajinomoto - a pinch
  • Egg - 1
  • Milk - 1/4cup

Method :

Put the sweet corn in a dish and add the vegetable stock into it. Mix the corn flour with 1/4cup of water. Keep the vegetable stock in the fire and when it begins to boil, add the corn flour. Boil for 10 minutes.

Add salt and milk into it. Beat the egg and add it slowly to the boiling soup. Stir the soup continuously while adding the egg. Remove it from the fire and add ajinomoto.

Note : Pepper powder can also be added if needed.

Tomato Soup

Method 1

Ingredients :

  • Ripe Tomatoes - 250gms
  • Carrot - 25gm
  • Big Onion - 25gm
  • Butter - 1dsp
  • Flour - 1dsp
  • Water - 3cups
  • Tomato Sauce - 1/2cup
  • Sugar - a pinch
  • Salt - a little
Method of Preparation :

Cut the tomatoes, carrot and big onions into big pieces. Sauté the butter and flour in a thick bottom vessel on a low flame. Add the vegetables before the butter melts into ghee. Cook the vegetables very well with 3 cups of water. Make it into a paste by stirring well and sieve it. Heat the contents in a flame and add tomato sauce, salt and sugar to it. Now the soup is ready to serve.

Method 2

Ingredients :

  • Tomato - 250gm
  • Small Onion - 2nos
  • Rice powder - 1tbs
  • Sugar - 1tsp
  • Dalda or Oil - 2tbs
  • Lime - 1/2
  • Salt - to taste
  • Milk - 1/2cup

Method of Preparation :

Cook the tomato in half a litre of water with the salt. Squeeze the tomatoes well and strain it. Heat the dalda or oil in a vessel and saute the sliced onion. When the onion become red in colour, put the sieved tomato soup, rice powder, sugar and milk. Remove from fire when the soup gets boiled. Keep aside and add the lime juice into it.

Method 3

Ingredients :

  • Tomatoes - 1kg
  • Medium-sized Onions - 4
  • Coconut cut into 1" cubes - 1
  • Patta Leaves - few
  • Salt and Pepper - to taste
  • Bread Croutons

Method of Preparation :

Boil tomatoes and onions with salt and pepper. Remove from fire and grind to a fine paste. Add water and curry patta leaves to it and keep it on fire. Boil for 5 minutes and strain.

Grind the coconut piece with some water. Extract coconut milk from this and add the milk to the soup. Boil further for 10-15 minutes. Serve hot with bread croutons

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