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

How to make a Soup items

Chicken Noodles Soup

ngredients :

1.	Chicken pieces with the bones - 1/4kg Crushed Pepper - 1tsp Chopped Ginger - 1tsp Vinegar - 1/2tsp
2.	Noodles - 25gm
3.	Milk - 1/2cup Flour - 1dsp
4.	Finely Chopped Carrot, Beans, Onion - 1/2cup
5.	Salt, Pepper - to taste

Method :

Cook the 1st ingredients in a pressure cooker with 4 cups of water on a low flame for about 20 minutes. After that sieve the soup.

Take 6 cup water in a vessel and add salt. When this water gets boiled, add noodles into it. When the water boils again remove the noodles from the water, wash in cold water and strain.

Add the flour mixed with milk and the noodles to the soup. Let it boil.

Half cook the vegetables in steam. Add the vegetables to the soup a little before serving. Then add salt and pepper powder. Garnish with celery.

Chicken Soup

Method 1

Ingredients :

Small Chicken - 1 Small Onion - 1/2cup Chopped ginger - 1tsp Coriander - 1tbs Cumin seeds - 1tsp

Pepper - 1tsp Curry Masala - 1tsp Oil - 2tbs Curry leaves - 3stalks Salt - to taste

Method of Preparation :

Slice the chicken into small pieces. Grind the ginger, coriander, cumin seeds, pepper, curry masala and curry leaves. Mix it with the chicken pieces and salt. Cook this with some water. When it is done, squeeze out the chicken pieces and filter the soup. Sauté the sliced onion in oil and add the soup into it.

Method 2

Ingredients :

Bengal Gram Dal - 150gms Onion - 2nos Ginger (small piece) - 1 Garlic - 10flakes Celery - 1 stalk Crushed Black Pepper - 1tbs

Cinnamon - 2nos Green Chilli - 8nos Curry Leaves - 3stalk Lime - 2nos Coconut milk - 100ml Stocked Chicken/Mutton - 1ltr

Method of Preparation :

Wash the dal and cook it with chopped onions, ginger, garlic, celery, cinnamon stick, green chilli and crushed pepper until the dal is soft. Puree the dal and keep aside.

Mix the stock with the pureed dal and bring to a boil. Add seasonings, coconut milk and lime juice. Remove from fire and serve garnished with rice.

Chicken Vegetable Soup

Method 1

Ingredients :

Chicken stock - 5 cups Cooked boneless Chicken pieces - 250gms Big Onion - 2nos Garlic - 2flakes Egg - 1 Carrot (medium size) - 1

Butter - 1/2tsp Garam Masala - a pinch Oil - to season Turmeric powder - a pinch Chopped Coriander leaves - 1tsp salt - to taste

Method of Preparation :

Cut onions and carrot into small pieces and keep aside. In a pan season onion, carrot, garlic with turmeric powder and garam masala. Let the stock boil in a vessel for some time till it become quite thick. Add little corn flour while boiling the soup. Remove the yolk of the egg and beat it well. Add the beaten egg to the boiling soup. Stir continuously with a fork while adding the egg. When it is cooked, add all the seasoned vegetables to it. Boil it for 2 minutes and remove from the fire. Add little butter and coriander leaves and serve it hot.

Method 2

Ingredients :

For Stock Chicken bones cut into pieces - 1kg Ginger - 100gm Garlic - 100gm Carrot - 200gm Celery - 100gm Cabbage - 100gm Big onion - 150gm Water - 3litre

For Soup Sweet Corn - 100gm Chicken pieces - 250gm Salt - to taste Pepper Powder - 1/2tsp Egg - 5 Corn Flour - 1cup

Method of Preparation :

Take a vessel and boil all the ingredients for making stock in 3 litres of water. When the quantity of the water reduces to about 1¹/₂litres switch off the fire and sieve the stock.

Again boil the sieved stock. Add sweet corn, chicken pieces, salt and pepper into it and stir well. Mix the corn flour with some water and add it to the stock to make it thick. Add beaten eggs to the soup and keep stirring. Remove from fire when it is done. While serving add Soya sauce and chilli vinegar.

Sweet Corn Chicken Soup

Ingredients :

• Sweet Corn - 1 tin
• Chicken stock - 3 cups
• Corn Flour - 1tbs
• Salt - to taste
• Ajinomoto - a pinch
• Egg - 1
• Milk - ¹/₄cup
• Chicken pieces sliced into thin pieces - ¹/₂cup

Method :

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

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

Note : Pepper powder can also be added if needed.