Wednesday, May 7, 2008

Hot Soups Recipes

Baby Corn Soup


Ingredients:
6 Baby corn
1/4 Cup beans, chopped
1/4 Cup carrot, diced
1/4 Cup peas, boiled
1/4 Cup cabbage, thin strips
1/4 Cup cauliflower
1/2 Onion
2 Cubes cheese
2 Pods garlic
1 tsp Sugar
Pepper powder to taste
Salt to taste
Oil
dhania leaves
Water

Method:
Cook the baby corns with onion and garlic in the pressure cooker until soft.
Meanwhile, boil peas.
Take a pan and heat a little oil, fry carrot, beans, cauliflower and cabbage or microwave with water sprinkled for about 1 minute, keep aside.
Blend the cooked baby corn properly.
Strain into a pan, and add boiled peas, water and other vegetables to it. Bring it to a boil.
Combine salt, pepper and sugar with it, mix well.
Boil for about one minute and add cheese to it. Remove it from the heat.
Garnish it with the dhania leaves and serve hot.

Chicken Mushroom Creamy Soup

Ingredients:
2 Cups fresh mushroom slices
60 gm Butter
1/4 Cup small onion dices
1/4 Cup flour
1/2 tsp Salt
1/2 tsp Pepper
2 Cups Chicken broth
2 Cups Whole milk
1 Cup heavy cream
1/2 tsp Worcestershire sauce
Minced chives

Method:
Clean and remove ends of mushroom stems and then slice mushrooms.
Take a medium frying pan and melt the butter in it.
Add mushroom slices and onion dices. Cook till brown.
Mix in flour, salt and pepper. Transfer into a large casserole.
Pour in chicken broth, milk, cream and Worcestershire sauce.
Simmer over medium heat without boiling, stirring until really hot.
Serve into individual bowls, sprinkled with chives.

Indian Pulses Soup

Ingredients:
1 Cup split Pulses (Moong/ Arhar), sorted and rinsed
3 Cups water
1/4 tsp Ginger, crushed
1/4 tsp Garlic, crushed
1/4 tsp Red chili powder
1/8 tsp Turmeric
1/2 tsp Salt (or to taste)
1 tbsp Coriander leaves, chopped
1 Small whole green chili, seeded and chopped

Method:
Bring the water to boil in a pan
Add the lentils and all the other ingredients to the water, except salt, cilantro and green chili.
Let it cook for 15 minutes.
Add salt and green chili and let it boil for one minute.
Garnish with cilantro and serve hot.

Minestrone Soup

Ingredients:
1 Carrot
• 6 Tomatoes
• 2 tsp Soyabeans
• 2 tbsp Cooked noodles
• 1 Onion
• 6 Flakes garlic
• 2 tsp Grated cheese
• 1Cup milk
• 2 tsp Oil
• 2 tsp Cream
• 2 tsp Flour
• Sugar to taste
• Pepper powder
• Salt to taste

Method:
Soak the soyabeans overnight. Wash and cook until they become tender.
Chop the vegetables. Heat oil in a cooker and add garlic and onion.
Now add tomatoes and carrot. Fry the mixture till the tomatoes become mushy.
Add flour and fry again till raw smell vanishes. Add sugar, salt and pepper. Also pour 4 cups of water and pressure cook for about 10 minutes.
Cool and liquefy the soup. Strain it and leave aside. Mix together the cooked beans, milk and noodles. Garnish with cheese and cream.

Vegetable Soup

Ingredients:
1/2 Capsicum
2-3 French beans
30 gms Sweet peas
1 Small carrot
1 Cabbage
1 Floret of cauliflower
1 Onion
1/2 tsp Grated ginger and garlic
1/2 tsp Soya sauce
1/4 tsp Crushed red chilli
1Blob butter
2 tsp Cornflour
1/2 tsp Sugar
2 Cups water
Salt to taste

Method:
Chop all the vegetables. Melt butter in a pan and add vegetables, ginger and garlic.
Fry the vegetables for about 3 minutes. Pour water and boil.
Mix the cornflour in half cup water and add it to the soup. Keep stirring constantly.
Bring to boil again. Add sauce, chilli and sugar.
Boil till the solution becomes thick and transparent.

Onion Soup

Ingredients:
Onion ½ cup chopped
Flour 1 tbsp
Vegetable broth 2 cup
Salt As per taste
Oil 1 tbsp
Cream cheese 2 tbsp
Butter 1 tbsp
Pepper As per taste

Method:
Heat butter in a pan and add onion and fry till for a while.
Add all the salt and pepper and all purpose flour and fry till browned.
Add vegetable broth and boil and cook on low flame for 5 minutes.
Top with cream cheese and serve with bread toast or bread stick.

1 comment:

Anonymous said...

Thanks alot mate, this is a really nice recipe :) I’m bookmarking this page!!

thanks from Low Calorie Soups