SIMPLE DRUMSTICK SOUP

required:drumsticks-6,salt-according to taste,garlic powder-2 pinches,black pepper pd-2 pinches,butter-1/2 tbsp,water-1 ltr

method

wash and dice the drumsticks into 2"pieces. boil them with water for 1 whistle in a pressure cooker.take a masher and mash nicely and strain.heat up some butter and pour the strained pulp and cook.season with salt,garlic powder and  black pepper pd.once it reaches a boil turn off.

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SWEETPOTATO SOUP

required:garlic clove-1 fnely chopped,finely chopped green chilli-1,cabbage-thinly sliced 2 handfuls, red onion thinly sliced-1 handful, green beans-4 finely sliced,tomato -1 finely chopped,salt-according to taste,red chilli pd-2 pinches,butter-1 tbsp,olive oil-2 tsp,water-1/2 lt,purple sweet potato-1&1/2 cups boiled and mashed

method

take a thick bottomed pan and add butter,olive oil.immediately put garlic,green chilli.when the garlic smell emanates put onion,cabbage,green beans and stir fry. when the onion sweats;tip in the tomato,salt and cook until tomato is mushy.add the red chilli pd,sweet potato and mix well.pour water and cook until all the flavours are mixed well and blend with a hand blender.also cheese can be added to this.

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SWEETPOTATO AND CARROT SOUP

required:fresh thyme-2 pinches[optional],curry leaves-few,sweet potato peeled and diced-about 400 g,carrots peeled and diced-200g,onion-1 medium,black pepper pd-1/4 th tsp,cumin pd-1/2 tsp,red chilli pd-1/4th tsp,salt-according to taste,coriander chopped-little,oil-1&1/2  tbsp,turmeric pd-1/4 th tsp,chicken bouillan cube-12 g,water-1&1/2 ltr

method

take a pressure cooker and heat the oil.tip in onion,curry leaves,turmeric pd,little salt and saute until the onion is light golden.add thyme,cumin powder,sweetpotato,carrot,red chilli pd,bouillan cubes and stirfry.after a min add water and close the lid.turn off after three whistles.when the pressure comes off blend with an immersion blender for 2 more min until it thickens.lastly add pepper pd and adjust any salt.

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MUSHROOM SOUP

required:large button mushrooms thinly sliced-4,green chillies large-2 finely chopped,coriander-a handful finely chopped,cornflour-2 heaped tsp,water-750 ml,vinegar-1 tsp,less sodium soya sauce-2 tsp,ginger-2" piece-finely chopped,chicken stock cubes-2 small,black pepper pd-3 pinches,oil-1 tbsp,salt-according to taste
method
heat the oil in a sauce pan and fry the green chillies,ginger until they change colour slightly.tip in the mushrooms and stir fry until they reduce in size.pour the water,stock cubes and let it come to a boil.add vinegar,soya sauce,cornflour[which is mixed in little water without any lumps].stir while adding cornstarch water.when the desired consistency is reached adjust the salt and tip in black pepper.lastly sprinkle coriander.

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CARROT SOUP

required:tomato[sour variety]-1 large roughly chopped, carrots medium size-3 peeled and diced,potato-1 peeled and diced, oil-1 tbsp, garlic clove-1,shallot-1 small roughly chopped, salt-according to taste, black pepper pd-1 tsp,water-1 ltr,mint leaves chopped-few
method
when the olive oil is warm add the garlic.after it's slightly brown tip in onion and saute.when the onion sweats tip in potato,carrot and saute until slightly golden.tip in the tomato and saute until mushy.turn off and let this come to room temperature.grind along with water and pour into the vessel again.add salt, pepper pd and some mint leaves and heat up for 5 min.

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BEETROOT SOUP

required:beetroots-2 medium,olive oil-1/2 tbsp,salt-according to taste,black pepper pd-1/2 tsp,onion-1/2 medium,potato-1 medium,water-4 cups,ginger&garlic paste-1/2 tsp,curd-4 tbsp
method
take a pressure cooker and add olive oil to it.when it's warm, tip in onion and when it sweats add the ginger&garlic paste.when the raw smell disappears add the beetroot and potato.stir fry for a min and then add salt,pepper pd,water.cook for 2 whistles and turn off.when it comes to room temperature blend in a mixer jar or use an immersion blender while still hot.beat the yoghurt to smooth consistency.serve hot soup with yoghurt on top.adjust any salt,pepper if necessary

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BLACK BEAN SOUP

required:olive oil-3 tsp,1 can black beans,4 or 5 cups water,cumin pd,garlic-2 cloves finely chopped,onion-finely chopped-a handful,veg stock cube-1,black pepper pd-little,salt[optional]
method
open the can of beans and put them in the colander.rinse the black beans well under running water.now heat a vessel with oil and tip in garlic.when the garlic sweats, tip in the onions and fry until they sweat.tip in cumin pd and mix well.now add the black beans,water, stock cube and cook.lightly mash the beans.add pepper pd and only if necessary add salt.

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BROCCOLI CHEESE SOUP

required:butter-1/2 tbsp,1 small head-broccoli seperated into florets,dried garlic pd-2 pinches,chicken bone broth-3/4 th cup or vegetable stock,cream-1 cup,milk-1 cup,onion-1 small finely chopped,maida-1 heaped tsp,salt-according to taste,black pepper,cheddar cheese-10 tbsp
method
remove all the thicker stems and use the florets.heat a deep bottomed vessel with butter and add onion to it.when the onions sweats, add the flour and fry until the raw taste of the flour disappears.the flour should not change colour.now tip in broccoli,garlic pd and saute for few sec.add the stock and cook until the florets are slightly soft.pour milk,cream and mix well.when this comes to a boil add cheese,black pepper pd.adjust salt.do not cook for long after adding cheese.serve with toasted bread.

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CHICKPEAS AND WATERCRESS BROTH

required:chickpeas-2 cups,water cress-1 bunch roughly chopped,dry ginger pd-1/4 th tsp,,curry pd-1/4 th tsp,vegetable stock cube-1,white pepper pd-1/2 tsp,salt-only if required,water-1 lt[for soup and not for cooking the chickpeas]
method
soak the chickpeas in water for 5-6 hours.boil them in a pressure cooker for 7-8 whistles with double the quantity water and little salt.after the pressure goes down open the lid and add more water[adjust the water to 1 lt],stockcube,dry ginger pd,curry pd,white pepper and cook.add the water cress after the chickpeas are nice and soft.turn off after the leaves soften a little.adjust salt.
this can be prepared using canned chickpeas also.

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HOT AND SOUR SOUP

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required:button mushrooms big size-5 finely chopped,carrots-2 medium size finely chopped,beans-15 nos or 2 handfuls finely chopped,scallions-chop the greens and whites seperately,garlic cloves- 3 finely chopped,water-6 cups,ajinamoto-1/2 tsp or msg,onion-1 small finely chopped,green chilli sauce-1 tsp,siracha sauce-2 tsp,sugar-2 pinches,ginger-finely chopped 1" piece,vinegar-1 tsp,cornflour-2 tbsp,white pepper pd-1/4 th tsp,cabbage-1/4 th of a small head-finely chopped,salt-according to taste,light soya sauce-4 tsp
method
heat the oil and tip in garlic,onion,white part of the scallion one after the other.they should sweat but not change colour.next tip in ginger,beans,carrot,mushrooms one after the other. saute lightly and add dark soya sauce,sugar,msg or ajinamoto.pour water.mix cornstarch with little water so that there are no lumps.add this mixture to the soup pot when the water starts to boil.also add vinegar,green chilli sauce,sriracha.adjust the salt and add pepper pd.when the soup thickens finally add cabbage,green part of scallion and turn off.

LENTIL SOUP

required: cooked toordal-1/2 cup,water-1&1/2 cups,ginger-very small piece finely chopped,coconut milk-1/2 cup,green chilli-1 finely chopped,coriander-little finely chopped,salt-according to taste,turmeric pd-2 pinches,lime juice-1&1/2 tsp
method
to cook the toordal, soak in double the quantity of water in a pressure cooker. boil for 3 whistles after soaking and turn off.open the lid after the pressure goes down.make a puree with toordal,green chilli,ginger.add water,turmeric pd to this and start to heat on the stove.when hot add coconut milk,coriander.mix well add salt.let it reduce a little and turn off.this soup will be of thick consistency if the water is reduced

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SPINACH AND SWEETCORN SOUP

required:spinach-5 handfuls,hot water-to dip the spinach,water-4 cups,sweetcorn kernels-1 tin,salt-according to taste,butter-1 tbsp,garlic -3 cloves finely chopped,nutmeg pd-a pinch,white pepper pd-1/2 tsp,green chillies-3,dry ginger pd-2 pinches
method
put the spinach in hot water for 2 min and remove to a colander.pour cold water on the spinach and make a puree of the leaves along with green chillies.pass this through a sieve.keep it aside.open the sweetcorn tin and put it in a mixie jar with all the liquid in the tin.turn on the mixie and immediately turn off so that the sweetcorn doesn't turn a puree.
heat a sauce pan and add butter,garlic.when the garlic is slightly brown,add  ground sweetcorn and spinach puree,water,ginger pd,nutmeg pd,white pepper pd.cook for few minutes until the raw smell disappears and the soup becomes thick.

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MUSHROOM AND BROCCOLI SOUP

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required:mushrooms-400 g diced, finely chopped onion-1 tbsp,butter-1/2 tbsp,thai style green curry powder[by gourmet collection]-3 tsp,coconut milk-1 tin or 400ml,black pepper pd,broccoli-1 small head cut into small florets,milk-3 cups,salt-according to taste
method
heat the butter in a vessel and tip in the onions.lightly saute and when they sweat, tip in the mushrooms and stir fry until they turn little soft.add the curry powder,coconut milk,broccoli,black pepper powder,milk and cook until the broccoli is slightly soft.add salt and  mix well.serve hot

SQUASH SOUP

required:butter nut squash-1 lb,black pepper pd-1/4 th tsp,salt-according to taste,chicken stock cube-1,water-6 to 7 cup,cumin seeds-1 tsp,onion-1 small diced,carrots-1 diced,dried thyme-2 pinches,olive oil-4 tsp
method
warm the olive oil and tip in cumin seeds,onions.when the onion slightly changes colour add carrot,squash,chicken stock cube,little salt and cover until the squash is soft and cooked.grind this in a mixer jar with water and pass it through a sieve.heat it up again in the same pan and tip in thyme,black pepper pd.adjust the salt.when it's thick enough turn off.

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CLEAR VEGETABLE SOUP

required:carrot-2 no peeled and diced,cabbage-small portion chopped,curry leaves-few,salt-according to taste,black pepper pd-less than 1/2 tsp,maggi stock cubes-3,water-1&1/4 th ltr,pinch-ajinamoto[optional],ginger-small pieces julienned,green beans-chopped in small pieces
method
taka a deep bottomed pan and pour the water in.add the stock cubes and mix well.when water comes to a rolling boil;add salt,vegetables,curry leaves,ajinamoto.lastly add black pepper pd.turn off immediately otherwise the vegetables will become soft

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MUSHROOM AND BARLEY SOUP

required:ginger-1small piece finely chopped,onion-finely chopped-1 tbsp,mushrooms-226g cleaned and quartered,barley-1/2 cup,coriander-finely chopped,chicken stock cubes-2,black pepper pd,lemon juice-few drops,water-3 cups,oil-2 tsp,salt-if required,water-3 cups-3&1/2 cups
method
cook the barley and keep.heat a pan and fry the onion and ginger.tip in the mushrooms when the onion sweats.fry the mushroom on high flame and when half done add the water and stock cubes.when the stock cubes dissolve add the barley and mix well.lastly add the lemon juice and coriander

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EGG DROP SOUP

required:low sodium chicken broth-3 cups or use chicken stock cubes dissolved in water,eggs-3,spring onions-green chopped,ajinamoto-2 pinches,salt-according to taste,white pepper pd-3 pinches
method
crack and beat the eggs well.heat the stock water and when it comes to a boil, add the eggs and stir.immediately tip in salt,pepper pd,ajinamoto and spring onions.turn off while the eggs are still soft.

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VEGETABLE GARLIC SOUP

required:olive oil-1/2 tbsp,onion-1 medium roughly chopped,garlic cloves-7 roughly chopped, 1- large potato diced,baby carrots-1 handful,water-1&1/2 ltr,chicken stock cube-1,black pepper pd-1 tsp,coriander leaves-1 handful,milk-1/2 cup,spring onion greens-finely chopped,salt-according to taste
method
heat the oil and tip in onion.when it sweats,tip in garlic.when the garlic is light golden,pour the water.add the chicken stock cube,salt,potato,carrots,pepper pd and boil until the potatoes turn soft.turn off and add coriander leaves.after it cools down,grind in a mixie jar and pour this mixture back into the same pan.put the pan on low heat and pour the milk.check the seasoning and turn off after 2 min.put some spring onions on top.

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BHUTTE KA SHORBA

required-butter-1/2 tbsp,garlic cloves-5 chopped fine,sweetcorns-2 grated,green chillies-4,water,salt-according to taste,black pepper pd-1/2 tsp,coriander leaves-few,lime juice-1/2 lemon
method
melt the butter in a non stick pan.tip in the garlic and before the garlic turns brown add the sweetcorn and stir fry for 2-3 min.pour water to obtain the consistency of soup.cook for 7-8 min.now add finely chopped green chillies,black pepper pd and salt.cook further and after 2 min add coriander and lemon juice and turn off.

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GREEN PEA SOUP

required:butter-1 tbsp,onion-1 small finely chopped,fresh green peas-1&1/2 cups,water-1 lt,salt-according to taste,black pepper pd-coarsely ground-according to taste
method
boil the green peas and drain.collect the water.grind the green peas to a paste in a mixer jar.melt butter in a pan and fry the onion until it sweats.add the peas paste to the pan and fry for 1 min.pour water with the collected water to adjust the consistency and boil for 5 min.tip in salt and pepper pd.serve warm.

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