Thursday, January 4, 2024

Homemade Soups That Start With the Letter C

Recipes for cabbage, cauliflower chickpea and coconut soups.
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Cabbage Soup

Ingredients for Cabbage Soup:

  • 1/4 cup ghee

  • 1 onion, chopped

  • 2 lb. cabbage, chopped

  • 1 lb. potato quartered

  • 2 1/2 cup water

  • 1 1/4 cup vegetable stock

  • 1 tsp. cornstarch

  • salt and pepper to taste


Preparation Method for Cabbage Soup:

Step-01: Heat ghee in a pan and fry the onion until soft.

Step-02: Add cabbage and stir until wilted and coated with ghee.

Step-03: Add potato, tomatoes, and water, bring to a boil, cover, and cook over medium heat for about 10 minutes.

Step-04: Add stock, return to boil and cook for 5 minutes.

Step-05: Remove from heat and mash or puree the soup.

Step-06: Blend cornstarch with a little soup then stir it into the pan and bring it to boil, stirring until slightly thickened.

Step-07: Season to taste with salt and pepper.


Cauliflower Soup

Ingredients Cauliflower Soup:

  • 1 head cauliflower, cut into florets

  • 1 bay leaf

  • 1/2 tsp. salt

  • 2 Tbs. butter or margarine

  • 1 onion, finely chopped

  • 1 potato, sliced

  • 1/4 C. plain (all-purpose) flour

  • 3 cup milk

  • salt and pepper


Preparation Method for Cauliflower Soup:

Step-01: Place cauliflower, bay leaf, and salt into a pan and add just enough water to cover.

Step-02: Cook till the mixture boils, then reduce the flame and cook for an additional 7 minutes.

Step-03: Drain, reserving the liquid.

Step-04: Meanwhile, melt butter and fry onion and potato for 5 minutes until soft but not browned.

Step-05: Blend in flour and cook, stirring continuously for 2 minutes.

Step-06: Then add milk by stirring and cook till boiling.

Step-07: Add cauliflower, reduce heat, and simmer gently until tender.

Step-08: Puree in a blender or food processor then return to the pan and stir in enough reserved liquid to desired consistency.

Step-09: Check and adjust the seasoning to taste and reheat before serving.


Chickpea Soup

Ingredients for Chickpea Soup:

  • 2/3 cup chickpeas, soaked overnight

  • 3 3/4 cup water

  • 1 tsp. cumin seeds

  • 2 tsp. coriander seeds

  • 1 tsp. fenugreek seeds

  • 3 dried red chilies

  • 1 Tbs. grated (shredded) coconut

  • 2 Tbs. ghee

  • 8 oz. tomatoes, skinned and chopped

  • 1 tsp. ground turmeric

  • 1 tsp. sugar

  • 1 tsp. salt


Preparation Method for Chickpea Soup:

Step-01: Bring chickpeas and 2 1/2 cups water to a boil, cover, and simmer for 1 hour until tender.

Step-02: Grind cumin, coriander and fenugreek seeds, chilies, and coconut.

Step-03: Heat ghee and fry spices for 1 minute.

Step-04: Puree chickpeas then stir in the fried spices, tomatoes, turmeric, sugar, and salt and add the remaining water.

Step-05: Cook till boiling, then cover with a lid, reduce the flame and cook on simmer for 20 minutes.

Step-06: Remove from flame, serve hot.


Coconut Soup

Ingredients for Coconut Soup:

  • 2 coconuts grated,

  • 2 blades of mace,

  • 1 salt-spoonful of cinnamon,

  • 3 pints of water,

  • Juice of a lemon,

  • 2 eggs,

  • 1 oz. of fine wheat-meal,

  • pepper and salt to taste.


Preparation Method for Coconut Soup:

Step-01: Cook the shredded coconut in water till boiling, add cinnamon, mace, and season.

Step-02: Then cook the mixture on low flame for an hour, and then strain through a sieve the mixture and then return the soup to the saucepan.

Step-03: Add wheat-meal, eggs, and lemon juice to form a paste, mix it well in the soup.

Step-04: Then allow the soup to simmer for 5 minutes, and serve hot with plain boiled rice.

♦♦

Soup recipe from Homemade25 Soup Recipes for Nutrition and Health Benefits. Be a part of the healthy eating family at viaindiankitchen.com.


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