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.
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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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