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CURRY SOUP RECIPE

Ingredients:

50 gms arhar dal 1 tsp ginger (adrak) paste 1 tsp garlic (lasan) paste

50 gms tomato (tamatar) puree 7-8 curry leaves (kari patta) 3 glasses of water 1/4 tsp turmeric (haldi) powder salt (namak) and pepper to taste 2 tsp butter

for garnishing : 1/2 cup boiled rice (chawal) (chawal) lemon

How to make curry soup: Boil dal well. Melt butter, add curry leaves, tomatoes puree, ginger, garlic paste. Fry for a while. Add salt, turmeric powder and dal. Add more water if required. Boil well. Garnish with boiled rice and lemon ring. How to make Tomato Soup Ingredients to serve 2

Tomatoes - 4 cups chopped Sugar - 1 tbsp or to taste water - 3 cups corn flour - 1 tablespoon salt - 1/2 tsp or to taste black pepper powder - 1/2 tsp or to taste. Fresh Cream or butter - 1 tsp Preparation:

Wash tomatoes. Chop roughly. Cooking Method:

Boil 1 cup water in a pan. Add tomatoes to it. Cook for 5 minutes or till tomatoes are just done. Take off fire. Puree the tomato along with the water in which it was cooked. Pass through a sieve to remove skin and seeds. Put the puree back in the pot. Add 1 cup water. Bring to boil. Mix corn flour in a 1/2 cup water. Add to the soup mixture while stirring so as not to form the lumps. Let it boil for a minute. Check for consistency, add more water if needed. Add salt, sugar, and pepper powder according to taste. Boil for 2 minutes. The soup is ready. Add cream or butter just before serving in the soup bowl. Serve hot with croutons or garlic bread. Enjoy your Soup with your family and friends.

Tips:

You can add a little butter or milk just before serving. Vegans can add coconut milk or cream instead of dairy milk.

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Carrot Broth (Gajar Soup)

Serves: 4 Cooking time (approx.): 14 minutes Style: Indian Vegetarian

2 big carrot(s) chopped 2 medium potato(es) chopped 1 big onion(s) chopped

2 tablespoon(s) butter 1 teacup(s) milk salt, black pepper and oregano to season.

Boil the chopped carrot(s) and potato(es) in a vessel for about 7 minutes or till tender and cooked. Cool. Add some water and blend in a liquidizer. Strain and keep aside the puree. Heat butter on medium level in a pan for a few seconds. Add the chopped onions. Fry on medium heat for about 4 minutes or till onions are transparent. Now add the strained puree, milk, salt and pepper. Stir well. Bring to boil and then keep on low heat for about 3 minute(s). Sprinkle oregano. Serve hot with: bread sticks.

Cauliflower Soup Recipe

Cauliflower Soup Recipe Preparation Time 10 Minutes Cooking Time 30 Minutes Difficulty Easy Rating 7.0 / 10 ( 4 votes) Recipe Type Veg.

Ingredients: 100g Potatoes (peeled and chopped) 500g Cauliflower (separated into little florets) 800ml Vegetable Stock or Water

1 Bay Leaf 1/4 tsp Ginger 2 Garlic Cloves (crushed) 1 tbsp Butter 1 Onion (chopped) Salt and Pepper (as per taste) Coriander Leaves finely chopped (garnishing)

How to make Cauliflower Soup: Heat the butter in a good sized saucepan, depending on the number of people for whom you are preparing soup. When the butter is heated, fry in ginger, bay leaf and onion for 5 minutes or until brown. Push the knob on the medium flame and add potatoes, cauliflower and garlic in it. Cook for another 5 minutes. Now, add stock or water and bring it to boil. Cook the soup until the cauliflower leaves are tender. When the cauliflower leaves become tender, puree the soup using a hand blender and sieve it. Bring the soup to boil again and add salt and pepper as per your taste. Pour the soup in the bowls and garnish it with coriander leaves. Serve hot

Pea Soup Recipe Difficulty Average Recipe Type Veg.

Ingredients: 2 tbsp Butter 2 Medium shallots, finely chopped 2 Cups water 3 Cups fresh shelled green peas Salt and pepper to taste 3 tbsp whipping cream (optional)

How to make Pea Soup: Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender for 12 to 18 minutes. Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving. Pea Soup is ready. Pasta Soup Recipe

Pasta Soup Recipe Difficulty Easy Rating 8.0 / 10 ( 2 votes)

Recipe Type Veg. Calories Per Serving 230

Ingredients: 1 cup Garbanzo beans (Chickpeas) 1/2 cup Pasta 2 cups Vegetable stock 1/2 Onion (chopped) 1 piece Garlic (finely chopped) 1/2 Carrot (scraped and chopped) 3 sprigs Parsley Leaves (chopped) 2 tbsp Vegetable oil 3 tsp Tomato Sauce Salt and Pepper as per taste

How to make Pasta Soup: Soak the Garbanzo beans in enough water taken in a bowl for overnight. Cook it in the morning. Keep aside. Heat oil in a pan, add onion and garlic. Fry till onion turns tender. Now add vegetable stock, carrot, parsley leaves and pasta into it. Bring soup to a boil, cover, and reduce the flame. Simmer for 5 to 6 minutes or until the vegetables are cooked.

Add tomato sauce and cooked garbanzo beans. Add salt and pepper to taste. Simmer about 4 to 5 minutes or until flavors are blended. Serve hot.

Spinach Soup Recipe

Spinach Soup Recipe Difficulty Easy Rating 8.6 / 10 ( 7 votes) Recipe Type Veg.

Ingredients: 4 Cups spinach leaves 1 Onion chopped 2 tbsp Plain flour 1 Cup milk 2 tbsp Butter 1 tbsp Fresh cream 2 Cups water Salt and pepper to season

How to make Spinach Soup: Wash the spinach leaves and remove the thick stems. Boil it along with the water for about 8 minutes, till the spinach is well cooked. Cool and puree it in a blender, set aside. Take a pan and heat butter in it. Add the chopped onions and fry over medium heat for about 3 minutes, until the onions are transparent. Add the plain flour and fry it over low heat. Now combine the spinach puree, milk, salt and pepper with it. Simmer over low heat for about 3 minutes. Before serving, add the fresh cream.