SPINACH SOUP
| Ingredients Recipe | Recipe |
|---|---|
| 2 cups Spinach (chopped) 1 onion (chopped) 1 Potato (cubed) |
Boil the vegetables with 3 cups of water in a pressure cooker. Cool and churn in a mixie. Add 3 cups of cold milk to this. Boil together and add salt. Garnish with grated cheese. |
HOT AND SOUR SOUP
| Ingredients Recipe | Recipe |
|---|---|
| 2-3 tomatoes 6 cups of water Boil together. Cool. Churn in a mixer and strain.; 1/2 cup Cabbage (shredded) 1/2 cup Carrot (grated) 1 Tomato (chopped) 1/2 cup Beans (finely chopped) 2 Mushrooms (finely sliced) Optional 1/2 tspn Ajinomoto 3 tspns Sugar 1 tspn Pepper 1 tspn Chili Sauce 2 tspns Vinegar 3 tblspns Corn flour 1/2 cup Water Salt to taste |
Heat oil in a pan add tomato and cook for a minute. Add shredded vegetables and aji-no-moto. Add tomato stock and bring to a boil. Add all the other ingredients, mix the corn flour in 1/2 a cup of water. Add stirring continuously. Cook for 2-3 minutes. Serve hot. |
TOMATO SOUP WITH VEGETABLES
| Ingredients Recipe | Recipe |
|---|---|
| 1/2 kg Red tomatoes 4 cups Water 1 Onion (sliced) 2 flakes Garlic (crushed) 1/2 tspn Chili pwd 2 tspns Oil Salt to taste 2 cups vegetables (chopped carrots, cabbage, onion, etc:) |
Heat oil in a Pressure cooker add garlic fry for a minute. Add onion and fry for a minute. Add chili pwd and mix well. Add tomatoes and 4 cups of water and cook. Cool and churn in a mixer and strain. Heat 1 tblspn oil in a pan, lightly fry mixed vegetables. Add the tomato soup, salt and pepper. Serve hot with grated cheese. |
MUSHROOM SOUP
| Ingredients Recipe | Recipe |
|---|---|
| Mushrooms 2 cups chopped Onion 1 chopped Potato finely chopped Butter 1 tbspn Salt and Pepper to taste |
Heat butter and fry mushrooms and onions for 5-6 minutes. Keep 1 tbspn aside for garnishing. Add potatoes and fry for 2-3 minutes. Add 3 cups of water and cook. Blend in a liquidizer and strain. After heating again add 1 tbspn of cream. Garnish with the fried musroom. |
ALMOND SOUP
| Ingredients Recipe | Recipe |
|---|---|
| Almonds 20 soaked Plain flour 1 tbspn Milk 2 cups Butter 2 tbspns Cream 1/2 cup Salt and pepper to taste |
Peel the almonds and blend with a little water to make a smooth paste Add the paste to cold milk. Heat the butter in a pan. Add the flour and fry lightly, add milk and almond paste. Bring to a boil while stirring continuously. Serve hot, garnished with fresh cream. |
CORN AND VEGETABLE SOUP
| Ingredients Recipe | Recipe |
|---|---|
| Corn 1 cup boiled Onion 1 chopped Celery 2 tbspns chopped Plain flour 2 tbspns Milk 2 cups Spring onions 2 tbspns chopped Capsicum 1 tbspn chopped Water 4 cups Cheese 2 tbspns grated Butter 2 tbspns White pepper ½ tspn Salt to taste |
Heat the butter in a pan. Fry vegetables- onion, celery, Capsicum and spring onions lightly. Add plain flour and fry lightly. Add the corn Add chilled milk and butter while stirring continuously. Serve hot with grated cheese sprinkled on top. |
CARROT AND CORIANDER SOUP
| Ingredients Recipe | Recipe |
|---|---|
| Carrot 650 gms chopped Onion 1 chopped Garlic 6-8 cloves chopped Bay leaves 2 Butter 2 tbspns Coriander leaves 2 cups chopped Water 8 cups Pepper and Salt to taste |
Heat the butter in a pan and fry the onion, garlic, carrot and half the coriander. Fry for 2-3 minutes. Add the water and cook Blend in the mixer and strain. Add the salt and pepper and garnish with coriander. |