Soup Recipes - Page 2
Carrot and Coriander Soup Recipe
Ingredients
1. Chopped carrots (650gms)
2. butter (2tbsp)
3. chopped onion (1med.)
4. white pepper powder (1/2tsp)
5. chopped garlic (6-8cloves)
6. black peppercorns (1tsp)
7. bay leaves (2)
8. fresh coriander leaves (1medium bunch)
9. salt (to taste)
10. water (5c)
Method of preparation:-
1. Take fresh coriander leaves, chop them finely and reserve the stem. Take a deep pan, heat butter in it. Add bay leaves, black peppercorns, garlic, onion and then saute them for about 2 minutes.
2. Add 5 cups of water with carrots and coriander stem and keep them to boil. When the carrots get completely cooked then take off the pan from the heat. Keep it to cool and then put it in the blender to make a fine puree. Keep it to boil to reduce the stock slightly and then strain it.
3. Take the puree in a deep pan, add the strained stock in it to make the desired consistency. Again keep it to boil. add salt to taste and white pepper powder dissolved in little water. Add the finely chopped coriander leaves.
Cooking time 15 minutes
Email This Recipe To Your Friend
Cream Of Mushroom Soup Recipe
Ingredients
1. mushroom sliced (250 gms)
2. 1 onion (chopped)
3. butter (4 tsp)
4. water (3 glass)
5. crushed cloves (2)
6. crushed cinnamon (1 stick)
7. cornflour (4 tsp)
8. milk (1 cup)
9. salt and pepper (to taste)
10. cream (1c)
Method of preparation:-
1. Take a pan, heat butter in it and then add the chopped onion, water, spices tied in a bag and mushrooms. Cook till the mushrooms become soft.
2. When the mushrooms are properly cooked, then remove the spices from the liquid. Now blend the liquid in a blender. Reserve a few mushrooms for garnishing.
3. Now add milk to the soup mixture and boil it. Now in a separated bowl mix cornflour with 3/4 cup of water. Add cornflour mixture to the boiling milk. Then add salt and pepper as per taste. Garnish the soup with few sliced mushrooms and cream.
Email This Recipe To Your Friend
Creamy Spinach Soup (Palak Soup) Recipe
Ingredients
1. Spinach leaves (4c)
2. chopped onion (1)
3. water (2c)
4. plain flour or maida (2tbsp)
5. butter (2tbsp)
6. fresh cream (1tbsp)
7. milk (1c)
8. salt and pepper (to taste)
Method of preparation:-
1. Take spinach leaves, wash them and remove the thick stems. Take a pan, boil the spinach leaves with the water for about 8 minutes or until the spinach gets well cooked. Keep it to cool and then make the puree of boiled spinach in a blender and keep it aside.
2. Take a pan, heat the butter in the pan. Add the chopped onion and then saute them for about 3 minutes or until the onions get transparent.
3. Now add the plain flour and fry it on low heat. Now add the spinach puree, milk, salt and black peppers. Reduce the heat to low and keep it to simmer for about 3 minutes. Add the fresh cream just before serving and serve it hot with cheese crackers.
Email This Recipe To Your Friend
Sweet Corn Soup Recipe
Ingredients
1. Corn (1)
2. finely chopped spring onion (2)
3. vegetable stock (as required)
4. cinnamon clove (1)
5. cardamom clove (1)
6. green chilli (4)
7. tomato (1)
8. onion (1/2)
9. pepper (2tsp)
10. tomato sauce (5tsp)
11. salt and sugar (to taste)
Method of preparation:-
1. Make a paste of tomato, onion and green chili. Take a vessel, add the required vegetable stock in the vessel and then add the ground paste in the vessel.
2. Take a cloth and put the spices and make that into a small bag. Put the corn in the vessel and keep them to boil for about 20 minutes. Then put the sugar, salt and pepper and the spring onion and then mix them. Now add the tomato sauce. Mix it well.
3. Take out the vessel from the heat and then remove the spice bag. Now the soup is ready to serve. Pour the soup in the soup bowls and serve it hot.
Email This Recipe To Your Friend
Chicken Shorba Recipe
Ingredients
1. Boneless chicken (100gms)
2. chicken bones (500gms)
3. crushed black peppercorns (1/4tsp)
4. cumin seeds (1/2tsp)
5. oil (1tbsp)
6. cloves (5)
7. black cardamom (2)
8. bay leaf (1)
9. fresh coriander leaves (a few sprigs)
10. garlic (4-5cloves)
11. celery (1stalk)
12. carrot (1med.)
13. onion (1med.)
14. salt (to taste)
Method of preparation:-
1. Take chicken bones, clean and wash them. Clean, wash and then cut the boneless chicken into very small pieces. Peel, wash and then chop onion. Peel wash and the cut the carrot and celery into slices. Clean, wash and then chop the coriander leaves.
2. Take a pot, put the chicken bones in the pot. Add four cups of water, sliced onion, celery, sliced carrot, bay leaf, black cardamom, cloves and cook it until it reduced to half cup. Strain it and then keep it aside.
3. Take a pan, heat oil in the pan. Add cumin seeds and chopped garlic and then cook it for a minute. Add the reduced chicken stock, chicken pieces, crushed peppercorns and salt. Cook them until the chicken pieces get tender. Garnish this chicken shorba with chopped coriander leaves. Serve it hot.
Cooking time -20 minutes
Email This Recipe To Your Friend
Carrot and Coconut Shorba Recipe
Ingredients
1. Chopped carrots (3-4large)
2. coconut milk (4tsp)
3. coconut milk (2c)
4. oil (1tbsp)
5. fresh coriander leaves (4sprigs)
6. lemon juice (3/4tsp)
7. chopped fresh coriander leaves (2tsp)
8. black peppercorns (5-6)
9. chopped green chilies (2)
10. curry leaves (a few sprigs)
11. sliced onion (1med.)
12. mustard seeds (1/2tsp)
13. cumin seeds (3/4tsp)
14. salt (to taste)
Method of preparation:-
1. Take a pan, heat oil in it. Add cumin seeds and mustard seeds in the pan and fry them. When the seeds starts splutter then add chopped onion, curry leaves, carrots, black peppercorns, green chilies and salt and then mix it.
2. Cover the pan and cook it for 2 minutes. Add 2 cups of water in the pan and boil it. Again cover the pan and cook it for more 2 minutes. Add the chopped coriander leaves and keep on cooking until the carrots get cooked.
3. Now strain the cooked carrots and reserve the liquid. Keep the strained carrots to cool and then grind them with a little water to make a fine puree.
4. Take a deep pan, heat the strained liquid in the pan, add puree and mix it. Keep the mixture to boil. Add lemon juice and coconut milk and boil it.
5. Take four soup bowls, pour the soup in these bowls. Garnish each bowl with 1 teaspoon of coconut milk and sprig of coriander leaves. Serve it piping hot.
Cooking time – 12 minutes
Email This Recipe To Your Friend
Letil Soup Recipe
Ingredients
1. Washed masoor dal (3/4c)
2. crushed garlic (4cloves)
3. chilli powder (1/4tsp)
4. oil (2tsp)
5. tomatoes (3)
6. sliced onion (3)
7. salt (to taste)
8. lime juice (for serving)
9. boiled rice (1tbsp)
10. water (6c)
Method of preparation:-
1. Take a pan, heat the oil in it and fry the sliced onions for about 1 minute. Add garlic and the chilli powder and then fry again for 1 minute.
2. Add 6 cups of water, masoor dal, tomatoes and salt and cook them in a pressure cooker until the first whistle. When it is cooked then blend it in the mixer.
3. Now put this blended mixture in the pan and boil it for about 5 minutes. When the soup gets ready then garnish it with boiled rice and serve it hot with lemon juice.
Number of servings – 6
Making time – 15 minutes
Email This Recipe To Your Friend
Lentil and Vegetable Broth Recipe
Ingredients
For stock:-
1. Moong dal (2tbsp)
2. tomatoes (2large)
3. onions (2)
4. water (6c)
For topping:-
1. Chopped onion (1)
2. chopped spinach (1/2c)
3. chopped tomato (1)
4. shredded cabbage (1/2c)
5. baked beans or tomato Ketchup (2tbsp)
Method of preparation:-
1. First to prepare the stock, cut the onion and tomato into big pieces. Add moong dal and 6 cups of water and cook it in the pressure cooker. When it gets cooked then blend this mixture with a blender. Strain it to get the stock.
2. Take a pan, heat the oil in it. Fry the onions in it for about 1 minute. Add the vegetables and again fry for about 1 minute. Now add the sock in the pan and boil it for about 10 minutes.
3. Then add the thinly chopped beans and tomato and boil for few minutes. Now add salt and pepper according to taste. When it gets ready then serve it in serving bowls.
Number of servings -6
Cooking time – 20 minutes
Email This Recipe To Your Friend
Green Peas Skin Soup Recipe
Ingredients
1. Skin of green peas (6c)
2. butter (2tsp)
3. green peas (1tbsp)
4. skim milk (3tsp)
5. chopped onion (1)
6. salt and pepper (to taste)
Method of preparation:-
1. Take a pan, heat the butter in it. Then fry the chopped onions in the hot butter. Take a pressure cooker, add green peas and green peas skin it the cooker.
2. Place the cooker on heat and cook for 3 to 4 minutes. Add ½ cup of water and milk in the cooker and cook it until the first whistle. Now pour this cooked mixture in the mixer and blend it. Strain it to separate the stock from the skin and then discard the skin.
3. Put the stock in the pan, place it over heat and then boil it for about 1 minute. Add salt and pepper according to taste. Serve it hot in the serving bowls.
Number of servings – 6
Cooking time – 10 minutes
Email This Recipe To Your Friend
Corn Soup With Vegetables Recipe
Ingredients
1. Cream style corns (1can)
2. finely chopped mixed vegetables like carrots, cabbage, onion, cauliflower, french beans (1c)
3. cheese (2tbsp)
4. butter (3tbsp)
5. cornflour (2level tbsp)
6. Ajinomoto powder (1/2tsp)
7. water (6c)
For paste:
1. Green chillies (4)
2. ginger piece (1”)
3. garlic (4cloves)
For servings:-
1. Grated cheese
2. chillies in vinegar
3. chilli sauce
Method of preparation:-
1. Take a large bowl, put 6 cups of water in it an then mix the cornflour in the water. Add the paste of green chillies, ajinomoto powder, ginger and garlic in it.
2. Put this mixture in the pressure cooker and cook until done. Now add corns, all the chopped vegetables of about 1 cup in the cooker and then boil them for sometime.
3. Add butter and cheese and again boil for few minutes. When it gets ready then strain it with a strainer and serve it hot with the chilli sauce or with grated cheese. Serve it in the soup bowls.
Number of servings- 6
Cooking time -30 minutes
Email This Recipe To Your Friend