Archive for the ‘Soup Recipes’ Category

Cantonese Chicken Soup

Cantonese Chicken Soup

Ingredients :

=> 5 pieces bok choy or any green vegetable.

=> 1 whole chicken (boiled)

=> 3-4 spring onions

=> 5 large spoons of chicken stock

=> 10 mushrooms
Cantonese Chicken Soup
Method

=> De-skin the chicken and cut it into 10 -12 big pieces.

=> Now, slice the mushroom into equal halve.

=> coating the chicken pieces, bok choy and the mushroom in a bud vase.

=> Add the chicken stock to this.

=> Put this in an oven to cook for an hour and the soup is ready.

Spanish Omelette

Spanish Omelette

Ingredients :
=> 6 eggs
=> 3 green chillies, chopped
=> 2 potatoes, cut into fingers, rubbed with some salt
=> 4-5 Tbsp oil, to fry potatoes
=> 1 Tbsp coriander leaves, chopped
=> 2-3 Tbsp sauteed onions
=> Black pepper powder, a pinch
=> Salt, to taste
=> 1 cheese slice, torn into little pieces
=> 1 Tbsp oil, to cook the omelet

Method

=> Peel and cut the potatoes and rub them with some salt.

=> In a dish include 4-5 tbsp oil and throw the potatoes till cooked.

=> In a dish break the eggs and whisk them till cushy. Include hacked corriander clears out.

=> Add 2-3 Tbsp sauteed onions, green chillies, dark pepper and some salt and little bits of cheddar cuts. Whisk. Blend in the cooked potatoes.

=> In a pot include a Tbsp of oil and pour the hitter. Cook for a moment. Spread it with a top and cook for an alternate 2-4 minutes. Flip and cook from the other side.

=> Cut and serve.

Aloo Aur Do Pyaz Ka Shorba

Aloo Aur Do Pyaz Ka Shorba

Delicious aloo shorba made with assorted spices, served with thin, crisp potato straws.

Ingredients :
-> 6 medium-sized potatoes
-> 1 large turnip (shalgam)
-> 2 Tbsp garlic, chopped
-> 2 Tbsp ginger
-> 1/2 cup leeks, chopped
-> 1 cup onion, chopped
-> 1/2 cup green onion, chopped
-> 2 green chillies
-> 1/2 cup cream
-> 2 Tbsp oil
-> 1 tsp cumin seeds
-> 1 tsp turmeric powder
-> 15 curry leaves
-> 2 bay leaves
-> Salt to taste
-> 1 tsp chaat powder
-> 1 tsp chilli powder
-> Few sprigs coriander leaves
Aloo Aur Do Pyaz Ka Shorba
Method
-> Peel and boil 5 potatoes and turnip with garlic, ginger, leek, onion, green onion and green chilli.
-> Make smooth puree for the soup (shorba).
-> Add cream and season.
-> In separate pan heat oil add cumin, turmeric, curry leaves, bay leaves and give a tempering to the soup.
-> Slice 1 potato. Cut juliennes. Deep fry. Season with salt, chat powder and chilli powder. Use this for garnish along with coriander leaves.

Low fat French Onion Soup

Low fat French Onion Soup

An old world classic that never goes out of style. Only this time, it’s low fat.

Ingredients :
=> 4 onions, sliced
=> 1/2 tsp butter
=> A little olive oil or canola spray
=> 3 tablespoons white wine
=> A sprig or two of fresh or dry thyme
=> 4 large cups chicken stock (i made this with the stock cube)
=> Salt and pepper
=> A piece of wholewheat toast baked in oven with grated gouda cheese till it browns slightly.
=> 1 tsp finely chopped garlic/ 1 tsp garlic paste
Low fat French Onion Soup
Method

=> Take a heavy bottomed pan.

=> Add butter and olive oil or spray.

=> When warm, add onions and garlic.

=> Now the idea is to keep cooking these onions on a slow flame.they should caramelize in about 20 minutes.

=> After adding these onions,cook on low for 10 minutes. Now add wine.

=> Once the onions are nicely caramelized, add the stock add let it come to a boil.

=> Taste and season with salt and pepper.

=> Put wholewheat bread in toaster and toast.now add grated cheese and let it melt till slightly brown in oven.

=> Add soup to soup bowl with a good amount of onions. Top with toast and serve.

Charred Eggplant Soup

Charred Eggplant Soup

A wintery delight. Eggplant seasoned and char grilled, combined with tomato water and other seasonings to give you a tasty soup. Topped with a blob of whipped hung curd.

Ingredients :
=> 1 medium-sized eggplant (approx. 500 gm)
=> 1 Tbsp olive oil
=> 1 onion, finely chopped
=> 1/2 tsp cumin seeds
=> 1 tsp garlic, finely chopped
=> 1 tsp of ginger, grated
=> 2 green chillies (optional)
=> 1 tsp coriander powder
=> 1 tsp cumin powder
=> 1 tsp garam masala
=> 1 tsp red chilli powder
=> 200 ml tomato water
=> 1 Tbsp green coriander stems, finely chopped
=> 1 Tbsp fresh green coriander, finely chopped
=> A pinch of green cardamom powder
=> 1 tsp whipped hung curd
=> Season with salt and pepper
Charred Eggplant Soup
Method

=> Season the eggplant with sea salt, pepper and olive oil and grill it till the skin has charred and soft.

=> Then cover and allow it to cool so the skin is easy to peel off and discard the charred skin.

=> Coarsely mash the eggplant and keep aside.

=> Now heat the oil in a pan, add the cumin seeds and let them splutter.

=> Add the onions and saute on medium heat till soft and translucent.

=> Add the garlic, green chillies and the ginger and saute for 1 minute.

=> Mix in the coriander powder, cumin powder, red chilli powder and garam masala.

=> Add the tomato water (To get tomato water blend 2 large tomatoes in 500 ml of water and strain.)

=> Stir well and cook for 3-5 minutes or till it reduces a little, stirring often to prevent the spice mix from sticking to the bottom of the pan.

=> Add the mashed eggplant into the pan and mix well.

=> Season with salt and cracked back pepper.

=> Add the chopped fresh coriander stems and stir.

=> Cook for another 10 minutes.

=> Using a hand blender, blend the ingredients in to a nice thick soup.

=> Garnish with a blob of whipped hung curd, cardamom powder, coriander leaves and olive oil.
Serve hot or cold.

Chilled Cucumber Soup

Chilled Cucumber Soup

A cold soup perfect for the summer. Chilled soup with the added goodness of yogurt topped with Parmesan coated croutons.
Ingredients :
-> 2 cucumbers, peeled and chopped
-> 1 Tbsp yogurt, heaped
-> 7-8 mint leaves, chopped
-> 1 clove garlic
-> Salt and pepper to taste
-> 2 tsp lemon juice
-> 2 cups chicken stock

For the Croutons:
-> 2 slices of bread, cut into cubes
-> Oil to shallow fry

For Garnishing:
-> 1/2 cucumber, chopped
-> 2-3 mint leaves chopped
-> Parmesan coated croutons
-> Parmesan, grated
-> Olive oil, to drizzle
Chilled Cucumber Soup
Method

-> Blend the chopped cucumbers in a mixi.
-> Add chicken stock yogurt, mint, garlic, salt, pepper and lemon juice. Blend it all together.
-> Keep it in the fridge to cool.

For the Croutons:
-> Cut the bread into cubes and shallow fry them.
-> Drain them out on a plate. Grate some Parmesan cheese over it and toss.

Garnishing:
-> Add the chilled cucumber soup in individual bowls.Sprinkle the chopped cucumber, mint, croutons and grated parmesan on it. For the final touch drizzle some oilve oil.
-> Serve chilled with hot croutons.

Chicken Ball And Spinach Soup

Chicken Ball And Spinach Soup

A subtle tasting and low fat soup. The flavor is light and lemony. Its full of healthy veggies, light chicken balls and is filling to the core.
Ingredients :
For chicken balls:
=> 500 gm chicken leg or breast minced
=> Thinly chopped spring onion greens
=> Carrots
=> 1 tsp white pepper powder
=> 2 chicken stock cubes crumbled
=> 1 Tbsp sesame oil
=> 2.5 Tbsp grated ginger
=> 1 egg for binding
=> Salt to taste
=> Little star anise powder
=> 2 cloves garlic, chopped
=> 3 Tbsp soya sauce
=> Potato starch

For the soup:
=> 5 cups chicken stock or hot water mixed with 2 stock cubes
=> 1/2 cup mushrooms chopped into quarters
=> A few spinach leaves ripped
=> Bean sprouts cleaned and kept aside.
=> Juice of 3 lemons
=> Soya sauce
=> Salt, to taste
=> 2 eggs beaten
Chicken Ball And Spinach Soup
Method

For chicken balls:
=> Mix all ingredients above with mince till evenly distributed and place in the refrigerator.

For the soup:
=> Heat stock and when boiling add the egg mix till it scrambles in the soup. Mix lightly.
=> Take chicken out of fridge and form balls with wet hands. Add to soup.
=> Now taste the soup and adjust seasoning with salt and soya sauce.
=> Finally add mushrooms and shredded carrots. Let it cook till they have a nice crunch and not overdone.
=> Add lemon juice. Taste. If you need more juice, add. Dont overcook the lemon juice.
=> At the end, just before serving, throw in the bean sprouts and torn spinach leaves and serve.
=> Serve with vinegar-chillies and your favorite chilli sauce.

Broccoli and Cheddar Soup

Broccoli and Cheddar Soup

The Piano Man, New Delhi cooks up a healthy, wholesome and filling broccoli soup with cheddar cheese.
Ingredients :
=> 200 gm fresh chopped broccoli
=> 150 ml vegetable stock
=> 30 gm Roux
=> 1/2 onion finely chopped
=> 3 cloves garlic finely chopped
=> 20 gm butter
=> Pinch of nutmeg
=> Pinch of white pepper powder
=> Pinch of salt
=> Pinch of black pepper
=> 2 Tbsp cream
=> 50 gm shredded cheddar cheese
Broccoli and Cheddar Soup
Method

=> Cut some broccoli florets and blanch them. Be very carefully as they cook very quickly. Once done chop them up nice and fine.

=> Roux can be made by mixing 1/2 butter and 1/2 maida. Mix it over low heat, let it cook for a while and when it turns golden it’s done.

=> Heat butter in a pan, sweat garlic & onion, and add chopped broccoli and saute.

=> Season with salt, pepper & nutmeg powder. Saute and them take this mix out in a bowl.

=> Chill in the refrigerator for a couple of minutes.

=> In the meanwhile prepare the base.

=> The rule with stock and roux is that you mix them when either they are both cold or hot.

=> So we mix the roux and some of the stock both at room temperature into a paste.

=> Add the remaining stock to a pan. Bring it to a boil and them lower the heat and let it simmer.

=> Add the roux mix to it. Now while it simmers puree half of the broccoli mix and mix with the other half.

=> Add cheddar cheese and simmer.

=> Add the puree and fine broccoli mix.

=> Now add the cream. Mix well and remove from heat immediately.

=> Garnish with some cheese.

Kidney Beans and Pasta Soup

Kidney Beans and Pasta Soup

A wholesome soup with kidney beans, veggies and pasta infused with a tomato-tamarind sauce giving it a traditional touch.
Ingredients :
-> 1 Tbsp olive oil
-> 1/4 tsp heeng
-> 1 tsp fennel powder
-> 1 cup green/yellow/red peppers
-> 1 potato, par boiled and cut in cubes
-> 1 carrot, pre boiled and cut into small cubes
-> 1/2 cup blanched beans
-> 1/2 cup kidney beans, pre-boiled
-> 1 cup or more wholewheat pasta, boiled
-> 1 cup tomato-tamarind sauce
-> Salt and pepper
-> 2 tsp pudina leaves (mint)
-> Cheese, to garnish
Kidney Beans and Pasta Soup
Method

-> Heat some oil in a pan.

-> Add the heeng and fennel powder.

-> Stir it for a few seconds and then add the vegetables.

-> First add the peppers. Saute.

-> Now add the potato, carrot and blanched beans. Saute.

-> Now add the kidney beans and mix well.

-> Now add the pasta.

-> Add the tomato-tamarind sauce. (For the sauce just puree 1-2 tomatoes with some tamarind)

-> Add some water to adjust the consistency of the soup.

-> Season with some salt and pepper.

-> Sprinkle some mint leaves.

-> Now cover it and let it boil for 5 minutes.

-> Let it simmer for a while till it thickens.

-> Once it reaches the desired consistency take it off the heat.

-> Garnish with some grated mint and cheese.

Roast Pumpkin Soup

Roast Pumpkin Soup

A comforting bowl of pumpkin soup with the flavour-goodness of honey and cream.
Ingredients :
-> Half a pumpkin, split in two
-> 1 tsp of honey
-> 1 cup cream
-> 1 bulb of garlic, skin removed
-> 1 onion
-> 2 liter chicken stock
-> Olive oil
-> Salt and pepper
-> 2 red chillies, 1 deseeded and finely chopped
-> Juice of 2 lemons
-> Zest of one lemon
-> Extra virgin olive
-> Handful of thyme
Roast Pumpkin Soup
Method :

-> Preheat the oven to 180-200 degrees C.

-> Cut the pumpkin in half, remove the seeds and slash it in.

-> Drizzle some olive oil, salt and pepper and rub well on the cut side of the pumpkin.

-> Poke the red chilly and place it inside the pumpkin with thyme.

-> Drizzle olive oil on the onion and garlic and put them with pumpkin in the oven to roast.

-> Remove from the tray and allow the tray to cool.

-> Scoop the flesh of pumpkin into a saucepan. Add onion, garlic and 1 cup of chicken stock and blend the mixture.

-> Heat pan, add rest of the chicken stock, honey and cream. Bring to gentle simmer and season to taste.

-> Make the masala with finely chopped red chilly, lemon zest, some lemon juice, some extra virgin olive oil, salt and pepper.