A healthy fill

Before the nip in the evening air disappears, giving way to warmer temperatures in the coming weeks, indulge in home-made warm soups. Here are a few soup recipes that make use of seasonal vegetables.

Tomato Vegetable Broth

Ingredients

For the puree Large tomatoes (boil and remove skin): 3or 4

Onions, finely chopped: 1

Garlic: 2 or 3 flakes

Kashmiri chillies: 2

Butter: 2 or 3 tbsp

For the vegetables

Carrots, grated: 2

Spring onions, finely chopped with leaves: 3 or 4

Finely sliced cabbage: Half cup

Capsicum, finely chopped: 1

Corn flour: 1 tbsp

Salt and pepper to taste

For garnishing

Grated cheese: 2 tbsp

Method

Heat one tablespoon butter. Add the onions and garlic, and stir fry for two to three minutes. Add Kashmiri red chillies and stir fry again. Now add tomatoes. Blend these in a mixer. Strain to get a thick pulp. Keep it aside. Heat the remaining butter. Add the vegetables and stir fry for some time, and add the tomato pulp. Cook on low flame. If the mixture is thin, add corn flour mixed with water and cook until the soup thickens. Add salt and pepper to taste. Serve hot garnished with grated cheese.

Cream Of Cauliflower Soup

Ingredients

Cauliflower (remove small flowerettes): 1

Potatoes: 2

Onion: 1

Water: 3 cups

Butter: 2 tbsp

Salt and pepper to taste

For garnishing

Grated cheese: 2 tbsp

Finely chopped coriander leaves: 1 tbsp

Method

Peel and chop the potatoes and onions. Sauté them in butter. Add the cauliflower and water and cook until tender.

Allow it to cool. Blend in a mixer and pass through a sieve. Heat the butter, add the cauliflower mixture and cook on low flame. The soup will gradually thicken. Add salt and pepper to taste. Serve hot garnished with grated cheese and chopped coriander.

Minty Green Peas Soup

Ingredients

Shelled green peas: 2 cups

Onion: 1

Potato: 1

Garlic: 2 or 3 flakes

Fresh mint leaves: 10 to 12

Butter: 2 tbsp

Milk: 3 cups

A pinch of sugar

Fresh cream: Half cup

Salt and pepper to taste

For garnishing

Green peas and mint leaves

Method

Peel and chop the potatoes and onions finely. Wash the mint leaves and the peas. Heat the butter.

Add the green peas, mint leaves, onions and potatoes, and stir fry until soft and tender. Add a bit of water and cook on low flame. Allow it to cool.

Blend in a mixer. Strain to get a thick pulp. Add the milk.

Cook on low flame until the soup thickens. Add the sugar salt and pepper. Serve hot, garnished with green peas and mint leaves.

(Note: To thicken any soup, add a little corn flour mixed with water to the soup and cook on low flame)

SUJATA MALANI