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Sizzling soups

SUJATA MALANI
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Recipes Try these soups with seasonal produce for nutritious bowls of warm soups

Nourishing sipSoups are perfect for all seasons
Nourishing sipSoups are perfect for all seasons

Before the pleasant evenings give way to warmer temperatures in the coming weeks, indulge in home-made 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): 3-4

Onions, finely chopped: 1

Garlic: 2-3 flakes

Kashmiri chillies: 2

Butter: 2-3 tbsp

For the vegetables

Carrots, grated: 2

Spring onions, finely chopped with leaves: 3-4

Finely sliced cabbage: 1/2 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 onions and garlic and stir fry for 2-3 minutes; then add Kashmiri red chillies and stir fry again. Now add tomatoes.

Blend these vegetables in a mixer. Strain to get a thick pulp. Keep it aside.

Heat the remaining butter. Add vegetables and stir fry for some time. Add the tomato pulp.

Cook on a low flame. If the mixture is a bit 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 mixie and pass through a sieve.

Heat the butter, add the cauliflower mixture and cook on a 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: 2-3 flakes

Fresh mint leaves: 10-

12

Butter: 2 tbsp

Milk: 3 cups

A pinch of sugar

Fresh cream: 1/2 cup

Salt and pepper to

taste

For garnishing

Green peas and mint leaves

Method

Peel and chop the potatoes and onions finely. Wash the minty leaves and green 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 a low flame. Allow it to cool. Blend in a mixer. Strain to get a thick pulp. Add the milk.

Cook on a low flame until the soup thickens. Add the sugar salt and pepper.

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

SUJATA MALANI

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