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Soups for every season

MOUSHMI KISHORE
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RECIPE For a variety of soups

Bowl full of warmthSoup
Bowl full of warmthSoup

Soups offer a tasty meal, packed with nutrition and flavour. There’s a soup for every occasion and every taste.

Though readymade soups and canned versions abound, it’s always healthy to make your own. And, you can get adventurous in the kitchen, too.

Cauliflower Meat Soup

Ingredients

One medium cauliflower

(florets)

Two small onions

(minced)

Three cups meat stock

One cup milk

Two tbsp butter

One spring parsley

(minced)

Two egg yolks well-

beaten

Salt and pepper to taste

Method

Heat butter and sauté onion. Add cauliflower, meat stock, salt, pepper and cook until cauliflower turns tender. Mash and pass through a sieve. To this, add milk and egg yolks. Cook for three minutes. You can also add water instead of meat stock if you are a vegetarian and one teaspoon cornflour mixed with melted butter in place of egg yolks. Serve garnished with parsley.

Mixed Vegetable Soup With Cheese Balls

Ingredients

Two onions

Two turnips

Four carrots

Two beetroot

250 gm of tomatoes

One cup milk

One cup fresh cream

Two tbsp butter

Cheese balls

One spring of chopped

parsley

Salt and pepper to taste

For Preparing Cheese

Balls

Ingredients

Two tbsp cooked rice

Two tbsp grated cheese

Two tbsp chopped

parsley

Two tbsp plain flour

One tsp chilli powder

Ghee for frying

Salt to taste

Method

Mix all ingredients. Shape into small rounds balls. Deep fry in ghee. Serve hot with the soup.

Method (for soup)

Cut vegetables into big pieces, add eight cups of water and put to cook in a pressure cooker. Blend the mixture in a liquidiser and strain the soup. Add butter and boil for 10 minutes. Warm the milk. When you want to serve, add warm milk, cream, salt and pepper. Add cheese balls and decorate with chopped parsley. Serve hot.

Chicken Soup

Ingredients

Four cups chicken stock

One lemon

One egg

Three tbsp water

Salt and pepper to taste

Method

Bring the stock to boil and add lemon juice, salt and pepper. Beat together egg and water and slowly pour into the boiling stock stirring rapidly. Serve immediately.

Spicy Tamarind Soup

Ingredients

Half cup mix dal (toor,

moong, masoor)

Half cup tamarind

water

Two tomatoes (blanched

and diced)

Half cup finely chopped

coriander leaves

Ten to 12 curry leaves

Five cups water

Salt to taste

For masala

Roast and grind to paste half-piece ginger, half-piece turmeric, two red chillies, four pepper corns, one tsp cumin seeds, one tsp coriander seeds and one bay leaf.

Method

Boil dal in little water, mash, pass through sieve and set aside. Take tamarind water, add salt, ground masala paste, curry leaves, tomatoes, water and boil for 10 minutes.

Add dal, coriander leaves and boil for another five to 10 minutes. Serve very hot garnished with coriander leaves.

MOUSHMI KISHORE

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