Sizzling soups

HAVE A SIP: It is time to tuck into these rather unusual soups  

WHEN THERE is a cold nip in the air it is time to have something hot. And there is nothing better than a hot soup. It does wonders in warming one up and with some rolls or garlic bread it can be a complete meal. The soups listed below may be unusual to taste but can be checked out for a change of taste.

Spicy vegetable and tomato delight


Spring onions with leaves (chopped) - 4 Carrots (grated) - 2 Cabbage (finely sliced)- 1/2 cup Capsicum (finely sliced) - 1 Cornflour - 1 tsp

For the puree:

Large tomatoes - 2-3 Onion (finely chopped) -1 Garlic -3-4 flakes Kashmiri chillies - 2 Butter - 2 tbsp Salt and pepper to taste

Method: Heat one tablespoon of butter. Add onions and garlic. Fry a little. Then add the Kashmiri chillies and tomatoes. Fry again. When cool blend in a mixer. Strain to get a pulp. Heat the remaining butter. Add the spring onions, carrots, cabbage and capsicum. Fry for a few minutes. Add the tomato pulp with five cups of water. Put it to boil. Add the cornflour with a little water and add it to the boiling mixture until it thickens. Add salt and pepper. Serve hot.

Ginger soup


Ginger (grated) - 3 tbsp Water - 4 cups Cumin seeds (roasted) - 1 tbsp Black pepper (freshly ground)- 1/2 tsp Juice of a lemon Salt to taste

Method: Mix the ginger with water and put it to boil. Put it on a low flame and allow it to cook for about 30 minutes until reduced to half. Grind the roasted cumin seeds. Add it along with the pepper and salt. Allow it to cook for a few minutes. Remove for heat. Add lemon juice. Mix well and serve hot.

Cauliflower delight


Cauliflower (remove florets) - 1 small head

Potatoes - 2 Water - 3 cups Onion - 1 Coriander (chopped)- 1 tbsp Butter - 2 tbsp Salt and pepper to taste Cheese (grated) for topping

Method: Peel and chop the potatoes. Boil the cauliflower and potatoes till tender. Pass them through a sieve so as to get a thick pulp. Keep it aside. Heat the butter. Fry the onions until light golden. Add the pulp. Cook over a low flame. Add the chopped coriander, salt and pepper. Serve hot topped with grated cheese.

Chinese healthy soup


Bean sprouts - 1 teacup Cauliflower flowerettes - 1/2 teacup Carrot (finely chopped) -1 French beans - 5-6 Spring onion (chopped with leaves) -1 Capsicum (finely chopped) -1 Parsley - 1/2 cup Sugar - 1 tsp Soya sauce - 1tsp Ajinomoto - 1/2 tsp Water - 5 cups Cornflour - 2 tsp Oil - 2 tbsp Salt and pepper to taste

Method: Heat oil. Fry onions. Then add the remaining vegetables and ajinomoto. Fry again. Add water, soya sauce, bean sprouts, sugar, salt and pepper. Allow it to boil. Mix the cornflour with a little water. Add it to the boiling soup. Let the soup thicken. Serve hot.

Mushroom soup


Mushroom (washed and chopped) - 1 teacup Onion (finely chopped) - 1 Milk - 1 teacup Water - 3 teacups Butter - 3 tbsp Cornflour - 1/2 tsp Salt and pepper to taste

Method: Heat the butter. Fry the onions and mushrooms for four-five minutes. Keep half of this aside. Grind the other half of the mushroom-onion mixture into a thick paste. Add three teacups water and put it to boil. Add the remaining mushrooms and milk. If the soup is thin add a bit of cornflour mixed with water to it. Add salt and pepper. Serve hot.


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