Bean and Pasta Soup

Ingredients 1/2 cup baked beans 1/2 cup cooked pasta 2 tbsp butter 3/4 cup thinly sliced onions 1 tbsp thinly sliced garlic (lehsun) 1 cup finely chopped tomatoes 1 tsp dried oregano 3 tbsp tomato puree salt to taste 1 tbsp cornflour dissolved in 1/4 cup of water For The Garnish 1 tbsp fresh cream 4 tbsp grated processed cheese Method 1. Heat the butter in a kadhai, add the onions and saut on a high flame for 1 to 2 minutes. 2. Add the garlic and saut on a medium flame for a few seconds. 3. Add the baked beans and tomatoes and cook on a medium flame for 1 to 2 minutes, while stirring continuously. 4. Add the oregano and cook on a high flame for a few seconds. 5. Add 2 cups of hot water, tomato pure and salt, mix well and cook on a high flame for 2 to 3 minutes, while stirring continuously. 6. Add the pasta and cornflour-water mixture, mix well and cook on a high flame for another 1 to 2 minutes. 7. Serve hot with fresh cream and grated cheese.

Cabbage and Capsicum Stir-fry Soup

Ingredients 2 whole dry kashmiri red chillies , broken 3 garlic (lehsun) cloves 2 tbsp butter 1/2 cup thinly sliced spring onions whites 1/2 cup shredded cabbage 3/4 cup thinly sliced red capsicum finely chopped spring onion greens 1 tsp lemon juice a pinch of sugar salt to taste Method

1. Put 3 cups of water to boil. 2. Soak the red chillies in cup of hot water for some time. Drain and discard the water. Add the garlic and pound them into a smooth paste using a mortar and pestle. Keep aside. 3. Heat the butter in a wok, add the red chillies and garlic paste and stir-fry for half a minute. 4. Add the spring onion whites, cabbage and red capsicum and saut for a 2 to 3 minutes. 5. Add the remaining 3 cups of hot water, spring onion greens, lemon juice, sugar and salt and bring to boil. 6. Serve immediately.

Lemon and Coriander Soup

Ingredients For the stock 2 to 3 pcs lemongrass (hare chai ki patti), washed 1 to 2 green chillies , slit Other ingredients 1/4 cup carrots, sliced 1/4 cup mushrooms (khumbh), sliced 1/4 cup finely chopped cabbage 2 spring onions, sliced 1 tsp oil salt and black pepper (kalimirch) powder to taste For the garnish 1 tbsp chopped coriander (dhania) 1 tsp lemon juice Method For the stock 1. Combine the lemon grass and chillies in a pan with 6 cups of water and bring to a boil. 2. Simmer till it reduces to approx. 4 cups. Strain and keep the stock aside discarding the lemon grass and chillies. How to proceed 1. Heat the oil in a pan and add the carrots, mushrooms, cabbage and spring onions and saut for 1 to 2 minutes.

2. Add the stock, salt and pepper and bring to a boil 3. Simmer till the vegetables are crunchy. 4. Serve hot garnished with coriander and lemon juice.

Carrot and Corriander Soup

Ingredients 1 tsp oil 1 cup finely sliced onions 2 cups carrot cubes 1 cup finely chopped coriander (dhania) salt and to taste For The Garnish a few carrot strips Method 1. Heat the oil in a pressure cooker, add the onions and saut on a medium flame for 2 minutes. 2. Add the carrots and cup of coriander and saut on a medium flame for another 3 to 4 minutes. 3. Add 4 cups of hot water and salt, mix well and pressure cook on a high flame for 2 whistles. 4. Allow the steam to escape before opening the lid. 5. When slightly cool, blend in a mixer till smooth. 6. Transfer the mixture to a deep non-stick pan and bring to boil. 7. Add the pepper and remaining cup of coriander and mix well. Serve immediately garnished with carrot strips.

Cream Of Spinach Soup

Ingredients 3 cups chopped spinach (palak) 1/2 cup chopped onions 1/2 tsp finely chopped garlic (lehsun) 1 tbsp plain flour (maida) 2 tbsp butter salt and pepperto taste For The Garnish 1/4 cup fresh cream Method

1. Blanch the spinach in boiling water for 10 seconds, remove and immerse in cold water to retain the color 2. Drain and puree the spinach in a blender. 3. Heat the butter in a pan and saut the onions and garlic till the onions and garlic till the onions turn translucent. 4. Add the flour and saut till the flour gets a sandy texture. 5. Whisk in 2 cups of water to the mixture, while stirring continuously and bring it to a boil till it thickens. 6. Add in the spinach puree and mix well. 7. Serve hot, garnished with a tbsp of fresh cream in each bowl.

Cream Of Tomato Soup

Ingredients 4 cups finely chopped riped tomatoes 1 bayleaf (tejpatta) 3 whole peppercorns (kalimirch) 1 1/2 tbsp butter 1 tbsp plain flour (maida) 1/4 cup tomato puree 2 tsp sugar salt and to taste 1 1/2 tbsp fresh cream For The Garnish 2 tsp fresh cream 1/4 cup bread croutons Method 1. Combine the tomatoes with 1 cup of water in a kadhai, add the bayleaf, peppercorns and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. 2. Remove the bayleaf and discard it and allow to cool completely. 3. Blend in a mixer to a smooth pure. 4. Strain the pure and keep aside. 5. Heat the butter in a kadhai, add the plain flour and saut on medium flame for 1 minute. 6. Add the prepared tomato mixture, 1 cup of water, tomato pure, mix well and cook for 1 minute. 7. Add the sugar, salt, pepper powder and fresh cream, mix well and cook on a medium flame for 2 minutes. 8. Serve hot garnished with fresh cream and bread croutons.

Paneer and Spinach Soup

Ingredients 1 cup paneer (cottage cheese) , cut into 1 x 1/4 thin long strips 1 cup finely chopped spinach (palak) 2 tbsp yellow moong dal (split yellow gram) 1/2 cup roughly chopped onions 2 tsp butter salt and freshly ground black peppercorns (kalimirch) to taste Method 1. Heat the butter in a broad non-stick pan, add the paneer and gently saut on a medium flame for 1 to 2 minutes or till the paneer is light brown in colour. Keep aside. 2. Combine the moong dal, spinach, onions and 5 cups of water in a deep nonstick pan, mix well and cook on a medium flame for 8 to 10 minutes or till the dal is cooked. Keep aside to cool completely. 3. Once cooled, blend in a mixer to a smooth pure and strain it using a strainer. 4. Transfer the pure to the same pan, add the salt, pepper and paneer pieces, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 5. Serve hot.

Chicken Noodle Soup

Ingredients

For Chicken: Chicken breast 2 Olive oil 2 tbsp Salt 1 tsp Black pepper 1 tsp For Soup: Chicken stock 8 cup Garlic cloves 2 Bay leaves 2 Egg noodles 1 cup Olive oil 2 tsp Carrots 2 (chopped) Onion 1 medium (chopped) Garlic cloves 2 Celery ribs 3 (chopped) Parsely 1 tsp Thyme 1 tsp

Sage tsp Oregano tsp Salt and pepper to taste

Cooking Directions 1. Preheat oven to 400 degree. 2. Season chicken breast with spices and place on non stick rimmed sheet and roast in oven for about 25 minutes or till chicken tenderise well. 3. Remove from oven let it cool then shred chicken. Keep aside. 4. Heat oil in large duch oven add garlic, onion, celery and carrot a pinch of salt cook till 5 minutes the vegetables become soft, pour into stock and cook for 5 minutes. 5. Add parsely, thyme, sage, oregano and bay leaves bring a boil and cook for another 10 minutes. 6. Add egg noodles simmer until noodles cooked through. 7. Add shredded chicken and remove bay leaves, season with salt and pepper and serve. 8. Note: Desired thickness of soup can be adjust by adding more stock or water.

Chicken & Egg Soup

Ingredients

Chicken breast 1 Oil 2 tbsp Leek 1 (sliced) Button mushroom cup (sliced) Carrot 1 (sliced) Broccoli 1 small (chopped) Chicken stock 1 1 glass Salt to taste Black pepper powder tsp White vinegar 1 tbsp Egg 2

Cooking Directions 1. Heat oil in a wok, add chicken cut into juliennes, leek, mushrooms, carrot and broccoli. 2. Cook for 2 3 minutes. 3. Now add chicken stock, salt and black pepper powder. 4. Cook over low flame for 8 10 minutes. 5. Then add white vinegar and allow to cook. 6. Now add egg and cook till egg comes on top. 7. Remove gently in a bowl and serve hot.

Hot and Sour Soup

Ingredients

Chicken stock 1 liter Chicken, boneless 300 gm (chopped) Corn flour 6 tbsp (diluted in 1 cup water taken from 1 liter water) Soy sauce 4 tbsp Eggs whites 3 Salt to taste Black pepper powder tsp Tomato paste 2 tbsp Cabbage 2 cup (shredded) Carrot 2 cup (chopped) Water 1 liter Lemon juice fresh 5 tbsp Red chili powder 1 tsp

Cooking Directions 1. Bring chicken stock and water to a rolling boil in a large pot. 2. Add tomato paste, black pepper and salt, cook for 5 minutes. 3. Now add the chili powder, soy sauce and chicken to the stock and gently simmer on medium low heat for further 10 minute. 4. Remove the scum that rises to the surface with the help of a spoon. 5. Add in cabbage and carrot and let it simmer for 2 minutes. 6. Thicken the stock by adding the corn flour paste in a thin stream while slowly and gently stirring the soup in one direction. 7. Beat the egg whites and pour them in the soup in a thin stream. 8. Add the lemon juice. 9. Pour the soup in a pretty bowl and serve with chili sauce, soy sauce and green chilies in vinegar.

Mixed Vegetable Soup

Ingredients

Chicken bones 250 gm Onion 1 (medium, diced) Garlic cloves 3 Tomatoes 2 (chopped) Potato 1 (diced) Green peas 1 cup Carrots 2 (diced) Cabbage 1 cup (shredded) Cauliflower florets 1 cup Salt 1 tsp

Black pepper powder tsp Black peppercorns 5 Lemon juice 4 tsp Fresh coriander 4 tbsp (chopped) Bay leaf 1 Clove 1 Water 3 liter

Cooking Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. Place chicken bones in a pot of water. Add the clove, bay leaf and black peppercorns. Simmer for 45 minutes, then strain the stock. Add potatoes and green peas to the strained stock and let it cook for 5 minutes. Add the garlic cloves and cauliflower and cook it for 5 minutes more. Now add the salt, lemon juice, black pepper powder, tomatoes, onions, carrots and cabbage. Cook for a minute. Pour into a serving bowl, sprinkle with a handful of chopped fresh coriander. Serve hot.