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Sweet Potato Soup

23 Apr

sweet_potato_soup
Sweet Potato Soup.

Sweet potato is peeled and cooked in vegetable stock along with onion. Once the sweet potato is cooked, it is then ground in to puree with milk or heavy cream. Serve sweet potato soup immediately.
Makes: around 2 Servings of Sweet Potato Soup.

Ingredients:

Sweet Potato 2 Medium
Onion 1
Nutmeg powder a Small Pinch
Black Pepper Powder a big Pinch
Milk or heavy Cream 1/2 Cup
Corn Flour 1 Tbsp
Vegetable Stock 1 1/2 Cups
Lemon Juice 1 tsp
Butter 1 Tbsp
Salt to Taste

Method of preparation:

Peel, remove ends, wash and roughly chop sweet potato.
Peel and roughly chop the onion.

Heat butter in a pan, add corn flour and fry till the mixture turns golden brown in color.
Add the chopped onion and sweet potato.
Fry briefly, add vegetable stock and salt.
Cook the mixture till sweet potato turns soft and vegetable stock reduces quite a bit meanwhile.
Remove from heat, puree the sweet potato mixture with milk or heavy cream, black pepper powder, nutmeg powder and lemon juice.
Remove the pureed sweet potato soup onto a bowl.
Serve sweet potato soup immediately.
Notes: Make sure sweet potato is cooked well before removing from heat.

Suggestions: Adjust black pepper according to taste.
Variations: You can garnish the sweet potato soup with finely chopped chives or crouton. Add chopped vegetables like carrot, celery etc along with sweet potato if you wish.
Other Names: Sweet Potato Soup.

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Green Onion Soup

14 May

green_onion_soup
Ulli Kadala Soup.

Green onion soup is one of the simple and delicious soups that can be done easily. Once onion is lightly browned, spring onions are slowly cooked in vegetable stock till soft. A handful of chopped spring onions are seasoned with salt and black pepper and fried to enhance its flavor. The fried spring onions are used as a garnish for spring onion soup along with home made croutons.
Makes: 2 – 3 Servings

Ingredients:

Spring Onions 1 8 – 10
Onion 1 small
Garlic 2 Pods
Vegetable Stock 2 1/2 Cups
Lettuce (shredded) a small handful
Salt to taste
Black Pepper to taste
Butter 1/2 tsp
Olive Oil 1 tsp
Home Made Croutons as required

Method of preparation:

Remove stems, and slice all the spring onions along with the bulbs.
Peel, remove ends and finely chop onion.
Peel and mash the garlic pods.

Heat half a tsp of butter in a pan, add 2 tbsps of chopped spring onions.
When spring onions start to brown around the edges, add black pepper and salt.
Remove from heat and reserve for garnish.

Heat olive oil a saucepan, add chopped onion, garlic and salt.
Fry till onion turns translucent and starts to brown.
Stir in vegetable stock and simmer for 10 minutes.
Add remaining spring onion and simmer for 5 more minutes.
Then, add shredded lettuce and simmer for a minute.
Garnish with home made croutons and fried spring onion.
Notes: To make home made croutons, mix chopped white bread pieces with little olive oil, salt, black pepper, red chili flakes and place them on baking tray in 380F preheated oven for 5 – 10 minutes or until golden colored.

Suggestions: If soup is too thick, add more vegetable stock. Don’t overcook lettuce or spring onions.
Variations: Variations include adding more vegetables like carrots, leeks, chives, cabbage, etc…
Other Names: Scallion Soup, Salad Onion Soup, Spring Onion Soup.

Minty Green Peas Soup

20 Mar

peas_soup
Mint and Green Peas Soup

Ingredients:

Fresh Green Peas 1 cup (shelled)
Mint Leaves 1/2 cup packed
Potato 1 small
Onion 1
Rice Flour 1 tbsp
Whole / Skimmed Milk 1 cup
Garlic 3 cloves
Salt to taste
White Pepper Powder to taste
Olive Oil 1 tbsp

Method of preparation:

Clean, separate, wash and roughly chop mint leaves.
Peel and roughly chop potato.
Peel and finely chop onion.
Peel and mince the garlic cloves.

Heat oil in a sauce pot, add chopped onion and garlic.
Once onion turns translucent, add potato, mint leaves, peas and 2 cups of water.
Boil until green peas turns soft and potato is completely cooked.
Cool the green peas and mint mixture and grind it into smooth paste.

Heat a sauce pot, pour the green peas and mint mixture into the pot and stir in the milk.
Bring the mint and green peas soup to a bubble and remove from heat.
Serve hot creamy minty green peas soup with home made croutons.

Notes: To make home made croutons, mix chopped white bread pieces with little olive oil, salt, black pepper, red chili flakes and place them on baking tray in 380F preheated oven for 5 – 10 minutes.

Creamy Broccoli Soup

13 Feb

broccoli_soup
Creamy Broccoli Soup with Home Made Croutons

Ingredients:

Broccoli 3 cups packed
Onion 1
Bay Leaf 2
Rice Flour 1 tbsp
Whole / Skimmed Milk 1 cup
Salt to taste
Black Pepper to taste
Olive Oil 1 tbsp

Method of preparation:

Separate the big heads of broccoli and wash them thoroughly.
Peel and finely chop onion.

Heat oil in a sauce pot, add chopped onion and bay leaves.
Once onion starts to brown, add rice flour and let the flour turn to golden brown.
Now add broccoli, 2 cups of water, freshly ground black pepper and salt.
Boil covered until broccoli is soft and completely cooked.
Cool the broccoli mixture, discard the bay leaves and blend broccoli into fine creamy mixture.

Heat a sauce pot, pour the blended broccoli mixture into the pot and stir in milk.
Bring the broccoli soup to a light boil and remove from heat.
Serve hot creamy broccoli soup with home made croutons.

Notes: Drizzle olive oil, salt, black pepper, red chili flakes on chopped white bread pieces and place the mixed bread pieces on baking tray in 380F preheated oven for 5 – 10 minutes to make home made croutons.

Palak Shorba

10 Apr

palak_shorba

Ingredients:

Spinach/ Palak/ Palakura 1/2 bunch
Ginger 1 inch piece
Garlic 3 cloves
Onion 1 medium sized
Cardamoms 2
Cloves 3
Cinnamon 1 inch stick
Cumin seeds 1 tsp
Maida 2 tbsps
Black peppercorns 4
Bay leaves 2
Ghee 1 tbsp
Salt to taste

Method of preparation:

Clean and wash spinach leaves. Blanch them in boiling water for 4-5 minutes.
Drain, refresh in cold water and puree them in a blender.
Peel, wash and chop ginger, garlic and onion.
Heat butter in a pan, add cardmoms, cloves, cinnamon, cumin , refined flour,
ginger, garlic, onion, black pepper and bay leaves. Saute for few minutes.
Add 5-7 cups of water and bring to boil.
Strain the stock and add spinach puree.
Add salt and bring to boil for few minutes.
Serve hot.

Notes: You can actually do the talimpu with mustard seeds.