Soups

SOUPS

Mushroom soup with light soy

Ingredients

4-5 medium fresh button mushrooms

1 teaspoon light soy sauce

3 cups vegetable stock

150 grams silken tofu, finely diced

salt to taste

1/2 teaspoon black pepper powder 

4 teaspoons sliced spring onion

Method

• Bring the vegetable stock and light soy sauce to a boil in a deep pan.
• Add the mushrooms and tofu and cook on low heat for three or four minutes but do not allow the mixture to boil. Add the salt and pepper powder. Stir to mix well.
• Transfer into individual soup bowls, sprinkle a teaspoon of chopped spring onions on each and serve piping hot.  

 Healthy and rich in protein, this soup can be prepared in a jiffy! Mushrooms and tofu hardly take any time to cook. This recipe has multi-nutrients and is recommended for all age groups.

• Chicken noodle Soup

  
  
  
  
  

   

  Ingredients

  300 grams rice noodles or rice vermicelli
  2 fresh red chilles seeded, and sliced
  2 tablespoons soy sauce
   1 ¼ cups bean sprouts, blanched
   1 medium onion, sliced
  White pepper powder to taste
  2 tablespoons chopped fresh coriander
  10-12 fresh basil leaves
  1 lemon, cut into wedges
  
  

  Broth

  10 cups chicken stock
  500 grams boneless chicken, skinned and cubed
  1 inch cinnamon
  4 spring onions, sliced
  1 inch ginger, crushed
  2 teaspoons sugar
  Salt to taste
  2 tablespoons fish sauce
  
  

  Method

  • Place the sliced red chillies in a bowl and add the soy sauce. Set aside
  • For the broth, bring the chicken stock, chickem, cinnamon, spring onions. Ginger, sugar and salt to a boil over high heat in a deep pan. Reduce heat and simmer for forty-five minutes, skimming off the scum as it rises to the surface.
  • Add the fish sauce and remove from heat. Remove the chicken and set aside to cool. Strain the mixture and keep the clear broth warm over very low heat.
  • Boil plenty of water in a deep pan, add the noodles and blanch for about five minutes or until they soften. If using vermicelli it will take around two minutes. Drain and rinse in cold water. Drain thoroughly and set aside.
  • When the chicken cools down, shred it into thin strips.
  • Place the noodles/vermicelli in individual serving bowls, top with the bean sprouts shredded chicken and onion. Pour the hot broth over. Sprinkle the white pepper powder and serve piping hot garnished with fresh coriander and basil leaves along with lemon wedges and bowl of red chillies in soy sauce
  
  
  
  
  This soup is excellent for growing kids what with the protein-rich bean sprouts and chicken!

Chicken barley soup

Ingredients

2 chicken legs, skinned

½ cups barley

1 bay leaf

4-6 black peppercorns

1 medium onion, sliced

2 medium carrots, cut into fingers

3-inch celery stalk, cut into 1-inch pieces

2 tablespoons butter

 Salt to taste

1/4 teaspoon white pepper powder

¼ tablespoon cornflour

1 tablespoon chopped fresh parsley

1 small cucumber, seeded and cubed

Method

·         Soak the barley in two cups of water for an hour.

·         Take seven cups of water in a heavy-bottomed pan and add the bay leaf, peppercorns, carrots, onion, celery and chicken to it. Bring it to a boil and lower the heat.

·         Continue to simmer on medium heat, removing the scum from time to time. Cook for thirty to thirty five minutes on medium heat.

·         Strain the stock and set it aside. Debone the chicken legs and chop the meat. Discard the vegetables.

·         Drain the water from the soaked barley.

·         Melt the butter in a non-stick pan on low heat, add the barley and cook for three to four minutes.

·         Add the reserved stock and continue cooking for another half an hour.

·         Add the salt and white pepper powder.

·         Add the chicken to the barley mixture and simmer for another three to four minutes.

·         Add the cornflour dissolved in half cups of water, cook for a minute and remove from heat. Add the parsley and stir.

·         Serve piping hot garnished with cubes of cucumber.

Barley is added to increase the fibre content. The carrots and celery add Vitamins A and C. An ideal soup for the whole family as it gives instant energy.

French onion an garlic soup

Ingredients

3 medium onions, thinly sliced

5-6 garlic cloves

4 slices brown bread

2 tablespoons olive oil

1 medium carrot, thinly sliced

4 cups vegetable stock

Salt to taste

¼ teaspoon white pepper powder

¼ cup grated cheese

Method

• Chop three to four garlic cloves and keep the remaining whole.
• Cut the brown bread into small round slices. Apply one tablespoon olive oil and rub with whole garlic cloves. Toast till crisp.
• Heat the remaining olive oil in a non-stick pan, and sauté the onions on medium heat till browm. Drain well. Keep a few slices aside for garnishing.
• To the same oil, add the chopped garlic and asute til light brown. Add the carrot and sauté for few minutes.
• Add the vegetable stock and bring it to a boil. Lower heat and let it simmer for ten to fifteen minutes.
• Add the salt and white pepper powder.
• To serve, ladle the soup into individual bowls, float the toasted brown bread, top it with grated cheese and fried brown onions and serve hot.

Garlic acts as a rejuvenator. It removes toxins, revitalizes the blood and stimulates blood circulation. Carrots and cheese are rich in vitamin A and calcium. So this soup is not just tasty it is very healthy too.

Tomato and basil soup

 

Ingredients

20-24 medium tomatoes, quartered

24 fresh basil leaves

2 bay leaves

20 black peppercorns

2 medium onions, sliced

8 garlic cloves, chopped

2 six-inch celery stalks, finely chopped

2 medium carrots, roughly chopped

Salt to taste

2 tablespoons gram flour

2 teaspoons sugar

Method

• Heat a non-stick pan. Add the bay leaves, half of the peppercorns and onion and roast until translucent.
• Add the garlic, celery and three tablespoons of water. Stir lightly.
• Add the carrots and tomatoes.
• Reserve six basil leaves for garnish and add the rest to the tomatoes.
• Stir and add salt. Cook on medium heat till the tomato pieces soften. Add three cups of water and bring it to a boil. Cover and cook for ten to fifteen minutes.
• Strain the mixture through a strainer. Reserve the liquid. Remove the peppercorns and bay leaves from the residue and allow it to cool. Blend in a mixer to get a smooth puree.
• Roast the gram flour in another pan till fragrant. Add the pureed tomatoes and mix.
• Add the sugar, salt, freshly crushed remaining peppercorns and let it simmer for a couple of minutes. Strain and bring to a boil again.
• Garnish with the reserved basil leaves and server piping hot.

Want a fresh glowing skin? Have tomatoes as they are rich in vitamin A and C and the antioxidant lycopene.  Basil, or tulsi, is rich in calcium, potassium, vitamin A and is also low in fat.

Mutton pudina shorba

Ingrediants

350 grams boneless lean mutton, cut into 1/2 inch cubes

25-30 fresh mint leaves, roughly chopped 

1 tablespoon olive oil

1 teaspoon cumin seeds

1 medium onion, chopped

1 garlic clove, chopped

1/4 teaspoon red chilli flakes

1/2 teaspoon cinnamon powder

1 green cardamom

2 medium tomatoes, skinned, seeded and roughly chopped

1/2 cup chickpeas, boiled

A few saffron threads

Salt to taste

1/2 cup skinned milk yogurt, whisked

Method

• Heat the oil in a pressure cooker, add the cumin seeds and saute till they begin to change colour. Add the onion and saute till translucent. Add the garlic, chilli flakes, mutton cubes and fresh mint. Continue to saute for a few seconds.
• Add the cinnamon powder and cardamom and continue to saute for two more minutes.
• Add the tomatoes, chickpeas, saffron, salt and six cups of water and bring to a boil. Pressure cook for around twenty-five minutes till the pressure is realesed six times (six whistles).
•   Remove the lid when the pressure has reduced; add the yogurt and cook over low heat for two to three minutes. Serve hot.

Mutton is rich in protein and vitamin B. This is an excellent soup for adolescent children who need extra proteins for growth and development. It can be given to nursing mothers too, as it is a galactagogue. Chickpeas add consistency as well as protein. Besides mint is a digestive aid.