SPRING ONION SOUP/SOUP VARIETIES

Come winters,it is always comforting to grab a bowl of soup.I made this delectable Spring Onion Soup last weekend for dinner and all enjoyed it to the core.Though soups can be had any time of the day,i like to have it just before dinner.This recipe is adapted from Sanjeev Kapoor's website and i was quite impressed by the recipe,since it was simple and quick to make.I have a few soup recipes but this one is different,as i didn't know such a soup existed.I thought of spring onion as a garnishing green or perhaps used in a subzi or paratha.See down below how i made this..




SUMMARY
Course:Appetizer
Cuisine:Asian
Serves:3
Cooking Time:20 minutes

INGREDIENTS

Spring Onion	1 bunch
Onion	1
Potato	1
Garlic	1 pod
Butter	1 tsp
Oil	1/2 tsp
Pepper Powder	1 tsp
Lemon Juice	1/2 tsp
Salt	to taste

HOW TO MAKE

• In a pan add butter,oil and crushed garlic.

• Add now white and green part of chopped spring onion.

• Add chopped onion and potato now.Fry till it emits a nice aroma.

• Add water and cooked till potato is soft.

• Once cooled transfer into a blender and puree it.

• Transfer it to a pan and add water of desired consistency.

• Add salt, pepper powder lemon juice.

• Garnish with freshly chopped spring onions.

• Enjoy this soup with hot buns.

Notes

• You can top the soup with fresh cream.
• Adding butter gives a tasty twist to the soup.
• You can add ginger also at the time of blending.

Read How to Cook

LEMON CORIANDER SOUP/SOUP VARIETIES

Lemon Coriander Soup is a most wanted recipe to post on my blog.And when recently when i happened to taste this on my friend's house,i knew this is time is the time for me to try out this at home.Ravi always likes to have something hot just before weekend brunch,so this time i didn't want to miss the oppurtunity to try out.Lemon coriander soup is a light and clear soup and with the aromatic mixture of lemon and fresh earthy flavour of coriander leaves,it gets even better.As you can see it is easy and heart warming recipe.I decided i will make this often.So let us see how i made this wonderful soup..

   SUMMARY                                                                                                                                  

Course:Appetizer                                                                                                                                 

Cuisine:Indo-Chinese                                                                                                                          

  Serves:2                                                                                                                                                  

   Preparation Time:10 minutes                                                                                                                 

   Cooking Time:10 minutes                                                                                                                      

     Total Time:20minutes                                                                                                                                INGREDIENTS                                                                                                                                                           

                                                                                                                       

Baby Corn	3
Corn Kernels	3 tsp
Beans	4
Cabbage	4 tsp
Carrot	1/4
Peas	3 tsp
Capsicum	a bit
Lemon Zest	of a lemon
Lemon Juice	2 tsp
Coriander leaves	1/2 bunch
Salt	to taste
Pepper	to taste
Water	I cup

HOW TO MAKE                                                                                                                                   

• Chop coriander leaves alongwith stem reserving a small portion for garnishing.Peel the skin of the lemon.Boil water and add lemon zest and coriander.Strain it and discard the coriander and lemon zest.

• Keep the strained liquid for later use.Meawhile chop all the veggies finely.

• Boil water and add vegetables and once they are cooked add the lemon zest coriander water.

• Add pepper powder and lemon juice.

• Add chopped coriander leaves for garnish.

• Serve hot immediately.

Notes

• You can add all the veggies mentioned or omit some as per your liking.
• Adding lemon zest gives unique taste but don't boil it too muchas it may turn the soup bitter.
• As this is a no oil soup,you can have it heartily.

Read How to Cook

MINESTRONE SOUP

Minestrone Soup is a thick italian soup with lots of vegetables and pasta.It is a meal in itself due to the addition of lots of veggies and thankfully Dhivya loves soups and I can be rest assured whenever I make soups,it will disappear in no time.People who are fond of pastas can go for this recipe and try in place of any regular soup you would make at home.I was wanting to post this for a long time and could do it last week and the weather was so apt for this piping hot soup.There are a lot of variations in which you can make this recipe such as the vegetables or the kind of pasta you use.I have used macaroni pasta,but you can use spiral as well.So whenever you want to surprise your family with any soup of a different kind,do try this.I have adapted this recipe from Sanjeev Kapoor website.So here comesthe recipe for a filling and healthy soup your way..


SUMMARY
Course:Appetizer
Cuisine:Italian
Serves:2
Preparation Time: 5 minutes
Cooking Time:10 minutes
Total Time:15 minutes


INGREDIENTS

Tomato	2
Onion	1
Potato	1
Baby Corn	6
Carrot	1
Garlic	2 cloves
Mixed Herbs	1 tsp
Salt	to taste
Oil	1 tsp
Macaroni Pasta	2 tsp
Tomato Sauce	2 tsp
Water	2 cups

HOW TO MAKE

• Chop all veggies finely.Peel garlic and chop that too.In a pan add oil and then chopped garlic.

• Add onions and fry till pink.Add tomatoes and fry them till mushy and soft.

• Add mixed herbs and mix well.

• Add rest of the veggies and add water and pasta.

• Wait till all vegetables are cooked properly.Add tomato sauce and salt.

• When the whole mass turns thick and pasta and veggies stand cooked,switch off the flame.

• Filling and tasty Minestrone Soup is ready.Enjoy with bread or as it is.

Notes

• You can garnish with basil leaves for additional taste and aroma.
• In place of water you can vegetable stock.
• Add mixed herbs not more than the quantity mentioned as the soup may turn bitter.

Read How to Cook

TOMATO SOUP

Soups are always liked by everyone at home.I make this tomato at least twice a month as it is easy preparing as well as very filling.As we all know know soup works as an appetizer and this one with rich red colour and strong flavour,works well on the tummy to initiate your appetite.Tomato soup is one of first soups I learnt to make and often order while eating out.Tomatoes are a rich source of the anti oxidant lycopene which is known for combating with cancer.It is because of this nutrient that it is red in colour.Now besides all these things,tomatoes are loved by all,so go ahead to the kitchen to make a fresh bowl of tomato soup and sit back and enjoy..

Read How to Cook

CARROT GINGER SOUP

Soups are always comforting and give an additional attraction with a meal.Amidst all different soups,this carrot ginger soup stands apart as i have included many indian spices in it.Very soothing during cold cough this one is also a great appetizer and is very filling too and can be had in between meals.I have made this to times in my house and all liked it very much.I added caraway seeds and cumin to subside the sweetness of carrots.A different from the regular soups this will a nice hit in your homes.So do try and let me know..

INGREDIENTS

Carrot	3
Ginger	2 inch bit
Cumin /Jeera	1/4 tsp
Caraway seeds/Ajwain/Omam	1/4 tsp
Salt	to taste
Coriander leaves	a few
Pepper powder	1/4 tsp
Lemon	1/2

 

HOW TO MAKE

• Pressure cook carrots and ginger for 2 whistles.Put them in a blennder once cooled.Along with that add ajwain.jeera and coriander leaves.Blend to a smooth paste.

• Transfer the paste in to a vessel and add a cup of water or more.Bring it to a boil and add pepper powder and salt to taste.Once the soup consistency is reached add lemon juice and switch off the flame.

• Serve hot before any meal.

Notes

• You can add more pepper or ajwain if you want.
• You can also make soup with beetroot like this.
• Check for water as carrot tends to get thicker when boiled.

Read How to Cook