Roasted Tomato Basil Soup by Shubha

Roasted Tomato Basil Soup

Ingredients :

Fresh Tomato - 6 big
Canned plum tomato - 1
Onions - 1 1/2 cup chopped
Garlic - 8 cloves finely chopped
Red chilli flakes - 4 tbsp
Fresh basil - 4 cups
Olive oil - 1/4 cup + 1 tbsp
Salt to taste
Butter - 1 tbsp
Dried or fresh Thyme - 3/4 tsp
Vegetable broth - 1 cup
Freshly ground black pepper - 1 1/2 tsp
Fresh cream - 1/2 cup (optional)

Method :

Rub the tomato with 1/4 cup olive oil, salt, and pepper. roast it in a preheated oven of 400 f for 45 minutes.

In another pan saute the onion, garlic and chili flakes in 2 tbsp plive oil unti they start to brown and well roasted. Add the canned tomato, basil, thyme and vegetable stock to the onions. Add the oven roasted tomato along with the liquid to the mix and let it come to a boil and simmer uncovered for 40 minutes.

Cool lightly and blend into a coarse mixture. Add the cream to it.... (its optional) Check for some seasoning and serve hot or cold.

Mulligatawny soup by Shubha

For this recipe you need:

Yellow lentils (toor dal) - 1 1/4 cup
French cut beans - handful
Peas - 1/2 cup
Sweet corn kernel - 1/4 cup
Carrot - 1 finely julianed or grated
Potato - 1/2 medium potato chopped
Ginger - 1" piece finely chopped
Garlic - 1 pod finely chopped
Garam Masala - 3 tsp
Turmeric powder - 2 tsp
Green chillies - 2-3
Salt to taste
Ghee /butter - 1 tsp
Fresh Coriander leaves
Jeera (cumin seeds) - 1tsp


Method:
In a small pressure pan or cooker put the dal, vegetables and all the other ingredients in the cooker. Pour in aprox 1 1/2 to 2 cups of water in it and cook in the pressure cooker giving 2 whistles.If ur having a big cooker u can keep the daal and the vegetables in seperate containers and cook. Later u can mix them together in a pan adding all the masalas.I prefer making it in the cooker itself as its much easier.

Once the daal is cooked, off the gas and let the pressure be released.
Now check the consistency of the soup if it is too thick, add 1-2 cups of water as needed and let it boil well. Add a spoon of butter or ghee to the soup and mix well.Garnish with coriander leaves before serving..

Nonmbu Kanji by Ayesha

Nonmbu Kanji by Ayesha

In a pressure cooker add 1.5cups of moong dal & 2cups of basmati rice,nicely wash them.to that add water,turmeric powder,red chili powder,tomato,cabbage,carrot,SALT & chicken(bnls) or meat..nicely pressure cook it for 5whistles for chicken & 8 whistles for meat..let the pressure go then separate the chicken..blend the other ingredients with hand blender,mash the chicken or break it into small pieces..add the mashed chicken into the kanji,if u want u can add water bring it to boil..then in a pan add oil then curry leaves,cinnamon,cardamon & clove,let it fry for some time then add the little onions before the onions turn brown add ginger-garlic paste when it turns brown pour it in the boiling kanji..garnish with cilantro..the kanji is ready..

this is how i do..

Sweet corn Soup by Shubha

Sweet corn Soup

Ingredients:

Sweet corn 2 ears (on cob.)
Corn kernels 1 tbsp
Corn flour 3 tsps
Vegetable broth (u can even use plain water instead.)
Sugar
Salt to taste
Vinegar 1 1/2 tsp
Chili sauce 2 tsp
Soy sauce 2 tsp
Vegetables sliced (carrots, string beans, Green Onions)
Sesame oil/olive oil or canola oil.
a small pinch ajinomoto (optional)

Method:

Shred the kernels alone from the cob and cook them using water or broth. Once they are tender. Blend them coarsely, set aside.

In a wide pot, heat oil. Add cornflour, sugar, salt, vinegar, soy sauce and chili sauce...cook for 2 minutes. keep stirring.

Then add blended corn puree. Cover and cook for a while. Let it all gel together..

Now, steam the vegetables in a microwave bowl for 2 minutes and keep aside. When the corn mixture is cooked a bit, add vegetables to it. Let it come to boil.

Garnish with coriander

Serve warm!

Broccoli Soup by Selvi

Broccoli Soup

broccolli 2,1/2 onion,2 or 3 garlic pods,jeera,pepper corns 4,1 tb spoon cilantro leaves, knorr vegetable bouillon cubes 2,tomato 1...if u r not calorie freak 1 tb butter,salt..ellama 2 cups water oothi...minimum flame la vachi..1 whistle.
aprum aarinadhum grind pannittu...serve with 1 tea spoon of heavy whipping cream

Butternut squash soup by Shubha

Butternut squash soup

Ingredients :

Butternut squash : 1 medium (cut into big chunks)
Vidalia onion : 1
Green pepper - 1/2
garlic pods : 6 big
Oregano fresh : 2 sprigs (u can use sage if u have... it smells even better)
tomato : 1 small (optional...naan poten... enaku pidikyum :P)
Garam masala :2 tsp
coriander- jeera powder - 1 tsp
Salt
sugar - 1/2 tsp
Milk /cream - 2 tbsp (optional)
olive oil - 1 tsp
chilli flakes - as per taste (optional)
Pepper powder
Fresh coriander and rosted crished almonds to garnish

Method : in a greased baking pan... chop all the vegtables (squash, onion, pepper, garlic and tomato) and arrange. Add salt, chilli flakes, a pinch of sugar, and oregano/ sage and mix well. add olive oil and toss well again.u can even use spary if u desire. Add around 1/4 cup water and roast the vegetables at 400 F for 20-30 mins or till the vegetables have become tender and slighty golden on crust. Let it cool.

Once cooled. blend it into a paste using the residue water from the baking pan.

Now take this mixture in a deep bottomed pan and bring it boil adding little water or milk (i added 1/2 cup water and 1/2 cup milk for slight creamy taste). Let the soup is thick. dont add too much water. now add garama masala and the coriander jeera powder. add salt and pepper if needed. add the rest of the sugar and bring to a nice boil. keep stirring in between.

Serve hot with roasted crushed almonds and coruander leaves. Serve with a lemon wedge on top

* we both like the sweet taste so i added suagr. Please alter the soup according to ur taste... if u like tangy dont hesitate to add few drops of lemon juice while serving.

We ate this with toasted bread..:)

Palak Soup by Priya Darshini

Palak Soup by Priya

Many ppl advised me to have greens during this time and this soup struck me. I called my mummy yest and got it. Thought of sharing. Very nutritious........
Great for ppl who dont like palak...like my DH!

1. palak - only leaves,remove those kutty stems, 1 packet
2. potato - 1/4 of a big white potato/or yukon gold
3. moong dal - 1 teaspoon
4. tomato - 1 ripe and big, is used vine tomato,diced
5. green chilly - 1,slit
6. pepper powder - to taste
7. ginger - small piece , 1 inch piece,chopped
8. garlic - small piece, 3 fat, chopped
9. onion - 1/4th of a big one, diced
10. salt - to taste
11. water - 1/2 glass
12. heavy whipping cream - 1 teaspoon in each cup when u serve.
13. milk - 1/4 cup or less, depends on the consistency u want

1. Boil the things till water except pepper, for 3-4 whistles.
2. Let it cool. It may be watery. Remove water and grind the rest into a very smooth paste
3. Add the drained stock to the paste. If it is very thick, add milk. Cook untill it boils and then remove from stove.
4. add little cream on top of each bowl/cup and serve.

Notes:
1. i used that packet from grocery store...not frozen.. those baby spinach.
2. I used 1% milk..so be free to use any accordin to ur taste.
3. I feel this is very light to the tummy so u have as much u want. :)

Tomato Soup by Vishali Vijay

Ingredients:

Tomato -- 10 no

Potato -- 1 no

Carrot -- 1 no

Onion -- 1 no

Pepper corns -- 1 tsp

Cinnamon -- 1 stick

Cloves -- 4 no

Pepper -- 1 tsp

Sugar -- ½ tsp

Corn flour -- 1 tbsp

Salt -- to taste

Butter -- 2 tsp

Water -- 4 cups

Bread croutons -- 10 no


Method:

Cut onions and tomatoes. Peel carrot and potato and chop.

Heat butter in a cooker and add cinnamon, clover, pepper corns and saute for few seconds and add ½ tsp of sugar.

Then add onions and fry. Then add all the chopped vegetables and fry for 5 sec, then add sufficient water (excess of water will dilute the soup), salt, pepper.

Close cooker and cook till all vegetables are cooked.

Open cooker, smash the vegetables well with the smasher.

Then strain it. Allow the strained soup to boil, adjust salt and pepper to your taste.

Mix corn flour with little water and add it to the soup. Let it boil till the soup thickens

Serve hot with Bread croutons.

PINEAPPLE SOUP by Vasanthy

PINEAPPLE SOUP
------------------------------
INGREDIENTS:
------------------
PINEAPPLE PIECES-2 OR 3
GHEE-1 TABLE SPOON
MUSTARD SEEDS-1/2 SPOON
JEERAGAM (CUMIN SEEDS)-1/2 SPOON
GINGER-1 SMALL PIECE
GREEN CHILLI-1
THOORDHAL-1 TABLE SPOON
SALT-1/2 SPOON
LEMON JUICE-1 SPOON
CORIANDER LEAVES-CHOPPED
PROCEDURE:
-----------------
1.TAKE THE PINEAPPLE PIECES, CRUSH IT,GRIND IT INTO A PASTE IN MIXIE, AND EXTRACT THE JUICE.
2.COOK THOORDHAL, AND BOIL IT IN A PRESSURE COOKER, MIX IT WITH WATER,FILTER IT, AND GET THE EXTRACT.
3.HEAT GHEE IN A PAN,ADD MUSTARD SEEDS,JEERAGAM(CUMIN SEEDS),ADD GINGER PIECE, GREEN CHILLI.
4.POUR THE EXTRACT OF THOORDHAL INTO THIS MIXTURE.
5.ADD SALT TO TASTE AND ADD LEMON JUICE.
6.ADD CHOPPED CORIANDER FOR DECORATION.
7.NOW OUR PINEAPPLE SOUP IS READY TO SERVE.