CLEAR SOUP

Ingredients:-

• 2-3 juicy large carrots

• 1-3 pieces bottle gourd

• 1-2 leaves cabbage

• 1 tbsp. Cream

• 1 tsp. butter

• Salt, pepper according to taste

• 2-3 tbsp. cream whipped smooth

• 12 mint leaves
Method:-
Grate 1 tbsp. carrot finely and keep it aside. Finely chop cabbage and keep aside. Pressure cook remaining carrots with bottle gourd till very soft. Cool and blend in the mixer. Strain. Heat butter, add the pulp and bring to boil. Add the grated carrot and cabbage and salt. Take in serving bowl. Add a swirl of whipped cream. Sprinkle freshly ground pepper and chopped mint leaves before serving.

CUCUMBER SOUP

Ingredients:-

• 500 gm. fresh cucumber

• 500 ml. fresh curd

• 1 cup skim milk

• 1 tbsp. capsicum (chopped)

• 1 tbsp. butter

• Salt according to taste

• Few mint leaves for topping
Method:-
Chop one cucumber finely. Cut the remaining cucumbers into big pieces. Add 3 cups of water to the big cucumber pieces and cook until soft. When soft, blend in a mixer and Cool. Add the curd, milk and salt and beat well. Heat the butter and cook the finely chopped cucumber and the capsicum for 1/ 2 minute. Add to the soup chili. Pour the soup into big individual bowls and add 1 to 2 ice cubes. Top with chopped mint leaves and serve.

LENTIL SOUP

Ingredients:-

1/4 cup lentils (whole masoor dal)

• 3 tbsp. butter• 1 tbsp. oil

• 2 onions (finely chopped)

• 1/2 tsp. grated ginger

• 1 tsp. curry powder or garam masala

• 1 dried red pepper (crushed)

• 1 tbsp. corriander powder

• 1/2 tsp. freshly ground black pepper

• 2 tbsp. flour• 2 carrots (chopped)

• 2 red potatoes (diced)

• 2 tomatoes (diced)

• 6 cups vegetable stock or water

• Juice of one lemon

• 1/4 cup corriander leaves (chopped)

• 1 cup coconut milk

• Salt to taste
Method:-
Pour enough warm water over lentils to cover well, put aside. This is to soak the lentils before cooking. Melt butter and oil in large pan, add chopped onion and cook until transparent. Add ginger cook 1 minute more. Add curry powder, dried red pepper, ground coriander, freshly ground black pepper and stir over low heat 2 minutes. Add flour to pan, stir over low heat 1 minute. Stir in the carrots, potatoes and tomatoes and the drained lentils. Reduce heat, simmer uncovered 20 minutes, cover pan, simmer 30 minutes or until vegetables and lentils are tender. Puree in blender or food processor. Return soup to pan, bring to boil. Season the soup with salt according to your taste. Stir in lemon juice and corriander leaves and simmer 5 minutes more. Reduce heat, stir in coconut milk. Serve hot. Add a few teaspoons of freshly made plain white rice.

CHEESE SALAD SOUP

Ingredients:

• 750 gm ripe tomatoes (blanched, skinned and chopped)

• 4 large 2 cm thick slices stale bread (crusts removed and crumbled)

• 2 large cloves garlic (crushed)

• 2 tbsp red vinegar

• 3-4 tbsp salad oil

• 1 small cup tomato juice

• 1 large onion (grated)

• 1 small cucumber (grated)

• 2 tbsp mayonnaise

• 1 1/2 tsp salt

• 1/2 tsp pepper powder

• 2 cups iced water

• 100 gm cheese (grated)


For garnishing
• 1 small cucumber (peeled and cubed)

• 2 small onions (cut into thin rounds)

• 2 eggs (hard boiled shelled and sliced)

• 1 cup croutons

• 100 gm cheese (grated)
Method
Take a large bowl and put the crushed garlic in it. Stir in the vinegar and salad oil. Add the tomato juice and mix thoroughly. Stir in the grated cucumber, onion and bread crumbs. Add the mayonnaise and season with salt and pepper. Put the mixture into a liquidizer or rub it through a fine sieve. The soup should be perfectly smooth. Dilute with iced water till it is the consistency of thin cream. Stir in the grated cheese gently and chill in refrigerator.Serve the garnishes in separate bowls along with chilled soup. Float a few ice cubes on the soup if desired.

CORN SOUP

Ingredients:

• 1 cup sweet corn (cooked)

• 2 spring onion• 8-10 Beans

• 1 small Carrot• 3-4 Mushrooms

• 1/2 tsp. White pepper

• 2 tbsp. cornflour mixed with 2 tbsp. Of water

• 2 tsp. Sugar

• 200 gm. oil or ghee

• Salt according to taste

Method
Cut mushrooms, carrot, beans and spring onions finely.. Heat oil in a pan, add onions, stir a while then add the corn and a cup of water. Add sugar, salt, pepper. Mix cornflour mixture and bring to a boil. Just before serving put onion greens, carrot, mushrooms and beans. Serve hot