SOUP

INDEX:
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-Carrot Cream Soap
-Mixed Vegetable Soap
-Mixed Vegetable Soup (another way)
-Pea Cream Soap
-Potato Soap
-Pulse Soap
-Spinach Cream Soap
-Tomato SoapTomato
-Cream Soap
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CARROT CREAM SOUP

(8 Persons)
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Ingredients
12 ozs chopped carrots (340 grams)
1 spring onion
3 or 3.5 ozs boiled rice (85 grams)
20 ozs milk (4 teacups)
20 ozs water (4 teacups)
1 teaspoon sugar1 oz butter (28 grams)
1 teaspoon chopped coriander leaves
Corn flour (3 teaspoons)
Salt to taste
1/2 teaspoon white pepper
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Method

Mix the corn flour to a smooth paste with a little milk. Boil the milk and then stir in corn flour paste until it becomes a little thick. Keep the milk stock aside. Cook chopped carrot and onion in butter on very slow fire for five minutes. Be careful that carrots may not become brown. Add milk stock, boiled rice, salt, pepper, sugar, water and coriander, bring to boil and simmer, with lid on for 35 or 40 minutes. Pass through a sieve, reheat it and then remove from fire and add 1 oz butter. Serve hot. (If carrot soup is too thick then mix a little milk.)

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MIXED VEGETABLE SOUP

(6 Persons)

Ingredients

6 cups of water

4 small potatoes, cubed

2 medium onions, sliced

2 carrots, diced

1.5 oz beans (42 grams)

3 large tomatoes, skinned and cut in pieces

1 clove

2 tablespoons split green peas

1/2 teaspoon salt

1/4 teacup butter

4 teaspoons grated craft cheese

4 level teaspoons flour

White pepper to taste
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Method

Combine all the ingredients except fhe butter and cheese in large soup pan, cover pan and boil gently till tender. Then strain it. Heat butter. Fry flour for few minutes without browning, add strained soup and stir for five minutes. Remove from fire, sprinkle with craft cheese. Serve at lunch or dinner.

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MIXED VEGETABLE SOUP

(Another Way)

(8 Persons)
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Ingredients

2 carrots1 big turnip

1 potato

1 spring onion

4 ozs peas (113 grams)

2 teaspoons chopped coriander leaves

20 ozs butter (56 grams)

20 ozs boiling water (4 teacups)

15 ozs milk (3 teacups)

Salt and white pepper to taste

3 teaspoons corn pour
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Method

Melt the butter in a pan and fry the chopped vegetables and peas slowly on medium heat for 5 minutes. Then add the water, salt and let it simmer slowly till tender. Remove from the fire. Mix corn flour into milk and cook it till a little thick. Then pour it into cooked vegetables. Stir and cook for a few minutes. Then add salt, white pepper and serve hot.

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PEA CREAM SOUP

(6 Persons)
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Ingredients

1 lb green peas (1/2 kg)

Salt, white pepper to taste

20 ozs water of pea pods (4 teacups)

Little nutmeg

1 spring onion

1/2 teaspoon chopped mint

1/4 oz arrowroot (7 grams)

1 oz butter (28 grams)

5 ozs milk (1 teacup)

1 oz cream (1/4 teacup)

1 teaspoon chopped onion
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Method

Shell the peas and wash the pods several times. Put the pods in a pan, add water, salt and let it simmer gently for 35 minutes to extract flavour and colour.Strain the stock. Melt the butter add onion and fry for one minute. Add pea stock chopped spring onion and cook on slow fire till fhe peas are tender. Pass through a sieve. Blend the arrowroot with milk and add to the soup stirring all the time. At the time of serving mix cream and chopped mint leaves lightly. Serve hot at lunch or dinner.

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POTATO SOUP

(6 Persons)
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Ingredients

4 large potatoes

3 tablespoons butter

2 spring onions

1 tablespoon chopped coriander leaves

1/2 teaspoon chopped ginger

2 carrots (diced)

1 cup tomato ketchup

1/2 teaspoon salt

1/4 teaspoon white pepper

4 cups warm water

3 tablespoons grated craft cheese
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Method

Boil potatoes until thoroughly cooked, peel and put through sieve. While potatoes are cooking, melt butter in soup pan, add spring onions, coriander leaves, ginger and carrot and brown them gently. Add tomato ketchup, ginger, salt, pepper, warm water and strain potatoes and simmer 15 mts. Serve with grated cheese at lunch or dinner.

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PULSE SOUP

(8 Persons)
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Ingredients

4 ozs lentils (masur ki dal) 113 grams

1/2 oz rice (14 grams)

3 lbs hot water (9 teacups)

1 onion large

1 carrot large

1 turnip

1 bay leaf

Salt to taste

1/2 teaspoon white pepper

2 cloves

2 teaspoons chopped coriander leaves

1 oz butter (28 grams)

1/4 inch piece cinnamon

1/4 oz corn flour (1.5 teaspoons)

5 ozs milk

Diced fried bread
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Method

Wash the lentils and rice with water, strain it. Cut the vegetable in small pieces. Fry the vegetables and pulse in the melted butter for five minutes. Add hot water, spices and salt. Bring to boil, cover the pan with the lid and let it simmer till soft. Stir from time to time. Rub the ingredients through a wired sieve. Reheat soup, blend corn flour with the milk and cook for 7 minutes. Season well. Serve hot with diced bread. Sprinkle coriander leaves.

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SPINACH CREAM SOUP

(8 Persons)
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Ingredients

1 lb spinach (1/2 kg)

1 onion

1 oz butter (28 grams)

2 lbs water (6 teacups)

Salt and white pepper to taste

1/4 oz corn flour (7 grams) or 3 teaspoons

5 ozs milk (1 teacup)

2 ozs cream (1/4 teacup)

Fried croutons (fried bread pieces)
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Method

Wash the spinach thoroughly, slice the onion and fry in the butter for a few minutes. Add the spinach and water and bring to the boil and cook on slow fire for 30 to 40 minutes. Pass through a sieve and add the arrowroot blended to a smooth cream with milk. Return to the sauce pan bring to the boil. Stir and cook for 2 to 3 minutes. Season to taste and serve with fried bread croutons. At the time of serving mix cream lightly. Serve hot with fried bread cubes.

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TOMATO SOUP

(6 Persons)
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Ingredients

1 lb tomatoes (1/2 kg)

20 ozs water (4 teacups)

1 carrot (medium sized)

1 onion

2 cloves

1 oz cinnamon (very small piece)

White pepper to taste

1 oz butter (28 grams)

1.5 teaspoons pepper

Cochineal colour

1 dice of fried bread

1/2 oz corn flour (2.5 teaspoons)

2 teaspoons sugar

Salt to taste

Fried bread cubes
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Method

Cook whole tomatoes, whole spices, water and salt, on siow fire for 45 mts. Rub through wire sieve, return to the pan to reheat. Blend the corn flour with stock or water added to the soup and boil for 7 mts. Mix sugar, salt and pepper, colour if necessary with cochineal colour. Serve hot at lunch or dinner with fried bread cubes.

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TOMATO CREAM SOUP

(8 Persons)
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Ingredients

3 lbs tomatoes (1.5 kg)

2 onions

2 bay leaves

Salt to taste

6 cloves

2 teaspoons sugar

Water to cover the tomatoes
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Method

Chop the onion. Put the tomatoes, chopped onion, bay leaves, salt, clovers and water in pan and cook until tender and a little thick. Remove from fire, cool it and press through a sieve.
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Ingredients (Cream)

1/2 oz butter (14 grams) or 1.5 teaspoon

3 teaspoons flour

1/4 teaspoon salt

1/8 teaspoon white pepper

1 teacup milk
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Method

Heat butter, fry flour till it is slightly golden brown, add milk slowly stirring on fire till a little thick and smooth. Pass it through a sieve and add salt and pepper cream and mix well. Heat the above strained tomato pulp and add the strained cream and mix it lightly. Serve hot at dinner or lunch With fried bread cubes.
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Note: Do not heat the soup after mixing cooked cream.

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Indian Vegetarian Food and Recipes . Indian Vegetarian Dishes . Vegetarian Soap .

How to Make Vegetarian SOUP . How to Make Cream Soap . Vegetarian SOUP .