Spinach and Tomato Soup

Ingredients
tomato - 3 chopped
spinach leaves - 8 to 10
cumin seed  - 1 tsp
all purpose flour - 1 tsp
milk - 1/4 cup
crushed pepper corns - 1 tsp
salt as per taste
little cream for garnishing

Method
Blend spinach leaves  and tomato into a fine paste. Heat butter in a pan and add cumin seed and let it splutter. Then add crushed pepper corns and cook for few seconds.
Add a tsp of all purpose flour to it and stir fry for few seconds till the raw smell goes. Add one fourth cup of milk and mix it well.
Now add paste of spinach and tomato. Mix well and let it simmer on a low flame till it starts boiling. Add salt as per taste. Garnish with cream on top and serve hot.

Mushroom Soup

Ingredients

Ghee/butter
– 1 tbl.sp

Mushroom
– 5 to 6

Garlic
cloves – 4 to 5

Peppercorn
– 1 tsp

Bay
leaf – 1

Onion
– 1 small

All
purpose flour – 1 tbl.sp

Milk
– ½ cup

Water
-  2 cup

Salt
as per taste

Nutmeg
powder – a pinch

Method

Slice
mushroom and keep aside.

Slice
onion and keep aside.

Heat
ghee/butter in a pan. Add garlic cloves and sauté for few seconds. Then add
peppercorn, bay leaf and onion slices and cook till onion becomes translucent.

Add
all purpose flour, stir it for few seconds and then add milk.  Keep stirring it till it thickens.

Add
water and mix it well.

Cook
till it starts boiling.

With
the help of filter, separate water and the leftover be blended coarsely.

Add
the blended mixture to the soup, mi x well. Add salt and nutmeg powder and let
it simmer on a low flame for few minutes.

Serve
hot.

Manchow Soup

Ingredients

Mixed vegetables – 1 cup (Finely diced carrot , grated cabbage, chopped French beans, chopped capsicum)

Finlely chopped garlic – 5 to 6

Soya sauce – 1 tsp

Vinegar – 1 tsp

Green chilli sauce – 1 tsp

White pepper and salt as per taste

Cornflour – 2 tsp

Method

Heat 2 tsp of oil in a pan, add carrot and sauté for a minute and then add chopped garlic and fry for few seconds and then add all the other vegetables, stir fry for a minute and then add soya sauce, vinegar, green chilli sauce, white pepper and salt and leave it to boil.

When it starts boiling, add cornflour dissolved in cold water to it and bring it to boil. Cornflour will give a body to the soup and make it little thick. Remove from flame and serve hot.

Vegetable With Moong Dal Soup

Ingredients

Moong dal/yellow gram dal – 1 tbl.sp

Tomato – 1

Capsicum – ¼ piece

Cauliflower florettes – 3 small

Carrot – ¼ piece

Ginger – ¼ tsp

Garlic – 2 cloves

Kokum – 1 to 2 piece

Crushed Black pepper corn as per taste

Coriander leaves for garnishing

Method

Soak kokum in water for an hour.

Soak moong dal in water for an hour and then boil it.

Chop all the vegetables and boil it by adding garlic and ginger and crushed pepper corns.

Blend this vegetable and moong dal in a blender and strain it.

Add soaked kokum to it and leave it to simmer on a low flame for 4 to 5 minutes.

Garnish with coriander leaves and serve.

Sweet And Sour Cabbage Soup

Ingredients

Cabbage – ½ chopped

Olive oil – 2 tbl.sp

Cider vinegar – ½ cup

Sugar – 2 tbl.sp

Soya sauce – 1 tsp (optional)

Ground pepper and salt as per taste

Method

Heat olive oil in a deep frying pan and then add cabbage and cook until golden brown stirring in between. Then add sugar, cider vinegar and 1 ½ cup water and cook on a low flame until the cabbage is tender. Cook for 12  to 15 minutes and serve with salt and pepper.