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Beetroot Soup |
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First peel the skin of the beetroots and grate them.
In a vessel melt the butter and add the grated beetroot and basmati rice and cook till it is soft and make sure it doesn't lose its colour.
Then add water or the vegetable stock, salt and pepper and bring it to a boil till the grains of rice are soft.
Ready to serve hot with grated Cheese or dash of Butter.
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Corn Soup |
| Bring the water to a boil and then add the corn to it.
Close vessel and cook for about 5 minutes or so.
Once the corn seems well cooked, run a hand blender through it and smash some of the corn.
Mix the cornflour with some water and add it to the boiling soup.
Add the rest of the ingredients and bring everything to a nice boil.
Garnish soup with some fresh ground black pepper.
Serve soup with warm veggie puffs or bread rolls.
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Clear Vegetable Soup |
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Grate 1 tbsp carrot and keep aside.
Finely chop cabbage and keep aside.
Pressure cook the remaining carrots till it becomes very soft
Keep it to cool and blend in mixer. Strain.
Heat butter, add the pulp and bring it to boil.
Put the grated carrot and cabbage and salt.
Transfer in serving bowl. Put a swirl of whipped cream.
Sprinkle freshly ground pepper and chopped mint.
Ready to serve.
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Carrot Soup |
| Cook the carrots until its raw smell goes.
Boil tomatoes and blanch them in the water to remove the skin and deseed them.
Blend the carrots, garlic and the tomatoes.
If you want the soup to be real smooth you can strain it.
Take a heavy bottomed vessel and melt the butter and add the blended mixture. Let it cook for a few minutes, then add the milk and cook for sometime.
Take it off the stove and add some pepper powder.
Some croutons can also be added.
Ready to serve hot.
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Tomato Soup |
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Keep tomatoes in a heavy pan.
Put water and allow it to boil.
Put salt, mint and continue boiling
for 10 minutes.
When cool, blend the tomatoes in a mixer.
Sieve to separate seeds and skin.
If mixer is not available use a soup strainer for 2 minutes.
Ready to serve hot.
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