Soups

Carrot Soup :

Ingredients:
Carrots	3/4 kg
Tomatoes	1
Low fat milk	2 cups
Water	2 cups
Black pepper powder	1/2 tsp.
Sugar to taste
Salt to taste

Method:
1.	Cut carrots and tomatoes into small pieces.
2.	Boil water in a pan. Lower the heat and add carrot and tomato pieces. Cook till tender (about 30 minutes). Add black pepper powder.
3.	Use the blender to mix well with low fat milk, salt and sugar.
4.	Strain and refrigerate until thoroughly chilled.
	Serve cool. Optional, garnish with sliced almonds.

Chicken Soup :

Ingredients:
Chicken broth	5 cups
Shredded boneless chicken pieces	1 cup
Soya sauce	2 tbsp.
Vinegar	1 tbsp.
Green chilli sauce	1tbsp.
Cornflour	4 tbsp.
Black pepper powder	1/2 tsp
Chicken masala	1 tsp.
Salt to taste

Method:
1.	Put chicken broth and chicken pieces in a pressure pan.
2.	Bring it to boil. Reduce the heat and then let it cook till the chicken pieces become tender (about 25 minutes)
3.	Add soya sauce, vinegar, green chilli sauce, black pepper powder, chicken masala and salt.
4.	Mix cornflour in 1/4 cup water.
5.	Slowly add this to the soup and stir continuously. Cook until it becomes thick. Remove from heat
	Serve hot. Garnish with finely chopped coriander leaves.

CuCumber Soup :

Ingredients:
Cucumber	2
Onions	1
Potato	1
Low fat milk	1 cup
Butter	1tbsp.
Black pepper powder	1 tsp.
Salt to taste
Sugar to taste
Finely chopped coriander leaves for decoration.

Method:
1.	Peel off onion, potato, cucumber and cut into small pieces.
2.	Heat butter in a pan. Add cucmber, onion, potato and fry for 3-4 minutes. Add black pepper powder.
3.	Add 3 cups water and bring it to boil. Reduce the heat and cook till tender.Add sugar and salt.
4.	On cooling, blend it in an electric blender with milk.
5.	Pour soup in individual bowls garnished with coriander leaves.
6.	Serve hot or Keep it in freezer and serve chilled. Both taste good

Mixed Vegatable Soup :

Ingredients:
Butter	1 tbsp.
Potato	100 grams
Carrot	100 grams
Onion	100 grams
Tomato	100 grams
Green peas	100 grams
Turnip	100 grams
Bay leaves	2-3
Ginger-garlic paste	1 tsp.
Black pepper	5-6
Water	8 cups
Salt to taste

Method:
1.	Heat butter in a pan.
2.	Fry bay leaves, ginger-garlic paste, black pepper, salt for 1/2 minute.
3.	Add all the vegetables (cut into small pieces) and fry for 5 minutes.
4.	Add water and pressure cook it on high. When the pressure comes reduce the heat to medium and cook for 15 minutes .
5.	Sieve and serve hot.

Tomato Soup
Veg | Non Spicy | Indian

Ingredients
Serves 4
10-12 medium sized Tomato
4 cloves Garlic
1/2 medium sized Carrot
2 inch stalk Celery
1 medium sized Onion
Fresh basil leaves a few leaves
1 tsp Sugar
1/2 tbsp Oil
1 tbsp Butter
1 Bay leaf
4-6 Black peppercorns
Salt to taste
1/2 tsp Black peppercorns (crushed)

Method
Wash and cut tomatoes into quarters. Peel, wash and chop garlic. Peel, wash and cut carrots into roundels. Wash and finely chop celery. Peel, wash and slice onion. Wash basil leaves and cut into thin strips. Heat oil and butter in a pan, add bay leaf, peppercorn, sliced onions and saut until translucent. Add the chopped garlic and celery, stir-fry briefly. Add carrot roundels and tomatoes, stir-fry for a minute and add three cups of water. Bring it to a boil. Cook for ten to fifteen minutes covered with a lid. Strain the blended mixture through a strainer. Reserve the liquid. Remove peppercorns and bay leaf from the residue and allow it to cool. Blend in a mixer to get a smooth puree. Pass it through a sieve or strainer. Add the reserved liquid to the pureed tomatoes and adjust the consistency. Put it back on heat. Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes. Just before serving, add the basil leaves.

Potato Onion Soup :

Ingredients:
Potato (medium size)	3
Onion (medium size)	1
Butter	1 tbsp.
Tomato puree	1/4 cup
Lemon juice	2 tbsp.
Red chilli powder	1/2 tsp.
Black pepper powder	1/2 tsp.
Corn flour	1 tbsp.
Water	2 cups
Coriander leaves	1 tbsp
Salt to taste

Method:
1.	Peel off the potatoes and onion and cut it into big pieces. Wash thoroughly .
2.	Put them in a pan and cook on medium heat till tender(25 minutes). You can also pressure cook it (2 whistles).
3.	Puree the potato-onion mixture in an electric blender.Add tomato puree and blend once.
4.	Heat butter in a pan. Add red chilli powder, black pepper powder, salt.
5.	Add the puree and lemon juice and bring it to boil.Reduce the heat.Slowly add cornflour (dissolved in water) and continuously stir. When the soup becomes thick switch off the gas.
	Serve hot. Garnish it with finely chopped coriander.

Broccoli Soup
Veg | Non Spicy | Non Indian

Ingredients
Serves 4
2 small sized Broccoli (separated into florettes)
2 tbsps Butter
1 tbsp Oil
1 medium sized Onion (chopped)
2-3 cloves Garlic (chopped)
1 tbsp Refined flour (maida)
2 cups Stock
1 cup Milk
Salt to taste
1/4 tsp White pepper powder
1/2 cup Cream
4-5 Almond (thinly sliced)

Method
Melt butter in a thick bottomed pan on medium heat. Add oil to avoid burning of the butter. Add chopped onion, garlic and saut till onions turn translucent. Add refined flour and saut for a minute. Add broccoli florets and cook for around two to three minutes. Add vegetable stock, bring it to boil and cook for five minutes on high heat without covering the pan. Strain and cool the broccoli. Keep aside the stock. Pass the solids through a sieve or blend in a mixer. Mix it with the strained stock and milk in a pan. Put the pan back on high heat, bring to a boil and season with salt and white pepper powder. Add fresh cream, simmer for two to three minutes and serve hot garnished with sliced almonds.

Rasam :

Ingredients:
Yellow lentil (tuar dal)	1 cup
Tamarind water	1/2 cup
Tomato puree	1 cup
Ginger-garlic paste	1/2 tsp.
Mustard seeds	1/2 tsp.
Cumin seeds	1 tsp.
Turmeric powder	1/2 tsp.
Black pepper powder	1/4 tsp.
Red chilli powder	1/2 tsp.
Curry Leaves (chopped)	3 tbsp.
Vegetable oil	2 tbsp.
Salt to taste

Method:
1.	Put the lentils in a pressure pan with turmeric and 3-1/2 cups of water. You can pressure cook it or bring it boil and let it cook over medium heat until tender (about half an hour). Keep aside
2.	Heat oil in a pan. Add mustard seeds and cumin seeds and let it splutter.
3.	Add red chilli powder, pepper powder, salt, tomto puree, ginger-garlic paste and cook for 4 minutes.
4.	Add tamarind water and 2 tbsp. kadi patta. Stir well. Bring it boil, reduce the heat and cook for 2 minutes.
5.	Blend the lentils in electric blender. Add it to the above puree. Also add 2-3 cups water and bring it to boil.
	Serve hot. Garnish with Curry leaves (kadi patta).

Simple Tomato Soup Ingredients:
Tomatoes big	2
Onion big	1
Ginger	1 small piece
Salt	as per taste
Pepper	as per taste
Corriander leaves	5 strands
Water	4 cups

Method:
1.	First,boil water in a pan.
2.	Add tomatoes by cutting it into halves, add big pieces of onion to it. Add ginger piece and allow all three to boil till the tomatoes are easy to peal. Then remove from heat . Allow it to cool.
3.	Remove the ginger piece and remove the outer skin of the tomaotes.
4.	Now grind the onion and tomaotes into a thick paste.You may filter it if necessary.
5.	Then to the same water used for boiling pour the juice of the above and keep boiling till it thickens.
6.	Add pepper ,salt and coriander leaves as per taste and serve hot.
	Bread sticks will be good with this.

Spinach Soup :

Ingredients:
Spinach (chopped)	3 cups
Cucumber (chopped)	1 cup
Water	3-1/2 cups
Butter	1 tbsp.
Black pepper powder	1/2 tsp.
Cumin powder	1/2 tsp.
Ginger paste	1/2 tsp.
Lemon juice	2 tbsp.
Salt to taste

Method:
1.	Put spinach and cucumber in a saucepan along with water and cook until tender on medium heat. Or pressure cook it (one whistle).
2.	On cooling, blend it in electric blender to make smoothy paste.
3.	Heat butter in a pan. Add black pepper powder, cumin powder, ginger paste, salt.
4.	Add blended spinach-cucumber and lemon juice.Cook on medium heat for 5 minutes.
5.	Serve hot