Vegetable Soup

Ingredients:

Cauliflower (small flowerettes) - 1/4 cup

Carrot (chopped) - 1/4 cup

French Beans - 1/4 cup

Green Peas - 1/4 cup

Mushroom - 1/4 cup

Spring Onions - 1/2 cup

Cabbage - 1/4 cup

Veg Broth - 1 can /  Veg Seasoning - 1 cube
Pepper Powder - 1 tsp.
Corn Starch - 2 tblsp.
Salt - to taste

 
(can also add baby corns/corn/capsicum to the vegetables)
 
Method :

1. Heat butter. Add all vegetables and stir fry for 2-3 minutes on high flame.
2. Add veg broth/seasoning cube, water (as required), pepper powder, salt and bring it to a boil.
3. Then reduce the heat & add corn starch paste. Keep stiring until the soup turns thick & creamy.

4. Remove from heat after 5 minutes. Serve hot.
(You can add a little hot sauce/soya sauce when having the soup)

Chicken Hot & Sour Soup

Ingredients:

Cabbage - 1/2 cup (shredded)

Carrot - 1/2 cup (shredded)

French Beans - 1/4 cup (shredded)

Mushrooms - 1/4 cup (sliced)

Spring Onions - 1/2 cup (chopped)
Celery - 1 tsp. (chopped)
(can also add baby corns/corn to the vegetables)
Chicken Broth -  (1 can) /  Chicken Seasoning Cube - 1
Soya Sauce - 1 tblsp.
Red Chilli Sauce - 1 tblsp.
Vinegar - 1 tblsp.
Pepper Powder - ½ tsp.
Ajinomoto - ¼ tsp
Chicken - ½ cup  (boiled & shredded)
Boiled Shrimps - ¼ cup  (optional)
Corn Starch - 3 tblsp.
Salt - to taste

Method:

1. Heat oil in a pan. Add all vegetables and stir fry for 2 minutes on high flame.
2. Add chicken broth/seasoning cube, water (as required), soya sauce, red chilli sauce, vinegar, pepper powder, ajinomoto, salt and chicken/shrimps and  bring it to a boil.
3. Then reduce the heat & add corn starch paste. Keep stiring until the soup thickens a bit.
4. Remove from heat after 5 minutes. For garnishing use spring onions.

South Indian Chicken Soup

Ingredients:

Chicken - 1/2 lb (bony pieces)
Shallot onions - 5-8 (chopped)
Tomato - 1 (chopped or mashed up with hands)
Green Chilly - 1
Turmeric powder - 1/2 tsp
Chicken Masala - 1/2 tsp
Cilantro - 3 springs (chopped)

For tempering: 

Oil - 2 tblsp
Peppercorns - 1 tsp
Cumin Seeds - 1 tsp
Red chilly - 1
Garlic pods - 5 or 6
Curry Leaves - 5 leaves






Method:



1. In a pressure cooker add the bony chicken pieces, onion, green chilly and tomato.
2. Add about 5-6 cups of water, salt and turmeric powder.
3. Pressure cook for 7-8 whistles. We want the bones to break down and release all its essence.
4. In the meantime, coarsely grind the ingredients under 'For Tempering' using the pulse mode. You can also use a motar and pestle to crush the ingredients.
5. Heat oil in a small pan, add the coarsely ground masala and fry for a minute.
6. After the pressure goes down, open the cooker and turn on the heat.
7. Add the tempering, chicken masala and chopped cilantro to the rasam.
8. Bring it to a boil and switch off. Serve it piping hot.

Creamy Mushroom Soup

Ingredients:

Mushrooms - 1.5 cup (very finely  chopped)
Onion - 1 (very finely chopped)
Pepper Powder - 1 tsp
Oregano - 1/4 tsp
Milk - 1 cup
Heavy Cream/ Fresh Cream - 2 tblsp (optional)
Maida (All Purpose Flour) - 1 tblsp
Chicken/ Mushroom/ Vegetable Stock - 3 cups
Olive Oil/ Butter - 2 tblsp

Method:

1. Chop the onion and mushrooms very finely. You can also use a food processor or the pulse mode in mixie.
2. Melt the butter in a pan. Add the onions and mushroom and saute it till it is soft and cooked.
3. Add the flour (maida) and fry for a minute to get rid of its raw smell.
4. Add the milk, chicken stock, pepper  powder and salt.
5. After it comes to a boil, reduce the flame and let it simmer for 5-10 minutes. The soup will get thickened by now.
6. Add the oregano and cream. Mix and switch off.
( You can use italian seasoning instead of oregano. Health consious people can skip the cream.)
7. Garnish with parsley/cilantro leaf or some green onions or some grated cheese or some croutons. 8. Serve hot with some toasted bread. Its a easy to make, filling and satisfying meal for a cold or rainy day. 

Capsicum Soup

Ingredients:

Capsicum - 1 (red or green)
Onion - 1 small or 1/2 medium
Garlic - 2 cloves
Tomato - 1/2

Green Chillies - 2
Cilantro - handful
Chicken/ Veg Stock - 2 cups
Ground Pepper - as needed
Roasted Cumin Powder - 1/2 tsp
Salt - as needed
Olive Oil - 2 tsp
Cream - 1/2 cup (optional)

Method:

1. Heat Oil in a pan, saute the garlic and onion for a minute.
2. Add the capsicum (bell pepper), tomato, green chillies and Cilantro and cook till the capsicum becomes soft. Switch off.
3. Puree the mixture using a hand blender or a mixie. Strain the pureed mixture to remove the seeds and skin. (Some people like to continue without straining but the texture will be different. This step is a must to get a smooth and creamy soup.)
4. Add this strained soup back to the pot and add the chicken/ vegetable stock to it. Switch on the stove.
5. Add required salt, cumin powder and required pepper powder. Bring the soup to a boil.
6. Add the cream to the soup to thicken it. Alternatively, mix little corn flour with some water and add to the soup while boiling.
7. Simmer for another 5 -10 minutes and switch off.
7. Garnish with heavy cream, crutons, toasted bread piece, fresh herbs etc according to your taste and imagination. Serve hot.

Chicken Manchow Soup

Ingredients:

Chicken (boiled & shredded) - 1/2 cup

Carrot (chopped) - 1/2 cup (chopped)
French Beans - 1/2 cup (chopped)
Capsicum - 1/4 cup (chopped)
Green Peas - 1/4 cup (chopped)
Mushroom - 1/4 cup (sliced)
Spring Onions - 1/2 cup (chopped)
Cabbage - 1/2 cup (shredded)
Celery - 1 tsp
Ajinomoto - 1/4 tsp
Ginger - 1 tblsp (finely chopped)
Garlic - 1 tblsp (finely chopped)
Green Chillies - 1 tsp (finely chopped)
Chicken Broth - 1 can /  Chicken Seasoning - 1 cube
Soya Sauce - 2 tblsp
Pepper Powder - 1 tsp.
Corn Starch - 3 tblsp.
Shrimp (boiled) - 1/4 cup (optional)
Salt - to taste


Method:


1. Heat oil. Fry chillies, celery, garlic & ginger for 2 minutes on high flame.
2. Add all vegetables and stir fry for another 2 minutes on high flame.
3. Add chicken broth/seasoning cube, water (as required), soya sauce, pepper powder, ajinomoto, salt and chicken/shrimps and  bring it to a boil.
4. Then reduce the heat & add corn starch paste. Keep stiring until the soup thickens a bit.
5. Remove from heat after 5 minutes.Serve hot with fried noodles. For garnishing use spring onions.

Oats Soup

Ingredients:



Oats - 1 cup
Onion - 1/2 (finely chopped)
Green Chilly - 1 (finely chopped)
Garlic - 1 clove (minced)
Salt - to taste
Pepper powder - a pinch
Water- 1 cup
Milk - 1 cup
Oil - 2 tsp
Cilantro - for garnish


Method:



1. Heat oil in a pan and saute the onions, green chilly and garlic till they begin to sweat. 
2. Now add the oats and fry along with it for 2 minutes.
3. Add salt and water and let it come to a boil. 
4. Now add the milk and pepper powder to it and bring to a boil. 
5. Garnish the rich and creamy oats soup with cilantro or green onions. Serve piping hot with a slice of bread.