Crunchy Beetroot & Masoor dal soup

This nutritious soup is easy to prepare and is very filling too. It is crunchy because it has very small chunks of beetroot and onion that is not completely blended. Try it out! One heavy serving of this soup can even replace a light dinner and it is highly nutritious.

This recipe serves 3.

Ingredients:
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• Beetroot  -   3 medium sized
• Carrots    -   1 medium sized
• Masoor dal  -  1/4 cup
• Salt             -   to taste
• Onion         -   1 finely chopped
• Butter         -   1 tsp (add more for richness)
• Crushed Peppercorns    -  4 to 6 ( according to taste)

Method:

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• Peel off the skin and chop beetroots & carrots into very tiny pieces.
• Wash and add the masoor dal to the chopped slices.
• Add water sufficient enough to cook the veggies and dal.
• With the required salt, pressure cook the mixture.
• With a hand blender / mixer,  blend the cooked vegetables.( If you use a mixer, cool the mixture to room temperature and then blend)
• Do not blend it completely. Just pulse twice/ thrice leaving tiny chunks of beetroot.
• Add little water if it is too thick. Warm it again if it not hot.
• In a kadai, add butter,finely chopped onions and crushed pepper.
• Saute till the onions turn light brown.Adjust salt and pepper according to your taste.
• Garnish the soup with the sauteed onions.

Serve hot.

Cream of tomato soup

Amidst the hike in petrol prices now...one thing I found which is really cheap are the tomatoes....Here in Hyderabad ,you get 3 kgs of tomatoes for just 5 rupees!!!So its the time for tomato pickles ,soup,jam and lots more.....here is the recipe for tomato soup in hotel style..

This recipe serves 5 bowls.

Ingredients:

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• Fresh ripe tomatoes - 10 medium sized (any variety,I have used the country ones)
• onion - 1 big
• Garlic pods - 6
• cinnamon - 1 inch piece
• pepper corns - 10
• Fresh pepper powder - 1 tsp( can be added later as per taste)
• salt - to taste
• butter - 1 tsp
• oil - 1 tsp
• turmeric powder - a pinch
• sugar - 2 tsp( add more if the tomatoes are very sour)
• corn flour - 1/2 tsp dissolved in water
• Fresh cream - for garnishing

If you get celery ,you can add it for additional taste.

Bread croutons:

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Chop the bread slices into cubes and roast it in a non stick pan with 1 tsp of ghee/butter.

Method:

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• Wash the tomatoes well and chop them roughly into pieces.Chop the onion too.
• Heat a saucepan ,add butter and oil.
• When its hot add cinnamon,onion, garlic pods,(celery if available) and saute till it turns translucent.
• Add the chopped tomatoes,turmeric powder,pepper corns and saute for few seconds till the raw smell goes off.
• Add little water , 1 tsp of milk and cook covered for 5 to 10 min till the tomatoes get cooked completely.
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• Set aside to cool.After it cools down to room temperature ,strain the excess water and keep aside.
• Add the residue in a blender and make a puree.
• Add the puree with the strained stock in the same saucepan with salt,sugar and pepper powder.
• Adjust water if its too thick.The consistency should be slightly watery.
• Stir and cook till it boils.
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• Add the corn flour syrup and mix well.Add 2 tsp of fresh cream and switch off in 10 sec.

Serve the yummy soup piping hot .Garnish with bread croutons and a tsp of fresh cream.

carrot coriander soup

This recipe serves 4

Ingredients:

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• Fresh carrots (delhi variety / normal variety) - 5 to 6,diced into cubes
• Fresh coriander leaves - 2 small bunches,finely chopped
• Salt - to taste
• Pepper powder - for garnishing
• Onion - 1 medium sized,chopped
• Pepper corns - 15
• bay leaf - 2
• garlic cloves - 6 to 8
• butter - 1 tbsp

Method:

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• Reserve the stems of coriander leaves.
• Heat a tsp of butter and add bayleaf, pepper corns ,onion , garlic cloves .Saute for 3 min.
• Add the carrot slices,coriander leaves and stems .Saute for another 3 to 5 min.
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• Add 5 cups of water and allow it to boil.
• When the carrots are completely cooked,remove all the ingredients except bay leaf and set aside to cool.(Reserve the stock )
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• Grind in a blender to a smooth paste.
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• Add the ground paste into the stock and add water if necessary(as per the consistency).
• Add salt and allow to boil.
• When the soup reaches desired consistency(slightly thick).
• Switch off the flame.

Serve hot with a pinch of butter on top(adjust salt and pepper as per taste)

Cream of broccoli soup

Ingredients:

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• Broccoli - 1
• Onion - 1
• Garlic - 6 cloves
• Ginger - 1/2 inch piece
• Salt - to taste
• Pepper powdered - 1 tsp,according to taste
• Milk - 1/2 cup
• sugar - 1/4 tsp
• Butter - 2 to 3 tsp
• jeera - 1/2 tsp

Method:

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• Separate the florets of broccoli.Wash well and soak in water for 15 min.
• Chop onion,ginger and garlic into small pieces.
• Boil enough water and when it starts to boil,add the florets of broccoli and onion slices.
• Let it get cooked on a medium flame for 5 to 10 min.
• Set aside to cool.Drain the excess water and save the stock.
• Grind together cooked broccoli,onion,ginger,garlic.jeera with little stock.
• Heat a kadai and add butter.When it melts ,add the ground mixture.Dilute it with the stock.(Do not make it too watery)
• Add salt and pepper according to taste.
• Cook on a medium flame for 10 min.When it thickens slightly,add milk.
• Mix well and cook for 3 min.(Do not over cook after adding milk).

Switch off the flame and serve hot.