Soups

Soups

All soups should be made from scratch. Don’t use any packets.

Refer the previous post for making broth (Chicken, beef or Veg)

Vegetable soup:

Cut 2 or 2½ cups of vegetables of your choice into small pieces and boil them in the

broth you have prepared or plain water for 15 minutes after the liquid has come to a

boil. Carrot could be grated. Don’t forget finely chopped garlic and ginger to the soup

with the vegetables. Celery is a good vegetable for soups. Adding potasto gives

consistency to the soup. Add dill, parsley or coriander according to your preference

with finely chopped green onion just 5 minutes before turning the heat off.  Add salt

and pepper to taste. If you like a bit of zinc to your soup, add a green chilly finely

cut with the vegetables. Cook multigrain pasta separately and add to the soup. 

Then it becomes a meal by itself.

 Carrot and Tomato Soup with Corrriander

Ingredients

Water – 2 Its

Carrots - 5 peeled and cut into cubes

Tomatoes – 3 with skin removed

Onion – 1

Garlic – 4 cloves

Coriander – 1/4 cup washed and finely chopped

Salt and pepper to taste

Milk – ½ cup

Method:

Boil all the ingredients till they are properly cooked. Strain and blend the vegetables. Mix

this with the strained soup and the finely chopped coriander. Bring the soup to a boil and

lower the heat. Add milk and stir, or else milk will curdle. Add pepper and salt to taste.