Category Archives: Soup

Green Peas Soup

Recipe – Green Peas Soup / Hara Matar ka Soup

Prep time: 10 mins

Cook time: 20 mins

Serves: 4

Ingredients

  • Green peas: 1 Cup
  • Green chili: 1
  • Mixed vegetable: 1/4 cup, finely chopped ( carrot, beans, cauliflower)
  • Butter: 1/2 Tablespoon
  • Onion: 1 Tablespoon, finely chopped
  • Bell pepper: 1 Tablespoon, finely chopped
  • Spring onion: 1 Tablespoon, finely chopped
  • Garlic: 1 clove, finely chopped
  • Salt: 1/2 Teaspoon
  • Black salt: 1/4 Teaspoon
  • Black pepper powder: 1/4 teaspoon
  • Lemon juice: 1 Tablespoon
  • Cornflour: 2 Tablespoon
  • Water: as required

Method

  • Boil the mixed vegetable with 1/4 cup of water. Keep it aside.
  • Blend 3/4 cup peas, 1 green chili and 1/4 cup water to smooth paste
  • Heat butter in a pan
  • Saute onion, spring onion, bell pepper and garlic clove for 2-3 minutes
  • Add cornflour and sauté for another 2 minutes
  • Add 1/4 cup peas, salt, black salt, black pepper powder and sauté for 1 minute
  • Add green peas paste, boiled vegetable with water. Mix well .
  • Add 3-4 cups of water to get a thin consistency for soup
  • Mix and let it boil for 4-5 minutes
  • Turn off the heat. Add lemon juice and serve.
  • You may add little honey while serving
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Recipe – Homemade Veg Manchow Soup / Chinese Veg Soup with crispy noodles

manchow

 

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 2

Ingredients

  • Veggies: 1 cup, finely chopped (1 carrot, 4-5 green beans, some florets of cauliflower, handful of peas)
  • Cabbage: ¼ Cup, finely chopped or shredded
  • Bell Pepper: 1 tablespoon, finely chopped
  • Tomato: 2 Tablespoon, finely chopped
  • Onion: 1 Tablespoon, finely chopped
  • Garlic: ½ teaspoon, finely chopped
  • Ginger: ½ Teaspoon, finely chopped
  • Green chill: ½ Teaspoon, finely chopped
  • Basil leaves: 1 or 2
  • Mint Leaves: 4-5
  • Coriander Leaves: 1 tablespoon, finely chopped
  • Butter / Oil: 2 Tablespoon
  • Corn Starch (Corn Flour): 1 tablespoon
  • Salt: 1 teaspoon or to taste
  • Black pepper powder: 1/2 teaspoon
  • Soy Sauce: ½ Tablespoon
  • White Vinegar: 1 Teaspoon
  • Thick Noodles: 1 cup, broken into 1-inch pieces
  • Spring Onion: 1 tablespoon
  • Oil: As required for deep fry
  • Water: As required

Method

  • Boil 5-6 cups of water in a pot. Once water starts to boil, add the noodles. Let it boil for 7-8 minutes or till noodles are almost cooked (80%). Do not overcook the noodles. Turn off the heat and drain the noodles. Let it dry for 10 minutes.
  • Heat oil for deep fry. Deep fry the noodles until deep brown and crispy. Take out on a kitchen napkin and keep aside.
  • Now boil 3 cups of water in a pot. Once water starts to boil add the chopped veggies (Carrot, beans, cauliflower and peas). Let it boil for 8-10 minutes or till almost cooked (80%). Turn off the heat. Now drain the veggies and preserve both the veggies and the water for later use.
  • Add 1 tablespoon corn flour in the boiled veggie water and stir it until corn flour mixes smoothly in the water. There should be no lumps.
  • Heat 2 Tablespoon butter in a pan. Add cabbage, bell pepper, ginger, garlic and onion. Sauté for 3-4 minutes.
  • Add green chili and tomato and sauté for another 2 minutes.
  • Add the boiled veggie and saute for another 2 minutes.
  • Add the corn flour mixed water and stir continuously for 1 minute.
  • Add the basil leaves, mint leaves, coriander leaves, soy sauce, vinegar, salt and black pepper powder. Stir and let it simmer for 3-4 minutes.
  • Turn off the heat. Add Spring onion and mix.
  • Pour the soups in serving bowls and serve with fried noodles on top or in side.

Recipe – Sweet Corn Soup

sweet corn soup

 

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 2

Ingredients

For the Soup:

  • Sweet Corn Kernels: ½ cup
  • Onion: ½ tablespoon, finely chopped
  • Green bell pepper: ½ tablespoon, finely chopped
  • Garlic clove: ¼ teaspoon, finely chopped
  • Ginger: ¼ teaspoon, finely chopped
  • Green chill: ¼ teaspoon, finely chopped
  • Butter: ½ Tablespoon
  • Corn Flour: 1 tablespoon
  • Water: 2 cups or as required
  • Salt: 1 teaspoon
  • Black pepper powder: 1/2 teaspoon
  • Sugar or honey: 1/2 teaspoon
  • Spring onion: green portion, 1 teaspoon
  • Fresh mil cream: 2 Teaspoon

Method

  • Blend ¼ cup of sweet corn kernels using ¼ cup water into smooth puree.
  • Heat ½ tablespoon butter in a pan. Add ginger, garlic, bell pepper and onion. Sauté till onions are soft and transparent, not golden.
  • Add green chili, ¼ cup sweet corn kernels and corn flour. Sauté for 3-4 minutes.
  • Add the sweet corn puree, salt, black pepper, sugar. Cook for 3-4 minutes or until it starts to boil.
  • Transfer to a bowl.
  • Garnish with green portion of spring onion and fresh cream.
  • Serve hot.

Recipe – Sweet Potato Soup

sp soup

 

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 2

Ingredients

  • Sweet Potato: 1, large
  • Oil / Butter: 1 teaspoon
  • Ginger: finely chopped, ½ teaspoon
  • Salt: 1 teaspoon or to taste
  • Black pepper powder or crushed: ¼ teaspoon
  • Coconut milk: 2 tablespoons
  • Water: as required
  • Lemon juice: 1 teaspoon
  • Mint leaves: 3-4, chopped

Method

  • Peel the sweet potato and cut into 4-6 pieces.
  • Boil in water until soft.
  • Drain the excess water and mash the sweet potato.
  • Blend it in a blender using little water.
  • Heat oil/butter in a pan.
  • Saute the ginger pieces for 1 minute.
  • Add the blended mashed potato, salt, black pepper and 2 cups of water.
  • Let it boil for 5-6 minutes. Stir occasionally.
  • Add The coconut milk and stir.
  • Cook for 2-3 minutes.
  • Turn off the heat
  • Add lemon juice and chopped mint leaves and serve.

Cook’s Note

  • Instead of coconut milk, you can use heavy milk cream as well.
  • You may use rock salt / sendha namak, if you are preparing the recipe during Indian upvas days.