SOUPS

Tomato Soup

Description: Tomato soup
Cuisine: Indian Cuisine
Serving: 5 Adults
Ingredients:
Tomato 6no's
corriander pwd 1tsp
ginger 2tsp
jaggery 2tsp
salt to taste
curry leaves few
cumin seeds 1/2 tsp
celery leaves few
corriander leaves few
oil 1/2 tsp
water 800ml
Procedure:
1. Boil tomato,salt and corriander pwd in water.
2. When cooked strain and keep the water aside.
3. Blend the boiled vegetable in a mixer and extract the juice.
4. Add jaggery to the water.
5. Mix the puree to the water kept aside.
6. Season with oil, cumin seeds, celery leaves, curry leaves and if needed asafoetida.
. Garnish with corriander leaves.
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Pumpkin Soup with Lemon Cream
Description: Pumpkin soup
Cuisine: Indian Cuisine
Serving: 5 Adults
Ingredients:
Butter 2tbsp
Olive oil 1tbsp
Garlic (chopped) 1tsp
Red chili (chopped) 1tsp
Onions (chopped) 3tbsp
Pumpkin (diced) 1big chunk
Vegetable stock 2cups
Salt to taste
Mixed herbs 1tsp (parsley, basil, rosemary)
Cream (whipped) 2tbsp
Coriander leaves 2tbsp
Lemon rind ½ tsp
Procedure:
1. Heat the butter and oil in a large saucepan.
2. Sauté the garlic, onion and red chili until golden brown and soft.
3. Add the pumpkin dices and sauté for a further five mnts.
4. Add the hot vegetable stock and bring to a boil.
5. Add the salt and mixed herbs.
6. Simmer for one hour until the ingredients are soft and cooked.
7. Blend the soup in a food processor until smooth.
8. Whip the cream with lemon rind till it forms soft peaks.
9. Set aside in the fridge.
10. Pour hot soup into warm bowls and then drizzle with some cream for garnish.
11. Finish with the chopped coriander leaves.


The soup is ready to serve