Minestrone Soup

Ingredients

Pressure cook together:
1 large tomato
1 2" piece white pumpkin
1 onion
1 carrot
1 potato small
3 cups water

Chop in Juliennes:
1 carrot
1 capsicum
1 spring onion sprig
2 cabbage leaves

Other ingredients:
1 tbsp. butter
2 tbsp. boiled, drain pasta
(macaroni, noodles, spaghetti, any)
1 tsp. red garlic sauce
1/2 tsp. ginger grated
1 tbsp. tomato ketchup
1 tbsp. fresh beaten cream
1 tbsp. grated cheese
salt to taste
pepper to taste


Method
Blend pressure cooked veggies in mixie. Strain. Heat butter in a heavy deep pan.
Add ginger, stir, add julienned veggies, stir fry for 2-3 minutes. Add pureed stock.
Bring to a boil.
Add all other ingredients, except cream and cheese. Stir and simmer for 2-3 minutes.
Serve hot in individual bowls. Sprinkle some cheese and a swirl of cream before
serving.
Note: Juliennes are vegetables, etc. cut in thin strips of approx. 1 1/2" length. First
chop vegetable in thin slices, and chop slices into thin slivers

Gazpacho

Ingredients
4 tomatoes ripe and juicy
1 capsicum finely chopped
1 onion finely chopped
1 cucumber finely chopped
1 tomato finely chopped
1 tbsp. tomato sauce
1/2 tsp. red chilli garlic sauce
1/4 tsp. worcestershire sauce
1 tsp. sugar
salt to taste

Method
1. Dip tomatoes in boiling hot water, cover and keep for 10 minutes.
2. Drain tomatoes, peel carefully and chop coarsely.
3. Add sauces, sugar, salt, 3 cups water and blend till smooth.
4. Add all chopped veggies, chill for an hour before serving.
5. Serve chilled with warm garlic rolls or croutons

Browned Onion Soup

Ingredients
2 onions chopped in thin slices
1 small capsicum finely chopped
1 tsp. spring onion green finely chopped
1/4 tsp. ginger grated
1/4 tsp. garlic grated
1/4 tsp. green chilli sauce
1 tsp. cornflour
2 medium slices plain bread
4 cups water
1 tsp. oil
1/2 tsp. butter
salt to taste
pepper to taste

Method
1. Heat oil in a large deep pan. Add ginger garlic and fry for 1 minute.
2. Add onions, stir fry till dark brown. Add water, bring to a boil, turn to simmer.
3. Make toasts of bread, apply butter. Add sauce, salt, pepper, to soup.
4. Break toasts in quarters, add to soup. Boil till bread softens.
5. Mash bread lightly with back of spoon. Mix cornflour in 1/2 cup water, add to soup.
6. Boil for one minute. Serve hot.

Tomato Rasam

Ingredients:
Red Gram Dal 3-4 tbs
Tomatoes (finely chopped) 4 large
Garlic paste 1/2 tsp
Ginger (finely chopped) 1-inch piece
Water 2 1/2 cups
Garlic grated 1tsp
Green chilies finely chopped 1 or 2
Coriander leaves finely chopped
Salt to taste
Chili or pepper powder to taste
Turmeric powder 1/2tsp
Mustard seeds 1tsp
Cumin seeds 1tsp
Whole dried red chili (halved) 1-2
Asafetida a pinch
Curry leaves few
Oil 2tbsp

Method:
1. Pick, wash and pressure cook the dal and keep side.
2. Heat 2 tbsp. oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida.
3. When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies.
4. Add salt, chili & turmeric powder and a cup of water. Simmer for 5-6 minutes and add the cooked dal and 11/2 cup of water and bring to boil.
5. Serve hot garnished with coriander leaves.

Vegetarian Hot and Sour Soup

Ingredients:
2 tbsp Chili Sauce
1-1/2 tbsp Corn Flour / Corn Starch
1-1/2 tbsp Soy Sauce
2 tbsp Vinegar
2 tbsp Capsicum - chopped
2 tbsp Spring Onions - chopped
2 tbsp Tomato Sauce
2 tbsp Carrots - chopped or grated
1/4 cup Cabbage - chopped finely
1/4 cup soft tofu or paneer - cut into small cubes (optional)
1 tsp Black Pepper Powder
1-1/2 tsp fresh grated Ginger
1/2 tsp SugarSalt to taste
4 cups Water

Method:
1.Mix 4 cups of water, chili sauce, soy sauce, vinegar, sugar, salt, ginger and pepper powder and bring the mixture to a boil.
2. Now add all the chopped vegetables into the soup, except tofu or paneer. Cook for a minute on medium heat.
3. Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick. Cook again for a few mins then remove from flame.
4.Addthe cubed tofu or paneer and transfer to a serving bowl.Garnish with some more green onion and serve hot!!

Tip:
This soup should be prepared just before serving as it tastes best when fresh; you can prepare the stock and keep, but boil it again and add the veggies before serving it, else you won't enjoy the same taste! You can also throw in peas, baby corn or other veggies of your choice.