Tuesday, January 26, 2010


Veggie Soups for health

Here are recipes for some more soups

Carrot N Coriander Soup

Carrots                        4-5 (big)
Onion                          1(big)
Green Coriander          2 big bunches
Ginger                          1 inch piece
Lemon juice                  1 Tbsp
Butter                           2-3 Tbsps
Pepper powder            To taste
Salt                               To taste

  • Wash carrots thoroughly. Scrub it well. Slice them without peeling
  • Slice onions
  • Wash the coriander greens thoroughly. Chop a few sprigs finely and keep aside for garnishing.
  • Tie the rest of them into a bunch again.
  • Wash ginger well and crush it
  • Now melt butter in a pan. Add onions, let them turn pink
  • Add carrots, stir and fry for five minutes on low flame
  • Now add 4-5 cups water or vegetable stock
  • Add the ginger and the coriander bunch
  • Bring to a boil and boil it for 5-10 minutes
  • Cool it, rmove the ginger and coriander and liquidise the rest
  • Again heat it till it begins to boil
  • Add salt, pepper and lime juice and serve hot garnished with finely chopped coriander greens and a dollop of fresh cream

Mixed Vegetables Soup

Mixed Vegetables chopped     3 cups
(Carrot, Cabbage, Cauliflower, bottle gourd, Potato chopped into small pieces)
Tomatoes chopped                 1cup
Onion chopped                       1/2 to 1 cup
Ginger grated                          1 Tbsp
Pigeon Pea (Tuvar Dal)            1/2 cup
(cooked well and mashed)
Cinnamon                                1 inch sticks-2
Cardamom                              2-4 pods
Cloves                                    4-5
Butter                                     3 Tbsp
Pepper                                  To taste
Salt                                        To taste

  • Melt butter in a pan, add cardamom, cloves and cinnamon fry for a minute
  • Add onions and ginger, fry for 2-3 minutes
  • Add tomatoes mix well and fry for few more minutes
  • Now add the vegetables, mix well add 3-4 cup of water cover and cook till the vegetables are well cooked
  • Add the mashed lentil, bring it a boil
  • Cool and liquidise and strain or strain directly using a soup strainer.
  • Add slat and pepper. If necessary add water and bring it to a boil. Let it simmer on low flame for a few minutes
  • Serve hot 
Coconut Shorba

Coconut          one
Lemon             one
Mint greens     one  bunch
Curry  leaves    one bunch
Green chillies    2-4
Bay leaf            one
Cloves              2-3
Cardamom        1
Cinnamon          1 
Salt                  To taste
Oil                   2-3 tsps

  • Grate the coconut add two cups  water and grind well till you get a thick milky liquid
  • Now heat the oil in a deep pan. Add green chilies chopped into big pieces and fry for two minutes. Add cinnamon, cloves, cardamom,  bay leaf, curry leaves and mint and fry for a minute
  • Add the coconut mixture, bring to a boil on low flame
  • Let it boil well for a few minutes, then strain it
  • Serve hot with a dash of lemon juice and salt to taste

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