Soups-3

Veggie Soups for health

Here are recipes for some more soups

Carrot N Coriander Soup

Ingredients:
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

Method:

• 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

Ingredients:
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

Method:

• 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

Ingredients:
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

Method:

• 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