Different Type of Soups
1. Sweet corn soup
Ingredients:-
1.One cup tinned sweet corn
2.Six cup water or basic white stock
3.Two table spoon corn floor
4.One table spoon sugar
5.Two table spoon vinegar
6.One table spoon aji-no-motto
7.Half table spoon chilly sauce
8.Half table spoon soyabean sauce
9.Half cup fresh cream
10.Salt and peeper according to taste
METHOD :-
Put all the ingredients except cream in a pan and cook it for 10 minutes.After this serve in a bowl with a cream.
2.Hot and sour soup
Ingredients:-
1.Two cup chopped cabbage leaf
2.Half cup chopped paneer
3.Two spring onion
4. One cup tomato ketchup
5. Table spoon chilly sauce
6 One table spoon soya bean sauce
7 One table spoon vinegar
8 Six cup water
9 Salt according to taste
METHOD :-
Put all the ingredients in a pan and cook it for 10 minutes.Serve it hot in a bowl .
3. vegetable and noodle soup
Ingredients:-
1. One cup cauliflower
2 One cup cabbage leaf
3.Two carrots
4.Two spring onions
5.Two cup boiled noodles
6.One table spoon aji-no- moto
7..One table spoon soya bean sauce
8.Six cup water
9.One table spoon chilly sauce
10.Salt according to taste
METHOD :-
Put all the ingredients in a
pan and cook it for 15minutes.Serve it hot in a bowl .
4.Bean soup
Ingredients:-
1.One cup boiled beans
2.Six tomatoes
3. Six cup water
4.Two cloves
5.Cardamon
6.Two peeper corn
7.One cup fresh cream
8. Salt and peeper according to taste
Put all the ingredients
in a cooker. steam it for 10 minutes and sieve it .Serve it with cream in a bowl .
5.Clear soup
Ingredients:-
1.Three carrots
2.Ten cabbage leaves
3.Owo spring onions
4.One clove
5.Four cup cauliflower
6.Six cup water
7One table spoon fine flour
8.One table spoon oil
9. One table spoon aji-no- moto
10.One table spoon soya bean sauce
11.Table chilly sauce
12..Salt according to taste
METHOD :-
Heat oil in a pan and roast fine floor till light brown .Now add all the ingredients and cook it for 15 minutes .
Serve it hot with green chillies with vinegar.
6.south Indian soup
Ingredients:-
1.One cup arahr dal
2.Six cups water
3.One cup tarmarind water
4.One small brinjal
5.Two table spoon coriander
6.Half cup fresh grated coconut
7.One table spoon mustered seed
8.One table spoon refined oil
9.Few curry leaves
10.Salt and peeper according to taste
METHOD :-
Put all the ingredients except mustard seeds, oil and coconut in a cooker and steam it for 15 minutes. Sieve it heat oil in a pan and add a mustard seeds .Cook it for 5 minute and serve it with coconut .
7.coconut soup
Ingredients:-
1.Half kg fresh grated coconut
2. Half kg water
3.Two pepper corn
4.One bay leaf
5.Two cup milk
6. Salt and pepper according to taste
METHOD :-
Put all the ingredients
in a cooker. steam it for 15 minutes and sieve it .Serve it hot.
8.Bombay curry soup
Ingredients:-
1.Two cup boiled masoor dal
2. One cup tamarind water
3.Four tomatoes
4. Two onion (sliced)
5.Two table spoon butter
6.One cup boiled rice
7.Salt and peeper according to taste
Put all the ingredients except butter, rice and onion slices in a cooker and steam it for 10 min . Sieve it.
Melt butter in a pan and fry onion slices till light brown . Now add sieve material and cook it for five minutes.Serve it with boiled rice.
9.Mixed vegetable soup
Ingredients:-
1.Two cup chopped mixed vegetable
2.Six tomatoes
3.Six cup water
4.Salt and peeper according to taste
METHOD :-
Put all the ingredients
in a cooker. steam it for 15 minitus and sieve it .Serve it with baked bread.
10.Cream of Carrot soup
Ingredients:-
1.Half kg carrot
2.Half kg tomatoes
3.Two onions
4.Six flicks garlic
5.Three cups milk
6.One cup fresh cream
7.Three cups water
8.Two table spoon butter
9.Two table spoon fine floor
10.Two table spoon sugar
11.Pepper corn
12.Salt and peeper according to taste
METHOD :-
Put all the ingredients except butter, cream and fine floor in a cooker.steam it for 15 minutes and sieve it .
Melt butter in a pan and roast fine floor till it is light brown . Now add sieve material and cook it for 5 minutes Serve it with cream.
11.spinach of cream soup
Ingredients:-
1.Half kg spinach
2.Half kg milk
3.Three cup water
4.One cardamon
5.Two peeper corns
6.One bay leaf
7.Two onions
8.One cup fresh cream
9.Salt and peeper according to taste
METHOD :-
Put all the ingredients except cream in a cooker and steam it for 15 minutes and sieve it .Serve it with fresh cream in bowl.
12. Mexican soup
Ingredients:-
1.One kg tomato
2.Three onions
3.Four flakex garlic
4.Pepper corn
5.One table spoon fine floor
6.One table spoon butter
7.Ttable spoon cumin seeds
8.One cup fresh cream
9.One table spoon sugar
10.One table spoon ginger
11.25 gm grated cheese
12.One cup croutons
13. Seven cups basic brown stock
14.Salt and peeper according to taste
METHOD :-
Cut each tomato in to four pieces and put it in to cooker along with bay leaf ,peeper corn ,sugar, garlic,ginger,onion,cumin seeds,basic stock steam it for 10 minutes
Melt butter in a pan.add fine floor and brown it. now add sieve material, cook it for 5 minutes.Serve it with croutons, cheese and cream .
13.Minestrone soup
Ingredients:-
1.One cup chopped cabbage
2. Four blanched tomatoes
3. Two chopped onions
4.Two chopped carrots
5.One small piece pumpkin
6.One cup boiled macroni
7.Seven cups basic brown stock
8.Two table spoon butter
9.Salt and peeper according to taste
METHOD :-
Melt butter in a pan. add onion and garlic. Fry until light brown. now add all the ingredients except macroni. cook it for 10 minutes and than add macroni . Cook it again for another 10 minutes .
14.Tomato egg drop soup
Ingredients:-
1.Half kg tomato
2.Six cup water
3One table spoon sugar
4.Two bay leaves
5.Four peeper corn
6.One cup fresh cream
7.Two cloves
8.Two table spoon butter
9.Egg
10.One table spoon cumin seed
11. One table spoon fine floor
12. Salt and peeper according to taste
METHOD :-
Put all the ingredients except butter, cream,fine floor and cumin seeds in a cooker and steam it for 15 minutes. sieve it .
Melt butter in a pan and roast fine floor till it is light brown Now sieved material ,egg and cumin seeds .Cook it for 5 minute and stir continuosly Serve it with croutons and cream.
