Veg Clear Soup
I could'nt peek in here, as i had loads of work after the home got painted and my Phone/broadband line was not working. it all made me stay away from the blog. Iam back on track now.
Next to the Tomato soup, Veg clear is my favourite. when i prepared it at home, it was so easy and it tasted far far better than the restaurant served one's.
here is the recipe..
Ingredients: ( serves 2)
Carrot - 1/4 (finely chopped)
Beans - 4 (finely chopped)
Cabbage - 3 tbsp's (finely chopped)
Onion - 1/4 (finely sliced)
Water - 2 cup's
Corn Flour - 2 tsp's (mix it with 5 tsp's of water)
Spring onion's - 2 tsp's (finely chopped)
Ghee - 1/4 tsp
Pepper Powder - 1/2 tsp
Aji-na-motto - a pinch
Method:
Heat Ghee in a Bowl, add sliced onion and saute it.
Add all the vegetables(carrot, beans & cabbage) to the bowl and saute them.
Add 2 cup's of water to the bowl and let the vegetables get half cooked.
Mix the corn flour with 5 tsp's of water without any lump's. add the corn flour starch to the bowl and mix well.
Add salt to taste, and aji-na-moto a pinch and let the soup sit in the stove in slow flame.
Add Spring onions and pepper powder. when the soup get's little thicker, remove from the flame and serve.
Serve with breadstick's or with spiced corn flake's.
* The corn flakes in the images are just plain corn flake's. check the spiced one's here.
Next to the Tomato soup, Veg clear is my favourite. when i prepared it at home, it was so easy and it tasted far far better than the restaurant served one's.
here is the recipe..
Ingredients: ( serves 2)
Carrot - 1/4 (finely chopped)
Beans - 4 (finely chopped)
Cabbage - 3 tbsp's (finely chopped)
Onion - 1/4 (finely sliced)
Water - 2 cup's
Corn Flour - 2 tsp's (mix it with 5 tsp's of water)
Spring onion's - 2 tsp's (finely chopped)
Ghee - 1/4 tsp
Pepper Powder - 1/2 tsp
Aji-na-motto - a pinch
Method:
Heat Ghee in a Bowl, add sliced onion and saute it.
Add all the vegetables(carrot, beans & cabbage) to the bowl and saute them.
Add 2 cup's of water to the bowl and let the vegetables get half cooked.
Mix the corn flour with 5 tsp's of water without any lump's. add the corn flour starch to the bowl and mix well.
Add salt to taste, and aji-na-moto a pinch and let the soup sit in the stove in slow flame.
Add Spring onions and pepper powder. when the soup get's little thicker, remove from the flame and serve.
* The corn flakes in the images are just plain corn flake's. check the spiced one's here.
It just tool 15 mins of time in total and the production cost of this soup could be less than Rs.25, I don't know why the restaurant's charge double the amount.
Vegetarian Hot and Sour Soup - Chinese
Soup, Indian Style
For anyone who loves soups, there is one name, besides the famous Tomato Soup, which would surely go into their favourites for its unique smell, taste and flavor, and that is undoubtedly, the Hot and Sour Soup. This soy-sauce based chinese soup has the right blend of sourness and chili, providing a spicy kick which is offset by a bit of sugar that the recipe demands, and also the use of veggies and spring onions. Made of simple ingredients, this soup does not take a lot of your time, and is great for people suffering from cold. The use of pepper and ginger help in controlling appetite, and the taste is just too good for your tongue and will continue to linger in your mind even after you have finished the entire bowl!! I haveindianised the traditional chinese recipe a bit to suit my palette, but basically, feel free to use your choice of vegetables so it works best for you.
Ingredients:
2 tbsp Chili Sauce
11/2 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 Sugar
Salt to taste
4 cups Water
Method
Mix 4 cups of water, chili sauce, soy sauce, vinegar, sugar, salt, ginger and pepper powder and bring the mixture to a boil. Now add all the chopped vegetables into the soup, except tofu or paneer. Cook for a minute on medium heat. 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. Add the cubed tofu or paneer and transfer to a serving bowl.
Garnish with some more green onion and serve hot!! This spicy tongue-tingler Hot ans Sout chinese-style soup is on its way to Holler's edition ofSpicy Soups event!
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.
Tomato Soup
Iam Crazy about Tomato Soup, which my ammamma used to make with loads of vegetables in it. apart it, When i wrote a story for the first time at my class 7, has Tomato Soup played an important role. to brief the story here, the girl in the story drinks lots of tomato soup and suffers from stomach ache and the girls sister gets caught in trouble while going out to get medicine. though it sounds funny all, the memories are as bright as the soup colour!
While speaking about the bright red colour of the soup, it all comes from a small bit of beetroot. thats a trick i got from Suganya's Tasty Pallette.
[Recipe for two]
Ripe Red Tomatoes - 3 or 4
Carrot - 1
Beetroot - 1 small piece
Corriander Stems - 4
Garlic - 3 cloves
Ginger - 1 inch size
Cinnamon stick - 1 inch in size
Cloves - 2
Pepper - 5
Bay Leaf - 1
Star Anise - 1 small
Corn Flour - 2 spoons
Water - 2 cups
Just use a tiny bit of beetroot, its just to add bright red colour to the soup. i added big cinnamon, you dont do that. a small 1 inch size will do. its optional to have carrots, it changes the taste of the soup a little bit.
Method:
Cut the tomatoes into 4 parts. add the spices bay leaf, cinnamon stick, cloves, star anise and pepper to the tomatoes. add ginger and garlic to. add a small bit of beetroot, one chopepd carrot, corriander stems and 2 cups of water. pressure cook all together upto 3-4 whistles. alternatively you can cook them stove top for over 5-10 mins or also microwave them at very high for about 5-6 mins.
Cool them and remove the spices except pepper.
If you are serving for adults, before grinding them, remove the skin of the tomatoes, its easy. and then grind together, boil the grinded soup, add a bit of pepper powder and salt and serve.
To Serve for Kids, Grind them and filter the soup. Boil the soup. mean while mix 2 spoons of corn flour with 1/4 cup of water. add the corn starch to the boiling soup and give a stirr. let the soup boil in sim for about 2-3 mins. add Salt to taste, bit of pepper powder and aji-na-motto and serve.
Serve the Tomato Soup hot with Toasted Breads.
Vegetable Noodle Soup
Ingredients
2 tablespoons extra-virgin olive oil
1 rib celery, sliced (about 1 cup)
1 medium carrot, sliced (about 3/4 cup)
1 clove garlic, smashed
1/4 medium onion, about 1/2 cup
1/4 teaspoon kosher salt
1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
4 cups low-sodium chicken broth (1 quart box, or 2 cans)
Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
1/2 lemon, juiced (about 1 tablespoon)
Freshly ground black pepper
Serving suggestion: Whole-wheat crackers and cheese sticks
Directions
Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.
TIP: This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. Also, you can stir in some cooked chicken or mini-meatballs, if desired, for another meal.
Vegetarian Tom Yum Soup
Thai Tom Yum Soup is just as delicious made vegetarian/vegan. Instead of fish sauce and chicken stock, soy sauce and a good-tasting vegetable stock can be used. Tom Yum Soup is currently under study for its ability to boost the immune system and help fight off cold and flu viruses, and this veggie recipe is even healthier than the original! It's also easy to make and flexible in terms of ingredients - you'll learn to make it your own preferred way using this recipe as a base. Make it as an appetizer, for lunch, or as a nutritionally complete dinner. You'll love how it warms and energizes!
Ingredients
2 tablespoon(s) cooking oil
2 onions, chopped
3 carrots, halved lengthwise and cut crosswise into 1/2-inch slices
2 ribs celery, cut into 1/2-inch slices
1 1/2 quart(s) canned low-sodium chicken broth or homemade stock
1 3/4 cup(s) canned diced tomatoes with their juice (one 15-ounce can)
1 tablespoon(s) tomato paste
1/2 pound(s) potatoes, peeled and cut into 1/2-inch dice
1/2 pound(s) green beans, halved
1 1/4 teaspoon(s) salt
3 ounce(s) fine egg noodles (about 1 cup)
1/3 cup(s) chopped fresh parsley
Directions
Pour stock into a soup pot. If making the stock from cubes or powder, but sure to make it strong (if it tastes good on its own, it will make for a better Tom yum soup!). Now add the prepared lemongrass, plus the lime leaves, chili, garlic, and galangal or ginger. Bring to a boil and continue boiling for 5 minutes, or until broth is very fragrant.
Add the mushrooms. Reduce heat to medium and simmer for 5-8 minutes, or until mushrooms are soft.
Add the bok choy and cherry tomatoes. Gently simmer 1-2 more minutes (bok choy should remain on the crisp side).
Reduce heat to low and add the coconut milk, sugar, soy sauce, and lime juice. Finally, add the soft tofu and gently stir.
Do a taste-test, adding more chili or chili sauce if not spicy enough. If not salty enough, add more soy sauce or a little more stock cube/powder or salt. Add 1 more tsp. sugar if too sour. If too salty or sweet, add another squeeze of lime juice.
To serve, ladle soup into bowls with fresh basil and coriander sprinkled over. Enjoy!
TIP: Although I prefer my Tom Yum with coconut milk, more traditional versions of the soup don't include it (instead, they increase the amount of stock). In Thailand, they often use Carnation Evaporated Milk, which is a good option for vegetarians, while vegans will prefer to use coconut milk.
Sweet Corn Vegetable Soup
I don’t know what took me so long to post my favorite soup recipe. I LOVE sweet corn vegetable soup and sweet corn chicken soup! And it doesn’t need to be winter or monsoon to enjoy my favorite soup. I can relish this bright and flavorful soup any time of the year. Seriously.
Ingredients
Sweet Corn, cream style: 1 tin
Sweet corn kernels: 1/2 cup (boiled)
Vegetable stock: 1.25 litres (5 cups) OR water
French beans: 8 (finely chopped)
Cabbage: 1/2 cup (finely chopped)
Carrot: 1 (finely chopped)
Cornflour: 2 1/2 tbsps (corn starch)
Sugar: 3/4 tbsp
Salt to taste
White pepper powder: as required
Spring onion greens: 3-4 tbsps (finely chopped)
Directions
In a heavy bottomed vessel or wok, add the cream style sweet corn and vegetable stock or water. Mix.
Add the chopped carrot, beans, cabbage, boiled corn and stir to mix. Cook for 5 mts on medium flame.
Mix the cornflour in 4 tbsps of vegetable stock or water and keep aside.
Add sugar and salt to the simmering soup and cook further for 3-4 mts. Add white pepper powder and mix.
Add the cornflour mixture and go on stirring till the soup thickens. Turn off heat and pour into soup bowls.
Garnish with spring onion greens and serve hot.
Lemon Coriander Soup
Lemon coriander soup is a healthy and refreshing soup. This is unique well flavored soup made out of lemon and coriander. You can the evening with this wonderful refreshing soup. Let’s learn how to prepare this Lemon Coriander Soup at home.Ingredients
2tsp Lemon juice
2tsp cooking Oil
2tsp chopped green coriander leaves
1inch chopped Ginger piece
1medium size chopped Onion
1Spring onion bulb , chopped
2 tsp Gram flour (besan)
5 cloves Garlic, chopped
1carrot, cubed
4 1/2 cup Vegetable stock
1/4 cup Cabbage, chopped
7-8 Black peppercorns, crushed
Directions
Salt Heat oil in a pan and add spring onion,onion,chopped ginger and garlic cloves.
Add gram flour and roasted it until it becomes slightly pink and lets out a nice nutty aroma.
Add vegitable stock,coriander stems ,cabbage and carrot and bring to a boil
Add crused blackpeppercorns ,half of the chopped coriander leaves and boil it for 5 to 10minutes.
After cooking it , strain and keep aside.
Put on burner and heat soup , add salt,lemon juice and bring to boil again.
Garnish with chopped coriander leaves and serve hot.
2 eggs - beaten
2 tbsp Soya sauce
25 gm noodles - boiled
2 tbsp tomato sauce
3 tbsp cornflour - dissolved in 1/2 cup water
salt - to taste
ajinomoto - to taste
4 cups water
2 cups corn - cream style
2 tbsp oil
Directions
Ingredients
2tsp Lemon juice
2tsp cooking Oil
2tsp chopped green coriander leaves
1inch chopped Ginger piece
1medium size chopped Onion
1Spring onion bulb , chopped
2 tsp Gram flour (besan)
5 cloves Garlic, chopped
1carrot, cubed
4 1/2 cup Vegetable stock
1/4 cup Cabbage, chopped
7-8 Black peppercorns, crushed
Directions
Salt Heat oil in a pan and add spring onion,onion,chopped ginger and garlic cloves.
Add gram flour and roasted it until it becomes slightly pink and lets out a nice nutty aroma.
Add vegitable stock,coriander stems ,cabbage and carrot and bring to a boil
Add crused blackpeppercorns ,half of the chopped coriander leaves and boil it for 5 to 10minutes.
After cooking it , strain and keep aside.
Put on burner and heat soup , add salt,lemon juice and bring to boil again.
Garnish with chopped coriander leaves and serve hot.
veg talu noodles soup recipe
Ingredients
2 eggs - beaten
2 tbsp Soya sauce
25 gm noodles - boiled
2 tbsp tomato sauce
3 tbsp cornflour - dissolved in 1/2 cup water
salt - to taste
ajinomoto - to taste
4 cups water
2 cups corn - cream style
2 tbsp oil
Directions
1 cup vegetables (cabbage, carrot, capsicum, spring onion)
Heat oil and saut the cabbage, carrot, capsicum and spring onions over high heat, till glossy.
Bring the water to a boil and add the corn, vegetables and cornflour mixture.
Bring to a boil again, then lower the heat and simmer. Add the Soya sauce, tomato sauce, noodles, ajinomoto and salt.
Mix well and add the egg, stirring all the time.
Serve hot.
If you do not eat egg, just avoid it and increase the sweet corn to three cups.
Boil vegetables in water for 5-8 minutes in a pressure cooker. Add corn and boil for another five minutes.
Remove corns and shred the corn pods. Keep about one cup in a mixer and extract twp cups of creamed corn.
Boil noodles in salt water and drain. Keep aside.
Dissolve corn flour in water and mix with creamed corn. Stir well.
Separate the cooked vegetables.
Heat oil in the kadahi. Saute the vegetables slightly in it. Beat eggs in a vessel.
Pour the drained soup with sauted vegetables.
Add 1 cup of corn, noodles, Soya sauce and stir well. Add ajinomoto and salt.
Keep in the flame for a few more minutes. Remove and serve hot topped with shredded cheese.
veg baby corn soup recipe
Ingredients
6 Baby corn
1/4 Cup beans, chopped 1/4 Cup carrot, diced
1/4 Cup peas, boiled
1/4 Cup cabbage, thin strips
1/4 Cup cauliflower
1/2 Onion
2 Cubes cheese
2 Pods garlic
1 tsp Sugar
Pepper powder to taste
Salt to taste
Oil as required
Few dhania leaves for garnishing
Water as required
Directions
Cook the baby corns with onion and garlic in the pressure cooker until soft.
Meanwhile, boil peas.
Take a pan and heat a little oil, fry carrot, beans, cauliflower and cabbage or microwave with water sprinkled for about 1 minute, keep aside.
Blend the cooked baby corn properly.
Strain into a pan, and add boiled peas, water and other vegetables to it.
Bring it to a boil.
Combine salt, pepper and sugar with it, mix well.
Boil for about one minute and add cheese to it.
Remove it from the heat.
Garnish it with the dhania leaves and serve hot.
veg manchow soup recipe
Manchow soup is a very popular street food in china, and you’ll find push carts selling off this soup customized to individual taste. The hawker will throw in the ingredients you ask for to make it suitable to your palate. Plenty of finely chopped veggies are simmered in a broth which contains generous helpings of ginger, garlic and mint. This soup is always served with a dash of chili oil. All these flavors make this soup very refreshing-which is why it is a popular soup on the streets of china. The aromas of ginger, mint and garlic truly awaken your senses. Delicious!
Ingredients
2 tbsp oil
2 tsp chopped garlic (lehsun)
2 tsp chopped ginger (adrak)
1 tsp finely chopped green chillies
2 tbsp finely chopped capsicum
2 tbsp finely chopped tomatoes
2 tbsp finely chopped cauliflower
2 tbsp finely chopped carrots
2 tbsp finely chopped cabbage
4 1/2 cups clear vegetable stock
2 tbsp finely chopped mint leaves (phudina) leaves
1 tbsp chopped coriander (dhania)
1 1/2 tbsp soy sauce
salt and to taste
2 tbsp cornflour dissolved in 3/4 cup
For The Topping
chilli oil , page
chopped coriander (dhania) (dhania)
For Serving
chillies in vinegar
soy sauce
Directions
Heat the oil in a wok / kadhai on a high flame till it smokes.
Add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.
Add all the vegetables and sauté on a high flame for 2 to 3 minutes.
Add the vegetable stock, mint leaves, coriander, soya sauce, salt and pepper, mix well and bring to boil.
Add the cornflour mixture and boil till the soup thickens, while stirring continuously.
Top with chilli oil and coriander and serve immediately with chillies in vinegar and soya sauce.
