Beetroot Soup
INGREDIENTS:
- 1 Cup Beet root (chopped), peeled
- 1 Cup Bottle gourd (chopped), peeled
- 1/2 Cup Onion, chopped
- 1/2 Cup Tomato, chopped
- 1/2 Cup Potato (chopped), peeled
- 1/2 TSP Sugar
- To taste Salt
- 1/4 TSP Black pepper, powdered
- Cream
- For garnishing Coriander leaves, chopped
METHOD:
- Place the beetroot, bottle gourd, onion, tomato and potato with two cups of water in a pan.
- Bring to a boil and then simmer till all the vegetables are soft.
- Cool and blend in a blender. Strain through a sieve.
- Add sugar, salt and black pepper.
- Serve hot or chilled garnished with the cream and coriander leaves.
Clear Vegetable Soup
INGREDIENTS:
- ½ teaspoon finely chopped garlic
- ¾ teaspoon finely chopped ginger
- ¼ cup chopped spring onions or onions
- ½ cup finely chopped cabbage
- ⅓ cup finely chopped carrots
- ¼ to ⅓ cup finely chopped capsicum or bell pepper
- ¼ cup finely chopped french beans
- 1 tablespoon oil – can use olive oil or sesame oil or sunflower oil
- 3 cups water
- ¼ teaspoon black pepper powder or add as required
- 1 generous pinch of nutmeg powder
- salt as required
- some chopped spring onion greens for garnish
METHOD:
- In a pan or pot, take 1 tablespoon oil. You can use olive oil or sesame oil or sunflower oil. Add ½ teaspoon finely chopped garlic and ¾ teaspoon finely chopped ginger.
- Saute till the raw aroma of both ginger and garlic goes away. Saute for some seconds, but do not brown them.
- Then add ¼ cup chopped spring onions. You can also add chopped onions instead of spring onions. Saute till translucent. You can also add ½ teaspoon chopped celery in this step.
- Now add ½ cup finely chopped cabbage, ⅓ cup finely chopped carrots, ¼ to ⅓ cup finely chopped capsicum and ¼ cup finely chopped french beans.
- Saute for 1 to 2 minutes then add 3 cups water.
- Season with ¼ teaspoon black pepper powder or add as per taste.
- Season with salt as required. Grate about a pinch of nutmeg in the soup.
- Stir very well. Cover the pan and simmer the clear soup on a low to medium flame till the veggies are almost done.
- Some crunch in the veggies taste good. So do not cook the veggies completely.
- If using mushrooms or potatoes or cauliflower then you will have to cook the veggies till they are done. Basically it depends on the type of veggies you will add in the soup.
- Garnish with some chopped spring onion greens and serve vegetable soup hot.
