A filling and highly nutritious soup/ shorba which can be served as a meal on the days that one is rushed for time or would like to take it easy. The term Shorba comes from the Arabic word Shurba which means soup. It is generally thick and can be enjoyed with bread or on it’s own.
100 gms Moong/ green gram
1 bunch of palak/ spinach
2 green chillies
1 inch piece of ginger chopped
7 cloves of garlic minced
1 onion sliced
1/2 tsp pepper powder
1 tsp cumin seeds
Lemon juice as per preference
1 tbsp Ghee/ clarified butter.
Wash and pressure cook the moong till mushy. Wash and chop the palak roughly. Heat ghee in a pan and drop in the cumin seeds. After they splutter drop in the sliced onion, ginger, green chillies and garlic. Roast on a gentle flame till the raw smell disappears. Drop in the chopped palak and roast till the palak wilts. Allow to cool. Tip in the cooled mixture along with the cooked moong into a mixer and grind to a smooth consistency. Tip it into a pan along with pepper powder and salt and bring to a boil. Allow to simmer on a gentle flame for five minutes. Switch off and add lemon juice as per taste. Serve hot.
Nothing to beat a hot soup with a few croutons or a small loaf of Garlic bread on a cold wintery evening. Tomato soup is an all time favourite with me and I always make it a point to try out the recipe whenever I chance upon one, as no two soups are the same. I already have posted a cream of tomato and a clear one in this website. Posting the recipe of the one which my friend Sona Savoor Kasargod shared with me.
6 tomatoes pressure cooked and de skinned
1 large onion sliced
1 tbsp butter
2tbsps Tomato ketchup
Cream to garnish
Heat butter in a pan. Tip in the sliced onions and saute till they are translucent. Allow to cool. Puree the de skinned tomatoes and the onions together. Pour it into a pan, season with salt and pepper and adjust consistency by adding the water in which the tomatoes were cooked. Bring to a boil and simmer gently for a couple of minutes. Serve hot garnished with a little cream.
A delicious and healthy soup that the family will love. The secret ingredient in this is tha Maggie magic cube which adds a zing to the soup. My heartfelt thanks to my friend Nandini Bhandarkar for having shared her recipe.
A small bunch of Palak
1 inch piece of ginger
100 gms sweet corn pressure cooked with a little salt
1 Maggie Magic cube
Salt and pepper as required
1 tsp wheat flour
1 cup milk
1 heaped tsp Amul butter
Wash and discard the hard stems of the Palak. The tender stems can be used. Blanch the Palak. ie. Put it in some boiling water for just half a minute and then remove and plunge it in cold water. This helps retaining the lovely green colour of the leaves. Puree them with the ginger and a little milk. Tip it into a container. Heat the butter in a pan. Add the wheat flour and roast it for a minute. Add the remaining milk and keep stirring till it starts thickening. Pour this sauce into the palak puree and tip in the sweet corn along with the water in which it was boiled. Add salt and pepper. Bring to a boil and simmer on a gentle flame till the rawness of the Palak is gone. Serve hot with grated cheese if desired.
A warm filling soup with just a hint of pepper and garlic. My friend Bala S Ajay who shared this recipe with me added toasted walnuts as well. I skipped them as the family isn’t too fond of them in a soup or a gravy. Two bowls of this healthy soup with a piece of French toast or a croissant and you are done with dinner.
250 gms Pumpkin de skinned and chopped into chunks
1 very large onion sliced roughly
3 tbsps fresh cream
2 tbsps butter
2 cloves of garlic chopped
Salt and pepper to taste.
Heat the butter in a pan and keep tossing the pumpkin till it’s nicely roasted. Alternatively you may brush it with oil and bake it in the oven. Once the pumpkin is roasted remove it from the pan and add the onion and garlic. Roast till the onions wilt and the garlic turns a rich golden yellow. Cool thoroughly. Blitz the mixture along with the cream in a mixer till it forms a puree. Tip it back into the pan and add either vegetable stock or water to thin it down. Adjust the consistency as per preference. Add salt and pepper and bring to a boil. Lower heat and simmer for a couple of minutes. Serve hot .
Food for the soul! A hearty soup of Kidney Beans, chickpeas, spinach and tomatoes. It is filling and in fact serves as a meal. Two bowls of this delicious soup and you can skip the rice, bread or Roti. Excellent soup for weight watchers. My heartfelt thanks to Veena Shenoy for the recipe .
One fistful each of Red Kidney Beans and Chickpeas soaked overnight and pressure cooked
25 leaves of spinach chopped fine
5 tomatoes quartered
1 large onion sliced
1 tsp Kashmii chilly powder
1/2 tsp pepper powder
5 tbsps Maggie sweet and sour sauce
Pressure cook the tomatoes, spinach and onions to one whistle. Drop it into the mixture of the cooked Kidney beans and chickpeas. Allow it to cool. Strain some of the kidney beans, chickpeas, tomato and spinach , mash it or pulse it in the mixer and add it to the soup to thicken it. Add the chilly and pepper powders, salt, the sweet and sour sauce and bring to a boil. Simmer the soup for a few minutes. Serve hot.
A nice tangy and flavourful soup for a cold wintery evening. The recipe was shared by my friend Vijaya Nair. One can use vegetables of choice. I have used those which I had on hand. The two main ingredients are lemon and coriander which impart their flavour to this soup.
1/4 cup of finely chopped carrots
1/4 cup of finely shredded cabbage
1/ 2 cup finely chopped onions
4 cloves of garlic finely chopped
1 inch piece of ginger grated
2 green chillies minced
1/2 tsp pepper powder
1 tbsp butter
For the slurry:
A slurry is paste made of flour and water . Here it is cornflour.
1 tbsp corn flour
1/4 th glass of water
For the garnish:
2 tbsps finely chopped coriander leaves
Juice of one large lemon or as per taste.
Tip in the butter, green chillies, garlic and ginger into a pan. Saute for a minute. Drop in the onions and salt. Saute till the onions turn translucent. Drop in the cabbage and carrots and saute for two more minutes. Add four glasses of water. Bring it to a boil, lower heat and add the pepper powder. Allow it to simmer for a couple of minutes. In the meantime make a slurry of corn flour and water. Take care to see that there are no lumps in the slurry. Drop it into the simmering soup. Allow it to boil for a couple of minutes. Switch off. Add the coriander leaves and lemon juice. Cover and allow the soup to stand for a couple of minutes for the flavours to infuse. Serve hot.
This soup has fond memories attached to it as I was served this soup by my Mother in law the first time I was invited for lunch after my engagement. It is a fragrant soup which needs no accompaniment of croutons or bread.
7 large sour variety of tomatoes
1 tsp of Jeera/Cumin seeds
1 sprig Curry leaves finely chopped
1/2 tsp pepper powder or as required
1 tbsp Ghee
Pressure cook the tomatoes. Remove and discard the skin. Run the tomatoes through a blender. Pour the puree into a pot and add equal amount of water to thin it down. Add salt, sugar and pepper powder as per requirement and bring to a boil. Heat a pan. Add Ghee and after it heats up drop in the cumin seeds. Allow them to crackle. Drop in the finely chopped curry leaves. Toss. Drop the seasoning into the boiling soup. Allow to simmer on an extremely gentle flame for 2-3 minutes. Strain. Serve hot garnished with coriander leaves.
This Sweet corn and vegetable soup is one of my favourites. I can make a meal of it. Delicious and though filling, it is light on the stomach.
1 Cob of Sweet Corn
10 French Beans
1/2 of a Carrot
Pluck the corn kernels off the cob. Reserve one fourth of them and pressure cook them till done. Run the remaining three fourth through the mixer and pour the puree into a pan. Chop the French Beans and Carrot fine. Drop them into the puree. Add the boiled corn, adjust consistency by adding enough water. Tip in the pepper and salt as required and bring to a boil. Simmer for a couple of minutes, switch off and keep aside covered for five minutes for the vegetables to get cooked to the right crunch. Chilly vinegar, chilly sauce and soya sauce are accompaniments of choice. I prefer mine as is.
Horse Gram also known as Kulith, Kollu or Kulthi is a highly nutritious Lentil grown in the Indian subcontinent. A variety of dishes can be made from it, but the most delicious is the soup or the Saaru which is made by draining the water of the cooked Horse Gram.
200 gms Horse Gram
2 Byadgi or Kashmiri chillies broken into bits
15 flakes Garlic crushed
2 tbsps Ghee /clarified butter
1/4 tsp Tamarind paste
Wash and pressure cook the Horse gram in a litre of water. After one whistle allow to cook for 15 mnts. Once the cooker has cooled down drain the water into a pan. Take a ladeful of the Horse gram, mash it well and drop it into the drained water. Add the salt and tamarind paste and boil well. Heat Ghee in a pan. Drop in the crushed garlic and roast it to a rich brown. Tip in the red chilly bits and toss for a minute. Drop the seasoning into the boiling Saaru. Simmer gently for five minutes. The Saaru can be served as is on the Rice or strained and served as a soup.
This is a take off on the traditional Konkani Saarupkari and it is wonderfully filling and healthy too. I usually make it on days when we have had a heavy lunch and would like to have something light yet filling for supper.
125 gms Lobia/Black Eyed Beans
1 tsp Chilly flakes
15 flakes garlic crushed
1 tomato chopped fine.
2 tbsps Ghee/clarified butter
1 dry red chilly
Wash and pressure cook Lobia till soft and mushy. After the cooker has cooled down, tip the Lobia into a pan and mash it well. Add the chopped tomato to the cooked Lobia and boil well. Heat Ghee in a pan. Add the crushed garlic. When it turns golden brown add the chilly flakes and the broken red chilly. Toss. Drop it into the Shorba. Boil well and serve hot.