Hot And Sour Soup Recipe

This is one soup which is an all time favourite as I am partial to spicy food. A Chinese soup adapted to cater to the Indian palate, it is hot and sour with that tinge of sweetness to it.

Ingredients :

  • 1/4 cabbage shredded
  • 1/2 medium carrot grated
  • 1/4 cup bean sprouts
  • 1/2 Capsicum chopped
  • 1/2 Red bell pepper chopped
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1inch piece ginger grated
  • 1tbsp soy sauce
  • 1tbsp green chilly sauce
  • 1tsp chilly oil
  • 1 cup thick vegetable puree
  • Salt
  • A pinch of sugar
  • 3 tbsps corn flour
  • 1tbsp vinegar
  • 1/2tsp pepper powder
  • Spring onion greens finely chopped.
  • Coriander leaves
  • 4 cups water.

Method:
Heat oil. Add the ginger, garlic and onion. Sauté on a high flame for a minute. Add the grated carrot, cabbage and bean sprouts. Toss for a minute. Add the soy sauce, green chilly sauce and toss. Add the Capsicum and red Bell pepper. Toss and add the vegetable puree. Add the sugar, salt, pepper powder and 4 cups of water. Dissolve the corn flour in a little water and add it to the soup. Boil the soup till it thickens. Add the vinegar and coriander leaves. Pour into bowls and drizzle with a little chilly oil and garnish with spring onion greens. Serve immediately.

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Vegetable Soup Recipe

A soup which is creamy and rich, tangy and hot, with just the right amount of spice. It is my all time favourite Vegetable soup served with croutons.

Ingredients:

  • 8 tomatoes
  • 1 carrot
  • 2 onions
  • 2 tbsps thick cream
  • 100ml milk
  • Pepper, salt and sugar as per taste

Method:

Pressure cook the vegetables. Allow to cool and then puree them in a liquidiser along with the cream and milk. Add the sugar, salt and pepper and boil well. Serve with croutons.

Onion Soup Recipe

This is an adapted version of the original French Onion soup. It is not only light on the stomach as it is sans cheese and chicken broth, but at the same time filling as well.

Ingredients:

  • 3 onions sliced finely
  • 1 tbsp butter
  • 1 litre vegetable stock
  • Pepper and salt as per requirement.
  • Juice of one lemon

Method:

Slice the onions and roast them in butter till they are a rich golden brown. Add the vegetable stock, pepper and salt and boil well. Garnish with spring onion greens. Add the lemon juice and serve with toasted bread.