Gajar Or Kieno Ka Soup

Gajar Or Kieno Ka Soup

Roasted Pumpkin Soup

Roasted Pumpkin Soup

 

Ingredients :-

500g pumpkin, cubed
4 onions, chopped
2 green apples, chopped
Olive oil
2 tsp. vegetable oil
1 cup low fat cooking cream
8 cups of chicken stock
Bay leaves
Salt
Pepper
1 lemon, juiced
Basil

Cooking Directions :-

Pre-heat oven to 200 degrees Celsius. Place pumpkins in a large baking sheet, drizzle with olive oil and season with salt and pepper, and roast in oven for twenty minutes.

In a medium size pot, sauté onions and apples with vegetable oil until they have caramelized, add roasted pumpkins, cooking cream, chicken stock and puree mixture with a hand blender.

Add bay leaves, lemon juice and season with salt and pepper and leave to simmer for 10 to 15 minutes.

Serve in a bowl with a drizzle of cooking cream and garnish with chopped basil.

Chicken Soup

Chicken Soup 

Ingredients :-

4 (about 900g) chicken thigh cutlets, excess fat trimmed
1 large brown onion, halved, finely chopped
1 large carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
2 large garlic cloves, finely chopped
2 tablespoons finely chopped fresh continental parsley stems
6 sprigs fresh thyme, leaves picked
2L (8 cups) water
1/2 teaspoon whole black peppercorns
Sea salt flakes
1/4 cup finely chopped fresh continental parsley, extra 

Cooking Directions :-

Combine chicken, onion, carrot, celery, garlic, parsley, thyme, water and peppercorns in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, for 40 minutes or until vegetables are very tender.

Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Finely chop the chicken meat and add to the soup.

Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately.

Three Bean Soup

Three Bean Soup

Madras Curry Soup

Madras Curry Soup

Ingredients :-

• 2 tablespoons vegetable oil
• 1 medium onion, peeled and chopped
• 2 tablespoons curry powder
• 450g (1lb) coarsely chopped tomatoes
• 2 medium carrots, peeled and cut into rounds
• 350g (12oz) potatoes, peeled and cut into rough dice
• 120g (4½oz) peas, fresh, or frozen and defrosted
• 2¼ teaspoons salt, or to taste
• 250ml (8floz) double cream
• approximately 250ml (8fl oz) vegetable stock
• 1 tablespoon finely chopped fresh chives, to garnish (optional)

Cooking Directions :-

Put the oil in a pan and set over medium–high heat. When hot, add the onion. Sauté for 4–5 minutes or until the onion is golden. Add the curry powder and stir for 10 seconds. Now add the tomatoes, carrots, potatoes, peas, salt and 1 litre (1¾ pints) water. Bring to the boil. Cover, turn the heat to low and simmer gently for 45 minutes.
 
Blend the soup in batches in a blender, then strain it through a coarse sieve. Make sure you collect all the pulp under the sieve. Return the soup to the pan. Add the cream and stir. Now add the stock, adjusting the amount according to the thickness of soup you want. Stir to mix well. Reheat the soup, if you want it hot, or cover and refrigerate if you want it cold. Garnish with the chopped chives to serve.