*****soups*******

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Creamy Carrot Soup

http://www.pakirecipes.com/recipes/imgsize.php?i=images/recipes/375.jpg


3 cups water
1/2 cup chopped onions
2 tbsp brown sugar
1 tsp curry powder
1 1/2 cup milk
4 cups carrots, thinly sliced
2 garlic cloves, minced
1/8 tsp ground ginger
green onions orchives, chopped (for garnish)

In a large sauce pan bring water to boil.
Add all the ingredients, except green onions and milk.
Reduce heat and simmer for 40-45 minutes, or until carrots and onions are very tender.
Remove from heat and pour mixture into food processor or blender to puree; return to sauce pan.
Reduce to low heat and stir in milk, heating until warm but not boiling.
Serve warm.
If desired garnish with chopped green onions orchives.

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Makkai Soup

http://ashwita.com/recipes/images/makai-shorba.jpg

Ingredients:

1½ cup sweet corn kernels
4 cups water
2 cloves (laung)
2" stick cinnamon (dalchini)
5 peppercorns
2 bay leaves (tej patta)
½ cup chopped onions
5 cloves garlic, sliced
1 cup diced carrots
½ tsp crushed coriander (dhania) seeds
½ tsp cumin (jeera) powder
¼ tsp turmeric (haldi) powder
2 cups milk
1 tbsp oil
Salt

To Garnish:
Cream
Sprigs of coriander

Method:
Heat oil, add the clove, cinnamon, peppercorns, bay leaf, onions and garlic and cook till the onions are translucent.
Add the carrots, coriander seeds, cumin powder and turmeric powder and cook for 3 - 4 minutes.
Add the corn kernels and cook for another 2 minutes.
Add water and salt and simmer over a medium flame for 10 - 15 minutes, till the corn is cooked.
Cool completely and purée in a blender until smooth.
Add the milk and bring to a boil.
Serve garnished with the cream and a sprig of coriander

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Spinach Soup

http://ashwita.com/recipes/images/Spinach-Soup.jpg

Ingredients:
6 cups Spinach leaves, washed, chopped
½ cup Cream
½ small onion, chopped
4 cloves garlic
8 cups Water
1 tsp olive oil
Salt, Pepper
Butter

Method

Heat oil and add garlic and onion
When soft, add half of the water and bring to a boil.
Add spinach leaves and boil for 4 min or until leaves wilt.
Take off the heat immediately, cool and liquidize
Add cream, salt, the rest of the water and liquidize again
Heat on a medium flame, stirring continuously.
Serve topped with pepper and a blob of butter

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Vegetables soup

http://going-well.com/wp/wp-content/uploads/2009/07/cleansing-vegetable-soup2.jpg


Ingredients:
1 cup Mix vegetables, chopped very fine (could be carrots, beans, spring onions, cauliflower, capsicum, cabbage, mushrooms)
2 tbsp cornflour
5 cups water
Salt, pepper

Method:

Keep the water for boiling, and simultaneously mix cornflower well with half a cup of water.
Pour the cornflower mixture into the boiling water and stir for some time.
When the water becomes almost clear, add all the vegetables.
Turn off the heat in exactly 2 minutes, and add the salt and pepper to taste.
Serve hot

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Chickpea and Vegetable soup

http://www.bbcgoodfood.com/recipes/9044/images/9044_MEDIUM.jpg



Ingredients
1 tbsp vegetable oil
1 large onion , chopped
1 tsp finely grated fresh root ginger
1 garlic clove , chopped
1 tbsp garam masala
850ml vegetable stock
2 large carrots , quartered lengthways and chopped
400g can chickpeas , drained
100g green beans , chopped

Heat the oil in a medium saucepan, then add the onion, ginger and garlic. Fry for 2 mins, then add the garam masala, give it 1 min more, then add the stock and carrots. Simmer for 10 mins, then add the chickpeas. Use a stick blender to whizz the soup a little. Stir in the beans and simmer for 3 mins. Pack into a flask or, if you've got a microwave at work, chill and heat up for lunch. Great with naan bread

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Harira – Moroccan soup recipe


http://pakistanifoodrecipies.com/wp-content/uploads/2009/09/harira.jpg



Ingredients:

1/3 cup Flour
1/2 cup Chick peas
1/2 lb Lean lamb or beef diced
2 Large onions, chopped
1/4 ts Saffron
2 tb Paprika
1 Soup bones
1 tb Butter
2 tb Salt
1/2 ts Pepper
1/2 cup Dried broad beans
1 1/2 lb Tomatoes
1 Bunch parsley
1 Bunch fresh coriander
1 tb Butter
1/3 cup Rice
1 Lemon
1/2 cup Lentils

Method:

1) Soak overnight 1/3 cup flour in 1 cup water; 1/2 c lentils in water to cover. Brown in lightly oil deep pan lamb, onions, saffron and paprika (increase or decrease according to taste).

2) Add 6 cups of water, soup bones, butter, salt, pepper, chick peas with skins popped off and discarded, and the dried broad beans which have been washed and cleaned. Simmer, covered, for 2 hours or more.

3) 20 mins before serving, pour through a food blender into the soup pan (or blend with one cup of water) the tomatoes, parsley, coriander & the flour and water paste. Add 3 cups of water, and when it returns to boil, add the vermicelli.

4) When the vermicelli is cooked, add 1 Tb butter and lemon juice (or serve a wedge of lemon with each bowl to be squeezed on the soup). The soup should be smooth and slightly thick in consistency; add water or flour to thicken and adjust, if needed.

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chinese hot and sour soup

http://i39.tinypic.com/2cypb7q.jpg

Ingredients
Chicken Broth – 12 Cups
Boiled Chicken Pieces – 4 Ounces
Carrot cut into thin and long strips – 1
Cabbage thinly cut – 3 Ounces
Salt – 2 Tsp
Chinese Salt – 2 Tsp
White Vinegar – Half Cup
Black Pepper – 1 Tsp
Corn flour mixed with water – 3/4 Cup
Corn Oil – 1/2 Cup
Egg whites – 4
Method

Pour chicken broth to a pan and add chicken pieces to that. Place on heat.

Heat well and add all vegetables and spices.

When vegetables turn a bit tender, add vinegar.

Add corn flour mixture to the soup and stir well.

When it gets thicken enough, add egg whites while stirring the soup with spoon.

Add corn oil and remove from heat.

Serve hot.

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hot and Sour Soup:

http://i43.tinypic.com/idas2f.jpg


Ingredients for hot and Sour Soup:

6 cups fresh or canned chicken stock
1/2 cup thinly sliced bok choy or Napa cabbage
1 cup thinly sliced mushrooms
3 scallions (green onions, spring onions), green and white parts, thinly sliced
2 tbsp soy sauce
2 tbsp finely chopped ginger root
2 tbsp cornstarch
2 tbsp water
6 to 8 ounces firm tofu, cut into thin strips
3/4 cup white vinegar, or to taste
1 tsp freshly-ground black pepper, or to taste
2 eggs, lightly beaten, or equivalent amount
egg substitute
1 teaspoon toasted sesame oil
How to make Hot and Sour Soup:

Bring the broth to a boil in a large saucepan and add the bok choy or cabbage, mushrooms, scallions, soy sauce, and ginger root.
Combine the cornstarch and water in a small bowl and stir into the broth when it returns to the boil.
Boil for 3 minutes.
Add the tofu, vinegar, and pepper.
Taste and adjust seasoning.
Reduce the heat to a simmer and slowly drizzle the beaten eggs into the soup, stirring gently.
Remove from the heat, add the sesame oil.
Hot and Sour Soup is ready to serve.
Serve immediately.

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thai soup

http://i51.tinypic.com/25frqc5.jpg

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Nice Recipe