Vegetable Clear Soup

INGREDIENTS

1. Carrot (medium sized)                            1/2
2. Celery                                                         1 stalk
3. Chinese cabbage                                      4-6 leaves
4. Spring onion                                              1
5. Red capsicum (medium sized)              1
6. Snow peas                                                 8-10
7. Garlic                                                          2-3 cloves
8. Mushrooms                                               6-8
9. Vegetable stock                                        4-5 cups
10. Ajinomoto                                                  1/4 tsp
11. Peppercorns (crushed)                           1/4 tsp
12. Salt                                                              to taste
13. Bean sprouts                                             1/2 cup
14. Lemon juice (optional)                             1/2 tsp

Method of preparation

1. Wash, peel and cut carrot into two lengthwise. Cut it further into thin slices. Wash, trim and diagonally slice celery. 
2. Wash, trim and dice Chinese cabbage into 1 inch sized pieces. Wash, trim and slice spring onion. Wash, halve, deseed and cut red capsicum into one inch sized pieces. Wash, string and cut snow peas into two,
3. Peel and cut garlic. Wash, trim and slice mushrooms. 
4. Heat vegetable stock in a wok or a pan, add crushed garlic and bring to a boil. Add sliced mushroom, carrot, Chinese cabbage, celery, spring onion, red capsicum and snow peas and cook for 2-3 minutes. 
5. Add ajinomoto, crushed peppercorns, salt to taste and bean sprouts. 
6. Stir in lemon juice and serve piping hot.

Shrimp & Coriander Soup

INGREDIENTS

1. Shrimps (medium sized)                                 8
2. Cornstarch                                                         1 tbsp
3. Leek                                                                     1 inch piece
4. Celery                                                                  1 stalk
5. Green chilli                                                         1
6. Coriander leaves                                               1/4 cup
7. Garlic                                                                   2-3 cups
8. Ginger                                                                  1 inch piece
9. Oil                                                                         1 tsp
10. Fish stock                                                            6 cups
11. White pepper powder                                        1/2 tsp
12. Ajinomoto                                                            1/4 tso
13. Salt                                                                        to taste
14. Lemon juice                                                         1 tbsp

Method of preparation

1. Peel, clean, wash and cut shrimps into two lengthwise.  Blend cornstarch in half a cup of water. 
2. Wash, trim and cut leek and celery into julienne. Wash, remove stem and deseed green chilli and cut into julienne. 
3. Wash, trim and finely chop coriander leaves. Peel and chop garlic. Wash, peel and finely chop ginger.
4. Heat oil in a wok or a pan, add ginger and garlic and stir fry briefly. 
5. Add leek, celery, green chilli julienne and continue to stir fry for half a minute. 
6. Add fish stock and bring it to a boil. Reduce heat, add white pepper powder, ajinomoto and salt to taste. 
7. Add shrimps and cook for a minute, stirring gently. Stir in the blended cornstarch and continue to cook for a minute more. Add finely chopped coriander leaves. 
8. Simmer the soup for half a minute and stir in lemon juice and serve piping hot.

Gazpacho

INGREDIENTS

1. Brown bread                                                                                      2-3 slices
2. Garlic cloves (coarsely chopped)                                                  3-4
3. Medium tomatoes (quartered)                                                       6
4. Medium cucumber (seeded and roughly chopped)                   1
5. Medium green capsicum (roughly chopped)                              1
6. Salt                                                                                                      to taste
7. Wine vinegar                                                                                     2 tbsps
8. Olive oil                                                                                              2 tbsps

Garnish:

1. Small onion (chopped)                                                                    1
2. Small green capsicum (chopped)                                                 1
3. White bread cut into half inch cubes                                            1 slice

Method of preparation

1. Soak the brown bread in half a cup of water for 5 minutes and squeeze out the excess water. 
2. Process the bread with the garlic, tomatoes, cucumber and chilled water in a blender. 
3. Add the capsicum and salt and process again. 
4. Add the wine vinegar and olive oil and continue to process. 
5. Strain the soup into a bowl and chill in a refrigerator. 
6. Garnish with onion, green capsicum and bread cubes. Serve chilled. 

Fish Stock

INGREDIENTS

1. Fish bones, head, skin                           200gms
2. Onion                                                        1 (medium sized)
3. Celery                                                        2-3 inch stalk
4. Mushroom                                                1 large
5. Bayleaf                                                      1
6. Peppercorns                                             4-6

Method of preparation

1. Peel, wash and slice onion. Wash and cut celery into 1 centimetre pieces. Wash and slice the mushroom. 
2. In a pan, put fish bones, head, skin (any unutilised portion of fish), 5 cups of water, onion slices, celery pieces, bayleaf and peppercorns and put it on heat.
3. Bring to boil, remove any scum which floats on the surface and then simmer for 15 minutes. Remove from heat, strain and use the liquid as stock. 

Chicken Stock

INGREDIENTS

1. Chicken bones                   200gms
2. Onion                                   1 (medium sized)
3. Carrot                                   1 (medium sized)
4. Celery                                   1 stalk
5. Leek                                      1
6. Parsley                                 2-3 stalks
7. Peppercorns                       6-7
8. Cloves                                  5-6
9. Bayleaf                                 1

Method of preparation

1. Wash and clean bones. Remove any excess fat. Heat sufficient water in a pan and put the bones in it and boil for 5 minutes. Drain and remove the bones. 
2. Peel, wash and cut onion into quarters. Wash and cut the carrot into 2-3 large pieces. Wash and cut celery, leek and parsley stalks into 1-2 inch pieces. Wash leek leaves. 
3. Put blanched bones, onion, carrot, celery, parsley, leek, leek leaves, peppercorns, cloves and bayleaf in a stockpot (deep pan) with 10 cups of water and heat. Bring the stock to boil. Remove any scum which floats on the surface and replace it with more cold water. Simmer the stock for at least an hour. 
4. Remove from heat, strain, cool and store in a refrigerator until use. 

Vegetable Stock

INGREDIENTS

1. Onion                           1 (medium sized)
2. Carrot                          1/2 (medium sized)
3. Celery                          2-3 inch stalk
4. Garlic                           2 cloves
5. Bayleaf                        1 no
6. Peppercorns               5-6
7. Cloves                          2-3

Method of preparation

1. Peel, wash and slice onion and carrot. Wash and cut celery into small pieces. Peel and crush garlic. 
2. Take all the ingredients in a pan with 5 cups of war and bring it to a boil. 
3. Simmer for 15 minutes and strain. Cool and store in a refrigerator till further use.

Tomato Egg Drop Soup

INGREDIENTS

1. Tomatoes                                 4 (medium sized)
2. Onion                                         1/2 (medium sized)
3. Garlic                                         2-3 cloves
4. Ginger                                        1 inch piece (optional)
5. Coriander leaves                      3-4 sprigs
6. Eggs                                           2 nos
7. Cornstarch                                2 tbsps
8. Vegetable stock                       4 cups
9. Oil                                               2 tbsps
10. Tomato sauce                          4 tbsps
11. Salt                                             to taste
12. Sugar                                         1 tsp
13. White pepper powder             1/2 tsp
14. Ajinomoto                                 1/4 tsp
15. Vinegar                                      2 tbsps

Method of preparation

1. Wash and finely chop tomatoes. Peel, wash and finely chop onion, garlic and ginger. Wash, trim and finely chop coriander leaves. 
2. Break eggs into a bowl and whisk lightly. Blend cornstarch in half a cup of vegetable stock. 
3. Heat oil in a wok or a pan, add choppy ginger, garlic and stir fry briefly. Add chopped onion and continue to cook for a minute more. 
4. Add tomato sauce, chopped tomatoes and cook on high heat for 2-3 minutes. 
5. Stir in remaining vegetable stock and bring it to a boil.  Add salt to taste, sugar, ajinomoto and white pepper powder. 
6. Stir in blended cornstarch and cook for a minute or until the soup thickens, stirring continuously. 
7. Add vinegar and pour whisked egg in a steady stream, stirring gently to form egg threads. Allow egg to coagulate and come to the top. 
8. Serve hot garnished with chopped coriander leaves. 

Rice Soup

INGREDIENTS

Portions:2

1. Refined oil                                              2 tbsp
2. Sliced onion                                           1 + 1/2 tsp
3. Chopped carrot                                     1 tbsp
4. Chopped baby corn                              1 tbsp
5. Chopped broccoli                                 1 tbsp
6. Chopped coriander leaves                  1 tsp
7. Salt                                                          to taste
8. Rice water (starch)                              1 + 3/4 cups
9. Coconut milk (medium strength)      1 tbsp

Garnish:

1. Boiled rice                                              2 tbsp
2. Chopped spring onion                         3/4 tsp

Method of preparation

1. Heat oil in a pan and add onion. Stir-fry over moderate heat until brown. 
2. Add all ingredients except coconut milk and the garnish. Bring to boil, lower heat and simmer for 4-5 minutes. 
3. Just before serving,  heat thoroughly and remove the pan from heat. 
4. Pour in the coconut milk.  Do not reheat soup after adding coconut milk as it may curdle. 
5. Taste and adjust seasoning. Garnish with boiled rice and spring onions and serve. 

Spinach & Tofu Soup

INGREDIENTS

1. Tofu (bean curd)                 100gms
2. Spinach                                1 medium bunch
3. Garlic                                     2-3 cloves
4. Ginger                                   1/2 inch piece
5. Oil                                          1/2 tbsp
6. Vegetable stock                  4-5 cups
7. Ajinomoto                            1/4 tsp
8. White pepper powder         1/2 tsp
9. Soy sauce                             1 tbsp
10. Salt                                         to taste

Method of preparation

1. Cut tofu into quarter inch thick slices and further cut them into one inch triangles. 
2. Wash spinach leaves thoroughly under running water, trim and roughly shred. Peel and finely chop ginger. 
3. Heat oil in a wok or a pan. Add chopped ginger, garlic and stir fry briefly. 
4. Stir in vegetable stock and bring to a boil.  Reduce heat, add tofu pieces, ajinomoto, soy sauce, white pepper powder, salt to taste and simmer for 2-3 minutes,
5. Add shredded spinach leaves and continue to cook for a minute, stirring gently. Serve hot.

Mushroom Soup With Light Soy

INGREDIENTS

1. Medium button mushrooms (fresh)           4-5nos
2. Light soy sauce                                              1 tsp
3. Vegetable stock                                              3 cups
4. Silken tofu (finely diced)                               150gms
5. Salt                                                                    to taste
6. Black pepper powder                                     1/2 tsp
7. Sliced spring onions                                      4 tsps

Method of preparation

1. Bring the vegetable stock and light soy sauce to a boil in a deep pan.
2. Add the mushrooms and tofu and cook on low heat for 3-4 minutes but do not allow the mixture to boil. Add the salt and pepper powder. Stir to mix well. 
3. Transfer into individual soup bowls, sprinkle a teaspoon of chopped spring onions on each and serve piping hot.

French Onion and Garlic Soup

INGREDIENTS

1. Medium onions, thinly sliced                 3 nos
2. Garlic cloves                                             5-6
3. Brown bread                                             4 slices
4. Olive oil                                                      2 tbsps
5. Medium carrot,  thinly sliced                 1 no
6. Vegetable stock                                       4 cups
7. Salt                                                             to taste
8. White pepper powder                              1/4 tsp
9. Grated cheese                                          1/4 cup

Method of preparation

1. Chop 3-4 garlic cloves and keep the remaining whole. 
2. Cut the brown bread into small round slices.  Apply one tablespoon olive oil and rub with whole garlic cloves. Toast till crisp.
3. Heat the remaining olive oil in a non stick pan,  and sauté the onions on medium heat till brown. Drain well.  Keep a few slices aside for garnishing. 
4. To the same oil, add the chopped garlic and sauté till light brown.  Add the carrots and sauté for a few minutes. 
5. Add the vegetable stock and bring it to a boil. Lower heat and let it simmer for 10-15 minutes. 
6. Add salt and white pepper powder. 
7. Ladle the soup into individual soup bowls, float the toasted brown bread,  top it with grated cheese and fried brown onions and serve hot.

Lentil Soup

INGREDIENTS

Portions: 4

1. Lentil                       115gms
2. Carrots                      55gms
3. Turnip                       30gms
4. Onion                        30gms
5. Celery                        15gms
6. Stock                        880ml
7. Milk                          150ml
8. Butter                       30gms
9. Refined flour           30gms
10. Pepper                     to taste
11. Salt                           to taste

CROUTONS

1. Bread                        30gms
2. Fat to fry                   as per requirement

Method of preparation

1. Wash lentils and put in a pan with stock. 
2. Add sliced onion and celery and shredded carrot and turnips. 
3. Add seasoning and boil gently until lentils and vegetables are tender (Approximately an hour).
4. Rub through a sieve. 
5. Melt fat, add flour. Blend well,  add milk gradually to form a smooth sauce. 
6. Add soup. Mix well. Bring to boiling point,  stirring all the time. Boil for about 3minutes. 
7. Serve hot with fried croutons. 

Vegetable Noodle Soup

INGREDIENTS

Portions: 4

1. Cabbage                    50gms
2. Carrots                       50gms
3. Celery                         20gms
4. Capsicum                  50gms
5. Noodles                      as per taste
6. Ginger                         15gms
7. Onions                        50gms
8. Salt                              20gms
9. Pepper                        20gms
10. Vinegar                       10ml
11. Water                           1 cup
12. Chicken stock            2 cups
13. Mushrooms               15gms
14. Oil                                20ml
15. French beans            50gms
16. Garlic                          15gms

Method of preparation

1. Wash vegetables and cut carrots,  cabbage, capsicum and onions into juliennes. Slice beans,  celery,  ginger,  garlic and mushrooms thinly. 
2. Stir fry the vegetables with oil and add water. 
3. Add some stock,  check the seasonings (vinegar,  salt and pepper).
4. Allow to cook on high flame for a few minutes and serve in a soup bowl. Garnish with some noodles on top.

Cabbage Chowder

INGREDIENTS

Portions: 4

1. Cabbage                          450gms
2. Onion                                  55gms
3. Tomatoes                        225gms
4. Green pepper                     55gms
5. Cold water                        590ml
6. Butter                                  30gms
7. Refined flour                      30gms
8. Milk                                    300ml
9. Cheese                                30gms
10. Paprika                              1/8 tsp
11. Salt                                     to taste
12. Pepper                               a pinch

Method of preparation

1. Wash and chop vegetables.  All the seeds must be removed from the green pepper and it should be rinsed well before chopping. 
2. Put vegetables in a pan with water, salt and pepper.  Bring to boil and simmer for about 15 minutes. 
3. Prepare a white sauce with butter, flour and milk. 
4. Add to vegetable mixture. 
5. Add cheese and paprika and stir until cheese is melted. Serve hot.

Consomme

INGREDIENTS

Portions:4

1. Meat stock                            885ml
2. Minced meat (lean)             115gms
3. Egg                                             1
4. Carrot                                       55gms
5. Celery                                       30gms
6. Peppercorns                            few
7. Onions                                     10gms
8. Cloves                                        2gms
9. Salt                                           10gms
10. Vinegar                                     10ml

Method of preparation

1. Cook stock well and strain.
2. Chop the vegetables and mix with minced meat and egg.
3. Add mixture to stock and whisk thoroughly. 
4. Keep on a slow fire and bring to boil, whisking all the time.
5. Add vinegar,  spices and onions to the stock. 
6. When it starts boiling,  stop whisking and allow to simmer for a while. 
7. Strain through a muslin cloth,  twice if necessary. 
8. Reheat and serve hot.

Minestrone Soup

INGREDIENTS

Portions: 4

1. Cabbage                     115gms
2. Tomatoes                   115gms
3. Onions                        115gms
4. Carrots                        115gms
5. Turnips                         30gms
6. Leeks                            30gms
7. Celery                            10gms
8. Parsley                          1 sprig
9. Macaroni                       55gms
10. Cheese                           30gms
11. Garlic                              1 flake
12. Salt                                 10gms
13. Pepper                          to taste
14. Stock                              1 ltr
15. Oil                                  15ml     

Method of preparation

1. Wash and dice all vegetables into small pieces.  Blanch the tomatoes. 
2. Mince onion and garlic. 
3. Chop parsley.
4. Heat fat. Fry minced onion,  garlic,  parsley,  carrots and turnips. 
5. Add leeks, salt, pepper,  blanched tomatoes,  cabbage and celery.  Add stock. 
6. Bring to boiling point.  Add macaroni cut into half inch pieces. 
7. Simmer on low fire till vegetables and macaroni are cooked.
8. Serve hot garnished with grated cheese.

Tomato Soup

INGREDIENTS

Portions: 4

1. Tomatoes               350gms
2. Carrots                    115gms
3. Turnips                      30gms
4. Onions                       30gms
5. Butter                         30gms
6. Refined flour             30gms
7. Milk                           300ml
8. Stock                        750ml
9. Pepper                      a pinch
10. Salt                            to taste

Method of preparation

1. Clean and cut tomatoes. Chop onions,  carrots and turnips. 
2. Cover wirh stock or water.  Add seasoning and cook till vegetables are tender. 
3. Put through a sieve to make a puree.
4. Prepare white sauce with milk, butter and flour.
5. Add puree gradually to the sauce. 
6. Add more seasoning if required and serve hot with fried croutons or chopped parsley. 

Cream of Peas Soup

INGREDIENTS

Portions: 4

1. Peas                    350gms
2. Carrots                120gms
3. Onions                   30gms
4. Turnips                  60gms
5. Stock                    750ml
6. Milk                       300ml
7. Refined flour         30gms
8. Butter                     30gms
9. Pepper                   to taste
10. Salt                         10gms
11. Mint                          1spig

Method of preparation

1. Shell peas, grate carrots,  turnips and onions.
2. Cook vegetables in cold stock. Add mint.
3. Prepare white sauce with flour,  butter and milk. 
4. When vegetables are tender, sieve to make a vegetable puree. 
5. Mix sauce with vegetable puree. Add seasoning. 
6. Bring to a boil and serve garnished with chopped mint.

Cream of Vegetable Soup

INGREDIENTS

Portions: 4

1. Vegetable stock                    750ml
2. Celery                                       60gms
3. Onions                                      60gms
4. Potatoes                                 120gms
5. Carrots                                      60gms
6. Tomatoes                               120gms
7. Turnip                                        60gms
8. Refined flour                             30gms
9. Butter                                         30gms
10. Milk                                          300gms
11. Salt                                           to taste

Method of preparation

1. Clean and chop all vegetables. 
2. Cook vegetables in stock or water till tender. 
3. Pass through a sieve and make a puree.
4. Prepare white sauce with flour, butter and milk.
5. Add to puree, season to taste. Serve hot.

Mixed Vegetable Soup

INGREDIENTS

Portions:4

1. Potatoes            115gms
2. Carrots               115gms
3. Turnips                55gms
4. Onions                 55gms
5. Peas                   115gms
6. Tomatoes            55gms
7. French beans      55gms
8. Pepper                to taste
9. Salt                        10gms
10. Stock                       1ltr

Method of preparation

1. Prepare vegetables by cutting them into small pieces. Blanch tomatoes. 
2. Cook in stock till tender. Serve hot.

Note: Thickening like sago or rice can be added with the vegetables.