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Vegetable Soup 1
100 g cauliflower
225 g cabbage
100 g carrots
10 green beans
4 onions
220 g pasta,boiled
2 tbsp refined oil
1/2 tsp Ajinomoto powder
salt to taste

Slice the onions. Cut the vegetables into long thin strips. Heat the oil thoroughly in a vessel and add the vegetables and ajinomoto powder. Cook on high heat for 5 minutes. Add 6 cups of water, pasta and salt. Cook for 5 minutes.
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 6

Vegetable Soup 2
2 carrots
8 to 10 cabbage leaves
3 spring onions
3 sticks celery
2 cauliflower florets
3 lettuce leaves
2 tbsp refined oil
1/2 tsp Ajinomoto powder
salt to taste
1 tsp plain flour
3 tsp soya sauce

Slice the carrots thinly. Tear cabbage and lettuce leaves into big pieces. Chop the spring onions. Slice the cauliflower. Heat the oil thoroughly in a vessel and add the vegetables and ajinomoto powder. Cook on high heat for 5 minutes. Add 5 cups of water and salt. Mix flour in 1 cup of water. Add to the soup. Cook for 6 minutes.
Preparation time: 15 minutes
Cooking time: 11 minutes
Serves: 6

Gazpacho (Cold uncooked soup)
340 ml vegetable juice
1 tomato, chopped finely
3 sticks celery, chopped finely
1 cucumber, chopped finely
3 spring onions, chopped finely
1.5 tbsp white vinegar
1 tbsp extra virgin olive oil
1 clove garlic, finely chopped
1 tbsp fresh flat-leaf parsley, chopped
1/2 tsp salt
1/2 Worcestershire sauce sauce
1/4 tsp ground pepper

Combine all the ingredients in a stainless steel bowl. Cover and refrigerate overnight.
Serve with a burger (no bun) and tossed mixed salad (parsley, coriander, celery leaves, mint, cucumber & tomatoes) with olive oil and vinegar to taste.

Carrot Soup
1/2 cup boiled chicken pieces
6 carrots, grated
1 onion, sliced
1 potato, cubed
2 cloves
1/4 cup cream
2 springs mint or parsley
1 clove garlic, finely chopped
1 tsp salt
1/4 tsp crushed pepper
1/2 tsp green pounded chillies
2 tbsp ghee
1/2 tsp slivered ginger
2 pieces cinnamon
1/4 tsp crushed cumin

Braise onions till they hange colour. Add carrots, potato and all the spices, except pepper. Braise until vegetables dry, then add 2 cups of water and cook until vegatables are done. Blend chicken and vegetables. Return to pot. Add liquid if it is too thick. Bring to a boil. Serve topped with cream and mint/parsley.

Tomato & Coriander Soup
4 tomatoes, blanched and chopped
15 ml vegetable oil
1 bay leaf
3 spring onions, chopped
1/2 tsp crushed black peppercorns
1 clove of garlic, crushed
2 tbsp chopped fesh coriander
3 cups water
1 tbsp cornflour
salt to taste
2 tbsp cream, for garnishing

Heat oil and fry the tomatoes, bay leaf and spring onions until soft. Add salt, garlic, pepper, and coriander. Mix well and fry for few minutes. Add the water and bring to a boil. Simmer for 10 minutes. Dissolve the cornflour in a little water and add it to the soup. Stir over gentle heat for about 5 minutes. Serve garnished with cream.

4 vegetable stock cubes dissolved in 800ml water
5 french beans
3 sticks celery
1 carrot
1 onion
1 tomato
3/4 cup green peas
1/2 cup pasta
1 tbsp butter
2 tbsp cornflour
3 tbsp tomato ketchup
pepper to taste
shredded cheese to serve

Boil the pasta and green peas. Cut all vegetables finely. Heat the butter and fry the vegetables (except the tomato) for 4 mnutes. Pour the dissolved stock over the vegetables. Mix cornflour in 1/2 cup of water and add to the stock. Cook until all vegetables are tender. Add the cooked green peas, pasta, tomato, tomato ketchup and pepper. Cook for a few minutes and serve.
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 6

Hot and Sour Soup
100 g boneless chicken breast shredded
2 tbsp soya sauce
1 tsp white pepper powder
5 tbsp white vinegar
2 tsp sesame oil
1 tbsp chilli oil
1 tbsp chopped fresh coriander
2 tsp corn flour blended with 3 tsp water
30 g dried fungus (soak in warm water for 30 minutes, squeeze out excess water, shred)
200 g fresh bean curd, shredded
2 eggs, beaten
1.2 litres chicken stock (You can make fresh stock. I make it by dissolving 4 cubes of chicken stock, each cube being 22 g)

Bring the stock to a boil. Reduce heat, add chicken breast and simmer for 2 minutes. Add fungus, bean urd, soya sauce and simmer for another 2 minutes. Add cornflour paste. Add the eggs slowly into the soup. Reove the soup from heat. Stir in pepper, vinegar, sesame oil and chilli oil. Garnish with coriander leaves.

Asian Soup With Chicken And Rice
Barley And Lamb Both
Brussel Sprout Soup
Chicken Almond Soup
Chicken Noodle Soup
Chicken Noodle Soup 2
Chicken Shorba
Chicken Taco Soup
Chicken Vegetable Soup
Gajar Soup
Indian Vegetable Soup
Lentil Soup
Pasta Soup
Shrimp And Coriander Soup
Squash Soup

last updated on 18-December-2004