Fresh Cranberry Rasam

Ingredients pressure cooked till soft & mashed
Chopped tomato-1 big
Chopped cranberry-1/4 cup
Salt to taste
Brown sugar-1/4tsp(optional)
Rasam powder-1tsp
Masoor dhal or Thoor dhal-1/4 cup
(I used masoor dhal)
Garlic-1
Turmeric powder-1/4tsp
Tempering
Oil-1tsp
Pepper & Jeera(slightly crushed) -together 1tsp
Crushed garlic-1
Chopped green chillies-1
Curry leaves-1 sprig
Hing-1/4tsp
Garnish
Chopped coriander leaves-little
Chopped cranberry- 4
Method
Dilute the above pressure cooked ingredients according to the thickness you need.Bring it to a boil,switch off the stove.Heat oil in a pan temper it with above ingredients,pour this into the boiled rasam.Garnish with coriander leaves & cranberry, serve it hot with plain rice...

Curry leaf Soup / Karuvepillai Soup

Ingredients to be pressure cooked
Curry leaves/karuvepillai-1cup
Chopped tomato-1big
Chopped onion-1/4
Ginger and garlic paste-1/4tsp
Salt to taste
Red chilly &coriander powder-together1/4tsp
Turmeric powder-a pinch
Jeera&whole pepper-each1/4tsp
Thoor dhal-1tbsp
Water- 4cups
Method
Pressure all above ingredients together till dhal is completely mashed.Strain this mixture into a bowl,throw away the extract.Season it with pepper and serve it hot.

Cream Of Tomato Soup

Ingredients
Ready made tomato puree-1/2 cup
Salt & Pepper to taste
Fresh basil-1tsp
Chopped carrot-1/4 cup
Dry parsley-1/2 tsp
Butter-2tsp
Chopped onion-3tsp
Chopped garlic-1
Heavy cream-1/4 cup
Water to dilute- required amount
Method
Heat butter in a pan saute onion,garlic,basil,parsley,carrot & seasonings for 2 minutes.Add the tomato puree & once cooled blend it to a smooth liquid.Filter the mixture,add water to required thickness.Heat the soup, adjust the seasoning,once switched off the gas add in the cream mix & serve it hot.

Beetroot Soup

Ingredients boiled for 5 minutes & blend to a smooth liquid

Chopped beetroot-1/2

Chopped carrot-1/2
Chopped onion-3tsp
Chopped celery-3tsp
Garlic-2
Dried basil-a pinch
Vegetable stock or water-2 cups
Seasoning
Salt & pepper to taste
Roasted & powdered jeera-a pinch
Other ingredients
Milk-1/4 cup
Method
Pour the blended liquid,milk,seasoning & water( if required to dilute the soup) in a pan & bring to a nice boil.Switch off the gas,before serving sprinkle some shredded cheese(optional) on top & serve hot.

Black Bean Soup

Ingredients
Cooked black beans-2 cups
(mash 1 cup of beans)
Chopped celery-1/2 cup
Chopped onion-1/4
Chopped tomato-1/2
Chopped jalapeno chilly-1/2
Salt & Pepper to taste
Curry powder-1/4tsp
Dry oregano & Parsley-each-1/4tsp
Ginger & Garlic paste-1/4tsp
Vegetable broth or water-required quantity
Olive oil-1tsp
Method
Heat oil in a pot,saute onion,tomato,chilly & celery for a minute. Add all above ingredients & keep cooking this in low flame for 10 minutes,adding water if necessary.Serve this hot garnished it grated cheese.

Celery Soup

Ingredients
Chopped celery- 1 & 1/2 cup
Chopped onion-3tsp
Chopped garlic-2
Salt & Pepper to taste
Maida-1/2 tsp
Olive oil-1tsp
Vegetable stock or water-required amount to dilute
Bean string(vermicelli)-a handful
Method
Cook onion,garlic& celery with little water till soft.Cool & make a smooth puree.Heat oil in a pan fry the maida till raw smell disappears,pour the puree,bean string & stock.Bring it to a boil.Switch off the gas & season it.Serve it hot.

9 Bean Country Soup

Ingredients

9 beans soaked over night -1 cup
(Mix containing dried black beans, kidney beans, pinto beans, navy beans, black-eyed peas, pigeon,split pea,masoor dhal barley,etc )
Salt & Pepper to taste

Dried basil-1/2tsp
Chopped tomato-1/2
Chopped capsicum-1/4 cup
Garlic powder-1/2tsp
Grated cheese for garnish
Method
Pressure cook all above ingredients together.Mash it up slightly & dilute it as per the thickness.Season with salt & pepper.Garnish & serve it hot.

Carrot Rasam

Ingredients to be pressure cooked
Chopped carrot-1

Tomato-1
Tamarind-a small piece
Masoor dhal or Thoor dhal-1tbsp
(I used masoor dhal)
Salt to taste
Turmeric powder-1/8tsp
(Cool & blend it to a smooth liquid)
Ingredients to be coarsely crushed
Jeera &Pepper-each 1tsp
Green chillies-1
Curry leaves-5
Garlic-3
Tempering
Oil-1tsp
Mustard-1/2tsp
Hing-1/4tsp
Garnish
Coriander & curry leaves-little
Method
Heat oil in a pan & temper it.Pour the ground ingredients,blended carrot liquid & enough water.Just give a boil & garnish it.Serve it with plain rice or drink it like soup.

Bean Sprout & Snow Peas Soup

Ingredients
Stock/Broth/water-3 cups

(I used chicken broth)

Sliced carrots-a hand full

Snow peas-a hand full

Bean sprout-1 cup

Bean threads(vermicelli) cooked-little

Chopped onion-2tsp

Chopped garlic-1

Olive oil-1tsp

Salt & Pepper to taste

Chilly paste-1/4tsp

Soy sauce-2tsp

Chicken flavour bouillon(cubes)-a pinch

Method

Heat oil in a pan fry onion & garlic till light brown.Add the vegetables,bean sprouts,chilly paste,seasoning & stock.Cook it till vegetables are almost cooked.Garnish it with bean threads & serve it hot.

Tomato Soup

Ingredients

Big tomatoes-2

Chopped celery-2tsp

Chopped onion-2tsp

Garlic-2

Salt & pepper to taste

Butter-1tsp

Maida-1/2 tsp

Milk-3tbsp

Method

Cook tomato,onion,celery & garlic till mashed.Cool,grind & filter.Dilute & keep it aside.Heat a pan melt the butter fry the maida till light brown.Add the milk,seasonings & tomato puree.Give a nice boil.Switch off the gas, sprinkle some cheese(optional) & Serve it hot.

Oats & Tomato Soup

Ingredients

Oats-6tsp

Chopped large tomato-1

Chopped onion-3tsp

Chopped celery-3tsp
Grated garlic-1

Dry oregano-1/2tsp

Salt & Pepper to taste

Olive oil-1tsp

Stock/broth-1 & 1/2 cup

(I used 100% fat free chicken broth)

Water-1 cup

Method

Heat oil in a pan saute onion,garlic & tomato.Add celery,oregano & oats,fry a bit.Pour water & stock & cook till oats are done.Before serving add the seasoning & serve it hot.

Bok Choy & Spaghetti Soup

Ingredients

Bok choy puree-1 cup

Stock-2 cups

(I used less sodium,fat free chicken broth)

Water-1 cup

Salt & pepper to taste

Garlic grated-2

Onion powder-1tsp

Roasted jeera powder-1/2 tsp

Cooked whole wheat thin spaghetti-a hand full

Cubed firm tofu-a hand full

Method

Boil the bokchoy puree,water,garlic,onion powder & stock till raw smell goes off.Add the cooked spaghetti & tofu,just give a boil.Switch off the gas.Sprinkle the seasoning & jeera powder on top & serve it hot.

Chilled Avocado Soup

Ingredients

Avocado-1

Salt & pepper to taste

Fat free milk-1 cup

Stock or water-1 cup

(I used 100% fat free,33% less sodium chicken broth)

Green chillies-1/2

Garlic-1/2

Lime juice-1tsp

Method

Blend everything in a blender.Season it with salt & pepper & serve it cold.

Palak Soup

Ingredients

Palak-1 cup
Tomato-1/2
Garlic-2
Carrot-1
Yellow moongh dhal-3tsp
Salt & Pepper to taste
Roasted jeera powder-1/2tsp
Grated cheese or paneer for garnish
Method
Pressure cook all vegetables & dhal together.Cool,blend it in mixi & filter the puree.Dilute it with water season it with jeera,salt & pepper.Give a boil & switch off.Before serving garnish it with cheese.

Carrot & Peas Soup

Ingredients

Carrot-1 big

Frozwn peas-1/2cup

Onion-1/4

Garlic-1

Milk -1 0r 2 cups

Salt & Pepper to taste

Italian seasoning-1/4tsp

Butter-1tsp

Corn flour diluted in water-1tsp

Cheese for garnish (Optional)

Method

Grind carrot,onion & garlic to a fine paste.Heat butter in a pan fry the paste till raw smell goes off.Add water & cook it for 2 minutes.Strain it ,now add milk ,peas & seasoning to the strained mixture.Give a nice boil,pour the corn starch to thicken.Garnish with cheese & serve it hot.

Parsley Parupu Rasam

Grind to a coarse paste

Chopped parsley-2tbsp

Garlic-4

Pepper-1tsp

Jeera-1/2tsp

Turmeric powder-little

Hing-little

Salt to taste

Green chillies-1

Curry leaves-4

Coriander seeds-1/4tsp

Other ingredients

Masoor dhal-1/4cup

Tomato big-1

Coriander leaves -little

Oil-1tsp

Mustard-1/4tsp

Method

Heat oil in a pressure cooker temper it with mustard.Add the ground paste & fry for 1 minute.Add the tomato & dhal.Pour water & cook it till done.Mash & dilute it. Garnish it with coriander leaves.

Note:You can also drink it like a soup......

Watermelon Skin & Carrot Soup

Ingredients

Carrot-1

Spring onion-1

Watermelon skin (only white part)-1 cup

Jeera-1tsp

Garlic-1

Salt & Pepper to taste

Method

Boil all above ingredients till slightly cooked or you can also steam it.Cool & make a puree.Strain it & dilute it.Give a boil season it & serve it hot.

Rose Petal & Spring Onion Soup

Ingredients

Rose petals dry-5 small flowers

Spring onion -1 small bunch

Green chillies-2

Parsley chopped(optional)-2tsp

Garlic-1

Carrot-1/4 cup

Salt & Pepper to taste

Method

Cook all above ingredients with little water till the vegetables are soft.Cool & grind it to a smooth paste.Strain it.Add enough water to dilute,season with salt & pepper.Give a boil.Serve it hot.

Moongh dhal & Lettuce Soup

Ingredients

Chopped Romaine Lettuce-1 leaf

Moongh dhal-2tbsp

Onion chopped-1tbsp

Chopped garlic-1

Chopped tomato-1tbsp

Turmeric powder-a pinch

Roasted jeera powder-1/4tsp

Salt & Pepper to taste

Water to dilute .

Method

Pressure cook lettuce, dhal,onion,tomato,turmeric & garlic.Cool & make a smooth paste in mixi.Dilute it with water & just give a boil.Mix salt,pepper & jeera.Serve it hot.

Broccoli & Parsley Soup

Ingredients

Finely chopped broccoli florets-5

Parsley chopped-2tbsp

Salt & Pepper to taste

Spring onions chopped -1tbsp

Chopped garlic-1

Maida-1tbsp

Milk-1 cup

Water or Stock-1 cup

Olive oil-1tbsp

Method

Heat oil in a pan saute broccoli ,parsley & spring onions.Add maida fry for 2 minutes.Add milk,water,salt & pepper.Simmer it for 5 minutes .Serve it hot garnished it with spring onions.