Soups

1.Pink Velvet Soup:
Ingredients:
Onion-1/2,Medium sized Beets-2,Tomato Puree-50ml,Fresh Cream-25ml,Cheese(grated)-1tsp,Salt to taste.
For Garnishing:
Parsley leaves(chopped).

Method:
Boil and peel the beets and cut into small pieces.Peel and chop the onions.Put all the ingredients in a blender,except the parsley and blend the mixture.Serve chilled garnished with chopped parsley leaves.

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2.Spinach Soup:
Ingredients:
Spinach-250gm,Onion-1,Ginger-1,Some Coriander Leaves,Potatoes-2,Cabbage-1 cup,Gourd(lauki)pieces-1 cup,Salt-1 tsp,Black pepper powder-1/2 tsp,Rice-2 tsp,Garam masala powder-1/4 tsp,Kesar-1/2 tsp,Freah Cream-2 tbsp,Butter-2 tbsp.

Method:
Cut the spinach into small pieces after washing.Cut the onions,ginger and coriander leaves into small pieces.Cut the potato,cabbage and gourd into small pieces.Add 6 cups of water to the pressure cooker and boil the potatoes,cabbage and gourd.When cool blend in the mixie and seive.Heat butter in a pan and add the onion pieces and fry for 1 minute.Add the stock prepared earlier.Add salt,black pepper powder,rice,garam masala powder and kesar and cook for 20 minutes.Remove from heat and sieve.Now on medium heat place the sieved soup and add spinach and ginger and cook for 10 minutes.Remove from heat.Add the coriander leavesand cream on top.Serve hot.

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3.Gazpacho Soup:
Ingredients:
Tomato Juice-100ml,Tomato Puree-25 ml,Cucumber(chopped)-1 cup,Onion(Chopped)-1/2 cup,Celery(chopped)-1/2 cup,Vinegar-1 tsp,Basil Leaves(chopped)-1 tsp.

Method:
Blend all the ingredients in a blender.Chill and serve.

4.Chilled Tomato And Macaroni Soup:
Ingredients:Tomato Juice-2 cups,Spring Onions white part only finely minced-4,Tomato Puree-2tbsp, Lime juice-1 tbsp or to taste,Sugar-1 tsp or to taste,Curry powder-1/2 tsp,Garlic finely minced-1 clove,Dill (chopped)-1 tbsp,oil-1 tsp,Macaroni(boiled)-1/2 cup,Vegetable Stock-1 cup,Whipped Cream-3/4 cup,Chilli Powder(optional)-1/2 tsp,Black Pepper-1/2 tsp freshly ground,Salt to season.
For Garnishing:
Chopped tomato and dill.

Method:
Heat oil in a pan,add garlic and spring onions and saute until soft.Add 1 tbsps of dill and saute for another 30 secs.Add tomato juice and vegetable stock and bring to boil.Lower heat,stir in sugar,curry powder,pepper,lime juice and tomato puree and mix well.Let it simmer for 10-12 min.Season with salt.Remove from the fire and cool slightly.Place in a food processor along with the macaroni and puree.Remove to a bowl and chill up to 3-4 hours.Just before serving,stir in cream and check seasoning.Place in individual bowls and garnish with dill and chopped tomatoes.

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5.Almond Soup:
Ingredients:
Almonds-10/12,Milk-100 ml,Cornflour-1 tbsp,Cream-50 ml,Oil-1 tsp,Onion(sliced)-1,Salt to taste.

Method:
Blanch the almonds and grind to a paste.Mix the cornflour in the milk to form a smooth paste.Heat the oil in a pan and add the onion and brown it.Keep half of this aside for garnishing.In the other half,add the cornflour milk paste and cook over low flame,adding half cup of water.Cook for a minute and add the cream.Continue to cook over low flame stirring for another 2 minutes.Serve hot garnished with browned onion.