Curried Cauliflower Soup , Cyprus Tomato Soup
Curried Cauliflower Soup
- Cauliflower (1 medium sized)
- Potato (1 medium sized)
- Onion (1 medium sized)
- Garlic (4 cloves)
- Ginger (1/2 inch knob)
- Cumin seeds (1/2 tspn)
- Mustard seeds (1/4 tspn)
- Turmeric powder (1/2 tspn)
- Coriander powder (2 tspns)
- Skimmed milk yogurt (1 cup)
- Fresh coriander leaves (a few sprigs)
- Refined oil (1 1/2 tspns)
- Skimmed milk (1/2 cup)
- Bengal gram flour (Besan) (2 tspns)
- Vegetable stock (4 cups)
- Salt to taste
METHOD OF PREPARATION
- Wash and cut the cauliflower into small florets and keep it in salted water.
- Wash, peel and roughly cut the potato into small pieces and keep them in water.
- Peel and finely chop onion, garlic and ginger. Clean, wash and chop the fresh coriander leaves.
- Heat oil in a thick-bottomed pan, add chopped onions and saute for two minutes. Add chopped ginger and garlic and saute for a further two minutes. Drain and add the chopped potatoes.
- Drain and add the cauliflower florets and stir on high heat for three to four minutes.
- Stir in two cups of vegetable stock and bring to a boil. Cover and simmer for sometime till cauliflower and potatoes are cooked.
- Once cooked, remove from heat and cool the mixture. Puree the cauliflower and potato mixture in a blender.
- Heat oil, add cumin seeds and mustard seeds. When they start to crackle, add the cauliflower and potato puree along with the remaining vegetable stock. Mix well and let it simmer. Add turmeric and coriander powders and,mix well.
- In a bowl whisk skimmed milk yogurt with skimmed milk. Add Bengal gram flour (besan) and continue to whisk so that there are no lumps. Stir it in the soup and cook for a while.
- Season it with salt.
- Serve hot garnished with chopped coriander leaves.
- Calories 195
- Proteins 6.7
- Fat 7.5
- Carbohydrates 24.7
- Fibre 0.9
Cyprus Tomato Soup
- Ripe tomatoes – 7 – 8 medium sized
- Onion – 1 medium sized
- Garlic – 5-6 cloves
- Celery – 1 stick
- Fresh parsley – a few sprigs
- Olive oil – 1 tblspn
- Bay leaf – 1
- Vegetable stock – 2 cups
- Shell pasta – half a cup
- Salt – to taste
- Pepper powder – 1/2 tspn
METHOD OF PREPARATION
- Wash and roughly chop the tomatoes. Peel and finely chop onion and garlic.
- Wash and finely chop celery and parsley.
- Heat olive oil gently in a pan, add onion, celery, garlic and bay leaf and saute for a while.
- Add the chopped tomatoes and one cup water and stir. Cook on high heat till it starts boiling.
- Reduce heat, cover and cook on low heat for fifteen to twenty minutes, stirring occasionally, until very soft. Strain and keep the liquid aside.
- Cool the cooked tomatoes and puree them in a mixer. Stir in the reserved tomato liquid.
- Heat the pureed tomato mixture in a pan, add the remaining vegetable stock and bring it to a boil.
- Add pasta, cover and simmer till the pasta is cooked. Add salt and pepper.
- Garnish with chopped parsley and serve hot.
- Calories 105
- Proteins 1.6
- Fat 4.2
- Carbohydrates 6.5
- Fibre 1
Parsley leaves are widely used as a garnish and for flavouring soups, sauces and stuffings. It is a nutritious vegetable rich in iron, Vitamin C, Beta-carotene and folic acid. Therefore it makes a useful addition to salads. Chewing the fresh leaves helps to get rid of the lingering taste of garlic and onion. A tea made from parsley is said to ease the pain of arthritis and rheumatism.