#13.DELICIOUS HEALTHY SOUP

1.WILD MUSHROOM SOUP

Ingredients-

• button mushrooms-120 gm
• soaked porcini mushrooms-10 gm
• chopped onions-20 gm
• chopped celery-10 gm
• chopped leeks-20 gm
• chopped garlic-10 gm
• veg stock-200 ml
• white wine-20 ml
• cream-10 ml
• chopped parsley-10gm
• seasoning to taste
• cheddar cheese crouton-1

method-

• Roughly chop up the button mushrooms. In a thick bottom pan,heat oil, butter and add in onion celery and leeks.Let them sweat before adding the button mushrooms.Saute the mixture, add in white wine and degiaze the pan.
• Add in the vegetable stock,and cook further.Now add the soaked porcini mushrooms.Take it off the pan and blend the mixture in a blender before returning it to the pan .Finish with seasoning of cream and chopped parsley. Serve hot with a cheese crouton.

2.SMOKED CARROT AND GINGER VICHYSSOISE SOUP

Ingredients-

• carrots-200 gm
• ginger-25 gm
• orange zest-10 gm
• dill sprigs-5 gm
• onion-30 gm
• garlic-10 gm
• butter-30 gm
• veg stock-200 ml
• double cream-20 ml
• smoked paprika-5 gm
• celery roots
• stalks-20 gm

method-

• peel, wash and slice the carrots.In a stock pot. place the sliced carrots,ginger,orange zest,dill sprigs,onion,garlic,butter,celery roots or stalks, veg stock and smoked paprika.
• place the stock pot on the stove and cover it with a lid. Slow cook it for about 10 minutes or till the carrots are tender.
• place the cooked carrot mixture in a stainless steel bowl and coal smoke it for about 10 minutes.process it to a paste.
• In a sauce pan, bring the veg stock to a boll, add in the smocked carrot paste and adjust the seasoning for salt only.
• Finish the soup with double cream.

3.ROASTED BUTTERNUT SQUASH,SOUP

Ingredients-
squash-

• butter-2 tablespoons
• raw pumpkin-2 cups
• salt and pepper

soup-

• extra virgin olive oil-2 tablespoons
• diced onion(1/4-inch)-1/2 cup
• diced celery(1/4-inch)-1/4 cup
• diced carrot(1/4-inch)-1/4 cup
• cinnamon stick-1 
• salt and freshly ground pepper
• vegetable stock-1 cup
• roasted pumpkin squash(above)

method-

• To make roasted butternut squash: preheat oven to 180 c. Heat butter in an ovenproof saute pan, add diced squash, salt and pepper. When squash begins to brown , place the pan in an oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and cool slightly. Puree in food processor, or mash with potato masher. Measure one and a half cups of squash and reserve.
• To make the soup:Heat the olive oil in a large saucepan over medium heat . Add the onion, celery,carrot,and cinnamon stick.Saute it until soft but not brown.Season with salt and pepper.Add vegetable stock and bring to a boil, Simmer for several minutes . Stir in reserved squash until smooth: simmer gently to let the flavours meld. should take about 10 minutes. Discard the cinnamon stick.
• puree the soup using a blender until smooth with cream and butter.
• Return the soup to the pan and reheat gently. Adjust the seasoning and serve garnished with cream.

4.SPICY SEA FOOD SOUP

Ingredients-

• vegetable stock-20 0ml
• diced prawns/bassa-30 gm
• butter mushroom-15 gm
• lemon grass-5 gm
• kafir lime-2 gm
• cilantro/coriander-5 gm
• fish sauce-5 ml
• lemon juice-1 tbs
• sweet chilli paste-1 tbs

method-

• Make a vegetable stock.
• Dice the bassa and prawns and the mushrooms.
• Pour the stock in a sauce pan.Add lemongrass, kafir lime leaves, diced fish and mushrooms.
• As the fish cooks, Add in fish sauce, lemon juice and sweet chilli paste.
• while serving garnish with cilantro leaves.

5.SUBZ SANTRE KA SHORBA SOUP

Ingredients-

• oil-6 tbsp
• ginger(chopped)-2 tbsp
• onions(sliced)- 2
• coriander stem(chopped)-5
• carrot(diced)-1
• stalks of spring onions(chopped)-2
• French beans(chopped)-50 gm
• oranges-3
• orange juice-500 ml
• white pepper powder-2 tbs
• green cardamom powder-1/4 tsp
• salt as per taste

method-

• In a pan, heat 4 tbsp of oil and saute ginger and onions till the onions appear translucent. Add carrots, french, beans, spring onion stalks, orange segments and water to it.Let the mixture simmer until the carrots and beans are tender. Remove from fire and puree it in a blender. In another pan, heat the remaining oil and add  the puree to it. Stir this mixture until the  water-content evaporates and the paste begins to appear dry.Add 150 ml of boiling water to the mixture and let it cook for 3-4 minutes further.Stir in orange juice,white pepper powder, cardamom powder and salt.Strain this soup with the help of a double strainer and transfer it back to the pot. Bring it to another boil and garnish with leftover orange segments,coriander stalk and julienned ginger.

6.BROCCOLI STALK SOUP

Ingredients-

• broccoli stalk(finely chopped)-100 gm
• onion(finely chopped)-20 gm
• garlic-10 gm
• milk-100 ml
• water-50 ml
• butter-20 gm
• refiner flour-10 gm
• fresh cream-10 ml
• salt and pepper to taste

method-

• Boil broccoli stalks until tender, and blend them in a mixer to make a fine paste.In a pan,heat butter and saute the onions and garlic until golden brown.Add refined flour,stir,and cook the mixture till it appears crumbly.Pour milk and cook the mixture for two minutes.Add the broccoli puree and mix water,and season with salt and pepper.Strain the soup and garnish with a drizzle of fresh cream. Serve hot with bread croutons.

7.CHILLED MANGO AND CUCUMBER SOUP

Ingredients-

• Alphonso mangoes(peeled,pitted and finely chopped)-2
• cucumbers(deseeded,finely chopped)-2
• red onion(finely chopped)-3 tbs
• fresh lime juice-3 tbs
• chopped fresh cilantro(finely chopped)-2
• cold water-2 cups

method-

• Puree one mango and cucumber until smooth and transfer it into a bowl To this,add chopped onions, cubed mangoes and cucumber ,lime juice and water.Fill a large bowl with ice water and keep the soup bowl in the centre.Stir the soup until it cools and garnish it with cilantro before serving.

8.BABY FENNEL,SMOKED CHICKEN AND THYME SOUP

Ingredients-

• Butter-20 gm
• Garlic-2 gm
• Fresh fennel-25 gm
• Smoked chicken-25 gm
• Thyme-2 gm
• White wine-20 ml
• Chicken stock-400 ml
• Re-fined flour-10 gm
• Fresh cream-20 ml
• Extra virgin olive oil-10 ml

Method-

• Melt 10 gm of butter in a pan.Add garlic,fresh fennel,smoked chicken cubes and thyme.Saute it for a minute. Deglaze the pan with the white wine and pour in the chicken stock.
• Reduce the broth to half its quantity.Add in the roux(which is a well-blended mixture of 10 gm of butter and 10gm of flour)and whisk it continuously to avoid lumps.
• Bring it to a boil,add fresh cream and adjust seasoning to taste.Garnish with olive oil and serve hot

9.BARLEY AND VEGETABLE BROTH

Ingredients-

• Barley(soaked overnight)-200 ml
• olive oil-5 ml
• carrots(chopped)-15 gm
• onions(chopped)-15 gm
• Fresh herbs of your choice-5 gm
• vegetable stock-200 gm
• Garlic(chopped)-1
• salt and pepper to taste

Method-

• Boil the soaked barley grains in hot water till they soften and keep aside.
• Boil all the vegetables and cook them until they are soft.
• Combine the boiled barley with the vegetable stock and bring the it to a boil.
• Let it simmer it for a few more minutes and seeason with salt and pepper.
• Garnish with chopped herbs and serve hot.

10.SOPA DE CAMARAO (PRAWN SOUP)

Ingredients-

• Oil-3 tbsp
• Onion (chopped)-1 medium size
• Chopped tomatoes-1/2 cup
• Garlic paste-1/2 tsp
• Chicken stock-2 cups
• Water-2 cups
• Prawns-250 gm
• Cornflour-1 tbsp
• Salt to taste
• Coriander for garnish

Method-

• Devein prawns and boil them, when cooked, In a deep pn, heat vegetable oill. Add chopped onions and saute for 7 to 8 minutes. Add tomatoes and garlic paste. saute for 2 to 4 minutes. Add the chicken stock (keep little stock aside to dissolve the cornflour) and water, cook covered for 10 minutes. Add cooked prawns and salt Dissolve cornflour in little warm chicken stock and add. Simmer uncovered for 5 minutes, Serve hot garnished with coriander leaf.

11.TOMATO AND COCONUT SOUP

Ingredients-

• Tomatoes-4 (large)
• Fresh grated coconut-1/4 cup
• Mustard seeds-1/2 tsp
• Sugar-2 tsp
• Asafoetida- a pinch
• Oil-2 tbsp
• Green chillies-2
• Warm water-2 up
• curry leaves-4 to 5

Method-

• Grind the fresh grated coconut with little water. Strain to remove coconut milk and discard the coconut. Blanch tomatoes. Make a fine puree. Deseed green chillies. In a pot, heat oil on medium flame. When hot, add mustard seeds. When they crackle , add curry leaves and asafoetida. Mix in the tomato puree, green chilles and water simmer. Add salt, sugar, add the coconut milk and simmer on low heat for 2 minutes. serve hot.

12.CANJA DE GALINHA SOUP

Ingredients-

• Goan rice or parboiled rice-200 gm
• water/ chicken stock- 1 litre
• Chicken-100 gm
• salt to taste

Method-

• Boil chicken and shred very fine. Wash rice and boil it in water or chicken stock for 30 minutes, When rice is cooked, add salt to taste. Serve hot, garnished with shredded chicken. This is an all-time favourite soup with Goans as it is a wholesome meal in itself.

13.CHICKEN SHORBA SOUP

Ingredients-

• Chicken stock (freshly made)-4 cups
• Coarsely chopped chicken pieces-1/2 cup
• Garlic grated-5 cloves
• Ginger grated-1/2 inch
• Cumin seeds-1/2 tsp
• Curry leaves-4 to 5
• Turmeric powder for colour
• Salt to taste
• Ghee- 2 tsp
• Corn flour dissolved in water-1 tsp
• For the paste:peppercorns-1 tsp
• Cardamoms-5
• Cloves-5
• Small cinnamon stick-1
• Coriander leaves with stems-a few

Method-

• Make the chicken stock freshly by boiling chicken with bones in water. Take all the ingredients for the paste in a mixer first dry grind all the spices to a very fine powder then to that add coriander leaves and water and grind again to make a fine paste (the consistency of the paste should be smooth to feel). Then in a kadhai put the ghee add the curry leaves, cumin seeds, garlic, ginger, turmeric powder and the paste. Fry the masala for 1 minutes till the ghee starts separating. After that, add the freshly made chicken stock, coarsely chopped fine chicken pieces, salt and chopped coriander leaves. Bring the soup to a boil then add the corn flour and simmer. Ladle the soup into soup bowls garnish with coriander sprig and grated ginger.

14.SEAFOOD BROTH SOUP

Ingredients-

• Chopped onion-20 gm
• Chopped celery-10 gm
• Chopped leeks-20 gm
• Fish cubes-40 gm
• Prawns-40 gm
• Tomato sauce-60 gm
• Squid rings-30 gm
• Clams-30 gm
• Chopped garlic-10 gm
• Fish stock-200 ml
• White wine-20 ml
• Parsley chopped-20 gm
• Saffron decoration-10 ml
• Olive oil-10 ml
• Seasoning to taste
• Garlic crouton-1

Method-

• In a thick bottom pan,heat oil and butter.Add in onion,celery and leeks.Once they start to sweet,add in the seafood cubes and saute.
• Add in white wine and deglaze the pan.pour in the fish stock and tomato sauce.Cook until it bubbles.
• Finish with seasoning,chopped parsley and a drizzle of the saffron decoration followed by a little olive oil.
• Serve hot with a garlic crouton.

15.EDAMAME AND TRUFFLE OIL FRAPPE

Ingredients-

• 16 ounces shelled edamame beans (about 2 cups)
• Two cloves Garlic
• Fresh cream-1/2 cup
• White sauce-1/2 cup
• Vegetable stock-1 cup
• Truffle oil-2 tbsp
• Salt to taste

Method-

For the soup-

• Remove the edamame beans and boil in three cups of water for five minutes. Reserve 1/4 th cup of the cooking water before draining. Drain the beans and cool.
• Add the edamame beans in a food processor and grind to make a smooth paste of it.
• Add two cloves of garlic and salt to taste while grinding.
• Take a pan, add truffle oil, vegetable stock and add the paste of edamame and the fresh cream to it.
• Add the white sauce.
• Allow the entire mixture to cook for 10 minutes in order for the edamame to infuse with the other components.

16.SWEET CORN SOUP

Ingredients-

• Sweet corn kernels boiled 1/2 cup

• Vegetable stock 4 cups

• Oil 1 tablespoon

• Cabbage 1/4 small

• Carrot finely chopped 1/4 medium

• Sweet corn ( cream style) 2 cups

• White pepper powder 1/2 teaspoon

• Salt to taste

• Cornflour/ corn starch 3 tablespoons

Method-

• Heat oil in a non stick wok. Grate cabbage and add to the hot oil. Add carrot and sauté on high heat for 1-2 minutes.
• Add cream style sweet corn and mix well. Add 4 cups vegetable stock and mix and allow it to come to a boil.
• Mix pepper powder in 2 tbsps water and add to the soup along with salt and mix well.
• Add corn kernels and allow it to come to a boil again. Mix cornflour in 2 tbsps water and add to the soup and cook till it thickens. Serve hot.

17.VEGETABLE HOT SOUR SOUP

Ingredients-

• French Beans chopped 4-6

• Carrots grated 1/2 medium

• Bamboo shoots chopped 1 medium

• Bean sprouts 1/4 cup

• Cabbage shredded 1/4 small

• Button mushrooms chopped 2 medium

• Green capsicum chopped 1/2 medium

• Oil 2 tablespoons

• Onion chopped 1 small

• Garlic chopped 2-3 cloves

• Celery chopped 2 inch stalk

• Ginger grated 1 inch piece

• Dark soy sauce 2 tablespoons

• Green chilli sauce 2 tablespoons

• Vegetable stock 4-5 cups

• Salt to taste

• Sugar 1/2 teaspoon

• White pepper powder 1/2 teaspoon

• Cornflour/ corn starch 3 teaspoons

• Vinegar 2 tablespoons

• Spring onion greens finely chopped 1 stalk

• Chilli oil 1 tablespoon

Method-

• Heat oil in a deep pan. Add onion, garlic, celery and ginger and sauté for a minute. Add bamboo shoot and stir. Add French beans, carrot, bean sprouts, cabbage and mix.
• Add mushrooms and continue to sauté. Add dark soy sauce, green chilli sauce and vegetable stock.
• Mix and add green capsicum, salt, sugar and mix. Add white pepper powder and mix. Add cornflour mixed in a little water and cook till the soup thickens slightly
• Add vinegar and stir. Pour into individual soup bowls. Garnish with spring onion greens, drizzle a little chilli oil and serve piping hot.