Flavours Of India

Try out these exotic and tantalizing soups recipes for yourself and your family and I am sure you all would never forget its scrumptious taste ever. So what are you all lovers of soups waiting for? Get into your kitchen and start preparing these exciting and tempting recipes.

Winter soup with rice and cheese balls

Ingredients:
For cheese balls:
2 tbsp cooked rice;2 tbsp grated cheese;2 tbsp chopped parsley;2 level tbsp plain flour;2 pinches chili powder;2 pinch salt; ghee to fry

For soup:
2 onions; 2 potatoes; 4 carrots; 200gm pumpkin; 1/2 teacup fresh cream; 1 teacup milk; cheese balls; salt and pepper to salt; chopped parsley to serve

Method:

For cheese balls:
Mix all the ingredients. Shape into small round balls. Fry them deep in ghee. Serve hot with soup.

For soup:
Cut all the vegetables into big pieces. Wash; add 8 teacups of water and put to cook in a pressure cooker. Blend the mixture in a liquidizer and strain the soup. Add the butter and boil for 10 minutes. Warm the milk. When you want to serve, add the warmed milk, cream, salt and pepper. Add the cheese balls and decorate with chopped parsley.

Fruit and nut soup

Ingredients:
2 sliced potatoes;1 chopped onion;4 chopped spring onions with leaves;4 sticks celery,chopped;200 gm fresh cream;1 tbsp butter; salt and pepper to taste; grated cheese; toasted almonds and grapes to serve

Method:

Heat the butter and fry the onions, spring onions and celery for 5 minutes. Add the potatoes and fry again for a little while. Add 4 teacups of water and cook. When cooked, blend in a liquidizer and strain. Boil the soup for a few minutes. Beat the cream and add three-quarters to the soup. Add salt and pepper and mix well. Serve hot topped with the balance cream, grated cheese, almonds and grapes.

Spaghetti and vegetable soup

Ingredients:
100gm spaghetti;4 tomatoes;1 carrot;1 potao;1 tbsp grated cheese;1 bay leaf;1 tbsp cornflour;1 tbsp butter; salt to taste

Method:

Break the spaghetti into pieces and place into a container with water. In another container, place tomatoes with 1 cup of water. Place both containers in pressure cooker and cook for 10 minutes. Extract puree of tomatoes. Drain spaghetti, chop vegetables. Heat the butter in a saucepan; add the vegetables and bay leaf. Fry until vegetables are tender. Add tomato pieces, boiled spaghetti, salt to taste and water. Allow to simmer on a low fire. Add grated cheese just serving.