Soups

Soups

Cabbage Chicken Soup Cornflour-100 gm Cabbage-100 gm Chicken-100 gm (small pieces) Salt,chilly powder to taste. ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч  Boil water in a vessel.Add the cornflour.Then add Cabbage,Chicken pieces and boil for 15 mins.Serve hot. Cauliflower Soup Cornflour-100 gm Cauliflower-100 gm Chat masala-1 tsp Salt,chilly powder to taste. ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч  Boil water in a vessel.Add the cornflour.Then add Cauliflower and Chat masala and boil for 15 mins.Serve hot. Green Soup Cornflour-100 gm Green peas-100 gm Green Chilly-10ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч  ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч  Boil water in a vessel.Add the cornflour.Then add Green peas and Green chillies and boil for 15 mins.Serve hot. Plain Vegetable Soup Cornflour-100 gm Carrot-100 gm Capsicum-100 gmч ч ч ч ч ч ч ч  ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч  ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч  Boil water in a vessel.Add the cornflour.Then add Carrot and Capsicum and boil for 15 mins.Serve hot. Chicken Mushroom Soup Cornflour-100 gm Chicken-100 gm Green peas-100 gm Mushroom-100 gm ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч  Boil water in a vessel.Add the cornflour.Then add Chicken,Green Peas,Mushroom and boil for 15 mins.Serve hot. Tomato soup Cornflour-100 gm Tomato puree-1/2 cup Spinach-100 gm Pepper-2 tsp Salt to taste. ч ч ч ч ч ч  ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч Boil water in a vessel.Add the cornflour.Then add Tomato puree,Spinach,Pepper and boil for 15 mins.Serve hot. Egg Soup Cornflour-100 gm Cabbage-100 gm Carrot-100 gm Fried Egg-100 gm Salt and chilly powder to taste. ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч  Boil water in a vessel.Add the cornflour.Then add Cabbage,Carrot,Fried Egg and boil for 15 mins.Serve hot. Chicken Butter Soup Cornflour-100 gm Butter-2 tsp Chicken-100 gm (small pieces) Pepper-2 tsp Salt,Chilly powder to taste. ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч  Boil water in a vessel.Add the cornflour.Then add Butter,Chicken,Pepper and boil for 15 mins.Serve hot. Mint Soup Cornflour-100 gm Mint leaves-50 gm Carrot-100 gm Pepper-2 tsp Salt,Chilly powder to taste. ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч  Boil water in a vessel.Add the cornflour.Then add Mint leaves,Carrot,Pepper and boil for 15 mins.Serve hot. Carrot Cheese Soup Cornflour-100 gm Cheese-2 tsp Cabbage-100 gm Carrot-100 gm Cauliflower-100gm ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч  Boil water in a vessel.Add the cornflour.Then add Cheese,Cabbage,Carrot,Cauliflower and boil for 15 mins.Serve hot. ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч ч  Soup is a food that is made by combining ingredients such as meat and vegetables with stock, juice, water or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids until the flavor is extracted, forming a broth. Traditionally, soups are classified into two broad groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommз©. Thick soups are classified depending upon the type of thickening agent used: purз©es are vegetable soups thickened with starch; bisques are made from purз©ed shellfish or vegetables thickened with cream; cream soups may be thickened with bз©chamel sauce; and veloutз©s are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour and grains.

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