SOUPS
Most of the Indian meals begin with a nice hot bowl of soup that warms the spirit inside. Soups are just the thing for a cold wintry night. Soups are said to be liquid nourishment . Yo can create your own gourmet quality soups just at home. Our collection of healthy soup recipes are easy to make, delicious, and best of all, fantastic for weight loss. We have a wide array of soup recipes lined up just for you.
Find your favorite soups recipes from our soup collection. Soups can be warm or cold, bland, or hot with spices. Soups form an integral part of any diet and they act as excellent appetizers. They may be vegetarian or non-vegetarian. Our soup recipe section contains an assortment of soup recipes for you to pick one.
TOMATO APPETIZER SOUP / TOMATO RASAM 
Ingredients
-
8 oz. or 250 gms tomatoes, diced
- 1 onion, chopped
- 4 cloves garlic, crushed
- 4 green chilies, chopped
- 1 tsp. tamarind pulp
- 1 tbsp. jaggery
- 1 tsp. mustard seeds
- 10 curry leaves (optional)
- 1 red chili, broken into two
- 1 tsp. coriander seeds – roasted & powdered
- 1 tsp. cumin seeds + 2 tsp. peppercorns – roasted & powdered
- ½ tbsp. oil
Spices
Note : Serves four
Method
- Boil the tomatoes, chilies and garlic in 4 cups of water.
- Add the ground spices, jaggery and tamarind pulp and simmer for 15 minutes.
- Heat the oil. Add mustard seeds until they splutter.
- Add the curry leaves, red chili, asafetida powder and onion and fry for a minute.
- Pour it over the tomatoes.
- Heat and serve the rasam garnished with chopped cilantro/corriander leaves
LEMON PEPPER RASAM
Ingredients
- 1/4 cup toor dal
- 1 cup water
- a piece of fresh ginger (2 1/2 cm, 1 in), peeled and grated
- 4 green chills
- 1/2 tsp. cumin seeds
- 3/4 tsp. black peppercorns
- 1 1/2 cups water
- 1/2 tsp. ground turmeric
- salt to taste
- 2 tomatoes, quartered
- juice of 1 lemon
- coriander leaves, chopped to garish
- 2 tsp. ghee
- 1 tsp. brown mustard seeds
- 1/2 tsp. asafetida powder
- 1 red Chile, halved
- a few curry leaves
Spices
For Seasoning:
Note : Serves four
Method
- Wash Toro dal well. Drain. Place dal in a heavy saucepan.
- Cover with 1 cup water and bring to the boil. When boiling, cover pan with a lid, leaving slightly ajar.
- Lower the heat, and simmer dal gently for 45 minutes to 1 hour or until soft. Stir several times during the last 30 minutes of cooking. (The water should be mostly gone).
- Set dal aside without draining.
- Using an electric blender or food processor, blend the fresh ginger and green chills into a paste.
- Now blend or process the cumin seeds and black peppercorns into a powder. Set both aside.
- Place the undrained cooked dal in a heavy saucepan.
- Add 1 1/2 cups extra water, ground turmeric, salt to taste, and ginger/chili paste.
- Slowly bring to the boil.
- Heat 2 tsp. ghee in a heavy frying pan or skillet.
- Add mustard seeds, asafetida powder, halved red chili, a few curry leaves, and pepper/cumin seed powder.
- When the mustard seeds splutter, add this mixture to the rasam.
- Turn off the heat and add the lemon juice.
- Garnish with cilantro/coriander leaves. Serve hot with rice.
Seasoning:
DAL SHORBA
Ingredients
- 1 cup masoor dal
- 3 onions, sliced
- 4 cloves crushed garlic
- 1/2 teaspoon chili powder (optional)
- 3 teaspoons curry powder
- 3 tomatoes, cut into big pieces
- 6 tablespoons chopped spinach leaves
- 1 tablespoon oil
- salt and lime juice to taste
Spices
Note: serves 4 - 5
Method
- Wash and soak rice in plenty of water.
- Change water everyday, repeating process for 3 days.
- Now, drain all water, and spread on a clean cloth for 3-4 hours.
- Grind to powder and sieve.
- Mix in sugar, press and keep aside for 2 hours.
- Sprinkle milk little by little, kneading mixture into a soft pliable dough.
- On a clean plastic sheet, sprinkle a few poppy seeds.
- Take a pingpong sized ball of dough, press onto sprinkled seeds.
- Rotate and thin out dough with the hand, forming a 4" sized round.
- Heat 3-4 tbsp. ghee in a frying pan.
- Let in one round, seeds side up.
- Shallow fry on low flame, till golden brown.
- Drain and keep aside.
- Repeat for remaining dough, add more ghee as required.
- Cool very well for 5-6 hours before storing in airtight containers.
GOBHI SHORBA / CAULIFLOWER SOUP
Ingredients
- 1 Quart/liter milk
- 10 cashews finely chopped
- 1 tsp. butter
- 2 cups water
- 8 oz/1/4 kg cauliflower flowerets cut into cubes
- 1 tsp. sugar
- salt to taste
- freshly ground pepper to taste
- a pinch of roasted and ground cumin as the garnish
Spices
Note: serves 4 - 6
Method
- Heat cauliflower, cashews, water and milk over low flame for 15-20 min. Let it cool.
- Blend the mixture.
- Add salt, sugar and pepper.
- Boil the mixture. Stir in the butter near boiling point.
- Serve immediately garnished with coriander leaves and roasted cumin.
LAMB SHORBA
Ingredients
- 1 medium onion, chopped
-
1 large clove garlic, chopped
- dried red pepper flakes to taste.
- 3/4 pound lamb or goat shoulder, trimmed of as much fat as
- possible and cut into small (1/2-inch) cubes
- 2 fresh tomatoes, skinned, seeded
and roughly chopped
- 1 can 12 oz. garbanzo
- 2 cups water or more if you like
- 1/2 cup yogurt
-
1 teaspoon cumin
- 1/2 teaspoon dry mint
- 1/2 teaspoon cinnamon
- 1 cardamom
- 1/2 teaspoon salt
- few sprigs saffron
Spices
Method
- Heat the oil in a pot and fry the onions for a few seconds.
- Add the crushed garlic, chili flakes and lamb.
- Fry again for a few seconds.
- Add spices and sauté for few more moments.
- Add all ingredients except the yogurt.
- Simmer till the lamb is very well done and has absorbed all the flavors.
before serving bring the heat to low add yogurt and serve hot.