3 easy soup recipes to try this monsoon

Ingredients:

• 300 gm Button mushroom
• 25 gm Onion, chopped
• 10 gm Garlic
• 2 gm Thyme, fresh
• 500 gm Water
• 12 gm Butter
• 8 gm Vegetable oil
• 2 gm Salt
• 1 gm Black pepper
• 40 gm Cream
• 6 gm Leeks
• 8 gm Celery

Method:

1. Wash, clean & cut the button mushrooms
2. Wash the dried mushroom thoroughly with water and soak them (keep 50 gm separate for garnish)
3. Add chopped raw mushroom and boil to cook the soup. Adjust seasoning and add fresh thyme, garlic, leek, and celery
4. Blend to a smooth fine puree and strain, return to pan and boil to thicken the soup
5. Finish by adding butter and cream and seasoning if required
6. Garnish with small dices of button mushroom & thyme leaves & drizzle few drops of cream

Roasted Tomato Basil Soup

Ingredients:

• 550 gm Tomato
• 70 gm Onion
• 50 gm Garlic
• 40 gm Carrot
• 40 gm Leeks
• 40 gm Celery
• 200 gm Tomato puree
• 5 gm Salt
• 5 gm Black pepper, crushed
• 15 gm Basil, fresh
• 20 gm Oil
  
  

Method:

1. Add salt, pepper and oil to the quartered tomatoes and roast in pre-heated oven at 180 degrees C for 20 minutes
2. Add all the trimmings of the vegetables (leek, celery, carrot and onion) to water and boil to make a veg stock
3. Sauté onion, garlic, leek, and celery, till translucent
4. Add roasted tomato and vegetable stock, boil until it reduces and add basil stalk and season
5. Add tomato puree and cook
6. Remove the basil stalk and blend to a smooth texture
7. Strain the soup and adjust seasoning, serve hot
8. Garnish with basil julienne and croutons

Hot and Sour Soup

Hot and Sour Soup Base -

100 gm vegetables

15 ml soy sauce

15 ml chilli sauce

15 ml vinegar

75 ml vegetable stock

Ingredients:

• 5 gm Broccoli florets, diced
• 10 gm Carrot small, diced
• 10 gm Mushroom, diced
• 7 gm Silken tofu, diced
• 10 gm Spring onion, julienne
• 1 gm Green chilli, chopped
• 10 gm Fried Noodles
• 10 gm White vinegar
• 5 gm Coriander leaves

Method:

1. Process and cut all the vegetables into small dices and blanch them all separately
2. Drain excess of water and keep aside
3. Reheat and boil the soup base and add all the diced vegetables
4. Adjust seasoning and simmer for 5 to 8 minutes
5. Add white vinegar and garnish with spring onion and fried noodles

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