Corn and Potato Chowder
(Made with everyday ingredients! Creamy and tasty)
Ingredients
4 cups boiled corn
1 cup diced potatoes
1 onion chopped
2 cloves of garlic, chopped
1 tbsp of celery, chopped
2 cups of milk
3 tbsp grated cheese
2 tbs butter
1 tsp pepper
Salt to taste
Method
Heat the butter and sauté onion and garlic. Add the potatoes, celery and salt. Sauté on a low flame till the potatoes soften. Now add the corn, two cups of water and bring to a boil. Cool and blend with a stick blender.
The soup should be semi puréed. Return to heat and add the milk, cheese and pepper. Boil and simmer for three to four minutes. Serve hot. Goes very well with soft dinner rolls.
Moroccan Chickpea and Lentil Soup
(A hearty tomato based soup)
Ingredients
5 tomatoes, skinned deseeded and chopped
1 onion, chopped finely
5 cloves of garlic, chopped finely
1 cups tomato purée
1 cup tomato purée
1 carrot, finely chopped and boiled
1 cup chickpeas, boiled
½ cup of lentils (sabut masoor dal)
½ tsp turmeric
1 tsp chilli powder
¼ tsp ground ginger
¼ tsp ground cinnamon
½ tsp pepper
1 tsp sugar
A pinch of saffron
2 tbsp coriander leaves
2 tbsp mint leaves
2 tbsp olive oil
Salt to taste
Moroccan Chickpea and Lentil Soup
Method
Heat the oil and sauté the onions and garlic till they are soft. Add the dry spices, saffron, sugar, tomatoes and cook for five minutes.
Add the lentils, tomato purée, two cups of water and cook till the lentils are tender. Stir in the chickpeas. Add more water if required, bring to a boil, cover and simmer for 10 to 15 minutes. Stir in the fresh herbs and eat hot with pita bread.
Spicy Garlic Pumpkin Soup with Pumpkin Crisps
(Flavourful and spicy, the crisps add a crunch!)
Ingredients
5 cups of peeled and chopped pumpkin
1 onion finely chopped
4 cloves of garlic, chopped
½ inch of ginger, finely chopped
4 tbsp of fresh coriander, chopped
1 tbs roasted sesame togarnish
1 tsp ground coriander
½ tsp turmeric
½ tsp chilli powder
½ tsp pepper powder
1 tbsp oil
Salt to taste for crisps
Small wedge of pumpkin
Oil to deep fry
Spicy Garlic Pumpkin Soup with Pumpkin Crisps.
Method
Heat the oil and add garlic and onions and sauté on a low heat till onions are very soft. Add the pumpkin and sauté for another three to four minutes.
Add the spices and roast briefly. Add three cups of water and cover and cook till the pumpkin is soft. Add salt to taste. Cool and purée in a blender. Add water to adjust consistency. Heat again and serve.
Garnished with a sprinkling of sesame and coriander leaves along with the pumpkin crisps.
To make pumpkin crisps: Thinly slice pieces of pumpkin and pat dry. Deep fry in hot oil.
Bean and pasta soup
(An Italian texture and flavour burst)
Ingredients
2 cups kidney beans, boiled
I cup pasta, boiled
1 tomato chopped
1 onion chopped
1 carrot, cubed and blanched
4-5 beans, chopped and blanched
1 red capsicum, cubed
½ cup zucchini, cubed
1 tbsp garlic paste
1 tsp chilli flakes
½ tsp pepper
1 tsp oregano
2 tbsp celery, chopped
¼ cup tomato sauce
1 tbsp red chilli sauce
1 tbsp butter
1 tbsp oil
½ cup grated cheese
Salt to taste
Bean and pasta soup
Method
Heat the oil and butter and add garlic and onions together. Add the capsicum, zucchini, tomato and sauté. Add in one cup of kidney beans along with all other ingredients and three cups of water. Purée the remaining kidney beans with two cups of water and add to the soup. Bring to a boil and and simmer for 10 minutes. Adjust the consistency of the soup. Ladle in bowls, sprinkle with cheese and serve with garlic rolls or buns.
Smita Dugar, celebrity chef
— As told to Namrata Srivastava
HT05
