Cream of Broccoli Soup

Ingredients

1. Fresh Broccoli Florets & Stem (Chopped) – 4 Cups approx
2. Chopped Onions – 1 small
3. Chopped Garlic – 2 cloves
4. Slit Green Chilly – 1 (optional)
5. Vegetable Broth – 1 cup
6. Water – 1/2 to 1 cup
7. Milk – 1 cup (Alternatively, you can use Whipping Cream)
8. Butter – 2 tbsp
9. Salt – to taste
10. Black Pepper – 1/2 tsp

Preparation Method

1. Melt 1 tbsp butter in a pan and saute onions until translucent.
2. Add the garlic and slit green chilly and saute for a minute.
3. Throw in the chopped broccoli and stir fry for 2 minutes.
4. Add 1/2 cup of water and 1 cup vegetable broth to the pan. Cover and cook for around 10 minutes until the broccoli is tender.
5. Remove from heat and allow it to cool. Blend everything in a blender or food processor until smooth.
6. Transfer it back to the pan and reheat.
7. Slowly, add milk or cream and simmer for a few more minutes. Do not boil.
8. Season with salt and pepper. Garnish with slivered almonds.

Note

• If you want to thicken the soup, stir in 1-2 tbsp plain flour after Step 3. Saute until the flour turns light brown.

Chicken & Corn Soup

Ingredients

1. Chicken Breast – 1
2. Finely Diced Onions – 1 medium
3. Cream Style Golden Corn – 1 can (14 oz approx)
4. Black Pepper Powder – 1/2 tsp
5. Garlic Powder – 1/2 tsp
6. Soy Sauce – 1 to 2 tsp
7. Vinegar – 1 to 2 tsp
8. Sugar – 1 tsp (optional)
9. Salt – to taste
10. Corn Starch/Flour – 1 tbsp (optional)
11. Water – as needed

Preparation Method

1. Wash the chicken breast and cut it into very small pieces.
2. Apply salt, garlic powder and black pepper on the chicken pieces.
3. Pressure cook the chicken and onions in 3 to 4 cups of water for around 10 minutes. This will make the chicken tender.
4. Allow the pressure to subside. Open the pan and add cream style golden corn. Simmer for 5 minutes.
5. Add Soy Sauce, Vinegar & Sugar (optional). Simmer for a few more minutes. Do a taste test and adjust the seasonings.
6. If you want to thicken your soup, dissolve a tablespoon of Corn Starch in half cup of water and stir it slowly into the soup. I usually avoid this step.
7. Enjoy your steaming Chicken & Corn Soup.

Cream of Tomato Soup

Ingredients

1. Crushed Tomatoes – 1 cup (Please use Skinless and Seedless Crushed Tomatoes)
2. Water – 1 cup
3. Onion Powder – 2 tsp
4. Garlic Powder – 1 tsp
5. Red Chilly Powder – 1 tsp
6. Black Pepper powder – to taste
7. Butter – 1 tbsp
8. Salt – to taste
9. Whipping Cream – 1/4 cup

Preparation Method

1. Melt butter in a saucepan and add the crushed tomatoes.
2. Pour water to the saucepan and stir carefully.
3. Add onion powder, garlic powder, red chilly powder, salt and pepper.
4. Stir carefully and bring the soup to a slow boil.
5. Reduce heat and add whipping cream.
6. Stir gently and remove from stove top after a minute.
7. Toast 2 slices of bread until firm. Dice the bread into cubes.
8. Serve the hot soup with toasted bread crumbs.

Note

• I have used Canned Crushed Tomatoes in this recipe which are readily available at most of the Grocery Stores in US.

Simple Noodle Soup

Ingredients

1. Finely Diced Onions – 1 small
2. Finely Diced Carrots – 1 big
3. Chicken Broth – 3 cups
4. Water – 1 cup
5. Plain Noodles (any variety) – 1 small packet (100g approx)
6. Soy Sauce – 2 tbsp (optional)
7. Olive Oil – 1 tbsp
8. Salt – to taste
9. Pepper – as needed

Preparation Method

1. Heat oil in a non stick pan and saute onions until translucent.
2. Add the diced carrots and saute for around 5 minutes.
3. Add Chicken Broth and 1 cup water to the pan and bring to a slow boil.
4. Reduce heat and add the noodles.
5. Season with salt and pepper. Add soy sauce if needed.
6. Cook until the noodles are tender.
7. Serve hot with Ketchup or Chilly Sauce.

Simple Vegetable Soup

Ingredients

1. Green Peas (fresh or frozen) – 1/2 cup
2. Grated Carrot – 1 big
3. Finely Diced Onions – 1 small
4. Chopped Tomatoes – 1 medium
5. Finely Chopped Celery – 1/4 cup
6. Olive Oil – 2 tbsp
7. Salt – to taste
8. Pepper Powder – 1 tsp
9. Any Red Chilly Sauce – 1 tbsp (optional)
10. Milk – 1 cup

Preparation Method

1. Heat olive oil in a deep non stick pan and saute onions until translucent.
2. Add carrots, celery, green peas to the pan and continue sauteing for around 5-6 minutes.
3. Add the chopped tomatoes to the pan. Sprinkle salt and pepper.
4. Cover and cook the veggies for another 4-5 minutes or until tender.
5. Add 6 cups of water to the pan and bring it to a slow boil.
6. You can add 1 tbsp of any red chilly sauce to the soup for a nice spicy flavor.
7. Reduce heat and simmer the soup for 20 minutes.
8. Meanwhile, heat 1 cup of milk in the microwave.
9. Remove the soup from heat and add milk stirring continuously.
10. Garnish with butter before serving.