Soups

1.Pink Velvet Soup:
Ingredients:
Onion-1/2,Medium sized Beets-2,Tomato Puree-50ml,Fresh Cream-25ml,Cheese(grated)-1tsp,Salt to taste.
For Garnishing:
Parsley leaves(chopped).

Method:
Boil and peel the beets and cut into small pieces.Peel and chop the onions.Put all the ingredients in a blender,except the parsley and blend the mixture.Serve chilled garnished with chopped parsley leaves.

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2.Spinach Soup:
Ingredients:
Spinach-250gm,Onion-1,Ginger-1,Some Coriander Leaves,Potatoes-2,Cabbage-1 cup,Gourd(lauki)pieces-1 cup,Salt-1 tsp,Black pepper powder-1/2 tsp,Rice-2 tsp,Garam masala powder-1/4 tsp,Kesar-1/2 tsp,Freah Cream-2 tbsp,Butter-2 tbsp.

Method:
Cut the spinach into small pieces after washing.Cut the onions,ginger and coriander leaves into small pieces.Cut the potato,cabbage and gourd into small pieces.Add 6 cups of water to the pressure cooker and boil the potatoes,cabbage and gourd.When cool blend in the mixie and seive.Heat butter in a pan and add the onion pieces and fry for 1 minute.Add the stock prepared earlier.Add salt,black pepper powder,rice,garam masala powder and kesar and cook for 20 minutes.Remove from heat and sieve.Now on medium heat place the sieved soup and add spinach and ginger and cook for 10 minutes.Remove from heat.Add the coriander leavesand cream on top.Serve hot.

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3.Gazpacho Soup:
Ingredients:
Tomato Juice-100ml,Tomato Puree-25 ml,Cucumber(chopped)-1 cup,Onion(Chopped)-1/2 cup,Celery(chopped)-1/2 cup,Vinegar-1 tsp,Basil Leaves(chopped)-1 tsp.

Method:
Blend all the ingredients in a blender.Chill and serve.

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