In this post i am going to share mulligatawny soup and other tasty soup recipes with you. Let’s get started.

MULLIGATAWNY SOUP

mulligatawny soup

Ingredients

  • 2 big onions
  • 2 cloves of garlic, chopped
  • 1 inch piece of ginger, chopped
  • 2 carrots
  • 3-4 florets of cauliflower, chopped
  • 2 tbsp red lentils washed
  • 2-3 bay leaves
  • 2 tbsp of flour
  • 1 tbsp oil or butter
  • 25 gm desiccated coconut
  • 2 tbsp Rasam (or Curry powder)
  • 2 cup fresh tomatoes- puree
  • 1 liter water or stock
  • Coconut cream, basil leaves for garnishing
  • Salt to taste

How To Prepare

  1. In a pressure cooker, sauté onions till brown, add ginger, garlic and flour. Sauté for a minute to brown the flour slightly.
  2. Add vegetables, lentil, salt and stock. Pressure cook for 1 whistle, let it stand till pressure is there.
  3. Add tomato puree, desiccated coconut, Rasam (Curry powder). Let it simmer on low flame for 5 minutes.
  4. Strain the soup if required and return the liquid to the pan.
  5. Reheat and check the seasoning.
  6. Serve hot or cold with coconut cream & basil leaves.

CORN & CHEESY CHOWDER

corn and cheesy chowder

Ingredients

  • 1 tbsp butter or olive oil
  • 1 onion, finely chopped
  • 250 gm potatoes, peeled and cubed
  • 1 cup sweet corn kernels, fresh or frozen
  • 150 gm cottage cheese cubed
  • 1 red bell pepper
  • 2 cups milk
  • 1 tbsp flour
  • Nutmeg, grated
  • 1 liter water
  • 50 gm cheese grated
  • Fresh basil or fresh coriander for garnishing
  • Salt and pepper

How To Prepare

  1. In a heavy bottomed pan, sauté the onion and cinnamon until soft. Add potato, corn, water and salt. Bring to boil, cover and simmer till potato and corn are tender.
  2. Dissolve flour in the milk and add to the pan. Add pepper and nutmeg and stir. Simmer for 3-4 minutes. Add cottage cheese, red pepper and cheddar cheese and leave some cheese for garnish. Simmer for 3 minutes.
  3. Check the seasoning; add basil or dry herbs.

Serve in individual bowls, garnished with cheese and herbs, with garlic bread.

VEGETABLE STEW

vegetable sew

Ingredients

  • 2 tbsp olive oil
  • 2 onions chopped in 8 lengthwise slices
  • 3-4 flakes garlic
  • 2 potatoes chopped in 1” cubes
  • 200 gm pumpkin cut in 1” cubes
  • 200 gm cauliflower cut in 2” florets
  • 1 carrot cut in 1” cubes
  • 1 Red bell pepper cut in 1” cubes
  • 100 gm baby corn cut in 2’’ length (or corn kernels can be used)
  • 3 bay leaves, 5 cloves
  • 2” cinnamon stick broken in pieces
  • Pinch of nutmeg grated
  • 2 tbsp flour
  • 1 cup milk
  • 4 cups water
  • Salt and freshly ground white pepper

How To Prepare

  1. Take oil in a thick bottom pan, stir fry onion and garlic add bay-leaf, cinnamon, cloves & all the vegetables, except bell pepper, add 4 cups of water,give a boil and cook on slow flame for 10 minutes, till vegetables are crunchy and tender.
  2. Add bell pepper, add flour dissolved in milk, stir and cook on slow flame for 3 minutes. Add nutmeg and white pepper
  3. Check desired thickening and seasoning.
  4. Garnish with sweet basil.
  5. Serve hot, as a complete meal, accompanied with choice of bread or steamed rice or rice noodles.

CHICKEN CORIANDER SOUP

chicken coriander soup

Ingredients

  • 400 gm chicken with bones
  • 2 medium onions, sliced
  • 2-3 sticks of celery
  • Bouquet -garni (whole Garam masala tied in muslin)
  • 2 tbsp of flour
  • 1 liter stock or water
  • 250 ml toned milk
  • 1 tbsp toned cream
  • 1 tbsp butter or olive oil
  • 100 gm Coriander leaves separated
  • Salt and freshly ground pepper

How To Prepare

  1. Sauté onions in a heavy-bottomed pan. Add chicken, bouquet garni, coriander stems and stock or water, simmer for 10 minutes.
  2. Strain the stock and keep aside.
  3. Shred chicken meat from bones and add to stock (reuse bones for stock)
  4. Roast flour in a pan or in the microwave oven, for a minute. Add milk and mix slowly. Add flour mixture to stock, add freshly ground pepper and simmer on low flame for 5 minutes.
  5. Garnish with fresh coriander leaves and serve hot with choice of your bread, or a starter

GINGER CHICKEN SOUP

ginger chicken soup

Ingredients

  • 400 gm chicken with bones (boneless chicken can also be used)
  • 50 gm ginger, grated
  • 2 carrots, grated
  • 50 gm cabbage, shredded
  • 50 gm red bell pepper, shredded (optional)
  • 5 cups water or stock
  • 2 tbsp soy sauce /lemon juice
  • 2-3 springs of lemon grass
  • Salt and pepper

How To Prepare

  1. Take washed chicken pieces, lemon grass and grated ginger in a heavy bottom pan, add 5 cups of water and bring to boil Simmer for 10 minutes on low flame till chicken is just tender
  2. Strain the stock and keep chicken pieces aside to cool. Shred the chicken. (Use bones to make a chicken stock).
  3. Take the strained stock in a pan, add carrots, cabbage, ginger, soy sauce, salt and pepper to taste, simmer on medium heat for 3-4 minutes, add chicken pieces and bell pepper and simmer for 1 minute.
  4. Add lemon juice or soy sauce according to taste.
  5. Serve hot, garnished with basil.

JAPANESE CHICKEN SOUP

japanese chicken soup

Ingredients

  • 1 liter chicken stock or water
  • 300 gm chicken breast fillet, cut into bite-sized chunks
  • 300 gm tofu or cottage cheese, cut into bite-sized chunks
  • 150 gm cabbage, shredded
  • 150 gm mushrooms, sliced
  • 150 gm baby corn, cut into chunks
  • 2 tbsp soy sauce
  • 2 tbsp vinegar
  • 1 tbsp olive oil
  • Salt and white pepper to taste

How To Prepare

  1. Stir-fry chicken for 4-5 minutes. Add mushroom, corn, cabbage and stir-fry for 2 minutes.
  2. Add chicken stock and bring to boil. Simmer for 7-8 minutes till the chicken and vegetables are tender.
  3. Add tofu, soy sauce and vinegar and simmer for a minute.
  4. Season with salt and pepper and serve hot.

THAI CHICKEN / PRAWN SOUP

thai chicken soup

Ingredients

  • 1 liter chicken stock or water
  • 300 gm chicken breast fillet, boiled and cut into thin strips or prawns deveined
  • 2 inches fresh ginger, peeled and cut into thin slices
  • 4-5 lemon grass stalks
  • 1 fresh red chili, chopped,
  • 100 gm mushroom washed and sliced
  • 1 carrot sliced
  • 100 gm green onion chopped
  • 300 ml of coconut milk
  • 1 tbsp fish sauce/soy sauce
  • 2 tbsp lemon juice
  • ½ tsp white pepper and salt to taste
  • A handful of basil leaves for garnishing

How To Prepare

  1. In a heavy-bottomed pan, boil lemon grass, ginger and chicken in water or stock, till chicken is tender, remove the chicken and lemon grass from the stock and shred the chicken in thin strips.
  2. If you wish to use prawns instead of chicken, wash them and apply lemon juice for 5 minutes
  3. Put chicken(or prawn) in the stock, add mushrooms, carrot, green onion, chilies, white pepper, salt to taste, soy/fish sauce, coconut milk, simmer on slow flame for 5 minutes just before serving
  4. Serve hot, garnished lemon slices, coriander and basil leaves.
  5. If you wish to have this soup as a meal, it can be served with brown rice or dinner roll
  6. Note- instead of chicken or prawn, tofu can be used.

That is it. Happy Tasting!