something HOT for winters.......

VEGETABLE BROTH
Serves4
Cauliflower chopped 1 ½ cups
Turnip chopped 1 cabbage chopped ¼
Water 4 cups
Milk 1 cup
Salt & pepper to taste
Kasoori methi (dried) 1 tsp
Pepper corns coarsely powder a few
Pressure cook cauliflower, cabbage & turnip together with 4 cups water to give 3-4 whistles
When the pressure drops, remove from fire. Blend it and strain.
Add milk, kasoori methi, salt & pepper. Boil for 2-3 minutes. Serve hot, sprinkling each serving with a pinch of coarsely powdered pepper corns.

SPINACH SOUP
Serves 4
Spinach chopped 3 cups
Water 3 cups
Ginger ¼” chopped
Garlic flakes 1-2
Bay leaf 1
Milk 1 cup
Salt & pepper to taste
GARNISHING
Cottage cheese crumbled ½ cup
Lemon juice 1 tsp
Boil chopped spinach with bay leaf, garlic, ginger & 3 cups water. Cover & simmer for 7-8 minutes. Puree in a blender & sieve. Add salt & pepper to taste. Boil the spinach puree for 2-3 minutes.
Add milk, stirring continuously. Boil again. Remove from fire. Add lemon juice, stirring continuously.
To serve, boil soup. Garnish with crumbled cottage cheese & serve.

MUSHROOM SOUP
Serves 4
Mushrooms chopped finely 75gm
Onion chopped 1 big
Plain flour 5 tbsp
Milk 2 cups
Water 6 cups
Butter 4 tbsp
Salt 1 ½ tsp
Pepper ½ tsp to taste
Ginger ½” piece chopped
1 tbsp cornflour dissolved in ¼ cup water
GARNISHING
Green leaves of spring onions – cut into very fine round slices
Heat ½ tbsp butter. Add onions and ginger. Cook for 2 minutes on low flame, until onions turn transparent.
Add milk and water. Boil. Keep on low flame for 2 minutes. Strain. Keep aside.
Sauté mushrooms in 3 ½ tbsp butter for 2 -3 minutes on low flame.
Reduce flame. Add plain flour & stir fry for 1 minute on low flame.
Add milk water mixture. Boil. Add cornflour paste.
Add salt and pepper and cook for some time until the soup turns thick and creamy.
Serve hot, each cup garnished with 2-3 rings of spring onion tops or coriander leaf.