Category Archives: Super Soups

Easy Tomato Soup with Jhat Phat Paneer stir fry

Easy Tomato Soup 

A super duper easy recipe that can be made Just Like That. Every one is fond of a hot bowl of Soup. This Soup just has only few  ingredients that are available easily in the kitchen. I have served this Soup piping hot with Jhat Phat Paneer Stir Fry and  Toasted Bread.

An ideal breakfast combo. Monsoon time, make varieties of SOUPS and enjoy with your FAMILY. 


Chopped nice, fresh, ripe red tomatoes – 6 cupsm

Peeled and chopped carrots – 1 cup

Peeled and chopped potato – 1/2 cup

Chopped onion – 1

Chopped garlic flakes – 2

Cloves – 4

Black peppercorns – 5

Cinnamon – 1 very small piece

Jeera -1 pinch

Salt to taste

Sugar – 1 /2 teaspoon

Water – 4 cups

Oil – 2 tablespoons

To Garnish 

Finely chopped green coriander leaves – little


Heat a pressure cooker. Add oil. Add in the cloves, jeera , peppercorns and the cinnamon. Sauté on sim flame for 1 minute. Next, add in thechopped garlic.Saute for 2 minutes. Add in the chopped onion. Sauté on sim flame for 5 minutes, till the onion turns transparent. Add the chopped tomatoes,carrot and the potatoes. Sauté on sim flame for 5 minutes. Add in the salt and the sugar. Mix well. Pour  in the 4 cups of water. Mix  well. Cover and pressure cook for 3 whistles and keep it on sim flame  for 5 minutes. Switch off the stove. Once the pressure releases, blend the Soup with a stick blender  ( hand blender ). Strain the Soup. Pour the strained soup into a pan. Heat the soup well.  Garnish. Serve hot with Toasted Bread and Jhat Phat Paneer Stir Fry. 

Chef’s Tips

1) Can add little butter to the soup while garnishing.

2) Do not make the soup very watery. The Soup tastes great if it is thick.

3) Only use the spices in minimum quantities. The flavours are excellent. Do not use too much of black pepper. It becomes overpowering  and very spicy.





Broccoli Walnut Soup

Broccoli Walnut Soup

From a very long time, I’ve been debating on this combination. Finally I made this Soup today. Was creamy to the core. Subtle garlicky flavour and a gentle sprinkle of coarsely crushed pepper further enhanced the taste. Broccoli and Walnuts are a  Sure Shot Winning Combination. 


Steamed Broccoli florets – 4 cups

Finely chopped walnuts –  2 tablespoons

Milk powder – 3 tablespoons

Salt to taste

Coarsely crushed black pepper powder – 2 pinches

Water – 3 cups

Slightly Sauté in oil 

Oil – 1 tablespoon

Chopped onions – 1 cup

Chopped  garlic flakes –  6

Saute  to a  transparent  colour

Topping for the Soup

Grated Cheddar Cheese – little

Chopped steamed Broccoli florets – little

Onions – sliced and deep fried in oil to a  dark golden colour – little


Take a big blender jar. Add in all the above mentioned ingredients along with the sautéed onion and garlic. Blend to a fine purée. Transfer the Broccoli Walnut purée to a pan. Heat the pan. Keep it on sim flame. Once the Soup boils, switch off the stove. Pour into Soup cups and garnish.

Chef’s Tip’s

1) While warming the Soup , please be careful to keep it on simflame, so that the Soup will not discolour.

2) The consistency of the Soup has to be thick, so as to hold the toppings.

3) The crunchy fried onions used for the Soup topping  just melts in the mouth as you bite into it.



Beetroot Chawli Soup with Paneer Mini

Beetroot Chawli Soup


Beetroot Chawli Soup  with Paneer Mini

Chawli is Black Eyed Beans ( lobia, Karamani or thattai payaru ). I had lots of Chawli and Beetroot at home. As  I was making breakfast, I was contemplating to make this Soup for dinner. I sort of formulated this recipe. The taste was delicious, creamy and thick. Quite filling. I thoroughly enjoyed it. Serve this Soup piping hot with Paneer Mini.


Boiled Chawli – 1 cup  + 3 tablespoons for garnishing

Boiled Beetroot pieces –  2 cups

Milk powder – 3 tablespoons

Onion – 1 ( chopped )

Garlic – 6 flakes ( chopped )

Green chilli – 1/2 piece

Salt to taste

Coarsely powdered black pepper powder – 3 pinches

Water   –  1  cup

To Season

Butter – 1 teaspoon

Oil – 1 tablespoon

Jeera – 1 teaspoon ( cumin seeds )

To Garnish

Grated Paneer – little

Boiled Chawli – 3 tablespoons

Finely chopped green coriander leaves – little

Boiled and finely chopped beetroot pieces – little



Heat a pan. Season. Fry onion and garlic till transparent. Add the green chilli. Sauté for 2 minutes. Switch off the flame. Transfer to a plate. Cool. Take a blender jar. Add the onion mixture, boiled Chawli, boiled beetroot pieces, salt, pepper powder, milk powder and water. Cover the mixie jar. Blend to a fine purée. Pour the blended ingredients in a saucepan. Boil for 5 minutes on sim flame. The Soup will thicken. Switch off the stove. Pour into soup bowls. Garnish. Serve hot with Paneer Mini.

 Chef’s  Tips

1) Do not add more than 1/2 piece of green chilli, the Soup will become very spicy.

2) Chawli Beetroot Soup is very, very soul filling.


Winter Vegetable Soup

 Winter Vegetable Soup


Winter is the best season as you can see abundant produce of various exotic fruits and veggies. Was just debating to make this Soup. Madras Curry Powder plays a great role by imparting a superb flavour to this dish. Best served with buttered toast.


Broccoli Florets – 1 cup

Sliced carrots – 1/4 cup

Diagonally cut beans – 1/4 cup

Diagonally cut  baby Corn – 1/4 cup

Sliced yellow and green zucchini – 1/4 cup

Sweet corn niblets – 2 tablespoons

Green peas – 1/4 cup

( Boil all the veggies in 4 to 5 cups of water and keep aside )

Boiled  Basmathi rice –  2 tablespoons

Boiled  broken moong dhal  (Pasi paruppu ) –  2 tablespoons

Chopped  onions – 1/2 cup

Grated ginger and garlic – 1  teaspoon ( each)

Diced tomatoes – 1/4 cup

Madras Curry Powder –  1 and 1/2 teaspoon ( available in all big super markets. I usedLalah’s  Madras Curry Powder)

Jeera powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Turmeric powder – 3 pinches

Salt to taste

To  Season

Oil –  2tablespoons

Jeera ( cumin seeds ) – 1 teaspoon

To Garnish

Finely chopped green coriander leaves – little


Take a big pan. Put it on the stove top and heat it. Season. First fry the grated ginger and garlic on medium flame. Next sauté the chopped onions. When onions turn transparent, add the diced tomatoes. Cook for 3 minutes. Add the Madras curry powder, salt , jeera powder, coriander powder and turmeric powder. Sauté on medium flame for 3 minutes. Add the boiled vegetables, boiled rice and dhal. Mix gently. Simmer for 5 minutes. Serve piping hot.

Chef’s Tips

1) If the Soup is too thick, dilute with little hot water.

2) Can also add little chopped paneer to the Soup.






Easy Corn Soup

Corn Soup With Bell PepperTopping

This Sweet Corn Soup is creamy and very, very easy to make. American Sweet Corn is available everywhere now. Very filling when served with garlic bread and a salad. The recipe for you.


Corn Soup with  Garlic Bread


Boiled Sweet Corn – 2cups

Boiled cooled milk – 1cup

Milk powder – 2 tablespoons

Green chilli – 1/2 inch piece

Salt to taste

white pepper powder – 2 pinches


Take a big blender jar. Add all the above mentioned ingredients. Blend till smooth. Transfer the mix to a pan. Heat it on sim flame for 5 minutes. Serve hot  with bell pepper topping. Serve with garlic bread.

For The Bell PepperTopping

Heat a pan. Keep the flame in sim. Add a tablespoon of olive oil. Add 1 chopped onion and 1 cup of chopped green, red and yellow bell peppers. Sauté for 3 minutes. Add salt to taste. Use as a topping on the Corn Soup.

Chef’s Tips 

1) Boil the Soup on sim flame, so that the Soup will not discolour.

2) Do not add too much green chilli as the Soup will become very, very spicy.

3) If the soup becomes little thick, dilute it with little boiled milk.