Soup is a liquid food. Soups can be made as thick or clear soup. You may get variety of soup cans in market but doing yourself at home is hygienic and fresh. Whatever the hotels you go, will find soup in starters. There is assaying that soup increases your digestive enzyme.
The soup recipe here is thick soup with béchamel sauce (white sauce). I have recipe to make this sauce under basic tab. The recipe here is with fresh vegetables and so it is vegetable soup. You can use any veg you want. This is good for people who watch calorie in their food.
Ingerdients:
Olive oil - 3 tsp
Onion - 1 medium chopped
Carrot - 1 medium sliced
Beans - 1/4 cup sliced
Corn - 1/4th cup
Celery stalk - 1 medium chopped
Other veg of you choice - 1/4 cup medium sliced
Freshly ground pepper - 1 tsp
Kosher salt - As per taste
Garlic - 2 finely chopped
Bechamel sauce - 2 tbsp (recipe in basic tab)
Spring onions - 1 finely chopped
Method:
Step 1: Cooking veggies
1) Heat oil in a pan or pressure cooker. Add chopped onions and sauté for a minute and then add chopped garlic, all chopped vegetables and cook.
2) Add 1 cup water and required salt to this and cook covered for 10 mins. If in pressure cooker cook until 1 whistle.
3) Let it cool.
Step 2: Grinding (optional, skip to step 3 if not grinding)
1) Once the cooked vegetables are cooled, take 3/4 th of the vegetables in a grinder leaving water and 1/4th veg in pan.
2) Now grind the vegetables. Water is not required as it is cooked in water.
3) You will get a paste like after grinding.
Step 3: Soup preparation
1) Transfer the cooked veg to a pan and bring it to boil.
2) Now to this add ground veg paste(if not step 2 skip the point). Mix well.
3) Add water if required. Once it comes to boil add béchamel sauce little by little and stir continuously.
4) Make sure clamps are not formed of this sauce.
5) Put the heat to sim and let it for 2 - 3 mins.
6) Serve hot with fresher ground pepper and chopped spring onions.
Note:
1) Veg options - Cabbage, bell peppers, peas, turnip, mushroom and etc
2) Grinding 3/4th veg and adding to the soup give an additional flavor.
3) Bechamel is used to give thickness to you soup.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
The soup recipe here is thick soup with béchamel sauce (white sauce). I have recipe to make this sauce under basic tab. The recipe here is with fresh vegetables and so it is vegetable soup. You can use any veg you want. This is good for people who watch calorie in their food.
Ingerdients:
Olive oil - 3 tsp
Onion - 1 medium chopped
Carrot - 1 medium sliced
Beans - 1/4 cup sliced
Corn - 1/4th cup
Celery stalk - 1 medium chopped
Other veg of you choice - 1/4 cup medium sliced
Freshly ground pepper - 1 tsp
Kosher salt - As per taste
Garlic - 2 finely chopped
Bechamel sauce - 2 tbsp (recipe in basic tab)
Spring onions - 1 finely chopped
Method:
Step 1: Cooking veggies
1) Heat oil in a pan or pressure cooker. Add chopped onions and sauté for a minute and then add chopped garlic, all chopped vegetables and cook.
2) Add 1 cup water and required salt to this and cook covered for 10 mins. If in pressure cooker cook until 1 whistle.
3) Let it cool.
Step 2: Grinding (optional, skip to step 3 if not grinding)
1) Once the cooked vegetables are cooled, take 3/4 th of the vegetables in a grinder leaving water and 1/4th veg in pan.
2) Now grind the vegetables. Water is not required as it is cooked in water.
3) You will get a paste like after grinding.
Step 3: Soup preparation
1) Transfer the cooked veg to a pan and bring it to boil.
2) Now to this add ground veg paste(if not step 2 skip the point). Mix well.
3) Add water if required. Once it comes to boil add béchamel sauce little by little and stir continuously.
4) Make sure clamps are not formed of this sauce.
5) Put the heat to sim and let it for 2 - 3 mins.
6) Serve hot with fresher ground pepper and chopped spring onions.
Note:
1) Veg options - Cabbage, bell peppers, peas, turnip, mushroom and etc
2) Grinding 3/4th veg and adding to the soup give an additional flavor.
3) Bechamel is used to give thickness to you soup.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
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