Soup - Contents

Item Description
Crab Soup A nutritious soup made of crab meat, sweet corn and chicken stock.
Mutton Paya A healthy and nutritious stew dish made of tender parts of the goats feet cooked over
simmering heat in water with spices.
Cream of Spinach Soup A healthy and nutritious soup made of spinach puree and potato stock.
Baby Onion Soup A delicious concoction made of onions, macaroni pieces & ham with pepper.
Mutton Stew A stew made of mutton pieces slowly cooked in coconut milk.
Cream of Corn Soup Delicious, creamy soup made of corn, potatoes, milk etc.
Red Pumpkin Soup A delicious concoction of pureed pumpkin with pepper powder, lemon juice etc.
Tomato & Paneer Soup A delicious concoction made of tomatoes, paneer & chicken pieces cooked in chicken
stock.
Soup with Vegetables Vegetables cooked in stock and garnished with sesame oil and coriander leaves.
Chicken Soup with Soup made of chicken & cucumber pieces cooked with a touch of seasonings.
Cucumber
Ice Cucumber Soup Tasty cucumber soup with all kinds of seasonings.
Fresh Mushroom Soup A deliciuos concoction made of mushrooms cooked in chicken stock.
Cold Chicken Tomato A cold tomato soup – a real change from the normal soups.
Soup
Green Peas Soup A delicious blended broth made of green peas, milk, butter etc.
Carrot Soup A light and refreshing carrot soup.
Potato & Cheese Soup A blended soup with potato and cheese as the main ingredients and garnished with
parsley.
Cream of Mushroom A rich creamy mushroom soup with a spicy flavour.
Soup
Curry Soup A truly Indian soup with a tangy flavour made from dal and enriched with fresh cream.
Prawn Soup Prawns and vegetables, a great soup in the making.
Carrot & Coriander A healthy soup with an Indian flavour. Rich in Vitamin A.
Soup
Lentil Soup A nourishing combination of lentils and ham.
Mixed Veg. Soup A vitamin rich soup that is light, low in calories and can be served with a heavier main
dish.
Spinach Soup A delicious soup, rich in iron content.
Caldo Verde A typical Goan soup prepared from potatoes, onion & cauliflower.
Kheera ka soup A tangy blend of cucumber and yogurt.
Tamatar ka Shorba Indian style tomato soup.
Mulligtawney Soup Peppery soup from south India.
Chicken Shorba Delicious chicken soup.
Dal Shorba Mixed lentil wholesome soup.
Yogurt Stew A recipe from Andhra - this is a unique preparation of yogurt seasoned with spices.

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Sweet corn 1 tin.
Crab, cooked & shredded 1 no.
Chicken stock 1 liter.
Ajinomoto ½ tsp.
Eggs 2 nos.
Cornflour 1 tsp.
Water ¼ cup
Pepper To taste.
Salt To taste.

Method:

1.Pour the chicken stock into a vessel and bring to a boil.

2.Add the corn with the spices to the boiling stock.
3.Mix the cornflour with ¼ cup of water and pour it into the stock with ¾ of the crab meat and egg yolks.
4.Keep stirring continuously to avoid lump formation.
5.Boil this concoction, and slowly add the egg whites stirring regularly.
6.Once done, remove from heat and serve in soup bowls garnished with crab meat.

2
Payas (goats feet) 8 nos.
Onions, chopped 2 nos.
Dhania (coriander seeds) 1 tbsp.
Jeera 1 tsp.
Bay leaf 4 nos.
Star flower 4 nos.
Cinnamon 2 pieces.
Cloves 6 nos.
Pepper 6 nos.
Big cardamom 4 nos.

Salt To taste

Method:

1.Tie the coriander seed, jeera, bay leaves, star flower, cinnamon, cloves, pepper an big
cardamom in a muslin cloth.
2.Keep the paya with some water on the gas, add the chopped onions, salt and the spices tied in the muslin bag.
3.Now cook the paya on a slow flame for about 4-5 hours.
4.Once done remove the spice bag and serve hot.

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Onion & potato stock 4 cups
Spinach (palak) 2 bunches
Onion, chopped 1 no.
Fresh cream 100 gms.
Corn flour 1½ tbsps.
Milk 1½ cups
Butter 1 tbsp.
Salt & pepper

Method:

1.For making the stock, cut 2 onions & 2 potatoes into large cubes.
2.Then pressure cook in four cups of water and once done, strain the water and reserve as stock.
3.Wash and grind the spinach to a fine paste and keep aside.
4.In a pan heat butter, add the chopped onion and sauté till they turn soft.
5.Now add the spinach paste, sauté till it turns soft, then add the salt, pepper, stock and boil for a while.
6.Take off the soup from the heat, strain it and keep on the gas again.
7.Mix the cornflour with the milk and add to the soup.
8.Simmer for few minutes then serve hot decorated with swirls of fresh cream

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Small white onions 1 kg.
Tomato puree 4 tbsps.
Macaroni pieces 1 cup
Bacon ¼ kg.
Stock 6 cups.
Pepper As required
Parmesan cheese As required
Butter 4 tbsps.
Salt As required

Method:

1.Clean the onions and soak in fresh water.

2.Chop the bacon finely, melt the butter and fry the bacon and the onions until golden.
3.Mix the tomato puree with the stock and add this to the onion mixture along with the macaroni pieces.
4.Bring to one boil and then simmer over a low flame until the macaroni is cooked.
5.Serve hot garnished with grated cheese.

Mutton, cubed 1/2 kg.

Coconut milk(thick & thin) 1/2 no.
Onions, chopped 2 nos.
Tomatoes, chopped 3 nos.
Green chilies, slit 6 nos.
Coriander leaves, chopped 1 tbsp.
Lemon juice 1 no.
Ghee 1 tbsp.
Salt To taste
For the Masala

Coconut, grated 1 tbsp. Garlic 10 flakes

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Coriander seeds 1 tbsp. Poppy seeds 1/4 tsp.
Jeera A pinch For the Seasoning
Pepper 20 nos. Onion, chopped 1 no.
Cinnamon 2 pieces Ghee 2 tbsps.
Cloves 4 nos.

Method:
1.Grind all the masala ingredients together to a fine paste.
2.Mix it with the mutton, thin coconut milk, chopped onions, tomatoes, green chilies, ghee, salt and cook till done.
3.Add chopped coriander leaves, lime juice and thick coconut milk and bring to a boil.
4.Season with ghee and chopped onions and serve hot with idli, dosas etc.

Cream corn 1 tin

Potatoes, cubed 4 nos.
Onion 1 no.
Sugar 1 tsp.
Bacon 4 slices
Milk 2 cups
Water 1 cups
Parsley, chopped As required
Pepper As required
Butter 3 tbsps.
Salt As required

Method:
1.Melt the butter and sauté the chopped onion and bacon.
2.Then add the cubed potatoes and 1 cup of water.
3.When the potatoes are tender, add the corn, milk, sugar, salt and pepper.
4.Simmer for 10 minutes and serve hot garnished with chopped parsley.

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Onions 2 nos.
Red pumpkin 600 gms.
Butter 2 tbsps.
Bay leaves 2 nos.
Pepper 8-10 nos.
White pepper powder ½ tsp.
Lemon juice 2 tsps.
Fresh cream ¼ tsp.
Salt As required

Method:

1.Peel the onions and slice them finely.

2.Skin the pumpkin and dice into small pieces.
3.Heat butter in a pan, add the bay leaves & pepper and sauté for a a while.
4.Now add the diced pumpkin, sauté for a minute, then add enough water and cook until soft.
5.Strain and reserve the excess water, then puree the vegetables.
6.Now add the stock, salt & pepper powder to the puree & bring to a boil.
7.Lastly add the lemon juice and serve hot topped with cream.

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Tomatoes, large 4 nos.
Chicken, shredded 50 gms.
Paneer, sliced finely 50 gms.
Chicken / Veg stock 1 litre.
Soya Sauce 1½ tbsps.
Vinegar 1 tbsp.
Cornflour dissolved in ¼ cup water 1 tbsp.
Monosodium glutamate ½ tsp.
Salt & pepper To taste

Method:

1.Boil the tomatoes in the chicken stock for 5 mins.

2.Add vinegar, soya sauce, monosodium glutamate and corn flour mixture and keep on stirring till the soup
thickens.
3.Mix in the cheese and chicken and serve hot.

Vegetable stock 3 cups

Broccoli sprigs small 10 nos.
Snow peas 60 gms.
Coriander leaves finely chopped 2 tbsps.
Sesame Oil Few drops
Salt To taste
Pepper To taste

Method:

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 1. Bring the stock to boil.
2. Add the broccoli and cook for two minutes.
3. Add the peas and cook for two more mins.
4. Add salt and pepper and remove from heat.
5. Stir in the coriander and oil.
6. Serve hot.

Cucumber Half
Chicken stock 2 cups
Cooked shredded chicken 1/4th cup
Chopped coriander leaves 1tbsp.
Sesame Oil ½ tsp.
Salt To taste
Pepper To taste

Method:

1. Peel the cucumber and cut into thin slices.

2. Meanwhile bring the stock to boil.
3. Add the cucumber and cook for 2 to 3 minutes.
4. Add the chicken, salt and pepper and stir.
5. Add the coriander leaves and sesame oil.
6. Serve hot.

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Cucumber, medium 1 no.
Onion small chopped 1 no.
Butter 1 tsp.
Stock 250 ml.
Milk 4 tbsps.
Seasoning To taste

Method:

1.Cut cucumber into pieces, leaving on most of the peel.

2.Fry onion in butter and add cucumber to it.
3.Half the stock, seasoning and simmer gently for 15 minutes.
4.In an electric blender, add milk and rest of the stock.
5.Garnish with lemon.
6.Serve cold.

Mushrooms 2 cups
Chicken or veg stock 2 cups
Egg yolks 3 nos.
Milk 1 cup
Black pepper 1/8 tsp.
Butter or margarine 4 tbsps.
Salt ¼ tsp.

Method:

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 1.Melt the butter in a pan, add the mushrooms and cook them for 5 minutes stirring
constantly.
2.Add the chicken or vegetable stock, raise the heat and bring to a boil.
3.Remove the mushroom mixture from the heat.
4.Beat ½ cup of hot broth with the egg yolks until the mixture becomes frothy.
5.Gradually pour this mixture into the mushroom mixture, stirring constantly to prevent the mixture from curdling.
6.Return the pan to the heat and add the milk, salt and pepper.
7.Reheat uncovered, stirring constantly, but do not let the soup boil.
8.Serve hot.

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Ripe tomatoes 2 kgs.
Chicken stock 2 cups
Pepper As required
Sugar 2 tbsps.
Cream 1 cup
Spring onions 6 nos.
Tomato puree 2 tbsps.
Water 2 cups
Flour 2 tbsps.
Salt As required

Method:

1.Cut the tomatoes into pieces, chop the onions and boil together in a pan of water.
2.Cook till the tomatoes turn soft, then blend in a blender and strain and keep aside.
3.Mix the tomato puree with the flour and add this to the strained tomato juice.
4.Cook for a few minutes and then add the chicken stock, salt, pepper and sugar.
5.Bring this mixture to a boil, cool and chill.
6.Just before serving garnish with fresh cream

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Green peas, cooked 1 1/2 cup
Butter 1 tsp.
Flour 1 tsp.
Milk 1/2 cup
Pepper powder 1 tsp.
Meat stock or boiling water 2 1/2 cups
Cream for topping As required
Salt To Taste

Method:

1.Mix the butter and flour with the stock or water.

2.Blend the cooked peas and milk in the mixer for 15 seconds or till it forms a smooth paste.
3.Add the green peas mixture to the stock and simmer in a saucepan on a slow flame till the soup is smooth and
thick.
4.Add the salt and pepper according to taste.
5.Serve topped with freshly whipped cream.

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Water 4 cups
Carrots 4 nos.
Potato 1 no
Onion 1 no
Black pepper 1/8 tsp.
Dried basil 1/4 tsp.
Butter or margarine 1 tbps.
Salt 1½ tsp.

Method:

1.Place the water and salt in a saucepan and bring to a boil.

2.Add the carrots, potato and onion, cover and simmer for 10-15 minutes or until the vegetables are tender.
3.Puree the vegetables with the water in a blender or a food processor.
4.Return the puree to the saucepan, add pepper and reheat the puree, uncovered.
5.Stir in the butter just before serving.

Potatoes ( 4 large ) 1 kg.

Onion, chopped 1 no.
Water 1 1/2 cup.
Milk 4 cups
Pepper 1/4 tsp.
Cheddar cheese, grated 3 cups
Parsley, chopped 1 tbsp.
Salt 2 tbsp.

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Method:

1. Peel and cut the potatoes into cubes. Then put the potatoes, onion, salt and water in
the cooker.
2. Pressure cook the ingredients on high heat and then reduce heat and cook for 3 minutes.
3. Remove cooker from the gas and allow to cool naturally.
4. Once cooled, open the cooker and mix the mixture smooth in a blender or mash it through a sieve.
5. Transfer soup to a vessel and add milk and pepper.
6. Place the vessel on medium heat and bring to a boil, stirring continuously.
7. Add the cheese and stir till the cheese melts.
8. Serve immediately garnished with parsley

Butter 50 gms.
Onion, chopped 50 gms.
Chicken stock or water 600 ml.
Button mushrooms, sliced 225 gms.
Cloves 2 nos.
Cinnamon stick 1 inch.
Bay leaf 2 nos.
Cornflour 25 gms.
Milk 300 ml.
Peppercorn 8 nos.
Salt To taste.
For Garnish
Fresh cream and sliced, boiled mushrooms 50 ml

Method:

1. Put butter and onions in a vessel and sauté.

2.When the onion turns light brown, add sliced mushrooms.
3.Tie spices in a bag and put it in the vessel.
4.Put the chicken stock or water, cover and cook for 20 minutes.
5.Remove the bag of spices and liquidise the soup in a blender. Then keep the soup on low heat to simmer.
6.Blend the cornflour in 2 tbsp. of milk, then stir in the remaining milk and put this mixture into the mushroom soup.
7.Bring the soup to a boil. Season with salt and pepper.

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8.Garnish with cream and sliced mushrooms.

Arhar dal 100 gms.

Ginger paste 1¾ tsp.
Tomato puree 100 ml.
Garlic paste 1 tsp.
Curry powder 10 gms.
Water/chicken stock 1 liter
Fresh cream 50 ml.
Salt To taste
For garnish
Boiled rice, boiled chicken dices
(optional) and curry patta.

Method:

1. Soak dal for 5 hours and drain.

2.Boil dal with ginger and garlic pastes, salt, tomato puree, curry powder and water or chicken stock, cook for 30
minutes.
3.Pass through a strainer, add cream and mix well. Cook for 2 minutes.
4.Garnish for VEG : Boiled rice and curry patta. Garnish for NON-VEG : Boiled chicken dices and curry patta.

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Prawns with heads 200 gms.
Butter 40 gms.
Carrots, chopped 15 gms.
Onions, chopped 15 gms.
Celery, chopped 15 gms.
Bay leaf 1 no.
Peppercorns 8 nos.
Flour 20 gms.
Tomato puree 1 tbsp.
Water 850 ml.

Salt To taste
For Garnish
Fresh cream 60 ml.

Method:

1. Heat 20 gms. of butter in a vessel. Stir in the chopped vegetables, bay leaf and
peppercon and fry till the vegetables are almost cooked.
2.Slit the prawn shell to remove the vein and wash well.
3.Add the prawns to the vegetables and fry for 2 minutes.
4.Add 850 ml. of boiling water, tomato puree and salt, mix well.
5.Cook on high flame for 10 minutes.
6.Remove the prawns, peel and keep aside for garnish. Put the shell back in the stock and cook for 3 minutes.
7.Put the stock with the prawn shell in a blender and return this mixture to the vessel and cook on high for 5
minutes.
8.In the meantime make a paste of 20 gms. butter and flour.
9.Add this paste to the soup and mix well.
10.Cook for 2 minutes and then strain.
11.Put the strained soup in a bowl and garnish with chopped pieces of prawn's and cream.

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Carrots 650 gms.
Onion, medium sized 1 nos.
Garlic, cloves 6-8 nos.
Green coriander 1 cup
Butter 2 tbsp.
Bay leaf 2 no.
Peppercorn 1 tsp.
White pepper powder ½ tsp.
Water 1200 ml.
Salt To taste

Method:

1. Wash, peel and roughly chop carrots. Peel and chop onion and garlic. Wash and finely
chop fresh coriander leaves and reserve the stems.
2. Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes.
3. Add carrots, coriander stems and water and bring to a boil.
4. When the carrots are completely cooked, remove them and put in a blender to make a fine puree.
5. Reduce the stock slightly by boiling and strain.
6. Take the puree in a pan and add strained stock to reach the desired consistency. Bring to a boil again. Add white
pepper powder dissolved in a little water. Add salt to taste. Stir in finely chopped fresh coriander leaves.
7. Serve piping hot.

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Lentils 1 cup.
Ham 120 gms.
Onion, chopped (medium) 1 no.
Carrot, chopped (medium) 1 no.
Celery, chopped ½ cup
Bay leaf (small) 1 no.
Garlic, finely chopped 1 flake
Tomato juice ¾ cup
Water 4 cups
White vinegar 1 tbsp.
Salt

½ tsp.

Method:

1. Put all the ingredients in a vessel, except the vinegar and stir.
2.Bring the mixture to a boil and then simmer on a low flame till the ingredients are cooked.
3.After the soup is ready, remove from the heat and discard the bay leaf.
4.Mix half the soup lightly in a blender or mash it through a sieve.
5.Mix the blended soup with the remaining soup in the vessel.
6.Add the vinegar, stir and reheat.
7.Serve hot.

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Tomatoes, chopped 4 nos.
Cabbage, chopped 2 tbsp.
Capsicum, chopped 2 tbsp.
Onion, chopped 2 tbsp.
Bay leaves 2 nos.
Oil 2 tsp.
Salt and pepper To taste

Method:

1. Heat the oil and fry the onions for 1 minute.

2.Add the tomatoes, cabbage, capsicum, bay leaves and 6 teacups of boiling water and boil for 5 minutes.
3.Add salt and pepper and serve hot.

Butter 2 tbsp.
Spinach,chopped 2 cups.
Onion,chopped 1 no.
Milk 2 cups
Maida 1½ tbsp.
Oil 1 tbsp.
Salt & pepper To taste.

Method:

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 1. Blanch spinach in hot water. Remove and refresh in cold water.
2. Heat oil in a kadhai, add chopped onions and sauté. Add crushed garlic, salt and pepper.
3. Puree together with boiled spinach.
4. Make a thin white sauce by melting butter in a kadhai. Then add maida and cook for 5-7 mins. Slowly add the
milk so that no lumps are formed.
5.Add the spinach puree to this and bring it to a boil. Add a little water if required.
6.Correct seasonings and serve hot.

Potatoes,peeled & quartered 4nos.medium

Onions 2 nos.
Cauliflower,shredded 1 cup
Water 6 cups
Olive or Salad oil 2 tbsp.
Cauliflower leaves, shredded (or any green 1 cup
leafy vegetable)

Method:

1. Cook potatoes, onions and cauliflower in salted water until tender.

2. Add the olive oil. Transfer contents to a blender and make a puree.
3. Transfer back to the container and add finely shredded greens.
4. Cook for 10 minutes.
5. Serve hot.

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Cucumber 4 nos.
Green chili 1 tsp.
Mint leaves, chopped 2 tsp.
Curd/Yogurt 3 cups
Salt To taste

Method:

1. Peel the cucumber and cut roughly. Add mint leaves, green chilies and salt.
2. Grind all the above with some water in mixer.
3. Add Curd/Yogurt and grind again.
4. Serve chilled.

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Tomatoes 600 gms.
Chopped ginger 1 tbsp.
Chopped garlic 1 tbsp.
Whole garam masala 1 tbsp.
Bay leaf 2 no.
Chopped green coriander 1 tbsp.
Cumin seeds 1 tsp.
Sugar (optional) 1 tbsp.
Oil 1 tbsp.
Green chili 2 no.
Salt As per taste

Method:

1. Wash and cut tomatoes into quarters

2. Cook tomatoes with chopped ginger, garlic, green chilies cut into two and Whole Garam Masala. Add 5 cups of
water and bay leaf. Bring to a boil.
3. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely.
4. Strain the mixture with a soup strainer.
5. Heat oil in a pan. Add cumin seeds, let them crackle. Add strained tomato liquid and season with salt.
6. Bring it to a boil, add sugar if it is very sour.
7. Serve hot, garnished with chopped green coriander leaves.

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Coconut milk ½ cup
Lemon juice 2 tsp.
Curry leaves 6 - 8 nos.
Ginger 1 tsp.
Garlic cloves 3 - 4 no.
Cinnamon ½ stick
Coriander seeds 1 tsp.
Cumin seeds 1 tsp.
Fennel seeds ½ tsp.
Fenugreek seeds ½ tsp.

Black peppercorn 1 tsp. Oil 1 tbsp.

Gram flour 1 tbsp. Salt As per taste.

Method:

1. Grind garlic, ginger, cinnamon, coriander seeds, cumin, fennel, fenugreek seeds and
peppercorns into a fine paste.
2. Heat oil, add Gram flour, cook for some time and then add ground masala. Cook for few more minutes.
3. Add 850 ml. water (3 ½ Cups) and curry leaves. Cook till you get a thick consistency.
4. Add Coconut milk, lime juice and salt.
5. Strain through muslin cloth and serve hot.

Note: The literal meaning of Mulligtawney is Mullig - Pepper and Tami - Water i.e. pepper water. However there are
quite a few recipes of this soup. Chef Kapoor personally relishes this recipe as this has a delectable flavor of
coconut milk with all the essence of aromatic herb and spices.

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Chicken Bones 500 gms.
Boneless Chicken (Skinned) 100 gms.
Refined Flour 30 gms.
Chopped Garlic 1 tsp.
Cumin seeds ½ tsp.
White Pepper Powder 1 tsp.
Oil 1 tsp.
Bay Leaf 2 no.
Green Chili 2 no.
Garam Masala Powder ½ tsp.
Salt As per taste.

Method:

1. Clean and wash chicken bones.

2. Clean, wash and cut chicken into half centimeter dice.
3. Put chicken pieces in a deep pan. Add 1¼ liters water, chopped garlic, bayleaf, slit green chilies and bring it to a
boil. Simmer for half an hour. Strain and keep aside.
4. Heat oil in a pan. Add cumin seeds, let it crackle and add flour,cook for a minute on a slow flame and then add
reduced chicken stock, chicken pieces, white pepper powder, Garam Masala Powder and salt.
5. Bring it to a boil and serve piping hot.

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Moong dal (yellow dal) 100 gms.
Chopped onion ¼ tsp.
Chopped ginger 1 tsp.
Chopped garlic 1 tsp.
Cumin seeds ½ tsp.
Lemon 1 no.
Butter/Oil 1 tsp.
Chopped green chili 1 tsp.
Chopped green coriander 1 tsp.
Turmeric powder ½ tsp.
Salt As per taste.

Method:

1. Pick, clean and wash moong dal.

2. Mix together moong dal, chopped onion, chopped ginger, chopped green chilies, turmeric powder, salt and
chopped garlic. Add five cups of water and bring it to a boil. Simmer and cook for fifteen minutes. Remove scum
from the top from time to time. Cook until dal is very soft.
3. Pass through a soup strainer. Keep aside.
4. Heat butter in a pan, add cumin seeds. Sauté on a slow flame so that the butter is not burnt but at the same time
full flavor and aroma of cumin seeds comes out.
5. Add pureed dal, add water to correct consistency, if required. Bring it to a boil. Add juice of a lemon.
6. Serve piping hot with finely chopped fresh coriander leaves.

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Curd/Yogurt (1 day sour ) 1½ cup
Turmeric powder A pinch
Coriander leaves A stem
Mustard seeds ½ tsp.
Cumin seeds ½ tsp.
Peeled black gram ½ tsp.
Asafoetida A pinch
Green chilies 2 nos.
Red chilies ½
Oil 1tbsp .
Salt To taste

Method:

1. Beat the Curd/Yogurt till there are no lumps.

2. Chop green chilies finely. Pluck coriander. Mix into the yogurt.
3. Add salt and turmeric to the yogurt.
4. Fry mustard, cumin seeds, black gram, asafoetida and red chili. Blend this into the yogurt .Serve.

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