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Tomato Soup

Ingredients

Tomato – 6 large, washed thoroughly
Water – 4 cups
Butter – ½ tsp
Sugar – 1 tsp
Salt – to taste
Black pepper powder – to taste
Cumin seeds – 1 tsp
Cloves – 6

Directions

1.    Add washed tomatoes along with water to a large bowl and pressure cook up to 3 whistles.
2.    Take out from the pressure cooker, remove the peels, and allow it to cool.
3.    Add to a blender and blend to a smooth paste.
4.    Using a strainer, strain the mixture to remove seeds, if any.
5.    Add to a non-stick saucepan and allow it to come to a boil. Simmer for 3 minutes.
6.    Add water, if necessary to adjust the thickness.
7.    Season as required.
8.    Turn off and keep aside.
9.    In a small pan, heat butter. Add cumin seeds and cloves and allow to splutter.
10.  Pour on top the soup, Serve the soup
  

Mushroom Soup

Ingredients: 

Button mushrooms – 1 cups, chopped, washed
Corn flour – 1 tsp dissolved in ¼ cup skim milk
Onions – ½ cup, finely sliced
Salt – to taste
Milk – 1 cup
Black pepper powder – to taste
Mix herb seasoning – to taste
Water – 2 cups

Directions:

1.    Cook 1 cup of the mushrooms in 1 cup milk until it becomes soft.
2.    Keep aside and allow it to cool.
3.    Add to a blender and blend to a semi-smooth paste.
4.    Heat a non-stick pan on medium flame.
5.    Add onions and roast, sprinkling water now and then, until onions turn golden brown.
6.    Remove from pan and keep aside.
7.    Add the ground paste to the pan along with water and simmer for 3 minutes.
8.    Mix in cornflour, salt, and seasoning, and allow to come to a boil.
9.    Lower the flame and simmer for 6 minutes or until the mixture turns creamy and thick.
10.  Serve immediately.

  

Pumpkin Soup

Add one chopped onion and one clove garlic crushed, a pinch of dried chilli, roughly chopped pumpkin flesh and two roughly chopped sweet potato and cook for a couple of minutes, then add 1.2 litres of water or vegetable stock. Season it with salt and ground black pepper. Cover and bring to the boil, then simmer for 25 minutes until the pumpkin and sweet potato are tender. Blend all in a processor in batches until smooth. Return to the pan and gently warm through. And serve.

  

Carrot & Coriander Soup

Ingredients
Sliced onion
Vegetable oil
Ground coriander
Sliced carrots
Ground black pepper
Salt
Roughly chopped coriander
Vegetable stock

Directions
1.    Sauté the onion and later add carrot.
2.    Pour in ground coriander and cook.
3.    Next, add the stock and boil till vegetables are soft.
4.    Before putting the flame off, sprinkle coriander leaves

  

Basic Broth

Boil 6.5 litres of water in a large pot and heat it at a high temperature. Put potatoes, 10 large carrots, 2 turnips, 4 stalks of celery, garlic, a bunch of parsley, and half beam coriander in the boiling water. Add a tablespoon of salt, cumin, and black peppercorns. Cover with a lid. When the broth begins to boil, reduce the heat to medium, leave to simmer for 2 hours

Cabbage Soup

You can make soup with any kind of vegetable you want. One of the most popular is the cabbage Soup

Cut six medium size onions, three tomatoes, one small head of cabbage, two green bell peppers, 1 beam of celery, into small pieces and put into a boiling pot of water enough to cover the vegetables. Add 1 cube of vegetable bouillon and seasoning and boil on high heat for about 10 minutes. Reduce the heat to medium low and cook until vegetables become soft. Add fresh herbs and serve