Mexican Chilli Bean Soup

Mexican Chilli Bean Soup

From   Budget Kitchen

Prep: 8 hours

Cook: 1 hour

Method: Easy

Course: Soup

Type: South Indian

Wholesome and delicious this soup will definitely satiate you

Ingredients

  • Red kidney beans (rajma), soaked overnight and drained ½ cup
  • Degi mirch powder ½ tsp
  • Oil 2 tbsps
  • Medium onion, chopped 1
  • Medium tomatoes, chopped 3
  • Garlic, chopped 1 tsp
  • Salt to taste
  • Lemon juice 1 tsp
  • To serve
  • Tomato, seeded and finely chopped 2 tbsps
  • Spring onions, sliced 2 tbsps
  • Fresh coriander leaves, chopped 1 tbsp
  • Tabasco sauce or any chilli sauce 2 drops

Methods

  • Heat oil in a pressure cooker, add onion and saute for 1 minute. Add tomatoes, garlic, degi mirch powder and salt and saute for 1 minute
  • Add the kidney beans and 3 cups of water and mix well. Cover the cooker with the lid and cook under pressure till 7-8 whistles are given out.
  • Open the lid when the pressure reduces completely, cool and blend in a blender.
  • Transfer into a deep non-stick pan, add lemon juice, adjust seasoning and consistency, mix and bring the soup to a boil.
  • Transfer into individual serving bowls, garnish with tomato, spring onion, coriander leaves and Tabasco or any other chilli sauce and serve hot with nachos.
Sweet Corn Chicken Soup

Sweet Corn Chicken Soup

Prep: 25 minutes

Cook: 15 minutes

Method: Easy

Course: Soup

Type: South Indian

Key Ingredients:

  • Sweet corn kernels
  • Boiled boneless chicken

Sweet corn chicken soup made healthier

Ingredients

  • Sweet corn kernels, boiled 1 cup
  • Boneless chicken, boiled and shredded 1 cup
  • Chicken stock 3½ cups
  • Olive oil 1 tbsps
  • Garlic, chopped 1 tsp
  • Spring onions, chopped 2
  • Leek, chopped 1 tbsp
  • Carrot, chopped 1 tbsp
  • Cabbage, chopped 1 tbsp
  • Tomato ketchup 1 tbsp
  • Soy sauce 2 tsps
  • White pepper powder 1 tsp
  • Egg white 1
  • Spring onion greens 1 stalk

Methods

  • To make sweet corn chicken soup the healthier way, put boiled corn and ½ cup chicken stock into a mixer jar and blend into a puree.
  • Heat olive oil in a non-stick pan, add garlic, spring onions, leek, carrot, cabbage and chicken and saute for 2-3 minutes.
  • Add corn puree, tomato ketchup, soy sauce, remaining chicken stock, salt, pepper powder and egg white, mix well and let the mixture come to a boil.
  • Pour into serving bowls, garnish with spring onions greens and serve piping hot.
Thukpa

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Soup

Type: South Indian

Key Ingredients:

  • Chicken mince
  • Chicken stock

Chicken ball soup – a favourite of the Sikkimese. Very refreshing especially during cold winter days

Ingredients

  • Chicken mince 250 gms
  • Chicken stock 1⅔ cups
  • Garlic cloves, crushed 8
  • Green chillies, chopped 4
  • Spring onions (hare pyaaz), chopped 2
  • Large carrot 1
  • Egg 1
  • Spring onion greens, chopped 3 stalks
  • Salt to taste
  • Broccoli florets 4 to 5
  • Noodles 100 gms
  • Thin strips of red capsicum for garnish
  • Thin strips of yellow capsicum for garnish

Methods

  • Heat a deep non-stick pan, add chicken stock and bring it to a boil. Add half the garlic, half the green chillies, spring onions and cook for 2 minutes.
  • Peel carrot, cut into small pieces and add to the stock.
  • Take chicken mince in a bowl, add egg, spring onion greens, remaining garlic, remaining green chillies and salt and mix well.
  • Divide this mixture into small balls and drop into the boiling stock. Add broccoli florets.
  • Add noodles and a little water and let it come to a boil. Adjust salt. Cook till the noodles and chicken are done.
  • Transfer into a serving bowl, garnish with spring onion greens, red and yellow capsicum strips serve hot.
Gazpacho

Prep: 20 minutes

Cook: 0 minutes

Method: Easy

Course: Soup

Type: South Indian

Key Ingredients:

  • Tomatoes
  • Green capsicums
  • Cucumbers

Chilled and refreshing, this soup is sure to rejuvenate you

Ingredients

  • Medium tomatoes, blanched, peeled and finely chopped 6
  • Medium green capsciums, finely chopped 2
  • Medium cucumbers, peeled and finely chopped 2
  • Medium onion, finely chopepd 1
  • Garlic cloves, finely chopped 3
  • Bread slices, edges trimmed 2
  • Olive oil/Vegetable oil 3 tbsps
  • Vinegar (sirka) 2 tbsps
  • Salt to taste
  • Bread slices, cubed and deep fried (croutons) 2

Methods

  • Put tomatoes, green capsicums, cucumbers, onion and garlic in a mixer and grind to a thin smooth paste (ensure that there are no lumps).
  • Soak the bread slices in 2 tbsps water, squeeze dry and tear into pieces. Add the pieces to gazpacho in the mixer and grind. Transfer into a bowl.
  • Add 1 cup of water to make the gazpacho thin and add olive oil, vinegar and salt. Mix well.
  • Cover the gazpacho with a plastic wrap or lid and chill in the refrigerator for 1 hour.
  • Pour into serving bowls, top with croutons and serve cold.
Chin Hin Sour Soup

Chin Hin Sour Soup

Prep: 5 minutes

Cook: 25 minutes

Method: Easy

Course: Soup

Type: South Indian

Key Ingredients:

  • Green tomatoes
  • Spinach

A popular Burmese sour soup – very refreshing

Ingredients

  • Green tomatoes 3 to 4
  • Sesame (til) oil 2 tsps
  • Garlic cloves, finely chopped 2
  • Onions (halved vertically and sliced horizontally) 1 cup
  • Red chilli powder ½ tsp
  • Turmeric powder ¼ tsp
  • Salt to taste
  • Spinach, finely chopped 1 cup

Methods

  • Heat sesame oil in a deep non-stick pan, add garlic and onion and saute on high heat.
  • Add 4 cups water, red chilli powder, turmeric powder and salt and mix well. Cook on low heat.
  • Finely chop tomatoes and add to the soup, mix and cook for 10 minutes.
  • Add spinach and mix well. Cook for 2 minutes.
  • Serve piping hot.
Coconut Lemongrass Soup

Coconut Lemongrass Soup

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Soup

Type: South Indian

Key Ingredients:

  • Coconut milk
  • Lemongrass

A typical Thai soup made with coconut milk and lemon grass

Ingredients

  • Coconut milk 2 cups
  • Lemongrass stalk, cut into 2 pieces 1
  • Oil 1 tbsp
  • Garlic cloves, finely chopped 5 to 6
  • Fresh red chilli, finely chopped 1
  • Jalapenos, cut into roundels and halved 2
  • Kaffir lime leaves 4
  • Carrot, cut into thin strips 1 cup
  • Zucchini, cut into thin strips 1 cup
  • Lemon juice 1 tbsp
  • Vegetable stock 1 cup
  • Salt to taste
  • Cottage cheese (paneer), cut into small cubes 100 gms

Methods

  • Heat oil in a deep non-stick pan, add garlic, lemongrass, red chili, jalapenos and lime leaves and saute on low heat for 1 minute.
  • Add carrot and zucchini and continue to cook.
  • Add lemon juice, vegetable stock and coconut milk and mix well.
  • Add salt and cottage cheese, cover and cook on low heat for 15-20 minutes.
  • Pour into individual soup bowls and serve piping hot.