Soups

 Clear Soup

This is an instant, light soup.
 

Ingredients:

Small cubes of beans
Shredded carrotShredded cabbage
Fresh peas
Adequate amount of water

Method:

Boil vegetables in water.  Add corriander leaves, salt and pepper to taste. Serve

Pumpkin Chick Peas Soup

Serves 4
Ingredients:
Half a small pumpkin cut into small cubes without skin
2 cups of pre-soaked and sprouted Chick Peas
6 Tomatoes
1 Potato
2 inch piece of ginger
1 Large Onion (optional)
2 Table Spoons of Omam (Ajwain / Carom)

Method:
Steam pumpkins, potatoes and chick peas together for 10 minutes (10 minutes after steam begins to come out)
After cooling, take roughly half of the steamed contents and mash it in a blender or manually.
Cut onions and tomatoes into small pieces.
Grate ginger.
In a pot, saute onions by adding a little salt. No oil is needed.
Add Omam/Carom to onions.
Add grated ginger.
Add cut tomatoes. Saute.
Add some water, cover and let the mix simmer for 3 mins.
Add mashed veggies and let it simmer for 2 mins
Add rest of the pumpkins, potatoes and chick peas.
Add salt to taste and simmer for 5 mins.

Cucumber Tomato Soup

Serves 4 cups

Ingredients:
1.5 cups Cucumber juice (blended without using water)
1 cup Tomato juice (again, no water)
2.5 cups of Water
2 Table Spoons of roasted, powdered Jeera
Cut corriander leaves
Salt to taste

Method:
In a pot, heat cucumber juice for 2 minutes.
Add tomato juice and simmer for 3 minutes.
Add water and simmer till bubbles appear.
Add Jeera powder, salt and corriander leaves.
Switch off the stove after 1 minute.