In a soup

Soups are a one-dish meal simmering on the stove top that are normally served as starters before a meal. Here are three healthy and easy to make soup recipes that help nourish the body and also make use of the left over vegetables. These recipes are by Chef  Sumaija.

MUTTON SOUP

Ingredients:

• Mutton pieces ( Bones ) - 8 to 10
• Ginger - small piece
• Garlic - 3 pods                                         
• Onion - 1
• Tomato - 1
• Toor dal - 1 tsp
• Turmeric pwd - a pinch
• Cumin pwd - ½ tsp
• Coriander pwd - 1 tsp
• Pepper pwd - 1 ½  tsp
• Fresh mint & cilantro leaves - handful
• Oil - ½ tsp
• Fennel seed pwd - ¼ tsp
• Salt to taste

Method

• Wash and clean mutton bony pieces.
• For soup, mutton bone must be more than the mutton flesh. (this gives good taste & aroma to soup )
• Crush ginger & garlic coarsely.
• In a pressure cooker,  add meat, onion, tomato, crushed ginger garlic, toor dal, turmeric pwd, cumin pwd, coriander pwd and salt.
• Add 3 to 4 cups of water and pressure cook it for 4 whistles.
• Simmer for 8 to 10 mins.
• The mutton should be cooked tender, so adjust the cooking time according to the mutton you will get in your place.
• Open lid, after pressure settles.
• Mash the contents.
• Add pepper pwd, mint and cilantro leaves.
• Meanwhile heat oil in a pan.
• Add fennel seed pwd and saute for few seconds.
• Add to mutton soup.
• Bring it to a boil.
• Serve hot soup.

MOONG DAL SOUP

Ingredients

• 1  tablespoon  oil
• medium onion, chopped
• 1 -2   garlic clove, minced
• 3/4 inch slice  fresh ginger, grated
• 1/2 teaspoon ground turmeric
• 1/2 cup moong dal (yellow lentils)
• 4 -5  cups water, I used 4 cups broth
• 1 -2   chili pepper, see note
• 1 -2  tablespoon butter
• 1  teaspoon ground cumin
• salt
• 1  tablespoon lemon juice or 1  tablespoon lime juice
• chopped  fresh cilantro

Method

• Wash and rinse the moong dal.
• Heat the oil in a saucepan and add the onion, sauteing until it becomes translucent. n Add the garlic and ginger, stirring, and cook briefly.
• Add the turmeric.
• Add the moong dal and 4 cups of broth or water. Bring to a boil, reduce heat and simmer. If you are using water, add salt at this point. Also add the chili peppers. Stir from time to time and skim off any foam. Add additional water, as needed. Simmer until the mung dal are quite soft, 30-45 minutes.
• Puree at this point, if desired. If you are using chili halves, remove before pureeing.
• In a small skillet heat the butter until it foams. Add the cumin and stir it in for just a few seconds, then scrape it all into the saucepan.
• Add the lemon or lime juice and ladle into bowls. Garnish with chopped cilantro.
• This made two servings for me, but will probably make 3 to 4 for others.

CARROT GINGER SOUP

Ingredients

• 1/4 cup (1/2 stick) butter
• 1/2 cups chopped onion
• 1 tablespoon finely chopped peeled fresh ginger
• 1 1/2 teaspoons minced garlic
• 1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
• 2 tomatoes, seeded, chopped (about 1 1/3 cups)
• 1 1/2 teaspoons grated lemon peel
• 3 cups (or more) chicken stock or canned low-salt broth
• 2 tablespoons fresh lemon juice
• 4 tablespoons sour cream
• 1 small carrot, peeled, grated

Method

• Melt butter in heavy large pot over medium-high heat. Add onion; saute 4 minutes. Add ginger and garlic; saute 2 minutes. Add chopped carrots, tomatoes and lemon peel; saute 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
• Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.