CAULIFLOWER SOUP       (serves 4)

1 small cauliflower, broken into small florets

2 potatoes, diced

3 tbsp water

1 tsp garlic paste

1 tbsp ginger paste

2 tsp turmeric

1 tsp black mustard seeds

1 tsp cumin seeds

1 tbsp coriander seeds, lightly crushed

2 cups vegetable stock

salt and pepper to taste

1 tbsp vegetable oil

• Heat the oil in a large, heavy bottom pan.

• Add the cauliflower, potatoes, and water and bring to a boil, then reduce the heat and simmer, covered for 10 minutes

• Stir in garlic paste, ginger paste, turmeric, mustard seeds, cumin seeds, and coriander seeds and cook stirring frequently for 3 minutes.

• Add the stock and season to taste with salt and pepper. Bring to boil, then cover and simmer for 15 minutes.

• Remove the pan from the heat and let cool slightly. Ladle the mixture into a food processor or blender and process until smooth.

• Return to the pan and stir in the yogurt. Reheat gently until piping hot.

• Adjust the seasoning if necessary, and serve immediately.

TOMATO SHORBA SOUP

 (serves 6)

4-5 tomatoes

2 tsp gram flour (besan)

½ coconut, grated

1 tsp cumin seeds

3-4 curry leaves

2-3 slit green chilies

1 tbsp jaggery or 2 tsp sugar

1 tbsp vegetable oil

salt to taste

1 tbsp chopped coriander for garnish

• Cut the tomatoes into big pieces. Add 2 teacups of water and put to cook. When cooked, prepare a thick puree by passing through a sieve.

• Add 2 cups of water to the grated coconut and blend in a liquidizer. Strain and take out thin coconut milk.

• Add the gram flour to the coconut milk an mix well.

• Heat the oil and fry the cumin seeds for a few seconds.

• Add the curry leaves, green chilies and fry again for a few seconds.

• Add the tomato purée, coconut milk mixture, jaggery and salt.

• Cook for a few minutes.

• Sprinkle coriander on top and serve hot.

Preparation time: 15 min, Cooking time: 15 min.

 MULLIGATAWNY SOUP 

 (serves 8)

1 coconut, grated

2 onions, chopped

2 carrots, chopped

12 mm piece ginger

4 cloves garlic, finely chopped

150 g masoor dal or toovar dal

3 large tomatoes, chopped

¼ tsp turmeric powder

1 tsp garam masala

3 tbsp cooked rice

lemon juice to taste

2 tbsp oil

salt to taste

• Add 1 cup of water to the grated coconut and blend in a liquidizer.

• Strain and take out thin coconut milk.

• Heat the oil and fry the onions, carrots, ginger and garlic for 2 minutes.

• Add the dal, tomatoes, garam masala, turmeric powder and 5 cups of water.

• Cover and cook for 15 minutes or until the vegetables are soft. When cooked, blend the mixture in a liquidizer. Strain.

• Add the coconut milk, rice, lemon juice and salt.

Preparation time: 20 min, Cooking time: 30 min.

LENTIL SOUP            (serves 4)

4 cups water

1 cup toor dal or chana dal

1 tsp paprika

¼ tsp turmeric

½ tsp chili powder

2 tbsp vegetable oil

2 green chilies finely chopped

1 tsp cumin seeds

3 curry leaves

1 tsp sugar

salt to taste

1 tsp garam masala (to garnish)

(for a fuller flavor, add vegetable stock during coking dal

• Bring the water to a boil in a large, heavy-bottom pan.

• Add the dal, then cover and simmer, stirring occasionally for 25 minutes.

• Stir in paprika, chili powder and turmeric, then re-cover and cook for 10 minutes, or until the dal is tender.

• Heat the oil in a small skillet, add the chilies, cumin seeds, curry leaves and fry, stirring for 1min.

• Add the spice mixture to the dal. Stir in the sugar and season with salt to taste.

• Ladle into soup bowls, then sprinkle with garam masala on top and serve immediately.

 SEAFOOD SOUP                (serves 4)

1 cup vegetable stock

2 carrots, dices

1 onion chopped

3 cloves garlic, finely chopped

3 tbsp chopped cilantro plus extra for garnish

1 tsp cumin seeds

1 tsp black peppercorns

12 mm piece ginger, chopped

2 green chilies chopped

1 potato, diced

2 tsp ground coriander

7 oz/200 g cooked shrimps, peeled and deveined

¼ cup plain yogurt

½ cup milk

3 tbsp dry white wine

8 scallops, shucked

salt and pepper to taste

• Pour the stock into a pan and add the carrots, 2 of the garlic cloves, the chopped cilantro, cumin seeds, peppercorn and ginger. Bring to a boil, then cover and simmer for 20 min. Strain the stock into a pitcher and make up to 3 cups with water, if necessary.

• Heat the oil in a separate pan. Add the onion, chilies,  and remaining garlic and cook for 5 minutes.

• Add the potato and ground coriander and cook for 2 minutes. Add the reserved stock and bring to a boil, then cover and simmer for 5 minutes, or until the potato is tender.

• Remove the pan form the heat and let cool slightly. Ladle the contents into a food processor, then add half the shrimp and process until smooth.

• Return the soup to the pan and add the remaining shrimp with the yogurt and milk. Reheat gently.

• Stir in the wine and scallops, then season to taste with salt and pepper and simmer for 2-3 minutes, or until the scallops are just cooked.

• Ladle into warmed bowl, and garnish with chopped cilantro, then serve.

COCAM SOUP (serves 4)

10 dried cocum fruits

2 tbs olive oil

4 cups water

2 bay leaves

1 tsp cumin seeds

2 tbsp chickpea flour

3 curry leaves

5 cloves (crashed)

¼ cinnamon

salt and black pepper to taste

2 tsp jaggary

fresh chopped cilantro to garnish

• Wash cocum and soak in the water for 24 h.

• Squiz out the fruit and remove

• Heat the olive oil in the pan.

• Add the cumin seeds, curry leaves, bay leaves.

• Stir fry for 30 sec.

• Add the water with fruit and 2 additional cups of water.

• Mix the chickpea flour with 1 cup of water and add to the soup.

• Stir to prevent lumps forming.

• Add the cinnamon, black pepper, salt,  cloves and jaggary.

• Cook on medium heat for 6-10 minutes.

• Pour into bowls, and garnish with chopped cilantro, then serve.

SWEET CORN AND CHICKEN  SOUP                        (serves 4)

2 cans sweet corn

2 cans chicken broth

1 lb chicken cut in small pieces

4 eggs

Chinese salt to taste

For sauce:

¼ cup black soy sauce

¼ cup white vinegar

3 cloves garlic, finely chopped

1 tsp ginger root finely chopped

1 tsp black peppercorns

12 mm piece ginger, chopped

2 green chilies chopped

• Pour chicken broth into a pan and bring to a boil.

• Add sweet corn. Cover and boil for 30 min.

• Add chicken. Boil for 1--15 minutes.

• Mix eggs and add to the boiling soup stirring constantly. Boil for extra 10 minutes. Add some water if the soup is too thick.

For sauce:

• Mix a black soy sauce and a white vinegar.

• Add finely chopped garlic, ginger root, and green chilies.

Serve hot in small Chinese bowls.