hi anju, welcome to IL.. you have posted yr query in the wrong forum.. please post it in Miscellaneous Recipes ..
For any soup, I prepare the soup base and store it. soup base: Onions tomatoes ginger little Carrots Fry with little oil and grind to a smooth paste. I used to keep them in ice cube trays and freeze them. Once frozen, take out from the ice cube trays and keep it in a ziploc pouch in the freezer. This way whichever soup I make, it saves a lot of time Tomato Soup: Cut tomatoes into halves and blend them. Heat a pan and pour the tomatoe juice. Add the soup base. Add salt and pepper powder (I prefer to use the pepper mill as the pepper will be freshly ground) Add cream to thicken. Potato Soup: Boil Potatoes, mash them. Add little water Add soup base Add salt and pepper powder (I prefer to use the pepper mill as the pepper will be freshly ground) Add cream to thicken. Similarly I make spinach soup (I blend the spinach after cooking them)
The simplest soup is the TOMATO SOUP that everyone relishes in our house. Pressure cook three tomatoes, one finely chopped carrot, one chopped onion, a few cloves of garlic. Add a small stick of cinnamon and pressure cook for fifteen mins. Whn cool, just remove the cinnamon stick and blend to a smooth puree. Add water to adjust consistency. Season with salt, black pepper and a pinch of red chilli powder for that zing. Serve hot with bread croutons and a dash of butter (optional!)
