Garlic, Chickpea and Spinach Soup

                                 I got this recipe in a recipe book called the best ever vegetarian cook book.

2 tablespoons olive oil
4 garlic cloves, crushed
1 onion, roughly chopped
2 teaspoons ground cumin
2 teaspoons
Ground coriander
5 cups vegetable stock
250 gms potatoes, peeled and finely chopped
300 gms chickpeas (kaabuli chana, soaked and half cooked)
1 tablespoon corn flour mixed in 1/2 cup water
Cream (2/3 cup milk + 1/4 cup butter melt butter and mix in the milk)
Sesame seeds paste (dry roasted and grinded into a fine paste using some olive oil)
2 cups spinach, shredded

Chili powder, salt and freshly ground black pepper to taste

Procedure:

Heat the oil in a large saucepan and cook the garlic and onion for 5 minutes, until they are softened and golden brown.

Stir in the cumin and coriander powders and cook for another minute.

Pour in the stock and add the chopped potatoes to the pan. Bring to the boil and simmer for 10 minutes. Add the chickpeas and simmer for 5 minutes more, or until the potatoes and chickpeas are just tender.

Blend together the cornstarch, cream, sesame seeds paste and add the chili powder, salt and pepper. Stir in the soup with the spinach.bring to a boil stirring, and simmer for another 2 minutes. Serve immediately, sprinkled with little chilli powder.

Fresh Pea Soup

Ingredients:

Butter: 2 tablespoons
Small Onions: 2 or 3 finely chopped
Green Peas: 3 cups (fresh or frozen)
Fresh Cream: 3-4 tablespoons (optional)
Salt and freshly ground pepper to taste
Bread croutons, to garnish

Procedure:

Melt the butter in a heavy saucepan. Add the chopped onions and cook for about 3 minutes, stirring occasionally.

Add2 cups water and the peas.

Cover and simmer for 12 minutes, stirring occasionally.

When the peas are tender, ladle them into a blender or mixer with a little of the cooking liquid and process until smooth.

Strain the soup into the saucepan, stir in the cream, if using,  and heat through without boiling. Season with salt and pepper and serve hot, garnished with Bread croutons.

Fresh Tomato, Lentil and Onion soup

Ingredients:

Oil: 2 teaspoons
Onion: 1 large (chopped)
Shajeera: 1 teaspoon
Tomatoes: 2 large (roughly chopped)
Split lentils: 1/2 cup (red gram dal)
Vegetable stock: 3 3/4 cups
Salt and freshly ground pepper to taste
Chopped coriander, to garnish

Procedure:

Heat oil in a large saucepan. Add the onion and shajeera and cook for 5 minutes, stirring ocasionly.Add the lentils and  cook for 1 minute.

Stir in the tomatoes, stock. cover, bring to boil and simmer for about 20 minutes, stirring ocassionally.

When the lentils are cooked and tender, set the soup aside to cool slightly.

Puree in a blender or mixer until smooth. Season with salt and pepper, return to the sauce pan and reheat. Ladle into soup bowls to serve and garnish each with chopped coriander.