1:58 pm by Unknown
Chef Name : Unknown
Ingredients :
200 gm boiled Rice noodles
125 gm sliced Button mushrooms
125 gm Broccoli
125 gm Bok choy
50 gm low-fat cubed Paneer
2 julienned Carrots
2 tbsp Soy sauce
1 grated Lime rind
1 ltr Vegetable stock
2 stalks crushed Lemongrass
1 crushed Red chilly
2 slices Fresh ginger
2 flakes Garlic
2 sprigs Fresh coriander leaves
1 tbsp chopped Coriander leaves
Salt to taste
Method :
1.Marinate the paneer in soy sauce and lemon rind for half an hour.
2.In a large saucepan, add thee vegetable stock, lemon grass and chilly, mix.
3.Add the ginger, garlic and coriander leaves, bring to a boil, cover and simmer for 20 minutes.
4.Strain the stock and return to heat.
5.Add the noodles, paneer with marinade, mushrooms and simmer for 5 minutes.
6.Add the carrots, broccoli, bok choy and coriander leaves, simmer for another 5 minutes until the vegetables are crunchy but tender.
7.Season the soup with salt and pepper.
8.Garnish with the coriander leaves and serve hot.
11:41 am by Unknown
From : Sailusfood
Prep time: 15 min
Cook time: 15 min
Yield: 4
Main Ingredients: sweet corn mixed vegetables
Ingredients
Sweet Corn, cream style: 1 tin
Sweet corn kernels: 1/2 cup (boiled)
Vegetable stock: 1.25 litres (5 cups) OR water
French beans: 8 (finely chopped)
Cabbage: 1/2 cup (finely chopped)
Carrot: 1 (finely chopped)
Cornflour: 2 1/2 tbsps (corn starch)
Sugar: 3/4 tbsp
Salt to taste
White pepper powder: as required
Spring onion greens: 3-4 tbsps (finely chopped)
Method
In a heavy bottomed vessel or wok, add the cream style sweet corn and vegetable stock or water. Mix.
Add the chopped carrot, beans, cabbage, boiled corn and stir to mix. Cook for 5 mts on medium flame.
Mix the cornflour in 4 tbsps of vegetable stock or water and keep aside.
Add sugar and salt to the simmering soup and cook further for 3-4 mts. Add white pepper powder and mix.
Add the cornflour mixture and go on stirring till the soup thickens. Turn off heat and pour into soup bowls.
Garnish with spring onion greens and serve hot.
Tips
Vegetable stock can be prepared by boiling 6-7 cups of water, 1 large onion (quarter it), a carrot (slice it) and a potato (large cubes). Boil till water reduces to 5 1/2 cups. Turn off heat, strain the stock and discard vegetables.
You can use black pepper powder instead of white pepper powder.
Sugar can be reduced to 1/2 tablespoon.
Adjust corn flour according to the desired thickness of soup. More corn flour yields a thicker soup.
You can prepare cream style corn at home. Take 2 corn cobs, take a share knife and scrap the corn kernels. Melt a tbsp of butter in a vessel, add 3/4th of the corn kernels and saute for 2 mts. Blend the remaining corn kernels to a paste. Add this corn paste and a tbsp of sugar to the vessel and mix. Add 1/4 cup of water and 3 tbsps milk (optional ingredient) and cook for 7-8 mts. Mix a tbsp of flour in 3 tbsps water and mix. Add the corn flour mixture and go on stirring till it thickens. Season with salt and pepper. Cool and freeze until use.
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12:00 pm by Unknown
From : bbcgoodfood
Prep: 5 mins
Cook: 20 mins
Serves 4
Ingredients
1 tbsp olive oil
2 garlic cloves, crushed
1 swede, peeled and cut into chunks
4 large carrots, peeled and cut into chunks
3 sprigs thyme, leaves removed and roughly chopped
850ml vegetable stock
500ml semi-skimmed milk
2 x 410g cans mixed beans in water, drained
Method
1.Heat the oil in a large saucepan, then gently soften the garlic without colouring. Tip in the swede, carrots and two-thirds of the thyme, then pour in the stock and milk. Bring to the boil, then simmer for 15 mins.
2.Ladle a third of the soup into a blender, whizz until smooth, then pour back into the pan along with the beans. Check for seasoning, then return to the heat and warm through. Serve sprinkled with the remaining thyme and some warm, crusty bread rolls.
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11:52 am by Unknown
From: bbcgoodfood
Prep: 10 mins
Cook: 15 mins
Serves 4
Ingredients1-2 tbsp Thai green curry paste
1 tsp groundnut oil
700ml vegetable stock
300ml reduced-fat coconut milk
200g thick rice noodles
200g chestnut mushrooms, sliced
140g sugar snap peas, halved
100g beansprouts
1½ tbsp Thai fish sauce
juice 1 lime
3 spring onions, shredded, plus few mint and coriander leaves, to serve
Method
1.Put a large pan over a medium heat. Cook the curry paste in the oil for 1 min until it starts to release its aroma. Pour in the stock and coconut milk and bring to the boil. Reduce the heat to a simmer and stir in the noodles. Simmer for 7 mins, then stir in the mushrooms and sugar snaps. Cook for 3 mins more, then add the beansprouts, fish sauce and lime juice. Remove the pan from the heat.
2.Ladle the noodles and soup into bowls, then scatter with spring onions, mint and coriander to serve.
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10:39 am by Unknown
From : Dairygoodness
Ingredients3 tbsp (45 mL) butter
1 cup (250 mL) 1/2-inch (1 cm) diced onion and celery
3 tbsp (45 mL) all-purpose flour
4 cups (1 L) milk
1 1/2 cups (375 mL) small broccoli florets or frozen, thawed and cut if large
1 cup (250 mL) diced green zucchini, (1/2 inch/1 cm pieces)
1/2 green pepper, diced (1/2 inch (1 cm) pieces)
2 tsp (10 mL) chili powder
4 cups (1 L) fresh baby spinach leaves or 1/2 a 300g package of frozen chopped spinach, thawed and squeezed to remove excess moisture
Salt & pepper
1 cup (250 mL) shredded Canadian mild Cheddar cheese
Preparation
In a soup pot, melt butter over medium heat. Add onion and celery, sauté, for 5 minutes or until onions are translucent. Stir in flour and sauté for 2 minutes. Add milk one cup at a time, stirring well after each addition; bring to a simmer. Stir in broccoli, zucchini, green pepper and chili powder. Simmer uncovered for 10 minutes, or until vegetables are tender-crisp. Stir in spinach. Season to taste with salt and pepper. Serve in soup bowls, each garnished with ¼ cup (60 mL) cheddar cheese.
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