SOUPS

Served as a first course or as a complete meal, a side dish or a refresher, soup is inexpensive and nutritious.

By Kurma Dasa

Lentil and Tomato Soup

Serve this hearty soup with rice or crusty bread.

  •  PREPARATION TIME: 10 minutes

  •  COOKING TIME: 45 – 50 minutes

  •  YIELD: Enough for 4 persons

  •   1 cup (250 ml) brown lentils

  •   5 cups (1.25 litres) water

  •   2 teaspoons (10 ml) ground coriander

  •   1 tablespoon (20 ml) olive oil

  •   1/4 teaspoon (1 ml) yellow asafoetida powder

  •   1/4 teaspoon (1 ml) freshly ground black pepper

  •   1 teaspoon (5 ml) salt

  •   1 teaspoon (5 ml) brown sugar

  •   1 tablespoon (20 ml) fresh lemon juice

  •   1 cup (250 ml) tomatoes, peeled and chopped

  •   1 tablespoon (20 ml) tomato paste

  •   1 tablespoon (20 ml) chopped fresh parsley

1. Wash and drain the brown lentils.

2. Boil the lentils, water, and ground coriander in a heavy 3-litre/quart saucepan over high heat, stirring occasionally. Reduce the heat to moderately low, cover, and cook for about 45 minutes or until the lentils become soft.

3. Heat the olive oil in a small pan over moderate to moderately high heat. Saute the asafoetida and black pepper in the hot oil. Add the fried spices to the soup. Add the salt, sugar, lemon juice, and chopped tomatoes. Return the soup to the boil, reduce the heat, and simmer for another 5 minutes. Add the tomato paste and fresh parsley and serve hot.

Minestrone Soup

There are many varieties of this world-famous Italian soup. This one”Minestrone alla Milanese” is practically a meal in itself. Serve it with fresh bread and salad. For best results, start the soup well in advance of serving time and cook slowly.

  •  PREPARATION & COOKING TIME: 2 hours 50 minutes

  •  YIELD: Enough for 6 – 8 persons

  •   2 tablespoons (40 ml) olive oil

  •   1/2 teaspoon (2 ml) yellow asafoetida powder

  •   1 cup (250 ml) tomatoes, peeled and chopped

  •   1/2 cup (125 ml) dried borlotti beans or kidney beans, soaked overnight in cold water

  •   2 tablespoons (40 ml) chopped fresh basil leaves

  •   1 tablespoon (20 ml) chopped fresh parsley

  •   8 cups (2 litres) water

  •   1 medium carrot, peeled and diced

  •   1 stick of celery, diced

  •   2 medium potatoes, peeled and diced

  •   2 medium zucchinis, sliced

  •   2 cups (500 ml) shredded cabbage

  •   3/4 cup (185 ml) fresh peas

  •   1 1/2 teaspoons (7 ml) salt

  •   1 1/2 teaspoons (7 ml) freshly ground black pepper

  •   1 tablespoon (20 ml) rice-shaped pasta (Risoni) or broken spaghetti

  •   1/2 cup (125 ml) parmesan cheese

1. Heat the olive oil in a large saucepan. Saute the asafoetida in the hot oil until it becomes aromatic, and then add the tomatoes, drained soaked beans, basil, parsley, and water. Bring to a boil, lower the heat, cover, and simmer for about 1 1/2 hours or until the beans are soft, stirring occasionally.

2. Add the carrots and celery and simmer for another 1/2 hour. Add the potatoes, zucchini, cabbage, peas, salt, and pepper. Ten minutes later add the pasta. After 10 minutes, if the potato, zucchini, cabbage, and peas are tender, turn off the heat. If the soup becomes too thick, add hot water as required. Let the soup sit for 5 minutes; then add the parmesan cheese, reserving some to sprinkle on the individual soup bowls. Serve hot.

Green Split-Pea Dal with Spinach and Coconut Milk

Fresh spinach enhances and enriches the texture of this hearty soup. Serve this soup with Lemon Rice for a delightful combination of taste and colour. Soak the dal well in advance.

  •  DAL SOAKING TIME: 5 hours

  •  PREPARATION TIME: 10 minutes

  •  COOKING TIME: 1 hour

  •  YIELD: Enough for 4 – 6 persons

  •   1 cup (250 ml) green split peas

  •   1 teaspoon (5 ml) minced fresh ginger

  •   1 small hot green chili, seeded and minced

  •   6 cups (1 1/2 litres) water

  •   1 teaspoon (5 ml) turmeric

  •   2 teaspoons (10 ml) ground coriander

  •   1 small bunch spinach, washed thoroughly and roughly chopped

  •   1 1/2 teaspoons (7 ml) salt

  •   1 cup (250 ml) coconut milk

  •   2 tablespoons (40 ml) ghee or oil

  •   1 1/4 teaspoons (6 ml) kalonji seeds

  •   1/4 teaspoon (1 ml) yellow asafoetida powder

  •   1 teaspoon (5 ml) fresh lemon or lime juice

1. Wash and drain the split peas. Soak in cold water for 5 hours.

2. Boil the ginger, chili, water, turmeric, coriander, and split peas in a heavy 3-litre/quart saucepan over moderate heat. Simmer for about 50 minutes or until the dal is soft . Stir occasionally.

3. Add the chopped spinach to the dal. When the spinach is soft and the dal is smooth, add the salt and coconut milk and return the soup to a simmer.

4. Prepare the final zesty seasoning as follows: heat the ghee or oil in a small pan. Saute the kalonji seeds in the hot ghee for 1 minute. Saute the asafoetida momentarily. Add the spices to the soup, mix well, and allow the spices to blend for a few minutes. Add fresh lemon or lime juice. Serve hot.

Corn Chowder

Select corn with fresh, dark-green husks and plump yellow kernels. Boil the corn in unsalted water for exactly 8 minutes, as excessive cooking toughens the corn

  •  PREPARATION & COOKING TIME: 30 – 40 minutes

  •  YIELD: Enough for 6 persons

  •   6 cups (1 1/2 litres) Root Vegetable Stock or water

  •   2 medium potatoes, peeled and cut into tiny 1/2 cm (1/4-inch) cubes

  •   1 bay leaf

  •   2 cups (500 ml) cooked corn kernels (about 3 medium ears of corn)

  •   50 g (1 3/4 ounces) butter

  •   1/4 teaspoon (1 ml) yellow asafoetida powder

  •   1/4 teaspoon (1 ml) black pepper

  •   1/4 teaspoon (1 ml) nutmeg

  •   2 tablespoons (40 ml) plain flour

  •   1 teaspoon (5 ml) salt, or as desired

  •   1/2 cup (125 ml) sour cream

  •   2 tablespoons (40 ml) chopped fresh parsley

1. Boil the stock or water over high heat in a heavy 4-litre/quart saucepan. Add the potatoes and bay leaf. Reduce the heat to moderate and semi-cook the potatoes.

2. Whilst the potatoes are cooking, coarsely mince the cooked corn kernels in a food processor or blender until they are half-pureed. Add the pureed corn to the nearly cooked potatoes and simmer for 5 minutes. Remove the saucepan from the heat and transfer the mixture into a bowl. Cover and keep hot.

3. Rinse the saucepan, add the butter and melt over moderate heat. Add the asafoetida, pepper, nutmeg, and the flour. Cook the flour in the butter until it darkens a shade or two. Add the potato-and-corn mixture into the butter and flour whilst stirring with a whisk.

4. Bring the soup to a boil over moderate heat. Remove the saucepan from the heat and add the salt, sour cream, and parsley. Serve in prewarmed soup bowls with a spoonful of sour cream and garnish with fresh parsley.

Gujarati Yogurt Soup (Karhi)

Karhis (or Kadhis) are smooth yogurt-based dishes that are served with rice. They are sometimes thick and sauce-like, as in the case of northern Indian Karhi. This Karhi recipe from Gujarat is traditionally soup-like with a hint of sweetness. Serve with Boiled Rice or Rice and Mung Bean Stew.

  •  PREPARATION TIME: 5 minutes

  •  COOKING TIME: 20 minutes

  •  YIELD: Enough for 5 or 6 persons

  •   3 tablespoons (60 ml) sifted chickpea flour

  •   2 cups (500 ml) water

  •   1 1/2 cups (375 ml) yogurt

  •   1/2 teaspoon (2 ml) turmeric

  •   1 teaspoon (5 ml) sugar

  •   1 teaspoon (5 ml) salt

  •   2 tablespoons (40 ml) ghee or oil

  •   1 teaspoon (5 ml) black mustard seeds

  •   2 hot green chilies, minced

  •   1 teaspoon (5 ml) minced fresh ginger

  •   8 – 10 curry leaves (fresh if possible)

  •   1 teaspoon (5 ml) fenugreek seeds

  •   1/4 teaspoon (1 ml) yellow asafoetida powder

  •   1 tablespoon (20 ml) chopped fresh coriander

1. Place the sifted chickpea flour and 1/4 cup (60 ml) of the water into a small bowl and whisk to a smooth paste. Add the rest of the water and whisk again. Carefully whisk in the yogurt, turmeric, sugar and salt.

2. Pour this mixture into a heavy based 4-litre/quart saucepan and, stirring constantly, bring it to a boil over moderate heat. Reduce the heat and simmer for 10 minutes, stirring often.

3. Heat the ghee or oil over moderately-high heat in a small pan. Saute the mustard seeds in the hot oil. When the seeds crackle, add the chilies, ginger, and curry leaves. Once the curry leaves darken, add the fenugreek. Stir until the fenugreek seeds darken a few shades. Add the asafoetida and stir to mix; then add the contents of the pan to the simmering Karhi. Stir well, remove from the heat, and cover. Serve hot, garnished with fresh coriander leaves.

South Indian Hot-and-Sour Soup (Sambar)

This South Indian soup is traditionally chili-hot. Reduce the chili content for a milder version. Sambar features three main ingredients: toor dal, tamarind pulp, and a special spice powder called sambar masala. All three ingredients are available at any Indian grocer. Sambar’s delightful hot-and-sour flavour can be made more substantial with the addition of practically any vegetable of your choice. Serve it with plain fluffy rice, with any South Indian selection such as South Indian Yogurt Rice  or South Indian Vegetable Combination, or as an entree to a special dinner.

  •  DAL SOAKING TIME: 3 hours

  •  PREPARATION TIME: 15 minutes

  •  COOKING TIME: 1 hour

  •  YIELD: Enough for 5 persons

  •   1 cup (250 ml) split toor dal

  •   6 cups (1.5 litres) water

  •   1/2 teaspoon (2 ml) turmeric

  •   3 teaspoons (15 ml) butter

  •   1 tablespoon (20 ml) tamarind concentrate

  •   1/2 cup (125 ml) shredded fresh or dried coconut

  •   1/2 teaspoon (2 ml) cayenne pepper

  •   2 tablespoons (40 ml) brown sugar

  •   1/2 cup (125 ml) water for coconut puree

  •   2 tablespoons (40 ml) ghee or oil

  •   1 teaspoon (5 ml) black mustard seeds

  •   2 teaspoons (10 ml) hot green chilies, seeded and minced

  •   1/4 teaspoon (1 ml) fenugreek seeds

  •   10 dried curry leaves

  •   1/4 teaspoon (1 ml) yellow asafoetida powder

  •   2 teaspoons (10 ml) sambar masala

  •   1 1/2 teaspoons (7 ml) salt

  •   2 tablespoons (40 ml) chopped fresh parsley or coriander leaves

1. Wash and drain the toor dal. Soak the dal in 4 cups (1 litre) of hot water for 3 hours. Drain.

2. Boil the dal, water, turmeric, and butter over high heat in a 4-litre/quart saucepan. Reduce to a simmer. Simmer for 1 hour or until the dal becomes soft. Whisk the soup until smooth.

3. Mix the tamarind pulp with a few tablespoons of warm water to form a paste.

4. Blend the fresh or dried coconut, cayenne, sugar, and 1/2 cup (125 ml) water in a blender or food processor until smooth. Pour this mixture into the simmering dal. Stir the tamarind puree into the dal.

5. Heat the ghee or oil in a small pan over moderately high heat. Saute the mustard seeds in the hot ghee until they crackle. Add the green chilies and fenugreek seeds. When the fenugreek seeds turn a darker shade, add the curry leaves, asafoetida, and sambar masala. Saute momentarily; then add to the simmering dal. Remove from the heat, season with salt, garnish with the chopped parsley or coriander, and serve hot.

Vegetable Soup

This traditional homestyle soup is a nutritious meal in itself. The whole grains are rich in iron, B vitamins, and protein; the vegetables are rich in A and C vitamins. Serve the soup with bread and salad.

  •  SOAKING TIME: At least 1 hour

  •  PREPARATION TIME: 10 minutes

  •  COOKING TIME: 1 hour

  •  YIELD: Enough for 4 – 6 persons

  •   1/4 cup (60 ml) kidney beans

  •   1/4 cup (60 ml) yellow split peas

  •   1/4 cup (60 ml) split mung beans

  •   1/4 cup (60 ml) pearl barley

  •   3 tablespoons (60 ml) unsalted butter

  •   3/4 teaspoon (3 ml) yellow asafoetida powder

  •   1 medium carrot, diced

  •   1 medium celery stalk (with leaves), diced

  •   1 medium potato, scrubbed and diced

  •   1/2 medium turnip, diced

  •   1 medium tomato, peeled and diced

  •   7 cups (1 3/4 litres) hot water

  •   1/2 teaspoon (2 ml) mixed dried herbs

  •   1/4 teaspoon (1 ml) black pepper

  •   2 teaspoons (10 ml) salt

  •   1/3 cup (85 ml) chopped fresh parsley

1. Soak the beans, split peas and barley in cold water for at least 1 hour.

2. Melt the butter in a 6-litre/quart saucepan over moderate heat. Add the asafoetida and fry momentarily. Add the carrots, celery, potatoes, turnips, and tomatoes and saute for 5 minutes. Add the water, the drained pre-soaked beans, the herbs, and the pepper and bring to a boil. Simmer for 1 hour or until all ingredients are tender. Season with salt and parsley and serve in pre-warmed soup bowls.

Cream of Pumpkin Soup

Pumpkin soup is a great winter favourite. Milk and a simple seasoning of black pepper and nutmeg allow the pumpkin flavour to predominate.

  •  PREPARATION AND COOKING TIME: 30 minutes

  •  YIELD: Enough for 4 persons

  •   3 cups (750 ml) water

  •   1 1/2 cups (375 ml) milk

  •   90 g (3 ounces) butter

  •   1/4 teaspoon (1 ml) nutmeg

  •   1/4 teaspoon (1 ml) freshly ground black pepper

  •   4 cups (or about 1 kg, 2.2 pounds) pumpkin, peeled, seeded, and cubed

  •   1 tablespoon (20 ml) plain flour

  •   1 teaspoon (5 ml) salt

  •   1 tablespoon (20 ml) light cream

  •   2 tablespoons (40 ml) chopped fresh parsley

1. Melt half the butter in a 6-litre/quart saucepan over moderate heat. Add the nutmeg, black pepper, and pumpkin cubes and saute for 10 minutes. Add the water and bring to a boil, cooking until the pumpkin is very tender.

2. Empty the contents of the saucepan into a blender and add half the milk. Puree, being careful to ensure the lid remains on the blender.

3. Rinse the saucepan, add remaining butter and heat gently. Stir the flour into the butter. Return the pumpkin puree to the saucepan along with the remaining milk, stirring constantly until the soup is well-blended. Bring to a boil, simmer for a few minutes, and season with salt. Serve the soup in individual pre-warmed soup bowls, garnished with light cream and chopped parsley. Serve hot.

Mung Bean and Tomato Soup

Whole green mung beans combine wonderfully with tomatoes and cook to a succulent puree in this ever-popular dal soup. Mung beans are rich in iron, vitamin B, and protein, and their available protein content increases when combined with bread or rice.

  •  PREPARATION TIME: 10 minutes

  •  COOKING TIME: 45 – 60 minutes

  •  YIELD: Enough for 4 – 6 persons

  •   1 cup (250 ml) whole green mung beans

  •   7 1/4 cups (1.8 litres) water

  •   1/2 teaspoon (2 ml) turmeric

  •   1 teaspoon (5 ml) minced fresh ginger

  •   1/2 teaspoon (2 ml) fresh green chili minced

  •   2 firm, ripe tomatoes, coarsely chopped

  •   2 tablespoons (40 ml) minced chopped parsley

  •   2 teaspoons (10 ml) brown sugar

  •   1 1/2 teaspoons (7 ml) salt

  •   2 tablespoons (40 ml) fresh lemon juice

  •   2 tablespoons (40 ml) mild-tasting olive oil

  •   1 1/2 teaspoons (7 ml) cumin seeds

  •   1/4 teaspoon (1 ml) yellow asafoetida powder

1. Wash and drain the mung beans.

2. Boil the beans, water, turmeric, ginger, and chili over high heat in a heavy 3-litre/quart saucepan. Reduce heat to moderately low. Cover with a tight-fitting lid and boil gently for up to 1 hour or until the beans become soft.

3. Add the tomatoes, parsley, sugar, salt, and lemon juice. Continue to simmer for another 5 minutes.

4. Heat the olive oil in a small pan until slightly smoking; add the cumin seeds and saute until they crackle and turn golden brown. Saute the asafoetida momentarily; then add the spices to the soup. Allow the seasonings to soak into the soup for 1 – 2 minutes. Serve hot.

Potato Soup Ekadasi

  •  PREPARATION & COOKING TIME: 45 minutes

  •  YIELD: Enough for 6 persons

  •   5 cups (1.25 litres) water

  •   6 medium baking potatoes, peeled and chopped into 1 1/2 cm (3/4-inch) cubes

  •   1/2 cup (125 ml) celery, chopped fine

  •   2 tablespoons (40 ml) butter

  •   1/4 teaspoon (1 ml) yellow asafoetida powder

  •   1/4 teaspoon (1 ml) coarsely ground black pepper

  •   1/4 teaspoon (1 ml) ground celery seeds

  •   1 teaspoon (5 ml) dried dill

  •   1 cup (250 ml) sour cream

  •   1 1/2 teaspoons (7 ml) salt

  •   2 tablespoons (40 ml) chopped fresh parsley

1. Boil the water, diced potatoes, and chopped celery over moderate heat in a 4-litre/quart saucepan. Cover, and simmer until the potatoes are very tender (about 30 minutes). Stir occasionally.

2. Heat the butter in a small pan over low heat. Saute the asafoetida, black pepper, ground celery seed, and dried dill momentarily in the hot oil. Add the sour cream, stir to mix, warm for 1 minute, and remove from heat.

3. Blend the potato and celery mixture in a blender or food processor until smooth. Return the pureed potato and celery mixture to the saucepan. Bring the soup almost to a boil over moderate heat, stirring constantly. Add the sour cream mixture, salt, and parsley. Serve immediately.

Chilled Summer Fruit Soup (Ekadasi)

This cool and refreshing soup can be served as a first course, between courses, or as a dessert. All fruits should be ripe, sweet, and seasonal.

  •  PREPARATION & COOKING TIME: 30 minutes

  •  YIELD: Enough for 6 – 8 persons

  •   2 small seedless oranges, peeled and cut into small segments

  •   sour light cream for topping (optional)

  •   fresh mint sprigs for garnish

  •   1 red apple, peeled and cubed

  •   2 tablespoons (40 ml) maple syrup or honey

  •   250 g (9 ounces) green seedless grapes

  •   250 g (9 ounces) dark sweet cherries, pitted

  •   1 cup (250 ml) water

  •   1/2 cup (125 ml) dark grape juice

  •   1/4 cup (60 ml) pineapple juice

  •   1/4 teaspoon (1 ml) grated orange rind

  •   1/4 cup (60 ml) diced pitted prunes

  •   1 1/2 cups (375 ml) berries raspberries, halved strawberries, blueberries, or boysenberries

  •   2 teaspoons (10 ml) arrowroot powder

  •   1 tablespoon (20 ml) apple juice

1. Boil the apples, grapes, cherries, water, grape juice, pineapple juice, and orange rind in a 4-litre/quart saucepan. Reduce the heat, cover, and simmer for 10 minutes or until the apples are tender. Stir occasionally.

2. Add the prunes and berries. Continue simmering for about 5 minutes or until the prunes are tender.

3. Mix the arrowroot with the apple juice until completely dissolved and stir into the soup. Bring the soup to a boil and stir constantly for 1 minute, or until the soup thickens. Remove from the heat, add maple syrup (or honey) and orange segments. Chill. Serve in large soup bowls with a spoonful of sour cream, garnished with a sprig of fresh mint.

Split-Mung Dal

Used extensively in soups, stews, and sauces in Indian vegetarian cuisine, split mung beans are rich in vegetable protein, iron, and B vitamins. When you combine dal with a food that has a complimentary protein (grains, seeds, nuts, or milk products), the usable protein in the dal increases dramatically. Serve this simple puree like soup as an entree to a western-type meal or serve it as part of a traditional Indian meal such as Sauteed Rice with Poppy Seeds, North Indian Curried Cauliflower and Potatoes, Griddle-Baked Bread, Mixed Vegetable and Yogurt Salad, Creamy Condensed-Milk Rice Pudding, and Lemon, Mint, and Whey Nectar.

  •  PREPARATION TIME: 10 minutes

  •  COOKING TIME: About 1 hour

  •  YIELD: Enough for 4 persons

  •   3/4 cup (185 ml) split mung dal (without skins)

  •   6 cups (1 1/2 litres) water

  •   1/2 teaspoon (2 ml) turmeric

  •   1 teaspoon (5 ml) ground coriander

  •   2 teaspoons (10 ml) minced fresh ginger

  •   1 teaspoon (5 ml) fresh hot green chili, minced

  •   2 tablespoons (40 ml) ghee or oil

  •   1 1/2 teaspoons (7 ml) cumin seeds

  •   1/4 teaspoon (1 ml) yellow asafoetida powder

  •   1 teaspoon (5 ml) salt

  •   2 tablespoons (40 ml) chopped fresh parsley or coriander

1. Wash, and drain the split mung beans.

2. Place the mung beans, water, turmeric, ground coriander, minced ginger, and chili in a heavy 3-litre/quart saucepan and, stirring occasionally, bring to a full boil over high heat. Reduce the heat to moderately low, cover with a lid, and boil for one hour or until the beans become soft.

3. Heat the ghee or oil over moderate heat in a small pan. Saute the cumin seeds in the hot oil until they turn brown; then add the asafoetida powder and saute momentarily. Pour the seasonings into the dal. Add the salt and remove the soup from the heat, allowing the spices to soak for a few minutes. Add the minced fresh herbs and stir well. Serve hot.

Tomato Soup

This light and delicious tomato soup makes the canned variety pale into insignificance. Prepared from fresh ripe tomatoes and served steaming hot with crusty bread, it’s a winner!

  •  PREPARATION & COOKING TIME: 40 minutes

  •  YIELD: Enough for 4 persons

  •   3 tablespoons (60 ml) butter

  •   1/4 teaspoon (1 ml) yellow asafoetida powder

  •   8 – 10 medium tomatoes, blanched, peeled and coarsely chopped

  •   1/2 teaspoon (2 ml) brown sugar

  •   1 1/2 teaspoons (7 ml) salt

  •   1/2 teaspoon (2 ml) freshly ground black pepper

  •   1/4 teaspoon (1 ml) dried basil

  •   2 1/2 cups (625 ml) light vegetable stock or water, heated

  •   1 tablespoon (20 ml) plain flour

  •   1 tablespoon (20 ml) chopped fresh parsley

1. Melt 1 tablespoon (20 ml) butter over low heat in a heavy 3-litre/quart saucepan. When the foam subsides, add the asafoetida, tomatoes, sugar, salt, pepper, and basil. Raise the heat to moderate and saute for 2 – 3 minutes. Stir in the stock or water, raise the heat, bring to a boil, reduce to a simmer, and cook for 15 minutes or until the tomatoes are fully broken up.

2. Strain the mixture into a large mixing bowl, pressing down on the tomatoes in the strainer to extract as much of the juice as possible. Discard the dry solid residue in the strainer. Set aside the pureed tomatoes.

3. Rinse the saucepan and melt the remaining butter in it over moderate heat. Remove the pan from the heat. With a wooden spoon, stir in the flour to make a smooth paste. Return the pan to the heat and gradually add the strained tomato mixture, stirring constantly. Bring the mixture to the boil, still stirring.

4. Stir in the chopped parsley. Turn the soup into a warmed tureen or individual soup bowls and serve hot.

Russian Beetroot Soup (Borsch) (Ekadasi)

Beetroot Soup, Borsch, has found its way into numerous Eastern European cuisines.

  •  PREPARATION & COOKING TIME: 40 minutes

  •  YIELD: Enough for 8 – 10 persons

  •   8 cups (2 litres) water

  •   1 1/2 teaspoons (7 ml) salt

  •   2 bay leaves

  •   6 small potatoes, peeled and cut into 2 cm (3 1/2-inch) cubes

  •   3 cups (750 ml) grated cabbage

  •   4 tablespoons (80 ml) ghee or oil

  •   2 medium beetroots, peeled and coarsely shredded

  •   3 tablespoons (60 ml) lemon juice

  •   1 teaspoon (5 ml) ground coriander

  •   1 teaspoon (5 ml) coarsely ground black pepper

  •   1/2 teaspoon (2 ml) yellow asafoetida powder

  •   1 cup (250 ml) carrots, coarsely grated

  •   2 tablespoons (40 ml) tomato paste

  •   1/4 teaspoon (1 ml) clove powder

  •   1 teaspoon (5 ml) brown sugar

  •   2 tablespoons (40 ml) finely chopped fresh parsley

  •   2 cups (500 ml) sour cream

1. Boil 7 cups (1.75 litres) water in a large saucepan over full heat. Add salt, bay leaves, cubed potatoes, and cabbage. Return to a boil, reduce the heat, and allow to simmer, covered, for 20 minutes or until the vegetables are tender.

2. Heat 1 tablespoon (20 ml) ghee or oil in a small saucepan over moderate heat. Saute the grated beet root for 2 – 3 minutes; then add 1 cup (250 ml) water. Increase the heat and boil the beetroot. Reduce the heat to low and simmer, covered, for 15 minutes or until the beetroot becomes soft.

3. Add the lemon juice to the beetroot and pour the beetroot into the cooked potato and cabbage. Continue to simmer, covered.

4. Heat 3 tablespoons (60 ml) ghee or oil in a small saucepan over low heat. To the hot ghee add ground coriander, black pepper, asafoetida, and grated carrots. Increase the heat and saute for 3 – 4 minutes or until the carrots become soft. Add the tomato paste and combine this with the soup. Add the clove powder and sugar. Allow the soup to boil for another 2 minutes. Add the parsley. Serve the soup hot in individual soup bowls. Put a tablespoon of sour cream in each serving.

Yellow Split-Pea Soup with Pumpkin

This creamy, smooth dal soup with its pleasant lemony taste and chunks of butter-soft pumpkin is ideal as a tasty accompaniment to either a simple or elaborate menu.

  •  DAL SOAKING TIME: 5 – 6 hours

  •  PREPARATION TIME: 15 minutes

  •  COOKING TIME: 1 3/4 hours

  •  YIELD: Enough for 5 or 6 persons

  •   1 cup (250 ml) yellow split peas

  •   6 1/2 cups (1.625 ml) water

  •   1 1/2 teaspoons (7 ml) minced fresh ginger

  •   2 teaspoons (10 ml) hot green chili, minced

  •   1 bay leaf

  •   1/2 teaspoon (2 ml) turmeric

  •   2 tablespoons (40 ml) ghee or oil

  •   1 cup or about 250 g (9 ounces) pumpkin, peeled, seeded and diced 1 1/4 cm (1/2-inch)

  •   1 teaspoon (5 ml) salt

  •   2 tablespoons (40 ml) fresh lemon or lime juice

  •   1 teaspoon (5 ml) black mustard seeds

  •   1 teaspoon (5 ml) cumin seeds

  •   1/4 teaspoon (1 ml) fenugreek seeds

  •   1/4 teaspoon (1 ml) yellow asafoetida powder

  •   6 small dried curry leaves

  •   1 tablespoon (20 ml) brown sugar

  •   2 tablespoons (40 ml) chopped fresh parsley or coriander

1. Wash the dal. Soak it in 4 cups (1 litre) hot water for 5 hours. Drain.

2. Place the split peas, water, ginger, chili, bay leaf, turmeric, and 2 teaspoons (10 ml) ghee or oil in a heavy, 3-litre/quart saucepan. Bring to a full boil over high heat, stirring frequently. Reduce the heat to moderately low, cover with a tight-fitting lid, and boil for 1 1/2 hours or until the split peas become soft. Add the pumpkin and cook for another 10 minutes or until the pumpkin becomes soft. Add the salt and lemon juice.

3. Heat the remaining ghee or oil in a small pan over moderately high heat. Saute the mustard seeds in the hot oil until they crackle. Add the cumin seeds and when the cumin seeds turn dark golden brown, add the fenugreek seeds. When they darken, add the asafoetida and curry leaves, stir once, and empty the contents of the pan into the cooked dal. Add the brown sugar and stir well. Let the dal sit for 1 or 2 minutes; then add the chopped herbs. Serve hot.

Cream of Asparagus Soup

Select the thin, green-stalked variety (English Asparagus) for this soup.

  •  PREPARATION & COOKING TIME: 30 – 40 minutes

  •  YIELD: Enough for 5 or 6 persons

  •   500 g (17 1/2 ounces) fresh asparagus

  •   6 cups (1.5 litres) Green Vegetable Stock or water

  •   1 teaspoon (5 ml) salt

  •   1/4 teaspoon (1 ml) yellow asafoetida powder

  •   1 stalk of celery, chopped fine

  •   45 g (1 1/2 ounces) butter

  •   2 tablespoons (40 ml) plain flour

  •   1/2 cup (125 ml) light cream

  •   1/4 teaspoon (1 ml) freshly ground black pepper

  •   1/4 teaspoon (1 ml) sweet paprika

1. Wash the asparagus well and holding the bunch so the tips are all level, slice off the tips. Place them in a bowl. Cut the stalks into sections and place in a separate bowl.

2. Place 1 cup (250 ml) of the water or stock, one quarter of the salt, and the asparagus tips in a 4-litre/quart saucepan. Simmer for 4 – 5 minutes or until tender. Remove the tips and place them in a bowl, keeping the cooking water in the saucepan.

3. Place the asparagus stalks, the asafoetida, and the celery in the same saucepan. Covered and simmer over moderate heat for 15 – 20 minutes or until the vegetables are tender.

4. Remove the saucepan from the heat and pour the contents through a sieve. Keep the reserved liquid and squeeze the vegetables through the sieve, collecting the puree in a separate bowl and discarding the dry residue in the sieve.

5. Melt the butter in a saucepan over moderate heat, add the flour, and slowly add the reserved asparagus stock over low heat. Stir until the soup thickens. Add the vegetable puree, the rest of the salt, the pepper, and the asparagus tips; stir well and heat until almost boiling. Stir in the cream. Serve the soup in pre-warmed soup bowls and garnish each serving with a light sprinkle of paprika.

Fiery South Indian Toor Dal Soup (Rasam)

South India has many regional varieties of rasam. This one comes from Bangalore. The recipe for home-made rasam powder, the main seasoning ingredient in this spicy dal, appears below. Though you can purchase rasam powder at any Asian goods store, home-made is preferable.

  •  PREPARATION TIME: 10 minutes

  •  COOKING TIME: About 1 hour

  •  YIELD: Enough for 4 persons

  •   1/2 cup (125 ml) toor dal

  •   2 teaspoons (10 ml) fresh hot green chili, minced

  •   4 cups (1 litre) water

  •   2 ripe tomatoes, finely chopped

  •   1 tablespoon (20 ml) chopped fresh coriander leaves

  •   1 tablespoon (20 ml) rasam powder (see recipe)

  •   1 teaspoon (5 ml) salt

  •   1/4 teaspoon (1 ml) sugar

  •   1/2 teaspoon (2 ml) tamarind concentrate

  •   1 tablespoon (20 ml) ghee

  •   1 teaspoon (5 ml) mustard seed

  •   6 curry leaves

  •   1 teaspoon (5 ml) cumin seeds

  •   1/4 teaspoon (1 ml) yellow asafoetida powder

  •   1/4 teaspoon (1 ml) turmeric

1. Boil the toordal, water, and chopped green chilies in a heavy saucepan. Reduce the heat and simmer for 45 minutes or until the dal becomes soft.

2. Add the tomato, chopped fresh coriander, and rasam powder. Continue cooking the soup for another 78 minutes, stirring occasionally.

3. Add the salt, sugar, and tamarind concentrate. Continue cooking for another 7 – 8 minutes.

4. Heat the ghee in a small pan. When it becomes very hot, add the mustard seeds and saute them until they crackle and turn grey. Brown the curry leaves and cumin seeds; then add the asafoetida and turmeric. Add this hot seasoning mixture to the simmering dal. Allow the flavours to mix and serve hot with plain rice.

Rasam Powder

  •   1 teaspoon (5 ml) oil

  •   1 teaspoon (5 ml) mustard seeds

  •   1/2 cup (125 ml) whole coriander seeds

  •   6 whole dried hot red chilies

  •   1 teaspoon (5 ml) black peppercorns

  •   1 1/2 teaspoons (7 ml) fenugreek seeds

  •   2 teaspoons (10 ml) cumin seeds

1. Heat the oil in a heavy pan over moderate heat.

2. Saute the mustard seeds in the hot oil until they crackle. Add all other ingredients. Stir well, reduce the heat to medium, and roast all the spices until they turn brown (about 3 minutes), stirring constantly. Remove the spices from the pan, allow them to cool, and grind them to a powder. This mixture can be stored for some time in a sealed jar.

Mexican Chilled Vegetable Soup (Gazpacho) (Ekadasi)

This chilled soup is very refreshing on a hot day, and requires practically no cooking.

  •  PREPARATION TIME: 10 minutes

  •  CHILLING TIME: 1 hour

  •  YIELD: Enough for 4 – 6 persons

  •   1 large peeled cucumber diced into 1/2 cm (1/4-inch) cubes (reserve one-third)

  •   1 small green pepper, diced into 1/2 cm (1/4-inch) cubes (reserve 1 tablespoon, 20 ml)

  •   2 large fresh ripe tomatoes, diced (reserve half)

  •   2 tablespoons (40 ml) extra virgin olive oil (reserve 1 teaspoon, 5 ml)

  •   1 teaspoon (5 ml) salt

  •   1 tablespoon (20 ml) fresh lemon juice

  •   1/4 teaspoon (1 ml) yellow asafoetida powder (reserve)

  •   2 teaspoons ( 10 ml) honey

  •   1/2 teaspoon ( 2 ml) dried dill

  •   1/4 teaspoon (1 ml) cayenne pepper

  •   2 tablespoons (40 ml) Eggless Mayonnaise II

  •   2 cups (500 ml) tomato juice

  •   2 tablespoons (40 ml) chopped fresh coriander, as garnish

  •   2 tablespoons (40 ml) copped fresh parsley, as garnish

1. Blend all the ingredients (except those that are reserved and those for garnish) in a blender or food processor until they are nearly smooth. Empty the contents of the blender into a large bowl.

2. Heat the reserved olive oil in a medium-sized pan over moderate heat. Saute the asafoetida in the hot oil. Turn off the heat. Add the reserved cucumber, the reserved green pepper, and the reserved tomato pieces to the hot pan. Stir them once and add them to the pureed soup. Mix well. Refrigerate. Serve garnished with the parsley and coriander in chilled soup bowls.

Thai Clear Soup with Tofu

This recipe calls for soft tofu, which has a consistency of thick custard, sometimes called “silken tofu”. The bamboo shoots should be fresh, if possible. Serve Thai Clear Soup with Thai Rice, Vegetarian Spring Rolls, Sweet-and-Sour Sesame Sauce, Cantonese Stir-Fried  Vegetables with Cashews in Black Bean Sauce, and Vietnamese Sweet Mung Bean Cakes  for a delightful South East Asian meal.

  •  PREPARATION & COOKING TIME: 20 minutes

  •  YIELD: Enough for 6 persons

  •   1 large mild green chili, seeded and cut into 2 1/2 cm (1-inch) long wafer-thin slices

  •   5 cups (1 1/4 litres) Chinese Vegetable Stock

  •   1/2 cup (125 ml) sliced bamboo shoots

  •   1/2 teaspoon (2 ml) salt (optional)

  •   1 tablespoon (20 ml) light soy sauce

  •   1 tablespoon (20 ml) vegetable oil

  •   1/4 teaspoon (1 ml) yellow asafoetida powder

  •   1 teaspoon (5 ml) Chinese sesame oil

  •   2 teaspoons (10 ml) finely minced fresh ginger

  •   450 g (1 pound ) soft tofu cut into 1 1/4 cm (1/2-inch) cubes

1. Boil the stock or water in a 4-litre/quart saucepan over high heat. Add the sliced bamboo shoots, salt, and soy sauce. Reduce the heat to moderate and simmer for 5 minutes.

2. Heat the vegetable oil in a small pan over moderate heat. Saute the asafoetida. Add the sesame oil; then add the contents of the pan into the soup.

3. Add the ginger, tofu, and chili. Simmer for 5 more minutes. Serve hot.