Cream Of Celery Soup

healthy soups
Ingredients Quantity (For 4) Quantity (For 100)
Potatoes 120 gm 3 kg
Celery 250 gm 6.25 kg
Stock 750 ml 18.75 litre
Onions 60 gm 1.5 kg
Parsley 5 gm 75 gm
Butter 30 gm 750 gm
Refined flour 30 gm 750 gm
Milk 300 ml 7.5 litre
Pepper to taste 15 gm
Salt 10 gm 100 gm

Methods to Prepare:
  • Prepare vegetable and boil in water till tender.
  • Rub through a sieve and make a puree.
  • Prepare white sauce with flour, butter and milk.
  • Add sauce to puree. Add seasoning.
  • Bring to boil and serve hot, garnished with finely chopped celery hearts.

Cabbage Chowder Soup

Cabbage Soup
Ingredients Quantity (For 4 Pack) Quantity (For 100 Pack)
Cabbage 450 gm 11 kg
Onions 55 gm 1.35 kg
Tomatoes 2250 gm 5.6 kg
Green pepper 55 gm 1.35 kg
Cold water 590 ml 14.75 litre
Butter 30 gm 680 gm
Refined flour 30 gm 680 gm
Milk 300 ml 7 litre
Cheese 30 gm 680 gm
Paprika 1/8 tsp 10 gm
Salt to taste 80 - 100 gm
Pepper a pinch 15 gm

Methods to Prepare:
  • Wash and chop vegetables. All the seeds must be removed from the green pepper and it should be rinsed well before chopping.
  • Put vegetables in a pan with water, salt and pepper. Bring to boil and simmer for about 15 minutes.
  • Prepare a white sauce with butter, flour and milk.
  • Add to the vegetable mixture.
  • Add cheese and paprika and stir until cheese is melted.

Tasty Sundown Soup

Non - Vegetarian Recipes
Ingredients Quantity (For 6 Pack)
Fresh curd 150 ml
Milk 150 ml (1 cup)
Cucumber (large) 1/2
Salt and Pepper as needed
Tomato juice 150 ml (1 cup)
Cold chicken stock 150 ml (1 cup)
Cream 1 tbsp
Prawns (boiled) 30 gm
Hard - boiled egg (chopped) 1/2
Chopped mint 1 level tbsp
Garlic 1/2 clove

Methods to Prepare:
  • Mix the curd and milk and keep them aside.
  • Peel and dice the cucumber into 0.5 cm (1/4") cubes and sprinkle with salt.
  • Mix tomato juice, chicken stock and cream and add the curd and milk miture along with the diced cucumber.
  • Season the soup with salt and pepper, stir in the chopped hard - boiled egg, the prawns and the chopped mint.
  • Crush garlic and rub round the inside of a large bowl and pour the soup into it.
  • Chill before serving.

Cream Of Spinach Soup

Non - Vegetarian Recipes
Ingredients Quantity (For 4 Pack) Quantity (For 100 Pack)
Meat stock 750 ml 17.5 litre
Spinach 250 gm 5.65 kg
Refined flour 30 gm 455 gm
Butter 30 gm 455 gm
Milk 300 ml 7.5 litre
Salt to taste 80 - 100 gm

Methods to Prepare:
  • Clean and wash spinach.
  • Cook in stock with salt.
  • Rub through sieve when cooked.
  • Prepare white sauce using flour, milk and butter.
  • Add spinach puree. Reheat and serve.

Scotch Vegetable Soup

Recipes
Ingredients Quantity (For 4 Pack) Quantity (For 100 Pack)
Carrots 115 gm 2.8 kg
Cabbage 30 gm 680 gm
Turnip 30 gm 680 gm
French beans 30 gm 680 gm
Ladies fingers 30 gm 680 gm
Onions 15 gm 340 gm
Potatoes 55 gm 1.5 kg
Tomatoes 115 gm 2.8 kg
Garlic 1 flake 10 gm
Fat 30 gm 340 gm
Marmite 1 tsp 55 gm
Parsley a few spring 3 bunches
Salt to taste 100 gm
Pepper a pinch 15 gm
Quaker oats 30 gm 340 gm
Stock or water 890 ml 22 litre

Methods to Prepare:
  • Wash, peel and dice carrots, turnip and potatoes.
  • Wash and dice cabbage, ladies fingers and french beans.
  • Chop onions, garlic and parsley
  • Blanch and chop tomatoes.
  • Melt fat. Add prepared vegetables except potatoes and tomatoes, chopped onions and garlic. Cover and stew for a few minutes.
  • Add tomatoes, potato, stock, chopped onions, garlic and seasoning.
  • Cook gently for two hours.
  • Add oats. Mix well simmer for 15 - 20 minutes.
  • Add marmite mixed in a little stock.
  • Remove and serve hot garnished with chopped parsley.

Tomato Okra Soup

Recipes
Ingredients Quantity (For 4 packs) Quantity (For 100 packs)
Rice 30 gm 680 gm
Butter 30 gm 340 gm
Celery 15 gm 340 gm
Tomatoes 340 gm 8.5 kg
Capsicum 55 gm 1.35 kg
Onions 30 gm 680 gm
Ladies fingers 55 gm 1.35 kg
Parsley 2 springs 3 bunches
Pepper a pinch 15 gm
Salt to taste 100 gm
Vegetable or meat stock 720 ml 18 litre

Methods to Prepare:
  • Heat half the butter. Brown rice to golden brown.
  • Add stock. Bring to boil.
  • Chop celery, capsicum (with seeds removed and washed thoroughly) and onions.
  • Blanch and mash tomatoes.
  • Slice ladies fingers into roundels.
  • Heat remaining butter. Fry celery, capsicum and onions. Add tomatoes and bring to boil.
  • Pour into rice. Season, simmer covered till rice is tender.
  • Add ladies fingers and simmer for fifteen minutes more.
  • Serve hot sprinkled with parsley.

Tasty Crab Soup

Crab Recipes
Ingredients Quantity
Crabs 6
Tomatoes (large) 3
Onions 1
Capsicum 1
Bay leaf 1
Ladies fingers 6 - 7
Butter 2 tbsp
Salt to taste
Pepper to taste
Boiled rice for garnish as needed

Methods to Prepare:
  • Prepare crabs. Blanch tomatoes and chop. Then chop onions. Cut ladies fingers in to roundels. Remove seeds, wash well. Chop capsicum
  • Heat fat . Fry the crabs lightly. Add chopped onions and capsicum. Saute. Add ladies finger and fry for a couple of minutes more.
  • Add tomatoes, bay leaf, salt and pepper to taste and about 1 - 1 1/2 litres of water. Cover and simmer for an hour.
  • Serve hot, garnished with boiled rice.

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