Two in one soup- an Independence day special

 

Many a times, its just not the recipe but the way its presented makes you curious. Presentation, as they say, is the face of a recipe. I came across this unique way of presenting a humble soup in sanjeev kapoor’s site and what better way to adapt it for a recipe which was going to be my independence day special.

This two in one soup has two amazing flavours, the green one has capsicum (green bell pepper) and corriander, the second one pumpkin and carrot. The basic recipe for both the soups is same, I have roasted the vegetables on stove top, you can also do it in your oven.Feel free to spice it up according to your palates.Enjoy this on a rainy weekend afternoon with some home made bread🙂

 

Recipe:

capsicum-corriander soup:

  • capsicum- 1 big
  • corriander- a small bunch
  • butter – 1/2 teaspoon
  • onion- 1 small
  • garlic- 2-3 cloves
  • cumin seeds- half teaspoon
  • green chillies- 1-2

pumpkin-carrot soup:

  • pumpkin- 1-2  length wise sliced pieces
  • carrot- 1 small
  • butter – 1/2 teaspoon
  • onion- 1 small
  • garlic- 2-3 cloves
  • cumin seeds- half teaspoon
  • green chillies- 1-2

Procedure: the basic procedure for both the soups is same.

Capsicum soup

  • roast  capsicum on stove top or in oven till the interior is cooked.
  • once cooled, peel off the burnt portion of skin, chop it into pieces.
  • In a pan, lightly sautecumin seeds, garlic and onion in butter, till the onions just “sweat”, they should remain white and translucent.
  • add a small bunch of coriander and a slit green chilly, saute for about half a minute and switch off the burner.
  • once this cools down, blend it in a mixer jar along with capsicum.
  • In the same pan, add the puree, half a cup of water adjusting the consistency accordingly.
  • Season it with salt and pepper and  let the mixture simmer for a while.

pumpkin soup:

  • Roast the pumpkin pieces and carrot till the interior feels soft ,on stove top or in oven.
  • Once cooled, peel off the burnt portion of skin, chop it into pieces.
  • In a pan, lightly sautecumin seeds, garlic and onion in butter, till the onions just “sweat”, they should remain white and translucent.
  • Once done, let it cool down, blend it in a mixer jar along with pumpkin and carrot.
  • In the same pan add the pureed mixture, add around half a cup of water, adjusting according to the consistency.
  • Let the mixture simmer for a while, add salt and pepper according to taste, mix well and switch off the burner.

For serving:

  • once both soups are ready, let them cool down for a while.
  • take equal quantities of  soup in two small container or small glasses.
  • start pouring each soup into the soup bowl from opposite sides of the bowl with same speed.
  • make sure the soup hits the bottom of the bowl, rather than drizzling through the sides.
  • both the soups will travel equidistance and meet at the centre, provided the consistency, temperature and their quantity is same.
  • place a small blob of fresh cream at the centre. With a toothpick make small lines at the periphery of  cream travelling outward.
  • garnish with grated carrot and fresh corriander.

 

21The colors are a bit ‘off’, but definitely inspired by our tricolor… HAPPY INDEPENDENCE DAY!! JAI HIND!!

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neelima

Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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2 Responses

  1. Madhuri says:

    Wow this is indeed a independence day special… I want to get independence from my daughter’s fussy eating habits .. I think this soup is a must try for her.. Thanks neelima for posting this wonderful and colorful recipe

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