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Wednesday, 5 April 2017

Spring Onion Soup


          In my quest to make different types of soups, now it is the turn of Spring Onion Soup. Very easy and delicious, they can be relished as a light meal with bread croutons / soup sticks or as an appetizer. The consistency can be adjusted according to individual preference. 

          In this recipe, besides spring onions, I have also added coriander stems, Bengal gram lentil and tomatoes to thicken the soup and at the same time to give an intense flavour. So do try by checking a step by step method with pictures.








  • 4-5 spring onion stalks, chopped
  • 1/2 cup coriander roots, chopped
  • 2 tomatoes, chopped
  • 1/4 cup Bengal gram lentil (chana dal)
  • 1 tsp. olive oil
  • 1 tsp. butter
  • salt to taste
  • 1 tsp. pepper powder
  • 1 stock cube
  • 1 tsp. lime juice or to taste
  • 1 tsp. chopped spring onion (green part) to garnish
  • 1 tbsp. fried onions to garnish
  • pinch of red chili flakes to garnish





          Pressure cook the chana dal in 1 cup water for 3-4 whistles. Keep aside. Heat oil and butter in a pan. Add the garlic and brown them lightly. 

          Then add the chopped spring onion and coriander stems. Saute for 2-3 minutes. Now add the salt, pepper powder, stock cube and the tomatoes. Continue to fry for 2 more minutes.

          Add 3-4 cups water and pressure cook for 2-3 whistles. When cool, blend it along with the boiled chana dal.

          Heat through and add lime juice. Garnish with chopped spring onion and fried onions. Serve them hot in individual bowls and relish as a light meal with bread croutons or soup sticks. 










                          Heat oil and butter in a pan. Add the garlic and brown them lightly. 




                  Then add chopped spring onion & coriander stems. Saute for 2-3 minutes. 




                 Add the salt, pepper powder, stock cube and the tomatoes. Continue to fry for
                 2 more minutes.



                               Add 3-4 cups water.



                               Pressure cook for 2-3 whistles. 



                               When cool, blend it with the boiled chana dal.




                   Heat through and add lime juice. Garnish with chopped spring onion and fried 
                   onions. Serve them hot in individual bowls and relish as a light meal with bread                                croutons or soup sticks. 










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