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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. You may strain it if preferred. This is a very easy and a yummy soup and apt for a cold winter night. The consistency can be adjusted according to individual preference. You may strain it if preferred.








  • 4-5 spring onion stalks, chopped
  • 1/2 cup coriander leaves, chopped
  • 1 tbsp. jowar / sorghum flour
  • 1 tsp. olive oil
  • 1 tsp. butter
  • 1 onion, chopped
  • 2-3 garlic cloves, chopped
  • 1" ginger, chopped
  • 1-2 green chilies (opt)
  • salt to taste
  • 1 tsp. roasted coriander-cumin powder
  • 1 tsp. lime juice or to taste
  • 1 tsp. chopped spring onion to garnish (opt)
  • 1 fresh red chili, chopped to garnish (opt)





   


          Heat oil and butter in a pan. Add the onion, garlic, ginger and green chilies. Saute till they turn translucent.

          Then add the chopped spring onion, coriander stems, jowar flour and the dry spices.  Saute for 2-3 minutes. 

          Add 3-4 cups water and pressure cook for 2-3 whistles. Blend it when it cools down. While serving, heat through and add lime juice. 

          Garnish with chopped spring onion and fresh red chilies (opt). Serve them hot in individual bowls and relish as a light meal or as an appetizer.
















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