Tuesday, June 23, 2009

Soup : Sweetcorn Chowder & Tomato Soup

Soups are nourishing, satisfying, and very easy to make. They provide an economical way to feed a large family, using simple ingredients, as well as being an easily prepared meal for busy people. A variety of vegetables can be used: in winter, root vegetables such as parsnips, swedes, and turnips make a warming broth, especially with the addition of grains or pulses. For a light summer soup, use watercress, tomatoes, courgettes, and lettuce, and flavour with fresh herbs.

Sweetcorn Chowder

A thick creamy soup that can be a meal in itself when served with wholegrain bread and salad.

  • 4 fresh cobs of corn
  • 1/4 white cabbage, shredded
  • 3 medium potatoes, diced
  • 850ml (1 1/2 pints) cold water
  • 175ml (6fl oz) soya milk
  • salt and pepper
Scrape the kernels off the corn. Place in a pan with the cabbage and potatoes. Cover with water. Bring to the boil and simmer, covered, until the potatoes are soft. Blend, then add soya milk, and season to taste with salt and pepper. Reheat gently, but do not boil. Serve immediately. Serves 4.

Tomato Soup
This simple soup is best made using fresh tomatoes, and flavoured with Mediterranean herbs.

  • 2 tablespoons oil
  • 1 green pepper, finely chopped
  • 2 sticks celery, finely chopped
  • 1 carrot, grated
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons dried basil
  • 2 x 400g (14oz) tins or 1kg (2lb) fresh tomatoes, chopped
  • 1 1/2 teaspoons salt
  • black pepper
  • 570ml (1 pint) hot water or vegetable stock
Heat the oil in a large pan, and saute the chopped vegetables over a medium heat for 5 minutes. Stir in the herbs, and cook for another 2 minutes. Add the tomatoes, salt, and pepper, and bring to the boil. Pour in the hot water or stock, bring back to the boil, and then simmer for 20 minutes. Season to taste, and serve immediately. Serves 6.

Variations : For a thicker consistency add some flour with the vegetables, and stir well as you add the water or stock. For a creamy tomato soup, mix milk or soya milk with a little soup when it is cooked, and then return to the pan, stirring well. Reheat gently, but do not boil. For an even heartier tomato soup, add 150g (6oz) of cooked grain at the same time as the water or stock.

Source from Yoga Mind & Body - Sivananda Yoga Vedanta Centre