Spring Onion Soup is less common than, say Onion Soup, but it isn’t unusual. It is delicious with a different taste to the long-cooked onions in Onion Soup. The base of the soup is made with potatoes which gives the soup some texture. This recipe also uses cream and a flour roux to add body to the soup, sticking with the usual simplicity of the soups from Vol 4 of Cook and See, the addendum to Meenakshi Ammal’s triology, this one written by Priya Ramkumar.
I do love exploring the soups in this volume. Theoretically, reading them op paper, they should not be worth making. Compared to other Soups that we usually make, they are so very simple, sort of 1950’s simple. But they are always amazingly good. Simple, unspiced or simply spiced, their flavours are unusual and unexpected.
I have spoken about South Indian Soups before – so gentle, just with the flavour of the vegetable, no chilli and little other spice. I am even more convinced that they are a left-over from the time of the British occupation (I have just read The Complete Indian Housemaker and Cook, written for British women spending time in India during the time of occupation). But nevertheless, I love these soups because of their quaintness, and perhaps because they remind me of the soups my mother made when I was but a wee girl.
Are you after other South Indian Soups? Try South Indian Beetroot Soup, South Indian Summery Tomato Soup, and South Indian Cauliflower Soup.
Or a Spring Onion recipe? Try Steamed Eggplant with Sesame and Spring Onion.
If you want to browse all Indian Soups, they are here. Or have a look at our Spring Onion recipes. Perhaps you would like to explore all Indian dishes. Or maybe all of our Soups. Or simply take some time to have a look at our Mid Autumn dishes.
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The concept of soup in South India is unusual but not unknown. Even Meenakshi Ammal and Priya Ramkumar covered them in the classic books Cook and See. I have not been able to trace the origins of South Indian Soups – perhaps the British occupation – and many people that I ask deny their existence. But no, they are part of the cuisine, albeit a limited part, and I have been served them in India on several occasions.
Indian soups are basically un-spiced thin but flavoursome broths, with perhaps the addition of some cubed vegetables. This one is from Priya Ramkumar herself, in Vol 4 of Cook and See, and is a beetroot soup that extracts the flavour and colour of beetroot for the soup without including the vegetable. It is surprisingly delicious! I was quite amazed by the flavour of this soup and it has become a favourite. And why would you make soups any differently in a country that produces so many thick, nourishing, soupy, spicy dishes that are eaten as an accompaniment to rice?
Are you after Beetroot Soups? Try Chilled Beetroot Soup. Or some Beetroot recipes include Beetroot with Yoghurt-Tahini Dressing, Roast Beetroot with Cumin, and Warm Beetroot and Carrot Salad.
Or perhaps some Indian Soups. Try South Indian Spring Onion Soup, South Indian Cauliflower Soup, Light Summery Tomato Soup, and Amaranth and Tamarind Soup.
Are you looking for more? Check out our Beetroot Soups, and then for more Indian Soups, browse here. You might like to have a look at our range of Soups here. Or explore all of our Indian dishes. Or cook seasonally with our easy, Mid Spring dishes. Enjoy!
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This uncomplicated soup is nourishing, comforting and warming, with no other flavours except cauliflower, potato, and black pepper.
South Indian soups need some explaining. The are quite diametrically opposed to dishes that could be called soups but are not – rasam, for example, or thin dhal, or even a sambar. For the most part, the true South Indian Soup is a simple, uncomplicated vegetable soup that is not spiced. Thus the vegetable becomes the feature, not the layers of spices. There is no artifice in these soups at all.
Presumably, these soups are of Anglo-Indian origin and have gained enough popularity to become part of the cuisine, or perhaps they are the result of the occupation of regions by other countries, namely France and Portugal. In many ways they are a little 1950’s, yet beautiful in their pared back simplicity
This uncomplicated Cauliflower Soup is nourishing, comforting and warming, with no other flavours except cauliflower, potato, and black pepper.
Are you after other Indian Soups? Try South Indian Spring Onion Soup, Indian Tomato and Potato Soup, Tomato, Lemongrass and Ginger Soup, and Tomato and Dal Soup. See also How to Make a Light, Infused Vegetable Stock/Broth, Indian Style.
Or try some other Cauliflower recipes – A Plate of Cauliflower, Cauliflower Pilaf, and Cauliflower Slow Cooked with Lime and Spices.
Browse our other Indian Soups here. Our other Cauliflower recipes are here and here. Or explore all of our Soups and all or our Indian dishes. Be inspired by warming Winter dishes here.
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Take this soup on summer picnics.
A gorgeously summery tomato soup that is perfect for Autumn too. Good tomatoes are generally available from Early Summer to Mid Autumn, and light soups suitable for the weather are wonderful.
This is an Indian soup. As I understand it, soups are more recent additions to South Indian cuisine, probably as a result of the British dominance. Not a rasam, generally not spicy, they are nevertheless flavoursome. On one trip to Kerala we got into the habit of having soup after our meal, sitting outside and chatting the evening away.
Are you after other Indian Soups? Try South Indian Spring Onion Soup, Indian Tomato and Potato Soup, and Light Summery Tomato Soup. Madhur Jaffrey also does a wonderful tomato soup in one of her books – full of lemongrass and Indian spices and it is a real keeper.
We have other Tomato Soups. Try Rustic Tomato Soup with Feta, Carrot and Roasted Tomato Soup, and Roasted Capsicum, Tomato and Peanut Soup.
Explore all of our Tomato Soup recipes, all of our Indian Soups, and all of our Indian recipes . Or browse our Late Summer dishes.
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