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Before you jump to Twin soup recipe, you may want to read this short interesting healthy tips about Why Are Apples So Beneficial With Regard To Your Health.
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We hope you got insight from reading it, now let’s go back to twin soup recipe. To make twin soup you only need 21 ingredients and 15 steps. Here is how you do it.
The ingredients needed to cook Twin soup:
- Provide For pumpkin soup -
- Use 2 cups pumpkin, peeled, seeded, cut into large pieces
- You need 1 tablespoon vegetable oil
- Use 1 cup shallots, minced
- Take 1/2 cup celery, diced
- Get 1 tablespoon garlic, minced
- You need 1 cup vegetable stock
- Get 1 bay leaf
- You need 1/2 tsp cinnamon powder
- Prepare 1/2 tsp blk pepper powder
- Prepare 1 tsp butter
- Prepare to taste Salt
- Provide For Peas soup-
- Get 1 cup green peas (fresh or frozen)
- Prepare 1 onion, small diced
- Prepare 1 clove garlic, minced
- Get 1/2 teaspoon Salt
- Provide 1 cup milk
- Take 3-4 cashews
- Provide 1 tsp butter
- Get to taste Salt and black pepper powder
Steps to make Twin soup:
- Preheat the oven to 350 degree - In a large bowl, toss the large pumpkin piece, shallots, chopped celery and minced garlic with just enough oil and place on a baking sheet into the oven or in a pan on gas stove.
- Roast them until tender, approximately 15-20 minutes. Cool and purée it.
- In a pan take butter add bay leaf, cinnamon powder, salt and black pepper powder. Stir and add pumpkin purée to it - Let it boil for 5-7 mins.
- Adjust the consistency by adding vegetable stock.
- Keep the consistency a little thick for Pumpkin soup.
- Check the seasoning at this stage and add if needed. - Remove the bay leaf before serving
- In a pot of water add peas to boil. Once they are tender add them to a large bowl with ice and water. - This will retain their green colour.
- Let it sit in the water for 5 minutes then drain and set aside. - In a pan add some butter, put a bay leaf for flavor, sauté onions and garlic. Stir occasionally
- Now add cashews and boiled peas to it, sauté for 2-3 minutes more - Add half of the milk to avoid burning
- Boil for 2-3 minutes and switch off the flame - Let it cool naturally.
- Now remove the bay leaf and blend the soup.
- You can sieve the soup and pour again in the pan to reheat and season it.
- Add salt and black pepper powder - Add more milk to adjust to the thick consistency.
- Assembling - - - Now pour both soups in separate pans for easy pouring - I used two glass bottles - Take the serving soup bowl - Pour both soups together from the bottles - Holding in both the hands - You will see different portions of soup.
- For Garnishing I have cut a heart shaped paneer cube - Kept it in beetroot water fr a couple of hours - Then place the paneer heart in the middle of the soup bowl - You can garnish with Coriander leaves or pomegranate kernels too
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