Soup

Garden fresh tomato soup

Tomato soup Ingredients:

4 cups chopped fresh tomato

1 onion sliced

4 whole cloves

2 cups vegetable broth

2 tbsp butter

2 tbsp all purpose flour

1 tsp salt

1 tsp  white sugar

Pepper to taste

Method:

In a pot , over medium heat, combine tomatoes, onion, cloves and vegetable broth. Bring them to boil for about 20 minutes to blend all the flavors. Remove from heat and run the mixture through a blender or food mill into a large bowl . If using food mill discard any stuff left over in the food mill. In a empty pot, melt the butter over medium heat. Stir in the flour to  ale a roux, cooking until the roux is medium brown. Gradually whisk in a bit of the tomato mixture , so that no lumps form athen stir in the rest. season with sugar, salt and pepper and adjust the taste.

Tomato soup

 

 

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Soup

Minestrone soup

Minestrone soup

This Italian meal is just not hearty and healthy but it’s really flexible too…There’s something incredibly satisfying about using up whole bunch of vegetables, beans and vegetable broth, this soup is a meal in itself .

Ingredients:

4 cups tightly packed spinach leaves

1/4 cup extra virgin olive oil

2 medium leeks, trimmed and sliced

2 medium carrots, peeled and chopped

1 medium white onion, chopped

1 celery rib chopped

7 cups vegetable broth

1 medium potato peeled and cut into cubes

1 medium zucchini trimmed and cut into cubes

1 28 ounce can chopped tomatoes

1 1/2 cup cannellini beans

Method:

Remove and discard the stems from the spinach. Wash, chop and keep them aside. Heat oil in a large stockpot. Add the leeks, carrots, onions and celery and sauté over medium heat until softened. Add the stock, potato, zucchini, spinach and tomatoes. Bring it to a boil, reduce the heat and simmer gently for 1 hour. stir the beans and salt to taste. Simmer just until the flavors have blended, about 10 minutes.

Ladle the soup into warm bowls and serve immediately with grated cheese!

Minestrone soup

 

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Soup

Tomato soup

Tomato soup

After a long break, I am back to routine! Had been to India for four weeks and it was a much-needed break. Well I had many posts pending and one among them is this wonderful healthy version tomato soup which I found in veggie belly’s website. The recipe she has is from the southern part of India when she was on a Ayurvedic retreat. It is for sure a refreshing and healthy version I have had in many years.

Ingredients:

3-4 medium tomatoes, chopped

1/4 cup grated carrot

1/2 medium red onion, chopped

2 garlic cloves, chopped

1/2 teaspoon chopped ginger

4 cilantro stems with leaves chopped


Preparation:

Place all ingredients in a saucepan, along with salt and enough water to cover the vegetables, about 3 cups. Bring to a boil, and make sure the tomatoes are cooked.

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Tomato soup

Let it cool a little, and blend the mixture into smooth liquid. Pass the soup through a strainer, pushing out all the liquid. Return the soup to the saucepan. If it’s too thick, add some water. Allow it to boil, turn off the heat and adjust the amount of salt, add little pepper and garnish with cilantro and serve hot!

Tomato soup

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Soup

Heerekai (Ridge Gourd) soup

Ridge Gourd soup

A great recipe from Tarladalal’s recipe book! Never had I thought of this combination which is simply delicious and filling. Made some variations from the original recipe, I havent added heavy cream, wanted to keep it simple and healthy.

Ingredients:

Peeled and chopped ridge gourd– 2 cups

Dill leaves- 3/4 cup

milk- 1/4 cup

Salt and pepper to taste

Preparation:

Add ridge gourd, dill leaves and 3/4 cup of water in a pan, cover and cook for 8-10 minutes. Once cooled, blend everything together in a blender to form a smooth purée. Add milk and bring to boil and serve hot with salt and pepper!

heerekai soup

Heerekai soup

Ridge gourd soup

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Soup

Bok choy mushroom soup

Bok choy mushroom soup

By default, I know my husband will shop for bok choy if he goes to the Asian market. Recently he went shopping to the chinese market and I for sure knew I would find bok choy in the shopping bag, and I was right. Thankfully he had not missed on tofu or mushrooms which made my life easier :). Quickly I took out all the ingredients and made the soup in no time. It’s such a simple and healthy soup that anyone would fall in love with the flavor, aroma and its taste.

Ingredients:

Bok choy- 3 cups, coarsely chopped

Canned white mushrooms or shiitake mushrooms (8 oz)-1 can

Tofu-1 cup cubed

Vegetable broth- 3 cups

Water- 1 cup

Soy sauce– 1 tbsp

Ginger- 2 tsp finely minced

Lime juice -2 tsp

Cilantro– 1/4 cup

Salt- to taste

Pepper- 1 tsp

Preparation:

Heat vegetable broth mixed with water in a pot, add in tofu, bok choy and mushrooms, salt, pepper, ginger and soy sauce.

Bok choy

Mushrooms

Tofu

Cover the pot and boil for 10 minutes. Add cilantro and lime juice just before serving! Enjoy

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Soup

Artichoke Soup

Artichoke soup

I was organizing my pantry last Sunday and found a can of artichoke hearts. Well what can I say, any dish with artichokes are favorite for me and my husband. Two dishes I had in my mind was artichoke spinach dip and artichoke soup. I was lazy enough to go grocery shopping for mayonnaise and spinach which I was running short of, never the less I had all the ingredients for the soup at home and hence prepared this hot artichoke soup for our wonderful evening.

Serves- 3 to 4

Ingredients:

Artichoke hearts-  8 oz can

Leeks-2, white part

Potato–  1 medium peeled

Garlic– 1 clove

Vegetable broth- 3 cups

Heavy cream– ½ cup

Olive oil– 4 tbsp

Salt – to taste

Pepper- ½ tsp

Preparation:

Chop Potatoes, white part of leek, garlic and keep aside.

Leek

Potatoes

Artichoke hearts

In a medium saucepan, Heat olive oil, add chopped leek and garlic.Sauté until translucent. Add potatoes, artichoke hearts and broth. Sprinkle salt and pepper, cover the pan and boil it for 20 minutes.

Artichoke soup

Once cooled blend everything together with heavy cream. Bring the blended mixture to heat and serve hot!

Artichoke soup

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Soup

Vegetable Soup

I usually make two soups a week, so we do not miss on getting essential vitamins and minerals, vegetable soup was on my menu this week. My mom used to always make this when we were young and hence incorporated this recipe from her. This is the most simple, nutritious yet tasty recipe I have ever had.

Ingredients:

Medium size onion-1

Peeled potato-1

Tomato-1

Peeled carrot-1

Beans-6 to 8

Cauliflower- 5 to 6 small florets

Cabbage- 1/2 cup shredded

Butter-2 tbsp

Cloves-4

Cinnamon stick-1/2 inch

Salt-to taste

Bread crumbs– optional

Servings- 4 to 5

Preparation:

Cut all the vegetables coarsely.

In a cooker over medium heat, melt the butter, add cloves and cinnamon sticks, fry for a sec and add onions.

Fry onions until translucent and add tomatoes, salt and half cup of water. After 3 to 4 minutes add rest of the vegetables, two cups of water and pressure cook until vegetables are tender(usually two whistles). Cool down the cooked vegetables and blend the mixture in a bender until smooth. Add water if necessary. Bring the puree to boil in a pot and the soup is ready to serve. Add bread crumbs, pepper and salt to enhance the taste.

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