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

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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Salads

Spinach Salad

I love to make this salad in summer, it’s so juicy and tasty. Sometimes my husband and I do not feel like having heavy food for dinner and that’s when salad comes into the picture 🙂

Ingredients:

For dressing:

Olive oil-2 tsp

Seasoned rice vinegar-1 tsp

Soy sauce-¼ tsp

Juice of orange-3 tbsp

Honey-1 tsp

Fresh ground pepper-for seasoning

Oregano- for seasoning (optional)

Salt-to taste

Salad:

Orange -3 to 4 slices halved

Baby spinach leaves-2 cups

Dried cranberries-2 tsp

Pecan/walnut-2 tsp halved

Wonton strips- few

Preparation:

Combine all the dressing ingredients and whisk until it is well combined. Add to the salad and mix well. Before serving add a few wonton strips and serve.

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