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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