Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts

Tuesday, April 5, 2016

Potato Leak Soup


A fulfilling recipe from French cuisine made from potatoes and leaks flavored with oregano and thyme. All these ingredients are blended together using immersion blender until they are smooth. 

Ingredients

3 stalks of Leeks, whites and light green only partially chopped
3 medium sized Yukon potatoes, peeled and diced
6 Garlic cloves, minced
1/2 tsp Oregano
1/4 tsp Thyme
1/2 tsp crushed Black pepper
1 ltr Chicken Broth
Salt
1 tsp Butter

Method

  • Melt butter in a large pot. To this, add garlic and leeks. Sautee for few seconds

 

  • Then add potato and sautee for another 2 minutes

  • Add oregano, thyme and black pepper

  • Add chicken broth and mix well. Cover the pot and cook for 10 minutes until potatoes are fork tender

  • Add salt as per taste
  • Using an immersion blender blend the soup until smooth

  • Simmer for 2 -5 minutes
  • Serve hot

Thursday, April 10, 2014

Egg Drop Soup


Egg drop soup is my Asian favorite soup. I order this soup all the time when I visit a Chinese restaurant. When  I wanted to make this recipe at home, I was surprised to find what the base ingredients were; to make this delicious soup.

3 main ingredients to make this soup are chicken stock, eggs and soy sauce. Additionally ginger/garlic,  spring onions and corn starch can be added. It takes only 15 min to make this soup.



Ingredients

4 cups of Chicken stock
2 Eggs
1 tsp Sesame seed oil
1 clove of Garlic, minced
1/2 tsp Soy sauce
1 tsp Corn Starch
Few sprigs of Green onions/cilantro
Salt
Pepper

Method

  • On a preheated large pot, heat oil. When it turns smoky, add garlic. Then add chicken stock and bring it boil

  • In the meantime, mix corn starch and soy sauce in water without forming lumps. Add this mixture to the boiling chicken stock

  • beat egg in a bowl and set aside

  • Now reduce the heat and stir the soup using a ladle to form whirlpool. Slowly pour the eggs to create egg ribbons. Cook for 1 minute

  • Turn off the heat. Season with salt and pepper. Garnish with spring onions/cilantro
  • Serve immediately





Wednesday, January 29, 2014

Methi Tomato Pappu


Methi tomato pappu is a lentil based Andhra curry and heart warming dish. This dal is loaded with moong dal, fenugreek leaves and tomato. 

This recipe is so versatile that it can be either served as a lentil soup or with rice and chapathi. It can be prepared in just no time in about 15- 20 minutes. 

Fenugreek leaves has many health benefits. It helps to reduce LDL-Cholesterol, triglyceride and high blood sugar levels in diabetics. On the other hand, moong dal is a super food for weight loss and detoxifies the body.


Ingredients

1 cup Moong dal
1 bunch of Fenugreek leaves, (keep only leaves, discard stem)
1 Tomato
1/2 tsp Lemon juice (optional)
Salt

For tempering~
2 tsp Ghee
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Fenugreek seeds
3 Green Chilies, slit lengthwise
A sprig of Curry leaves

Method

  • Pressure cook moong dal, fenugreek leaves and tomato with 3 cups of water

  • Heat ghee in a pan. Add mustard seeds, cumin seeds, fenugreek seeds, green chilies and curry leaves. When it starts to sizzle, pour the season on top of cooked dal

  • Season with salt and add lemon juice
  • Serve hot



Monday, January 6, 2014

White bean chili



Steamy bowl of White bean chili is prepared with winter vegetables is a family's favorite recipe. An excellent chili recipe can satisfy size appetite !!





Ingredients

 11/2 cups of Navy Beans
1 Medium sized Onion, chopped
1 Carrot, chopped
2 stalks of Celery, Chopped
1 clove of Garlic
1/2 tsp Oregano
1/2 tsp Cumin powder
1/2 tsp Pepper powder (can be adjusted as per taste)
4 cups of Vegetable Broth
Salt
2 tsp Olive oil

Method

  • Wash and soak navy beans in water for 5 hours. Cook soaked navy bean in pressure cooker with 3 cups of water for 10 minutes

  • In a skillet, heat oil. Add garlic, onions, carrot and celery. Saute for 10 minutes. Return the contents to the pressure pan

  • Add oregano, pepper powder and cumin powder. Mix well

  • Add vegetable broth and adjust thickness. Season it with salt and simmer for 20-30 min on medium heat while stirring it occasionally

  • Serve with hot topped with finely chopped red onions, scallions and tortilla chips 




Tuesday, November 12, 2013

Lentil Spinach Soup


Lentil soup is incredibly easy to make. To quickly make this delicious soup you need  a pressure cooker!!

This soup is flavorful and very nourishing. Its perfect for a cold cloudy winter evenings. For this lentil recipe, I have used Moong Dal (Mung Beans) because it cooks fast and tastes extremely good. 


Ingredients

1 cup Mung beans (moong dal)
1 Carrot, peeled and chopped
2 Celery stalks, chopped
1 large bunch of Spinach, pureed
2 cups of Chicken/ Vegetable Broth
1 clove of Garlic
3 cups of water
1/4 tsp pepper
Salt
2 tsp Butter

Method

  • Pressure cook moong dal, carrot and celery with 3 cups of water upto 3 whistles. Mash it well or use a food processor to puree
  • Heat butter in a heavy large pot and then add garlic. Return pureed moong dal and pureed spinach to the pot; add Chicken/vegetable broth to thin the soup. Season with salt and pepper. Simmer for 10 minutes
  • Ladle the soup into large bowls. Garnish with cream (optional) and serve imeediately


Thursday, October 24, 2013

Roasted Pumpkin Soup


Its pumpkin and spooky season. YESSS!! Halloween is just days apart!!! Its time to gear up to prepare creepy, spooky and delicious party food. So why not with pumpkin!!

This soup is rich, creamy and velvety smooth flavored with lots of roasted pumpkin and thyme. Its very delicious and an excellent starter.



Ingredients

500 gms Pumpkin, cubed, peeled and seeds removed
1 Carrot, cubed
1 tsp Thyme 
500 ml Chicken Broth
1/2 cup Milk (full fat or 2% or fat free)
1/2 Red onion, diced
1 clove garlic, finely chopped
2 tsp Butter
1 tsp Olive oil
1/4 tsp Pepper Powder
Salt

Method

  • Toss pumpkin and carrot with olive oil and roast in oven for 35 minutes at 350C

  • In a large pot, melt butter. Add onions, garlic and thyme. Saute until onions turn transparent

  • Puree roasted pumpkin and carrots; and sauteed onion  in batches. Add chicken broth if required (do not add water)
  • Add puree to the pot. Also add Chicken broth, milk, salt and pepper. Simmer in medium heat until all flavors have melded

  • Serve immediately ( also see note)

Note:  This soup can be prepared in advance and can be refrigerated upto 1 week . Use Chicken/ vegetable broth to dilute.

Friday, April 26, 2013

Pappu Koora | Spiced Moong dal

Moong dal cooked through perfection. A very light and healthy recipe  served with rice, chapathi or as a lentil soup.


Ingredients

1 cup Moong Dal
1/2 tsp Mustard seeds
1/2 tsp Cumin Seeds
 3 Green chilies, cut length wise
1 Tomato, diced
1 Green bell pepper, diced
1 small bunch of  Spinach, chopped
1 sprig of Curry leaves
Salt
1 tsp Grape seed oil | canola oil | vegetable oil

Method

  • Cook moong dal with 3 cups of water in a pressure cooker

  • In a pan, heat oil, add mustard seeds, cumin seeds, green chilies and curry leaves. Saute for few seconds
  • Add tomatoes. Saute for a minute

  • Add Spinach and bell peppers. Saute for a minute

  • Add it to dal. Adjust salt as per taste. Simmer for 3- 5 minutes

  • Serve hot with rice, chapathi or as a soup

Thursday, March 21, 2013

"Guilt Free" Carrot Soup

"Guilt Free" carrot soup is made with sauteed garlic, onions and carrots and seasoned with herbs and spices. You will truly enjoy this delicious soup!!  And it won't derail your diet.

The ingredients and steps are simple and easy to follow.

Ingredients

5 Carrots, diced 
1 Onion, diced
4 Cloves of Garlic, finely chopped
2 Mushrooms, thinly sliced
2 1/2 Cups water
1/2 Cup Skimmed milk
1/2 tsp Herbs (oregano or thyme or Mint)
1/2 tsp salt
1/4 tsp pepper
2-3 tsp Parsley, finely chopped
1 tsp Extra virgin olive oil

Method

  • In a hot skillet, heat oil. Add garlic and onions. Saute until onions turns transparent

  • Add carrots. Saute for 2-3 minutes

  • Add pepper, salt and herbs. Mix well
  • Add water and milk. Simmer for 3-5 minutes and then cool

  • Using a blender, puree the carrot mixture. Then pour the contents back to the skillet. Simmer for 2-3 minutes

  • Serve hot. Garnish with parsley and mushrooms.

Tip

  • Adding mushrooms gives crunchiness to the soup
  • The purpose of using milk is to give creamy texture. Adding milk to this recipe is optional. 


Monday, February 4, 2013

Delicious Tomato Soup



Tomato soup is a quick and easy to make recipe.  This soup is most common in every household around the world. Also, the ingredients, techniques and the recipe itself vary from person to person and place to place. Below is my version of delicious tomato soup recipe.  I created this recipe using minimal ingredients and made it as simple as possible.  ENJOY!!!



Total preparation time:  About 1 hour (including cooling time of tomato mixture)

Ingredients

3 cloves of Garlic
1 nos. of diced Onion
4 nos. of diced Tomatoes
4 cups of Vegetable Broth
1/4th tsp. of black pepper
1 tsp. oil
Salt to taste

Procedure

  • Heat oil in pan.  Add garlic and fry until light brown.
  • Add diced onions and cook them until they are transparent. Now add tomatoes and sauté for few more minutes until tomatoes are completely cooked
  • Add vegetable broth to the tomato mixture. Season with pepper and salt and adjust to taste. Bring it to boil.
  • Cool the above contents and puree the contents with a blender. Filter the contents and discard any contents left in the filter.
  • Now in the same pan pour the tomato mixture and bring it boil.
  • Other options include- adding butter, ½ tsp. of sugar and  2-3 tsp. of heavy cream to enhance its flavor
  • Garnish with croutons and crackers. Serve hot