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Archive for the ‘Soup’ Category

Zucchini Soup

Ingredients:

Zucchini-4 nos

Onion-1

Cloves-2

Cream-as much as you like

Water- as much as you like

Salt

Pepper

Butter-2 table spoon

 

Method:

1.Peel the skin and dice the zucchini.Finely chop the onion.

2.Melt butter in a pan and fry the onion until pink and then add the diced zucchini.Fry for a couple of minutes.

3.Add some water and cook covered. Also, throw in 2 cloves.

4.Once cooked, switch of stove, cool and blend the zucchini .

5.Heat a pan and pour the blended puree , add water little by little, as desired.

6.Sprinkle salt, add the desired quantity of cream and give it a light boil before removing from fire.

7.Serve warm with bread/ salad

Serves:4-5

Ps:To make a vegan version, substitue butter with oil and donot cream.It tastes equally awesome.

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Ingredients:

Broccoli- 1 big,cut into flowerettes

Vegetable stock-2 cups

Salt

Pepper

Heavy cream ( optional)- to your liking

Method:

1.Cook the broccoli flowerettes in hot water for 10 -15 minutes.Drain water and keep the broccoli aside to cool.

2.Run the broccoli flowerettes in a blender to form a puree consistency.

3.Add vegetable stock to the broccoli puree and cook them over low flame for 5-7 minutes.

4.Add salt, pepper and cream to your liking.I followed the cream option, while TH chose to go without it, he said the one without the cream tasted pretty good too.But I loved my very own creamy broccoli soup.Serve with some grilled bread.

Serves:4

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Vegetable Soup

This is one of my most favourite soups.Very light on cooking as it does not require even one drop of oil and filling on the stomach with all the veggies loaded.You can basically play around with any veggies of your choice just like I did!This soup and a couple of reposts are all definitely off to Usha’s Healthy inspirations event-soups.

Ingredients:

Onion-1

Carrot-1

Beans-6-10 nos

Green peas-a handful

Ginger garlic-1 table spoon

Potato-1

Salt

Black pepper

Milk-1/2 cup

Corn flour mixed in water-1 table spoon

Spring onion-for garnish

Method:

1.Finely chop onions, carrots,potatoes and beans. Mince ginger and garlic.

2.Pressure cook all the veggies giving it 2 whistles.

3.Add milk and corn flour mixture,salt to the pressure cooked veggies while retaining the cooked water in it.Give it a light boil before removing from fire .Serve hot garnishing with spring onions and pepper powder.This is absolutely creamy because of the milk added.

Serves:4 servings

The reposts:

1.Squash Soup

squash soup

2.Spinach lentil soup

spinach soup

3.Sweet Corn soup

sweet corn soup

4.Creamy Carrot celerey soup

carrot celery soup

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Ingredients:

Baby carrots-30 nos

Celery-2 sticks

Onion-1/2

Garlic-3 flakes

Ginger-a small piece

Cream-4 table spoon

Cumin powder-1 tea spoon

Olive oil-2 table spoon

Salt

Pepper

Water

Method:

1.Peel the skin of carrots and dice them. Dice celery.Pressure cook carrots and celery giving 2 whistles.Set aside to cool, once cooked.

2.Once cool, blend them to form a smooth puree.

3.Heat oil in a sauce pan. Grate garlic and ginger ands finely chop the onion.

4.Fry the ginger and garlic in the heated oil and then add the chopped onions and fry until light brown.

5.Pour the carrot celery puree and sprinkle salt, cumin powder and pepper and give it a slight boil.

6.Add water if necessary to get a desired soup like consistency.

7.Add the cream to the carrot celery mixture and mix well. Cook on a low flame for 5 minutes and switch off.

8.Serve hot with a bread of your choice.

carrot celery soupMakes: 4-5 servings

Just like its been raining at my place, its raining in my blog too.Sreevidya and Rohini have passed on some awards and a tag to go along. Thank you girlies.

Pheww..thats a lot!

Rules of the award:

* You must thank the person who has given you the award.
* Copy the logo and place it on your blog.
* Link to the person who has nominated you for the award.
* Name 7 things about yourself that people might find interesting.
* Nominate 7 other Kreativ Bloggers.
* Post links to the 7 blogs you nominate.
* Leave a comment in the nominated blogs to let them know they have been nominated.

Now, I have done this tag quite some time back..hence skipping it this time. I guess, everyone around the blogosphere have already done this. So whoever has not, please take it up. Thanks Sreevidya and RO, I will treasure these.


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Squash Soup

I had been to a local farmer’s market and had picked up some squash.And the day I picked it, I wanted to make a soup out of it.I think, this is one of the easiest of the soups.It was so good.Just realised, this is my 51st post.A starting of a milestone..

Ingredients:

Squash- 2 small nos
Onion-1
Cinnamon stick- 1/2
Cloves-2
Butter or margarine-2 table spoon
Milk-1 1/2 cups
Water- as required

Squash- 2 small nos

Onion-1/2

Cinnamon stick- 1/2

Cloves-2

Butter or margarine-2 table spoon

Milk-1 cup

Water- as required

Salt

Pepper

Method:

1.peel the skin and dice the squash into medium sized pieces. Pressure cook them giving 2 whistles.

2.Once the cooked squash cools, puree them in a blender along with cinnamon and cloves.

3.Melt butter in a soup pan, fry chopped onions until light brown.

4.Pour the pureed mixture into the pan, add salt and give it a slight boil just so the raw smell of cinnamon and cloves give away.

5.Add milk and stir well.Add water if necessary .Cook on low flame for 10 minutes.

6.Switch off and serve hot in a soup bowl,sprinkling some pepper powder and some grilled bread to go along the side.

squash soupServes:4-5 servings

Eddited to add: What wiki has to say about squash plant The squash that I got from the market was  a local one and wasnt exactly in these kinda shapes..I missed to click a picture of the squash.

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The fall season is slowly giving way to winter and every night brings with it some chillness. It makes us want to eat something hot from the stove.Added to that, TH and I, in an effort to eat healthy and eat light dinner, are on a soup eating spree. So every night, I make a variety of soup for dinner.So may be, in the coming days, there is going to be a couple of soup posts too often.
Ingredients:
Spinach-2 cups
Onion-1
Carrot-1
Celery stick-1
Vegetable stock-2 cup
water-1 cup
Toor dhal-1/2 cup
Corriander seeds- 2 tea spoon
Turmeric powder-1 tea spoon
Cloves-3
Oil-2 table spoon
Garlic cloves-3
Salt
Pepper
Method:
1.Chop onion, carrot, celery and garlic. Pressure cook toor dhal,garlic, carrot, spinach and the celery sprinkling turmeric powder, for 3 whitles.Set aside.
2.Heat oil in a pan,fry cloves,onion until brown, then add the corriander seeds and fry for a minute.
3.Ad the pressure cooked dal and veggies and pour the vegetable broth and water and simmer and cook for 20 minutes.
4.Add salt, pepper and slow cook for 10 more minutes.
5.Switch off stove and serve the soup in a soup bowl topping with cheese of your choice.

The fall season is slowly giving way to winter and every night brings with it some chillness. It makes us want to eat something hot from the stove.Added to that, TH and I, in an effort to eat healthy and  light dinner, are on a soup eating spree. So every night, I make a  soup for dinner.So may be, in the coming days, there is going to be a couple of soup posts too often.

Ingredients:

Spinach-2 cups

Onion-1

Carrot-1

Celery stick-1

Vegetable stock-2 cup

water-1 cup

Toor dhal-1/2 cup

Corriander seeds- 2 tea spoon

Turmeric powder-1 tea spoon

Cloves-3

Oil-2 table spoon

Garlic cloves-3

Salt

Pepper

Method:

1.Chop onion, carrot, celery and garlic. Pressure cook toor dhal,garlic, carrot, spinach and the celery sprinkling turmeric powder, for 3 whitles.Set aside.

2.Heat oil in a pan,fry cloves,onion until brown, then add the corriander seeds and fry for a minute.

3.Ad the pressure cooked dal and veggies and pour the vegetable broth and water and simmer and cook for 20 minutes.

4.Add salt, pepper and slow cook for 10 more minutes.

5.Switch off stove and serve the soup in a soup bowl topping with cheese of your choice.

spinach soupServes:6 servings

Vidya of “Vidya’s recipes” has given me a giant bear hug.Thank you and a hug right back to you too.

I am giving this giant bear hug to very blogger I visit.

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Sweet corn soup

Ingredients:
Sweet corn -1 can
Vegetable broth- 1 can
Ginger- a meidum sized piece
Garlic-3 cloves
Pepper powder-1/2 tea spoon
Salt
Spring onion-chopped-2 tea spoon

Corn flour-2 table spoon

Heavy cream- 1 tea spoon ( optional)

Method:
1.Chop ginger, garlic into fine tiny pieces.
2.In a vessel on stove,empty the vegetable broth can, add chopped ginger and garlic and let it boil.
3.Empty 3/4th of the corn can and run them real quick in the mixer.It should not be a total mushy paste..and neither whole corn..has to be inbetween the two.
4.Add the ground corn coarse paste to the boiling broth and stir it.
5.Once the broth boils over,add the remaining corn from the can and stir it.

6.Mix cornflour with some water and pour into the boiling soup.
7.When everything blends well,sprinkle pepper powder and switch off the stove.
8.Sprinkle chopped spring onions and pour a tea spoon of heavy cream (optional) and serve hot in a bowl.

sweet corn soupServes:2

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