Week 24 - Chilled cucumber, cauliflower and ginger soup
Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts
October 27, 2021
Week 16 - Corn soup with vegetables
Ingredients
One can cream style corn
2 level tbsps Corn flour
1 cup finely chopped mixed vegetables--cauliflower, carrot, cabbage, onion ,french beans
1 1/2 tsps ajinomoto powder
3 tbsps butter
2 tbsps cheese
ginger and garlic paste as required
4 green chillies
For serving
chillies in vinegar and chilli sauce and grated cheese
Method
Mix the corn flour with 6 cups of water.
Add the corn and ajinomoto powder and cook for ten minutes.
Add the vegetables, butter, cheese and boil for a few minutes.
Serve with hot chillies in vinegar and chilli sauce and cheese.
February 4, 2021
Week 15 - Cream of Almond soup
Ingredients
20 almonds (blanched) - chopped
1 1/2 cups cauliflower - cut into small florets
oil/butter
3 cups water
1 1/2 cups milk
Salt/pepper
1 1/2 cups cauliflower - cut into small florets
oil/butter
3 cups water
1 1/2 cups milk
Salt/pepper
Coriander leaves and finely chopped almonds to garnish
Method
Saute cauliflower in a little oil/butter for 3 to 4 minutes. Then cook in 3 cups of water until soft.
Blend the almonds with 1/2 cup milk to a smooth, thin paste. Remove from the blender and mix with the remaining 1 cup milk.
Blend the cauliflower with the water into a puree.
Mix both the purees together and heat it up. Add salt & pepper. Garnish.
Optional - seems bland, maybe use some chili oil to garnish.
Week 12 - Cream of Vegetable soup
Ingredients
- 1 white onion
- Chopped veggies like cabbage, turnip, white pumpkin
- 1 carrot
- 1 potato
- 1 capsicum
- 1 tbsp butter
- 1 cup milk
- 1/2 tsp sugar
- Salt
- Spice bag - coarsely crushed thyme (omam), 1 flake garlic, few peppercorns
Method
- Finely chop all veggies. Heat butter in a pressure cooker, saute onions first, then add all veggies and cook for a few minutes.
- Pour just enough water to cover the veggies and pressure cook along with the spice bag.
- Cool down, discard spice bag. Blend the mixture and strain through a sieve.
- Dilute with milk and water to required consistency. Reheat with salt and sugar.
November 7, 2020
Week 11 - Indian Carrot & Yogurt soup
Ingredients (Serves 4)
- 1 tbsp black mustard seeds
- 10 curry leaves
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1/2 inch fresh ginger, chopped
- 1 or 2 green chillies, chopped
- 1 red bell pepper, seeded and chopped
- 1 pound or 1/2 kg carrots (about 6 large), peeled and grated
- 3 cups vegetable stock (can use Knorr or Maggi seasoning cube) or water
- 2 cups plain yogurt
- 1/4 cup rice flour dissolved in 1 cup water
- 1/2 cup chopped coriander to garnish
- salt
- oil/butter/ghee
Can use 4 tbsp chickpea flour dissolved in 2 cups buttermilk instead of the yogurt and rice flour.
Method
- Heat oil. Add mustard seeds. Then, add curry leaves, onion, garlic, ginger, chilli, pepper, carrots and salt and stir fry for 10 mins. Add the vegetable stock/water and bring to a boil. Reduce heat and simmer for 30 mins until carrots are tender.
- Blend the yogurt with the dissolved rice flour (in the mixie) for 5 mins. This will prevent curdling.
- Add the yogurt to the pot over low heat, stirring constantly clockwise with a wooden spoon for 5 minutes, until the soup begins to simmer gently. Cover, and allow to simmer over very low heat for another 15 minutes, stirring occasionally. If the soup is too thick, add some warm water and bring back to a boil. Adjust seasoning to taste. Garnish with coriander leaves.
October 3, 2020
Week 4 recipe - Yellow moong and peanut soup
- Moong dal, 300 gms, washed and cleaned
- Veg stock, 1.2 l
- Coconut milk, 200 ml
- Oil, 2 tbsps
- Brown sugar, 1 tsp
- Roasted peanuts, 2 tbsps, crushed
- Green chilli, 1 deseeded and finely chopped
- Tamarind paste, 2 tsp
- Turmeric powder, 1/4 tsp
- Mustard seeds, 1/2 tsp
- Curry leaves, 6
- Coriander leaves
- Salt to taste
- Put the moong dal in a pan and cover with the stock and bring to boil.
- Reduce the heat and simmer for 35 minutes or until the dal is softened and slightly mushy. Add coconut milk.
- Meanwhile, heat the oil in a frying pan on medium heat and add mustard seeds. Add curry leaves and chopped green chillies.
- Stir in the tamarind paste, sugar, turmeric powder in 100 ml water and bring to boil. Add the peanuts and salt and allow to simmer for 2 minutes.
- Add to the dal and stir. Sprinkle the coriander leaves. Reduce the heat to low and gently fry for 20 seconds.
The soup was delicious. Good choice Amma.
April 23, 2014
Corn chowder
1 onion chopped
1 pod garlic chopped
1 or 2 fresh corn on the cob - use a knife to cut corn from the cob
fresh fennel bulbs
1 tsp flour
2 potatoes, cubed
heavy cream, salt, pepper, tabasco sauce, cayenne pepper
heat oil and saute onions. Add fennel and garlic. Toss. Add flour. Toss. Add water slowly while stirring. Add potatoes and cook until just tender. Add corn and heavy cream. Bring to simmer. Add remaining ingredients, mix and turn off heat.
1 pod garlic chopped
1 or 2 fresh corn on the cob - use a knife to cut corn from the cob
fresh fennel bulbs
1 tsp flour
2 potatoes, cubed
heavy cream, salt, pepper, tabasco sauce, cayenne pepper
heat oil and saute onions. Add fennel and garlic. Toss. Add flour. Toss. Add water slowly while stirring. Add potatoes and cook until just tender. Add corn and heavy cream. Bring to simmer. Add remaining ingredients, mix and turn off heat.
January 23, 2012
Simple vegetable soup
Simple Vegetable Soup
(Adapted from Donna Hay's recipe)
4 tomatoes, steamed and pureed
1 cup store bought tomato puree
1 medium zucchini, grated
1 medium white radish, peeled and grated
1 carrot, peeled and grated
1 large onion, chopped
2 cloves garlic, finely choped
2 cups vegetable stock (I used 1 maggi cube)
salt
Extra virgin olive oil
Parmesan cheese (optional)
Heat olive oil in a large saucepan. Fry onions and garlic. Add tomato puree and simmer for 3-4 minutes. Add vegetable stock and 1 cup water. Give it a stir and then add the grated vegetables. Cover and cook for about 15 minutes, till the vegetables are done. Add salt to season. Serve hot with a drizzle of olive oil and some grated parmesn cheese.
(Adapted from Donna Hay's recipe)
4 tomatoes, steamed and pureed
1 cup store bought tomato puree
1 medium zucchini, grated
1 medium white radish, peeled and grated
1 carrot, peeled and grated
1 large onion, chopped
2 cloves garlic, finely choped
2 cups vegetable stock (I used 1 maggi cube)
salt
Extra virgin olive oil
Parmesan cheese (optional)
Heat olive oil in a large saucepan. Fry onions and garlic. Add tomato puree and simmer for 3-4 minutes. Add vegetable stock and 1 cup water. Give it a stir and then add the grated vegetables. Cover and cook for about 15 minutes, till the vegetables are done. Add salt to season. Serve hot with a drizzle of olive oil and some grated parmesn cheese.
February 13, 2010
Vegetable Noodle Soup
One more soup for those chilly evenings. This one is from Sanjeev Kapoor's Noodles and Pasta cookbook. I followed the recipe closely, only slightly increasing the quantity of vegetables used. I also did not add the red chili and MSG though I have included this in the ingredients list. I seasoned the soup with black pepper while in the original recipe white pepper was used.
Vegetable Noodle Soup
6 button mushrooms, finely sliced
1 medium carrot, grated
1 green pepper, cut into thin strips
10 spinach leaves, finely shredded
1 handful eggless noddles
1 tbsp oil
1 garlic cloves, crushed
1 dried red chili, seeded and shredded
4-5 cups vegetable stock (recipe below)
1/4 tsp MSG (optional)
black pepper powder, to taste
salt, to taste
1 tbsp white vinegar
Heat oil in a wok or pan. Add garlic and stir fry for half minute. Add mushrooms, carrot and green pepper and stir fry for 2 minutes. Add red chili and immediately stir in the stock. Bring the mixture to a boil, add noodles, lower the heat and simmer for 5 minutes, stirring occasionally. Add MSG, pepper and salt to taste. Stir in the vinegar and shredded spinach leaves, cook for 1 minute and serve hot.
Vegetable Stock - Peel and chop 1 onion, 1 carrot, one spring onion and 2 garlic cloves. Place in a pan with 1 bay leaf, 5 peppercorns, 2 cloves, and 6 cups of water and bring to a boil. Lower heat and simmer for 15 minutes. Strain, and use in soup. Do not throw the vegetables. Puree and mix it with gravy for some other curry.
Vegetable Noodle Soup
6 button mushrooms, finely sliced
1 medium carrot, grated
1 green pepper, cut into thin strips
10 spinach leaves, finely shredded
1 handful eggless noddles
1 tbsp oil
1 garlic cloves, crushed
1 dried red chili, seeded and shredded
4-5 cups vegetable stock (recipe below)
1/4 tsp MSG (optional)
black pepper powder, to taste
salt, to taste
1 tbsp white vinegar
Heat oil in a wok or pan. Add garlic and stir fry for half minute. Add mushrooms, carrot and green pepper and stir fry for 2 minutes. Add red chili and immediately stir in the stock. Bring the mixture to a boil, add noodles, lower the heat and simmer for 5 minutes, stirring occasionally. Add MSG, pepper and salt to taste. Stir in the vinegar and shredded spinach leaves, cook for 1 minute and serve hot.
Vegetable Stock - Peel and chop 1 onion, 1 carrot, one spring onion and 2 garlic cloves. Place in a pan with 1 bay leaf, 5 peppercorns, 2 cloves, and 6 cups of water and bring to a boil. Lower heat and simmer for 15 minutes. Strain, and use in soup. Do not throw the vegetables. Puree and mix it with gravy for some other curry.
January 25, 2010
Brrr, it's cold! I need soup...
Nothing like a hot bowl of soup to warm those chilly winter evenings. I make tomato soup very often. Just a quick and simple soup. For a thicker and creamier version, I sometimes add white sauce to the soup.
Cream of Tomato soup
2 tomatoes
1 carrot
1 potato
1 clove garlic (optional)
Olive oil
Salt
Pepper
1/2 cup White sauce
Basil leaves, for garnishing
Pressure cook tomatoes, carrot and potato with 2 cups water. Once cool, drain (save the liquid) and puree. Meanwhile make the white sauce and keep aside. Heat olive oil, fry garlic (optional), add the puree and the reserved liquid. Season with salt and pepper. Add the white sauce, stir well and simmer for few minutes. Garnish with basil leaves.
Red lentils and brown rice soup
I got brown rice recently and I was looking for recipes with brown rice. 101cookbooks had a nice soup recipe and I made this soup last week. I was telling Mom about this and she told me it sounded like kanji (rice porridge) that she used to have when she was young. She used to eat it plain while this soup is topped with olive oil, cheese, almonds and black olives. This delicious soup makes a great one-pot meal. I followed the recipe closely.
2 tbsps extra virgin olive oil
1 onion, chopped
1/2 tsp red pepper flakes
6 cups vegetable stock or water (I used 2 maggi cubes)
1 1/3 cup red lentils
1/2 cup brown rice
salt if required (I did not need to add any salt as the broth was very salty)
For garnish
black olives, finely chopped
cheese
I first soaked the brown rice for 4 hours and the lentils for 1 hour though the recipe did not say anything about soaking. In a pot, combine olive oil, onion, and red pepper flakes. Fry till onion becomes brown. Stir in the broth, bring to a boil, then add rice and the lentils. Simmer for 30 minutes or till rice is cooked. Serve each bowl topped with olives, cheese and olive oil.
Cream of Tomato soup
2 tomatoes
1 carrot
1 potato
1 clove garlic (optional)
Olive oil
Salt
Pepper
1/2 cup White sauce
Basil leaves, for garnishing
Pressure cook tomatoes, carrot and potato with 2 cups water. Once cool, drain (save the liquid) and puree. Meanwhile make the white sauce and keep aside. Heat olive oil, fry garlic (optional), add the puree and the reserved liquid. Season with salt and pepper. Add the white sauce, stir well and simmer for few minutes. Garnish with basil leaves.
Red lentils and brown rice soup
2 tbsps extra virgin olive oil
1 onion, chopped
1/2 tsp red pepper flakes
6 cups vegetable stock or water (I used 2 maggi cubes)
1 1/3 cup red lentils
1/2 cup brown rice
salt if required (I did not need to add any salt as the broth was very salty)
For garnish
black olives, finely chopped
cheese
I first soaked the brown rice for 4 hours and the lentils for 1 hour though the recipe did not say anything about soaking. In a pot, combine olive oil, onion, and red pepper flakes. Fry till onion becomes brown. Stir in the broth, bring to a boil, then add rice and the lentils. Simmer for 30 minutes or till rice is cooked. Serve each bowl topped with olives, cheese and olive oil.
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