VEGETABLE SOUP RECIPE | SOUP RECIPES

Soups are always liked by everyone at home. Last week me and hubby had a bad throat pain and i thought i will make a soup as it will be soothing for the throat. I have few left over veggies , so i wanted to make a mixed vegetable soup. Long back i remember trying out a Vegetable soup recipe from  Tarla dalal’s book, by adding little Oats to the soup. The vegetable soup turned out quite well and even kids too loved it. It was quite filling too as it is loaded with veggies. Try out this easy and healthy Vegetable Soup.

MIXED VEGETABLES*	1 CUP
GARLIC	4
SALT	TO TASTE
PEPPER	TO TASTE
WATER |VEGETABLE STOCK	4 CUPS
OATS	2 TBLSP
OIL | BUTTER	1/4 TSP

* I used carrot, baby corn, sweet corn, green peas and broccoli.

METHOD:

• Peel the skin of the garlic and chop it finely.
• Chop the veggies finely.

• In a deep pan, add oil or butter and add the garlic. Saute for few minutes till it turns golden brown.
• Add the chopped veggies and saute for a minute.

• Add the water or vegetable stock . Add the oats too.
• Let this cook for 10 minutes till the vegetables become tender.

• Just reserve 2 tblsp of cooked veggies to add in the last. ( this step is optional only)
• Allow this to cool and blend it smoothly in a blender. Reserve the water and add it to the soup later. while blending blend only the veggies.

• Add the blend veggie mix and the reserved water and boil it for 5- 10 mins. Add salt and pepper to taste.

• Add the reserved veggie if you have .
• Serve hot. We had with home garlic bread .

Note:

1. Oats can be replaced with yellow moong dal.
2. Add any veggies of your choice.

Technorati Tags: vegetable soup,how to make veg soup,easy soup recipes,mixed veg soup

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Chilled Sugar Snap Pea Soup – Ain't Nuthin' But a "P" Thang, Baby!

I’ve never been a big cold soup fan. Where I’m from, cold soup gets sent back, but over the years I’ve grown to appreciate things like gazpacho, vichyssoise, and…that’s about it. Well, thanks to this gorgeous chilled sugar snap pea soup, my repertoire just expanded in a very delicious way.

Traditionally (from what I hear), chilled pea soups are made with English peas, but thanks to the very user-friendly sugar snap, not only is there no shelling involved here, but I think they impart an even sweeter flavor. Speaking of sweet flavor, you’re going to want to contrast that by garnishing with some sour cream or crème fraiche. If you can’t get or have that, then use a few drops of lemon juice or rice vinegar to balance the flavors. 

As far as the mint goes though, I’d make every effort to obtain some, as I can’t imagine another herb pairing as well. Lastly, the Snoop Dogg reference in the title foreshadows a Snoop Dogg reference made during the garnishing portion of the video. For more information, ask your kids. I hope you give this lovely, spring soup a try soon. Enjoy! 

Ingredients for about 6 cups of soup:

1 tbsp olive oil

1 cup sliced leeks

4 cups chicken broth

salt, pepper, and cayenne to taste

1 pound sugar snap peas

2 mint leaves

crème fraiche or sour cream, and more fresh mint to garnish

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Cream of Asparagus Soup - For the Love of Spring

It’s not quite spring yet, but this young man’s fancy has already turned to love. No, not that kind; I’m talking about my love for this ultra-easy, and gorgeously colored, cream of asparagus soup recipe. For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form.

Don’t get me wrong, I love the fresh spears, and have posted many recipes featuring them, but for pure asparagus goodness, you just can’t beat a perfectly made bowl of soup. There are no tricks or secret techniques here; just make sure your onions are fully cooked before adding the asparagus, and other than not over-cooking it, there’s not a lot that can go wrong. 

Testing the vegetable’s doneness by pressing them against the side of the pot should eliminate any guesswork, but if unsure, err on the side of slightly under vs. slightly over cooked. The other decision you’ll have to make is whether to strain or not. I recommend it, but totally understand if you don’t. The soup is great as is, but straining out the woodier fibers does give it a finer, more velvety texture.

Of course, the float of Parmesan and lemon cream on top is optional also, but pretend it isn’t. It adds a great visual element, and adds a little extra richness to the soup’s lean, green goodness. I hope you fall in love with this soup soon. Enjoy!

Ingredients for about 1 1/2 quarts of soup:

2 tbsp butter 
1 diced onion

2 pounds asparagus

salt to taste

4 cups chicken broth

2 cups water

cayenne to taste

freshly ground black pepper to taste

pinch of nutmeg (I forgot to mention in video, but just add with other spices!)

1/2 cup of heavy cream

For the cream topping:

1/4 cup heavy cream

1 tbsp finely grated Parmigiano-Reggiano

1 tsp lemon zest

*whisk for minute until frothy and slightly thickened

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Fish Stew – Sexy Is As Sexy Does

You often hear people describe food as “sexy,” but I’ve always believed it’s really more the occasion and company that makes a meal sexy. Put your Valentine across a candlelit table, pour a couple glasses of wine, and no matter what you serve up, sexiness will ensue.

Having said that, it certainly doesn’t hurt to hedge your bets and serve up a naturally sensuous dish like this simple, but sophisticated fish stew. This is great for you less than confident cooks, since your timing doesn’t need to be that precise. Did I mention there’d be wine around?

You can actually do everything ahead, up until adding the fish if you want. Since the pieces will cook in between 5 and 10 minutes, when you’re ready to eat, simply bring the mixture to a boil, add the fish, and simmer until done. You can also hold the stew over very low heat for a good 15-20 minutes without major problems, in case, well, you know.

By the way, make sure you check and see if your dining partner likes fish and wine, as this would be a horrible choice if they don’t. If they do, you’re in business. Almost any type of fish or shellfish will work in this, as well as any small, cute potatoes. Just don’t forget to peel the middles, as it's kind of a big deal. I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:
2 tbsp butter

1 large leek, chopped

1/2 cup sliced shallots

1/2 tsp salt, more to taste

3/4 cup white wine

1 1/4 cup chicken broth

1/2 cup sliced fennel root

1 pound small red potatoes

cayenne to taste

1/2 cup cream

1 pound boneless fish filets

1 tbsp chopped tarragon

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ROASTED BELL PEPPERS SOUP RECIPE

Roasted bell pepper soup is the first time i am trying at home. At my place everyone loves soup and it takes place in the dinner menu almost twice a week. So for a change from the usual soups which i make, i tried this Red bell pepper Soup and it turned out very well. When i made it again the second time last weekend, i clicked the pictures and sharing the recipe of roasted bell pepper :

INGREDIENTS:

RED BELL PEPPER	1
TOMATO	2
GARLIC	4 CLOVES
ONION	1
OREGANO	1/2 TSP
SALT	TO TASTE
PEPPER	TO TASTE
OLIVE OIL	2 TSP

METHOD:

• Wash the red bell pepper and pat dry this. Roast this on the stove top by turning it often. Take care not to burn your fingers. Once evenly roasted keep it aside. With the help of a knife scrap down the skin and if you want wash the bell pepper and chop them roughly.

• Chop the onions ,garlic and tomatoes finely. In a pan, add oil ( i used olive oil, but if you don’t have cooking oil can be used) and add the garlic,onion,tomato one by one.
• Roast them in a medium flame nicely. Once done , allow this to cool.
• Grind this along with the chopped roasted bell pepper.

• In the same pan, add this puree and add 1 and 1/2 to 2 cups of water.
• Bring it to a nice boil and add salt, pepper and oregano.

• Serve hot with soup sticks or even a simple bread toast.
• The roasted flavour of the bell pepper in the soup makes it to taste great.
• You can add 2-3 tblsp ofcooked pasta to this to make it more filling.

        

Technorati Tags: Roasted bell pepper soup,bell pepper soup,capsicum soup,vegetarian soup recipes

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HOT AND SOUR SOUP | HOT AND SOUR VEG SOUP RECIPE

Hot and sour soup is one my most favourite soup,  but i never attempted to do it at home , as i feel certain dishes will taste super yum in restaurants. During our trip to India in December, i bought a Knorr Hot and sour veg soup  packet and made it after coming to Singapore. We all enjoyed it but hubby was insisting me to try it at home. So i searched for the recipe in google and finally made my own of making Hot and Sour vegetable soup.
Thank you Nags for introducing me to the Chinese celery , else i would have ended up buying the bigger one with thick stems.

INGREDIENTS:

CARROT	1/4 PORTION
CABBAGE(FINELY CHOPPED)	4-5 TBLSP
SPRING ONIONS	FEW
CELERY	FEW
GREEN CHILLI	2
SUGAR	1/2 TSP
SALT	AS NEEDED
LEMON JUICE	1 TSP
GARLIC	4-5 CLOVES
CAPSICUM	3-4 TBLSP
SOYA SAUCE	1 TBLSP
OIL	1 TSP
CORN FLOUR	1 TBLSP
PEPPER POWDER	TO TASTE

METHOD:

• Chop the celery, spring onion, carrots, capsicum, cabbage finely. Separately chop the spring onion  bulb and leaves .
• In a deep wide pan, add oil (preferably olive oil) and add the slit green chilli.  When it changes the color, take it out and discard the chilli. We need just the flavor of the chilli to get into the oil.

• Add the finely chopped garlic and sugar and saute for a while.
• Now add the veggies which we chopped finely, except the spring onion leaves.

• Saute for a minute and add 3 cups of water. You can add VEGETABLE STOCK too instead of water. Click on the link to see the recipe of stock.
•  Add salt and bring it to a nice boil.
• After 5 minutes mix corn flour in 2 tblsp of water without any lumps and add it to the pan.
• Mix well. The soup will reach the right consistency in 2 minutes. Add soya sauce and put off the flame.

• Add pepper powder and lemon juice.
• Garnish with spring onion leaves and chopped carrots.

NOTE:

1. Always add the veggies finely chopped.
2. U can add extra 1 tblsp of soya sauce if you want the darker color. But don’t add too much it will spoil the taste.

Technorati Tags: hot and sour soup,chinese veg soup,hot and sour veg soup

     

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CARROT AND GINGER SOUP RECIPE

Soup is always welcome at my place and i always try new combos in making soups. Few years back when we went to Kottayam, we stayed in a resort and since we are vegetarian most of the time the chef prepared the meal  according to our specifications and one rainy day evening he made a carrot ginger soup and till we tasted the first spoon he was beside us waiting for our response. It was too good and he told me the recipe too as i can make it at home for kids too. Though i tried this few times never blogged the recipe and finally today i am sharing the recipe.
I am going for vacation from today but have scheduled some posts. For any queries , please keep posted will get back to you in  the New year 2013.

I couldn’t take proper stepwise pictures but will update soon.
INGREDIENTS:(SERVES 4-5)

CARROTS	4
GARLIC	4-5 FLAKES
GINGER	A SMALL PIECE
BLACK PEPPER POWDER	TO TASTE
SALT	TO TASTE
LEMON JUICE	1 TSP

METHOD:

• Peel the skin of the carrots and and chop them roughly.
• Peel the skin of garlic and ginger.
• In a bowl add carrot, garlic,ginger and add 1/2 cup of water.
• Pressure cook till 3 whistles.

• Once cool,discard the ginger and grind the rest in a mixer into a smooth paste.
• Add 2-3 cups of water to this.

• Bring it to a nice boil and add salt and pepper.
• Just before serving add lemon juice.
• Enjoy hot soup with the wellness of carrot and flavor of ginger.

NOTE:

1. Do not reheat after adding lemon juice.
2. Do not add too much of ginger. Don’t forget to discard the ginger before grinding.

 

Technorati Tags: carrot ginger soup,soup recipes,vegetarian soup recipes

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