Monday, March 9
Gingery Sweet Potato Soup
When i did announced the event SWC:Soups, it was really hot here in Singapore. I didn't felt like having or cooking soups at all. And then i made that chilled refreshing Gazpacho Soup. Usually it rains a lot here in December and January, but as per records, this month January was the driest jan. in a decade. And it followed till almost end of feb. But, thanx god , now its finally raining, raining a lot (nowadays climate has gone so unpredectable), and we felt like having hot soups. So for yesterday dinner i made this along with Instant corn dhokla( recipe coming soon)
Something about Sweet potatoes,they are a great source of beta-carotene, essential for vision. The soup had a strong taste of ginger, and was perfect for a filling dinner in a rainy day.
Ingredients:
1 small onion,cut coarsely
2 garlic cloves,chopped
1 tbsp chopped fresh ginger
1 carrot, chopped coarsely
1 stalk of fresh lemongrass, thinly sliced crosswise
100 gms sweet potato, peeled and cut into big chunks
2 cups vegetable broth or 2 vegetable stock cubes.
Salt to taste
1/2 tablespoon chopped cilantro
Method:
In a pressure cooker add onion, garlic, ginger, carrot ,lemon grass and sweet potato. Cover and and cook for a whsitle, till the potatoes are tender.
Transfer the sweet potato to a blender. Puree the sweet potato soup.
Return the soup to the saucepan.Add stock cubes and season with salt and pepper and bring to a boil.
Pour the soup into a bowl, top with the cilantro and serve.
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Sending this to SWC:Soups, (started by LG ) Hosted at my blog.
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Wednesday, March 4
Cold Gazpacho Soup
The perfect summer soup for hot days. Often described as a liquid salad, Gazpacho is a cold Spanish tomato-based raw vegetable soup. It descends from ancient Roman concoction based on a combination of stale bread, garlic, olive oil, salt, and vinegar and is widely consumed throughout Spain during the summer months, due to its refreshing qualities. For more info about this soup can check here.
Here’s a version that also uses red bell peppers, cucumber and onion. Its a very simple recipe that just takes a very little time. I made it when it was really hot here, and indeed it was refreshing. Quite different from the usual hot soups, isin't it??
Ingredients:
For the soup:
3 fresh ripe tomatoes
1/2 cucumber,deseeded peeled and chopped
1 red onions, peeled and chopped
1/2 red pepper, deseeded and chopped
1 cloves garlic, crushed
2 tbsp olive oil
1 ½ tbsp wine vinegar
1 heaped tsp fresh coriander leaves
1 heaped tsp of spring onions
2 tbsp lemon juice
1 cup water
Black pepper powder to taste
Salt to taste
For the garnish:
Cucumber, peeled and chopped finely
2 Spring onions, chopped finely
Method:
Add the tomotoes,cucumber, onions, garlic and pepper. Season with salt and black pepper powder.
And then add the herbs, oil ,lemon juice and wine vinegar. Blend together till its still coarse(partly puree).
Add a little cold water to thin the soup and pour into the bowl. Cover and chill thoroughly.
Garnish with cucumber pieces and chopped spring onions and serve chilled with hot crusty bread.
PS: I did added only 1tsp extra virgin olive oil, as i felt that would better suit my taste buds.
Insted of water better add tomato juice.
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I'm sending this to SWC:Soups, (started by LG )
and to AFAM:Cucumber ,(started by maheswari ) ,which are going in my blog.
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Tuesday, July 8
Cream of broccoli soup
I was searching around for some recipes of broccoli, as i had read a lot about its nutrional value, but still wasn't able to incorporate it well in our diets,(n also the more the merrier). Then i stumbled upon this very nice and interesting blog by Kim. Her's Cream of Brocolli Soup's recipe was so easy and tempting, that i instantly decided to make it.
I did altered the recipe a bit to suit to my taste buds,but more or less its same.
Ingredients:
1 medium sized broccoli , chopped finely(with stem)
½ medium Onion, finely chopped
1-2 Garlic Flakes,finely chopped
1 cup Milk
¼ cup Cream (optional)
3 cups Vegetable Stock /2-3 Veg Stock Cubes
1 tbsp Butter
Salt & Pepper to taste
Method:
Heat butter in a pan and add chopped garlic flakes and sauté them till they turn light golden.
Now add chopped onions and sauté for 2-3 minutes,till they turn light golden.
To this add finely chopped broccoli and vegetable broth .Bring to a boil and lower to simmer(for atlest 15 minutes) till the broccoli becomes tender.
Take off the heat and let it cool, then blend it in a blender to form a puree.
Return to heat ,add milk, salt and pepper to taste and simmer the flame. Keep stirring the soup for few more minutes so that the milk doesn’t curdle.
Add cream and stir. Bring it to a boil
Serve hot and enjoy.
I didn't wanted the soup to be too heavy, hence omitted cream (and added milk instead in the orignal recipe), but if you like thick and creamy texture , can add both.
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After i read the recipe,then i remembered the ongoing event MBP:less is more hosted by nupur. And this one perfectly fits in for the event, 5 or less ingredients, (as Kim herself had posted it under 5 or less ingredients). At her blog too some similar event is going. Can see a lot of recipes there too for ideas..:)
So here it goes to nupur .......
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Thursday, April 17
Tomato Soup
This is a way to feed something nutritious to my kids, as they like soups very much. I do always regularly make this soup, as it is hassle free and healthy too. The cooking time is not much and you can add (or remove ) more heathier options too to it, as per your taste.
In the original recipe their was one small potato too, which i omitted (as i felt i would only add to thickness and not nutrition..:) ).
Ingredients:
4 big ripe tomatoes
1 medium carrot
1 medium sized onion
2 bay leaves
4 cloves
i inch cinnamon stick
5 6 black pepper
2 vegetable stock cubes(optional)
Salt,sugar and Pepper as per taste
Method:
Boil tomatoes,carrot and onion along with all spices in the pressure cooker and when it cools down, put it in a blender and puree it.
Strain it through a seive, to get a smooth pulp.
Put this tomato puree in a pan and allow it to boil for a couple of minutes. Add stock cubes, mix water to get desired cosistency(almost 2 cups)
Add salt,sugar and pepper as per taste.
Garnish with bread crums or cheese.
Serve hot.
Note:If u are having fresh vegetable stock, we can add it instead of water and stock cubes.
Sending this to WBB Summer Feast
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Monday, March 31
Mixed Vegetable soup
Mixed vegetables:
1 small carrot
2 3 florates of cauliflower
1/2 capsicum
4-5 French beans
1 small piece cabbage
1 onion
1/2 tsp. Soya sauce
1/2 tsp. garlic
1 tsp black pepper power
Salt according to taste
1/2 tsp. sugar
2 tsp. cornflour
1 tsp. Oil or ghee(clarified butter) or butter
1 vegetable stock cube
Method:
Chop all the vegetables finely.
Heat butter in a pan. Add garlic and fry for a minute,add finely chopped onions, fry and then add vegetables.
Stir fry the vegetables till they are done. Then add water and bring to boil
Mix cornflour in 1/2 cup cold water and add to the soup, stirring continously.
Bring to boil again. Add salt , black pepper, sauce , stock cubes and sugar and boil till thick and transparent.
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