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Archive for the ‘In Soup’ Category

Carrot-Coriander Soup

 

The temperatures in Bangalore have started dipping. Every now and then I feel the need for some hot tea and in the evening feel like having some soup. My fridge was practically empty except for a few carrots and the urge to have some soup was tremendous. I had bookmarked this soup earlier and it is actually Master Chef Sanjeev Kapoor’s recipe. I have made a few changes to suit our palate.

What I liked about this soup is  the addition of a bay leaf. It  adds a nice spicy twist to the normal soup. I have substituted butter with oil. The recipe also called for white pepper, since I didn’t have any,I’ve used black pepper. So here’s the recipe.

You’ll need:

Carrots: diced 1 cup

Coriander: 1/2 cup chopped, also use the stems

Bay Leaf: 1 no.

Ginger Garlic paste:1/2 tspn

Onions: 1/4 cup diced

salt: to taste

Black pepper powder: 1/2 teaspn( add more if you need it to be spicy)

Oil: 2 teaspn

Water: 4-5 cups

Procedure:

In a wok, add some oil. Tip in the bay leaf, ginger garlic paste and onions saute for a while. Add carrots and further saute again. Add coriander stems, chopped coriander and 4-5 cups of water. Bring it to boil. Remove the bay leaf aside and when the carrots are done put this mix into a blender to make a fine puree. Add this puree into a pan and adjust the consistency with water or vegetable stock, if you have. Add salt and pepper and let it boil. Once done, switch of the gas add some finely chopped coriander leaves. Serve this soup piping hot with some bread croutons.

To make bread croutons, cut bread slices into small squares and microwave on a high for 40-50 seconds. The time varies depending on your microwave setting. Once microwaved, let them stand for a while and crispy croutons are ready to be served with steaming hot soup.

 

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BROCCOLI-CORN SOUP.

BROCCOLI CORN SOUP:

Broccoli comes from the cabbage family and is a very healthy vegetable.  ‘Good things come in small packages’, well thats what we can say about broccoli. It’s good for boosting immunity, fights all kinds of cancer, used for detoxing and is a rich source of  minerals.

I generally never throw away the water or the broth after boiling any vegetable. I end up making some kind of a soup with the broth. Thats one of the reasons why I prefer to boil veggies for next day too in the evening so that we can have our healthy supper ready. Supper for us would mean some healthy hot steaming soup with soup sticks and watching some sitcom or a cricket match on TV:)..

This is the first time, I’ve tried out this combination in soup. It was quite a hit at home. Do try and let me know.

You’ll need:

Broccoli Broth: 2 cups

Corn kernels: 1/4 cup( pre boiled)

Boiled broccoli: 4-5  florets (mashed to slightly thicken the soup)

Spring Onions (shallots): 2 springs

Ginger Garlic paste: 1/4 teaspn

Ghee / Oil: 1/2 teaspn

salt: to taste

Garam Masala Powder: 1/2 teaspn

Pepper: To taste.

I had microwaved the broccoli in some water and then extracted the broth. In a wok, add some ghee. To this add finely chopped spring onions and saute for a while. Add ginger garlic paste , mashed broccoli and boiled corn kernels and saute. Once this is done, add the broth, salt, garam masala powder and pepper and your hot piping soup is ready for supper..Enjoy.

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TOMATO-DAL SOUP

Tomato-dal soup:

 Last week I was down with a very bad sore throat and mild temperature. I could barely whisper. I kept drinking pots and pots of herbal tea or ‘kashaya’.. but you can’t have the herbal tea all the time. Having lost the taste for herbal tea, thought I’d give the soup a shot.Actually I’m not a very soup-person, I  avoid having soups for dinner as it fills me up. I usually have soups when I’m not keeping well or when I’m having a bad throat. So here was a perfect occasion.I also prefer clear soups to creamy ones . Sounds very fussy isn’t it!!!That explains why I’m not so fond of soups.

tomato-dal soup

tomato-dal soup

So here’s my healthy not so thick soup recipe…sluurrrpp

 

You’ll need:

Tomato- 1large-boiled and deseeded, or you can use ½ cup puree

Boiled dal (toor dal)-1 tablespoon boiled and mashed

Ghee- 1 teaspn

Ginger-1/2 teaspn

Spring onion- few pieces

Jeera (cumin)powder-a pinch

Coriander powder- a pinch

Pepper powder- a pinch( can add more later)

Garam masala powder- a pinch

Salt- to taste

Water- 1 ½ cup

 

Procedure:

In a wok (kadai) pour some ghee and add ginger and spring onion and sauté them for a while. Pour the mashed dal and add the tomato puree to it. Add jeera, coriander and garam masala powder. Add some water and let it boil for a while. Add salt and pepper and serve it nice and hot with some soup sticks or bread.

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