Garlic Vegetables Cheese Soup

Garlic Vegetables Cheese Soup

Carrot, Spinach And Ginger Soup

Carrot, Spinach And Ginger Soup

Asparagus Soup

Asparagus Soup

Ingredients

2 asparagus 
3 tablespoons unsalted butter
2 medium yellow onions, chopped
3 cloves garlic, peeled and smashed
6 cups chicken broth
Salt , as per taste Freshly ground black pepper 2 tablespoons
freshly squeezed lemon juice, from one lemon
1/4 cup grated Parmesan cheese powder
Mix dry herbs,

Method

Melt the butter in a large pot over medium heat. Add the onions and garlic and cook until soft and translucent, about 10 minutes In the meantime, cut the tips off of the asparagus spears and set aside. Cut the remaining spears into 1/2-inch pieces. Add the chopped asparagus (except for the tips) to the pot, along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn heat down to low. Simmer for about 30 minutes until vegetables are very tender. Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes until tender - crisp. Drain and refresh under cold water or in an ice bath. Set aside. Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) If necessary, pass the soup through a fine sieve to remove the fibers (the best way is to place the sieve over a large bowl, then use a ladle to push the soup through in circular motions). Return the soup to the pot and bring back to a simmer. Stir in the lemon juice and grated parmesan cheese powder and adjust seasoning with salt, pepper and more lemon juice if desired (you may need up to a teaspoon more salt).Ladle the soup into bowls, then top each bowl with asparagus tips, dry mix herbs, more grated and freshly ground black pepper if desired.

Pumpkin & Basil Soup

Pumpkin & Basil Soup

 

Healthy Thai Pumpkin Soup

Healthy Thai Pumpkin Soup

Ingredients

2 teaspoons coconut oil
1  onion, diced
4 garlic cloves, minced
2 cups pumpkin, peeled and small dice
2 cups vegetable stock or water , more as needed
2 cups of coconut milk
1 bay leaf
¼ teaspoon dried thyme
2 tablespoons red curry paste
½ teaspoon nutmeg
sea salt and pepper, to taste
4 tablespoons pumpkin seeds
4 tablespoons fresh cilantro
 3 -4 lemon leaf to garnish

Method

1.In a pot, heat coconut oil over medium heat.
 Add the onions, garlic and pumpkin and cook 4-5 minutes.
2.Add the stock, coconut milk, bay leaf, thyme and curry paste
and cook for 15-20 minutes, adding more stock as needed.
3.Take off the heat, remove the bay leaf and puree with an
immersion blender or regular blender.
Serve hot and garnish with lemon leaf
4.Place back on the stove and add the nutmeg and season with salt and pepper as desired. Heat until warmed through.
5.To serve, place the soup in a bowl and top with the pumpkin seeds and chopped cilantro. Enjoy!

No Fuss Pumpkin Soup

No Fuss Pumpkin Soup



Ingredients:

6 cups diced pumpkin
2 onions peeled , diced
2 carrots peeled , diced
3 potatoes peeled , diced
salt , pepper as per your taste
1.5 liters water
1 Spoon Olive or Oleev Oil

Method

In a pan heat olive oil  add onions, carrots, potatoes, water cook till tender
add seasoning , cool and blend it in blender or hand mixer and serve warm or hot.

Sweet Corn Soup , Hot And Sour Soup

Sweet Corn Soup          Hot And Sour Soup

# 1.Sweet Corn Veg Soup

Ingredients

• 1 cup corn cob
•½ tsp freshly ground or crushed black pepper
•1 tsp chopped celery, skip if you don't have celery
•1 tbsp chopped spring onions/scallions or shallots
•1 tbsp oil (olive or sunflower) or butter
•2 cups water or 1 cup warm milk + 1 cup water or 2 cups veg stock
•½ tbsp corn starch/corn flour dissolved in 2 tbsp water
•salt as required

Method

 Boil the corn cobs. scrape the corn kernels from the cob. reserve some of the corn kernels aside, about 2 tbsp.
Blend the remaining corn kernels with some water to a smooth paste.
Heat oil or butter in a pan. saute the spring onions if using them till they become transparent.
Add the chopped celery and saute for a minute. add the corn paste and stir. add water or milk+water or veg stock. stir and allow the soup to come to a boil.
Now add the black pepper & salt & the remaining corn kernels. stir & simmer for 2-3 minutes.
Add the corn flour paste. stir and simmer for 2-3 minutes more till the soup thickens and the corn flour gets cooked.
Check the seasoning and serve hot sweet corn soup.
Garnish sweet corn soup with some chopped celery or spring onions greens.
The sweet corn soup goes very well with some garlic or toasted bread.


# 2.Hot And Sour Veg Soup

Ingredients

2 tbsp Chili Sauce
11/2 tbsp Corn Flour / Corn Starch
1 tbsp Soya Sauce
2 tbsp Vinegar
2 tbsp Capsicum Chopped
2 tbsp Spring Onions Chopped
2 tbsp Tomato Sauce
2 tbsp Carrots Chopped
1/4 cup Chopped Cabbage
1 tsp Black Pepper Powder
1/2 tsp Sugar
A pinch ajinomoto
Salt to taste
4 cups Water

Method

•Mix 4 cups of water, chili sauce, soya sauce, vinegar, sugar, salt,
pepper powder and ajinomoto and bring to boil.
•Now add all the chopped vegetables .
•Cook for a minute on a medium heat. Dissolve corn starch
in 1/2 cup water and add to the soup stirring constantly till it becomes thick.
•Cook for a minute, add paneer slices. Serve hot

Thai Tom Khung ( Kha) Soup

Thai  Tom  Khung  (kha)  Soup

Ingredients

1 can coconut milk
2 cup chicken stock
6 quarter-size slices fresh ginger
1 stalk fresh lemongrass, cut in 1-in. pieces
1 cup boned, skinned chicken breast or thighs, cut into 1-inch chunks
1 cup sliced mushrooms
1 tablespoon fresh lime juice
1 tablespoon  fish sauce
1 teaspoon sugar
1 teaspoon Thai chili paste
1/4 cup fresh basil leaves
1/4 cup fresh cilantro

Method

In a medium saucepan, combine coconut milk, chicken stock, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm
and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil
and cilantro.

Tomato Basil Soup

Tomato Basil Soup

Ingredients

2 teaspoons olive oil
3 garlic cloves, minced
3 cups chicken broth
3/4 teaspoon salt
3  no-salt-added diced tomatoes, undrained
2 cups fresh basil leaves, thinly sliced
4 Basil leaves

Method

Heat oil in a large saucepan over medium heat.
Add garlic cook for 30 seconds, stirring constantly.
Stir in the broth, salt, and tomatoes and bring to a boil.
Reduce heat, simmer 20 minutes. Stir in basil.
Place half of the soup in a blender, process until smooth.
Pour pureed soup into a bowl, and repeat procedure with remaining soup.
Garnish with basil leaves.

Roasted Onion , Garlic And Pumpkin Soup

Roasted Onion , Garlic And  Pumpkin Soup

Ingredients

Onions 1 medium
Garlic 2 whole pods
Red pumpkin (bhopla/kaddu) peeled and thinly sliced 200 grams
Olive Oil 2tablespoons
Salt to taste
White Pepper 1/4 spoon
Fresh cream  1/2 cup

Method

Heat one and a half tablespoons oil in a pan and add the pumpkin slices. Sprinkle some salt over them and pot roast them on medium heat till well roasted.
Place the onions and garlic pods, without peeling, in a microwave oven and cook on HIGH for one minute so that they soften.
Heat the remaining oil in another pan and roast the onions and garlic pods on medium heat till fragrant and the peels begin to loosen. Remove the peels and add the garlic cloves to the pumpkin.
Peel the onions and roughly chop them and add to the pumpkin. Add half a cup of water. Cover and cook on medium heat till the pumpkin gets completely soft.
Cool. Transfer the mixture into a mixer, add quarter cup of water and grind to a smooth puree.
Transfer the puree into the pan, adjust salt , pepper and bring it to a boil. Add cream and stir.
Serve hot.

Tom Yum Soup

Tom Yum Soup

Ingredients

10 1/2 cups chicken stock
5 prawns devined, washed
12 thin slices galangal
6 kaffir lime leaves
3 stalks lemon grass, smashed
and cut into 1 inch pieces
3 tablespoons hot chile paste
6 tablespoons fish sauce
9 tablespoons fresh lime juice
6 shallots, thinly sliced
3 tomatoes, chopped
1 cup sliced button mushrooms
1 1/2 cups thinly sliced bok
choy
1 cup thinly sliced carrot
6 sprigs fresh cilantro, for
garnish
6 green onions, thinly sliced

Method

1. Bring chicken stock, galangal, prawns , lime leaves, lemon grass, and hot chile paste
to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato,
mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer
until the vegetables are tender, about 25 minutes. Garnish with cilantro and
green onion before serving.