QUINOA VEGGIES SOUP / CHUNKY VEGETABLE AND QUINOA SOUP / QUINOA VEGETABLE SOUP / VEGETABLE QUINOA SOUP

This soup, a meal by itself is an easy, healthy one-pot soup loaded with veggies like zucchini, squash and quinoa which has protein and high nutrients. A best soup for all, irrespective of age, and an easy to make healthy soup which can be taken during postpartum period.

INGREDIENTS:

Cooked quinoa - 1 cup
Zucchini - 1 (chopped into chunks)
Yellow pumpkin - 1 cup (chopped)
Spinach - fistful
Coriander leaves - fistful
Vegetable broth / water - as needed
Dried thyme / ajwain - 1/2 tsp.
Oregano / dried herbs - 1 tsp.
Black pepper powder - to taste
Chilli flakes - 1/2 tsp.
Bay leaves - 2
Tomato - 1
Lime juice - 2 tsp.
Olive oil - 1 tablespoon
Salt -to taste

METHOD:

Cook quinoa as instructed in the pack. Chop veggies to bite-sized chunks. Blanch tomato, peel the skin and puree. Roughly chop and blanch spinach, keep aside.

Heat olive oil in a heavy bottomed pan, add bay leaves and chopped pumpkin and saute for a while.  Add tomato puree and saute for a minute. Now add vegetable broth / water. When it comes to a boil add cooked quinoa, salt, thyme, chilli flakes and oregano. Reduce the heat and cook until the pumpkin is tender. It should not be overcooked. It should be crunchy. Now add  spinach and zucchini and allow it to boil for a couple of minutes. Switch of the stove and add lemon juice. Stir well. Season with black pepper powder, mix well and serve warm.

NOTE:
The veggies should be cooked but crunchy. Do not overcook veggies. You can use any summer/ winter/fall vegetables of your choice. Veg.broth/ water can be added more or less to get the desired consistency.
Variation: Onion, garlic can be added.

HERBED CARROT TOMATO SOUP

The combination of carrots and tomatoes merged with herbs makes this soup unique and flavourful.

INGREDIENTS:

Carrot - 1/4 kg.

Tomato - 2
Pepper  - 1/2 tsp.
Corn flour - 1 tsp.
Italian seasoning / Dried Oregano - 2 tsp.
Butter - 3 tsp.
Salt - to taste
Water - 1 cup

METHOD:

Wash carrots well and peel the skin. Discard the head portion.

In a pressure pan, melt 2 tsp. butter, fry the pepper and when it pops, add the carrots, tomatoes, salt and water and cook for 2 whistles. When cool, grind it in a mixie. Strain.

Mix corn flour in little water, pour into the ground mixture and reheat it. If necessary, add some more water.

Garnish with italian herbs / oregano and butter while serving. 

CARROT GINGER SOUP

This is an easy to make, healthy soup, which helps to improve appetite. It has a pleasing and excellent orange colour, and the flavour of ginger merges wonderfully with carrots.

INGREDIENTS:

Carrots - 4 medium sized
Ginger - 1" piece
Garlic - 1 pod (optional)
Butter - 2 tablespoons
Black pepper powder - to taste
Salt - to taste
Coriander leaves / Mint leaves - to garnish

METHOD:

Peel carrots and ginger. If using garlic peel that too. ( I didn't use ). Roughly chop the ginger. Add a cup of water to the carrot and ginger. Pressure cook for 2 whistles. When cool, puree in a mixie alongwith salt.

Melt butter in a pan, add the puree, add water to get the desired consistency and reheat it in medium flame until hot. Add pepper powder and stir well. Switch off the flame. Add little butter, garnish with coriander leaves or mint leaves. Serve piping hot.

PALAK SOUP (NO ONION NO GARLIC)

INGREDIENTS:

Palak - 1 bunch
Butter - 2 tablespoons
Roasted jeera powder - 1/4 tsp.
Bay leaf - 2
Grated ginger - 1 tsp.
Cornflour - 2 tsp.
White pepper  powder - 3/4 tsp.
Croutons - few
Salt  -  as per taste

METHOD:

Clean the palak, discard the stalk and take out the leaves. Blanch palak leaves (reserve the blanched water) and run under cold water and puree.  Peel and grate ginger.

Dissolve corn flour in a ladle of water. 

In a pan, melt butter, add bay leaf, and grated ginger. Add pureed palak, jeera powder and corn starch. Add blanched water and salt. Allow it to boil. If needed, add water to get the desired consistency.  Switch off the stove, take out the bay leaves. Add white pepper powder, mix well. Top with little butter. Serve hot with croutons.

BONDA SOUP (KARNATAKA STYLE) / RESTAURANT STYLE BONDA SOUP / KARNATAKA RESTAURANT STYLE BONDA SOUP

A soup with Bonda ??? Surprised???? Bonda soup is popular in Karnataka restaurants. It is served as an appetizer. 

INGREDIENTS FOR SOUP:

Masoor dal  - 1/4  cup
Moong dal  - 1/4 cup

Cumin seeds -1 tsp

Tomato -1 (finely chopped)

Green chilly- 1 (finely chopped)

Ginger paste or crushed ginger - 1/4 tsp.
Pepper powder - 1/2 tsp.

Turmeric powder - 1/8 tsp.

Coriander - few
Curry leaves -little a sprig
Salt  - to taste

M.S.G Aji-no-moto - a pinch (optional)

Oil - 1 tablespoon
Water -  to get the desired consistency

METHOD:

Pressure cook dals alongwith turmeric powder, mash well and keep aside.

In a pan, heat oil, add cumin seeds, when they sizzle add tomato, curry leaves, green chilly, ginger paste, turmeric powder and cook covered  for a while. Now add the mashed dhal, water, salt, pepper powder, aji-no-moto and allow  it to boil for a while. Finally, add coriander leaves, mix well.

INGREDIENTS FOR BONDA:

Whole white urad dhal - 1 cup
Green chillies - 2 (finely chopped)
Curry leaves - 1 sprig (roughly chopped)

Coconut pieces(chopped) - 1 tsp.
Pepper - 1/4 tsp.
Salt - to taste
Oil - 1 cup

METHOD:

Soak dhal in water for an hour.

Grind the soaked dhal in a grinder, to a smooth paste, using very little water.  When smooth and slightly frothy, add salt and all ingredients. Mix well.

Heat oil .  Wet your palms with water, make balls from the batter. Carefully drop them into the oil and deep fry until golden brown. 

HOW TO SERVE? :
Add bondas to the hot soup.  Bonda soup is ready. Serve hot.

CREAM OF BROCOLLI SOUP

HAPPY NEW YEAR TO ALL

INGREDIENTS:

Brocolli - 1 - medium-sized
Butter - 1 tablespoon
Corn flour - 1 tablespoon
Salt - as per taste
Pepper powder - 1/2 tsp.
Milk - 1/4 cup
Fresh cream - 1 tablespoon
Onion - 1 (optional)
Garlic - 2 pods (optional)

METHOD:

Wash and cut brocolli into florets. In a pressure pan, melt 1 tsp. of butter and sauté  the brocolli pieces for a minute. (If using onion and garlic add it at this stage. I have not used it). Reserve a few florets for topping. Add a cup of water or vegetable stock and pressure cook for 2 whistles. When cool, grind it to a fine paste.

In the remaining butter, saute  corn flour ( do not discolour) add milk and stir without any lumps. Add in the brocolli paste, pepper powder, and salt. Mix well.  Add some more water or vegetable stock to get the desired consistency.  Allow it to boil. Switch off the stove, add fresh cream and mix well. Garnish with the crunchy, sautéed brocolli. Serve hot.

OATS SOUP

Oats have enormous health benefits and the dietary fibre present in oats is very good in dealing with heart diseases, diabetes, cholesterol and obesity. This is a simple and energy packed soup which can be had for breakfast and also as an appetizer before a meal. Its easily digestible and can also be given to convalescent people as it is packed with nutrition.

INGREDIENTS:

Oats - 1/2 cup
Water - 1 1/2 cup
Beans - 8
Carrot - 1
Shelled peas - a fistful
Salt - as per taste
Butter - 1 tsp.
White pepper powder - 1/8 tsp.

METHOD:

Powder oats using a mixie.

Slice beans and carrot using a slicer to very fine slices. Micro high alongwith shelled peas for 2 minutes.

In a separate micro-proof dish, mix powdered oats and water and micro- high for 3 minutes.

Mix this with the microwaved vegetables. Add salt and micro high for 1 minute.

Transfer to individual serving bowls. Add pepper powder and butter while serving.

CREAM OF CARROT AND ALMOND SOUP

INGREDIENTS:

Carrots (diced) - 2 cups
Almonds - 6
Butter - 1 tablespoon
Onion - 1 ( medium- sized)
Fresh cream - 1/4 cup
Boiled milk - 1/2 cup
Salt - as per taste
Black pepper powder - 1/4 teaspoon

To garnish:
Grated almond - few
Chopped parsley or Coriander leaves - few

METHOD:

Wash the carrots well, peel the skin and dice to cubes. Chop the onions. Whip the cream and keep aside.

Melt butter in a pressure pan over medium heat. Add onions, carrots and almonds. Saute for a minute. Add two cups of water and cook for two whistles. When slightly cool, grind in a mixer, alongwith milk . Strain through a soup strainer. Add salt and pepper. Reheat in simmer for five minutes. Mix in the whipped cream and serve piping hot. Garnish with almond slices, parsley or coriander leaves.

POTATO CARROT SOUP

INGREDIENTS:

Potato - 2(medium-sized)
Carrot - 3
Tomato - 1
Onion - 1
Garlic - 2 pods
Celery - 1 stick
Pepper - 1/4 tsp.
Corn flour - 2 tablespoons
Butter - 2 tablespoons
Salt - as per taste
White/Black pepper powder - 1/2 tsp.


METHOD:

Peel and dice the vegetables to big cubes. Chop the onions. Crush garlic.

Heat butter in a pressure pan, add pepper. When it crackles, add onions and garlic and saute till translucent. Now add the corn flour and saute for 1 minute. Add in the tomato, potato and carrot. Saute for 2 minutes . Pour in 2 cups of water and pressure cook for 1 whistle.

When cool, blend it in a mixie and strain through a soup strainer. Reheat and serve hot. Sprinkle some white/black pepper powder while serving.

WHEY & WHEY SOUP

When we curdle milk using lemon juice, we get whey, which has many nutritional benefits. I was on the process of making rasagullas. Also, I made a quick soup with this whey water. We can use whey water in making dough for chapathis. Leftover whey can be stored in bottles and kept under refrigeration. This can be used in curdling the milk for the next time. Detailed nutritional benefits of whey can be found here.

INGREDIENTS:

Whey - 1/2 litre
Potato - 1
Carrot - 1
Garlic - 1 clove (crushed)
Onion - 1 (finely chopped)
Butter - 1 tablespoons
Chilli flakes - 1 tsp.
Pepper powder - 1/2 tsp.
Celery or coriander leaves- 1 tablespoon
Salt - 3/4 tsp. or as per taste

METHOD:

Peel and grate potato and carrot.

In a kadai, melt butter, add onions and garlic saute till it diffuses its raw smell. Add the grated potato, carrot and salt. Saute in high flame for 2 minutes. Pour in the whey water and allow it to boil. Transfer it to soup cups and add chilli flakes, pepper powder and finely chopped celery. Serve piping hot.

TOMATO JUICE (TWO VERSIONS)

Its very hot here and often I have to drink something cold. Anything available..... So... now tomato juice.. a simple thirst quencher.

INGREDIENTS: (VERSION 1)

Tomatoes - 8
Sugar - 1/2 a cup
Water - 1 cup
Ice cubes - 4
Strainer - 1

METHOD:

Blend everything in a mixie to a puree, strain, add ice cubes and serve chilled.

INGREDIENTS: (VERSION 2): COLD SOUP

Tomatoes - 8
Salt -1/2 tsp. or as per taste
Pepper powder - 1/4 tsp.
Water - 1 cup
Ice cubes - 4
Strainer - 1

METHOD:

Blend everything in a mixie to a puree, strain, add ice cubes and serve chilled.

TOMATO SOUP

INGREDIENTS:

Tomatoes - 1/2 kg.
Onion - 1
Garlic - 2 pods
Pepper - 1/4 tsp.
Corn flour - 2 tablespoons
Butter - 2 tablespoons
Salt - as per taste
White pepper powder - 1/2 tsp.
Fresh cream - 2 tsp.

METHOD:

Cut onions into thin long pieces. Crush garlic. Half the tomatoes.

Heat butter in a pressure pan, add pepper. When it crackles, add onions and garlic and saute till translucent. Throw in the corn flour and saute for 1 minute. Now add the tomatoes saute for 2 minutes . Add in 2 cups of water and pressure cook for 1 whistle.

When cool, blend it in a mixie and strain through a soup strainer. Reheat and serve hot. Sprinkle some white pepper powder while serving. Decorate with fresh cream.

PUMPKIN CLEAR SOUP

I used the pumpkin wedge for this soup and the seeds & fibre portion for my pumpkinseed thogayal.

INGREDIENTS:

Pumpkin - 1/4 kg.
Tomato - 1
Crushed ginger - 1/2 tsp.
Cumin seeds - 1/2 tsp.
White pepper powder - 1 tsp.
Butter - 1 tablespoons
Cinnamon - 1" stick
Cloves - 3
Green chillies - 1

METHOD:

Heat butter in a pressure pan. Add cinnamon, cloves & cumin seeds. Saute for a while. Then add chopped pumpkin, tomato, crushed ginger and salt. Pour in 2 cups of water and pressure cook for a whistle. When cool, grind it in a mixie, strain, & reheat. Mix in the white pepper powder. Garnish with sliced green chillies and serve hot.

ASHGOURD CLEAR SOUP

This is a healthy soup. This benefits people with jaundice , urinary infection and stomach ulcers.

INGREDIENTS:

Ash gourd - 1/4 kg.
Turmeric powder - 1/4 tsp.
Cumin seeds - 1/2 tsp.
Pepper- 1/4 tsp.
Butter - 1 tablespoon
Coriander leaves - few
Salt - as per taste

METHOD:

Heat a pressure pan, melt butter, add turmeric powder, pepper and cumin seeds. Saute till pepper pops up and add the chopped ashgourd and salt. Pour in 2 cups of water and cook for 1 whistle. When cool puree it in a mixie, strain well, reheat, garnish with coriander leaves and serve hot.

CARROT SOUP

The menu for my son's birthday (Nov. 8th) is in the following photo. First, I was taking photos separately. My son gave the idea of taking everything in a plate and then to snap it separately. I took a photo of only the items in the plate and soup. The menu was: Soup, poori, two gravies, one dry curry with south indian meals and palada pradhaman.

I will start with the soup. The other items will be posted in the following days.

INGREDIENTS FOR THE SOUP:

Carrot -1/4 kg.
Pepper - 1/2 tsp.
Corn flour - 1 tsp.
Corn flakes - 2 tablespoons
Butter - 3 tsp.
Salt - as per taste
Water - 1 cup

METHOD:

Wash carrots well and peel the skin. Discard the head portion.

In a pressure pan, heat butter, fry the pepper and when it pops, add the carrots, salt and water and cook for 2 whistles. When cool, grind it in a mixie. Strain.

Mix corn flour in little water, pour into the carrot mixture and reheat it. If necessary, add some more water.

Garnish with some crushed corn flakes while serving.

MIXED VEGETABLE SOUP

INGREDIENTS:

Beans, carrot, cabbage - 1 cup
Onion - 1/2
Corn flour - 2 tsp.
Butter - 2 tablespoons
Light soya sauce - 1 tsp.
Green chilli sauce - 1 tsp.
Salt - as per taste
Water - 2 cups
Milk - 2 cups
White pepper powder - 1 to 2 tsp.

METHOD:

Fine shred cabbages.

Chop onions, beans and carrot to very fine pieces.

Take a teaspoon of finely chopped cabbage, and carrot and keep aside.( To add it finally)

In a pressure pan, heat butter. When it melts, add onions and saute till transparent. Now add the vegetables and saute for 2 to 3 minutes. Put in the corn flour and saute for 2 more minutes. Add a dash of soya sauce and chilli sauce and saute for a minute. Add enough salt, water, and pressure cook for a whistle.

When cool, blend it in a mixie.

Transfer it to a vessel, put in the pepper powder, vegetables, add milk and bring it to a boil. Serve hot with a starter.

HERBAL SOUP

This is very soothing during winter and also gives relief from cough and cold.

INGREDIENTS:

Jeera(cumin) - 1 tsp.
Coriander seeds - 1/2 tsp.
Pepper - 1/4 tsp.
Ginger - 1/2" piece (crushed)
Basil(or) tulasi- 1/4 cup
Indian Borage (or) Omavalli- 1/4 cup
Coriander leaves - 1/4 cup
Mint leaves - 1/4 cup
Butter - 1 tsp.
Salt - as per taste

METHOD:

In a pan, heat butter and add pepper and coriander seeds. When pepper splutters, add cumin seeds and saute for a second. Immediately add all other ingredients and saute till they shrink. Cool and grind in a mixie with salt and some water. Strain and re-heat while serving.