Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

Vegan Mushroom Leek Soup Recipe

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Vegan Mushroom and Leek Soup flavored with garlic and pepper. Perfect for cold night when you want to make soup instantly.



vegan soup made with mushrooms and leek

It's a fabulous Friday, again! Hope you guys have something fun planned for the weekend.

I have planned to sleep my entire weekend off. I cannot wait to hit the bed. This week felt like such a long week. I'm glad it is ending and I get 2 days to rejuvenate and gear up for 2 more weeks of long weekdays.

Since I was short of time this whole week, I've been looking at making quick nutritious meals like this Vegan Mushroom Leek Soup. And it was so perfect for the rainy weather that has wrapped over Bangalore like a blanket. Rainy weather, hot soup and a good episode of Masterchef Australia, is there anything more a foodie needs?

vegan soup made with mushrooms and leek


This soup is one of those instant soups that do not come out of a packet or tin, but can be whipped up at home in a very short time. To make this delicious creamy vegan soup, all we need to do is sweat the leek along with some garlic and then add in the mushrooms. Once the mushrooms are cooked, we blend the soup and add in required seasoning. I kept the seasoning simple, just salt and pepper.

You can add in almond milk or regular milk to make this soup creamier. Cheese tastes awesome too. Flavor it with herbs that oregano or thyme, if you'd like a little variety in your soup. Serve it with some buttered croutons when you want to impress your guests or just get your picky kids to eat soup.

And if you know if the debate about whether we eat soup or drink soup has been settled, leave me a comment!!

vegan soup made with mushrooms and leek


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



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Vegan Mushroom Leek Soup


vegan soup made with mushrooms and leekMushroom and Leek soup is a vegan, low calorie, healthy, gluten free soup that can be made instantly. This soup can be modified to fit into a plant based diet.

Recipe Type:  Soup
Cuisine:            International
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                Serves 2

Ingredients:


1 Leek
200 gms Mushrooms
4-5 Garlic cloves
3 tsp Extra Virgin Olive Oil
Salt to taste
Pepper to taste
Water as required

Method:


1. Wash or wipe the mushrooms clean and chop them. Discard the outer tough layer of the leeks and the top green portion. Wash the leek and then slice tit.
2. Heat oil in a deep pot and fry chopped garlic until fragrant. Add the sliced leek and saute for 6-7 minutes on low to medium heat until the leeks soften.
3. Now add the mushrooms and a pinch of salt and cook them until the mushrooms are cooked. Remove from heat and allow to cool a little.
4. Blend into a puree with a little water. You can blend it either smooth or chunky based on your like. 
5. Return the soup to the pot to reheat. Add water if the soup is too thick. Add salt and pepper to taste.
6. Serve hot with crusty bread.



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creamy vegan soup made with blanched broccoli and almonds
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Creamy Broccoli Almond Soup Recipe (Vegan)

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Creamy Broccoli Almond Soup - This creamy vegan soup is made with blanched almonds and broccoli and flavored with garlic and pepper. Perfect for cold night when you want to make soup instantly. 

creamy vegan soup made with blanched broccoli and almonds

Happy Friday!!! It's almost weekend, and I cannot wait any longer. Last weekend was my best weekend off late. It was 4 days long :). A festival on Thursday and a day off on Friday just made it a super special weekend. After a long long weekend last week, this one seems so short. But nevertheless, I'm excited, cause, it is the WEEKEND!

What kind of food do you eat on weekends? Do you stick to your regular diet or do you let your hair down and eat anything and everything under the sun? I slip up majorly on weekends. While weekdays are designed for controlled healthy home cooked meals, weekends just go hay wire. A trip to the mall results in a pizza or a burger. A grocery shopping spree ends up in a plate of Pani Puri. You are getting the picture, right?

It is not that I don't want to binge or enjoy on the weekends, but I'd like to sneak in at least one healthy meal in there, just so that the guilt is less. And this Broccoli Almond Soup works perfectly well!!

As a kid, a soup always meant a mixed vegetable one with alphabet pasta. Unfortunately, I can't find these alphabet pasta in Bangalore and the soup just isn't fun when you cannot make words with your food. So I have expanded my horizons to other soups now. And this Soup counter in office has definitely helped. This Broccoli Almond soup is inspired by that counter.

So at work, the management decided to introduce a healthy soup counter and everyone is loving it. The soups are delicious and filling and leave us feeling all healthy and awesome. I just loved the various soups I had from the counter and decided I HAD to make them at home. It is also the perfect time as the nights are only going to get colder from now on.

creamy vegan soup made with blanched broccoli and almonds


This Broccoli Almond soup is vegan, healthy, gluten free and fits right into an oil-free plant based diet if required. But apart from meeting all the dietary requirements, this soup is also super-delicious!! It is smooth, creamy and tastes of broccoli, garlic and pepper - a combination I love in all forms. It is also a very simple soup to make. It does not require slow cooker or for it to stew slowly on the stove. It is really INSTANT.

The broccoli and almonds are blanched, then sauteed with garlic and onion. YUM... Then the whole thing is blended with salt and pepper and reheated. That's it! If you love to make it yummier, add in some sharp cheddar and you get Broccoli Almond Cheddar Soup. I also like a squeeze of lime in my soup at times. You can go ahead and add all the herbs you like and make your own version of the Broccoli Almond Soup.

Go ahead, enjoy the soup. Wishing you a healthy weekend ahead!


creamy vegan soup made with blanched broccoli and almonds


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Creamy Broccoli Almond Soup (Vegan)


creamy vegan soup made with blanched broccoli and almondsCreamy Broccoli and Almond Soup is an instant vegan soup made with blanched broccoli and almonds that is flavored with garlic and pepper. Vegan, low calorie, healthy, gluten free and can be fit into a plant based diet.

Recipe Type:  Soup
Cuisine:            International
Prep Time:     10 minutes
Cook time:     30 minutes
Total time:     40 minutes
Yield:                Serves 2

Ingredients:


3 cups Broccoli florets
15 Almonds
1 large Onion
4-5 Garlic cloves
3 tsp Extra Virgin Olive Oil
Salt to taste
Pepper to taste
Water as required

Method:


1. Boil water in a large pan and add the broccoli to it. Blanch for 3-4 minutes and dunk them immediately into cold water.
2. Blanch the almonds in the same water for 5-6 minutes. Plunge them into cold water and peel the almonds.
3. Heat oil in a deep pot and fry chopped garlic and onion until fragrant. Toss in the broccoli and almonds and saute for 2-3 minutes. 
4. Blend into a puree with a little water. You can blend it either smooth or chunky based on your like. 
5. Return the soup to the pot to reheat. Add water if the soup is too thick. Add salt and pepper to taste.
6. Serve hot with crusty bread.



If you liked this, you may also like:

Vegan healthy soup made with white miso, wholewheat noodles and fresh vegetables
Vegn Miso Noodle Soup

How to make creamy pumpkin soup recipe at www.oneteaspoonoflife.com
Vegan creamy Pumpkin Soup"
how to make vegan lentil soup recipe, roasted pumpkin soup recipe at www.oneteaspoonoflife.com
Vegan Lentil Soup


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Healthy Miso Noodle Soup

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This 30 minute vegan healthy Miso Noodle soup is perfect for those cold winter nights!!

Vegan healthy soup made with white miso, wholewheat noodles and fresh vegetables

Miso Soup... I'd read about it, seen it but never got a chance to try it. Reason? It usually contains fish. Even the ready to eat soup packets have fish in them. So I knew the only thing I could do was make it myself, without fish, of course. But for that I needed Miso Paste. Hard that it may sound, but not many people have actually heard of Miso Paste, not just in India but in a lot of South East Asian countries as well. I looked for it high an low in everywhere nope, I did not find it. It is more apt to say I did not find it in the quantity and the cost that I was actually looking for. I did find it in a Japanese store in Cambodia but it was over 1 kg in quantity and with everything written in Japanese on the cover, I was completely lost on what the ingredients were. It is available in India, however, it is either not too good or way too expensive. I finally purchased my first batch in Whole Foods, Chicago and have been loving it. It is fish free, salty-sweet and delicate in flavor. I could it just by the spoonful.

Vegan healthy soup made with white miso, wholewheat noodles and fresh vegetables


Miso is a paste of rice and soybeans that has been fermented using koji. Shiro Miso is the mild light colored one and also the one I used in this recipe. It just adds a hint of flavor but a lot of health to the soup. It is a great source of iron and protein. You can replace it with the red miso or Aka Miso, but definitely reduce the quantity as that is much stronger than the white miso.

Traditionally, the base of a miso soup is a Japanese stock called dashi which is made from sea kelp (kombu) and fish flakes (bonito flakes), but that is not something I would eat. So I skipped that totally and made it vegan. If you can find some sea weed like wakame or nori, add it to enhance the umami of the soup. I would have loved to, but I did not have any.

Vegan healthy soup made with white miso, wholewheat noodles and fresh vegetables

Vegan healthy soup made with white miso, wholewheat noodles and fresh vegetables


I know all my talk is about Miso here and it is a Miso soup, but even if you cannot find a good miso paste, don't be disheartened. Make the soup anyway, just call it Noodle Soup :) The soup is very healthy because of all the vegetables it contains. It is also super low in calories, with one serving being under 150 calories. All the more reason to make it, don't you think? It is absolutely guilt free. And if you thought it won't fill you up, let me warn you right away, you are wrong.  I could never drink/eat 2 whole servings because all that fiber from the vegetables filled me up right away.

I used whole wheat noodles in the soup, you can substitute it with soba noodles. Udon noodles wouldn't be bad as well. This soup is the healthiest thing you can have on a cold winter night. And the best part, it takes less than 30 minutes to make.

Vegan healthy soup made with white miso, wholewheat noodles and fresh vegetables

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

If you liked this, you may also like:



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Healthy Miso Noodle Soup

Vegan healthy soup made with white miso, wholewheat noodles and fresh vegetables
Vegan healthy soup made with white or shiro miso, wholewheat noodles and fresh vegetables. 

Recipe Type:  Soup
Cuisine:            Japanese
Prep Time:     10 minutes
Cook time:     20 minutes
Yield:                Serves 3-4

Ingredients:


3 tsp Shiro Miso Paste
50gms Wholewheat Noodles
1.5 Tbsp Dark Soy Sauce
1 Tbsp Sriracha Sauce
30gms Tofu, cubed
4-5 Mushrooms, sliced
3 baby Bok choy, chopped roughly
0.5 cup Broccoli florets
1 small Onion
1 cup Cabbage, shredded
1 small Carrot, julienned
3 tsp Oil
1 liter Vegetable Broth or Water
Salt to taste
Pepper to taste

Method:


Cook the noodles as per instructions on the packet. Drain and keep aside.
Heat oil in a deep pan and fry the onions until they are translucent.
Add the broth or water and bring to a rolling boil.
Dissolve the miso paste in half cup of water and add it to the pan.
Add the soy sauce, sriracha sauce, salt and pepper to taste.
Boil for 2-3 minutes.
Add the bokchoy, broccoli, mushrooms, cabbage and carrot and boil for another 2 minutes.
Add the noodles and tofu and serve hot.


Vegan healthy soup made with white miso, wholewheat noodles and fresh vegetables
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Lentil Soup with Roasted Pumpkin and Dumplings

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Warm hearty healthy vegan Lentil Soup with cumin roasted pumpkin and broken wheat dumplings for cold rainy evenings!

how to make vegan lentil soup recipe, roasted pumpkin soup recipe at www.oneteaspoonoflife.com

I'm blogging after a long time - one and a half months!! The last two months were tough. Too much happening at work, I was stressed out a lot and the thought of opening my laptop once I had shut down the office one was so stressful, I let the blog slide for a while. Add to that I had some unplanned weekend travel that left me exhausted. Toss in a sore throat and a runny nose with that and I'm sure you understand how bad the past 2 months were for me.

I did not stop cooking though, I cooked a lot!! Hoping to get all those recipes on the blog soon. First one comes today - Lentil Soup with Roasted Pumpkin and Dumplings!! (whew! long name)

how to make vegan lentil soup recipe, roasted pumpkin soup recipe at www.oneteaspoonoflife.com

Is it raining where you are? It definitely is pouring cats, dogs and elephants where I am and I have a higher chance of survival if I were a whale. Not sure if it is our friendly South West monsoons gone rogue or the effects of a depression in Bay of Bengal, but we've received a lot more rain than the city can handle. Flooded roads are adding to traffic and increasing travel time exponentially. 

With rain, comes wind - sharp and cold!! And all this cloudy cold is making me crave is hot hot HOT.. What's hotter and more comforting than soup on a cold windy day? Let us assume that I'm only talking about food for now. So Soup it is!! 

I was browsing through some really old magazines of mine and I chanced upon my sole copy of BBC Good Food magazine. I'm really upset they stopped the magazine in India. I hope they see the merit of starting it again someday. Waiting with crossed fingers! But yeah, the magazine had this exact recipe of Lentil Soup with roasted pumpkin and dumplings that I adapted from. 

how to make vegan lentil soup recipe, roasted pumpkin soup recipe at www.oneteaspoonoflife.com


This soup has 3 components - Lentils, Pumpkin and Dumplings.

Lentils - While the recipe mentioned Puy lentils, I used whole red lentils or Masoor. This cut down my cooking time as well as expense in half. To start with, just boil the lentils in water along with a little salt until they are done. Stop cooking before they are mushy enough to become dal. The lentils should preferably hold their shape and have the slightest of the bite in them. Cook them in vegetable broth for added flavor.

Pumpkin - Red pumpkin is roasted along with olive oil, salt, chilli powder and lots of cumin. Cube it and then roast it to reduce cooking time. These taste fabulous, so advise you to make a little extra, you can nibble on them as you cook. I definitely lost a good quantity of them to Raj and Gee while I cooked. A part of the pumpkin is pureed with the lentils and added to the soup while the rest can be just tossed in adding to the texture of the soup.

Dumplings - The recipe called for fine Bulghar wheat, what I used was Dalia or broken wheat, an Indian breakfast staple along with some millets. I soaked both the dalia and fox tail millets (navane) for half hour before draining and mixing in chopped onions, chopped coriander, salt, pepper, a tiny teaspoon of oil and plain flour. Mixed it and shaped into marble sized balls. I boiled them in water for 15-20 minutes until the wheat was almost cooked. Boil them in stock for added flavor.

The last step was combining all the 3 components and simmering for 10 minutes until everything came together. Garnish with chopped coriander and you are ready to serve.

This soup is very hearty and filling, it can keep you going for hours.

how to make vegan lentil soup recipe, roasted pumpkin soup recipe at www.oneteaspoonoflife.com

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

If you liked this, you may also like:
You can find more soup recipes here.


Lentil Soup with Roasted Pumpkin and Dumplings


how to make vegan lentil soup recipe, roasted pumpkin soup recipe at www.oneteaspoonoflife.comLentil soup with added cumin roasted pumpkins and dumplings made of broken wheat.

Recipe Type:  Soup
Cuisine:            International
Prep Time:     45 minutes
Cook time:     60 minutes
Yield:                Serves 2-3

Ingredients:


150 gms Whole Red Lentils / Masoor
150 gms Pumpkin
4 Tbsp Broken Wheat / Dalia
2 Tbsp Foxtail Millet
2 Tbsp All Purpose Flour / Maida
1 small Onion
3 Tbsp chopped Coriander
1 tsp Cumin Powder
1 tsp Red Chilli Powder
1 tsp Pepper Powder
2 Tbsp Extra Virgin Olive Oil
Salt to taste
Water as required
4-5 tsp Oil

Method:


Soak the lentils in water for 30 minutes.
Soak the broken wheat and foxtail millet in water for 30 minutes.
Boil 3 cups of water in a large pot and add 0.5 tsp of salt to it.
Drain the lentils and add to the pot of boiling water and cook until the lentils are done.
Drain out the broken wheat and millets. Add all purpose flour, finely chopped onions, 1 Tbsp chopped coriander, salt and 0.5 tsp pepper. Mix until combined. If it is runny, add more flour.
Shape into marble sized balls.
Boil 2 cups of water in a pot and add the dumplings into it. Cook for 15-20 minutes or until the dumplings are cooked.
Dice the pumpkin into bite sized pieces. Rub with olive oil, red chilli powder, cumin and salt. Lay onto a baking sheet.
Preheat the oven to 200 degree C. Bake the pumpkin for 20-25 minutes or until done.
Blend 1/3rd of the pumpkin with 1/3rd of the lentils and add to the boiled lentils. Add salt and pepper as required. Add more water if required and simmer for 10 minutes.
Add the remaining pumpkin and the dumplings and simmer for 5 minutes.
Garnish with the remaining chopped coriander and serve hot.


how to make vegan lentil soup recipe, roasted pumpkin soup recipe at www.oneteaspoonoflife.com




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MIL's Spicy Tomato Curry (Soup)

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How about enjoying those last few cold winter nights with this soul warming Spicy Sour Tomato Curry (soup) with crispy fried okra that is ready in 40 minutes!!

How to make spicy tomato soup recipe at One Teaspoon Of Life www.oneteaspoonoflife.com


They say winter is over. While I love the promise of sunshine all through the day, I miss the chill in the air. Luckily, it is still chilly in the morning, so I'm enjoying the last few days with my jacket until it is stacked in the cupboard for the next 6-7 months until the monsoons bring on some more chill.

Winter may be over, and warm nights back on the calendar, but hey, that really does not stop me from enjoying hot meals. And speaking of hot meals, especially my Mother-in-law's Spicy Tomato Curry. This curry is perfect for winter nights or rainy nights when all you want is a bowl of spicy sour soul warming goodness. But don't let the weather stop you from enjoying something this delicious. Unless you live on the coast in a tropical country in the Northern Hemisphere, you still have a few days of cold nights left, use it to enjoy this Tomato Curry.

How to make spicy tomato soup recipe at One Teaspoon Of Life www.oneteaspoonoflife.com


While the name suggests curry, this is really a spicy Tomato Soup flavored with cumin, thickened with chickpea flour (gram flour/ besan) and garnished with fried okra (bhindi). Isn't fried okra the BEST? Crispy crunchy salty and we can always pretend it is healthy, after all it is a vegetable. If I haven't convinced you to fry that okra, you can just as well be a health freak and grill it up until it is nice and charred. My mother in law sometimes adds boiled potato cubes to the curry as well, but okra is the family favorite.

This is probably the quickest and absolutely no fuss soup I know to prepare. So no fine chopping, no 100 ingredients, no exotic spices (unless you consider cumin exotic), no hours and hours of simmering. NADA!!! Just 3 main ingredients and barely 40 minutes to prepare. No chopping, just blending.

How to make spicy tomato soup recipe at One Teaspoon Of Life www.oneteaspoonoflife.com


Making this curry is super simple. I pressure cook the tomatoes whole for 8-10 minutes or 1-2 whistles. Then allow them to cool a little, before peeling them and blending. Meanwhile, fry up your chopped okra or boil the potatoes. Heat oil in a kadhai or pot and add cumin seeds. When they brown, add in the gram flour and saute it well for 1 minute. Then add in the blended tomatoes. Add water if required. Season with salt and red chilli powder and allow it to simmer for 5-8 minutes. If it is too thin, add more gram flour. If it is too thick add water. Too sweet, then add a little tamarind juice or lime juice. Too sour, then you can sweeten it with sugar or jaggery. Just TRUST your taste buds more than anything. I like my curry hot, sour with full flavor of cumin. Add the fried okra or potato just before serving.

Serve it with some crusty bread and dinner is done! You can also serve it with rice, though then I'd recommend you keep it thick.

How to make spicy tomato soup recipe at One Teaspoon Of Life www.oneteaspoonoflife.com


How to make spicy tomato soup recipe at One Teaspoon Of Life www.oneteaspoonoflife.com

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life is there on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

If you liked this, you may also liked:





Spicy Tomato Curry


How to make spicy tomato soup recipe at One Teaspoon Of Life www.oneteaspoonoflife.comSpicy and easy Tomato Curry or Soup made with fresh tomatoes, thickened with gram flour and garnished with crispy fried okra.

Recipe Type:  Soup
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     40 minutes
Yield:                Serves 2

Ingredients:


5-6 large Tomatoes
3 Tbsp Oil
1 Tbsp Gram Flour (Chickpea Flour / Besan)
1 tsp Cumin seeds (Jeera)
7-8 small Okra (Bhindi)
1 tsp Red Chilli Powder
Salt to taste
Water as required

Method:


Pressure cook the tomatoes with 1 cup of water for 1-2 whistles or 8-10 minutes. If cooking in a pan, cook the tomatoes until they are soft.
Peel the tomatoes and leave aside to cool.
Chop the okra.
Heat oil in a small pan and fry the okra until they are slightly browned and crispy.
Remove with a slotted spoon and sprinkle salt and mix well.
Once the tomatoes have cooled, blend into a puree.
Heat 3 tsp Oil in a large pan or pot and add the cumin seeds.
Once they brown slightly, add the gram flour and saute for 1 minute.
Pour in the blended tomatoes and the 1 cup of water it was cooked in.
Add salt and red chilli powder.
Let it come to a boil and then simmer for 5-8 minutes.
If the consistency is too thick, add more water. If it is too thin, add a 1 Tbsp gram flour mixed in water.
If the curry is too sour, add a little sugar. If the curry is not sour enough add a little tamarind juice or lime juice.
Add the crispy okra just before serving.
Serve hot with crusty bread or rice.


How to make spicy tomato soup recipe at One Teaspoon Of Life www.oneteaspoonoflife.com



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Creamy Pumpkin Soup [Vegan]

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I've been flip flopping on my desire to indulge one last time in December and eating healthy so my January resolution is easier to achieve. 

How to make creamy pumpkin soup recipe at www.oneteaspoonoflife.com


Last night I was all set to eat in, make some delicious whole wheat pasta with my quick home made Tomato-Basil sauce. But I gave in to Temptation by 7pm and joined Gee in eating out. We went and ate tacos and cheesy sandwiches. Not at all sorry cause the food was awesome and I enjoyed every bite of it. 

While we did not order any soups yesterday, they had a lot of house special soups that inspired me to eat soup today. I love soups, but I absolutely hate the package soups or canned soups. I'm all for home made hearty soups that I get to control. Control-Freak me. 

How to make creamy pumpkin soup recipe at www.oneteaspoonoflife.com


Raj loves soups. Every week at the super market I see him eyeing the soup packets - the ones I don't let him buy. So to keep him happy I make soups often. Especially more when he has the sniffles or it is cold. While Tomato is the house favorite, I love to try out different ones.

This Creamy Pumpkin Soup is one of my personal favorites along with Spinach Soup. It is vegan and has no added starch to make it creamy. I love this recipe cause it is probably the simplest recipe I know for a soup. No simmering for hours, no chopping tens of different vegetables. All it takes is pressure cooking garlic, and pumpkin and blending it along with spices. If you don't have a pressure cooker, just chop the pumpkin a little smaller and cook in a deep pan. The smaller the pieces, the quicker they will cook.

I sometimes add green chilli while pressure cooking to make the soup hot, and sometimes I just switch the chilli for pepper. I like heat in my soup and this mix of sweet pumpkin with the heat of chilli or pepper, is just awesome. 

Pair this soup with some crusty bread and dinner's handled in less than an hour and all you had to do for it was chop and blend. Hope you "souper" liked it!

How to make creamy pumpkin soup recipe at www.oneteaspoonoflife.com



Creamy Pumpkin Soup [Vegan]

How to make creamy pumpkin soup recipe at www.oneteaspoonoflife.com
Creamy Pumpkin Soup is a vegan soup made from ripe pumpkin.

Recipe Type:  Soup
Cuisine:            International
Prep Time:     15 minutes
Cook time:     30 minutes
Yield:                Serves 2

Ingredients:


3 cups diced Pumpkin
3-4 Garlic cloves
Salt to taste
Pepper to taste
Water as required

Method:


Pressure cook diced pumpkin and crushed garlic with 2 cups of water for 3-4 whistles or 15 minutes. If not using a pressure cooker, cook in a covered deep pan until the pumpkin is done and soft. You may need more water if cooking in a pan.
Drain and blend the pumpkin.
Add salt and pepper. Add the pumpkin cooking water if the soup is very thick.
Reheat and serve hot with some crusty bread.









How to make creamy pumpkin soup recipe at www.oneteaspoonoflife.com


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Tomato Gazpacho | Cold Tomato Soup

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Soup and Cold - It is not an association we Indians generally make. We are proud of the fact that we serve and eat "Garma Garam Khana" or "Hot hot food". We can eat hot meals immaterial of the season or the temperature outside. When we want something cold, we make sherbets or have kulfis and ice creams. The thought of a filling cold soup rarely crosses our mind. So, now, I present to you *drum rolls* "A cold tomato  soup - Gazpacho". 

A couple of years ago if you had asked my hubby dearest what Gazpacho is, he would have asked you to repeat the question. But a couple of years of food channels and food shows can have such an effect on a person, even someone not interested in food. He can now not only tell you what it is, but probably take over this blog and tell you how to make it :D. Ah! Such is the power of the small squarish box at home. Where would we be without the TV?

I was watching an old episode of Planet Food on this mighty little box. Padma Lakshmi was in Spain. She was with a Spanish woman who told that unlike the common belief that tomatoes are a base for Gazpacho, it really is just bread. 

Tomatoes came from South America and until the Spanish conquered it, Spain did not have tomatoes, but they still did have the Gazpacho. She showed one recipe with tomatoes and one with almonds. I'm not sure how the almond soup tastes, but tomato soup is a favorite at home. Do you remember, last week I made bread rolls and asked you not to throw out the edges? Voila, those edges are the star of this ship.. oops, soup. 

The Spanish senorita asked us to use stale dense bread, but, let's face it, unless we are in really big cities that have gourmet bakeries, we aren't exposed to varieties of breads. We get our regular sandwich bread , milk bread or the now famous brown bread/whole wheat bread. Feel free to use any bread you can get your hands on. Or like me, use the unwanted edges of your bread.




I think the adjustment stops here :(. We need Olive Oil. Extra Virgin would be nice, but you can use what you have. I don't think this recipe would shine as much with any other oil. I haven't tried, but if you do try and it turns out amazing, let me know. 


If you don't want to have this as your meal, then just have this in between meals when you want to fill your tummy with something healthy and you don't want to waste too much time cooking, coz, seriously, this is just a 5 minute job and all you need to dirty is your blender jar. 

I simply love these lazy healthy recipes. Makes me wish all healthy food was fast food. There would be no excuse to eat junk :)





Like we garnish our hot soups with croutons, gazpachos are garnished too. But with fresh ingredients. The almond one is garnished with grapes, a particular variety I believe, but I don't remember which :( The tomato is garnished with chopped onions and tomatoes.  I suggest, get creative and add what you and your family will enjoy.

This recipe makes 2 hearty portions.




Tomato Gazpacho | Cold Tomato Soup


Cold Spanish inspired soup made with bread and tomatoes

Recipe Type:  Soup
Cuisine:          Spanish
Prep Time:     5 minutes
Cook time:     15 minutes
Yield:              2 big bowls

Ingredients:

3-4 Bread slices or Bread Edges of about 10-12 slices
2 Tomato
2-3 cloves Garlic
3-4 Tbsp Extra Virgin Olive Oil
1/2 tsp Red chilli powder/ Pepper (Optional)
Salt
Cold water
Chopped onion, tomato and coriander leaves for garnish (Optional)

Method:

  • Soak the bread in water. 
  • Remove and squeeze out the water. 
  • Blend together the bread, garlic and tomato. 
  • Add the salt, red chilli powder or pepper and olive oil Blend for 1 min or until creamy 
  • Add cold water and give it a whizz 
  • Garnish with chopped onion, tomato and coriander leaves and serve cold
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Rasam

Yum

How to make Tomato Saaru Tili Saaru Tomato Rasam at www.oneteaspoonoflife.com

September it is, monsoons are still here, its been raining all day. It's super cold. 

After this, come the cold winter days...

Rains + Cold + Spicy piping hot Soup = Winning Combo!!!

Rasam is perfect for all these cold rainy wintery nights.

Rasam or Tili Saaru or Tomato Saaru is a South Indian Soup that is a burst of flavor. It is spicy, it is tart, it is hot, it is hearty, it is cozy- everything you want in a soup. Generally, rasam is eaten as an accompaniment with rice across South India. But you can have it just like soup and you won't complain.

How to make Tomato Saaru Tili Saaru Tomato Rasam at www.oneteaspoonoflife.com

Rasam forms an essential part of tradition here in Karnataka. It is served at weddings and religious celebrations across Karnataka. In fact, a lot of times, a caterer is classified as good or bad based on the taste of the rasam he/she makes.

Rasam is made by boiling chopped tomatoes along with tamarind juice, then adding Rasam Powder and cooked lentils. Add a tempering of spluttered mustard seeds and crispy curry leaves. Garnish with chopped coriander, occasionally grated coconut is also added. And you have the hot spicy cozy Rasam. Rasam tastes awesome with rice with a side of crispy fried Papad.

Rasam is a regular when any of us has stuffed sinuses... it instantly clears them up. Also, when we are sick and food seems tasteless, we have to have rasam to wake up our taste buds.

But you don't need cold wintery nights or to be sick to have Rasam. Rasam and Rice is a part of daily meal for many of us here in South India. Try it out, and you will certainly love it.

How to make Tomato Saaru Tili Saaru Tomato Rasam at www.oneteaspoonoflife.com

If you liked this, you may also like:

  • Corn Tomato Bharta - Indian curry made with grilled or roasted tomatoes and sweet corn
  • Dal Fry - Dal or Pigeon Pea Lentils cooked in restaurant style.
  • Tomato Soup - Spiced tomato soup.
  • Lauki Soup - Soup made with bottle gourd and moong dal. Very nutritious and filling.

Rasam | Tili Saaru

How to make Tomato Saaru Tili Saaru Tomato Rasam at www.oneteaspoonoflife.com
Spicy tart South Indian lentil soup made with tomato and tamarind.

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     10 minutes
Cook time:     30 minutes
Yield:              3-4 Servings

Ingredients:

2 cup Toor dal(boiled)
1 large Tomato
1 lemon sized ball Tamarind
2 tsp Oil
1 tsp Mustard seeds
1/2 tsp Cumin seeds
5-6 Curry leaves
1 Tbsp Coriander leaves(Chopped)
0.25 tsp Hing / Asafoetida
2 Tbsp Rasam powder
0.5 tsp Turmeric powder
1-2 tsp Red chilli powder
3 cups Water
Salt

Method:


Soak the tamarind in half cup of water for 10 mins.
Squeeze the tamarind so that the half cup of water is now tamarind juice.
Add this tamarind juice to a pan on the stove.
Add the chopped tomato and another ½ cup of water and cover and cook until the tomato is very soft and mushy.
Add the rasam powder, red chilli powder and turmeric powder.
Add the toor dal and the remaining water.
Add hing and salt and boil until the desired consistency is achieved.
Generally rasam is of very thin consistency.
In another small pan, heat the oil.
Add the mustard seeds. After they splutter, add the cumin seeds. Let them brown slightly, then add the curry leaves and immediately pour this oil into the rasam.
Rasam can be enjoyed as a spicy soup on cold days or as a curry with rice.


How to make Tomato Saaru Tili Saaru Tomato Rasam at www.oneteaspoonoflife.com
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Black Bean Soup

Yum
This has been on my list to post for a long time but I guess only laziness prevented me from posting it. Black beans are pretty much unknown out here. I first ate them at Panera Bread. The black bean soup which was a Thursday regular was the low fat vegetarian soup option. It’s nice to know something tasty is also low fat, isn’t it? I came back to Bangalore and black beans were nowhere to be found L Then one day while walking around a supermarket I found canned black beans. Since then it has become quite a regular soup at home. Filling and very Indian in spices and taste, this works well with everyone at home. Rajma looks a lot like black beans but tastes quite different, so don’t mistake the two. This soup so full of bean, is also very filling.


Black Bean Soup


Vegan soup made using spices and black beans

Recipe Type:  Soup
Cuisine:          Mexican
Prep Time:     10 minutes
Cook time:     20 minutes
Yield:              2 servings

Ingredients:

1 can Black Beans
1 Tomato
1 small Onion
2-3 cloves Garlic
1 tsp Cumin seeds / Jeera
1 tsp Cumin powder / Jeera powder
1 tsp Red chilli powder
2-3 tsp Oil
Salt
Water 2 Tbsp chopped Coriander leaves (Optional)


Method:

  • Wash and rinse the black beans as specified on the can.
  • Finely chop the garlic, onion and tomato
  • Heat oil in a large pan and add the cumin seeds
  • Once the cumin seeds brown, add the garlic and onion and fry until the onions are translucent
  • Add the tomato and cook until done
  • Add the cumin powder and rec chilli powder and fry for 1 min
  • Add the black beans, water and salt and boil for 4-5 mins.
  • Garnish with chopped coriander leaves (Optional)
  • Enjoy hot with crusty bread
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