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Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts

Jan 23, 2015

422: Tamatar Ka Shorba/Ginger Cumin Tomato Soup

Temperature, texture, color, aroma and taste all come together in this bowl of ginger cumin tomato soup.  Serve it with any bread.


Organic Tomato juice                  4 cups.
Finely chopped green chilies        1 Tbsp.
Salt                                           To taste.
Homemade Ghee                        2 Tbsp.
Cumin seeds                              1 Tsp.
Black peppercorns                      ½ Tsp.
 Chopped Fresh ginger                2 Tbsp.
Sugar                                        1 Tsp.
Sweet paprika                            1 Tsp.
Fat Free Cream                           ¼ cup


  • Heat the ghee in a pan. Once ghee started melting , sprinkle cumin seed and peppercorns and fry for 10 seconds.
  • Now add the chopped ginger, green chilies and fry for 3 minutes.
  • Pour the tomato juice , sugar, paprika and salt, stir and mix, Bring the soup into boil.
  • Reduce the heat to simmer and let it boil for 15 minutes.
  • Pour the half of the soup into blender and hold the blender with a towel and run the blender .
  • Blend it until the soup is smooth. Pour the pureed soup into a  bowl.
  • Repeat with the remaining soup. Transfer the puree soup- back to the sauce pan.
  • Stir in the cream and return the soup to a boil and uncovered over medium heat.
  • Serve the hot soup with bread.

  • Left over soup makes a great sauce for freshly cooked pasta.
  • You can topping with homemade croutons, freshly chopped cilantro and chopped chives.

Apr 16, 2014

Tofu & Lemongrass Vegetarian Thai soup

Last week I was craving for healthy, so I decided to make Thai soup.  I always make Tom Kha Gai at home.  I already posted the Tom Kha Gai soup in my blog.This time I wanted to create my own version of lemongrass soup at home.  This lemongrass soup  includes the health benefits of ginger, and lemongrass. This soup is an excellent remedy for a cold or flu. High in vitamins A and C, plus calcium, it is also extremely delicious, and makes an elegant soup to serve guests



Vegetable Broth                        3 cups
Lime Leaves (kaffir)                   2 no.(substitute with lime peel)
Fresh Basil leaves                       3 no.
 Chopped Galangal                      1 Tablespoon
Lemongrass, finely sliced              1 stalk
OR frozen prepared lemongrass     2 Tbsp.

 Finely chopped Fresh Thai chilies    3 No
Firm Silken tofu                            ½ blocks (Cut into 1” pieces)
Thai Chili sauce                              1 Teaspoon
Bamboo shoot                                 ¼ cup (optional)
Salt                                                To taste
Fresh lime juice                               1 Tablespoon                                               

  •  In a sauce pan, bring the vegetable broth to boil.
  • Once the boiling, add chopped lemongrass, galangal and lime leaves into it and boil for at least 10 minutes in very low heat. Reduce to a simmer and cover for 20 minutes to infuse.
  • Now add the chopped thai chilies, chili sauce, tofu , bamboo shoots  and salt. Let it cook  for another 5-8 minutes in a simmer. Switch off the stove heat.
  • Add the lime juice and taste for seasoning.
  • Taste-test for salt, If your soup turns out too salty, add more lime juice. Add more fresh chili or chili sauce if not spicy enough.
  • Garnish with basil and coriander leaves.
  • I could drink the whole pot (not bowl!) of this. Enjoy!
See my other Thai Recipes:
Thai Green Curry
Tom Yum Soup
Tofu Vegetable Soup
Thai Fresh Salad Rolls
Tom Kha Gai Soup/ Thai Coconut Soup

Jan 2, 2014

Vegetarian Noodle Soup

This simple soup recipe really relies on the natural flavors of the vegetables in this dish. This soup is an East and Southeast Asian staple. Perfect for winter. Serve with baguettes or bread sticks.


Egg free noodles                  ½ cup
Frozen vegetables                ½ packet
Chopped Jalapenos               2 no.
Green chili sauce                  1 tsp
Spinach (torn)                      ¼ cup                     
Dried Thyme                        ¼ tsp.
Vegetable Broth                   4 cups.
low-sodium soy sauce           1 Tbs.
Salt                                    to taste
Crushed Pepper                    ½ tsp.
Butter                                 1 tbsp.
Water                                 cook for noodles
Fresh basil stems, leaves      5–6 reserved for soup

  •  Cook the noodles according to package directions. Drain and rinse under cold water. Keep aside.
  • Melt the butter in a sauce pan, add all frozen vegetables, jalapenos and sauté for 5 minutes in medium heat.
  • Now add the torned spinach leaves , sauté for one more minute.
  • Now add the green chili sauce,soy sauce and dried thyme and mix well with vegetables.
  • Now add the vegetable broth, salt, crushed pepper and cooked noodles.
  • Bring to a boil over medium-high heat, stirring frequently. Remove from heat.
  • Serve basil and lime  wedges on the side to be stirred into soup.
  • Enjoy the cold weather with this hot noodle soup.

Dec 16, 2013

Vegetarian Minestrone Soup

Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice.  It is a very popular vegetable soup that is quite healthy and low in fat. This recipe is no oil in it. This vegetarian soup contains carrots, tomatoes, green beans, spinach, zucchini, canned beans, and cooked pasta, in vegetable broth with herbs.

Ditalini Pasta

Ditalini pasta (Or) Macaroni Pasta     1 cup     (the tiny cylinder-shaped noodles)
Vegetable broth                              4 cups
Crushed black Pepper                      1tsp.
Dried Basil                                     1tbsp.
Oregano                                         1tsp.
Bay leaves                                      1 no.
Organic Tomato Sauce                       ¾ tin
Kidney bean                                     1 tin
Salt                                                 to taste

 Chopped Tomatoes                        1no. 
Frozen vegetables                           1 cup.
Chopped Zucchini                            1 cup
Yellow squash Chopped                    1 cup.
Chopped Spinach                             ½ cup
 For Garnish

Parmesan cheese or Cheddar cheese 
Chopped Cilantro                              1 tbsp.

  • In a slow cooker, add all ingredients expect pasta and cheese, and left it on high for 3to 4 hours or until vegetables are tender. If needed, add a little more water to the soup.
  • In a separate pot, boil the pasta, drained them and added to the slow cooker and stir them well. Cook just until combined
  • Remove bay leaves before serving.
  • Serve immediately with fresh grated Parmesan cheese& Cilantro leaves.

  • Serve with crusty bread and a salad for a hearty meal.
  • Leftovers store very well in the refrigerator.

May 17, 2013

Vegetable Tortilla Soup

Tortilla soup is a Mexican staple. Homemade tortilla soup is easy to make healthy ,and high fiber kidney beans for protein. Tortilla soup can be very spicy or rather mild, depending upon what chilies are included.  If you want extra heat, try a chipotle or ancho chili.
The tortilla strips should be added at the last minute to preserve their crisp texture. A squirt of lime juice brings all the flavors together.

Corn Tortillas                                                         4 nos.
Jalapeno peppers (seeded and chopped)                   2 nos.
Frozen corn kernels                                                 1 cup
Zucchini & carrot   (chopped)                                   1 cup
Kidney beans                                                           ½ can
Vegetablebroth (see the link)                                  3 cups
Ginger paste                                                             1 tsp
Organic Tomato sauce                                                ½ tin
Ground cumin                                                            1tsp.
Cayenne pepper                                                        a Pinch
 Finely chopped Fresh (coriander leaves)                     1/3 cup
Shredded Low-fat Monterey Jack                                 ¼ cup    
 Fresh Lemon Juice                                                     2 tsp.
Salt                                                                          to taste
Olive oil                                                                     2 tbsp.

  • Cut the tortillas into half and then sliced into thin strips (Using a pizza cutter helps here.)
  • Heat the oven to 400 degrees. Spread the tortilla strips evenly on a baking sheet. Bake until crisp and beginning to brown, 7-8 minutes.  Keep aside.
  • Put the frozen corn kernels, kidney beans in the microwave bowl, and heat it for 5 minutes.
  • Heat oil in a soup pan,  add ginger paste, tomato  sauce, jalapeno, Cayenne pepper,2 tbsp. of chopped cilantro and ground cumin.
  • Cook for 5 minutes,  in the medium heat. Stirring occasionally, until thickened. Now add the broth.  Mix well.
  • Add corn, kidney beans and zucchini & carrot. Add salt.  Reduce heat, cover and simmer for 10 minutes.  
  • Remove from the heat and add chopped cilantro in it.
  • Ladle the soup into the  bowl. Sprinkle lime juice, Top the soup with cheese, tortilla strips and cilantros
  • Serve hot.

 You want to make this soup very fast, instead of Tortillas , you can use left over Tortilla chips.

Apr 2, 2012

Tomato Carrot Soup

Soups are always considered to be healthy dish which should be included in our daily diet . If the soup is prepared at home from fresh tomatoes and carrots which are rich in vitamin A & C then it becomes more nutritious. Good warm and cold, this bright tasting soup can be made ahead and frozen. Of course you can use fresh tomatoes instead of canned.  Very simple and delicious soup.

Tomatoes                                       - 4 no (Blanched and Peeled)
 Medium size Carrots                          – 2 no (Peeled and grated)
Red Pumpkin                                    - 1 cup
Chopped Jalapenos                             – 1 1/2 tbsp.
Grated Ginger                                    – 1tsp.
Sugar                                                – 1tsp
Salt and Black Pepper                          to taste
Mixed dried herbs (optional) a pinch
Bay leaf                                            – 1 no
Corn flour                                        – 1 tsp
Butter                                               – 1 tsp
Cream                                              – 1 tbsp
Water –                                           ½ - 1 cup
Coriander leaves                                 for decoration

  •  Wash tomatoes, blanched and  Peeled (immerse the tomatoes in boiling water for 5 minutes, remove and plunge into cold water. Peel).Peel the carrots and grated.
  • Chop the peeled tomatoes. Heat the butter in a heavy bottomed pan; add the bay leaf and ginger
  • Add the grated carrots, chopped pumpkin, Jalapenos and tomatoes and sauté for about 3-4 minutes.
  • Add a little water and cook them.
  • Now put all the vegetable into a blender and blend properly and the strain it through a strainer so as to remove the tomato seed. The soup mixture is now ready to cook.
  • Heat butter in a pan and add the soup mixture. And a ½ cup of water. Add sliced ½ tbsp. of Jalapeno, pepper powder, Sugar and salt if required.
  • Reduce flame and simmer covered for about 5 to 8 minutes.
  •  Now mix a tsp. Corn flour in 1/2 cup of water and add that to the soup. Stir continuously until the soup becomes little thick and the volume is reduced.
  • Serve in a Soup Bowl and Garnish with Fresh Cream and coriander leaves.

Apr 1, 2012

Tom Kha Gai -- Thai Coconut Soup

This soup is northern Thailand specialty, called tom kha gai. I'm a huge fan of coconut(Thanks to Kerala) & Thai food(thanks to moving to US). The first time I tasted  vegetarian Tom Kha Gai, at Thai Restaurant served it to me in a large mug.  Paddy asked me Do you like it.? “I love it! It’s like heaven on my tongue.” Ever since then, I’ve been an addict to this soup. So I want to try this soup at home. It really came out well. This recipe is adapted from I create my own version. The end result was exactly what I was hoping for. It was the comforting and familiar Thai restaurant taste. 
Homemade Vegetable stock -                           2cup
 Lite coconut milk                                           1 cup
Minced galangal                                              2 tsp.
Fresh Lemongrass   -                                       3 tbsp.
 Kaffir Lime Leaves – 2/Grated lime zest            1 tsp.
Lime juice                                                      1 tbsps.
 Thai Frozen stir fry vegetables                         1 cup
Chopped Thai chilies                                        2 no
Thai red chillis paste                                        1-2 tbsp. (depending on desired hotness)
1 red bell pepper, sliced into matchstick-sized strips (reserve some for garnish)
Peanut Butter                                            -      1 tbsp. (optional)
Fired or fresh tofu                                             ½ cup
Sugar                                                               1 tbsp.
Soy sauce                                                         1 tsp.
Salt                                                                 to taste.
Coriander leaves                                                1 stem

  • Put the stock into a pot and bring to a boil. Toss the Galangal, lemongrass, sugar, and lime leaves in. Simmer for 5 minutes.
  • Add the coconut milk, chilies, soy sauce, chili paste and simmer for another 5 minutes.
  • Now add the vegetables and fried or fresh tofu, salt and peanut butter. Stirring well to combine
  • Simmer for about 10 more minutes.
  • Turn off the heat, add lime juice and garnish with coriander leaves. Test for saltiness and sourness.
  • You should get the earthy flavor of Galangal, noticeable amount of saltiness, sweetness from the coconut milk, and a fair bit of lime flavor, with a hint of chillis in the background.
  • Garnished with red pepper strips and grated lime peel, with extra lime on the side.
  • Galangal has no real substitute. Ginger does a poor job. In this soup especially, the whole point is the Galangal flavor, so ginger simply won't do. (Tom Kha means "boiled Galangal".).
  • I buy lots of lemongrass and Galangal ahead, then chop and freeze in pre-sorted Ziploc bags for future use.  They keep quite well.

Tom Kha Gai Soup

Hot and Sour Vegetable Soup

This is one of my favorite Chinese soup.  This soup is prepared a million ways depending on the region of China. Made of simple ingredients, this soup does not take a lot of your time, and is great for people suffering from cold. 

To Make a delicious  soup:

1. Always use vegetable stock. Do not use water to make hot and sour soup. You can make a vegetable stock from scratch or buy ready-made ones.
2. Use natural vinegar. Do not use cheap vinegars. Rice vinegar is preferred, especially dark ones. Best to add vinegar it last.
3. Thickening is an art.   Adjust the amount of corn-starch mixture needed.
4. Cut ingredients into similar sizes.

Sambal chili Sauce
My version is heavy on the spicy heat.

Carrots chopped                                 3 tbsp.
Cabbage shredded                              3 tbsp.
Chopped capsicum                              2 tbsp.
Chopped French Beans                        2 tbsp.
Freshly grated ginger                          2 tbsp.
Soft tofu –                                         ¼ cup (optional)
Snow peas (sliced)                             8-10
Fresh red chillies (sliced)                    4 nos.
Home made Vegetable stock              4 cup
 Sesame Oil                                       1 tbsp.
White Black Pepper                            ½ tsp.
Rice Vinegar                                       1 tbsp.
Chili sauce (Samba Chili sauce)           1 tsp.
Corn flour /Corn starch                       2 tbsp.
MSG (Ajinomoto )                               ¼ tsp  (OPTIONAL)
Sugar                                                  1 tsp
Salt                                                     to taste
Fresh coriander leaves                        1 Tbsp.

  • Dissolve corn flour in quarter cup of water and set aside.
  • Heat oil in a wok, add snow peas and green chilies. Sauté for some time.
  • Now add vegetable stock in it. Add chili sauce, soy sauce,  sugar, salt, ginger and pepper powder and bring the mixture to a boil.
  • Now add all vegetables in it and cook for a minute on medium heat. 
  • Now add MSG and  vinegar , bring the mixture to a boil.
  •  Add Dissolved corn starch to the soup stirring constantly till it becomes thick.
  • Cook again for a  minute then remove from flame.
  • Add the cubed tofu  and boil for minute. 
  • Pour the soup into the serving bowl.
  • Garnish with chopped coriander and serve hot.

  •  In this recipe I used  Sambal Oelek (ground chili sauce ),  because this chili sauce  is made of chilies with no other additives such as garlic or spices for a simple taste.

Homemade Vegetable Broth

Since  a store - bought broth containes onion, garlic and leeks, my preference is to make it at home.Homemade vegetable broth is easy to make and so much healthier and more flavorful than anything that you can buy in a supermarket. A basic and flavorful vegetable broth recipe to make vegetarian soups, vegetarian gravy, or just to add flavor to a variety of vegetarian recipes. 

Chopped Carrot               – 1 no
chopped Celery               – 1 stalks
chopped Potato                 – 2 no
chopped Cauliflower        – ½ cup
chopped Zucchini             1 no
 Chopped Any greens       – 1 cup
Bay Leaves                       3 no
 Chopped Capsicum          – 1 no
Mushrooms   (optional)       ¼ cup
Water                                6 cups
Dash salt and pepper


  • Put all ingredients in a large pot and bring to boil.
  • Reduce the heat and simmer for 30-45 minutes.
  • Strain out the vegetables and remove the bay leaves.
  • Broth is ready to use as a base for soups, gravies.

Aug 7, 2011

Tofu Vegetable Soup

Discovered over 2000 years ago by the Chinese, tofu is sometimes called "the cheese of Asia," because of its physical resemblance to a block of farmer's cheese. Tofu is a highly nutritious, protein-rich food that is made from the curds of soybean milk. Off-white in color, it is usually sold in rectangular blocks. Tofu is a staple in the cuisines of many Asian countries. Tofu is its Japanese name, while in China it is known as doufu.. Tofu contains a low amount of calories, relatively large amount of iron, and little fat. Tofu has been found to be a great source of calcium and vitamin E as well.
Combined with vegetables and Tofu, this delicious soup is a complete meal in itself and a bowl of warm comfort on a chilly day. ENJOY!

Organic Tofu, Medium or Soft     – 1package
Chopped Carrot                         – ¼ cup
Chopped Cabbage                      – ¼ cup
Chopped pumpkin                       -1/4 cup
Chopped broccoli florets              – 5 no
Green Chilies –                              4 no
Galangal (Tender Thai Ginger)      – 1tsp
 Thai Red chili paste                   – ½ tsp.
Butter                                       – 1 tbsp.
 Water                                        3 cups
Salt                                          to taste
Pepper  powder                          1/8 tsp
Coriander leaves                           - few

  • Cut Tofu into 1-inch cubes.
  • Cut green chilies and galangal, broccoli into small pieces..
  •  Heat butter in a pot and stir fry all vegetables, chilies, ginger for few minutes.
  • Then add water, chili paste and tofu. Bring to  boil. 
  • Cook over medium heat about 15 minutes until vegetables are tender.
  • Add salt, and pepper.  Garnish coriander leaves on it.
  • Serve hot.

Tofu Soup

May 1, 2011

Corn Soup

Corn, one of the most popular and versatile vegetables, is also a good source of several nutrients. Corn is a low-fat complex carbohydrate that deserves a regular place on any healthy table. This high-fiber Corn is a body building food.
Corns Health Benefits are;
- Corn bran is a heart protector, when eaten everyday it can lower cholesterol in the body.
- Cornstarch can prevent diaper rash.
- Corn is also beneficial in anemia and constipation at-fighting kernels of goodness are also hearty and satisfying.
Consumption of corn kernels assists the management of non-insulin dependent diabetes mellitus (NIDDM) and is effective against hypertension
           For these various reasons, the consumption of sweet corn is very necessary, as it has so many health benefits. It is a good idea to include sweet corn as a staple part of your diet to a considerable extent so as to maximize the benefits that you can glean from this rich food source.

Frozen  corns-                                1 cup
Carrot –                                         ¼ cup (chopped)
Green peas –                                  ¼ cup (boiled)
Grated ginger                                 1tbsp
Cabbage,                                       1/4 Cup  (thin strips )
Cheese –                                        2 tbsp (optional)
Sugar                                              1 tsp
Pepper powder                                 to taste
Green chillies –                                  3 no (chopped )
Corn flour –                                    1 tsp (mix with 1 tbsp of water)
Salt                                                   to taste
Oil                                                   as required
Cilantro leaves                                    for garnishing
Water                                              as required


  • Take a pan and heat a little oil, fry frozen corns, green peas, carrot, ginger, green chillies, and cabbage .
  • Cook all above vegetables in the microwave until soft.
  • Take a pan, adds water and add cooked vegetables and cook for few more minutes. Bring it to a boil.
  • Combine salt, pepper and sugar with it, mix well. 
  • Boil for about one minute and add corn flour water in it. Lower the stove heat. Let it boil for one more minute.
  • Remove it from the heat. Finally add cheese to it. 
  • Garnish it with the coriander leaves and serve hot . 

Carrot and Pea Soup

Chopped carrots                           1  cup
Fresh or frozen green peas             1/2 cup
Chopped Jalapenos s                    - 1 no
Water                                          2 cups
Crushed black peppercorns              ½ teaspoon
Green cardamom pods, crushed         2 no
Cloves                                          – 2
stick cinnamon                               1-inch
Bay leaves                                      2
Juice of  lemon                                1
Salt                                               TO TASTE
 heavy cream                                 ¼ cup(optional)
Milk                                              – ¼ cup
chopped fresh cilantro leaves             2 tablespoons 
  • Heat the stock in a saucepan.  Place peppercorns, cardamom, cloves, cinnamon, and bay leaves in a square of cheesecloth and tie the cloth closed. 
  • Add to the pot, along with the carrots, peas, Jalapenos, lemon juice, and salt to taste.  Bring to a boil. 
  •  Reduce heat and simmer until the liquid is reduced by half.  Remove from heat and discard the bag of spices.
  •  Let the soup cool slightly, then puree in a food processor or blender until smooth. 
  •  Force the soup through a strainer into a clean pan.  Add the heavy cream/ milk and bring the soup to a simmer, skimming if necessary. Garnish with chopped cilantro.

Carrot and Pea Soup

Indian Groceries

Pressure Cookers