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Ingredients:-
Corn (boiled)- 1 cup ( I used frozen corn)
Mushrooms(finely chopped)- 1Cup
Onion (finely chopped) - 1/2
Ginger paste - 1 tsp
Garlic - 1 clove
Butter - 2 tbsp.
Salt to taste
Pepper to taste
Milk - 1 cup
Vegetable broth - 2 Cups
Method:-
* Heat butter in a pan and Saute onions and ginger paste , garlic clove till translucent.
* Add mushrooms and saute a little.
* Then add milk , vegetable broth , corn and simmer for another 10 minutes.
* Season with salt and pepper and remove from the heat and puree in a blender.
* Return the puree to the pan.Allow it to boil for another 5 minutes.
* Serve with garlic or plain bread.
This is reaching Herbs and flowers-Mushrooms hosted by RS originally started by PJ.
This soup is simple ,warming and easy to digest, it's the perfectly healthy treat.Serve it with a salad and you have a quick and easy dinner that the whole family can enjoy.This simple soup is not only tasty but it’s also high in vitamin C and fiber.
Ingredients:-
* 2 tbsps butter, room temperature
* 250 gms broccoli (Cut into individual florets with the stalk)
* 1 large onion, chopped
* 1 carrot, chopped
* 1 clove garlic , chopped
* Salt to taste
* freshly ground black pepper to taste
* 2 tbsps all-purpose flour
* 2 cups vegetable broth
* 1 cup milk
Method:-
Heat butter in pan over medium heat. Add chopped broccoli, onion, carrot,garlic and saute until onion is translucent,about 8 minutes. Add the flour and cook for 1 minute, until the flour reaches a golden color. Add vegetable stock and bring to boil.Simmer uncovered until broccoli is tender, about 15 minutes.Add milk and Puree in the blender until smooth.Add salt and pepper, to taste, and then Return the puree to the pan.Allow it to boil for another 5 minutes.Serve hot with croutons.
Potage is French implying thick (creamy soup ) made in a pot with an assortment of vegetables . And simple soups play a huge role and this Potage is one..Potage is very easy to make with a key ingredient ‘thyme’. This herb "Thyme" helps to relieve from cold,thereby,a good one for Winters.
Ingredients:-
* 1 medium leek. choppped with greens
* 1 medium carrot
* 1 parsnip, peeled and chopped
* 1 medium potato,chopped with skin
* 1 celery, chopped
* 2 garlic,minced
* few sprigs of thyme
* salt to taste
* pepper to taste
* 1 tbsp butter / Olive oil
* 2 tbsp milk
Method:-
1. Add butter in a non stick pan . Add the leeks,celery,parsnips,potato,garlic,carrots and saute well along with some salt. Close the lid.
2. After 5 min, add few springs of thyme and pour 2 cups of vegetable stock/water and close the lid again.
3. Simmer till the vegetables get soft. Remove the thyme from it and then process it in a food processor and then pour it back in the pan. Add the milk. Season to taste and heat for 5 more mins. Serve warm.
You can make the soup as thick as you likes.
Soups are always considered to be healthy dish which should be included in our daily diet.Every spoon that goes into your mouth is full of health .This Carrot Tomato soup is rich in Vitamin A and Vitamin C.I found this soup to be more nutritious, healthy as well as tasty. Its Sweet and tangy taste makes it more delicious for kids..Kids will definitely Love it.It is good for infants and toddlers also.
Ingredients:
Carrot - 2 big
Tomatoes - 2
Pepper - 1/4 tsp (Adjust according to your level of spice)
Butter - 1 tsp
Sugar - 1/2 tsp
Salt to taste
Vegetable stock /water -2 cups
Method:
Cut carrots and tomatoes into big pieces. Cook them with one cup of water in pressure cooker or microwave until they are completely cooked. Cool and blend in a blender to a smooth paste.Strain it to remove tomato seeds . (I dont strain the soup, because I feel straining will remove all the fibers from the soup).
Bring the mixture to boil adding 2 cups of vegetable stock. Add salt ,sugar and pepper.Simmer for two minutes.
Serve hot garnished with butter or cream.
Vegetables like spinach are high in iron.Spinach is an excellent source of vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6. It’s a very good source of protein, phosphorus, vitamin E, zinc, dietary fibre, and copper. It’s a good source of selenium, niacin.
Ingredients:
1 onion, peeled & finely chopped
2 small potatoes, peeled & diced
25g butter /olive oil
120ml vegetable stock
2 cloves garlic
1 tsp Black pepper powder
Salt to taste
3 cups spinach, washed, chopped & stalks removed
Method:-
Thoroughly cleanse fresh spinach and pick out damaged leaves and stalks.
Saute the onion in the butter or o live oil over a low heat for 4-5 minutes until soft.
Add Potatoes and cook for 5 -7 minutes.Add garlic cloves.
Then add the spinach sauté until tender. Spinach leaves will shrink and appear wilted when done.
Cool it.Puree in a blender.Add fresh water or vegetable stock until mixture is of the desired consistency. Add black pepper and salt .Cook on medium heat for 5-10 minutes.
Serve Immediately.
Tomato rasam is a poplular south Indian cuisine. It is also known as tomato chaaru and cooked daily as a part of meal in all over South India.Being a South Indian and growing up in that environment this version was my favorite. Rasam goes great with the dal and rice. Its wonderful sour and spicy taste is liked by everyone.
Ingredients :-
Whole pepper - 10
Jeera - 2 tsps
Garlic flakes - 3
Chopped Coriander leaves - 2 tsps
Salt to taste
Oil - 1 tsps
Curry leaves - 5
Rasam powder - 1tsp
Jaggery – 1/2 tsp
Hing (Asofotadia) a pinch
2. Add lot of water to the pulp, salt, rasam powder and jaggery and mash well either with hand or with a hand blender.
3. Powder Pepper,Jeera, garlic coarsely.
4. For tempering, heat oil, add mustard seeds, jeera ,curry leaves, once they crackle add powdered pepper, jeera, garlic ,Hing. Fry little and add it to the tomato rasam.
5. Boil well for 5-10 minutes, add coriander leaves.
6. Serve hot as a soup or with steaming hot plain rice and papads. A dash of ghee in the rasam before serving will enhance the taste.
Cold ,Cold, Cold ..... Ya ,Winter has started here. Yesterday it was very cloudy so was feeling very cold .So I wanted to drink something hot to stay warm ,and a hot pot of soup is a delicious, and hearty way to help keep the cold at bay. Nothing warms us as a steaming bowl of soup when cold winter weather frosts our toes and noses. Its very boring to have the same soups again and again. So I tried a healthy carrot soup which I bookmarked so many days before.
Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes.Carrots are considered to be the ‘best vegetable’ for balanced diet.
This spicy version of Carrot soup is guaranteed to clear your sinuses on a cold winters day :-)Ingredients:-
Carrots – 5 Medium
Butter – 1 tbsp
Bay leaf -1
Onion -1 medium
Ginger – 1 tbsp finely chopped
Curry Powder - 1 tsp
Black Pepper Powder- 1/2 tsp
Water – 3 cups
Milk – ¼ cup
Sugar – 1 tbsp
Salt to taste
fresh parsley, finely chopped for garnish
Method:-
Melt 1 tablespoons unsalted butter in a pressure cooker over medium heat. Add1 bay leaf,
1 medium onion, chopped and fry till soft. Add in 5 medium carrots chopped into bite size pieces, 1 tbsp ginger, chopped finely ,cook for 2 minutes, till coated with the butter. Add 3 cups water , 1/2 teaspoon Black Pepper, 1 teaspoon curry powder .Bring to a boil over high heat. Put on the Pressure cooker lid and let it whistle 3 times. Take off the heat and let it cool. When cooled, open the pressure cooker, puree the mixture in a blender till smooth. If you have one of those stick blenders, more power to you. Pour the soup back into the cooker and stir in 1/4 cup milk, 1 tbsp sugar,Salt to taste.
Reheat over medium heat until piping hot. If soup is too thick, add water or milk until it reaches your desired consistency. Adjust Salt and pepper to taste. Ladle into bowls and top with a finely chopped parsley.Serve immediately.
This is my entry for WYF-Soups/Salads/ Starters hosted by EC.
Ingredients:-
3-4 fresh tomatoes, stemmed & wedged
2 cloves garlic, sliced
1 onion, wedged
2 Tbsp. butter
2 Tbsp. Corn flour
3/4 cup milk
Salt to taste
Black Pepper Powder to taste
Method:-
1) Combine tomatoes, garlic and onion in microwave safe dish. Microwave on HIGH
8 minutes or until tomatoes are falling apart.
2)Puree mixture in blender.
3) Put through sieve to remove skins and seeds. Set puree aside.
4) Melt butter in microwave.
5) Add flour and stir briskly. Microwave on HIGH 1 minute.
6) Slowly add milk. Microwave on HIGH 3 minutes or until thick. Stir after each minute to avoid burning of food.
7) Gradually add tomato mixture to white sauce. Mix well.
8) Add salt and pepper to taste.
9) Serve hot with: croûtons or bread sticks.
- Standing time is a very important step as it completes the microwave cooking process of a dish. Ideally, allow the dish to stand for about 5 minutes before serving.
TIPS:
This my contribution to Srivallis MEC- Soups and Stews
Sweet corn soup is a good source of many nutrients. A medium-sized ear of corn has about 75 calories and one gram of fat. It supplies carbohydrates, protein, and potassium, and is a good source of dietary fiber. Other nutrients include thiamine (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorous, and manganese. Corn also contains beta-carotene, and is a useful source of protein.Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes.And cabbage increases production of enzymes involved in detoxification.Its one of my families favorite Soup.
Ingredients:-
Butter - 2 tablespoons
Onion - 1 medium chopped
Corn Flour- 2 tsp
Fresh or frozen corn kernels - 2 cups
Carrot - 1/4 cup chopped finely
Cabbage - 1/4 cup chopped finely
Vegetable stock - 1 cup(can be replaced by water)
Milk - 2 cups
Coriander/parseley - 2 teaspoons chopped
Black pepper and salt to taste
Soya Sauce -1/2 tsp
Vinegar - 1tsp
Method:-
In a large microwave safe bowl combine the butter and the onion..Microwave on high for 1 minute or until the onion is tender..To get a creamy corn soup blend the vegetable stock and corn together leaving some corn kernels for garnish..Stir in the 2 tsp of Corn flour with 1/4 cup of water to form a paste..stir in corn,carrot,cabbage and vegetable stock..Cover with plastic wrap and microwave on high for 6 minutes or until done.Add salt and pepper to taste..Add soya sauce and microwave for 30 seconds.Add 1 tsp of vinegar and mix well.Garnish with coriander ....There you go….. ready to enjoy the hot, steaming, sweet corn soup.
This is my contribution for Srivallis MEC :Soups and Stews
