Mixed Vegetables Pasta Soup

Ingredients:
Pasta - 1.5 cup
Onion - 1 (chopped)
Mixed vegetables - Corn, peas, carrot, cabbage and beans (chopped)
Spinach - few leaves (torn)
Basil leaves - 15 very small leaves (torn)
Oregano - 1 tsp. (dry)
Pepper powder
Salt (to taste)
Olive oil
Red chilli flakes - 1 tsp.

Method:
Cook pasta as per instructions and keep aside.
Heat olive oil and add the onion pieces. Saute till translucent.
Add the vegetables and saute. Pour required water and cook till they are tender.
Now add the spinach and basil and cook for 4 minutes. Remove from heat and cool slightly. Mash the vegetables and greens coarsely.
Again keep it in the heat.
Now add the oregano, red chilli flakes, pepper powder, pasta and salt. Mix.
Cook again for 2 minutes. Remove from heat.
Enjoy piping hot.

Sent off to Joey's "Winter Warmers" event and the Doctor's "Soup Recipes" event.

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Cream of Mushroom Soup

Ingredients:
Button mushroom - 200 gm (sliced)
Milk (low-fat) - 1 cup
Bay leaves (big) - 1
Cloves - 4
Cinnamon - 1 stick
Pepper powder - 1/4 tsp. (or as per taste)
Salt (to taste)
Garlic - 3 pods
Onion - 1 (sliced)
Olive oil

Method:
Heat oil in a pan and add bay leaf, cloves, cinnamon, onion and garlic.
Saute till the onions turn translucent.
Add sliced mushrooms and saute for 2-3 minutes.
Pour 2 to 2 1/2 cups of water. Bring it to a boil.
Cover and cook for ten minutes.
Remove from heat and cool it slightly.
Discard cinnamon, bay leaf and cloves.
Strain the mushrooms and reserve the liquid.
Blend the mushrooms by adding the liquid little by little.
In a pan, add the blended mushroom, milk and bring it to a boil.
Remove from heat and add salt and pepper.
Enjoy the hot piping soup with any bread of your choice.

Sent off to Joey's "Winter Warmers" event.

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Barley Soup

Ingredients:
Barley - 1 cup
Onion (small-sized) - 2 (sliced)
Garlic - 3 cloves (peeled & chopped)
Tomato (big) - 1 (diced)
Beans - 15 (chopped)
Carrot (big) - 1 (chopped)
Cabbage - 1/4 from one head (shredded)
Olive oil
Salt and pepper to taste


Method:
Cook barley with required water and cover and keep aside.
Heat oil in a deep pan and add garlic and onion. Saute for a few minutes.
Pour water and add carrot, beans and tomato pieces. When the veggies become tender, add the shredded cabbage. Let it cook for 2 minutes. Remove from heat and cool.
Grind and run through the strainer. Add this water to the barley and bring it to a boil.
Add salt and pepper powder to taste. Serve warm.

Note:
Here is another option. Instead of grinding the veggies, add them with barley and consume it.

Sent off to "CWF-Whole Grains: Barley" event.

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Tomato Coriander Shorba

Yesterday while shopping, we visited this restaurant 'Moti Mahal Deluxe'. One of the food items we ordered was the tomato shorba. My dot loved the shorba and asked me to make some at home. Said it's exactly tasted like the one in the restaurant. So, here it is (after surfing through the net).

Ingredients:
Tomatoes - 4 (chopped)
Onions - 1.5 (diced)
Ginger - 1 tsp. (chopped)
Kashmiri red chilli powder - 1/4 to 1/2 tsp.
(I use Everest brand)
Cloves - 3
Bay leaves - 1 (big) or 2 (small)
Cumin seeds - 1 tsp.
Water - 4 to 5 cups
White pepper powder - according to taste
Salt (to taste)
Coriander leaves - 3 tbsp. (chopped)
Olive oil

Method:
Heat oil and add cloves, bay leaves and cumin seeds. When the cumin seeds sizzle, add diced onions and saute. Pour water. Add tomato pieces, ginger, kashmiri red chilli powder and salt. Bring it to a boil. Cover and simmer for 15 to 20 minutes. Remove from heat and strain. Bring the soup to a boil for 2 minutes. Add the coriander leaves and white pepper. Serve hot.

Sent off to Umm Mymoonah's "Iftar Moments: Hijri 1431" event.

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Black-eyed Peas, Pasta & Tofu Soup

Ingredients:
Pasta (elbow) - 1 cup
Black eyed pea - ½ cup
Tofu - 200gms (cut into cubes)
Onion - 1 (chopped)
Garlic - 2 cloves (chopped)
Tomato - 1 big (chopped)
Ripe red chilies - 1 (sliced)
Potato - 1 (peeled & chopped)
Mixed herbs - 2 tsp.
Ajwain - 1 tsp.
Salt and pepper (to taste)
Olive oil

Method:
Soak overnight and cook black-eyed peas in a pressure cooker.
Cook pasta as per instructions.
Heat oil and add onion and garlic.
Fry till onion becomes tender.
Add the red chili and tomatoes.
Fry for 2 minutes.
Add potato and required water .
When potatoes are tender, add the pasta , water & black eyed peas.
Bring it to a boil.
Now add the mixed herbs, ajwain, tofu and salt
Cook it for 5 minutes in a low flame.
Finally add the fresh ground pepper and enjoy the soup.

Sent off to MLLA-20 hosted by Rachel and originally started by Susan and to Pasta Party hosted by Jyoti.

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Zucchini Soup

Ingredients:

Zucchini - 2 (medium & chopped)
Scallion - 1 (big-chopped)
Basil leaves - 8 (small)
Oregano - 1 tsp. (dry)
Milk - ¼ cup (1% fat)
Extra virgin olive oil
Salt
Pepper
Flax seeds powder
Lemon juice - 2 tsp.

Method:
Heat the olive oil and add the scallions.
Add the zucchini and sauté for 2 minutes.
Add water by covering the zucchini.
When it is tender, add torn basil leaves and oregano.
Let it cook for 2 minutes.
Remove from heat and let it cool.
Blend them.
Add milk and give a pulse.
Add salt.
Sprinkle pepper powder, flax seed powder and lemon juice.
Have it warm with any bread.

Sent off to Usha's "Healthy Inspirations Event-Soups".

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Chickpeas Pasta Soup-Tried & Tasted from Tongue Ticklers

Original recipe found here.
Ingredients:
Chickpeas - 1 cup (cooked)
Macaroni (elbow) - a fistful (cooked)
Onion - 1 (thinly sliced)
Carrot -1 (thinly sliced)
Green peas - a fistful
Sweet corn -2 tbsp (instead of baby corn)
Mushroom - 5 (thinly sliced)
Garlic - 3 cloves (small & crushed)
Basil leaves - 5 (torn)
Dried rosemary - ½ tsp. (didn’t add)
Spaghetti - 5 (halved) (didn’t add)
Black ground pepper - as required
Salt (to taste)
Water - 5 cups
Oil

Method:
Heat oil and add the onion & fry.
Add the garlic and fry.
Add the carrot, peas, corn, basil and mushroom and fry till they are cooked (if required, add a little water).
Add chickpeas and 5 cups of water.
Cover and cook for 2 minutes.
Now add the macaroni, salt and pepper.
Bring it to a boil.
Serve hot.

Sent off to "Tried & Tasted November 2009" hosted by The Singing Chef. Tried & Tasted is originally started by Zlamushka.

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Tomato Pasta Soup

Ingredients:

Tomatoes - 4

Pasta - 3/4 cup (cooked)

Carrot - 1 (medium)

Cabbage - 1/4 cup (shredded)

Beans - 8 (chopped)

Onion - 1 (chopped)

Oregano (dry) - 1 tsp

Basil leaves (fresh) - 4 leaves chopped

Pepper

Salt (to taste)

Olive Oil - 1 tsp

Method:

Peel and chop the tomatoes.

Heat the oil in a pan and fry the onions.

Add the beans and carrot & saute.

Add 4 cups of water and bring it to a boil.

After 4 minutes, add the shredded cabbage and tomatoes.

Cook till all the veggies become tender.

Cool and puree them.

Again bring it to a boil.

While boiling, add the pasta, oregano, basil, pepper powder and salt.

Serve hot with grated cheese (I didn't add cheese).

Sent off to Sireesha's Soup 'N' Juice event.

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Sweet Corn Soup

Ingredients:

Corn kernels - 1 can

Beans - 8 (chopped)

Cabbage - 1/4 cup

Green peas - 1/4 cup

Carrot - 1 (medium-chopped)
Corn flour - 1 tbsp

Pepper

Salt (to taste)

Method:

In a pan add beans, peas, cabbage, carrot and 2 cups of water.

Bring the veggies to a boil.

Once they are done, add the corns and boil (if necessary add required water).

Mix cornflour in little water without any lumps.

Pour this in the veggies.

Mix well.

Add salt and pepper powder.

Serve hot.

Sent off to Sireesha's "Soup N Juice" event.

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Vegetable Soup

This soup contains a lot of mixed vegetables. I grabbed whatever vegetable was there in the refrigerator-Carrot, beans, green peas, yellow pumpkin and red capsicum. Adding capsicums in this soup give a sweet taste. It's a very easy and a simple soup to make. I didn't fry or roast any veggies. I just directly boiled them.



Ingredients:
Yellow pumpkin - 1/3 cup
Green peas - 1/4 cup
Carrot - 2 (medium-sliced)
Beans - 5 to 7 (cut into pieces)
Red capsicum - 1/2 (diced)
Corn flour - 1 tbsp
Butter - 1 tsp
Salt (as per taste)
Pepper powder - 1/4 tsp (coarsely crushed)

Method:
Boil all the veggies in a vessel and cover it with a lid.
When it is half-boiled, add the salt.
When the veggies are boiled, cool it.
Blend them in a blender.
Again boil them.
Meanwhile mix cornflour in little water without any lumps.
Add it to the soup and stir.
Then add butter and stir.
Now remove from the heat and add the pepper powder.

This is sent off to Sireesha's "Soup 'n' juice" event.

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Cucumber Soup

Ingredients:

English cucumber (chopped) - 2 (peeled and seeded)

Plain Yogurt - 1 1/2 cup

Sour cream -1/2 cup

Mint leaves -1/3 cup

Cilantro - 1/4 cup

Green onions- 3 (chopped)

Garlic - 1 Clove (chopped)

Salt

White pepper to taste

Method:

Toss all the ingredients into the blender and puree them till smooth.

Chill, garnish and serve.

Note: Better to consume within 4 hours.

Recipe Source: Whole Foods

I'm sending the soup, Almond Jaggery Drink, and Masala Papad to the 15-minute cooking event.

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Salad 'n' Soup

Salad

Ingredients

Lettuce or mixed greens – 2 cups

Chickpeas- 1/4 cup (canned - rinsed and drained)

Olive oil – 1 teaspoon

Lemon juice – 1 teaspoon

Salt and pepper to taste.

Sprinkle of flaxseeds.

Preparation

Toss together mixed greens or lettuce and chickpeas.

Drizzle with olive oil and lemon juice, season with salt and pepper, and toss again.

Sprinkle with flaxseeds.
Source : The Internet

Creamy Tomato Soup

Ingredients:
Ripe tomatoes – 2 lb

Olive oil to coat tomatoes.

White onion – 1 (chopped)

Carrot – 1 (chopped)

Small fennel bulb – 1 (chopped)

Unsalted butter – 3 tablespoons

Chicken or vegetable stock or water– 2 cups (I used water)

Fresh tarragon – 6 sprigs

Fresh parsley – 6 sprigs

Salt and freshly ground black pepper to taste

Heavy cream - ½ cup

Parsley Croûtons

Baguette – 12 thin sliced

Olive oil to coat both sides of each piece of baguette

Garlic - 2 gloves (cut into half)

Teleme cheese (or Parmesan) – I used parmesan

Fresh parsley – ¼ cup (chopped)

Method:
Pre-heat the oven to 425 degrees F.
Cut the tomatoes and remove the seeds. Coat them with olive oil.
Place the tomatoes in the baking dish for 30 minutes in the oven.
In between turn the tomatoes every 10 minutes.
When the tomatoes' skin begins to darken and blister, remove the baking dish. Let it cool.
Remove the skin. Reserve the pulp and the juices.
Melt the butter in a thick saucepan and add the chopped fennel bulb, carrot, onion and saute.
When the veggies turn soft add the water, fresh tarragon, fresh parsley.
Simmer for 30 minutes.

During this time, let's cook croutons.
Preheat the oven to 400 degrees F.
Coat olive oil on both sides of the sliced baguettes. Place it on a baking sheet.
Rub one side of baquette with garlic and add the teleme cheese or sprinkle parmesan cheese. Sprinkle the parsley and bake till brown.

After 30 minutes, remove the sprigs of tarragon and parsley.
Add the tomato pulp and juice to the soup.
Let it cool.
Blend the vegetables in batches.
Return the soup to the pan and add the heavy cream. Heat it till warm.
Season it with pepper and salt.
While serving, float the croutons on the bowl of soup.

Source: Noble Pig.

Salad sent off to the 15-Minute event.

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White Pumpkin Soup

Pumpkin is a squashy vegetable and also for carving Halloween faces. Of course, you can recognize those funny faces in Halloween ….. In my memory, I had seen many people use pumpkins for dhrishti and mess up the road. I don’t know if they still continue to do these activities nowadays. But white pumpkin…….grown in India, China, New England. They’re like the common yellow/orange pumpkins. Sometimes, they’re called ghost pumpkins. Their seeds are roasted and used in salads for diet.

http://chowhound.chow.com/topics/295698hound.chow.com/topics/295698

Ingredients:
White pumpkin – 1 medium sized (cut into cubes)
Onion – ¼ (diced)
Ginger – 1 inch (grated)
Carrot – 1 (diced)
Red capsicum – ½ (diced)
Olive oil as required for sautéing
Coconut milk – 1 cup
Chicken /vegetable broth or water – 2 cups
White pepper
Salt – little
Cream to garnish

Method:
Boil the pumpkins till tender, and puree them.
Add oil to the kadai. Toss in onions and sauté. Then throw ginger and again sauté.
Throw in the carrot and capsicum and pour little water.
When the carrot and capsicum are tender, puree them.
Mix (Kalakkunga, Kalakkunga, Kalakiktae Irunga!) all the pumpkin, carrot, capsicum purees and 2 cups of broth, stir well.
Add salt.
Include the coconut milk and remove from fire.
Spinkle the white pepper and garnish with cream.
Note: As we have added coconut milk, it should not be reheated and it's good to be consumed immediately.
You can also add equal parts of diced celery, carrot and little of capsicum.

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