Dal Methi Soup - Vendhayakeerai Soup

This is a very healthy and nutritious soup that can be given to lactating mothers and toddlers as well. Fenugreek leaves are known to boost milk production for breastfeeding mothers. This is absolutely kids friendly. I gave this to my son and he simply loved this soup.

Due to the inherent bitter taste that it posses, it is highly good for Diabetic patients. It also lowers cholesterol, increases blood circulation thereby giving a good skin. The advantages are numerous and goes on...:)

Methi/Fenugreek leaves can be used in different forms like for paratha, gravy, Pulao etc. I will soon post more recipes on Methi/Fenugreek.

Ingredients

Serves:3 bowls

Ingredients

1. Fenugreek leaves - 1 cup tightly packed
2. Butter/Oil/Ghee - 1 tbsp
3. Yellow Moong Dal - 3 tbsp
4. Tomato- 1 Big (chopped)
5. Onion - 1 medium size (chopped)
6. Garlic Pods - 3
7. Pepper powder - 1 tsp
8. Salt as per taste

Method

1. Rinse the fenugreek leaves well and strain them.

2. Heat some oil in a pressure pan, add onions and garlic and saute well until it becomes transparent.

3. Add fenugreek leaves, moong dal and tomatoes and saute for about 2 mins on low flame.

4. Add 2 cups of water and pressure cook for 3 whistles.

5. Let the pressure release, allow the contents to cool down and then grind the contents in a mixer. Adjust adding water depending on the consistency required.

6. Heat the ground mixture in a pan with needed salt and pepper.

7. Dal Methi Soup is ready to be consumed hot.

Sauteing

Pressure cook

Notes,Tips & Add-On's

1. I have not ground the the contents in a mixer. Instead, I have just smashed the contents after pressure cook and added water to adjust the consistency.

2. If you are giving it for kids,  grind the contents in a mixer and then give.

Cauliflower Soup With Caramelized Onions and Roasted Walnuts

Did you know that a boiled and smashed cauliflower can be a very good vegan substitute to a cheese?? Oh yes, I once tried this cauliflower soup and gave it to my sister and immediately she asked me have you added cheese to it?? it looks so cheesy and creamy..:) Now doesn't that sound interesting. Highly healthy and a low carb vegetable can easily be made to replace a cheese. This soup is again another dish to my low-carb series. This is extremely creamy, tastes great and also low in calories. Satiates your hunger and keeps you full in just 2 bowls. What more do you need for an ideal weight loss. Go ahead and try the soup right away which is so simple, comforting and tasty. This is also kid's friendly and can be given to toddlers above 1 year.

serves:2

Ingredients

1. cauliflower florets - 1 cup
2. Onion-1 (thinly sliced)
3. sugar - 1 tsp
4. salt - 1 tsp
5. Walnuts - 1 tbsp
6. Olive Oil - 1 tbsp
7. Garlic pods - 4
8. Salt and pepper to taste
9. Water - 2 cups + 1 cup

Sauteing of cauliflower and garlic in Olive Oil

                           

Caramelised Onions and Roasted Walnuts

Method

1. soak cauliflower in water for 2 mins. If there are any worms, it would come out. Wash the cauliflower once again.

2. Saute the florets with garlic pods in olive oil for 2 mins in a pan or cooker.

3. Pressure cook for 3 whistles with 2 cups of water. Allow the contents to cool down.

4. Strain the contents and blend them at high speed in a mixer.

5. Transfer the puree to a pan. Add 1 cup of water if required depending on the consistency required for a creamy texture.

6. Add the required amount of salt and pepper and simmer the soup for 5 mins.

Seasoning

• Heat olive oil in a pan, add onions and walnuts and roast them on low flame. Add a tsp of sugar and tsp of salt.
• Keep stirring occasionally until the onions shrink and turn in golden brown color as shown in the picture.

Serving suggestion

Add the soup to a bowl, top it with some caramelized onions and walnuts. Serve hot with toasted breads and it tastes just yummmmm. :)

Roasted Red Pumpkin Soup

Red pumpkin is not all that common ingredient in our kitchen. I have not been used t eating this as neither my mom nor my MIL cook red pumpkins. I happened to see the roasted pumpkin soup on TASTY and decided to try it. Luckily, my SIL had bought some fresh organic home grown red pumpkin from her hometown which prompted me to try it right away.

This a very comforting soup especially in winters. It is kids friendly and can be easily given to toddlers above 12 months. This has a mild sweet taste very similar to carrots. Filled with Carotenoid and antioxidants, this a great power booster with high fiber and low calories. Now, doesn't that sound too interesting!!!!

Some of the summarized advantages of Red Pumpkin Soup

• High Fiber and hence satiates appetite quickly and for long hours keeping you full
• Extremely low in calories, hence a sin free indulgence and aids very good weight loss
• Rich in antioxidants and carotenoid
• Overall a power packed,comforting,easy to make and a tasty soup.

Ingredients

1. Red Pumpkin - 2 cups (chopped into cubes as shown in pic)
2. Water - 2 cups + 1 cup
3. Garlic pods - 4
4. Olive oil - 2 tbsp
5. Mixed Italian herbs seasoning - 2 tsp
6. Salt and Pepper as required

Method

1. Saute Red pumpkin and garlic in olive oil for 2 mins under medium low flame for the raw flavor of pumpkin to go off.

2. Pressure cook with 2 cups of water for 3 whistles.

3. Open after the pressure subsides and allow the contents to cool.

4. Grind the contents to smooth puree in a blender.

5. Transfer the puree to a pan, add 1 more cup of water and adjust water content if required depending on the consistency of the soup required. Do not add too much water that it becomes watery.

6. Add needed salt and pepper as per taste.

7. sprinkle some mixed Italian herbs and serve hot with toasted bread slices.

Garden Fresh Vegetable Soup

This is one of the most healthiest and nutritious soup. This makes a great appetizer as well as a comforting meal. Yes, this can be a great comforting meal because all the veggies loaded in this soup is sure to satisfy your hunger. This is a very good low calorie substitute to a satisfying full course meal. I had made this for a dinner as an appetizer. This is my version of making a simple and healthy Soup combining the goodness of all the healthy vegetables.

Serves:4

Ingredients

1. Red Onions- 2 tbsp (finely chopped)
2. Carrot-2 tbsp (finely chopped)
3. French Beans-2 tbsp (finely chopped)
4. Capsicum-2 tbsp (finely chopped)
5. Cabbage -2 tbsp (finely chopped)
6. Garlic Pods-5 (crushed)
7. Key Chinese Seasoning - 1.5 tsp (optional)
8. Butter-1 tbsp
9. Celery-1 tbsp (roughly chopped)
10. Bay Leaf-1
11. Water-4 cups
12. Cornflour paste-1 tbsp cornflour +1/4 cup of water
13. Salt and pepper to taste

Method

1. In a pan, add the butter and bay leaf and saute for a minute.

2. Add Onion,garlic pods,celery leaves.Saute till the raw flavor of garlic goes off and onions become translucent.

3. Add all the other chopped vegetables and saute for 2 mins. Add the necessary salt to taste. Add water and close the lid and allow it to simmer for 8 mins on a low flame.

4. Open the lid, add the cornflour paste and mix gently. Allow it to simmer for another 2 mins.

5. Season with pepper and serve it hot.

Notes,Tips & Add-on's

Butter can be substituted with olive oil for a healthier version. This is a great recipe for a vegan detox diet.

Carrot Coriander Soup

This is a very comforting and healthy recipe that can be consumed by all age groups. The goodness of fresh coriander and carrot combined on one single dish.This is extremely low in fat and aids in cleansing the body.I made this for a dinner. This is an adaptation of Sanjeev Kapoor's Carrot Coriander Soup. Let's look into this healthilicious recipe.

Serves:3-4

Ingredients

1. Carrots - 4 Big
2. Fresh Coriander-1 cup(finely chopped)
3. Bay leaves- 2 
4. Black peppercorns - 6-8
5. Onion-1 medium(Chopped)
6. Garlic - 6 pods (Chopped)
7. Butter - 2 tablespoons(I used Amul Salted Butter)
8. Pepper powder - 2 Tsp and as required
9. Salt to taste

Method

1. Heat butter in a pan, add bay leaves, peppercorns, onion and garlic and saute for two minutes.

2. Add carrot and coriander and saute for one 1-2 mins.

3. Add 5 cups of water and boil the carrot until it is well cooked and soft.

4. Switch off the flame, blend the above contents of the pan smoothly in a mixer.Please do not drain the stock. Blend the contents of the pan along with the stock.

5.Bring to boil, add the required amount of salt and pepper powder.

6. Garnish with some fresh coriander leaves and serve it piping hot.

Notes,Tips & Add-on's

1. If the consistency is watery, mix a tsp of cornflour with 2 tbsp of water smoothly and add it to the soup.Bring it to boil. This will thicken the consistency of the soup.
2. You can also use some fresh cream for creamy consistency.
3. Instead of Butter, you can use olive oil for a vegan substitute.

Cream of Tomato

This is a standard soup that you find in all the restaurants.However,the color and taste varies from restaurant to restaurant.This tastes best when served with bread croutons or a soup stick.This is always a safe bet when you are confused with other soup choices in the menu card.I love to add some carrots to my tomato soup as it gives rich color to the soup.This is a very simple and easy to make soup.Here goes the recipe for rich,creamy tomato soup.

Serves: 3-4 bowls

Ingredients

1. Tomatoes-4 medium/Large sized(Blanched)
2. Carrot-1 (chopped)
3. Garlic - 4 pods
4. Bay leaf-1
5. Cornflour-1 tsp
6. Salted Butter-1 tbsp *I used amul salted butter
7. Salt to taste
8. Water-as needed.

Seasoning

• Fresh Cream-1 tsp (Optional) *You can use amul fresh cream
• Pepper powder-to taste
• Bread-sliced into small squares.
• Butter-2 tsp

Method

1. Pressure cook carrot and garlic for just 1 whistle so that they become soft. 

2. Grind the carrot,garlic and blanched tomatoes in a mixer at high speed.Keep this puree aside. 

3. Heat butter in a pan,put bay leaf in the pan and saute for a minute. 

4. Now, pour the ground puree in the above pan and keep stirring. 

5. Mix cornflour with 2 tbsp of water and pour it in the above puree mixture. 

6. Add salt and keep stirring for 5 mins.

7. Remove the bay leaf from the soup.Once the soup reaches a slightly thick consistency,switch off the flame.

8. Now, toast the bread slices with butter till it becomes crispy and brown on both sides. 

9. Season the tomato soup with the toasted bread croutons,fresh cream and some pepper powder. 

10. The tomato soup is now ready to be served hot.

Notes,Tips & Add-On's

• Depending on the soup consistency required,adjust adding water.Tomato soup tastes best when it is thick and creamy.Hence,ensure you don't add too much water.
• Olive Oil can be used as a healthier substitute to Butter for a vegan option without  using fresh cream.

Cream of almond and Broccoli

I once had this cream of broccoli and almond soup in one of the Veg Fine Dining restaurants in Chennai. I simply loved it!!! However, this is not a very frequent menu which you can find in most of the restaurants.I was craving to have this soup and hence made it at home one day.Trust me, It came out really well :)!!!. This is one soup which is not only delicious and creamy,but also combines the goodness of broccoli and almonds.Here goes the recipe for the delicious,creamy and nutritious soup :)

serves:4-5 bowls

Ingredients

1. Onion-2 medium sized(cut lengthwise) 
2. Broccoli-1 medium size (cut into florets) 
3. Almonds- 7-8 (Blanched)
4. Butter -1 tbsp 
5. Garlic - 4 pods
6. Salt to taste 
7. Fresh Cream - 2 tbsp (Optional)
8. Water - 2 cups

Seasoning

• Black Pepper Powder to taste
• Almonds-3-4 crushed into small pieces

Method

1. Heat butter in a pressure pan. On a low flame,saute onions ,garlic and broccoli until onions become transparent.

2. Next,add water to the pan and pressure cook for 3 whistles and switch off the flame.

3. After the contents are cooled, grind the cooked broccoli+onion,almonds together in a mixer at a high speed.

4. Heat the above ground mixture in a pan on a low flame. Adjust adding water depending on the consistency required. Do not add too much water that it starts to become watery and thin.

5. Add some fresh cream to give rich and creamy texture to the soup.

6. Add salt and pepper and continuously stir.

7. Serve this healthy soup hot seasoned with crushed almond pieces :).

Notes,Tips & Add-On's

1. You can saute in Olive oil if in case you want to avoid butter to make it a more healthier and vegan option by avoiding fresh cream.

Cream of French Onion

This is one of the most favorite soup for both my husband and myself. I remember having this soup for the very first time at Hotel Saravana Bhavan in chennai.I was completely addicted to its  rich creamy taste.Unfortunately, this soup has been removed from the menu card and I no longer find them serving this.Whichever restaurant i go, i hunt for this soup in the restaurant menu card and its always missing.Then I decided, why not make this soup at home and relish it to heart's content.I prepared this soup for my husband's birthday and he liked it so much.

This recipe is completely conceived by me after several trials and attempts. I did google for various french soup recipes across globe and then came out with the vegetarian version of this soup that is sure to leave you cheese bombed. Trust me, this is a fool proof and a tested recipe that came out really well and delicious.  Try out this soup right away and let me know your feedback in comments.

serves:4 -5 bowls

Ingredients

1. Onions- 2 Medium (thinly sliced lengthwise)
2. Spring onions- 3 (onion part thinly sliced)
3. Spring onion greens - 2 tbsp (chopped finely)
4. Sugar - 1 tsp
5. cashews - 2 tbsp
6. Maida/All purpose flour - 2 tbsp
7. Butter-2 tbsp + 2 tbsp
8. Processed Cheese- 2 cubes( I used amul cheese cubes)
9. Fresh Cream - 200 ml
10. Milk - 1 Cup
11. Water - 1 cup
12. Garlic paste - (4 garlic pods ground with little water)
13. Salt and pepper to taste

Seasoning

• Bread-2(corners removed and sliced into desired shape)
• Butter-2 tsp
• Cheese grated - 2 cubes

Heat Butter in a pan

Fry Cashews until light golden brown

Set aside for final garnishing

Fry Onions until caramelized

Preparation of soup base

Toast bread circles on pan with butter

Add grated cheese

Close and simmer for cheese to melt

Method

1. Heat 2 tbsp of butter in a pan, Add the cashews and fry them on medium low flame until they turn light golden brown in color. Keep it aside for final garnishing.

2. Add both onions ,spring onions (both greens and onions) and sugar and saute on a slow flame for 5-6 minutes till the onions shrink and turn golden brown. Sugar helps the onions to get caramelized(as shown in the pic).

2. Keep the caramelized onions separately.

3. Add 2 tbsp butter again and add maida, garlic paste and roast them in butter.

4. Add milk, fresh cream and cheese cubes and give it a nice mixing. Ensure the maida mixes with milk without any lumps. Keep the flame in medium for the soup to reach a thick creamy consistency.

5. Add required salt and pepper and stir well.

6. Toast the bread slices with butter in a pan till it becomes crisp and slight golden brown on both sides. 

7. Add grated cheese on to the bread and cover lid for the cheese to melt.

Serving Method

Take a bowl of the prepared soup, add some caramelized onions, fried cashews, top it with cheese bread slices and serve hot :) Gooey cheese french onion soup is all ready to be relished :)