Keto Broccoli & Tomato Soup#SundayFunday

This Broccoli & Tomato Soup that is thick, creamy and delicious. The bright color should perk your winter up too! It has such great flavor, nutritious, light and can be served hot or cold.

Serves 6
Ingredients
1 Small Head Broccoli - chopped
1 Small Onion - chopped
2 Cloves Garlic - chopped
6 Medium Tomatoes - cut into quarters
2 - 3 Cups Vegetable Stock
1 Tablespoon Olive Oil
½ Teaspoon Pink Himalayan Salt
½ Teaspoon Black Pepper powder or to taste
A Dash Of Red Chilly Flakes - optional

Method

Heat the oil in a large pan/kadai.
Add the onion and garlic and sauté till the onions start to caramelize. Add the broccoli and sauté for another 2 minutes.
Add the tomatoes and stock, bring to the boil, cover and cook until the broccoli is tender.
Blend with either a hand blender or food processor. Season with salt and pepper to taste.

Enjoy! This is a thick tasty soup and a good way to sneak broccoli into your loved one's diet. They will never know, it's a delicious soup

My Notes
This is a thick soup, you may want to add more stock if you prefer a thinner consistency.

Labels: Soup, Broccoli, Tomato, Garlic, Keto, Low Carb, Vegetarian, International Cuisine, Sunday Funday

• Bacon Cheeseburger Soup from Amy's Cooking Adventures
• Cabbage Roll Soup from A Day in the Life on the Farm
• Chicken and Dumplings Soup from Palatable Pastime
• Chicken Enchilada Soup from Karen's Kitchen Stories
• Homemade Golden Mushroom Soup from Food Lust People Love
• Keto Broccoli & Tomato Soup from Sneha's Recipe 

Broccoli & Oats Sandwich Bread - Gluten Free#BreadBakers

This is a delicious and healthy bread. Perfect for sandwiches . This bread taste so good and quick to make. You just required 3 florets of broccoli and oats, quick grind and your will have a beautiful healthy bread baked in minutes. This bread is so often made by me. Do try this quick recipe!

Ingredients
3 Broccoli Florets
3 Eggs
Salt to taste
60 Grams Gluten Free Rolled Oats
½ Teaspoon Baking powder

Method

In large blender jar add the salt, baking powder and oats. Blend this well till the oats are powdered. Then add the broccoli florets, eggs and pulse the blender once or twice only. The batter should be well mixed.
Pour this into a greased and lined loaf pan and level it well. 

Bake it in a preheated oven at 180°C for 20 -25 minutes or till a toothpick inserted comes out clean. 

Once baked lift the paper and place it on a wire rack to cool. 

When cooled slice it into two halves each half into two slices and use this to make an healthy sandwich.

Labels : Flourless, Gluten free, Bread, Bread Bakers, Quick Bread, Healthy, Low Carb, Oats, Broccoli, Egg

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

                                            

• Broccoli & Oats Sandwich Bread - Gluten Free by Sneha’s Recipe
• Cheddar Spinach Quick Bread by Food Lust People Love
• Cranberry Orange Beet Bread by Palatable Pastime
• Honeyed Spelt and Oat Levain by A Messy Kitchen
• Pomegranate and Blueberry Jam Milk Buns by Karen’s Kitchen Stories
• Pumpkin Nasturtium Pull Apart Bread by Cook with Renu
• Sweet Potato and Cranberry Quick Bread by A Day in the Life on the Farm
• Winter Squash Sourdough Boules by Culinary Adventures with Camilla

Herbed Stock Couscous Soup#Soupswappers

This is a flavorful soup. The herbs are boiled in water and then strained. This gives the stock a fantastic aroma and taste to the soup. The herbs used are organic and from my garden. It's has veggies and couscous, this is a complete meal soup. If you want a light and delicious dinner then soup is for you. In this soup you can add veggies of your choice, there isn't any hard and fast rule as to what veggies can go in.

Serves 3
Ingredients
For The Herbed Stock
1 Big Stock Cube
8 Cups Water
5 - 6 Sprigs Fresh Thyme
5 - 6 Fresh Sprigs Oregano
10 - 12 Basil Leaves
4 Ribs Celery - for the stock used the only leaves
5 - 6 Sprigs Mint
Other Ingredients
4 Ribs Celery - chopped
1 Large Carrot - diced
1 Medium Onion - chopped
1 Medium Head Broccoli - cut into florets
1 Medium Tomato - diced
2 Big Cloves Garlic - finely chopped
¼ Teaspoon Roasted Cumin Powder
Salt & Black Pepper powder to taste
A Dash of Paprika - Optional
1 Teaspoon Olive Oil
Hot & Sweet Sauce - as required

Method 
For The Stock

In a large pot add the water, stock cube and all the herbs with the stems, except the celery since the ribs will be chopped to prepare the soup. Bring this to a boil, when it comes to rolling boil, let it simmer till the stock reduces to 5 cups. Do reduce the stock too much since the couscous will absorb a lot of the stock and you will then have to add extra water to the soup. Let the stock cool a little then strain all the stock and discard the herbs.

For The Soup

In a large pot heat a teaspoon of olive oil, add the onion and garlic sauté till the onion is translucent add all the veggies and sauté for 2 minutes on medium high flame. Add the stock and bring this to a boil. Reduce the flame to low and let the veggies cook till they are just done. Add the couscous and stir it well, cook it for 2 minutes, stirring continuously. Add salt, black pepper to taste and cumin powder. Let this simmer for a minute. Switch off the flame.

Serve hot in a soup bowl with a dash of paprika and black pepper powder for my hubby.

For me add a teaspoon of Hot & Sweet Sauce and it tasted awesome. Enjoy this filling delicious meal, healthy soup.
Labels: Vegan, Soup, Soup Swappers, Herbs, Broccoli, Carrot, Onion, Garlic, Couscous, Main course, Healthy Dinners

Soup Saturday Swappers

Meal Sized Soups and Stews

• Herb Stocked Couscous Soup by Sneha's Recipes
• Gnocchi Minestrone with Italian Sausage by Karen's Kitchen Stories
• Beef GHOULash by A Day in the Life on the Farm
• Chorizo and Vegetable Posole by Palatable Pastime

Broccoli Rasam/Broccoli Soup#SoupSwappers

Broccoli, this excellent vegetable is very much rich in antioxidant's, though this vegetable is rich in protein as well.
This rasam makes an excellent pair to serve along with rice or spicy potatoes and helps a lot for digestion. If you want to try a different rasam, you should give a try to this delicious, finger licking. Try this and you will definitely love this Indian soup.

Ingredients
12 Broccoli florets
¼ Cup Tur Dal - cooked & mashed
1 Large Tomato - chopperized
2 Cloves Garlic - crushed
A Sprig Curry Leaves
1 - 2 Green Chilly - slit
½ Teaspoon Mustard seeds
½ Teaspoon Cumin seeds
¼ Teaspoon Asafoetida powder
2 Dried Red Chillies
1 Tablespoon Lemon juice
1 Tablespoon Desi Ghee
2 Teaspoons Level Rasam powder
1 Tablespoon Oil
Method

Take the cooked dal, chopperized tomatoes, rasam powder, crushed garlic cloves and salt in a bowl, add enough water, give it a good mix and keep aside.

Heat oil in large pot, add the mustard, cumin seeds, when they splutter, add the green chillies, curry leaves, dry red chilly, asafoetida powder and fry for few minutes. Immediately add the chopped broccoli florets and sauté for few minutes. 

Now add the already prepared dal-grounded paste mixture to it mix it well. Let this cook until the rasam starts bubbling, let it simmer for 5 minutes on low flame. Finally add the lemon juice and switch off the flame. Add in the desi ghee and give it a good stir.

Enjoy this soup!!

Serve hot with rice and papad. 

Labels: Rasam, Soup,Soup Swappers, Broccoli, Healthy, Main course, South Indian

Corn and Roasted Sweet Red Pepper Soup from Karen’s Kitchen Stories

Fiery Pepper Soup from Magical Ingredients

Instant Pot Stuffed Pepper Soup from A Day in the Life on the Farm

Broccoli Rasam/Broccoli Soup from Sneha’s Recipe

Keto Beef Mince With Broccoli & Zucchini#Foodieextravaganza

This is a creamy delicious and simple main course dish to prepare. For this recipe you can substitute any Keto approved veggies, this will still taste yummy. Net Carbs per serving is just 7grams.

Serves 2
Ingredients
250 grams Beef Mince
150 Grams Broccoli florets with stalks
150 Grams Zucchini
¼ Cup Onion
2 Teaspoons Minced Garlic
½ Teaspoon Paprika Powder
½ Teaspoon Red Chilli Flakes
½ Teaspoon Fresh Thyme
25 Grams Grated Cheddar Cheese
2 Tablespoons Heavy Cream
25 Grams Cream Cheese
½ Tablespoon Coconut Oil
Salt & Pepper to taste

Method
I have used 80% lean and 20% fat beef mince.
Cut the broccoli florets from the stem and set them aside. Also chop the zucchini into small cubes or slices, however you like them.

Heat the oil in a skillet or non stick pan, add in the beef mince, add a little salt and pepper and then sauté for two minutes, then add in the onions and garlic.  Once the onions turn translucent and the garlic starts to brown add in the paprika, chilli flakes and thyme, give everything a good mix. Cook for a minute before adding the zucchini and the broccoli, season with salt and mix. 

Cover and cook for 4 minutes and then grate the cheddar cheese and add the heavy cream, mix well, cover and cook for another few minutes till the cheese melts. If there is too much stock in the pan cook till that reduces down ( this should be semi dry).

Finally add in the cream cheese and mix everything well. Serve with some fresh parmesan grated on the top and a sprinkling of paprika. 

Enjoy with Low Crab Coconut Flour & Oat Fiber Flatbread!!  

Labels: Foodie Extravaganza Party, Zucchini, Keto, Beef, Broccoli, Mince, Asian Cuisine, Main course, Serves Two

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

Posting day for #FoodieExtravaganza is always the first Wednesday of the month.

The theme for this month is "Zucchini".     

• Hummus Bar Style Zucchini Topped Hummus by Pandemonium Noshery
• Keto Beef Mince with Broccoli and Zucchini by Sneha's Recipe
• Mushroom Leek Zucchini Gratin by Food Lust People Love
• Zucchini Agrodolce by A Day in the Life on the Farm
• Zucchini Fried Rice by Karen's Kitchen Stories
• Zucchini Kofta Curry by Magical Ingredients

Herbed Whole Wheat Piadinas & Sandwiches#SundayFunday

Piadina or Piada is a thin Italian flatbread. When we visited Italy, we enjoyed having these sandwiches. This was on my to do list, for a long time. Thanks to our Sunday Funday event wherein each Sunday a theme is chosen, we prepare dishes what our family loves. Today our host for Sunday Funday is Sue of Palatable Pastime and the theme is Roman or Italian Recipes.

Makes 9 - 10 Flatbreads - depending on the size
Ingredients
2 Cups Whole Wheat Flour
2 Cups All Purpose Flour
1 Teaspoon Sea Salt
2 Teaspoons Baking Powder
1⁄4 Teaspoon Baking Soda
1 Teaspoon Mixed Italian Herbs
½ Teaspoon Dried Basil
1⁄4 Teaspoon Dried Thyme
2 Tablespoons Olive Oil
1½ Cold Water

For the Sandwiches
Butter as required 
Vegetarian
Mayonnaise
Lettuce Leaves
Tomato Slices - deseeded
Broccoli Tater Tots
Cheese Slices
Non Vegetarian
Mayonnaise
Thousand Island
Lettuce Leaves
Tomato Slices - deseeded
Ham Slices
Cheese Slices

Method

Mix all the dry ingredients well. Now add the oil and again mix till the olive oil is well incorporated. Add water a little at a time and knead into a soft dough. Keep the dough aside covered for at least 15 minutes to rest.

After 15 minutes divide the dough into 9 - 10 equal balls.

Take one ball of dough and on a well dusted work surface roll it into a thin circle approximately 8 -9" round. Like wise roll all and keep aside.

Bake the bread on a medium hot skillet till golden spot appear on both side on medium low flame. 

Wrap them in a cloth and store them in a container. You can also use olive oil for frying.  These are really soft to enjoy!! 
Serve with any dish. I love them with soups or make sandwiches or enjoy them with grilled veggies.

Made sandwiches and enjoyed them for dinner. For my hubby veg, with broccoli tater tots and cheese for me with ham and cheese. 

For the Veg Sandwich 

Apply mayonnaise on the piadina, then lettuce leaves, sliced and de seed tomato , broccoli tater tots

Top it up with cheese, fold it

Grilled them in the sandwich toaster with butter.

For the Non Veg

Applied mayo, then thousand island , lettuce leaves, tomato slices, ham slices and top it with cheese then grilled them in sandwich toaster with butter.

These are yum.. yum !!
Labels: Breads, Flatbread, Italy, Italian seasoning, Dried Basil, Dried Thyme, Olive Oil, Whole Wheat Flour, Vegan, Sandwiches, Broccoli, Ham, Main course 

Sunday Funday Roman or Italian Recipes.

Sunday Funday: Roman or Italian Recipes

(as a Tribute to Augustus Caesar, namesake of August)

• • • • Authentic Italian Meatballs by Making Miracles
      • Herbed Whole Wheat Piadinas & A Sandwich by Sneha’s Recipe
      • Honey Glazed Pork Loin by Amy’s Cooking Adventures
      • Lasagna Bolognese by Karen's Kitchen Stories
      • Spaghetti Cacio e Pepe by A Day in the Life on the Farm
      • Spaghetti Carbonara by Palatable Pastime
      • Supplì al Telefono and a Quintessential Roman Pasta by Culinary Adventures with Camilla

Healthy Lauki/Bottle Gourd Soup#Soupswappers

Light and healthy bottle gourd/lauki soup with less spices, a simple soup to enjoy! I had some stems of broccoli, which I did not want to throw away used it in this soup. It added a beautiful flavor to the soup.

Ingredients
2 Cups Lauki/Bottle Gourd -peeled and chopped 
1 Small Onion - chopped
1" Piece Ginger
1 Green Chilly - cut into 2 bits
Few Stems of Broccoli - optional
3 Cloves
1 Teaspoon Oil
1 Vegetable Seasoning Cube
Salt to taste
For the Seasoning
1 Teaspoon Desi Ghee/Butter
A Dash of Black pepper powder


Method

In a pressure cooker, heat oil, add onions, ginger, cloves, green chilly, bottle gourd and broccoli stems, sauté on medium high for 2 minutes.
Add water to cover the vegetables and cook on high pressure for one whistle.
Once the pressure cooker has cooled, drain the cooked vegetables and remove the cloves, ginger and green chilly pieces and reserve the broth.

Blend the remaining drained vegetables to a fine paste and transfer to a saucepan along with the strained broth.
Add salt to taste along with a small cube of veg seasoning.
Mix well, bring to a boil and reduce flame to low. Simmer for about 5 to 7 minutes.

Meanwhile, prepare the Seasoning.
Heat desi ghee in a small saucepan and once melted, add pepper powder and fry for a few seconds.

Spoon the soup into the bowl and drizzle the pepper seasoning on top!!
Serve hot, light and soothing lauki or bottle gourd soup with toasted bread on the side.

Enjoy!!

Labels: Soup, Soup Swappers, Lauki, Broccoli, Healthy, Gluten free, Vegetarian

For this month's Soup Swappers event the theme is "Favorite Soups For Father's Day" and our host is Camilla of Culinary Adventures with Camilla .    

• Corn Chowder A Day in the Life on the Farm
• Dad's Chicken and Rice Soup by Making Miracles
• Healthy Lauki/Bottle Gourd Soup by Sneha's Recipe
• Simple Tomato Soup by Magical Ingredients
• The 'If-I-Have-To-Pick-A-Favorite-Soup' Clam Chowder by Culinary Adventures with Camilla
• Traditional Irish Stew by Karen's Kitchen Stories

Vegetarian Thukpa#Soupswappers

For this month event our host Karen  , asked us to make  noodle soup. 

Thukpa is a Tibetan noodle soup which has its origins in eastern part of Tibet . But this soup is mostly made with meat and is popular in Nepal, Bhutan, in Northeast India - states like Sikkim, Assam and Arunachal Pradesh.

When I,  was in Sikkim for a holiday, had this vegetarian as well as the non vegetarian version, on different day's for my dinner, it's so delicious, filling soup , since it's loaded with vegetables.

Ingredients 
1 Packet Noodles
1 Small Onion - finely chopped
2 Medium Tomatoes - finely chopped
1 Carrot - cut into juliennes
½ Cup Shredded Cabbage

4 French Beans - chopped
10 Broccoli Florets or Cauliflower
½ Teaspoon Minced Ginger
2 Cloves Minced Garlic
½ Teaspoon Garam masala
½ Teaspoon Red Chilly powder
750 Ml Vegetable Stock
1 Teaspoon Soy Sauce
1 Tablespoon Oil
Salt to taste
Method

In a pan, heat oil , add the ginger garlic paste, saute  till it just starts of change color, add the onions saute until its turns translucent.  Add the tomatoes, cook  till they soften a little . Add the veggies -  carrots, broccoli florets, shredded cabbage , french beans and saute till for a minute. Add the vegetable stock and salt, bring this to a boil.  Now add garam masala, red chilly powder and soy sauce,  mix well and let it cook  till the veggies are done. 

Taste for salt and adjust the seasonings if required.

Meanwhile cook the noodles separately as per packet instructions.

For serving, place the noodles in a serving bowl and pour the soup on the top.

Serve hot a healthy and a delicious dinner or lunch is ready.

This is a vegan and gluten free soup.  To make it gluten free used rice noodles.

Labels : Soup, Broccoli, French Beans, Carrot, Cabbage, Noodles, Soup Swappers, Healthy, Main course, Vegan, Gluten Free

• Chicken Cordon Bleu Noodle Soup from Cindy's Recipes and Writings
• Curry Udon with Prawns from Culinary Adventures with Camilla 
• Homemade Ravioli and Spinach Soup from Sid's Sea Palm Cooking 
• Leftover Beef Soup with Noodles from A Day in the Life on the Farm 
• Minestrone with Clams from Palatable Pastime 
• Pasta e Fagioli Soup from Making Miracles
• Taiwanese Beef Noodle Soup from Karen's Kitchen Stories 
• Vegetarian Thukpa from Sneha's Recipe