Keto Pumpkin Coconut Soup For One#EatTheWorld

Kiribati pumpkin coconut soup, is a super easy to make delicious recipe, that can be served either hot or cold. The ingredients are found easily on the islands of Kiribati. The flavors are both sweet and savory. This simple recipe is wonderful served as a starter or could be a light meal on its own. Either way you are sure to enjoy the flavors of Kiribati.

Serves One 
Ingredients
125 Grams Chopped Pumpkin
1/8 Teaspoon Fresh Grated Ginger
1 Tablespoon Coconut Milk Powder
A Pinch Cumin powder
Salt & Black pepper to taste
coconut oil
1 Cup Vegetable Stock
Method

Peel, de-seed and cut the pumpkin into bite size pieces
Heat the coconut oil in a large pot, add the ginger and the pumpkin. Cook until slightly soft but before it turns brown
Add in the stock, bring to a boil and reduce to simmer and
cook until the pumpkin is nice and tender.

Mash the pumpkin with a potato masher or use and immersion blender until the pumpkin is creamy.
Add in the coconut milk powder and mix it well, then add salt and pepper to taste. Warm on stove top if serving hot.

This soup is creamy & delicious served either hot or cold
Garnish with some fresh ground pepper and Enjoy!!

Labels: Serves One, Red Pumpkin, Soup, Kiribati, International Cuisine, Eat the World, Vegan, Gluten free, Low Carb, No Onion No Garlic

Check out all the wonderful Kiribati dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 A Day in the Life on the Farm: Roasted Lobster Tails with Curry Dipping Sauce 

Culinary Cam: Ika Mata 

Amy’s Cooking Adventures: Kiribati Squash Coconut Soup 

Sneha’s Recipe: Keto Pumpkin Coconut Soup For One 

Pandemonium Noshery: Te Bua Toro Ni Baukin - Kiribati Cabbage Casserole 

Healthy & Oil Free Veg Rutabaga And Carrot Soup#SundayFunday

Rutabaga is called Shalgam in India. Shalgam is a member of the radish family that tastes much milder and sweet, is a winter is a root vegetable. This is the first time I have cooked shalgam. For me shalgam and turnip / kohlrabi / navalkol in Marathi are two different vegetables. Turnip is light green and shalgam is white with a pink band. I found shalgam/ rutabaga to be sweet.   

I,  may be wrong, correct me if someone has the exact information on these two vegetables. I, was grown up eating homegrown turnips / navalkol.  Hence, I could see the difference in taste and color. 

This is a very healthy, oil free, vegan and gluten free soup.  Its so delicious , since rutabaga has a sweet taste.  

Serves 3
Ingredients
2 Medium Rutabaga  - diced
1 Large Carrot - diced
1 Large Onion - finely diced

6 Cups Vegetable stock
Salt and Black pepper to taste

Method 

In a large pot / pan add all the above ingredients except salt and pepper. Bring it to a rolling boil, then reduce the flame and cover the pot, let the veggies soften. Let it simmer for an hour or till the soup should also reduces to 4 cups.

When the soup reduces to 4 cups turn the heat off and let the soup cool a little before blending it. I used the immersion / stick blender. Place it back on low flame add salt and pepper to taste. Let it come to boil.  

Serve it warm with a dash of pepper and few basil leaves.
Labels: Rutabaga, Shalgam, Soup, Carrot, Oil Free, Healthy, Soup Swappers, Vegan, Gluten free, Sunday Funday

• A Day in the Life on the Farm: Chicken Pastina Soup 
• Palatable Pastime: Caldo Gallego Cubano 
• Sneha’s Recipe: Carnivore Meatzza 
• Food Lust People Love: Cecilie’s Favorite Coleslaw 
• Culinary Cam: Crab-Stuffed Ravioli 
• Karen’s Kitchen Stories: Cheesy Burger Buns 
• Sizzling Tastebuds: Classic Chickpea Hummus 
• Jolene’s Recipe Journal: Cherry Chocolate Chip Waffles with Cherry Syrup 
• Mayuri’s Jikoni: Cranberry Achar | Cranberry Pickle 
• Blogghetti: Cherry Cream Cheese Cookies 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dove Dark Chocolate Chunk Cakey Muffins 
• Magical Ingredients: Chocolate Cashew Coconut Caramel Stuffed Paratha

Chole Paya#SoupSwappers

Chole Paya is tasty dish. It is prepared with mutton trotters. It's a soupy stock recipe made by tenderizing the paya well adding chickpeas and spicy flavors into it.

Ingredients
6 Mutton Paya / Lamb Trotters - cut into pieces
½ Cup Brown Onion/Brista - grind to fine powder
2 Tablespoons Ginger Garlic paste
1½ Teaspoon Salt or to taste
½ Cup Oil
1 Tablespoon Red Chilly powder
1 Teaspoon Turmeric powder
1 Teaspoon Garam Masala powder
1 Cup Yogurt - whisked 
Mixed Whole Spices
2 Cloves
3 Black peppercorns
2 Green Cardamoms
1 Stick Cinnamon 

For The Chole
2 Cups Boiled Chickpeas/Kabuli Chana
1 Teaspoon Ginger garlic 1 tsp
1 Medium Tomato - chopped & blended
1 Medium Onion - chopped & blended
1 Teaspoon Roasted Cumin powder
½ tsp Garam Masala powder
1 Tablespoon Heaped Oil

Method
To Cook The Trotters / Paya

Boil trotters with a teaspoon salt, turmeric , whole mixed spices and 3- 4 cups of water, in a pressure cooker till tender. Strain the stock. 
To Cook The Chole 

Heat a pressure cooker with oil, fry blended onion, tomatoes, ginger garlic, cumin, fry well. Add the chickpeas with a cup water, and cook till chickpeas are tender. Let the cooker cool.
To Make The Chole Paya

Heat oil in a pan, add ginger garlic, with all the seasonings, brown onion, yoghurt, fry well add boil paya /trotters , fry well, add in the stock and cook till gravy thick, then add the cooked chole and all of the stock, bring this to a boil. Cover and reduce the flame to low let this simmer for 10 – 15 minutes or until the the gravy thickens. Switch off the flame add the chopped coriander leaves, green chilies, ginger julienne. Give it a stir and let it sit for 5 minutes.   

Serve hot and Enjoy!!

Labels: Chickpeas, Trotters, Soup, Soup Swappers, Main course, Indian 

Irish Seafood Coddle from A Day in the Life on the Farm

Chole Paya from Sneha’s Recipe

Rotisserie Chicken Ramen from Karen’s Kitchen Stories

Yayla Corbasi from Magical Ingredients

Tadkawali Doh Dal#SoupSwappers

Tadkewali Doh Dal is quick dal soup, make perfect to have with rice or crusty breads. It's delicious with a mix of two dals and a tadka/tempering given to it. Hence the name Tadkawali Doh Dal.

Ingredients
1/3 Cup Moong Dal
1/3 Cup Red Lentil / Masoor Dal
1 Medium Onion - sliced
3 Small Tomatoes - sliced
Salt to taste
½ Teaspoon Turmeric powder
1 Teaspoon Red Chili Powder
1 Teaspoon Ginger Garlic Paste
2 Tablespoons Oil

For Tadka / Tempering
1 Tablespoon Heaped Desi Ghee
3 Garlic Cloves
A sprig Curry Leaves
2 Button Red Chilies
1 Fresh Green or Red Chilies - optional
1 Teaspoon Finely Chopped Ginger 1 piece
2 Tablespoons Finely Coriander Leaves
1 Teaspoon Cumin Seeds
1 Tablespoon Heaped Butter

Method

Soak lentils for an hour at least.
In a pan, heat oil add onions and fry. When the onions turn translucent, add tomatoes, red chilly, turmeric powder, salt, ginger garlic paste and fry well.
Then add soaked lentils, 3 cups water and cook medium low flame stirring in between for until done. When lentil is tender, mix well. Switch off the flame.

For the Tadka/Tempering 

In a pan, heat butter add cumin seeds, garlic cloves, curry leaves, button red chilies and fry. Add fresh chilly, finely chopped ginger, give it a good mix. Switch off the flame.
Pour the tadka in the prepared lentil, sprinkle coriander leaves and serve hot.

Enjoy with rice or crusty bread.

Labels: Soup, Soup Swappers, Masoor dal, Moong dal, Lentil Soup, Healthy,Main course, Gluten free, Indian, Vegetarian

Lentil Soups:

Cajun Lentil Soup with Andouille Sausage from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Creamy Vegan Lentil Soup from Magical Ingredients
Ham and Lentil Soup from A Day in the Life on the Farm
Spicy Turkey Sausage and Lentil Soup from Karen’s Kitchen Stories
Steak and Potato Lentil Soup from Palatable Pastime
Tadkawali Doh Dal from Sneha’s Recipe

Creamy Zucchini Soup#SoupSwappers

Had some frozen zucchini in the freezer decided to make a delicious creamy soup with my DIY/Homemade Cream Of Soup Mix. This is so quick and delicious to make do try this recipe.

Ingredients
½ Cup Level Cream Of Soup Mix -DIY/Homemade
1 Big Vegetable Stock Cube
4 - 5 Cups Water
2 Cups Diced Zucchini - I used frozen
1 Clove Garlic - minced
1 Small Onion - finely chopped
A Dash of Black Pepper powder
Salt to taste
1 Tablespoon Butter
1 Teaspoon Mixed Herbs
Toasted Chopped Almonds - as required

Method 

In a sauce pan add the butter , garlic and on medium low flame sauté for a minute, immediately add the onions and sauté till its translucent. Add the cream of soup mix and stir it with a whisk for a minute or two. Now add the diced zucchini and sauté till it softens. Add the stock cube and water and whisk till it is lump free. Continue to whisk on medium low flame till it comes to a boil. Taste for salt and pepper, give the soup a good mix. Puree this in a blender. Add this puree back into the soup and again give it good whisk and heat it if necessary. 

Serve this into big bowls, garnish with a dash of pepper powder and few fresh basil leaves and chopped toasted almonds ( this is optional), the toasted chopped almonds give an awesome crunch to the soup. Enjoy it as a meal or as an appetizer.

Labels: Zucchini , Vegetarian, Main course, Appetizer, Soup, Soup Swappers, International Cuisine

Want some great ideas for soups with frozen vegetables? Check out what the rest of the Soup Saturday Swappers group created for this! 

• Creamy Zucchini Soup - Sneha's Recipes   
• Curried Carrot and Red Pepper Soup from Magical Ingredients
• Easy Slow Cooker Vegetable Beef Soup - Karen's Kitchen Stories
• Quick and Healthy Butternut Squash Soup - A Day in the Life on the Farm
• Slovakian Green Bean Soup - Pandemonium Noshery

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

Chicken Soup For The Soul#SoupSwappers

Chicken Soup for the Soul, a fantastic short story book, took inspiration from this book and made the comforting Chicken Soup For The Soul. This wonderful, warming, comforting, a delicious and super tasty soup, especially if your are feeling under the weather.
Serves Two
Ingredients
500 Grams Chicken With Bone In
1½ Teaspoon Freshly Chopped Ginger
1½ Teaspoon Freshly Chopped Garlic
1 Liter Water
1 Cup Cooked Rice Or Noodles - I used cooked brown rice
6 - 8 Sliced Mushrooms
½ Cup Sweet Corn
1 Sliced Spring Onion - white and greens chopped separately
1 Teaspoon Chicken Bullion powder
Salt & Freshly Ground Black Pepper to taste
1 Dried or Fresh Red Chilly - chopped
1 Teaspoon Light Soy Sauce

Method

Add chicken, ginger, garlic salt to taste and water to a pot. Bring to the boil, then reduce the heat, partly cover and simmer for 20 minutes or until the chicken is cooked. Keep remove the scum that surfaces to get a clear stock. Strain the stock, remove the chicken and shred.

Return the chicken and the strained stock to the pot, add cooked rice , sweet corn, mushrooms and white part of spring onions. Bring this to a boil, reduce the flame and let is simmer till the the veggies are just cooked.

Serve with chopped spring onion greens and some freshly ground black pepper, a drizzle of light soy sauce. and a drizzle of toasted sesame oil. Serve hot. 

Enjoy this delicious and comforting soup for the soul!!
Labels: Soup, Soup Swappers, Chicken, Healthy, Complete Meal  

• Chicken Soup For The Soul by Sneha's Recipe
• Doctored, Canned Lobster Bisque by Culinary Adventures with Camilla
• Individual French Onion Soup in Bread Bowls  by A Day in the Life on the Farm
• Healthy Butternut Squash & Chicken Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Tuscan White Bean Soup by Karen's Kitchen Stories

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 Chilled Cucumber & Buttermilk Soup#Soupswappers

This no-cook summery soup, perfect for hot summers. It has a delicious creamy texture with a hint of spice and tangy flavor from buttermilk which is so refreshing and low carb.
It's so quick and easy to make. Just add all ingredients to a blender and blend.. ta..da it's ready.

Serves One
Ingredients
1 Medium Cucumber - chopped
1 Cup Buttermilk
A Tiny Piece Ginger - chopped 1/2 inch piece
1 Green Chilly - not spicy & deseeded
Salt to taste
1 Teaspoon Lemon juice or to taste
Fresh mint leaves to garnish

Method 

Take chopped cucumber in a blender. Add rest of the ingredients to a blender and blend. Transfer into a serving bowl and chill it in the refrigerator for at least 2 -3 hours.

Garnish with mint leaves and serve.

My Notes
Buttermilk should be lump free. If you do not have buttermilk, you can mix equal quantities fresh yogurt and water and whisk till smooth.

If you want a dark green color then blend 3 -4 mint leaves. 

Labels: Chilled Soup, Buttermilk, Cucumber, Soup, Soup Swappers, Mint, Keto, Serves One 

For Soup Swappers this month our theme is "Chilled Soup".
Karen’s Kitchen Stories: Finnish Summer Soup
Sneha’s Recipe: Keto Chilled Cucumber & Buttermilk Soup
A Day in the Life on the Farm: Shrimp Bisque  

Magical Ingredients: Summer Garden Vegetable Soup  

Keto Almond Biscuit Chicken Pot Pie/Soupy Pie#Soupswappers

This Keto Chicken Pot Pie Soup is rich and creamy, gluten free and with no extra carbs. With the almond biscuit this make a complete and filling meal.

Serves 2
Makes 4 Biscuits
Ingredients
For The Keto Biscuits
40 Grams Softened Butter - I used salted butter
110 Grams Almond flour
1 Teaspoon Baking powder
1 Teaspoon Dried Parsley
1 Large Egg
½ Teaspoon Stevia powder

For The Pie Filling
1 Tablespoon Heaped Butter
1/3 Cup Finely Diced Carrot
1/3 Cup Finely Diced Celery
1/3 Cup Finely Diced French Beans
¼ Cup Finely Diced Onion
¼ Cup Finely Diced Capsicum
½ Teaspoon Pink Himalayan Salt
½ Teaspoon Pesto Dried Seasoning or Black Pepper
¾ Cup Diced Grilled Chicken - I used leftover
¾ Cup Chicken Stock
½ Cup Heavy Cream
½ Teaspoon Xanthan Gum
2 Teaspoon Fresh Parsley - finely chopped

Method
To Make The Keto Biscuits

Preheat oven to 180°C and line a baking sheet with parchment paper or a silicon mat.
Rub the butter into the almond flour till it represents crumbs
Now add the remaining ingredients and whisk until fully combined. 

                              

Divide the mixture into four using a cookie scooper or your hands and place on the lined baking sheet.

Flatten them. Bake for 22 - 24 minutes, until edges start to turn golden brown.

Allow to cool for five minutes before handling and placing on top of pie filling.

To Make The Pie Filling

Heat the butter in a large skillet/pot over medium heat. Once the butter is melted, add the carrots, beans celery, onion, capsicum and a little salt and pepper to the pan. Sauté until the vegetables are soft, about 5 minutes.
Add the chopped chicken, broth, heavy cream, thyme, and xanthan gum. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for about 5 minutes until thickened and warmed through. Taste and season with salt and pepper as desired.

Stir in fresh parsley, then divide filling evenly between 2 ramekins, leaving the top 1/4 unfilled. 

Place a biscuit on top of each pot pie and serve!   

It is so ridiculously delicious, comforting and everything you would want for a filling meal.
Labels: Chicken, Soup, Keto, Soup Swappers, Main course, Complete Meal, Gluten free, Biscuits & Cookies, Almond Flour

For the Pot Pie Filling- Per Serving
Calories 166 , Carbs 6 grams
For the Biscuit - Per Serving
calories 395, Carbs 3 grams   

For Soup Swapper this month our theme is "Soup Starting With Leftovers"  

• Palatable Pastime shares Corned Beef and Cabbage Soup 
• Sneha’s Recipe shares Keto Almond Biscuit With Keto Chicken Pot Pie Soup 
• A Day in the Life on the Farm shares Leftover Steak Teriyaki Soup 
• Culinary Adventures with Camilla shares Mac’N’Cheese Minestrone 
• Karen’s Kitchen Stories shares Pappa al Pomodoro (Tomato and Bread Soup)