Greek Yogurt Soup With Zucchini, Lima Beans & Red Lentils#SundayFunday

The vegetables melts into a thick base without any cream. The red lentils give it enough substance to actually keep you full. The yogurt and apple cider vinegar at the end is elevates this soup and makes it interesting. That little bit of tang wakes everything up and keeps the soup from feeling flat.

The red lentils and blended vegetables, which makes this soup surprisingly filling without feeling heavy. Serve this with Soft Bread Rolls for Soup, to round out the meal and soak up every last bit of the soup.
Read My Notes before making this soup.

Ingredients
1 Tablespoon Olive Oil
1 Medium Onion - roughly chopped
2 Large Red Carrots - roughly chopped
1 Medium Zucchini - roughly chopped
1 Cup Cubed Pumpkin - roughly chopped
1 Cup Fresh Lima Beans - boiled and blended
3 Cloves Garlic - minced
1 Teaspoon Dried Oregano
¼ Teaspoon Chilly Powder
6 Cups Vegetable Stock
1 Cup Red Lentils - rinsed
1½ teaspoons Salt - divided
Freshly Cracked Black Pepper to taste
1½ tablespoons Apple Cider Vinegar
1 Cup Hung Curd / Greek Yogurt
Method

Boil the lima beans till cooked, cool them. Blend it along with the water, then strain it. Keep this aside
Heat the olive oil in a heavy bottomed pot over medium heat. Add the onion, garlic and all the veggies sauté for a minute Season with ½ teaspoon salt and a few cracks of black pepper. Cover and cook, stirring occasionally, until the vegetables begin to soften.
Add the garlic and chilly powder. Cook for about 1 minute until fragrant.

Pour in the stock and the blended lima beans,red lentils and bring this to a boil. Cover, reduce heat, and simmer until the lentils are fully cooked and soft, about 15 to 20 minutes stirring in between.
Turn off the heat and let the soup cool slightly. Use an immersion blender to blend until smooth. Scoop out 1 to 2 cups of the hot soup and set aside.

Add the Greek yogurt to a bowl. Slowly whisk in the reserved hot soup to temper the yogurt.
Stir the yogurt mixture back into the pot. Add the remaining salt and apple cider vinegar. Taste and adjust seasoning as needed. Serve warm.

My Notes
Reheat gently after adding the yogurt to avoid splitting
This soup freezes well before the yogurt is added.
You can skip adding beans to this soup.
Cook the beans, then blend it and strain it. If you add it to cook along with the veggies, the bean skins do not blend into a smooth puree and instead leave a grainy or textured consistency in a soup, give it a rough texture and giving it a slightly gritty consistency. Skins give a awful mouthfeel / papery feeling on the tongue, when enjoying a creamy smooth soup.

Labels: Red Lentils, Soup, Lima Beans, Zucchini, Yogurt, Sunday Funday

For Sunday we are sharing recipes with Lima Beans

• Butter Beans Curry, Maharashtrian Sprouted Usal, Instant Pot Recipe by Cook with Renu
• Creamy Thyme Butter Beans by Food Lust People Love
• Greek Yogurt Soup With Zucchini, Lima Beans &; Red Lentils by Sneha's Recipe
• Ham & Baby Lima Bean Soup by Amy's Cooking Adventures
• Pizza Beans by A Day in the Life on the Farm
• Southern Style Green Lima Beans by Making Miracles
• Summer Squash Succotash by Karen's Kitchen Stories
• Vaal Nu Shaak by Mayuri's Jikoni
• Why All the Hate? Recipes to Convert Lima Bean Despisers by Culinary Cam 

Cheese Corn Tomato Coriander Soup#SundayFunday

Soup is delicious any time of the year, my family can have this for lunch or for dinner.
A sizzling bowl of soup is truly one of life’s simple pleasures. The soup taste best with fresh tomatoes ,corn and coriander simply because they have the ideal flavor.

Ingredients
1 Medium Carrot - chopped
3 Medium Tomato - chopped
1 Small Onion - chopped
1 Small Potato - chopped
2 Cups Coriander Stock or one bundle coriander stems
¼ Teaspoon Each Salt Black Pepper powder
2 Tablespoon Boiled Sweet Corn
1 Teaspoon Sugar
For Garnishing
1 Tablespoon Shredded Cheddar Cheese
2 Tablespoon Coriander leaves
Method 

Place all the ingredients in a cooker take 2 whistles and remove the coriander stem, blend the veggies well and then strain it into a sauce pan. Place the pan on low flame add 2 tablespoon boiled corn, sugar and coriander leaves bring it to a boil.

Serve garnished with coriander leaves & grated cheddar cheese. Enjoy hot!!  

Labels: Sunday Funday, Soup, Cheese, Corn, Carrot, Coriander Leaves, Healthy

For Sunday Funday we are sharing Soup Recipes.

Cook With Renu: Budget Friendly Minestrone Soup 

 Sizzling Tastebuds : Cheddar and Burnt Garlic Cauliflower Soup 

Sneha's Recipe: Cheese Corn Tomato Coriander Soup

Amy's Cooking Adventures: Creamy Green Chicken Enchilada Soup

Sid's Sea Palm Cooking: Dry Cream Soup Mix 

Mayuri's Jikoni : One Pot Ravioli Soup

Food Lust People Love: Salmon Coconut Curry Chowder

Karen's Kitchen Stories: Slow Cooker Butternut Squash and Sausage Soup

Our Good Life: Stuffed Pepper Soup

A Day in the Life on the Farm: Turkey Wild Rice Soup

Colcannon, Ham Soup With Dumplings#SundayFunday

This Colcannon is become are favorite salad at home. We often make this salad. I had remaining colcannon, decided to make a soup, with ham and dumplings. It's filling soup on it's own, requires no accompaniment.
Serves 2
Ingredients
750 Ml Chicken Stock
4 French beans - cut in 2 or 3 pieces
1 Large Carrot - chopped into dice sized pieces
¼ Cup Shredded Purple Cabbage
3 Tablespoons Colcannon
1 Leek - finely chopped
200 Grams Ham - finely chopped
For The Dumplings
1 Cup All Purpose Flour
2 Tablespoons Colcannon
½ Teaspoon Heaped Baking powder
¼ Teaspoon Pepper Powder
1/3 Cup + Butter Milk
Method 

Take a large, saucepan , pour in the stock, colcannon, bean sprouts and chopped vegetables and mix it well, then place the pan on medium low flame bring to a simmer. Place the lid on and let it simmer for 10 minutes stirring in between.

In a mixing bowl, combine the flour, baking powder, pepper powder and colcannon. Then slowly pour in the buttermilk to bind the mixture into a biscuit dough ( do knead the dough too much).

Once the vegetables in the pot are cooked and tender, stir in the shredded ham. Wet your hands a little and shape the dough into small ping-pong sized balls. Drop them on top of the soup. Put the lid back on the pot and simmer for 10 minutes. After 10 minutes with a spoon, gently turn the dough over and simmer for a further 10 minutes.

Serve them large soup bowls and enjoy with a spoon, it make a complete and filling meal.

Labels: Ham, Pork, Irish, Leftover series, Soup, Pork, Mashed Potato, Dumplings, Main course, Serves Two, Sunday Funday

• Colcannon, Ham Soup With Dumplings by Sneha's Recipe
• Easy Pretzel Ring with Beer Cheese Dip by A Day in the Life on the Farm
• Irish Beef Guinness Stew by Culinary Cam
• Pan-fried Cod with Colcannon Sauce by Food Lust People Love
• St. Patrick’s Day Brownie Bites Amy's Cooking Adventures

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 

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 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