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)

Cream Style Corn Tomato Chatpata Soup#SoupSwappers

This vegan and dairy-free soup is a quick and easy meal after a hard day's work.  The cream-style corn is a thickener and makes this a hearty soup without needing milk or cream. This soup is so delicious.

Serves 2
Ingredients  
¼ Cup Finely Chopped Onions
½ Cup Diced Carrots
½ cup Chopped celery
1 Clove Garlic - minced
½ Teaspoon Salt or to taste
¼ teaspoon coarsely ground black pepper
1 Teaspoon Italian seasoning
3 Cups Vegetable Stock
1 Cup Heaped Homemade Cream Style Corn
2 Tablespoon Sweet Corn Kernels
Salt and cracked black pepper to taste
2 Packets Chatpata Tomato Soup - Each Is One Cup Packet

Method 

In a deep soup pot, heat olive oil over medium high heat, then add onions, carrots and potato Sweat until onions are translucent.     

Add the chatpata tomato soup and stock and whisk until is combined. Add corn, cream-style corn. Bring to a boil, reduce heat and simmer about 15 minutes or until potatoes are tender.

Add more cracked pepper to taste and serve with multigrain seeded bread toasted with butter and cheese.  

Labels: Soup, Soup Swappers, Tomato, Corn, Healthy

For Soup Swappers event this month we are sharing Corn Soup recipes.

Chicken and Corn Soup by Karen's Kitchen Stories

Thai Style Roasted Corn soup by Magical Ingredients

Cream Style Corn Tomato Chatpata soup by Sneha's recipe

Corn Jalapeno Soup by Zesty South Indian Kitchen

5 can Vegetable Soup by A day in the life on the farm

Loaded Veggie & Potato Soup In a Bread Bowl#SoupSwappers

If you love flavorful soups then you’ll definitely want to try this one. Soups are always good but with the potatoes and creamy cheesy consistency, this soup is too good to be true and delicious!

Ingredients 
1 Cube Veg Seasoning
1 Large Carrot - peeled & diced
2 Medium Potatoes - peeled & cubed into small pieces
1 Small Onion - chopped
1 Head Broccoli washed and diced small
1½  Cup Water
1 Tablespoon Butter
1 Tablespoon Homemade Soup Mix
500Ml Milk
Shredded Cheddar Cheese - as required
Salt To Taste
½ Teaspoon Minced Garlic
½ Teaspoon Lemon pepper powder

Method

In a pressure pan add half the water, vegetable cube, carrots, potatoes, broccoli and onion. Bring to a boil, cover and take two whistles on high flame. Let the cooker cool.

To Make The Bread Bowl

Take a crusty round bread, slice the top a little, then scoop the center to make a well. Bread bowl is ready.

In a large sauce pan/pot melt butter, add the onion and garlic cook for a minute. Whisk in the soup mix and cook for another minute (or until golden brown). Add in milk and whisk till until the sauce starts to thicken. Add in the veggies and all the stock, bring this to a boil, stirring it gently. Let it simmer for 2 minutes on low flame. Now add the cheese and stir until it is all melted. Add lemon pepper powder and taste for salt (add salt only after tasting). Make it a thinner consistency add a little more milk accordingly (since the bread will absorb most of the soup liquid). 

Serve warm in a bread bowl with a generous sprinkle of cheddar cheese.

My Notes

Serve more soup ( in a seperate bowl) when you are ready to serve, since the bread will absorb most of the liquid. By the time I took pics the soup had been absorbed by the bread.

Labels: Soup, Vegetarian, Mixed Veggies, Potato, Cheese, Homemade Soup Mix, Bread Bowl, Soup Swappers, International Cuisine, Main Course, American

Wendy of A Day in the Life on the Farm our host and author of Soup Swapper's group, today we are making Potato Soups.    

• A Day in the Life on the Farm: Creamy Potato Soup 
• Magical Ingredients: Easy Cabbage and Potato Soup 
• Sneha’s Recipe: Loaded Veggie & Potato Soup In a Bread Bowl 
• Karen’s Kitchen Stories : Scandinavian-Style Fish and Potato Soup

Roasted Cherry Tomatoes & Bell Pepper Soup#Soupswappers

This Italian roasted cherry tomatoes and red bell peppers soup reminds me that winter is in. I love the reddish orange color of this soup and it's the simplicity, a no-fuss cooking that makes it my favorite.

Serves 2
Ingredients 
8- 10 Cherry Tomatoes
1 Large Red Bell Pepper
2 Cloves Garlic cloves – crushed lightly
1 Teaspoon Olive oil
Sea salt to taste
¼ Teaspoon Lemon Pepper Seasoning
3 Cups Vegetable Stock
Crispy Fried Basil leaves – to garnish

Method 
Pre-heat oven at 200°C.

Wash and pat dry ,garlic, tomatoes and pepper. Place them in a foil tray, in a single layer and drizzle ½ teaspoon olive oil . Bake for 30 to 35 minutes, or until the tomatoes break into juice and the bell pepper is charred.

Cool and blend in a mixer to smooth consistency. Remove in a sauce pan, add 3 cups of vegetable stock to thin and bring this to a boil. Add the seasoning of salt and lemon pepper. Taste, the soup, it should smooth and not too thick.

Serve as it is with a few drops of extra virgin olive oil on top, or with fried basil. Enjoy this delicious soup with any crusty bread.

Labels: Soup, Red Bell Pepper, Cherry Tomatoes, Oven Roasted, Garlic, Serves Two, Soup Swappers, Healthy, Appetizer, Main course, Dairy Free, Gluten free, Nut Free, Vegan, Italian, International Cuisine

Wendy of A Day in the Life on the Farm our host and author of Soup Swapper's group, today we are making Chilly Soups to celebrate National Chili Day.  

A Day in the Life on the Farm: Chicken Chile Verde 

Karen’s Kitchen Stories: Instant Pot Spicy Turkey Chili 

Sneha’s Recipe: Roasted Cherry Tomatoes & Bell Pepper Soup 

Magical Ingredients: Garbanzo Chili Verde

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Turkey, Stout, & Sweet Potato Cincinnati Chili 

Our Good Life: Six Can Chili

Chicken Noodle Soup - Oil Free#Soupswappers

Made this for 2 persons, in one bowl made this clear soup minus the noodles for my friend who is admitted in hospital. For me I added one packet instant noodles packet with masala sachet that we get inside.

Ingredients
For the Stock
300 Grams Chicken with bones
2 Liters Water
1 Bay Leaf
2 Clove Garlic with Skin - wash and then add
1 Scallion - chopped
3 Whole Black Peppercorns
For the Soup
1 Medium Potato - chopped
¼ Cup Fresh Green Peas
1 Carrot - diced
1 Scallion - only green part
10 Small Florets Broccoli
5 Mushrooms- quartered
1 Pack Instant Noodles - I used Veg Noodles 70Grams

Method 

Boil the stock on high flame till it comes to a rolling boil, remove the scum that surfaces two to three time till the stock is clear. Reduce the flame to low and let it simmer for 3 hours or till it reduces to one liter stock.

Strain the stock, shred the chicken and keep aside.

Take the stock in a pot, add all the vegetables and boil till the veggies are cooked. At this stage I removed a bowl for her. In the remaining soup added the shredded chicken and a cup of water, brought the soup to a boil added the instant noodles and the spice mix let the noodles cook and its ready. 

A hearty and delicious soup for a cold winter evening. 

Labels: Chicken, Noodles, Homemade, Stock, Soup, Soup Swappers, Oil Free, Healthy, Main course, Serves Two

Soup Swapper January 2022, theme Homemade Chicken Soups  

• Caldo de Pollo + Sopa a la Mexicana by Karen’s Kitchen Stories
• Chicken Noodle Soup by Sneha’s Recipe
• Chicken Poblano Chowder from Palatable Pastime
• Ground Chicken Noodle Soup by A Day in the Life on the Farm
• Italian Chicken Stew from Making Miracles
• Chicken & Stars Soup with Peas & Fresh Dill from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Cheeseburger Soup For One#SoupSwappers

This Cheeseburger soup is the ultimate elegant and comforting soup. Full of flavors, beef mince and cheese, an all in one creamy pot of soup, which you will relish and want more! I had this a meal it's filling and satisfying.

Serves One
Ingredients
150 Grams Beef Mince
1 Small Carrot - sliced
¼ Cup Celery - thinly sliced
¼ Cup Onions - finely diced
½ Teaspoon Dried Basil
½ Teaspoon Dried Parsley
Salt & Black pepper powder to taste
1½ Cups Chicken/Beef Broth
1 Small Potato - diced
½ Tablespoon Butter
1 Tablespoon All Purpose Flour
½ Cup Whole Milk
50 Grams Cheddar Cheese- cut into small cubes
¼ Cup Sour Cream

Method

In a large soup pot, over medium-high heat, add a teaspoon of butter, beef mince, carrots, celery, onion, basil, parsley, salt, and pepper, sauté till the beef mince turns pink to white.
Add the broth and chopped potatoes. Bring to a boil and then cover with a lid, reduce the flame to low, let simmer until potatoes are tender.

While soup is simmering prepare the roux. Melt ½ tablespoon Butter in a small saucepan over medium heat. Once melted, add flour and whisk continually for a minute. While whisking, slowly add the milk. Whisk together until combined. Let it cook, while stirring frequently, until it is thickened.

When soup is done simmering, add the roux into the soup pot along with the cheese. Stir together until cheese is melted. Switch off the flame stir in the sour cream, mix.

Enjoy this with any crusty bread or rolls to sop up all the creamy cheesy soup!! 
Labels: Cheese, Potato, Celery, Carrot, Beef, Mince, Soup, Soup Swappers, Main course, Appetizer, International Cuisine, Serves One 

Wendy of A Day in the Life on the Farm our host and author of Soup Swapper's group chose the theme Elegant Soup for December 2021.  

Take a look wonderful Cheesy soups being shared today. If you love soups please join our Soup Saturday Swappers where we take turns choosing themes/ingredients to create soups/stews each month. Just comment below with your blog name and email so I can send you an invitation to the group.  

• Sneha’s Recipe: Cheeseburger Soup for One 
• A Day in the Life on the Farm: Creamy Leek Soup with Shoestring Potatoes 
• Making Miracles: French Onion Potato Soup 
• Karen’s Kitchen Stories: Leek and Celery Root Soup 
• Pandemonium Noshery: Pear and Blue Cheese Soup 
• Palatable Pastime: Shrimp in Tomato Saffron Broth

Roasted Dal & Red Pumpkin Soup#SoupSwappers

Red Pumpkin one of my hubby's favorites in veggie. This soup is an easy peasy quick recipe
Serves 2
Ingredients
1 Cup Diced Red Pumpkin
¼ Cup Roasted Yellow Moong Dal
1 Dried Red Chilly
1/8 Teaspoon Turmeric powder
1 Teaspoon Ginger Garlic paste
1 Teaspoon Oil
2 Cups Water
1 Green chilly
1/4 Teaspoon Cumin seeds
half bunch Chopped Cilantro
¼ Teaspoon Mustard seeds
3 - 4 Curry leaves
1 Clove Garlic
½ Teaspoon Red Chilly powder or to taste
1 Small Tomato
1 Vegetables Seasoning Cube
Method

Dry roast the dal till just starts to turn pink. Wash it, add it to a pressure cook the dal along with tomatoes, seasoning cube, ginger garlic paste and turmeric powder by adding water take one whistle on high flame. Reduce the flame to low and let it cook for 5 - 7 minutes. Switch off the flame. for five whistles.
Let the cooker cool completely. Open and mash the dal with an immersion blender. 

Now add pumpkin, salt, red chilly powder and mix them well. Place this on medium low flame and let this simmer for 12 - 15 minutes or till the pumpkin is cooked and all the flavors are well blended. Switch off the flame. 

For The Tempering/Tadka

Heat oil in a tadka pan, add the mustard seeds, cumin seeds, As the mustard seeds start to crackle, add the curry leaves and ginger, dried chilly. Sauté until turn slight brown and then add it to dal mix. Pumpkin dal Soup is ready. 

 Serve it with steamed rice or crusty bread to sop all the gravy.

Labels: Moong dal, Roasted, Red Pumpkin, Soup, Soup Swappers  

Pumpkin #SoupSwappers Event: November, 2021, Hosted by Camilla of Culinary Adventures with Camilla 
Creamy Pumpkin Soup with Tortellini and Chicken From A Day in the Life on the Farm
Fenneled Pumpkin Soup by Culinary Adventures with Camilla 
Israeli Orange Soup From Pandemonium Noshery
Pumpkin Pakoda Kadhi From Magical Ingredients
Pumpkin, Rice and Chickpea Soup From Palatable Pastime
Roasted Dal & Red Pumpkin Soup From Sneha’s Recipe

Beef & Potato /Aloo Gosht#Soupswappers

Aloo Gosht is a spicy meat gravy that has potatoes cooked with beef, lamb or mutton in a thick stew. This pairs well with rice, roti, naan or puri for a absolute delightful meal. 

Aloo Gosht is a sub-continental dish that mainly originates from Pakistani and North Indian cuisine. This gravy has potatoes cooked with the meat and it's pretty simple to prepare and tastes too good as well.

Ingredients
700 Grams Beef In Bone - cut into medium pieces
250 grams Small Potatoes
1 Teaspoon Roasted Cumin powder
1 Teaspoon Red Chili powder
1½ Teaspoon Salt
1 Teaspoon Heaped Coriander powder
½ Cup Oil
1 Cup Heaped Yogurt - whisked
2 Tablespoons Heaped Brown Onion - crushed 

½ Teaspoon Garam Masala powder
1 Tablespoon Ginger juliennes
2 Tablespoon Chopped Coriander leaves

Whole Spices

10 Black peppercorns
¼ Teaspoon Shahjeera
1 Brown Cardamom
4 Cloves

Method

In a bowl add the whisked yogurt, add the crushed brown onions, coriander, cumin and chilly powder, mix this well.

Heat oil in a pressure cooker add all the whole spices, when it releases an aroma add in the beef pieces and fry for 2 minutes on medium high flame, add ½ cup water and the yogurt mix and mix it well it is forms a smooth gravy, wash the yogurt bowl with another ½ cup water and pour this into the cooker, add salt fry well for 2 minutes. Cover the cooker with a lid and on high flame take one whistle, reduce to flame to medium low and let it cook for 25 - 30 minutes or till the meat is nearly done.

Let the cooker cool, open and check if the meat is cooked and the gravy consistency, add more water accordingly, add in the baby potatoes and give it a good mix. Close the cooker and take two whistles on high flame. Switch off the flame and let the cooker cool. Open and check if the potatoes are done and meat if fork tender. Add ginger juliennes, garam masala powder and little coriander leaves give it a stir and cover with lid. Let is simmer for 7 to 10 minutes on medium low flame, stirring frequently until oil separates or surfaces.

Aloo Gosht is ready. Garnish with chopped coriander leaves and ginger juliennes Enjoy this stew!!
Labels: Beef, Stew, Baby Potatoes, Indian, Main course, Soup, Soup Swappers, Pressure Cooker, One Pot Meal

Soup Swappers: Comforting Stews 

• Beef & Potato Stew/Aloo Gosht from Sneha’s Recipe
• Boeuf Bourguignon + Domaine Les Aphillanthes Côtes du Rhône Galets Plan de Dieu 2019 from Culinary Adventures with Camilla
• Comforting Veggie Stew from Magical Ingredients
• Filipino Beef Mechado (Slow Cooker) from Palatable Pastime
• Ham and Vegetable Stew from A Day in the Life on the Farm
• Low Carb Instant Pot Beef Stew from The Keto Grandma
• Slow Cooker Argentina-Style Beef Stew from Karen’s Kitchen Stories