Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

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
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    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
    1
    ½  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.    

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    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 
    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

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    White Hot & Sour Chicken & Prawns Soup#FishFriday

    White Hot and Sour soup is a spicy and hot soup made with chicken, prawns and mixed vegetables. Super easy to make and takes 30 minutes from start to finish! It’s got that perfect hot and sour flavor that everyone will love.

    Serves 2
    Ingredients

    500 Ml Chicken Stock
    100 Grams Boneless Chicken Cubes
    6 Big Prawns - chopped
    ½ Cup Chopped Cabbage
    2 Tablespoons Tofu - tiny cubes
    2 Tablespoons Diced Carrots
    1 Green Chilly - finely chopped
    1 Baby Bok Choy - chopped
    1 Spring onion - white and green chopped
    Salt to taste
    ½ Teaspoon White Pepper powder
    1 Tablespoon Vinegar
    1 Teaspoon Sugar - optional
    1 Tablespoon Light Soy
    1 Teaspoon Arrowroot powder/ Corn flour
    ½ Cup Water
    1 Egg  -  beaten

    Method
    Heat a teaspoon of oil in a pot, sauté the chicken till it turns pink to white, add the stock and veggies bring it to a boil, reduce the flame and let it simmer for 5 minutes.
    Then add all the seasoning and prawns till cook for 4 minutes thicken with corn flour paste and add beaten egg. Lastly add bok choy green and spring onions greens. 
    Serve hot, this is delicious and satiating. 
    Labels: Soup, Chinese, Bok Choy, Prawns, Chicken, Homemade, Stock, Healthy, Appetizer, Main course, Fish Friday, Seafood/Fish, Serves Two
    Fish Friday Foodies - January 2022
    Today we are sharing favorite recipes for Seafood Soups. 

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    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  

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    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.  

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    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

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    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 

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    Sambrasam#SoupSwappers

    This is a fusion of sambar & rasam, really so very de ..ee ..licious, it has a tangy, peppery garlic flavor. It so simple to make and once you taste it, your addict to it and will have more servings. 
    A super delicious, lip-smacking meal, that goes perfectly well with rice, idli or dosa . In this recipe the use of turmeric is more, so do use it as given in the ingredients list.
    Ingredients
    1/3 Cup Tur dal - wash and soaked for an hour
    1 Cup Tamarind juice
    Coarsely Grind
    1 Teaspoon Black Peppercorns
    6 Big Cloves Garlic
    ½ Teaspoon Cumin seeds
    Other Ingredients
    2 Medium Tomato -chopped
    3 Dried Red Chillies
    2 Tablespoons Turmeric powder
    1 Tablespoon Heaped Oil
    1 Teaspoon Mustard seeds
    A Bundle Coriander with stalks
    3 -4 Sprig Curry leaves with stalks
    1 Green Chilly
    Salt to taste
    ½ Teaspoon Asafoetida 
    Method
    Soak a lemon size ball of tamarind in 250ml warm water and squeeze out the juice as much as you can.
    Take a pressure cooker add washed tur dal and sufficient water. Cover with the lid and cook till on medium high flame for 3 whistles. Let the cooker cool completely.
    In the meantime heat oil, in a large pot/kadai, add mustard seeds, turmeric powder, dry chillies, sauté for a minute. Add tomatoes, salt and cover simmer on low flame till soft and mushy. 
    Once the tomatoes are softly mashed
    add the tamarind juice
    bundle of curry leaves, coriander stalks, the ground garlic, cumin, pepper, salt to taste
    cooked dal, give it a good mix and bring it to a boil. 
    Then add 2 cups water let is simmer for 5 - 6 minutes over on medium low flame, stirring after every 2 minutes.
    Now add the asafoetida and green chilly let it simmer for 2 minutes, that's it. Switch off the flame. Drizzle a teaspoon of lemon juice this is optional, but it does give a tangy flavor.
    Sambrasam is ready. It is very good to drink as a hot soup, taste delicious, serve with hot steamed rice.
    It's so yummilicious and delightful, you will love it we had this as our soup with steamed rice.
    Labels: Sambar, Rasam, South Indian, Soup, Soup Swappers, Main course, Spicy  
    Soup Swappers - September 2021
       Spicy Soups

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