Vegetable Garlicky Cottage Cheese Soup#Soupswappers

Welcome to this month event for Soup Swappers, our  Host is Ashley Ramaker Lecker and the theme is "Cheesy Soups for Dairy Month".

This is an easy, light and comforting soup, Chinese style, you will definitely love it. 

Serves 3

Ingredients
3  Cups Vegetable Stock
2 Teaspoons  Chilli Garlic Sauce
2 Teaspoons Soy Sauce
1 Teaspoon Chilli Vinegar
1/2 Teaspoon Black pepper powder
A Pinch of Sugar
1 Teaspoon Sriracha Sauce
Salt to taste
1/2 Cup Sliced Carrots
1/2 Cup Red, Green, Yellow Bellpeppers
3 Cloves Garlic - chopped finely
An Inch Ginger - chopped finely
2 Spring Onions slicefind e
1/2 Cup Broccoli Florets
1/2 Cup Sweet Corn
2 Tablespoons Heaped Cornflour mixed with some water
To Add Just before the final boil
1 Small Tomato sliced
2 Leaves Bok Choy - chopped
4 Basil Leaves - torn
50 Grams Cottage Cheese - diced into tiny squares
1 Tablespoon Oil
Method
Chop the spring onions and keep the greens and whites separate.

Heat  oil in a wok. Fry the garlic until it starts to leave an aroma but before it burns. Add the white part of the spring onion and fry for another minute. Pour the stock, sauces and pepper and bring to a boil. Add the vegetables, salt and boil for 2 minutes or littler longer until the vegetables have cooked but still crisp. 

Now add the cornflour paste and allow it to thicken. Add the bok choy, spring onion, tomato, basil and cottage cheese, top with chilli oil and serve piping hot.

Lables : Soup, Soup Swappers, Cottage Cheese, Garlic, Gluten free, Vegetarian, Vegetables, Healthy, Appetizer,  Chinese 
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.
Ashley, Cheese Curd In Paradise: Pepper Jack Potato and Bacon Soup
Karen, Karen's Kitchen Stories: Sopa de Queso - Cheese Soup with Chiles and Potato
Cindy, Cindy's Recipes and Writings: Cheesy Broccoli Pesto Noodle Soup
Wendy, A Day in the Life on the Farm: Caramelized Onion and Gruyere Soup
Camilla , Culinary Adventures with Camilla: Chilled Watermelon and Rosé Soup
Juli, Pandemonium Noshery: German Cheese and Leek Soup
Sneha, Sneha's Recipe: Vegetable Garlicky Cottage Cheese Soup
Sid , Sid's Sea Palm Cooking: Chicken Cheezy Soup
Barrie, Hardly A Goddess: Weeknight Cheeseburger Soup with RealCheese!

Veg Chessy Beer Soup For Two#Soupswappers

When Kathy Altman gave us Carft Beer for this month theme my first reaction was yuck! Beer in a soup! Since I, am not a beer drinker, so as to say hate the smell and taste of it. But since this theme was given decided to try using it in the soup.

 After the soup was made and I had it .. it was delicious. Thanks to this group who pushes me try different recipes.

Cheesy Veg beer soup is the perfect comfort soup for grown-ups! No Not all you can even serve this to your adult kids since most alcohol, burns off during cooking and there will be vague beer tang that adds an oomph and flavor to the soup. Absolutely delicious, a must try recipe

Serves Two
Ingredients
1/2 Cup Macaroni - optional
1 Tablespoon Salted Butter
1 Tablespoon All Purpose Flour
1 Cup Milk
3 Tablespoons Shredded Cheddar cheese - or to taste
500 ML Water
1 Small Veg Stock Cube
1 Small Carrot - chopped
1/4 Cup Sprouted Fresh Green Peas
1 Scallion / Spring Onion
2 Cloves Garlic - chopped
1 Teaspoon Heaped Hot & Sweet Sauce
1 Teaspoon Red Chilly Garlic Sauce or to your taste
2 Teaspoons Sugar
2o0 ML Beer
1 Teaspoon Oil
1 Tablespoon Each Chopped Red, Green & Yellow Bell peppers
Method

Boil the pasta according to package directions, till al dente. Drain, and set aside.

Chop the the white and green part of scallion and keep them separately.
Heat oil in a large sauce pan, add the garlic and saute for a minute or till it releases an aroma, add the white part of the scallion and saute for a minute add the carrot and peas, saute till for a minute only, add the water and stock cube and let it come to a rolling boil. 

Increase heat to medium-high, and add the beer and bring all to a low boil. Reduce heat to medium-low, and simmer for 15 minutes. Now add the bell pepper, all the sauces, sugar and taste for flavors add more sauces according to your taste if required ( for us the quantity was perfect), stir it well and bring it to a boil.

In the meantime, in a another pan let's make the Bechamel Cheese sauce as per this method. When the sauce is ready add the cheese stir it well till it melts, keep aside.

To finish the soup

Pour the cheese sauce into the soup and stir until thickened. Add the drained pasta. Serve immediately and enjoy!!

Labels : Beer, Soup, Vegetarian, Vegetables, Soupswappers, Bechamel Sauce, Cheese
Do check on other Beer Soups

Wendy of A Day in the Life on the Farm: Fasolada
Karen of Karen's Kitchen Stories: Pressure Cooker Beef and Beer Soup
Sue of Palatable Pastime: Ale Onion Soup
Sid of Sid’s Sea Palm Cooking: Øllebrød (Danish Rye Porridge)
Sneha of Sneha’s Recipe: Veg Chessy Beer Soup For Two
Kathy of A Spoonful of Thyme: Ale and Cheddar Soup
Cindy of Cindy’s Recipes and Writings: Boozy Potato Soup

Leftover Baked Mashed Potato Soup#Soupswapers

Soup is an excellent way to use baked leftover mashed potato, for a lunch or dinner.  Have these will bread rolls are you are sated. This  delicious and filling soup, your family will love and enjoy.  For this soup I, used  Sheep Cheese and it tasted wonderful, you can use whatever cheese you have at hand.

Ingredients 

1 Teaspoon Olive Oil
1 Small Onion - finely  chopped
4 Button Mushrooms -  chopped

1  Carrot - cut into small sticks
5 French Beans - cut into  small sticks
1 Celery - chopped finely Tablespoons Mix Vegetables
4 Cups Green Goddess Chicken Stock

1⁄4 Teaspoon Sea salt or to taste

1⁄2 Teaspoon Black pepper powder
1⁄4  Teaspoon Smoked Paprika

1 Cup Leftover Baked Mashed Potato

1⁄4  Cup Grated Sheep Cheese or Cheddar Cheese

1  Scallion -  finely chopped
2 Slices Bacon - fried and crumbled

1 Slice Ham - fried and cut into pieces 

Method 

Fry  bacon, and ham in olive oil set aside,  crumble the bacon and cut the ham into small pieces.
In the same pan,  saute the  onion until softened.

Add chopped mushrooms and  vegetables, cook until tender and onion softens. Add green goddess chicken stock , salt, pepper, paprika, stirring to mix and bring this to a boil. Let it simmer on low flame. 

In the meantime.

Take a cup of the this soup broth into a another pan add the mashed potatoes and with stick blender, Blend in mashed potatoes,  until lumps are gone and form a smooth batter.
Add  this batter to the  soup  and stir continuously till it is well mixed . Bring it to a boil, add sheep cheese, stirring until it is melted and smooth. 

Add in scallions, crumbled bacon, ham (reserve a teaspoon of each scallions, bacon and ham for garnishing) take off flame.  Serve this hot garnished with scallions, bacon and ham and grated cheese and dash of smoked paprika.  

Yum yum...
Today is our posting day for soup swappers our host of the month is Karen H Kerr and the theme is Soup from Leftovers.  Thank you Karen for hosting this event.

Labels :  Soup, Leftover series, Baked, Mashed Potato, Soupswappers, Bacon, Ham, Green Goddess, Stock, Sheep Cheese

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Roasted Pumpkin Soup#Soupswappers

It's our day of posting for soup swappers, our host of the month is   Ashley of Cheese Curd in Paradise choose the theme  Pumpkin and Squash Soups. 

Made this Roasted  Pumpkin Soup, which is vegan , gluten free and also healthy. 

Serves 6 -7
Ingredients
5 Cups Vegetable Stock
500 Grams Red  Pumpkin
1 Head Garlic
2 Tablespoons Olive  Oil
Salt to taste
Freshly Ground Black Pepper to taste
1 Medium Onion
1/2 Teaspoon Dried Thyme
A Juice Of One Lemon
1 Tablespoon Honey
Chopped Parsley for garnishing

Method

Place the pumpkin in a aluminium foil and toss olive oil over it. Seal the foil and place it in a baking pan. Roast it at 200 degrees C  at 30 to 40  minutes or until the pumpkin is soft.  Then cool it completely.  You can roast  the onion and garlic  too in the oven.  But I, roasted the garlic and onion in the sandwich toaster. 

When the pumpkin, onion and garlic cools.  Peel them and blend them.

In a pan add the stock and the blended puree with salt to taste.  Boil it, when it comes to a rolling boil, reduce the flame and let it simmer for 5 minutes on low flame.  Then add the honey, thyme and black pepper to taste, stir it well and bring it to a boil again.  Taste for salt and spice.  Take off flame add in the lemon juice.  

Serve hot garnished with parsley and enjoy this vegan and gluten free soup. 

Labels : Soup, Roasted Red Pumpkin, Healthy, Vegan, Gluten free, Soupswappers

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Mixed Vegetable Stew Vegan & Gluten Free#Soupswappers

This is a Kerala Style vegetable stew.  It's so easy and delicious you must try this.  We had this with Palappam a vegan and gluten free appam.  Recipe follows.

Sending this to Soupswappers event theme is "Comforting Fall Stews" our host for the month is Colleen Delawder
Ingredients 

300 Grams Mixed Frozen Veggies
2 Medium Potatoes -cubed 

1 Medium Onion - finely chopped 
1 Medium Tomato - skinned & chopped 

2 Green chilly- finely chopped 

2 Teaspoons Level Red Chilly powder 

¼ Teaspoon Turmeric powder
2 Teaspoons Level Coriander powder
¼ Teaspoon Garam masala

1 Teaspoon  Salt or to taste 

1 Vegetable Seasoning cube

1 Cup Thick Coconut Milk 

A Sprig Curry leaves-few 

2 Tablespoons Coriander leaves-chopped
1 Teaspoon Mustard seeds
To Grind Coarsely Without Water  
1 Inch Piece Ginger - chopped 

4 Big Cloves Garlic or 6 Small Ones - chopped 

1/2 Teaspoon Level Fennel seeds

Method 

Pressure cook all the vegetables except peas by adding 1 1/2 of water and salt . Cook the peas separately, keep them a side. 

Heat oil in a kadai / pan and splutter mustard seeds.  Add green chilly, chopped onion and curry leaves , saute  till the onions start tor turn light golden then add  coarsely ground paste  of ginger-garlic - fennel seeds , seasoning cube , tomatoes and  saute well for t 2 minutes. Close it with a lid on low flame let it cook till the tomatoes soften and turn mushy, stir at intervals.  

When the tomatoes are mushy and release oil from the side add the cubed potatoes and saute on high flame for a minute or two, then add all the veggies and spices like turmeric powder,chilly powder, coriander powder and  taste for salt  then add, saute on high flame for 2 minutes .  Add 1 or 2 cups water according to the gravy required , close the kadai with a lid and on low  flame,  cook till the veggies are done.  When the veggies are cooked  and oil surfaces on top, then add coconut milk  and garam masala.  

Give it a good stir, and lightly stir it,  till it comes to a just a boil..Take  the kadai off flame .  Add the chopped coriander leaves .. Close the pan till ready to  serve.   .. So the very tasty vegetable stew  is ready to serve .  

This is a classic combination with Palappam.  Enjoy 
Labels : Mixed Vegetable , Stew, Gluten free, Vegan, Soupswappers, Kerala, Healthy, Coconut Milk

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Roasted Chicken & Corn Chowder#Soupswappers

Made the is chowder using potatoes as a thickening agent and absolutely no tomatoes, yet this soup is so delicious. Used this Homemade Cream Style Corn to make this chowder.  Have big bowl of this during a rainy day its filling and perfect for the day!

Ingredients
2 Slices Bacon -  chopped
1 Small  onion - finely chopped
1 Stalk Celery -  diced
1 Tablespoon Diced Carrot
2 Cloves Garlic -  minced
1 Teaspoon Italian seasoning
2 Cups Roasted Chicken broth

1 Tin (14 oz)  Cream-Style Corn - Homemade
1 Cup Roasted Shredded  Chicken
1⁄4 Teaspoon fresh ground black pepper
1⁄4 Teaspoon Dried Rosemary

1 Small Raw Potato -grated

Method

Boiled one carcass of roasted chicken in 1.5 liters of water and reduced it to 2 cups (500 ml).  Strain it in a cheese cloth and used this broth to make the chowder.

In a large non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, carrot  and garlic. Cook and stir until tey begin to soften, about 5 minutes.

Add Italian seasoning, rosemary, black pepper powder and grated potato. Mix well. Stir in broth and bring it to a gentle boil and stir continuously until soup thickens slightly.
Reduce heat to medium-low. Stir in cream style corn, chicken and seasonings,  let simmer for 10 minutes, stirring occasionally. Serve hot.

This is filling and warm comfort food and makes such a comforting meal.

Labels : Soup,  Roasted Chicken, Corn, Chowder, Gluten free, Potato, Italian seasoning, Chicken, Soupswappers

Vegetarian Mulligatawny#SoupSwappers

Mulligatawny is prounced as Mulli ga towny. This is a classic Anglo-Indian soup, the name of which means pepper water.  This is an English interpretation of an Indian dish.  It's a curry soup, full of nutrients, a mouthful of goodness in every spoon. Simply delicious and comforting soup.

"Let's Go Meatless" Event for Soup Saturday Swappers was the theme given to us by our hosted Paula Begley.   Made this Vegetarian Mulligatawny soup for the event.

Serves 4
Ingredients
2 Tablespoons Butter
1 Onion - chopped
1 Big Carrot - finely diced
1 Fresh Red Chilli - chopped
3 Cloves Garlic - minced
1 Teaspoon Ginger - minced
2 Apples- skinned and finely diced
2 Big Tomatoes - finely chopped
1 Tablespoon Curry Powder
1 Teaspoon Roasted Cumin powder 
1/2 Teaspoon Paprika powder
1/2 Teaspoon Cinnamon powder
1/2 Teaspoon Turmeric powder
1/4 Teaspoon Cardamom powder
1/4 Teaspoon Black Pepper powder
1/2 Teaspoon Dried Thyme
1/2 Cup Masoor Dal / Red Lentils - soaked
4 Cups Vegetable Stock
2/3 Cup Coconut Milk
Salt to taste
Black Pepper powder to taste
Roasted Cashews for garnish
Chopped Coriander for garnish
Spring Onions for garnish

Method

Melt butter in a large pan / pot,  add the onion, carrot, and red chili, then sauté until the onions have softened. Add the garlic, ginger, apples and diced tomatoes.  Add in all of the spices and toss to coat. Add in the lentils, stock and let come to a boil. Turn the flame to low and simmer uncovered for 30 minutes. 

Puree about 75% of the soup in with a stick blender. Leave some of the chunks whole, as it gives a nice texture and consistency to the soup. Return the pot  back to flame,  stir in the coconut milk and just warm it( do not bring it to a boil). Taste and adjust for salt and black pepper as needed. 

Serve topped with cashew nuts and spring onions.

Labels : Vegetarian, Soup, Mulligatawny, Masoor dal, Soupswappers, Gluten free, Healthy Dinners, Coconut Milk

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