Spinach Pepper And Coconut Clear Soup

Spinach pepper and coconut clear soup is a very delicious healthy comfy soup perfect for winter. This one is very light and good for the one who are on weight check. They can substitute butter with diet butter or skip butter and cheese and enjoy. Bright, vibrant-looking spinach leaves are not only more appealing to the eye but more nourishing as well.Most of the flavonoid and carotenoid nutrients found in spinach that provide anti-inflammatory benefits provide antioxidant benefits as well. Given the fact that spinach is an excellent source of other antioxidant nutrients — including vitamin C, vitamin E, vitamin A (in the form of carotenoids), and manganese —as well as a very good source of the antioxidant zinc and a good source of the antioxidant selenium—it's no wonder that spinach helps lower risk of numerous health problems related to oxidative stress. So don't wait add spinach to your diet now and try this lovely spinach pepper and coconut clear soup.

Spinach Pepper And Coconut Clear Soup

Ingredients

• 1/4 cup small coconut chunks
• 10 to 12 big spinach leaves
• 4 seedless red banana pepper chopped
• 1/4 tsp coriander powder
• 1 tsp olive oil
• 1 tsp butter/ diet butter
• 1 tsp very thin cheese slices
• 1 tsp fresh cilantro/ mint
• 1 bowl clear vegetable stock/ water
• 1 tsp lemon juice
• to taste salt and pepper

Cooking Directions

1. Heat one teaspoon oil in pan. Add the coconut chunks. Add coriander powder. Fry till little golden. Then add chopped pepper. Fry for few second then add the spinach leaves. Salt and pepper. Mix well. Add bowl of clear stock or water. Let it come to boil. Cook for 6 to 8 minutes. Add butter and lemon juice and chopped cilantro or mint leaves the one you like. Put off the flame. Ladle the soup in the bowl. To give a feel good feeling add few thin slices of cheese if you want. Enjoy a hearty healthy comfy spinach pepper and coconut clear soup.

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Oats Soup

What better way to gain the strength and energy to carry you through a hectic morning schedule than with a steaming bowl of freshly cooked oatmeal.It's the most perfect way to start a day.Oats, oat bran, and oatmeal contain a specific type of fiber known as beta-glucan. Since 1963, study after study has proven the beneficial effects of this special fiber on cholesterol levels.Studies show that in individuals with high cholesterol (above 220 mg/dl), consuming just 3 grams of soluble oat fiber per day (an amount found in one bowl of oatmeal) typically lowers total cholesterol by 8-23%. This is highly significant since each 1% drop in serum cholesterol translates to a 2% decrease in the risk of developing heart disease.Oats, via their high fiber content, are already known to help remove cholesterol from the digestive system that would otherwise end up in the bloodstream. Now, the latest research suggests they may have another cardio-protective mechanism. Antioxidant compounds unique to oats, called avenanthramides, help prevent free radicals from damaging LDL cholesterol, thus reducing the risk of cardiovascular disease, suggests a study conducted at Tufts University and published in The Journal of Nutrition. In laboratory studies reported in Surgery, beta-glucan significantly enhanced the human immune system's response to bacterial infection. Beta-glucan not only helps neutrophils (the most abundant type of non-specific immune cell) navigate to the site of an infection more quickly, it also enhances their ability to eliminate the bacteria they find there.Starting your day with a bowl of oatmeal may boost your immune response in addition to your morning energy levels.Studies also show that beta-glucan has beneficial effects in diabetes as well. Type 2 diabetes patients given foods high in this type of oat fiber or given oatmeal or oat bran rich foods experienced much lower rises in blood sugar compared to those who were given white rice or bread. Starting out your day with a blood sugar stabilizing food such as oats may make it easier to keep blood sugar levels under control the rest of the day, especially when the rest of your day is also supported with nourishing fiber-rich foods. Today we are sharing with you a delicious healthy recipe that will boost your immune and keep you stay heart healthy. For those who are strictly on health issue do skip cheese.Oat soup is a yummy healthy dish can be enjoyed by all. So don't wait try a healthy yummy oats soup.

Oats Soup

Ingredients

• 1 cup oats
• 2 tbsp finely chopped beetroot
• 5 to 6 small broccoli florets
• 1/4 tsp whole cumin seed
• 1/4 tsp finely garlic choped
• 1/2 tsp finely chopped onion
• 1 tsp finely chopped mint and cilantro leaves
• 1 tsp finely sliced cheese (optional)
• 1 1/2 cup warm water
• 1 tbsp fresh tomato puree
• 1 tsp olive oil
• 1/2 tsp lime zest
• 1 tsp lime juice (optional)
• to taste salt and pepper

Cooking Directions

1. Heat oil in a pan add the whole cumin, chopped onion and garlic. Toss a little then add chopped beetroot and broccoli. Toss a bit then add tomato puree add salt and pepper. Add oats and mix with the veggies. Add warm water. Cook till the oats are done stirring continuously so that no lumps are formed. Now add lime zest and lime juice (if using) this give a very fresh aroma to this soup. Garnish with chopped coriander and mint leaves and few fine slices of cheese if using. Enjoy a hearty healthy oats soup.

Linking it to Eat Nutritious, Feel Fabulous Challenge started by Jagruti and Nivedita.

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Prawn Onion Tomato Soup

Keep your spirits alive. Spend time with family and friends. Happy Thanksgiving!
Today I am sharing a very delicious soup recipe with you all Prawn Onion Tomato Soup. A delicious comfy soup perfect for the season. I am sure you all will love it.


Prawn Onion Tomato Soup

Ingredients

• 2 fresh tomato puree
• 1 big onion sliced
• 1/4 cup green peas
• 10 to 12 small prawn
• 1 tsp butter
• 1 tbsp cheese spread
• 1 tsp dry basil or fresh
• 2 cups chicken stock/ vegetable stock/ water
• 1 tsp cornflour (optional)
• 1 tsp salt and pepper to taste

Cooking Directions

1. Take pan and the add butter and onion saute till transparent. Then add prawns stir a little. Then add tomato puree and green peas. Mix well. Then add chicken stock or whatever you are using. Let it come to boil. If you want the consistency bit thick then add cornflour with water and add to the soup. Cook for another 2 to 3 minutes. Then add cheese spread, fresh or dried basil. Cook for another 1 minute. Adjust seasoning. Put off the flame. Serve warm Prawn Onion Tomato Soup with bread croutons.

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Happy Halloween With Pumpkin Mushroom Soup

May the festival of lights be the harbinger of joy and prosperity. As the holy occasion of Halloween is here and the atmosphere is filled with the spirit of mirth and love, here’s hoping this festival of beauty brings your way, bright sparkles of contentment, that stay with you through the days ahead…. Happy Halloween to all my friends. Enjoy Halloween with delicious yummy pumpkin mushroom soup.

Happy Halloween With Pumpkin Mushroom Soup

Ingredients

• 1 kg Pumpkin
• 1 head garlic
• 1 tsp rosemary powder
• 1 tsp olive oil
• 10 button mushroom cut into halves
• 1 tsp butter
• 1 tomato garlic sauce
• 1 small onion chopped
• 3 to 4 cups chicken stock
• 1/2 tsp dry roasted coarsely grind cumin powder
• 2 cube grated cheese
• 1/2 cup fresh cream
• 1 tsp olive oil
• 1 tsp lemon juice (optional)
• to taste salt and pepper

Cooking Directions

1. Take the flesh of pumpkin rub it with rosemary and mashed garlic drizzle olive oil and roast in oven till bit tender. Cool down and then make a smooth puree. Heat butter in pan and place the mushroom cook over high heat until the moisture is cooked off. Add the tomato garlic sauce toss and keep aside. Take another sauce pan add olive oil then chopped onion. fry till translucent. Add the pumpkin puree. Stir for 2 minutes.
2. Add chicken stock. Let it come to boil. Then simmer it for 10 to 12 minutes in low heat. Now add grated cheese. Adjust seasoning. Mix well. Then add fresh cream, cook for another one minute. Put off the flame. Sprinkle coarsely ground cumin powder. Mix the cooked mushroom in it. Sprinkle little lemon juice if needed. You can do it another way also ladle the soup in a bowl and then place the mushroom in one side as garnish. Enjoy a happy Halloween with hot Pumpkin Mushroom yummy soup.

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Zero Oil Vegetable Soup

Zero oil vegetable soup is a very delicious and healthy soup. Good for the weight watcher and heart healthy too. You can  take and mix any vegetable of your choice. I just suggest  few which I like.One caution while choosing the vegetables if you are pregnant or planning such then skip raw papaya. The Papaya latex's main constitiuants are papain and chymopapain which have teratogenic (abnormalities of physiological development) and abortifacient (Can induce an abortion) effects . It does this by increasing the chances of uterine contractions as the papain acts like prostaglandin and oxytocin which are known to put a mothers body into labour and hence an adverse effect on the babies and mothers health. I just want all my readers to stay safe healthy and happy. I am sure you all will like this completely oil free comfy soup. Enjoy.

Zero Oil Vegetable Soup

Ingredients

• 2 carrots cubes
• 4 to 6 okra cut into halves
• 4 to 6 big chunks of bottle gourd with or without skin
• 4 to 6 big chunks of skinless raw papaya
• 2 to 3 baby potatoes optional
• 6 to 7 french beans head and tail off and then cut into big pieces
• 1 big tomato cut into chunks
• 1 big onion cut into chunks
• 3 to 4 garlic clove
• 1 inch fresh ginger chopped
• hand full of chopped fresh coriander and mint leaves
• 1/2 tsp whole cumin
• 1/2 tsp whole coriander
• 1 to 2 tsp lemon juice
• to taste salt and pepper

Cooking Directions

1. Boil water in a saucepan and then add all the vegetables, onion, ginger, garlic and chopped coriander and mint leaves. Cover with a lid and then cook till done. Now heat a pan and dry roast the cumin and coriander seed. Add the boiled vegetables in it. Add salt and pepper and let it boil for another 2 minutes and then end up with dash of lemon juice.

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Yummy Pasta Soup

Just these weekend I was down with flu. So I thought to make a whole comfy meal which will be delicious, quick to make and healthy too. In this recipe I use different types of proteins but if you want you can skip any of them. It's a delicious filler. Serve hot and relish , I am sure you will love it.

Yummy Pasta Soup

Ingredients

• 1 pack rotini pasta
• 1 cup bottom mushroom
• 1/ 2 cup shallow fried boneless fish shredded
• 1/2 cup boiled chicken shredded
• 2 to 3 small boiled potato cut into halves (optional)
• 1 tbsp tomato basil pasta sauce
• 1/2 tbsp chopped garlic
• 1 tsp olive oil
• 3 cup chicken stock
• to taste salt and pepper
• 1 tsp cheese grated (optional)
• hand full chopped parsley

Cooking Directions

1. Heat oil in a pan. Then add garlic. Fry till you get the fried smell. Now add the button mushroom, pasta. Now add the chicken stock add pasta sauce, salt pepper and shredded boiled chicken and potatoes. Cook till the pasta is cooked and the mushroom is tender. Now add the shallow fried shredded fish. Mix well. Add cheese if using. Mix well. Now sprinkle parsley. Yummy pasta soup is ready. It is a full meal so relish hot and have fun.

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Russian Borscht

Sending you wishes to say you blossom up the world around me! Happy Women’s Day! Today I am sharing with you a colorful soup Russian Borscht recipe.This recipe is specially to celebrate the vibrant colorful charm of womanhood. I am sure you all will love it as it is healthy,loaded with vegetables and yet simple to make and it taste awesome.

Russian Borscht

Ingredients

• 1 cup chopped beet
• 1 cup chopped cabbage
• 1 cup chopped onion
• 3 cup chicken stock
• 1 cup chopped tomatoes
• 1 bay leaves
• 1 tsp chopped dill weed
• 1 tsp butter (optional)
• 1 tbsp lemon juice
• 1 tsp salt and pepper

Cooking Directions

1. In a pan take chopped beet, carrots, onion and chicken stock, bay leaves. Bring to boil. Simmer for 20 minutes. Now add chopped cabbage and tomatoes. Cover and cook in slow flame for another 15 to 20 minutes until the cabbage is tender. Stir in salt pepper, butter (if using) and dill weed. Top each serving with sour cream.

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Broccoli N Cauliflower Soup

Broccoli n cauliflower soup is a very simple delicious soup. You can enjoy it anytime but I love it for my cozy comfy dinner.Broccoli as we all know is called the miracle food which is nutrient-rich vegetable can enhance your diet and benefit your health. In this soup I try to infuse a little different flavor which give this soup it's exotic touch. I hope the blend of  flavor will surprise you too.Have it and love it...!

Broccoli N Cauliflower Soup

Ingredients

• 4 to 6 florets of cauliflower
• 4 to 6 florets of broccoli
• 5 to 6 cloves of garlic chopped
• 2 whole cardamom slightly crushed
• 10 to 12 whole black pepper
• 1/2 tsp olive oil
• 1 tsp butter
• 1/2 tsp sugar ( optional)
• 2 cup water/ vegetable stock
• 1 tbsp lemon juice
• to taste salt and pepper

Cooking Directions

1. Heat oil in sauce pan. Now add whole black pepper and crushed cardamom and chopped garlic. As who get the fried favor of garlic add the florets of cauliflower. Add little salt and toss well. Now add warm stock or water whatever using. Let it boil for 5 to 6 minutes. When the cauliflower is half cooked, add broccoli and let it cook for another 5 to 6 minutes. Now add butter, sugar if using and adjust seasoning. Finish it off with lemon juice. Serve pipping hot. Enjoy with your favorite bread rolls.

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Cream Of Pea Soup

Cream of pea soup is a very yummy comfy soup during winter months.I was watching a cookery show where Chef Sanjeev Kapoor one of the most well known celebrity chef from India was showing this soup.It looks scrumptious so I take no time to make it.I improvised the recipe by adding fresh cream and dried basil as the fresh is not available to me  but truly speaking it taste awesome. Fresh green peas is also good for health as it's low in fat and full of protein, fiber and micronutrients. Help in anti-aging, strengthen immune system and  full of energy. So for me cream of pea is one I love any time and I am sure if you try once it will soon be in your fav list. Give a try and let me know.

Cream Of Pea Soup

Ingredients

• 1 cup fresh green peas
• 1 onion sliced
• 1tsp basil ( fresh or dried)
• 1 cup milk
• 1/2 cup vegetable stock
• 2tbsp fresh cream
• 1tsp olive oil/ butter
• 1/4 tsp sugar (optional)
• to taste salt and pepper

Cooking Directions

1. Heat olive oil or butter whatever you are using. Now add chopped sliced onion and fry until translucent. Add fresh green peas . Stir for a minute. Add salt pepper and basil and vegetable stock. Let it come to boil. Put off the flame. Take it in a bowl and keep aside for 10 to 15 minutes until it comes to room temperature. Now put the whole thing into your blender and make a fine smooth paste. Put a sauce pan on heat then pour the green peas mixture. Add a cup of milk and let it boil for 2 minutes . You can add more milk if you want a little less thick consistency. Adjust seasoning. Now add fresh cream mix and put off the flame. Serve hot with your favorite bread croutons.

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Hot And Sour Onion Soup

Delicious comfy hot soup in a lazy winter night has no substitutes. This hot and sour onion soup is not like the regular Chinese soup. I mix and match few flavors which  is the specialty of this hot and sour onion soup.. Instead of  vinegar I use lemon juice to make it sour and to make it hot I use pepper and chilly garlic sauce. If you want to keep the heat low you can skip the chilly garlic sauce but I suggest that use it once may be you can lower the quantity according to your taste.With all this the main  twist of the recipe is the roasted spice used.  I am sure if you are bored having the same hot and sour soup then it can be a change. Give it a try and let me know.

Hot And Sour Onion Soup

Ingredients

• 2 finely chopped onion
• 1/2 cup finely chopped carrots
• 1/2 cup very finely shredded cabbage
• 1/4 cup finely chopped spring onion
• 5 cups chicken stock
• 1 chicken seasoning cube
• 1tbsp tomato sauce
• 1tsp chilly garlic sauce ( optional)
• 1/2 tsp roasted cumin powder
• 1 tsp soy sauce
• 1 1/2 tbsp corn starch
• 1 tbsp vegetable oil/ olive oil/ canola oil
• 1 to 2 tbsp lemon juice
• salt and pepper to taste

Cooking Directions

1. Take a pan and heat oil in it then add the chopped onions. Slightly fry them. Now add other vegetables. Stir for a minutes . Now add warm stock . When it come to boil add the chicken seasoning cube, tomato sauce, chilly garlic sauce if using, soy sauce. Let it boil for a minute. Now add little soup to the cornstarch mix well then return all to the pan. Adjust seasoning. Now add lemon juice and roasted cumin powder. Mix well and put off the flame. Serve hot.

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Fall Chicken Soup

A very gorgeous, healthy and very tasty warm chicken soup is absolutely perfect for the fall. Fall chicken soup is easy, quick and one which very satisfying. I have not used fresh mint and cilantro but cooked it and this add a very unique flavor to this soup.Roasted almond gives this soup a crunchy nutty taste which I am sure you  all will love. Give it a try and let me know how you like it.

Fall Chicken Soup

Ingredients

• 1 cup shredded chicken
• 1 cup beet chopped
• 1/2 cup tomato paste
• 1 onion finely chopped
• 2 tsp garlic finely chopped
• 1 green bell pepper diced
• 1 red bell pepper diced
• 2 cup chicken stock
• 1 tbsp olive oil
• 2 tbsp cilantro finely chopped
• 2 tbsp mint leaves finely chopped
• salt and pepper to taste
• 1 tsp fresh cream optional
• 3 tbsp toasted almond flakes

Cooking Directions

1. Warm olive oil in a large saucepan over medium heat.
2. Stir in onion and garlic till soft but not brown now add the beet and stir for a minute. Add shredded chicken stir for one minute then add tomato paste and chopped cilantro and mint leaves.  Mix well.Then add the chicken stock. Stir in and then season with salt and pepper. Bring to boil and cover and simmer until the beets and chicken are tender. Add diced red and green bell pepper cook for another 2 to 3 minutes. Put off the flame and add a spoon full cream. Mix well. Ladle into bowls. Garnish with toasted almond flakes.

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Egg Noodle Soup

I am very busy this week due to some writing projects so friends pardon me if I am bit late to visit all your delicious blogs. In the mean time let me share one of my comfy soup recipe with you all. In a busy weeknights or lazy weekends if you want something spicy and delicious then go for this egg noodles soup. It is a protein packed dish added with the goodness of veggies and a complete full and satisfying meal.


Ingredients:

Egg noodles 1   pack boiled
Red yellow and green bell peppers ½ cup each cubed
Large egg 2
Baby corn   ½ cup cubed
Onion 2 cubed
Garlic 2 clove minced
Chicken shredded ½ cup
Chicken stock  3 cup 
 Chinese hot sauce  1 tsp or to taste
Tomato paste  1tsp
Lemon juice 1tbsp
Extra virgin olive oil  2 tbsp
Salt and pepper  to taste

Procedure:
Heat oil in a heavy pot. Add minced garlic and onion stir till opaque. Now add the vegetable, shredded chicken and stir for a minute. Then add hot sauce, tomato paste. Mix well. Add the chicken stock. When it comes to boil then add beaten egg little by little with a spoon don’t stir let the egg cook in that spicy broth. When they become firm add the noodles. Stir adjust seasoning you can add more hot sauce if you want. Put off the flame and add lemon juice. Your hearty spice egg noodles soup is ready.

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Yellow Pea’s soup

Yellow pea’s soup is a very healthy hearty soup. Yellow peas are a good source of fiber and protein and it is also cholesterol free. I prepared delicious soup with this healthy ingredients but it is bit different both in taste and flavor. I am sure you will love to have this yummy soup.



Ingredients:

Yellow peas   1 cup
Garlic chopped  ½ tbsp
Coconut milk     2 tbsp
Chicken stock/ vegetable broth    6 cup and if needed more
Olive oil   1tbsp
Grated cheese   2tbsp
Lemon juice 1tsp
Salt and pepper to taste
For garnish
Sour cream and fresh sprigs of mint

Procedure:
In a cover pot take the chicken or vegetable stock and the yellow peas and cook till they are tender. Heat olive oil in a pan and then add chopped garlic sauté a little and when you get the fried smell of garlic add the cooked yellow peas and add little more stock if needed. Adjust seasoning. Let it boil then add the thick coconut milk and grated cheese. Mix well and put off the flame add lime juice. Garnish with sour cream and fresh sprigs of mint.

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Spicy Chicken Pepper Soup

Chicken soup is one thing that needs no special occasion to make. Whenever I need a to comfort myself I make chicken soup, but one thing is for sure every time I try to combine different spices to make it more delicious. This time I am inspired from Portuguese piri piri sauce. So these chicken pepper soups have a Portuguese touch but as this sauce is bit too hot so I replaced chilly with black pepper and hope you will like this spicy tangy chicken pepper soup.


Ingredients:

Chicken  bite size cube   2 cup cooked
Yellow bell pepper   1 cut in to chunks
Green bell pepper     1 cut into chunks
Whole black pepper  ½ tsp
Cumin  seed  whole   ½ tsp
Cardamom   1
Cinnamon     ½ inch
Clove              2
Vinegar          1 tbsp
Tomato sauce   1 tbsp
Ginger garlic paste  1tsp
Chicken seasoning cube  1
Olive oil     1tbsp
Salt         to taste
Lemon juice  1tsp
Cheese  1 small cube grated 

Procedure:
Soak whole black pepper, cumin, cardamom, cinnamon, clove in vinegar for 30 minutes. Then make a smooth paste. Keep aside. Now heat oil in a pan add ginger garlic paste, stir then add the chicken cubes and paste of vinegar and cumin and pepper. Mix well, then add the bell pepper chunks. Stir and cook for minute or two then add 2 cup of water, you can add more or less according to your choice. When it comes to boil add the seasoning cube and tomato sauce. Mix well. Cook for 1 to 2 minutes then add grated cheese and lemon juice (you can add more or less according to your choice). Put off the flame and serve hot. I hope you will love this spicy cheesy tangy chicken pepper soup.

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Beetroot Soup

Beet root is one of my favorite veggie, I love it because of its vibrant color and various health benefit. Other day I visited my friend Parsley Sage blog and saw a wonderful red color beetroot soup. I can’t resist making my version of beet root soup the very next day and telling you it comes out great. A warm comfy beetroot soup in winter evening sitting on a cozy sofa listening to my favorite songs is just….. too heavenly.

Ingredients:

Beetroot grated 1 cup
Garlic clove    1 chopped
Roasted cumin and coriander powder  ½  tsp
Butter ½  tbsp
Vegetable stock   3 cup
Sour cream  1 dollop
Fresh cilantro chopped
Corn flour ½ tsp (optional)
Sugar   a pinch
Salt and pepper  to taste

Procedure:
In a pan heat butter, add chopped garlic. Saute and then add grated beetroot. Stir and then add vegetable stock. Let it boil and cook it for 7 to 8 minutes then add salt, sugar, pepper and roasted spice mix. Mix well, if you want your soup a bit thick then mix corn flour with little water and add it to the soup and cook for another minute. Put off the flame. Serve hot with dollop of sour cream and few chopped cilantro. Your warm comfy beetroot soup is ready. The mild flavor of garlic when mingle with roasted cumin and coriander powder it taste awesome. I hope you will love this beetroot soup.

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Hearty Chicken Clear Soup

Chicken soup are always soul soothing. In coming festive season when you will be bombarded with heavy brunch menus in parties what do you do in between to keep yourself fit? Well for me chicken clear soup comes as a savior. The restorative powers of chicken soup are legendary; a ultimate comfy food is what I want to share with you all, as I think this will be very helpful for you in this season. This chicken clear soup is very delicious, simple and easy to make and I promise it will keep you guilt free in midst of all those meaty, spicy, creamy and chocolaty menu.
Ingredients:

Chicken cube    1 cup
Water     3 cup
Bay leaves  1
Garlic    1tsp chopped
Onion     1 medium size chopped
Carrot  1 sliced
Parsley leaves  1 tbsp chopped
Saffron  few sprigs
Butter /diet butter  ¼ tsp
Spring onion  1 tsp chopped
Salt  and pepper  to taste

Procedure:
Heat water in a sauce pan then add all the ingredients except butter and spring onion. Cover with a lid .Let it boil till the chicken become tender and well cooked. Now remove from heat and cool slightly then strain the broth through cheese cloth. Now add butter and garnish with spring onion. If you wish you can sprinkle little black pepper above it. Serve hot. Hearty chicken clear soup is ready. I hope you will love it.

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Simple Carrot Soup

A soup without using ginger, garlic, onion sound strange but really when I cooked this simple carrot soup, a recipe shared by a friend, I am totally amazed by its simplicity and awesome taste. I thought why not share with you all.


Ingredients:

Carrot   2  blanched diced
Green Beans    8 to 10  blanched cut to about 2 inches in length
Green bell pepper  1  diced
Whole yellow peas   1/ 2  cup boiled
Whole cumin seed    ½ tea spoon
Cumin powder    1 tea spoon
Tomato puree     1 cup
Dried basil    1 teaspoon
Rose merry     1/2  tea spoon
Hot water      1 glass
Olive oil  / vegetable oil  1 table spoon
Corn starch    1 tea spoon
Diet butter   1 tea spoon
Grated cheese   1 table spoon
Sugar  ½ tea spoon (optional)
Salt and pepper  to taste

Procedure:
Heat oil in sauce pan. Add whole cumin seed as soon as the seed started to splutter then add black pepper powder and the diced bell pepper. Stir and cook for few second then add blanched vegetables , boiled yellow peas ( instead of yellow peas you can use green peas or chick peas), tomato puree , cumin powder and salt. Stir and cook for 1 to 2 minutes. Then add a glass full of hot water , let it boil for 2 to 3 minutes then add basil,rosemary and sugar if using . To thicken the gravy mix cornstarch in little water then add it to the gravy, cook for another 2 minutes. Then add diet butter and grated cheese mix well and put off the flame. Your super delicious simple carrot soup is ready to serve. Just enjoy this hearty carrot soup with or without bread rolls .

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Delicious Quick Chicken Soup

Since childhood I have tasted many version of chicken soup and every time I am impressed with each style of cooking. But as you know I always try to find out the super easy way to make something delicious. This Friday I try out the most easy and delicious way of cooking chicken soup and I hope you like this easy ,quick, comfy and healthy chicken soup.

Ingredient:

Chicken     300 gm(with bone or boneless)
Potato       4 to 6 big chunks
Raw papaya (skinned and deseeded) 6 to 8 big chunks 
Carrots  6 to 8 big chunks
Tomato  2 small  cut into halves
Onion    1  big cut into four halves
Garlic     6 to 8 cloves
Ginger    1 tea spoon grated
Green chilly  1 chopped (optional)
Bay leaves  2
Cardamom and cinnamon powder  1 pinch each
Chicken seasoning cube   1
Sugar    1/2  tea spoon
Salt and pepper   to taste
Fresh coriander leaf  hand full chopped
Lemon wedge     1
Butter/ diet butter  1 teaspoon (optional)
Water   5 cups 

Procedure:
Take a pan a put all the ingredients in it except butter and lemon wedge. Now cook for 30 minutes or until the chicken is done. Add butter if you want, then garnish it with lemon wedge . Serve hot.Your delicious comfy chicken soup is ready to relish. Now relish this quick comfy chicken soup.

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Mexican Chickpea Soup

Wish you all A Very Happy Belated Women’s Day.
On Women’s day I cook a hearty Mexican Chickpea Soup for my friends. I never knew that it will come out so wonderful because I missed one of the main ingredients that is chipotle peppers in adobo sauce. I could not find them nearby and I have to use my foodie brain to make a substitute. I use pickled green chilly instead and that take away a portion of Mexico but it taste great. Take a look of the recipe.
Ingredients:

Butternut squash   1 bowl peeled, cut into 1 inch square
Red Bell pepper    1 cut into 1 inch chunks 
Onion              1 cut into wedges
Garlic             5 to 6 cloves peeled
Oregano            1 teaspoon
Cumin powder       1 teaspoon
Ground cinnamon    1/2  teaspoon
Olive oil          2 table spoon
Chickpea           1 can, rinsed
Corn               1 can,  drained
Tomatoes           2 ripe, diced
Salt and pepper    to taste
Chopped cilantro    1/2  cup

For pickled Green chilly
Green chilly   4 to 5 deseeded 
Salt           1/4 teaspoon
Pepper         1/4 teaspoon
Paprika powder  1/4 teaspoon
Tomato sauce    1 tablespoon
Vinegar         1 1/2 table spoon
Oregano         1/2  teaspoon
Onion chopped   1 teaspoon
Garlic chopped  1/2  teaspoon
Mix all this ingredients for pickled green chili and leave it for  8 to 10 hours.When you use it in soup just chop them and add.

Procedure:
Put all the fresh veggies in a roasting pan now sprinkle salts, pepper, add chopped garlic and onion and one tablespoon of f oil in it. Coat well. Heat the oven to 425°F then roast the vegetables stirring just once for 15 minutes or until they are lightly browned and tender. Place a saucepan over a low heat then put the remaining oil in it add cinnamon powder, oregano and cumin powder stir for few second then add 5 large cups of water. Then add the chickpeas, tomatoes, corn and pickled green chilly with a spoonful of the mixture in which you dipped the chilies or you may use 1 teaspoon of minced canned minced chipotle peppers in adobo sauce. Bring to boil then simmer and cook for 10 to 15 minutes till the flavor blend. Stir in the roasted vegetable and chopped cilantro.
You can sprinkle little bit of cheese if you like and garnish with a lemon wedge. Serve with bread rolls or corn tortillas. Your delicious Mexican Chickpea Soup is ready.

Be Happy And Stay Healthy.
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Japanese Clear Soup (Suimono)

It was a total mess last week I got hay fever and you know what happens in it, itchy, puffy, watery eyes and red, stuffy nose- OMG it’s terrible! I am not feeling to have anything, my taste buds are completely flat. Then Maa (Mother) came as a savior as she always does, she make a Japanese Clear Soup for me which is not a fill you- up- kind of meal but a delicious refreshing Asian soup. I think God bless every Mom with a caressing hand so that they can make anything special ! What do you feel………….! I am ok now and so want to share that easy yet delicious Japanese Clear Soup –Suimono's recipe with you.

Ingredients:

Chicken stock        3 cups
Soya sauce           1 teaspoon
Dry sherry           2 table spoon(optional)
Mushroom              3 to 4  thinly sliced 
Green onion strips    1 teaspoon
Celery leaves         1teaspoon chopped
Lemon                 Thinly sliced
Carrot                Thinly sliced
Lemon peel            strips  few
Tofu                  small chunks 
Cooked  shrimp        4 to 5(optional)

Procedure:
In a large saucepan bring chicken stock to simmer. Stir in sherry and soya sauce. Simmer for few minutes. Top with all those other ingredients. Cook for another half minutes and you are done. If you want you can season with salt but this soup don’t need that as soya do all the work. Ladle the soup in small soup bowl and relish this delicious Japanese Clear Soup (Suimono).For me this is a total comfy, feel good soup and I hope you too will like the fresh flavors of Suimono.

For now Sayōnara (good bye)!

Be Happy And Stay Healthy.
http://www.japanesefoodreport.com -image source




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