Broccoli & Chickpea Soup

 

            Broccoli contains a lot of vitamins, minerals and fibre. It also has antioxidants, is good for the heart, improves digestion and also aids in weight loss. Chickpeas, on the other hand, is rich in dietary fiber and calcium, controls sugar level and promotes weight control. So this healthy soup is an ultimate winter treat, is simply divine and very comforting. Garnish well and enjoy it with some croutons or bread sticks for a wholesome one-pot meal / light dinner.

• 1 cup broccoli florets
• 1 cup boiled chickpeas
• 2 tsp. olive oil
• 1 tsp. butter
• 1" cinnamon stick
• 2 bay leaves
• 1 onion, sliced
• 3-4 garlic cloves
• 1-2 green chilies
• 1 stock cube 
• 1 tsp. curry powder
• salt to taste (opt)
• 2-3 cups water
• pinch of pepper powder
• pinch of red chili flakes
• 1 tbsp. beaten yoghurt 
• 1 tsp. chopped pistachios
• 1 tsp. coriander leaves, chopped
• 1 tsp. olive oil

          Heat 1 tsp. oil and sauté the broccoli florets slightly. Keep aside. Heat remaining oil and butter. Temper with cinnamon stick and bay leaves.

          Add the onion, garlic and green chilies. Stir fry for a minute. Add the curry powder, stock cube, salt (opt), boiled chickpeas, sautéed broccoli (keep aside few to garnish) & 2-3 cups water. 

          Pressure cook for 2-3 whistles. Set aside to cool down. Discard the cinnamon stick and bay leaves. Blend it and heat again. Adjust the consistency. Add more water if preferred.

          Garnish with pepper powder, red chili flakes, sautéed broccoli, chopped coriander leaves, beaten yoghurt, olive oil & chopped pistachios. 

Masoor Dal Shorba (Red Lentil Soup)

           Winter calls for some piping hot soup to keep us warm and comforting. So how about this healthy and nutritious Dal Shorba? This particular lentil soup can be prepared with a variety of lentils. So today I chose masoor dal (red lentil) to dish out this amazing protein rich meal as it is my personal favorite. 

          It is a simple no-frills soup that can be served as an appetizer or as a light dinner along with some grilled stuff. You may add any stock instead of water. Either way it simply tastes yummy. So check out the step by step pictorial recipe to prepare this one-pot wonder.      

• 1/2 cup masoor dal (red lentils), soaked for 30 minutes
• 1 tbsp. oats
• 1 tbsp. olive oil
• 1-2 bay leaves
• 1" cinnamon stick
• 1 onion, sliced
• 2-3 garlic cloves, chopped
• 1" ginger, chopped
• 1 green chili, chopped
• 1 tomato, chopped
• 1/2 tsp. roasted cumin powder
• 1/4 tsp. turmeric powder
• salt to taste
• 1 tsp. coriander leaves to garnish

          Heat oil and temper with bay leaves, cinnamon, onion, ginger, green chili and garlic. Sauté till the onions are translucent. 

          Add the tomatoes and all the dry spices. Stir fry for 2 minutes. Now add the masoor dal and oats. Sauté for 2 minutes more.

          Add 1 & 1/2 cups water and pressure cook for 3-4 whistles. When cool, discard the bay leaves and blend into a puree. 

          Heat through and serve, garnished with coriander leaves.

                     Heat oil & temper with bay leaves, cinnamon, onion, ginger, green chili 
                     and garlic. Sauté till the onions are translucent. 

                       Add the tomatoes & all the dry spices. Stir fry for 2 minutes. 

                        Now add the masoor dal and oats. Sauté for 2 minutes more.

                       Add 1 & 1/2 cups water and pressure cook for 3-4 whistles. 

                        When cool, discard the bay leaves and blend into a puree. 

                                 Heat through and serve, garnished with coriander leaves.

Chicken Soup

          This is a very easy and a yummy chicken soup cooked in coconut water. I added some green papaya, but you can add any other veggies of your choice. The lemon grass and kaffir lime leaves gives this soup a bit of a citrus aroma which is very refreshing. 

          This soup is just perfect to warm up on a wintry night. It is a wholesome meal in itself that can be enjoyed as a light dinner too. If preferred you can pair it with some cooked rice for a soul satisfying meal. So check out the step by step pictorial recipe to prepare it.

           Chicken is a lean meat and has proteins and contains antioxidants that improves our immune system. Raw papaya is a healthy veggie having a lot of vitamins, enzymes, minerals and nutrients. 

          Lastly, Coconut water is less in fat and calorie. It also contains antioxidants.  So the entire combo is extremely healthy and flavorful.

• 1 cup boneless chicken cubes 
• 1 tbsp. olive oil
• 1 onion, chopped
• 1 tbsp. garlic, chopped
• 1 tbsp. ginger, chopped
• 1/2 cup raw papaya, cubed
• 2 cups fresh coconut water
• salt to taste
• 1/4 tsp. pepper powder
• 5-6 kaffir lime leaves
• 1-2 stalks lemongrass (only the white part)
• 1 tsp. coriander leaves to garnish

          Heat oil in a pan and sauté the onion, ginger and garlic till slightly translucent. Add the chicken and continue to stir fry till light brown.

          Add the green papaya, lemongrass, kaffir lime leaves, coconut water, salt and pepper. Pressure cook for 3 whistles. Serve hot garnished with coriander leaves.

                      Heat oil & sauté onion, ginger & garlic till slightly translucent. 

                      Add the chicken and continue to stir fry till light brown.

                       Add the green papaya, lemongrass, kaffir lime leaves,

coconut water, salt and pepper. Pressure cook for 3 whistles. 

                                  Serve hot garnished with coriander leaves.

Moroccan Chickpea Chicken Soup

          This is an incredibly simple, comforting and a wholesome soup - Moroccan style, that can be dished out for a light hearty meal. It is very filling and you just don't need anything else. However, you may pair it with some croutons or breadsticks. Rice may be substituted by couscous if you wish. Chicken too can be replaced with boneless mutton  beef or pork if preferred. This piping hot soup is just perfect for a wintry night.

• 1 cup chickpea (Kabuli Chana), soaked overnight
• 1/2 cup boneless chicken
• 2-3 tbsp. rice, soaked for an hour
• 3-4 tomatoes, pureed
• 2 tbsp. olive oil
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1 tsp. tomato paste
• salt to taste
• 1 tsp. paprika (I used Kashmiri red chili)
• 1 tsp. cumin powder
• 1 tsp. five spice powder (I used garam masala powder)
• 1/2 tsp. cinnamon powder
• 1 tsp. grated lemon rind
• 1 tsp. coriander leaves to garnish
• 1 tbsp. olive oil to drizzle (opt)

          Pressure cook the chickpeas in 2 cups water for 5-6 whistles. Add the rice and chicken and further cook for 2 whistles. Keep aside. 

          Heat oil in a pan. Sauté the onion, ginger and garlic till they turn translucent. Add all the dry spices and stir fry for a few seconds.

           Add the tomato puree and tomato paste. Simmer, covered for 2-3 minutes on a low flame. Now add the cooked chickpea and lemon rind and simmer for 4-5 minutes. Switch off the flame.

          Drizzle some olive oil and garnish with coriander leaves. Serve in individual bowls for a hearty and a satisfying light meal. 

Note - This versatile soup can also be done on an open large stockpot if preferred. 

Raw Papaya Soup in Coconut Milk

          Raw Papaya is very healthy as it beats diabetes, aids in weight loss, improves digestion and helps beat constipation among other benefits. On the other hand coconut milk also helps to beat diabetes, improves digestion, relieves constipation and also helps in lowering blood pressure and cholesterol. 

         

 

               So here is a light and a comforting soup made of both raw papaya and coconut milk. This hearty one-pot meal can be enjoyed as a winter soup just as it is or with some croutons. Some days when you need something very simple and easy, this soup is the solution for you to dish out. 

• 1 medium size raw papaya, thinly sliced 
• 1 tbsp. oil
• 1 tsp. cumin seeds
• 1-2 bay leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin powder
• 1 tsp. fennel powder
• 1-2 green chilies, slit
• 1 tsp. sugar (opt)
• 2 cups thin coconut milk
• 1/2 cup thick coconut milk
• 1/2 tsp. pepper powder or to taste
• 1/2 tsp. garam masala powder
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped
• 1/4 tsp. red chili flakes 

          Heat oil in a pan. Temper with cumin seeds and bay leaves. Sauté for a few seconds and then add the papaya, salt, turmeric powder, sugar, cumin powder, fennel powder and green chilies.

          Stir fry for 1-2 minutes. Add the thin coconut milk and pepper powder. Cover and simmer on a low flame till the papaya turns soft. 

          Switch off the flame and add the thick coconut milk, garam masala powder and ghee. Mix well and leave it covered for 4-5 minutes. Serve, garnished with chili flakes and coriander leaves.

Tom Yum Vegetable Soup

          This is a simple and a healthy vegetable clear soup - Thai style. It is a soul satisfying soup with some kaffir lime leaves thrown in for some lemony flavour. You can go ahead and add many more veggies, pasta, boiled grains or noodles too for some variety. 

          Few pieces of boiled and shredded chicken or prawns can also be added for a non-veg. version. It is a complete and a wholesome light meal in itself. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup beans, sliced
• 1/2 cup carrots, sliced
• 1/2 cup mushrooms, sliced
• 1/2 cup peas
• 1 spring onion, sliced
• 1/2 cup baby corn, sliced
• 1" ginger, sliced
• 5-6 kaffir lime leaves
• 1 vegetable stock cube
• 1-2 green chili
• salt to taste
• 1 tbsp. coriander leaves, chopped

          Pressure cook all the above mentioned ingredients (except coriander leaves), along with a litre of water for one whistle. When done, discard the lime leaves.

          Garnish with coriander leaves and serve in individual bowls for a healthy light meal along with some grilled delicacies.

                                Slice all the veggies.

                       Pressure cook all ingredients (except coriander leaves), along with a 
                       litre of water for one whistle. 

                                 Discard kaffir lime leaves.

                  Garnish with coriander leaves & serve for a healthy light meal with some
                  grilled delicacies.

Creamy Cauliflower & Carrot Chowder / Soup

          I never ever imagined that this soup would turn out so delicious. I tried it for the first time and it was a real surprise. This creamy cauliflower and carrot soup is an ultimate winter treat. It is simply divine and very comforting. Enjoy it with some croutons or bread sticks for a wholesome one-pot meal. So check out an easy step by step pictorial recipe to prepare it.

• 1 medium size cauliflower, cut into florets
• 1 small carrot, chopped
• 1/3 cup cheese, grated
• 1 & 1/2 cups milk
• 1 tsp. butter
• 1 tsp. olive oil
• 1 onion, sliced
• 2-3 garlic cloves, chopped
• salt to taste
• 1/2-1 tsp. pepper powder
• 1 stock cube
• 1/2 tsp. garam masala powder
• 1 tbsp. coriander leaves
• pinch of red chili flakes

          Heat butter and oil in a pan and sauté the onion and garlic till translucent. Now add the carrots and cauliflower and fry for 2 minutes.

          Add the milk, salt, pepper powder and garam masala powder. Pressure cook for 2-3 whistles. Set aside to cool down.

          Blend it coarsely and heat through by adding 1 cup water, stock cube and cheese. Once it comes to a boil, switch off the flame.

          Pour into a serving dish or individual bowls. Garnish with coriander leaves and chili flakes. Serve hot with bread croutons or bread sticks.

                                  Heat butter & oil. Sauté onion & garlic till translucent. 

                                  Add carrots & cauliflower & fry for 2 minutes.

                                  Add milk, salt, pepper powder & garam masala powder. 

                                  Pressure cook for 2-3 whistles. Set aside to cool down.

                    Blend it coarsely & heat through by adding 1 cup water, stock cube &
                    cheese. Once it comes to a boil, switch off the flame.

                    Garnish with coriander leaves & chili flakes. Serve hot with croutons or 
                    bread sticks.