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. 

Tomato Soup

 

          This is an incredibly simple, comforting and a wholesome soup made of tomatoes. Tomato, as we know, is a rich source of nutrients and vitamins like A, C, K & B6. It is good for our eyes, fights against cancer, urinary infections, kidney problems and diabetes. It also improves digestion, lowers cholesterol levels, detoxifies our body and reduces inflammation among other benefits. 

          So try having it in a very satiating soup form. There are many variations to it. For instance, you can add few kaffir lime leaves or curry leaves instead of coriander leaves to alter the flavor. Enjoy it with some bread sticks, tortilla chips or croutons for a light hearty meal. 

• 3 large tomatoes. roughly chopped
• 1 onion, chopped
• 2-3 garlic, chopped
• 1 tbsp. olive oil
• 1 bay leaf
• 1" cinnamon stick
• salt to taste
• 1/2 tsp. cumin powder
• 1/2 tsp. pepper or to taste
• 4 cups stock / water
• coriander leaves, chili flakes & cream to garnish

            Heat oil in a pan and temper with the bay leaf and cinnamon. Then add the onion and garlic and sauté till light brown. 

           Add the tomatoes, salt, cumin powder and pepper powder. Continue to fry for 1-2 minutes. Add the stock and pressure cook for 2 whistles. 

           When it cools down, discard the bay leaf and cinnamon. Add some more stock if needed and blend well.

           Heat through and serve, garnished with coriander leaves, chili flakes & cream.

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.

Tomato Drumstick Rasam - South Indian Style

          Rasam is a soup based preparation that is very popular and a must have in the South Indian menu. There are many versions to this delicious and refreshing soup. The ingredients may differ from one region to the other. Veggies may or may not be added according to individual preference. 

          Today I added some drumstick to a tomato based Rasam for some variation. It is best relished as an appetizer or with rice. There are many helpful benefits to having this piping hot, spicy and tangy soup. It aids in digestion and wards off cold and congestion too.

• 2 tomatoes, chopped
• 2-3 drumstick, cut into 2" pieces
• 1 tsp. peppercorns, soaked for an hour
• 3-4 garlic, chopped
• 1 tsp. cumin seeds, soaked for an hour
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1/2 tsp. turmeric powder
• salt to taste
• lime juice as required (opt)
• 1 tsp. ghee

          Grind the peppercorns, cumin seeds and garlic with little water to a paste. Keep aside. 

          Pressure cook the tomatoes in 3 & 1/2 cups water for 2-3 whistles. When cool, blend and strain it. Keep aside. 

          Pressure cook the drumstick too for 1 whistle. Drain and keep aside.

         Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the paste and turmeric powder. Sauté till oil separates.

         Add the curry leaves and asafoetida. Sauté for a few seconds. Add the pureed tomato followed by the drumstick and salt. Add lime juice at this point if using.

          Simmer on a low flame for 2-3 minutes. Add ghee and serve either with rice or as a soup along with bread sticks / croutons. 

Tomato & Lentil Rasam Soup

          Rasam as everyone is aware is a very popular South Indian soup prepared out of tomato, lentils, tamarind extract, pepper and many other flavors. They are generally had with rice or can be taken as a soup with some croutons or bread sticks. It tastes great as an appetizer too. 

          There are many variations to this delicious and refreshing soup. Today I prepared using both tomatoes and tuvar dal (split pigeon pea lentil). It is recommended to have it piping hot for all the health benefits like common colds and congestion.

• 1/4 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 2 large tomatoes, chopped
• 3-4 garlic cloves
• 1 tsp. cumin seeds
• 1 tsp. pepper pods
• salt to taste
• 1/2 tsp. turmeric powder
• 1 sprig curry leaves
• 1/2 tsp. tamarind paste
• 1 tbsp. oil

          Grind the garlic, cumin seeds and pepper to a smooth paste. Keep aside. Pressure cook the tomatoes in 2 cups water for 2 whistles. When cool, blend and strain. Keep aside.

          Pressure cook the dal in 1 cup water separately for 4-5 whistles. Heat oil in a pan and fry the curry leaves for a few seconds. 

          Add the garlic paste and sauté till the oil separates. Then add the boiled dal, strained tomato puree, salt, turmeric powder and the tamarind paste. 

          Simmer on a low flame for 3-5 minutes. When cool, blend the dal-tomato mix. Heat through and serve hot with some bread sticks.

Avocado & Broccoli Soup

          A power house of essential nutrients, Avocado and Broccoli makes for a good combination for a delicious and an interesting soup. The rich creamy texture from the avocado gives a smooth finish to this amazing one-pot meal.

          For a bit of a flavour I added some rosemary along with a wee bit of garam masala. This soup can be had as it is or in a pureed form, along with some bread sticks or croutons. It is a wholesome meal in itself and helps satiate your hunger for a long time.

           It can also be had along with some grilled lean meat or fish for a satisfying and a filling meal anytime of the day.

• 1 avocado, chopped
• 1 cup broccoli florets
• 1 tbsp. olive oil
• 1 tsp. butter
• 2 onions, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 2 sprigs rosemary
• 2 1/2 cups stock
• salt to taste
• 1/2 tsp. pepper powder or to taste
• 1/4 tsp. garam masala powder
• 1 tbsp. lime juice or to taste
• rosemary, chili flakes & pomegranate to garnish (opt)

          Heat oil and butter in a pan and sauté the onion, ginger and garlic till light brown. Add the avocado, broccoli, salt, pepper powder, garam masala and rosemary. 

          Mix well and add the stock. Pressure cook for 2-3 whistles. When cool, blend it. Heat through and add the lime juice. 

          Give it a mix and serve, garnished with rosemary, red chili flakes and pomegranate pearls.

Tomato Shorba / Soup

            Tomatoes contain a lot of vitamins, minerals and proteins. It also aids in digestion,  lowers hypertension and manages diabetes besides many other health benefits. So it is good for babies / kids, during pregnancy and for the elderly too. 

          Hence here is a light and a refreshingly delicious Shorba with some mint leaves and oats. It makes for a hearty satisfying meal. A good combination, it gives this dish a nice flavour and aroma. Serve along with some croutons or bread sticks. It is a perfect soup for a winter night. So check out the step by step pictorial recipe to prepare it.   

• 3 tomatoes, roughly chopped
• handful of mint leaves
• 3 cups water 
• 1 tbsp. oil
• 1 tsp. garlic, grated
• 1 onion, chopped
• 1/4 cup oats
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1/2 tsp. pepper powder or to taste
• pinch of red chili powder, dry roasted oats and mint leaves to garnish (opt)

          Boil the tomatoes and mint leaves with water for 1-2 whistles. Keep aside to cool. Blend and strain.

          Heat oil in a pan and sauté the onion till light brown. Add the garlic, turmeric powder, cumin powder and pepper powder mixed with 2 tbsp. water. Sauté till the oil separates. 

          Add the oats and sauté for a minute on low flame. Add the strained tomato puree and salt. Bring it to a boil and simmer for 2-3 minutes.

          Blend with a hand blender and serve, garnished with red chili powder, roasted oats and mint leaves.

                                 Pressure cook tomatoes & mint leaves in 3 cups water.

                                  When cool, blend into a puree.

                                  Strain and keep aside.

                                  Heat oil & sauté onions till light brown.

                  Add garlic, turmeric powder, cumin powder & pepper powder mixed with 
                  some water.

                                  Add oats & sauté for a minute on a low flame.

                                  Add strained liquid & simmer for 2-3 minutes.

                                Blend well & serve, garnished.