Seaweed Soup

          This is a real healthy, light and a simple vegetarian version of seaweed soup, a popular cuisine among the Koreans, Chinese and Japanese. Seaweeds contain a lot of nutrients, minerals, iodine, calcium, is low in calories and helps in purifying the blood. So it is highly recommended in your diet. 

          Traditionally, seaweed soup, apart from the basic seaweeds, is made using small bite size pieces of stir fried beef, chicken, shrimps or pork. For a veg. version, you may try with tofu, paneer, mushrooms, noodles or any veggie. Made with very few ingredients, it can be dished out in a jiffy for a great comfort meal. So check the step by step pictorial recipe to prepare this nutritious one-pot delicacy. 

          My son was able to get these seaweed sheets from South Korea on his recent visit. So I decided to give it a try. 

          At first I was quite skeptical as to how it would taste as this was my first try. But surprisingly it turned out quite yum and I loved it. 

          You may enjoy it for breakfast or for a light dinner. It can be had as it is, with steamed rice, noodles or any grilled stuff as a side dish. Choice is yours. 

          Traditionally a thicker and unprocessed variety of dried seaweeds are used for this kind of a soup. But as I just had these finely pressed nori sheets, I decided to try with them. The only difference was that there was no need to soak it for a longer time. I just soaked for 5-10 minutes and it turned soft. 

          The Koreans call this soup as Miyeok Guk or a Birthday soup and is given to new mothers for a couple of weeks for her recovery from childbirth. On the other hand, the Japanese love to relish Seaweed Soup with Tofu, noodles and Dashi-Miso broth.

• 30 small seaweed sheets
• 1/2 cup small paneer cubes 
• 2 tbsp. oil
• 1 tbsp. chopped garlic
• 1 sliced onion
• 3 cups stock
• 1 tbsp. soya sauce
• 1 tbsp. sesame oil
• 1/2 tsp. red chili flakes (opt)

          Soak the seaweed in lukewarm water for 5-10 minutes. Wash well and drain. Keep aside. 

          Heat oil in a pan and sauté the paneer cubes till light brown. Drain and keep aside. 

          In the same oil sauté the garlic till golden brown. Add the sliced onion and continue to fry till it turns translucent. 

          Add the stock and bring it to a boil. Now add the drained seaweed and soya sauce. Simmer for 2 minutes.

          Add the sesame oil and the fried paneer cubes. Simmer further for 2 more minutes and switch off the flame. Serve in individual bowls, garnished with red chili flakes. 

          

                        I used 30 of these small seaweed sheets.

                        Soak seaweed in lukewarm water for 5-10 minutes & drain.

                        Heat oil & sauté paneer cubes till light brown. Drain & keep aside. 

                        Sauté garlic too, till golden brown. Add onion & sauté till it turns                                                        translucent. 

                        Add the stock & bring it to a boil. 

                        Now add the drained seaweed 

                        & soya sauce. Simmer for 2 minutes.

                         Add the sesame oil and 

                        fried paneer cubes. Simmer further for 2 more minutes.

                                  Serve in individual bowls, garnished with red chili flakes. 

Pumpkin Soup

          There are many version to this hearty soup, which I prepared in a curried form. If you want something towards a slightly sweeter side, then this Pumpkin soup is the best option. In general, pumpkin is loaded with vitamins, fiber and minerals, beside being low in calories. A perfect soup for those trying to shed those extra kilos. So check out the step by step pictorial recipe to prepare it.

• 400 gms. pumpkin cubes
• 1 tbsp. oil
• 1-2 bay leaves
• 1 tsp. garlic, chopped
• 1 onion, sliced
• 1 green chili (opt)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1 tsp. kasuri methi (dry fenugreek leaves)
• 3 cups stock / water
• 1/2 cup milk
• 1 tsp. coriander leaves, chopped
• 1 tsp. lime juice
• few bread croutons to serve

          Heat oil in a pan and temper with bay leaves. Then add the garlic and sauté till it changes color. Now add the onion and green chilies. Fry till light brown.

          Add the chopped pumpkin and all the dry spice. Mix everything well and fry on a medium flame for 2-3 minutes. 

          Add stock /water and pressure cook for 2-3 whistles. When cool, discard the bay leaves and blend into a smooth puree.

          Add the milk and heat through. Garnish with lime juice, bread croutons and coriander leaves. Serve hot or cold.

                Heat oil & temper with bay leaves. Add garlic & sauté till it changes color. 

                                Add onion & green chilies. Fry till light brown.

                                Add chopped pumpkin 

                                & all dry spices. Mix well & fry for 2-3 minutes. 

                   Add stock /water & pressure cook for 2-3 whistles. When cool, discard 
                   bay leaves & blend into a smooth puree. Add milk & heat through. 

               Garnish with lime juice, bread croutons & coriander leaves. Serve hot or cold.

Rosemary Flavoured Onion Soup

          
          
          Onions contain vitamin C and chromium that helps in regulating blood sugar and improves immunity. They also reduces inflammation, heals infection and maintains healthy skin. So it is beneficial to our body and needs to be taken in any form possible - whether cooked or raw. 

          So here is a hearty and a healthy clear soup made of onions and flavoured with some rosemary. It can be made wholesome by adding some oats to it. The rosemary in it gives a nice lingering aroma. For more variations, add potatoes and garnish it with cream or butter.

• 2 onions, chopped
• 2 cloves garlic, chopped
• 1 tbsp. olive oil
• 2 bay leaves
• 1 twig rosemary
• salt to taste
• 1/4 tsp. pepper powder 
• 3-4 cups chicken / vegetable stock
• fried onion, croutons or cheese to garnish

          Heat oil and temper with the bay leaves. Add the garlic and fry till it changes colour. Then add the onion and fry till translucent.

          Pressure cook along with rosemary, salt and pepper and the stock for 2 whistles. When cool, discard the bay leaves and blend into a puree. 

          Heat through and serve, garnished with fried onion, croutons or cheese.