Garlic Soup - Italian style

 

          Check out this Italian style fragrant and creamy garlic flavored soup. This is a simple soup with amazing flavors. The other basic ingredients that goes into making this delicious heart warming soup are leeks, potato, onion, cream and finally a garnish of fried & crunchy croutons. 

          This soup is ideal for cold wintry nights for a cozy and warm feeling or as a light meal any time of the day. So check out the step by step pictorial recipe to prepare this comforting one-pot meal.

          For a healthy version, you can totally skip the cream and substitute it with some beaten yoghurt. Similarly potatoes can be replaced with sweet potatoes if you wish. 

          Parsley is traditionally used in this salad. However, as it was unavailable, I had to add my favorite coriander leaves. 

          As for the chicken stock, you can add any homemade chicken / vegetable stock or go in for store bought chicken / vegetable stock cubes. 

• 2-3 tbsp. olive oil
• 15-20 garlic cloves, chopped
• 1 large onion, chopped
• 1 leek, chopped
• 1 medium potato, chopped
• 1/2 tsp. mixed dry herbs 
• 3 stock cubes 
• 5-6 cups water
• 1/2 cup cream (save some to garnish)
• handful of parsley / coriander leaves, chopped
• 1/2 tsp. pepper powder

Croutons - 

• 2 bread slices, diced
• 1-2 tbsp. olive oil

          Heat oil in a pan and sauté the garlic for 1-2 minutes. Then add the onion and cook till it is transparent. 

          Now add the chopped leek and sauté for 2-3 minutes. Then add the potato and cook for 2 minutes.

          Add the stock cubes, dried herbs, Parsley and pepper powder. Give it a stir and then add the water.

          Bring it to a boil and simmer on a low flame till the potatoes turns soft. When it cools down, add the cream and blend into a smooth puree. Keep aside. 

          For preparing the croutons, heat oil in a pan. Add the diced bread slices and stir fry till light brown and crisp. Keep aside. 

          Serve this heart warming and yummy soup, garnished with the fried croutons, cream and chopped parsley / coriander leaves. 

                                  Heat oil in a pan and sauté the garlic for 1-2 minutes. 

                                  Then add the onion and cook till it is transparent. 

                                 Now add the chopped leek and sauté for 2-3 minutes. 

                                  Then add the potato and cook for 2 minutes.

                   Add the stock cubes, dried herbs, parsley & pepper powder. Give it a stir.

Then add the water. Cook till the potatoes turns soft. 

                                  When it cools down, add the cream.

                                  Blend into a smooth puree. 

                           Heat oil in a pan and stir fry the bread slices and stir fry till crisp. 

                     Serve this heart warming & yummy soup, garnished with the fried croutons,

                     cream and chopped parsley / coriander leaves. 

Raw Papaya & Coriander Root Soup

         This is a very healthy and a refreshing one-pot meal. It is good for the tummy and has a very soothing and a cooling effect. It can be enjoyed as it is or with some bread sticks / croutons and a dash of lime for a light comfort meal. A hot bowl of this yummy soup is just perfect to warm you up on a cold wintry night. So check out the step by step pictorial recipe to prepare it. 

          Raw papaya is very healthy as it contains vitamins, enzymes, essential nutrients and minerals. It beats diabetes, aids in weight loss, improves digestion and helps beat constipation. 

          I have also added some coriander roots for a lingering aroma. It is packed with iron, improves digestion and lowers blood sugar. It also has anti fungal properties and is good for the skin. 

           So this rare combination of raw papaya and coriander roots in a soup form is just perfect for a healthy light meal. 

• 1 cup raw papaya, chopped
• 1 cup coriander roots
• 1 tbsp. olive oil
• 1 bay leaf
• 1" cinnamon stick
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1-2 green chilies
• 2 cups stock / water
• salt to taste
• 1/4 tsp. pepper powder 
• 1/4 tsp. turmeric powder
• 1/4 tsp. cinnamon powder
• 1 tbsp. coriander leaves, chopped
• pinch of red chili flakes
• dash of lime

            Heat oil and temper with bay leaves and cinnamon. Add the onion, garlic and green chilies. Sauté till it is translucent.

           Add the raw papaya and coriander roots. Sauté for 2-3 minutes.  Add all the dry spices and give it a stir. 

          Add 2 cups water / stock and pressure cook for 3-4 whistles. When cool, discard the bay leaves and cinnamon. 

          Blend to a smooth puree. Heat through and garnish with coriander leaves and red chili flakes. 

          Enjoy with bread sticks / croutons and a dash of lime for a light comfort meal.

                                 Heat oil & temper with bay leaves & cinnamon. 

                                Add onion, garlic & green chilies. Sauté till light brown.

                                Add raw papaya & coriander roots. Sauté for 2-3 minutes.

                                 Add all the dry spices and give it a stir. 

                 Add 2 cups water / stock & pressure cook for 3-4 whistles. When cool, discard 
                 bay leaves & cinnamon stick. Blend to a smooth puree.

                  Garnish with coriander leaves & red chili flakes. Enjoy with bread sticks /
                  croutons and a dash of lime for a light comfort meal.

Chickpea & Pumpkin Soup with Corn & Green Peas

          A bowl of piping hot soup is always welcome on a cold winter night and is just what you need to keep you warm from inside. So come lets enjoy this yummy and hearty soup with the goodness of some veggies like pumpkin, corn, green peas and boiled chickpeas. This one-pot wonder is both nutritious and healthy, loaded with fiber and proteins. 

• 1 cup chickpea (kabuli chana), boiled
• 1 cup pumpkin, chopped
• 1/2 cup corn 
• 1/2 cup green peas
• 2 tbsp. olive oil
• 2 bay leaves
• 1" cinnamon stick
• 1 tsp. garlic, chopped
• 1 onion, chopped
• salt to taste
• 1/4 tsp. pepper powder
• 1/4 tsp. dried oregano
• 2 cups stock 
• 1 tbsp. coriander leaves, chopped 

          Heat 1 tbsp. oil in a pan and sauté the pumpkin till it is tender. Drain and keep aside. Heat remaining oil and temper with cinnamon and bay leaves.

          Add the garlic and onion and stir fry till it turns translucent. Now add the stock and bring it to a boil.

          Now add the boiled chickpeas, cooked pumpkin, corn peas, salt and pepper powder. Simmer on a low flame and coarsely crush the contents with the ladle. 

          When done, switch off the lame and transfer to individual serving bowls. Serve, garnished with oregano and coriander leaves. 
          



Note - I have used frozen corn and green peas. If using fresh ones, you can parboil them before adding them to the boiling stock.

Jowar (Sorghum) Soup

          You must've had jowar (sorghum) in many ways. So now how about it in a soup form? This is just what I did and it really turned out yummy. This diabetic friendly dish can be relished as a healthy breakfast or as a light dinner along with some grilled stuff. Make it more wholesome and nutritious by adding few chopped veggies of your choice. Very easy and quick to prepare, enjoy this protein rich comfort meal with a dollop of butter if preferred.

• 1 small onion, chopped
• 1 tsp. ginger-garlic, chopped
• 1 green chili
• 2-3 tbsp. jowar / sorghum flour
• 500 ml. water
• 1 tbsp. butter
• pinch of turmeric powder
• salt to taste 
• 1/2 tsp. roasted coriander powder 
• pinch of chili flakes & mint leaf to garnish (opt)

          Heat butter in a pan. Saute the onion, ginger, garlic and green chili till the onion turns translucent. 

          Add the jowar flour, turmeric powder and coriander powder. Stir fry for 1-2 minutes. Add water and salt.

          Mix everything well and simmer by continuously stirring till the soup turns thick to a desired consistency. 

          Switch off the flame and serve in individual bowls, garnished with chili flakes and mint leaf.

Lemony Chicken & Bell Pepper Soup

          It is a clear soup with the goodness of chicken, vermicelli and bell peppers. For a veg. version, you can substitute the chicken with mushrooms, peas or just plain bell peppers. The addition of kaffir lime leaves gives a punch and a lemony flavour to this exotic soup. Have it with some bread sticks for a wholesome light meal.

• 1/2 cup chicken mince
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 7-8 kaffir lime leaves
• 2 tbsp. oil
• 1 litre chicken stock / water
• salt to taste
• 1/2 tsp. pepper powder or to taste
• 1/2 cup assorted bell peppers, thinly sliced
• 1/4 cup fried vermicelli, broken
• mint leaves to garnish

          Heat oil in a pan and sauté the garlic till it changes colour. Add the onion and stir fry till light brown. Now add the chicken mince, salt and pepper powder and fry till dry.

          Add the stock and lime leaves and bring it to a boil. Simmer for 4-5 minutes on medium flame. Add the seviyan and continue to simmer till soft.

          Add the sliced bell peppers and cook for a minute. Serve hot, garnished with mint leaves.