Spinach and Tomatillo Soup ~ Day 144

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Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 3

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Ingredients:

• Spinach - 1 cup. packed
• Tomatillos - 5
• Onion - 1
• Garlic - 2 cloves
• Ginger - 1-inch piece
• Cumin seeds - 1 tsp
• Fennel seeds - 1/2 tsp
• Black peppercorns - 1 tsp
• Thai green chilies - 4
• Salt - to taste 
• Oil - 1 tbsp
• Heavy cream - 1 tbsp (optional)

Method:

1. Remove the husk from the tomatillos and wash thoroughly.  Roughly chop and keep aside.
2. Heat oil in a skillet.  Add the cumin seeds, fennel seeds, peppercorns, ginger, and green chilies. Saute for 15 seconds.  Add the onion and garlic and saute until translucent.
3. Add the tomatillos and saute until soft.  Finally add the spinach and saute for five minutes.
4. Let the mixture cool and puree in a blender.  For a smooth texture, strain the soup through a fine mesh strainer.
5. Transfer the soup into a saucepan and add the salt.  Bring the soup to a boil and remove from the heat.  Stir in the heavy cream (if using).  
6. Serve hot

Minestrone Soup ~ Day 126

Hearty, comforting and healthy Minestrone soup made with homemade vegetable broth.  This super nutritious soup is so easy to make and very versatile.  Feel free to add or omit any vegetable or beans to suit your palate. 

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Preparation time: 10 minutes

Cooking time: 15 minutes

Serves:4

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Ingredients:

• Olive oil - 1 tbsp
• Bay leaf - 1
• Tomatoes - 2, diced
• Tomato paste - 2 tsp
• Mixed vegetables - 2 cups, diced (I used potatoes, carrots, zucchini, red and green pepper)
• Kidney beans - 1/2 cup, canned
• Cannellini beans - 1/2 cup, canned
• Frozen shelled edamame - 1/2 cup
• Fresh Thyme - 1 tsp
• Dried basil - 1/2 tsp
• Dried oregano - 1/2 tsp
• Ground black pepper - 1 tsp
• Chaat masala - 1/2 tsp (optional)
• Small shell pasta - 1/2 cup
• Vegetable broth - 4 cups
• Salt - to taste

Method:

1. Heat oil in a large saucepan.  Add the bay leaf, tomatoes, and tomato paste.  Saute for a minute and add all the vegetables and stir.  
2. Add the thyme, basil, oregano, and black pepper, and chaat masala (if using).  Stir and add the beans, edamame, and the vegetable broth along with salt.  Bring it to a boil.
3. Add the pasta and cook over medium heat until the pasta and vegetables are tender, about 10 minutes.
4. Serve warm.

Black Bean Soup ~ Day 67

This healthy, low-fat, highly nutritious, and protein packed soup is extremely comforting and delicious. Loaded with amazing flavors, this soup is very versatile and can be served as a curry / dal with rice and naan as well.

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Preparation time: 10 minutes

Cook time: 15 minutes

Serves: 3

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Ingredients:

• Black beans - 2, 15oz cans, rinsed and drained
• Onion - 1, small, finely chopped
• Tomato - 1, small, finely chopped
• Green pepper / bell pepper - 1, small, finely chopped
• Jalapeno pepper - 1, deseeded, chopped finely
• Garlic - 1 clove, minced
• Ginger - 1 tsp, minced 
• Cumin powder - 2 tsp
• Red chili powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Chat masala - 1/2 tsp (optional)
• Lemon juice - 2 tsp
• Salt - to taste
• Oil - 2 tsp
• Fresh coriander leaves / cilantro - 2 tbsp, finely chopped

Method:

1. Heat oil in a sauce pan.  Add the onions, ginger and garlic.  Saute until soft.
2. Add the green pepper and jalapeno pepper and saute for 30 seconds.  Add the tomato, cumin powder, chili powder, and garam masala powder.  Saute for 2 minutes.
3. Add the black beans and salt along with 3 cups of water.  Mix well. Take about 2 tbsp beans with the water and grind to a smooth paste.  Add it to the soup and bring it to a boil.  Simmer and cook for 15 minutes.
4. Remove from the heat and sprinkle chat masala and lemon juice.  Garnish with fresh coriander / cilantro leaves.
5. Serve hot.

Kollu Rasam / Spicy Horse Gram Soup ~ Day 61

Horse gram is a high protein, low fat, nutrient rich, ancient legume widely consumed in India. It has plenty of medicinal properties.  It is called Kulthi in Hindi, Ulavulu in Telugu, Hurule in Kannada and Mudhira in Malayam.  This healthy kollu rasam / soup is an excellent remedy for a common cold and cough.  

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 Preparation time: 10 minutes

Cook time: 25 minutes

Serves: 6 to 8 people

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Ingredients: 

• Kollu / Horse gram dal - 1/4 cup
• Tamarind paste - 2 tsp or 
• Tamarind juice - 1/2 cup (soak a marble sized tamarind in hot water for 10 minutes and squeeze the pulp out and use the juice)
• Tomatoes - 2, chopped
• Garlic - 5 cloves
• Black Peppercorns - 2 tsp
• Cumin seeds - 2 tsp
• Red chilies - 2
• Turmeric powder - 1/4 tsp
• Curry leaves - few
• Mustard seeds - 2 tsp
• Ghee / Clarified butter - 1 tsp
• Salt - to taste
• Water - 3 to 4 cups

Method:

1. Clean the horse gram by picking the impurities (there will be some small stones).  Wash and soak the dal in hot water for 2 hours and pressure cook with enough water for 8 to 10 whistles. You can also cook the dal without soaking.  You may have to cook it for some extra whistles.
2. Meanwhile, heat 1 tsp ghee in a small skillet.  Add garlic, peppercorns, cumin seeds, red chilies, and some curry leaves.  Fry for 10 seconds.  Add the tomatoes and turmeric powder.  Cook until soft. Let cool and grind to a smooth paste along with cooked dal and dal water.
3. In a large sauce pan, combine tamarind paste or tamarind juice and 1 cup of water.  Boil for 5 minutes.
4. Add the ground paste, salt and 3 cups of water.  Bring it to a boil and simmer for 7 to 8 minutes. 
5. Heat 1 tsp ghee in a small skillet and splutter mustard seeds and some curry leaves.  Add it to the rasam / soup and mix well. 
6. Serve with hot steamed rice or as a soup.

Roasted Kabocha Squash and Carrot Soup with Coconut Milk ~ Day 4

Preparation time: 5 minutes

Cook time: 25 minutes

Serves: 4

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Ingredients:
Kabocha Squash - 2 cups, skin removed
Carrot - 1, large, cut into cubes
Coconut milk - 1 can (I used Trader Joe's light one)
Serrano or any type of chili - 1 or 2
Fennel powder - 3/4 tsp
Salt - to taste
Dash of ground black pepper - optional
I garnished with Korean red chili threads.

Method:

1. Preheat oven to 425 F.
2. Line a baking sheet with parchment or foil.
3. Place the cut squash, carrot and chili pepper in the tray and coat with olive oil.
4. Bake the vegetables for 20 minutes, turning them halfway through.
5. Cool slightly and puree with coconut milk.  Add water if necessary.
6. Transfer the puree to a saucepan and add more water to get the right consistency. 
7. Add fennel powder and salt. Mix well and heat the soup, making sure not to boil.
8. Garnish with more fennel powder and serve hot.

Mysore Rasam - Lentil Soup with Tamarind and Freshly Ground Spices

Preparation time: 15 minutes

Cook time: 10 minutes

Serves: 4 

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Ingredients:
For the rasam powder:
Coriander seeds - 2 tbsp
Chana dal - 2 tbsp
Red chilies - 5
Black pepper - 1 tbsp
Cumin seeds - 1 tbsp
Fenugreek seeds - 1/2 tsp
Grated coconut - 3 tbsp
Curry leaves - 1 spring

Roast the above ingredients, except coconut and curry leaves, in 1/2 tsp oil until golden brown. Add the grated coconut and curry leaves.  Fry until dry.  Let it cool and grind into a fine powder.

For the rasam:
Toor dal - 1/4 cup
Tomato - 2, chopped
Tamarind pulp - 1/2 cup (soak about 1 tbsp of tamarind in hot water for 10 minutes and squeeze out the pulp)
Rasam powder - 1 tbsp
Turmeric powder - 1/4 tsp
Jaggery - 1 tbsp
Asafoetida - 1/8 tsp
Mustard seeds - 1 tsp
Salt - to taste
Coriander leaves - 1 tbsp, chopped
Ghee - 1/2 tsp

Method:

1. Pressure cook toor dal with enough water until soft.  Puree the dal with a hand blender.  
2. Transfer it to a large sauce pan and add 2 cups of water and tamarind pulp.
3. Add the chopped tomato, turmeric powder, jaggery and asafoetida.
4. Cook until tomatoes are soft.
5. Mix the rasam powder with little water and make a paste.  
6. Add it to the boiling rasam along with salt.
7. Let it boil for 3 minutes and simmer for 2 minutes.
8. Heat ghee in a small skillet and add splutter mustard seeds.  Add it to the rasam.  Mix gently.
9. Garnish with chopped coriander leaves / cilantro.
10. Serve as a soup or with steamed rice.

Tomato Soup

Ingredients:

Tomatoes - 5, large

Carrot - 1, shredded

Onion - 1, medium, chopped

Garlic - 1 clove

Black pepper - 1 1/2 tsp

Fennel seeds - 1 tsp (optional)

Ginger - 1/2 inch piece

Bay leaves - 2

1% milk - 1/4 cup

Salt - to taste

Olive oil - 1 TBSP

Freshly crushed black pepper - for garnishing

Method:

1. Blanch the tomatoes in boiling water for five minutes.
2. Once cooked, place them in a bowl with some ice and water.  Remove the skin and roughly chop.
3. Heat oil in a sauce pan.  Add bay leaves, fennel seeds and black peppers.  Fry for few seconds and add the onion, ginger and garlic.
4. Cook until the onions are soft and translucent.  Add the shredded carrots and cook for 2 minutes.
5. Add the chopped tomatoes and salt.  Mix well and cook until soft.
6. Let the mixture cool for 5 minutes.  Remove the bay leaves.
7. Transfer the mixture into a blender and blend until smooth.  Strain the mixture.
8. Add 1 to 1 1/2 cups of water and boil the soup for 5 minutes.
9. Remove from the heat and add 1/4 cup of milk and mix well.
10. Garnish with freshly ground black pepper before serving.
11. Serve hot.

Pomegranate ~ Pineapple Rasam / Lentil Soup

Ingredients:

Toor Dal - 1/4 cup, cooked
Pomegranate - 1 cup
Pineapple Pieces - 1/2 cup
Roma Tomatoes - 2  chopped
Green Chillies - 4 chopped
Chopped Ginger - 1 tsp
Asafetida - 1/2 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Chopped Fresh Coriander - 2 tsp
Curry leaves - few
Salt - to taste
Ghee / Clarified butter - 1 tsp

Method:

1. Place 1/2 cup of pomegranate arils in a blender with some water.  Blend to extract the juice and strain to remove the seeds.
2. Grind cooked toor dal and keep it aside.
3. In a large pot, add the ground door dal, pomegranate juice and 2 cups of water.
4. Add the pineapple pieces, chopped tomatoes, chillies, ginger, curry leaves, asafetida and salt.
5. Boil for 5-7 minutes.  Remove from flame.  Add the other 1/2 cup of pomegranate arils and mix well.
6. Heat ghee in a small pan and splutter mustard and cumin seeds.  Pour over the rasam.
7. Garnish with chopped fresh coriander.
8. Serve hot with rice or as a soup.

Roasted Fennel and Carrot Soup

Ingredients:


Fennel Bulb



Carrot - 1 lb (roughly chopped)

Fennel Bulb - 1 (stems removed and roughly chopped)

Onion - 1 (chopped)

Garlic - 2 cloves (optional)

Ginger - small piece

Jalapeno Pepper - 1 or to taste (seeded and cut into half)

Salt - to taste

Milk - 1/4 cup

Vegetable Stock or Water - 2 to 3 cups

Olive oil - 2 TBSP

Ground Black Pepper - for garnishing



Method:

1. Pre-heat oven to 400 degree F.

2. Place all the vegetables in a baking sheet and coat with olive oil.

3. Roast the vegetables in the oven for 30 minutes, flipping occasionally until tender and brown. 

4. Remove the vegetables from the oven and let it cool.

5. Transfer the veggies to a blender or food processor and blend with vegetable stock or water until smooth.
6. Transfer the puree into a saucepan and add 1/4 cup milk and salt.

7. Cook for 5 minutes or until soup is heated through.  Add more liquid if needed, for the right consistency.

8. Serve hot.

Sending this to Priya's Warm Soups Event.

Kandan Thippili Rasam - Indian Long Pepper Soup

Botanical name for long pepper is Piper Longum.  The bark of the plant is called Kandan Thippili and the dried fruit is called Arisi Thippili.

            Kandan Thippili and Arisi Thippili                                         

Click here and here for some facts about Kandan Thippili and Arisi Thippili.  It is available in herbal medicine shops(Nattu marundhu Kadai) in South India.

This rasam is very effective remedy for common cold and cough.


Ingredients:
Thoor dal - 1/4 cup
Tamarind Paste - 1 TBSP
Tomato - 1 medium, pureed
Mustard Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Asafoetida - 1/4 tsp
Salt - to taste
Ghee / Clarified Butter - 1 tsp
Fresh coriander leaves for garnishing

Fry the following ingredients in 1 tsp of oil and grind to a smooth paste:
Kandan Thippili - 4 sticks
Arisi Thippili - 5
Whole Black Pepper - 2 tsp
Cumin Seeds - 1 tsp
Urad Dal - 1 tsp
Red chili - 1
Curry Leaves - 5

Method:

1. Pressure cook thoor dal until soft.  Let it cool and grind.
2. In a large pot, add the pureed tomato, tamarind paste, turmeric powder, asafoetida and salt.  Add 1 cup of water and let it boil for 10 minutes.
3. Now add the ground thoor dal and thippili paste, 1 cup water and boil  for another 5 minutes.  Remove from the heat.
4. Heat ghee in a small pan and splutter mustard seeds and add it to the rasam.
5. Garnish with fresh coriander leaves.
6. Rasam can be served with rice or as a soup.

Variation:
Add 5 to 6 garlic cloves along with tamarind water and cook until tender.

Minty Cauliflower Soup

Ingredients:
Cauliflower - 1
Mint Leaves - 1 cup
Green Chilies - 2
Whole Black Pepper - 1 tsp or to taste
Cumin seeds - 1 tsp
Fennel Seeds - 1 tsp
Ginger - small piece ( I used mango ginger)
Salt - to taste
Oil - 1 tsp

Method:  

1. Wash and cut the cauliflower into big pieces and steam cook until tender.  Let it cool.
2. Heat oil in a skillet and fry cumin seeds, fennel seeds, ginger and black pepper for 30 seconds.
3. Add the mint leaves and saute for another 30 seconds to 1 minute until it welts.  Let it cool.
4. Grind the cooked cauliflower and the fried ingredients with enough water until smooth.
5. Transfer soup into a large pot and add salt.  Bring it to a boil.  
6. Remove from the heat and serve hot.

Mulligatawny Soup

Mulligatawny (according to Wiki)  is a curry flavored soup of Anglo-Indian origin.
Mulligatawny - literally means Pepper Water in Tamil. (Millagu- Pepper, Thanni -Water).
I got this recipe years ago from Udupi restaurant in Chicago.  The manager was gracious enough to give me the recipe.  Ever since I been making this soup and have got nothing but adulation from friends and family.
Now it's time to share this wonderful soup recipe to all of you people who visit my blog.

Ingrediants:

Thoor dal - 1/2 cup
Moong dal - 1/2 cup
Turmeric powder
Onion - 1 small (roughly chopped)
Garlic - 2 small pods
Tomato - 1 medium (chopped)
Green chilli - 2 small
Black pepper - 1 tsp
Cumin seeds - 1 tsp
Ginger - small piece
Salt - to taste
some curry leaves
Oil - 1 tsp

Method:

1. Wash both the dals, add turmeric powder and presure cook with enough water till soft.
2. Heat oil in a pan and saute the chopped onion till soft.
3. Add green chillis, ginger, cumin seeds, black pepper and curry leaves and fry for a minute.
4. Now add the chopped tomato fry till soft.
5. Let it cool completely.
6. Grind the onion mixture along with the dal with enough water.   You can use the water from the cooked dal.
7. Transfer the soup into a deep dish pan, add salt and bring to a boil.
8. Serve hot.

This soup goes to Healthy Inspirations Event - Soup  hosted by Usha.