Chicken Tortilla Soup

 

Raw Chicken Breast - 2 large ones, chopped into small cubes

Onion - 2 small white sweet ones, chopped finely

Garlic - 10 cloves, minced

Jalapeno - 1, chopped

Olive Oil - 1 tbsp

Frozen Corn - 1 cup

Homemade Tomato sauce - 1 large glass jar

Canned northern beans - 1, drained

Stock/ Water - as desired

Chili Powder - 1/2 tsp

Cumin powder 1/2 tsp

Cilantro - a handful, chopped

Salt and pepper to taste

Butter - optional

Fresh lemon, sour cream and tortilla chips to serve

Add olive oil, onion, garlic and jalapeño to a large pot and sauté till the onion is soft.

Then add chicken. Add frozen corn and tomato sauce. Cook for a few minutes

Add a couple of cups of water or stock and the spices. Bring to boil and simmer for a few minutes

Then add the beans and cilantro. Let the soup come to a boil and cook till desired thickness. Add a tbsp of butter. 

Serve with squeezed lemon juice, sour cream and Tortilla chips.

Spicy Carrot Soup

Carrots - 3, chopped
Grape / Cherry Tomatoes - a handful
Water - 3 cups
White Onion - 1/3 cup, chopped
Ginger - 1 inch, sliced
Garlic Cloves - 3, chopped
Black Pepper - 1/4 tsp
Cayenne Pepper - 1/4 tsp (optional)
Salt
For serving:
Butter
Fresh Ground Black Pepper

Mix all the above ingredients together and cook in a pressure cooker on medium low heat. Once full pressure is reached, reduce and cook for a few minutes more.

Remove and cool. Using a high speed blender like vitamix, blend into a smooth paste.

Bring it to boil and check for seasoning. Add water, if required, to bring to desired consistency. Add butter and freshly ground black pepper and serve hot.

Tomato Saar / Spicy Tomato Soup

 

 

Tomatoes - 2 lbs (use fresh homegrown tomatoes for best taste)
Carrots - 2, chopped
Water - 3 cups
White Onion - 1/3 cup, chopped
Ginger - 1 inch, sliced
Garlic Cloves - 3, chopped
Cumin Seeds - 1/2 tsp
Black Pepper - 1/4 tsp
Cayenne Pepper - 1/4 tsp or one Green Chili
Curry Leaves - 3
Salt

For tempering:
Ghee - 1 tbsp.
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Curry Leaves - 4

Mix all the above ingredients together and cook in a pressure cooker on medium low heat. Once full pressure is reached, reduce and cook for a few minutes more.

Remove and cool. Using a high speed blender, blend into a smooth paste.

Heat ghee is a pan. Add the tempering and the blended tomato. Bring it to boil and check for seasoning. Add water, if required, to bring to desired consistency. Serve hot.

Coconut Shrimp Basil Soup

Shrimp - 12, peeled and deveined, defrost if frozen
Coconut Milk - 3 cups
Shredded Coconut - 2 tbsp (optional)
Basil - a bunch, chopped
Olive oil - 1 tbsp.
Garlic - a few cloves, minced
Ginger - 1 inch, grated
Fresh Lemon Grass - 1 tbsp, sliced
Shallot - 1, finely chopped
Green Chilies - 1 couple, chopped
Turmeric - 1/4 tsp
Juice of a lemon
Salt
Water / Vegetable Stock - 1 cup

Heat a pot and add the olive oil, garlic, ginger, Green chili, lemongrass. Saute for a minute and add the shallot. Cook until soft.

Add coconut milk, water, salt, shredded coconut if using, and turmeric. Bring to a boil. Simmer for a few minutes.

Add the shrimp and cook for 2 minutes until the shrimp is done. Add the shredded basil leaves and lemon juice on top and serve hot.

 

 

Cannelini Beans Soup

Dry Cannelini Beans - 1/2 cup
Olive Oil - 1 tbsp
Yellow Onion - 1/2 cup, chopped
Garlic - 5 cloves, thinly sliced
Ginger - 1/2 inch, thinly julienned
Celery Sticks - 2, chopped
Carrots - 1, chopped
Dried Thyme - 1/4 tsp
Tomato - 2, grated
Water / Homemade vegetable Stock - 4 cups
Salt
Pepper

Soak the beans overnight in plenty of water. Drain and keep aside.

Heat a pressure cooker pan. Add olive oil and the sliced garlic and ginger. Saute for a few seconds. Then add the chopped onion.

Cook for a minute and add chopped celery and carrots. Saute for a couple of minutes more.

Add grated tomato, thyme, soaked beans, salt and pepper. Mix everything well.

Add 4 cups of water and close the pressure cooker. Once full pressure is reached, lower the flame and cook for 15 minutes. Serve hot.

Chef Tsai's Immunity boosting Mushroom Soup

Mushrooms - 1 lb, cleaned with a damp towel and sliced/chopped, preferably shitake mushroom but I used fresh local button mushrooms and the soup was equally tasty
Olive Oil - 1 tbsp
Garlic - 7 cloves, finely chopped
Ginger - 1 inch piece, finely chopped
Jalapeno - 2, finely chopped
Scallion - 2 bunches, finely chopped
Naturally brewed low sodium soyasauce - 2 tbsp
Salt
Black Pepper
Homemade vegetable Stock / Water - 6 cups
Organic Carrots - 2, grated
Egg - 1, beaten (optional)
Arrowroot - 1 tbsp (optional)
Lemon Juice - of 1 big lemon
Lemon Zest

Heat a large pan. Add olive oil, jalapeno, chopped ginger and garlic. Saute for a minute.

Add the finely chopped scallion and saute for a few minutes more.

Now add the chopped mushroom, salt and mix well. Cook for a minute.

Add the stock, lemon juice, soya sauce, grated carrot and bring it to boil. Simmer for 20 minutes.

If using egg, add a beaten egg mix with a fork. Cook for a few minutes. If you want the soup to be a little thick, take a tbsp of arrowroot, mix in a little water to make a lump free liquid and add to the soup and bring it to boil once. This will thicken the soup a little.

Add some lemon juice, lemon zest and chopped scallion on top and serve hot.

Yellow Split Pea Soup with Crispy Garlic

Yellow Split Pea - 1 cup
Turmeric - a pinch
Vegetable Stock - 4 cups
Salt
Garlic - 6 cloves, thinly sliced
Olive Oil - 1 tbsp
Yellow Onion - 1 small, finely chopped
Green Chili - 2, finely chopped
Carrot - 1/2, chopped
Celery - 1 stick, chopped
Dried Mustard Powder - 1 tsp
Fresh ground black pepper - 1/4 tsp

Add 3 cups vegetable stock, salt and a pinch of turmeric to the split peas and cook in the pressure cooker till done. Keep aside.

Heat olive oil in a pan. Add the thinly sliced garlic and saute over low heat till the garlic becomes light brown and crisp. Remove immediately and keep aside.

In the remaining oil, add chopped onion, green chili, carrot, celery. Cook till the vegetables get soft.

Add mustard powder, black pepper, cooked split pea and a cup of vegetable stock. Bring the soup to a boil. Adjust seasoning. Cook till desired consistency is reached.

Garnish with fried garlic slices on top and serve hot.

Sweet Corn Vegetable Soup

Adapted from http://vardhiniskitchen.blogspot.com/2011/08/sweet-corn-soup.html

Organic Sweet Corn Kernels - 2 cups + 1 cup
Water - 2 cups + 2 cups
Olive Oil - 1 tbsp
Ginger - 1/2 inch, finely chopped
Garlic - 3 cloves, finely chopped
Cabbage - 1 cup, finely chopped
Carrot - 1, finely chopped
Green Beans - 10, finely chopped
Salt
Fresh Ground Black pepper - 1/2 tsp
Eggs - 1, well beaten (optional)
Rice Wine Vinegar - 2 tsp
Green Chili - 1, finely chopped
Low Sodium Soy Sauce - 2 tsp (optional)

Add the thinly chopped green chili to the vinegar and keep aside.

Put 2 cups of corn kernel with 2 cups of water in a sauce pan and bring it to boil. Simmer and cook for around 15 minutes till the corn is very soft.

Remove and blend the cooked corn in a blender to make a smooth paste. If required, add a little water while blending.

Strain the pureed corn using a strainer adding a cup of water while straining. Keep the strained puree aside and discard the rough pulp.

Heat oil in a pan. Add the garlic and ginger and saute for a few seconds. Add cabbage, carrot and beans. Sprinkle some salt and pepper. Cook for 5 minutes.

Now add half cup of corn kernels. Cook till the vegetables are soft but still slightly crunchy.

Add the strained puree. Bring the soup to boil. Check for seasoning. Cook till the desired consistency is reached.

If using egg, add the beaten egg to the soup and immediately mix it with a fork. Cook for a minute more.

Add the green chili infused vinegar and mix well.

Add a dash of soy sauce on top and serve.

Brown Lentil and Vegetable Soup

This was our dinner tonight. Very hearty soup with tons of vegetables. Well balanced as the brown lentils provided reasonable amount of protein, fiber and good carbs. I thought it was a little bland, so added a splash of soya sauce in the end which enhanced the taste.

Brown Lentils / Kala Masoor Dal - 1/2 cup, washed
Olive Oil - 1 tbsp
Green Chilli - 1, finely chopped
Garlic - 4 cloves, finely sliced
Onion - 1/2, chopped
Carrot - 1/2, diced
Cabbage - 1/2 cup, chopped
Tomato - 1 big, peeled and chopped
Baby Spinach - 1 cup
Salt
Roasted Coriander Powder - 1 tsp
Fresh Ground black pepper
Soya Sauce - 1 tsp (optional)
Water / Homemade Vegetable Stock - 4 cups

Heat oil in a pan. Add garlic, green chilli, onion and saute for a minute.

Then add the carrot and cabbage and cook for a couple of minutes more.

Add tomato, spinach, brown lentils, salt, pepper, coriander powder, water and cook in a pressure cooker for 4 minutes after full pressure is reached.

Remove the pressure, check for seasoning. Add a dash of soya sauce on top and serve hot.

Broccoli Lentil Soup

Adapted from http://healthfooddesivideshi.blogspot.com/2011/06/broccoli-lentil-soup-for-dinner.html

Red Lentils / Masoor Dal - 2 tbsp
Yellow Lentils / Mung Dal - 2 tbsp
Tomato - 1 big, peeled and chopped
Onion - 1 tbsp, finely chopped
Turmeric - a pinch
Broccoli stems - chopped
Salt
Water - 3 cups
Mix the above and cook in a pressure cooker for 3 minutes after full pressure is reached. Keep aside.

Baby Broccoli - 1 bunch, cut the florets from the stems and add the chopped stems along with the lentils
Garlic - 3 cloves, finely sliced
Onion - 1 tbsp, finely chopped
Green Chilli - 2, finely chopped
Roasted Coriander Powder - 1/4 tsp
Roasted Cumin Powder - 1/4 tsp
Salt
Cumin Seeds - 1/2 tsp
Olive Oil - 1 tbsp

Heat olive oil in a pan. Temper with cumin seeds and green chillies. Add the sliced garlic and onion and cook till soft.

Now add the baby broccoli and the rest of the spices. Cook for a couple of minutes. Dont overlook the florets, they sould remain slight crunchy. Add the cooked lentils, adjust salt, add a little water if required to reach the desired soupy consistency. Bring it to boil once and serve hot.

Cabbage and Chickpea Soup

Adapted from http://blog.fatfreevegan.com/2011/04/cabbage-chickpea-soup-basil.html

Chickpeas - 1 cup, soaked overnight
Cabbage - 1/2 of a small cabbage or 1/4 of a medium sized one, chopped
Vidalia Onion - 1, chopped
Garlic Cloves - 2, chopped
Tomato - 2, chopped
Veg Bouillon Cubes - 2, (Rapunzel Brand No Salt Vegan Veg Bouillon)
Carrot -1, sliced
Water - 4 cups
Olive Oil - 1/2 tbsp
Red Chilli Flakes - 1/4 tsp
Basil / Cilantro - for garnishing
Salt
Fresh ground black pepper

Heat oil in a pressure cooker pan. Add the garlic and saute. Once the garlic starts changing color, add the chopped onion and cook till they get soft.

Add all the reamining ingredients. Toss well.

Add water and close the pressure cooker. Cook under pressure for 20 minutes.

Sprinkle some more ground black pepper, garnish with fresh basil leaves or cilantro and serve hot.

Black Bean Soup, the Panera Bread Style

Dry Black Beans - 1 cup, soaked overnight
Yellow Onion - 1/2, finely chopped
Garlic Cloves - 3, finely chopped
Green Chilli -1. finely chopped
Tomato - 2, chopped
Roasted Cumin Powder - 2 tsp
Coriander Powder - 1/2 tsp
Chipotle Pepper in Adobo Sauce - 1/2 pepper + a little sauce
Salt
Water - 4 cups
Cornflour - 1 tsp
Olive Oil - 1 tbsp

Heat oil in a pressure cooker pan. Add the garlic and green chilli. Saute for a minute.

Then add the chopped onion. Cook till the onion gets soft.

Add the chopped tomato, cumin and coriander powder. Cook till the oniuon tomato mixture becomes a soft paste.

Add the soaked beans, salt, mashed chipotle pepper with sauce. Add about 3 cups of water and cook under pressure for 20 minutes.

Once it has cooled a little, release the pressure. Mix the cornflour with a little water and add it to the soup. Bring it to boil and cook till the soup gets thick and reaches desired consistency.

Serve hot with baked tortilla chips.

Red lentil Soup with Baby Spinach

Dried Red Lentil / Mushurir Dal - 3/4 cup
Tomato - 1, chopped
Turmeric - a pinch
Salt
Water - 3 cups
Shallots - 3, finely sliced
Garlic - 4, thinly sliced
Green Chilli - 2, finely chopped
Baby Spinach - 2 cups
Olive Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Lemon Juice - 1 tsp

Heat oil in a pan. Add mustard seeds. When the seeds begin to pop, add shallots, garlic and green chilli. Cook till the shallots begin to change color.

Now add the red lentil, chopped tomato, salt, turmeric, water and cover and cook till the lentils is done. It should take around 20 minutes.

Once the soup reaches the desired consistency, remove the cover and add the spinach leaves. Cook for a few minutes more till the leaves begin to wilt. The leaves should remain bright green and should not be overcooked.

Remove from heat, add a dash of lemon juice on top and serve immediately.

Minestrone Soup

Garlic - 3 pods, thinly sliced
Sweet Onion - 1/2, chopped
Celery - 2 sticks, thinly chopped
Carrot - 1, chopped
Jalapeno - 1/2, finely chopped
Red Bell pepper - 1/2, chopped
Tomato - 2 (big), peeled and chopped
Dried Oregano - 1/4 tsp
Dried Basil - 1/4 tsp
Salt
Sugar - 1/2 tsp
Freshly ground Black Pepper
Dried Mixed Beans - 3/4 cup (kidney, pinto, cannelini), soaked overnight
Olive Oil - 1 tbsp
Dried whole wheat pasta - 1/2 cup (optional)

Heat oil in pressure cooker pan. Add garlic and onion. Saute till the onion gets soft.

Add celery, carrots, pepper, jalapeno, tomato, oregano, basil and cook for a few minutes.

Add soaked beans, 4 cups of water, salt, sugar and pepper and cover and cook for 25 minutes after maximum pressure is reached.

Remove pressure, add the pasta(if using) and boil the soup till pasta gets cooked.

Serve with some crusty whole grain bread.

Broccoli and Fennel Soup

Broccoli - 2 cups, chopped
Shallot - 1, sliced
Ginger - 1 inch, thinly sliced
Cinnamon Stick - 1
Cloves - 3
Jalapeno - 1, chopped
Olive Oil - 1 tbsp
Salt
Crushed Peppercorn
Water or vegetable stock - 4 cups
Fennel - 1 bulb, chopped. Chop the stems and leaves and keep separately.

Heat oil in a pressure cooker pan. Add the cinnamon and cloves. Then add chopped fennel bulb,ginger and jalapeno. Saute for a couple of minutes.

Add chopped fennel stem and leaves, broccoli and salt. Cook till the vegetables start getting soft.

Add stock and bring to a boil. Cook for 15 minutes after full pressure is reached.

Once the pressure is released, blend the soup using a hand blender. Adjust seasoning.

Serve hot with a sprinkle crushed peppercorn on top.

White Beans Soup with Kale

Dried Cannelini Beans - 3/4 cup, soaked overnight
Brown Lentil - 1/4 cup
Kale - 1/2 bunch, chopped along with stems
Yellow Onion - 1/2, diced
Garlic - 3 pods, thinly sliced
Whole black Peppers - 10
Carrots - 1, diced
Chipotle Pepper in Adobo Sauce - 1 pepper along with some sauce, chopped
Tomato - 2, chopped
Olive Oil - 2 tbsp
Salt
Roasted Coriander Powder - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Homemade Vegetable Stock / Water - 5 cups

Heat oil in the pressure cooker pan. Add garlic, black peppers and onion. Cook till onion gets soft.

Add carrots, kale, tomato, chipotle pepper, salt, coriander and cumin powder.

Cook for a few minutes. Add cannelini beans and brown lentils. Add the stock or water. Bring it to boil.

Close the lid of the pressure cooker and cook for 30 minutes after the pressure is reached.

Add  fresh ground black pepper on top and serve with some crusty whole grain bread.

Chard with Mixed Lentils

Lentils - 3/4 cup, mix of yellow mung, red masoor and chana dal
Turmeric - a pinch
Salt

Green / Red Chard - 1 bunch, washed and chopped finely along with the stems
Olive Oil - 1 tbsp
Pearl Onion - 20
Garlic Cloves - 4, finely sliced
Ginger - 1/2 tsp, finely sliced
Hing / Asafoetida - a pinch
Roasted Coriander Powder - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Red Pepper Flakes - 1/2 tsp (optional)
Lemon Juice - 2 tsp

Cook the lentils in a cooker with sufficient water and turmeric and salt. Keep aside.

Heat a pan and add olive oil, pearl onions and hing. Saute till the onions change color and brown slightly.

Add ginger and garlic for saute for a minute more.

Add the chopped chard and coriander, cumin, red chilli powders. Cook till the chard wilts and the liquid evaporates.

Now add the cooked lentils and a cup of water. Bring it to boil and cook till the desired consistency is reached. Add a dash of lemon juice and serve hot.

Mung Beans with Collard Greens

Collard Greens - 1 bunch
Green / Yellow Mung Beans - 3/4 cup
Salt
Turmeric - a pinch
Tomato - 1, chopped

Olive Oil - 1 tbsp
Cumin Seeds - 1/4 tsp
Green chillies - 4, finely chopped
Pearl Onion - 10, peeled
Garlic - 4

Wash the collard greens well. Discard the thick stems and chop the leaves finely. Cook mung dal in a cooker with sufficient water along with salt, turmeric, tomato,collard greens till the dal is soft and done. Keep aside.

Heat oil in a skillet. Add cumin seeds, green chillies, grated garlic and pearl onions.

Saute till the onion becomes slightly caramelised.

Add the cooked dal and water, if required, and bring it to a boil. Cook till the desired consistency.

French Onion Soup

Big Yellow Sweet Onion - 1/2, sliced very thinly
Olive Oil - 2 tbsp
garlic - 1 clove, finely chopped
Salt
Fresh ground pepper
Sugar - 1 tsp
Soya Sauce - 1 tsp
Vegetable Stock (boil chopped celery, carrots, onion, peppercorns, bayleaf, thyme for 1 hour and seive the liquid and use it as vegetable stock)

Heat olive oil and add the sliced onion. Add salt to it and cook on low heat for 15 minutes stirring frequently. Add the chopped garlic and sugar and cook for another 45 minutes till the onion becomes soft and caramelises well. The add vegetable stock, one tsp  soya sauce, fresh ground pepper and adjust the seasoning. Cook for about 10  minutes. Remove and serve hot with cheese toast.

Spinach Lentil Soup

Red lentils (masoor) / Yellow lentils (mung) - 3/4th cup
Baby Spinach - 2 cups
Onion - 1/2 chopped
Ginger - 1 inch, grated
Garlic - 3 cloves, grated
Tomato - 1 peeled and chopped
Salt
Water - 4 cups

Olive Oil - 1 tbsp
Cumin Seeds - 1/4 tsp (optional)
Coarsely ground black pepper - 1/4 tsp

Put everything (except oil and cumin seeds) in the rice-cooker and cook for 40 minutes. Alternatively cook in the pressure cooker for 5 minutes after full pressure is reached.

Heat olive oil in a pan, temper with cumin seeds and add the cooked dal.

Using a hand blender blend it well and cook for a few minutes more. Sprinkle black pepper on top and serve hot.