Month: February 2019

Ingredients:

500 gms chickpeas (Soaked Overnight, pressure cooked)

1 cup light coconut milk

200gms whole tomatoes, blanched and chopped

¼ cup apple juice

¼ cup cilantro leaves

¼ Tbsp Garam masala (spice mix)

¼ Tbsp ground ginger

1 cup broth

Salt

¼ cup plain low fat yogurt

2 scallions, green part only, thinly sliced

Method:

In a blender, add chickpeas, coconut milk, chopped tomatoes, apple juice, garam masala (spice mix), cilantro and ground ginger Puree the mixture until smooth.

Transfer the puree in a saucepan over medium heat. Add the broth and let it simmer on medium high heat for about 5 minutes. Season with salt and pepper.

Serve the soup into bowls topped with yogurt and scallions green.

Ingredients:

250 gms noodles

1Tbsp vegetable oil

1 onion thinly sliced

2 garlic cloves, minced

1Tbsp grated fresh ginger

1 Tbsp soy sauce

5 cups vegetable broth

2Tbsp rice vinegar

1 Tbsp hot sauce

3 scallions, minced

1 cup fresh bean sprouts

1 cup fresh cilantro chopped

Method

In a pot of boiling water, cook the noodles till tender. Drain, rinse under cold water and set aside.

In a large pot on medium heat, heat oil. Add the onions, cook till soften. Stir in ginger garlic. Let it cook for 30 seconds. Then add soy sauce, broth and bring to a boil. Reduce heat and simmer for 15 minutes.

Add in the noodles, rice vinegar and hot sauce and simmer for 5 minutes.

To serve, ladle the hot soup into bowls and top with scallions, bean sprouts and cilantro.

Ingredients:

1 Cup sweet potatoes (Boiled and grated)

½ Cup Chopped onion

1 Tbsp. Chopped Garlic

1Tbsp. Roasted Cumin

½ Tbsp. Paparika powder

1 Tbsp. whipped cream

2Tbsp. Chipotle sauce /paste

1 Tbsp. Olive oil/ cooking oil

½ lit vegetable broth

Salt to taste

Sour cream and chopped coriander to garnish

Method:

Heat oil in a sauce pan, crackle cumin, add chopped onion, saute and add garlic. Once Onion is half done, add mashed sweet potatoes , paprika , salt and chipotle sauce , stir in cream and add vegetable broth , boil for 2 minutes and with the use of hand mixture , blend the mixture and simmer the soup for few more minutes. Ladle the soup into soup bowl serve with dollop of sour cream and fresh chopped coriander .

Ingredients:

1 Iceburg lettuce (about 350 gms), chopped

2 Tbsp unsalted butter

3 shallots, finely sliced

3 large garlic cloves, sliced

400gms green peas (frozen)

1 ½ litre fresh vegetable stock

¼ Tbsp salt

¼ Tbsp black pepper (grounded)

¼ Tbsp caster sugar

Some fresh mint leaves

Method:

Separate the lettuce leaves and wash thoroughly.In a large saucepan melt the butter over medium heat. Add the shallots and garlic, stir. Lower the flame. When the shallots are tender, add the chopped lettuce .Stir for a while. When the lettuce has wilted, add peas, stock and mint leaves and bring to a boil on medium heat. Turn the heat on low and season with salt, sugar and ground black pepper. Simmer for about 10 minutes.

Remove the saucepan from heat and blend the soup with a stick blender. Reheat and adjust the seasoning if required.

Ingredients:

1 large broccoli, broken into small florets

2 large onions, sliced

Olive oil for roasting

1 garlic bulb

1 litre vegetable stock

500 gms potatoes, cut into equal chunks

2 bay leaves

100g parmesan cheese, plus extra to serve

Handful freshly chopped coriander

Salt and pepper for seasoning

Method:

Heat the oven at 200’C.Put the broccoli, onion and garlic in a roasting tin. Drizzle olive oil, sprinkle salt and pepper. Roast for 20-15 minutes , toss to get even roasting. In the meanwhile work on your stock and potatoes, boil the potatoes in stock, add bay leaves, cook till potatoes are done completely. Now add roasted broccoli, onion and garlic in the stock. Remove bay leaves , pour the soup in a blender and blend it until smooth . Strain and Pour back the soup into the pan, add the parmesan cheese and stir until melted. Taste and season with salt and pepper. Serve with coriander, extra parmesan and reserved broccoli..

Ingredients:

2 ½ Tbsp extra virgin olive oil

1 ½ onion, finely chopped

2-3 garlic cloves, finely chopped

¼ Tbsp dried chili flakes

¼ Tbsp cumin seeds

500 gms ripe tomatoes, skinned

100 gms dried Borlotti beans (soaked overnight and drained and pressure cooked)

½ small bay leaf

100 gms spinach, washed (Chopped – Optional)

Method:

In a large pan heat oil over low heat. Add onions and garlic. Fry for about 7-8 minutes, then add the spices and cook for another 5 minutes or until the onions turn soft and golden. Chop the skinned tomatoes and stir into the onion mixture. Add vegetable stock, bring to a boil. Cook for about 7-8 minutes until the sauce thickens. Keep stirring in between. Add the beans and a bay leaf . Let it simmer for about 10 minutes,add baby spinach and season to taste.

Ingredients:

1 Tbsp coconut oil

1 Tbsp ground turmeric

¼ Tbsp ground cumin

2 pinches paparika

3 onions, chopped

1 Tbsp salt

6 garlic cloves, very finely chopped

1 litre vegetable stock

2 cups corn kernels

100 gms cashews, soaked for at least 4 hrs or overnight and blended to paste

1 Tbsp lime juice

2 Tbsp extra virgin olive oil

¼ Tbsp chipotle dip

Fresh coriander, roughly chopped to garnish

Method:

Take coconut oil in a large pan over medium heat. Add turmeric, cumin and paprika , cook for a minute. Add onions and salt and cook for 5 minutes. Add garlic and corn kernels .Cook for 5 minutes, then add the stock. Bring to boil, reduce heat to low and simmer for 5 minute still the corn is bright yellow.

Once the corn is cooked, remove the pan from heat and transfer the mixture to a blender, add the soaked cashews and lime juice. Blend until smooth; add water to thin the soup if required. Season to taste with salt.

Then in a bowl, whisk the olive oil with the ground chipotle until thoroughly blended.

Serve the soup in bowls, topped with chipotle dip and a sprinkle of chopped coriander.

Ingredients:

100 gms green onions finely chopped

2 onions, finely chopped

400 gms potatoes, finely diced

2 garlic cloves, crushed

1 litre vegetable stock

¼ Tbsp mustard paste

Fresh Basil, finely chopped

2 Tbsp unsalted butter

Salt

¼ Tbsp pepper

Method:

In a pan set over medium heat, melt the butter. When the butter foams, add the onions and potatoes along with salt and pepper. cover the pan and let it cook gently for about 10 minutes. Keep stirring in between so that the veggies do not overcook or catch on the bottom of the pan. Then add garlic and spring onion , stir for a minute.

Add the vegetable stock along with mustard paste , bring to a boil. Blend and strain the soup (Straining is optional, I like this soup unstrained). Bring the blended soup to a sauce pan and let it simmer for about 5 minutes . Season with salt and pepper. Taste and adjust the seasoning. Serve into bowls sprinkled with basil, freshly ground black pepper.