MINTY GREEN PEAS SOUP

1The weather is playing hide and seek these days. Yesterday all of sudden it rained in the evening and when I thought it would rain more it didn’t. Some days its sunny and hot and humid while on some days cold breeze is flowing. It is difficult to stay away from cough and cold these days.

Hence it is important eat healthy and stay strong. All my soup posts I have mentioned that I prepare soups only when someone is under the weather. Well that’s true. Soup in my house is rare. When someone falls sick we usually make ‘kanji’. But soup has its own benefits. Usually kids take a liking to soups. It is a wonderful way to include veggies in your diet. And it is lighter on the stomach. If you notice all my soup recipes do not have corn flour added. Usually soups require corn flour. But I try to replace corn flour with healthier options like the vegetables.

So here we go. A simple minty pea soup.

3INGREDIENTS:

Frozen/ Fresh green peas – 1 cup

Onion – 1 medium

Garlic – 2-3 cloves

Mint Leaves – 2 tblspn

Pepper Powder – 1/2 tsp

Vegetable/ Chicken Stock/ Water – 1 cup

Butter – 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. Melt butter and add chopped onions.
  2. Saute them till translucent.
  3. Add chopped garlic and saute them.
  4. Add green peas and saute them for a minute.
  5. Add stock/ water and salt and bring it to a boil.
  6. Once boiled lower the flame and close and cook till the peas are soft.
  7. Switch off the flame. Drain the contents. Do not throw the liquid.
  8. Take the mint leaves and green peas mix in a blender and pulse till smooth.
  9. Transfer it back to the pan and add the liquid back to adjust the consistency. Mix this on low flame. Remaining liquid if left can be discarded.
  10. Add pepper powder and give the soup a nice mix.
  11. Once nicely hot switch off the flame and serve.

Have this hearty healthy green soup along with some toasted bread. 2

 

 

 

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PUMPKIN SOUP

2I never thought I would be posting soups recipe. The only reason is soups are not my personal favorite. The only soups I order in restaurants is the tomato soup or hot and sour chicken soup. But recently I have this new found love and respect for soups. They are not only flavorsome but also very soothing to the stomach. Sometimes I use them as my side curry for hot chapathis.

These days I have a new mantra. Don’t reject until you have tried it. Many dishes that have been mediocre in my list or to my liking are now matching up to my taste. My mother when she sees me gorging on some side dish she prepared, she smiles and says that as a kid I simply refused to eat this. I guess people change and so do their taste.

Anyways coming to today’s recipe, this is one quick soup. Whenever I am under weather I make this soup. In US, pumpkin holds not only culinary significance but also traditional value. Halloween is incomplete without pumpkin decorations. Pumpkin also finds its place in many folklore and fairy/fiction tales aka cindrella, harry potter. And Thanksgiving is coming up and soup is a must. Do try this and let me know if you liked it.

3INGREDIENTS:

Pumpkin – cubed 1 cup

Onion – 1 medium

Garlic – 2 cloves

Butter – 2 tblspn

Dried Mixed herbs – 1/4 tsp (Optional though I would strongly recommend this)

Water – 1.5 cups

Black pepper powder – 1 tsp

Salt – as per taste

INSTRUCTIONS:

  1. Heat butter in a pressure cooker.
  2. Add chopped onion and garlic and saute well.
  3. Saute till the onions have become translucent and the raw smell of garlic disappears.
  4. Add chopped pumpkin and saute well.
  5. We are looking for slight brown color on the pumpkin.
  6. Add water, salt and mixed dried herbs and close the pressure cooker.
  7. Pressure cook for 2 whistles and switch off.
  8. When the pressure has settled, blend the contents to a smooth paste.
  9. Add more water based on the consistency you desire.
  10. Add pepper powder and mix well.

Serve hot with croutons.1