SOUPS RECIPES

Spicy Butternut or Pumpkin Soup Recipe

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Ingredients :

  • 1 tbsp oil
  • 1 tbsp unsalted butter
  • 1 cups yellow onion roughly chopped
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 2 tsp minced, peeled fresh ginger
  • ½ tsp chilli powder
  • ½ tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric powder
  • Small pinch of cinnamon
  • Salt to taste
  • Black pepper to taste
  • 1/2 each Jalapeno
  • 1/2 each Jalapeno
  • 10 to 12 stalk of fresh coriander
  • 4 cups vegetable broth
  • 2 bay leaves
  • 4 cups of chopped roasted butternut squash or pumpkin
  • 1 cup carrots diced.
  • 1-cup water
  • 1/2 cup whipping cream
  • ½ cup whipped cream for garnish
  • Toasted pumpkin seeds (for garnish)
  • Few coriander leaves for garnish
  • Chilli Oil

How to Make :

 

Step 1: Cut butternut squash, scoop out the seeds and stringy stuff, dice them in large pieces. Toss them in little oil. Lay them on a baking pan. Bake at 350°F until soft about 30 min to an hour.

Step 2: Melt butter in a large, thick-bottomed pot over medium heat, add oil. Add the onions and sauté until softened, about 2 to 3 minutes.

Step 3: Add the minced garlic and ginger, cook another minute.

Step 4: Add the turmeric powder, cumin, coriander, cinnamon, and salt. Cook for another 2 minutes.

Step 5: Add the stock and the bay leaves. Add the roasted pumpkin, carrot and the water. Add the tide coriander stems and Jalapeno Stir to combine.

Step 6: Bring to a boil and reduce heat to low, cover and simmer for 10 to 15 minutes.

Step 7: Remove bay leaves and the coriander stems. Use a blender to purée the soup.

Step 8: Right before serving, stir in the cream. Add black pepper and adjust seasonings to taste. Add more salt if necessary.

Step 9: Scope a teaspoon of whipped cream on each portion, sprinkle with toasted pumpkin seeds and coriander leave for garnish

If the soup is too thick for your taste, add more stock or water to thin it

 

Tomato & Warm Bread Salad

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 4

Ingredients :

  • 5 cup stale country bread 
  • 3 cups ripe mixed tomatoes, roughly chopped 
  • sea salt 
  • freshly ground black pepper 
  • 1 handful small capers, soaked and drained 
  • 1 red onion, peeled, halved and very finely sliced
  • 1 cup roasted peppers roughly chopped 
  • good-quality Balsamic vinegar 
  • good-quality extra virgin olive oil 
  • 1 bunch fresh basil, leaves picked
  • ½ cup crumbled Goat Cheese

How to Make :

 

Step 1: Tear the country bread into thumb-sized pieces, then pop them on a tray in a warm place to dry out a little.

Step 2: Put the tomatoes into a bowl, season with salt and pepper and mix together. Add the capers, onion, peppers, bread. Mix again with your hands to really get the flavours going.

Step 3: Stir in 2 tablespoons of Balsamic vinegar and about 6 tablespoons of extra virgin olive oil. Have a taste and add more salt, pepper, vinegar or oil if you think it's needed.

Step 4: Tear the basil leaves over the salad, give it another good stir, garnish with some goat cheese and it’s ready to serve. Lovely on a hot summer’s day with barbecued meats or roast chickens.

 

Black Pepper Rasam recipe (Indian Hot and Sour soup)

  Prep Time: 15 Min 

  Cook Time: 30 Min 

  Total Time: 45 Min 

  Yield: Serves 4

Ingredients :

  • 2 medium sized tomato, rough chopped
  • 1 tablespoon oil
  • 1 green chilli, slit
  • Few curry leaves
  • Few coriander stems
  • ½ tsp turmeric / haldi
  • 2 tbsp tamarind extract
  • 4 large garlic clove crushed
  • 1 inch ginger crushed
  • Salt to taste

Ingredients For Gravy :

  • ½ cup cooked dal or 2 table spoon un cooked yellow lentil
  • 6 cups water, adjust consistency
  • 2 tsp black pepper, crushed
  • 1 tsp roasted cumin crushed
  • 1 tsp roasted coriander seed crushed
  • 1 table spoon jaggery
  • 2 tbsp coriander leaves, finely chopped - for garnish

How to Make :

 

Step 1: Firstly, in a large pot add in tomato, garlic, green chilli, few curry leaves and turmeric.

Step 2: Also add lentil, tamarind extract, coriander stems and salt to taste.

Step 3: Add 4 cup water cover and boil for 10 minutes or till tomatoes and gets cooked completely. (If adding uncooked lentil, check if they are cooked will too).

Step 4: Furthermore add 2 cups of water adjusting the desired consistency, add jaggery.

Step 5: Add in 1 tsp crushed pepper, cumin, coriander, lentil.

Step 6: Stir well and boil further for 5 minutes as spices will infuse their flavours.

Step 7: Remove the rasam from heat and strain well in another pan.

Step 8: Now prepare the tempering by heating oil

Step 9: Add in 1 tsp mustard seeds, 1 tsp jeera, pinch of hing, 1 dried red chilli and few curry leaves

Step 10: Allow the tempering to splutter

Step 11: Further pour the tempering over rasam. Garnish with coriander leaves.

Step 12: Finally, serve pepper rasam along with hot steamed rice or drink as a soup.