4:02 pm by Unknown
From : http://www.zeekhanakhazana.com/recipe/mexican-nachos-soup
INGREDIENTS
- 1 ½ tsp oil
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- ¼ cup chopped onion
- Salt to taste
- 1 tsp red chilli powder
- 1 tsp cumin powder
- 1 cup boiled red kidney beans
- ½ cup corn
- 1 tsp chopped green chilli
- ¼ cup green olives
- 2 cups tomato juice
- 1 - 2 tbsp chopped celery
For plating
- Naan as required
- Oil for frying
For garnish
METHOD
- On a pan heat oil; add chopped garlic, chopped ginger, chopped onion, salt, red chilli powder, cumin powder, boiled red kidney beans, corn, chopped green chillies, green olives, tomato juice, water and let it boil.
- Garnish with chopped celery and let it boil.
- For garnish chop naan into juliennes and fry them in hot oil. Further remove them on a tissue paper.
- Serve the soup in a bowl. Add naan crisps to it. Sprinkle cheese and serve with nachos.
- Garnish with coriander sprig.
3:33 pm by Unknown
From : http://www.bbcgoodfood.com/recipes/8200/squash-and-nigella-seed-soup
Ingredients
2 tbsp olive oil
1 onion
2 tsp nigella seeds
pinch chilli powder
800g squash, peeled, deseeded and cut into chunks
1 potato, cubed
850ml vegetable stock
small bunch flat-leaf parsley
Method
1. Heat the oil in a large pan, add the onion, then fry until lightly coloured. Add the nigella seeds and chilli, then fry for 1 min. Tip in the squash, potato and stock, then bring to the boil. Stir well, cover, then simmer for 20 mins, or until the vegetables are tender.
2. Purée the soup in batches, adding a handful of parsley with each batch. Return the soup to the pan, then reheat. The soup can be frozen for up to 1 month.
1:58 pm by Unknown
Chef Name : Unknown
Ingredients :
200 gm boiled Rice noodles
125 gm sliced Button mushrooms
125 gm Broccoli
125 gm Bok choy
50 gm low-fat cubed Paneer
2 julienned Carrots
2 tbsp Soy sauce
1 grated Lime rind
1 ltr Vegetable stock
2 stalks crushed Lemongrass
1 crushed Red chilly
2 slices Fresh ginger
2 flakes Garlic
2 sprigs Fresh coriander leaves
1 tbsp chopped Coriander leaves
Salt to taste
Method :
1.Marinate the paneer in soy sauce and lemon rind for half an hour.
2.In a large saucepan, add thee vegetable stock, lemon grass and chilly, mix.
3.Add the ginger, garlic and coriander leaves, bring to a boil, cover and simmer for 20 minutes.
4.Strain the stock and return to heat.
5.Add the noodles, paneer with marinade, mushrooms and simmer for 5 minutes.
6.Add the carrots, broccoli, bok choy and coriander leaves, simmer for another 5 minutes until the vegetables are crunchy but tender.
7.Season the soup with salt and pepper.
8.Garnish with the coriander leaves and serve hot.
4:27 pm by Unknown
From : www.paltita.com/en/soup_001.html
serves 8
Ingredients:
500 g of yellow pumpkin
1 liter of skimmed milk
100 ml liquid cream
1 liter vegetable soup
4 slices of white loaf bread fried in avocado oil
Salt, pepper
1 teaspoon of finely chopped ciboulette
Paltita avocado oil
Preparation:
Cut the pumpkin in cubes and place them boiling water with salt. Once the pumpkin cubes are cooked, remove them from the water and let them cool.
Keep the water boiling and add the vegetables to the water to obtain the soup needed. Cook approximately 30 minutes.
Once cool, put the pumpkin cubes in a blender with skim milk and liquefy. Pass the vegetable soup through a strainer and pour the soup into the blender; add salt and pepper to taste.
Put the contents of the blender in a pot at low heat and stir every now and then. Cut the bread in small cubes and fry them in avocado oil until they are golden.
Add the cream to the slowly cooking soup, stir, and check for salt and pepper.
Serve the soup and add the croutons, the ciboulette and a splash of Paltita avocado oil.
2:19 pm by Unknown
My Clearification About All Recipes
From : Indobase
Ingredients: • 2 tbsp French Beans (finely chopped)
• 2 tbsp Baby Corn (finely chopped)
• 2 tbsp Cabbage (finely chopped)
• 2 tbsp Carrots (finely chopped)
• 2 tbsp Onions (finely chopped)
• 2 tbsp Red Capsicums (finely chopped)
• 3 tsp Corn Flour
• 1 tsp Vinegar
• ½ tsp White Pepper
• ½ tsp Soy Sauce
• 2 tbsp Tomato Sauce
• A pinch Orange-Red Food Color (optional)
• A pinch Ajinomoto (optional)
• 2 sprigs Spring Onions (for garnishing)
• 2½ cups Water
• Salt to taste
• Oil for frying
For Chinese Chilly Chutney • 4-5 Dried Red Chilies
• 1 Onion (small)
• 1 Garlic (head)
• 1 tsp Tamarind Pulp
How to make Vegetable Manchow Soup: • Soak dried red chillies in hot boiled water for about 10 minutes.
• Take out the chillies and grind it with the remaining ingredients (for Chinese Chutney) to form a fine paste.
• Take ½ cup water in a big bowl. Add cornflour, vinegar, soy sauce, ajinomoto, tomato sauce, white pepper, salt and orange red colour to it. Place the bowl aside.
• Heat oil in a pan and saute all the vegetables for 1-2 minutes.
• Add Chinese Chutney Paste to the vegetables.
• When aroma arises, pour water into it.
• When the water starts boiling, add corn starch gradually and stir constantly until it thickens.
• Garnish the soup with spring onions.
• Serve it hot.
5:00 pm by Unknown
From : Padukitchen
Prep time - under 5 mins
Cook time- under 5 mins
Serves -1
Ingredients needed
Oats - 2 tbsp (I used Quaker oats)
Skimmed milk -3/4 cup
Onion - 2 tbsp finely chopped (I used pearl onions)
Garlic -2 cloves minced
Pepper powder to taste
Salt to taste
Oil - 1 tsp
Preparation
Finely chop or mince onion and garlic.
Method
Heat oil in a pan, saute onion and garlic until onion turns translucent. Keep it aside.
Cook oats in 1/2 - 3/4 cup of water stirring continuously until it thickens.(This will take only 3-4 minutes)
Then add milk and bring it to boil. Switch off the flame. Add onion+garlic mix, salt and pepper powder to taste.
Serve piping hot with toasted whole wheat bread.
2:18 pm by Unknown
Ingredients: 3 cups vegetable stock/water
Juice from 1 large lemon (or as per taste)
1 dried bay leaf
1 carrot, cubed
1 onion, chopped
1 celery, sliced
1 small jalapeno, sliced (optional)
1/2 cup (about 1-1/2 ounces) spinach spaghetti, broken into small pieces
3/4-1 cup cubed paneer
Salt, pepper to taste
cilantro to garnish
Method
In a saucepan, bring the stock, lemon juice, bay leaf to boil.
Add the carrots, jalapeno, paneer and celery, simmer until tender.
Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally.
Remove the bay leaf.
Season with salt and garnish with cilantro.
Enjoy this warm bowl of soup with whole grain bread.
Healthy, nutritious, filling and quick to make.
11:54 am by Unknown
From : bbcgoodfood
Prep: 10 mins
Cook: 15 mins
Serves 2
Ingredients
200g chopped raw vegetables, such as onions, celery and carrots
300g potatoes
1 tbsp oil
700ml stock
crème fraîche and fresh herbs, to serve
Method
1.Fry the chopped raw vegetables with the potatoes, peeled and cubed, in a little oil for a few mins until beginning to soften.
2.Cover with the stock and simmer for 10-15 mins until the veg is tender. Blend until smooth, then season. Serve with a dollop of crème fraîche and some fresh herbs. Will freeze for up to 1 month.
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11:49 am by Unknown
From : bbcgoodfood
Prep: 10 mins
Cook: 25 mins
Serves 6
Ingredients
2 tsp medium curry powder
3 tbsp olive oil
2 onions, grated
1 eating apple, peeled, cored and grated
3 garlic cloves, crushed
20g pack coriander, stalks chopped
thumb-size piece fresh root ginger, grated
800g sweet potatoes
1.2l vegetable stock
100g red lentils
300ml milk
juice 1 lime
Method
1.Put the curry powder into a large saucepan, then toast over a medium heat for 2 mins. Add the olive oil, stirring as the spice sizzles in the pan. Tip in the onions, apple, garlic, coriander stalks and ginger, season, then gently cook for 5 mins, stirring every so often.
2.Meanwhile, peel, then grate the sweet potatoes. Tip into the pan with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins. Blend until smooth using a stick blender. Stir in the lime juice, check the seasoning and serve, topped with roughly-chopped coriander leaves.
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11:41 am by Unknown
From : Sailusfood
Prep time: 15 min
Cook time: 15 min
Yield: 4
Main Ingredients: sweet corn mixed vegetables
Ingredients
Sweet Corn, cream style: 1 tin
Sweet corn kernels: 1/2 cup (boiled)
Vegetable stock: 1.25 litres (5 cups) OR water
French beans: 8 (finely chopped)
Cabbage: 1/2 cup (finely chopped)
Carrot: 1 (finely chopped)
Cornflour: 2 1/2 tbsps (corn starch)
Sugar: 3/4 tbsp
Salt to taste
White pepper powder: as required
Spring onion greens: 3-4 tbsps (finely chopped)
Method
In a heavy bottomed vessel or wok, add the cream style sweet corn and vegetable stock or water. Mix.
Add the chopped carrot, beans, cabbage, boiled corn and stir to mix. Cook for 5 mts on medium flame.
Mix the cornflour in 4 tbsps of vegetable stock or water and keep aside.
Add sugar and salt to the simmering soup and cook further for 3-4 mts. Add white pepper powder and mix.
Add the cornflour mixture and go on stirring till the soup thickens. Turn off heat and pour into soup bowls.
Garnish with spring onion greens and serve hot.
Tips
Vegetable stock can be prepared by boiling 6-7 cups of water, 1 large onion (quarter it), a carrot (slice it) and a potato (large cubes). Boil till water reduces to 5 1/2 cups. Turn off heat, strain the stock and discard vegetables.
You can use black pepper powder instead of white pepper powder.
Sugar can be reduced to 1/2 tablespoon.
Adjust corn flour according to the desired thickness of soup. More corn flour yields a thicker soup.
You can prepare cream style corn at home. Take 2 corn cobs, take a share knife and scrap the corn kernels. Melt a tbsp of butter in a vessel, add 3/4th of the corn kernels and saute for 2 mts. Blend the remaining corn kernels to a paste. Add this corn paste and a tbsp of sugar to the vessel and mix. Add 1/4 cup of water and 3 tbsps milk (optional ingredient) and cook for 7-8 mts. Mix a tbsp of flour in 3 tbsps water and mix. Add the corn flour mixture and go on stirring till it thickens. Season with salt and pepper. Cool and freeze until use.
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12:11 pm by Unknown
From : bbcgoodfood
Prep: 10 mins
Cook: 35 mins
Serves 4
Ingredients1 tbsp olive oil, plus extra for drizzling
1 red onion, finely chopped
1 red chilli, deseeded and finely sliced
800g can whole plum tomatoes
1l vegetable stock
100g broken spaghetti
4 tbsp chopped pitted black olives
2 tbsp chopped capers, drained and rinsed
large handful basil leaves, roughly torn, or 1 tbsp pesto
Method
1.Heat the oil in a large heavy-based saucepan. Add the onion and chilli, then cook for 10 mins until softened. Stir in the tomatoes, breaking up with a spoon as you go, then pour in the stock. Cover, bring to the boil, remove the lid, then simmer for 5 mins.
2.Add the spaghetti, then simmer for 6-8 mins until it is just cooked. Stir in the olives, capers and basil or pesto, then serve drizzled with olive oil.
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12:08 pm by Unknown
From : bbcgoodfood
Prep: 10 mins
Cook: 20 mins
Serves 4
Ingredients1 tbsp sunflower oil
½ bunch spring onions, whites and greens separated and sliced
1 red pepper, diced
1 Scotch bonnet chilli, deseeded and pounded to a paste
1 garlic clove, chopped
1 tsp dried thyme
1 tsp medium curry powder
1 tsp allspice
3 plum tomatoes, chopped
1 vegetable stock cube
410g can kidney beans, rinsed and drained
410g can pinto beans, rinsed and drained
410g can black-eyed beans, rinsed and drained
2 x 400g cans coconut milk
juice 2 limes
Method
1.Heat the oil in a large saucepan. Sizzle the spring onion whites, pepper, chilli paste and garlic for 5-8 mins until soft and fragrant. Add the thyme, curry powder and spices, then cook for 1 min more, Stir in the tomatoes, then cook for 2 mins to soften slightly.
2.Crumble in the stock cube, then tip in all the beans and the coconut milk. Simmer for 10 mins. Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning. Ladle into bowls and scatter with remaining spring onions just before serving.
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12:00 pm by Unknown
From : bbcgoodfood
Prep: 5 mins
Cook: 20 mins
Serves 4
Ingredients
1 tbsp olive oil
2 garlic cloves, crushed
1 swede, peeled and cut into chunks
4 large carrots, peeled and cut into chunks
3 sprigs thyme, leaves removed and roughly chopped
850ml vegetable stock
500ml semi-skimmed milk
2 x 410g cans mixed beans in water, drained
Method
1.Heat the oil in a large saucepan, then gently soften the garlic without colouring. Tip in the swede, carrots and two-thirds of the thyme, then pour in the stock and milk. Bring to the boil, then simmer for 15 mins.
2.Ladle a third of the soup into a blender, whizz until smooth, then pour back into the pan along with the beans. Check for seasoning, then return to the heat and warm through. Serve sprinkled with the remaining thyme and some warm, crusty bread rolls.
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11:56 am by Unknown
From : bbcgoodfood
Prep: 30 mins
Cook: 40 mins
Serves 4
Ingredients
25g dried porcini (ceps)
50g butter
1 onion, finely chopped
1 garlic clove, sliced
thyme sprigs
400g mixed wild mushrooms
850ml vegetable stock
200ml tub crème fraîche
4 slices white bread, about 100g, cubed
chives and truffle oil, to serve
Method
1.Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp. Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.
2.Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.
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11:52 am by Unknown
From: bbcgoodfood
Prep: 10 mins
Cook: 15 mins
Serves 4
Ingredients1-2 tbsp Thai green curry paste
1 tsp groundnut oil
700ml vegetable stock
300ml reduced-fat coconut milk
200g thick rice noodles
200g chestnut mushrooms, sliced
140g sugar snap peas, halved
100g beansprouts
1½ tbsp Thai fish sauce
juice 1 lime
3 spring onions, shredded, plus few mint and coriander leaves, to serve
Method
1.Put a large pan over a medium heat. Cook the curry paste in the oil for 1 min until it starts to release its aroma. Pour in the stock and coconut milk and bring to the boil. Reduce the heat to a simmer and stir in the noodles. Simmer for 7 mins, then stir in the mushrooms and sugar snaps. Cook for 3 mins more, then add the beansprouts, fish sauce and lime juice. Remove the pan from the heat.
2.Ladle the noodles and soup into bowls, then scatter with spring onions, mint and coriander to serve.
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5:55 pm by Unknown
From : Indianfoodforever
Ingredients:
2 tbsp Chili Sauce
11/2 tbsp Corn Flour / Corn Starch
1 tbsp Soya Sauce
2 tbsp Vinegar
2 tbsp Capsicum Chopped
2 tbsp Spring Onions Chopped 2 tbsp Tomato Sauce
2 tbsp Carrots Chopped
1/4 cup Chopped Cabbage
1 tsp Black Pepper Powder
1/2 tsp Sugar
A pinch ajinomoto
Salt to taste
4 cups Water
Preparation for hot and sour soup:
Mix 4 cups of water, chili sauce, soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil.
Now add all the chopped vegetables except paneer .
Cook for a minute on a medium heat. Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick.
Cook for a minute, add paneer slices. Serve hot .
Note: Soup should be prepared just before consuming and should be served fresh, else it will lose the taste.
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1:28 pm by Unknown
Ingredients
4 green onions, chopped
3 cloves garlic, minced
1 large baking potato, peeled and diced (about 1-1/2 cups/375 mL)
1/4 tsp (1 mL) salt
1/8 tsp (0.50 mL) ground nutmeg
1 1/2 cups (375 mL) reduced-sodium vegetable broth
1 pkg (227 g) spinach
1 cup (250 mL) frozen green peas, thawed
2 cups (500 mL) milk
2 tbsp (30 mL) freshly squeezed lemon juice
Pepper
1/4 cup (50 mL) 2% plain yogurt
3 tbsp (45 mL) chopped fresh basil, mint or chives
Preparation
In a pot, combine green onions, garlic, potato, salt, nutmeg and broth; bring to a boil over high heat. Cover, reduce heat to medium-low and boil for 5 to 10 min or until potatoes are almost tender.
Meanwhile, trim off tough stems from spinach. Stir spinach and peas into soup; cover and boil for about 5 min or until spinach is tender.
Use an immersion blender in the pot, or transfer to a blender in batches, and purée until smooth. Return to pot, if necessary. Add milk and heat over low heat, stirring, for 2 to 3 min until steaming (do not let boil). Drizzle in lemon juice, stirring constantly; season to taste with pepper.
In a small bowl, stir together yogurt and basil, mint or chives. Ladle soup into warm bowls and add a dollop of herbed yogurt; swirl slightly.
Tips
For the best texture in puréed soups, use an oblong, baking-type potato rather than a waxy-type new potato.
Be sure to rinse the spinach well to remove any sand and shake off excess moisture (there’s no need to dry it) before trimming.
To save on preparation time, you can use about 6 oz (175 g) baby spinach (6 cups/1.5 L packed) and skip the trimming step.
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1:24 pm by Unknown
Ingredients
1 1/2 Tablespoon (25 mL) butter
2 tsp (10 mL) curry powder
1 onion, chopped
2 cups (500 mL) diced carrots
1 cup (250 mL) celery
1 cup (250 mL) diced peeled potatoes
3/4 cup (180 mL) dried red or
orange lentils, rinsed
1 cup (250 mL) vegetable broth
3 cups (750 mL) milk
5 oz (150 g) jalapeño-flavoured Havarti, cubed
2 tbsp (30 mL) chopped fresh coriander
Preparation
In a large pot, melt butter over medium-high heat. Sauté curry, carrots, potatoes, celery and onions, until onions are softened.
Add lentils, broth, milk. Bring to a boil, stirring occasionally. Reduce heat to low and simmer covered until lentils are soft, 30-40 minutes.
Purée soup in blender until smooth. Adjust seasoning. Serve garnished with the Havarti and coriander.
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1:21 pm by Unknown
Ingredients
3 cups (750 mL) chopped peeled butternut squash
1 cup (250 mL) chopped peeled parsnips
1 small onion, chopped
1 tbsp (15 mL) cider vinegar
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) salt
Pepper
2 cups (500 mL) water
2 cups (500 mL) milk
1 tbsp (15 mL) all-purpose flour
Preparation
Preheat oven to 400°F (200°C). Line a large baking sheet with foil and lightly butter foil. Combine squash, parsnips, onion, vinegar, thyme, salt and 1/4 tsp (1 mL) pepper on baking sheet, tossing to coat. Spread out in a single layer. Roast for about 30 min or until brown and tender.
Transfer roasted vegetables to a pot and add water. Bring to a boil over high heat. Cover, reduce heat to medium-low and boil gently, for 10 min or until flavours are blended. Transfer to a blender in batches, or use an immersion blender in the pot and purée until smooth, adding some of the milk as necessary to purée. Return to pot, if necessary.
Whisk flour into remaining milk and gradually stir into pot. Simmer over medium heat, stirring constantly, for about 5 min or until slightly thickened (do not let boil). Season to taste with pepper.
Tips
This is a perfect soup to make ahead; refrigerate for up to 2 days then reheat to pack in a thermos or heat at work or school. For the freshest flavour, add the basil and green onions just before reheating or serving.
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1:18 pm by Unknown
Ingredients
1 onion, chopped
1 yellow-fleshed potato, peeled and chopped
4 cups (1 L) chopped carrots, (about 1-1/4 lbs/625 g)
2 cups (500 mL) chopped parsnips, (3 to 4, about 10 oz/300 g)
1/2 tsp (2 mL) pepper
4 cups (1 L) reduced-sodium vegetable broth
1 cup (250 mL) 10% or 18% cream
3 tbsp (45 mL) freshly squeezed lemon juice
2 tbsp (30 mL) chopped fresh basil
Salt
4 leaves basil, cut into thin strips
Preparation
In a large pot, combine onion, potato, carrots, parsnips, pepper, broth and 1 cup (250 mL) water; bring to a boil over high heat. Reduce heat to medium-low, cover and boil gently for about 25 minutes or until vegetables are very soft.
Using an immersion blender in pot or transferring soup in batches to an upright blender, purée until very smooth. Return to pot, if necessary.
Stir in cream and more water, if necessary, to thin to desired consistency. Reheat over medium heat until steaming, stirring often. Stir in lemon juice and chopped basil and season with up to 1/2 tsp (2 mL) salt. Ladle into warmed bowls and sprinkle with strips of basil and black pepper if desired
Tips
If your parsnips have tough, woody cores, trim them away when chopping; they’ll cause your soup to be stringy.
To make this soup ahead, purée as directed and stir in cream. Let cool, then refrigerate, covered in the pot or an airtight container, for up to 3 days. Reheat over medium heat, stirring often, until steaming (do not let boil). Proceed with the recipe as directed.
Roast parsnips, carrots and garlic tossed with 2 tbsp (30 mL) butter on a rimmed baking sheet in a 400°F (200°C) oven for 20 to 30 min or until browned before adding to pot.
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