Another simple potato soup

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Ingredients

1 Large potato (the softer soup variety)
1 medium size onion
10 chives
1 TBSP coconut oil
Salt, black pepper to taste
3 cups of water

Procedure

Cut the potato and half of onion into big chunks and put to boil until soft, blend.
Make thin slices of the other half of onion and stir fry in coconut oil.
Finely chop chives.

Add all ingredients and serve! Serves two people for half a dinner or full dinner.

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Dry corn soup

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1/4 cup of dry corn

1/4 tsp of cinnamon powder

3 black peppers

2 garlic cloves

3 cups of water

Bring all to boil and let the corn cook. Blend, add coconut oil and serve hot!

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Brown Rice Soup

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I had left over brown rice from lunch. It was around 1/4 cup of cooked rice. And I made a quick warm soup because I was dying of hunger 🙂

1. 1/4 cup of cooked brown rice
2. 2 cups of water
3. 1 tsp of coriander powder
4. Pinch of of black pepper powder
5. Salt, turmeric to taste
6. 1/2 tsp of grated ginger
7. Coconut oil.

Bring all above ingredients to a boil. Blend and serve!

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Lentil Soup with Moringa, Sorrel, Chard

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Ingredients

1. 1/2 cup of soaked and steamed whole lentils. (save the water)
2. 10 chard leaves cut into big pieces with hands.
3. 1 cup of sorrel leaves. No need to chop.
4. 3 stems of moringa leaves. No need to chop, just discard the central stems.
5. 1 medium size onion cut into long slices.
6. 3 garlic cloves sliced.
7. Coriander powder 1/2 tsp
8. Cumin powder 1/4 tsp.
9. Black pepper powder 2 pinches.
10. Salt to taste.
11. Turmeric 1/4 tsp.
12. Coconut oil.

For tempering
1. 1/4 tsp of mustard seeds
2. 1/8 tsp of cumin seeds
3. 5 curry leaves

Procedure

1. Heat oil
2. Add mustard seeds, let them splutter, add cumin seeds and curry leaves.
3. Lower the flame and add garlic. Stir it for 30 seconds
4. Add onions, coriander powder, cumin powder, black pepper powder, salt, turmeric.
5. Add all greens and stir for a minute or two.
6. Add the cooked lentils, stir for two minutes.
7. Add water according to the consistency you need.
8. Cover and cook for 5 minutes on low flame.
9. Serve!

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A quick creamy filling soup

10646849_644627908990051_5580967738846726338_n2 small potatoes
1/4 of a large cauliflower
1 stalk celery
1 bunch curly parsley
3 small tomatoes
1 big carrot
2 black peppers
1 small piece of ginger
3 cloves garlic

Do not peel potatoes, just cut into halves.
Do not chop cauliflower, just break into two big pieces
Use only parsley leaves not the stalks
No need to peel or cut rest of the ingredients including garlic 

Add all to the steamer and steam for 15 minutes. Transfer to a blender, add hot water, coconut oil, salt, turmeric. Blend well and serve hot.

 

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Veggie Soup

1625654_649529481833227_7545143221513864700_nA quick soup for dinner

1 mini cauliflower
4 small tomatoes
2 small potatoes
2 small onions
1/2 a medium size eggplant

Peel the eggplant. Cut all ingredients into large pieces. Steam for 15 minutes. Blend with hot water, salt, turmeric, spices of your choices (I used regular garam masala), herbs of your choice (I used rosemary), coconut oil.

Serve hot!1625654_649529481833227_7545143221513864700_n

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Achocha Soup

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1 potato with skin cut into big chunks( I used pink peel potato. The place where I live there are hundreds of potato varieties including purple,red,white,yellow and a pure black skinned one :-))
4 big cubes of butternut squash
2 tangy tomatoes ( do not dice. Just remove the green stem part and keep the tomato whole)
1 large cucumber peeled and cut into big pieces
1 very small onion peeled and cut into halves
10 achochas (image shown below : if you do not get this veggie replace with any other vegetable of your liking which is not starchy)

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Steam all together for 15 minutes. Remove the skin of the tomatoes. Blend with cilantro, teaspoon of cumin powder, turmeric, salt and coconut oil.

It makes a hearty creamy soup.

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Vegan Creamy Spinach Potato Soup

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3 Medium size Potatoes
1 Medium size Sweet potato
4 handfuls of spinach leaves

1/2 teaspoon dry garlic powder
a tiny bit of cayenne powder
1 tablespoon of coconut oil
salt to taste
1 cup hot water
handful of cashews
1 tablespoon of pine nuts
Juice from 1/2 a lime

You can steam the spinach a bit or leave them raw. No need to chop.

Do not peel the potatoes. Cut them into big chunks and steam them until cooked. Remove the peel. Keep 1/4 aside. Rest all ingredients move to a blender, blend and move to a big bowl.

Mash the remaining potatoes into smaller chunks and add to the soup.

Serve hot.

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Quick Sambhar

mix-veg-sambharIt is a south indian recipe which is made in many ways, most of them very elaborate and time taking.Here is one simpler version.

Ingredients

1/4 cup tuwar daal / porotopalo in spanish(hulled and halved)
or
1/4 cup brown lentil (hulled and halved). In spanish it is called Lenteja and you get usually whole lentils locally. I just halve them in a vitamin dry jar and then wind-winnow to let go of the hulls 

Tomatoes: 2 Medium size

Vegetables of your choice 1/2 cup chopped : Most favored vegetables are small onions, bottle gourd, okra, eggplant, drumstick(moringa fruit), carrot, potato, radish, bitter gourd. But you can add just about any vegetables available at hand.

Coriander seeds : We need dry coriander seeds, NOT coriander powder, NOT coriander leaves 

Tamarind: Around 1 tablespoon

Salt, turmeric, grated ginger, chili powder(optional)

Procedure

Soak tamarind in some water, to extract juice later.

Pressure cook/ boil/ steam cook the lentils to a thick paste.

Steam cook the chopped vegetables.

Roast the coriander seeds on low heat until the aroma releases. Remove from heat. Let them cook down. Grind to a powder. This is the most important spice of the dish.

Extract tamarind juice from the soaked tamarind (use the water in which it was soaked)

Mash the cooked lentils and add all ingredients together with salt, turmeric, grated ginger, 1 teaspoon of jaggery, tamarind juice, chili powder and 1 cup water. Boil on low heat for 5 minutes so that the spices get into the vegetables and the lentil soup.

Add spluttered mustard seeds, spluttered cumin seeds, curry leaves, chopped coriander, as garnish.

Serve hot with Idlis (an indian dish – steam cooked rice and black lentil dumplings) or rice or as is.

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Raw Spinach Curry/Soup


Ingredients

1. 1 bunch of spinach
2. 2 garlic cloves
3. 1/2 tsp of garam masala
4. Salt to taste
5. Warm water

Procedure

Blend spinach with just enough warm water to help it blend. Use lowest speed. You do not want to have a smoothie like consistency instead a curry like consistency where you can feel the texture of spinach.

Add some finely chopped garlic cloves and garam masala with salt to taste.

Serves 2
Eat as is or with bread/rice.
Variation of this recipe is to add more warm water to make a soup. Add some ginger while blending to make a warming soup.

Steamed version of this curry

Steam spinach for 3 minutes at the most.

Blend spinach with just enough warm water to help it blend. Use lowest speed. You do not want to have a smoothie like consistency instead a curry like consistency where you can feel the texture of spinach.

Add some finely chopped roasted garlic cloves, roasted cumin seeds, roasted mustard seeds and some raw garam masala with salt to taste.

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