Creamy Chunky Vegetable Soup
This is a simple yet hearty mixed vegetable soup that is comforting on a rainy evening or a cold night. Throw in a few vegetables to create a gem and enjoy every spoonful.
Serves 2-3
Ingredients
1/2 cup red onions, finely minced
1/2 cup carrots, diced
1/2 cup green beans, diced
1/2 cup mushrooms, diced
1/2 cup cauliflower, roughly chopped
1/2 cup broccoli, roughly chopped
1 small potato, boiled and cubed
1 tablespoon coconut oil or butter
1 bay leaf
1/2 teaspoon cumin seeds
1/2 teaspoon garlic
3 cups water or vegetable stock or chicken stock
A pinch, garam masala for flavouring
1 tablespoon parsley or mint or basil, chopped
Lime wedges to serve
Salt and pepper to taste
Method
1. In a medium-size sauce pan, melt butter or oil over low heat. Stir in bay leaf, cumin seeds, onion, garlic, sauté for a minute. Do not let it brown.
2. Add chopped vegetables except potatoes. Add salt as needed. Stir, cover and cook till vegetables are softened for 8-10 minutes.
3. Add water or stock and bring to a simmer. Add potatoes. Cover pan and simmer for another 10 minutes on medium heat.
4. Reduce heat to low and add dairy cream. Remove bay leaf. Stir in chopped herbs. Add pepper to taste. Add a pinch of garam masala for added aroma.
5. Pour in a wide mouthed bowl. Garnish with left-over herbs and serve hot with lime wedges and bread sticks. Squeeze lime juice and mix well before sipping the warm soup.
6. Stores well in an air tight container for three days when refrigerated.
Pineapple Salsa
Let’s go tropical with the flavours of pineapple, red onions, jalapenos and tangy lime.
Serves 2-3
Ingredients
1 cup fresh pineapple, cored and diced
1/4 cup red onion, finely chopped
1/4 cup ripe tomatoes, seeded and finely chopped
2 tablespoon cilantro, chopped
1 tablespoon Jalapeno pepper, seeded and finely minced. You can also use regular green chillies.
Adjust quantity as preferred
1 teaspoon extra virgin olive oil
1/2 teaspoon garlic, minced
1/4 teaspoon ground coriander powder
1/4 teaspoon ground cumin powder
1/2 teaspoon lime juice
1/4 teaspoon lime zest (scrape or cut the outer, colourful skin of lime) - optional
1/4 teaspoon salt
Method
In a medium size bowl, mix the ingredients. Let the flavours mingle and rest for at least 30 minutes in the refrigerator before serving. Serve with steak, grilled chicken, baked fish, seafood, pan seared tofu or just spoon over taco. It’s delicious by itself or as a side dish.
Can be stored in an air tight container, refrigerated for up to three days.
