Soup Recipe- Carrot and Lentil with bread sticks

Carrot beetroot and lentil soup

Carrot beetroot and lentil soup

This is another healthy and quick soup to enjoy in winter. Last week I made this soup with fresh carrots, beetroot and added little red lentil which made the soup more thick and yummy. I  normally make only carrot and beetroot soup but this time I wanted something different. This soup is quick and tastes yum when added lemon juice. So lets start

Ingredients

Carrot 2 cups chopped

Beetroot 1/2 cup chopped

Red lentil 2 tablespoons

Dried bay leaf 1 small

Minced Garlic 1 tsp

Butter 1tsp

Salt to taste

Pepper 1/2 teaspoon

Lemon juice 1/2 tsp

Red chilli powder 1/2 tsp( optional)

Veg stock 5 cups

Method

Start with peeling and chopping the vegetables.

Put the vegetables and red lentil in a pressure cooker, add little salt and 1 cup water, give 3 whistle.

Open the cooker and let it cool.

Now grind the boiled vegetables and dal in a smooth paste.

Heat butter in a heavy bottomed pan.

Add bay leaf, onion and garlic.

Fry for 2 to 3 mins.

Add the puree, salt and pepper.

Add the vegetable stock and let it boil.

Add red chilli powder.

Serve hot with baked bread sticks.

Soup Recipe -Green peas and coriander soup

Green peas and coriander soup

There's nothing more savory than a sip of a nice hot soup on cold winery nights. For me it's the best time to have varieties of soup as lots of fresh veggies are available now. Green peas and coriander makes a great combination, sometimes I even add coconut (grated) in this soup because coconut also tastes awesome with coriander. Lets start with the ingredients
Ingredients
Peas 4cups (frozen can also be used)
Fresh coriander leaves 2 tablespoons ( chopped)
Homemade chicken stock 3/4 cup ( if vegetarian then use veg stock or simply hot water)
Butter 1/2 stick
Onion 1/2 cup (chopped)
Garlic 2 cloves (chopped)
Salt and pepper to taste
Sugar 1/2 teaspoon
Directions
Take a heavy bottomed pan, add butter.
Add onion and garlic and cook for 3 to 4 mins.
Add peas and stock and bring to boil over high heat.
Reduce heat and simmer for 15 mins.
Now transfer half of the soup to a blender.
Process until smooth.
Repeat with the remaining mixture.
Now pour the mixture again into the pan on low heat.
Add chopped coriander, salt, sugar and pepper.
Cook for 5 mins.
Serve hot.

Lentil-Soup

Lentil Soup

Lentil Soup

Dal Shorba or Lentil soup with roasted garlic

This is a very comforting soup perfect on a winter evening. Shorba means soup which comes from the Arabic word Chorba. This is a quick and delicious recipe made with red lentils, it can be made with moong dal too. It's filling and can be served with hot rice or baked croutons.

You can add veggies to make it more healthy.

Ingredients

Red lentils 3/4cup

Ginger chopped 2tablespoons

Garlic chopped 3 tablepoons

Turmeric powder 1/3 teaspoon

Water 2cups

Vegetable oil 2tablespoon

Chilli powder 2teaspoon

Mustard seeds 1teaspoon

Coriander leaves to garnish

Salt to taste

Pepper to taste

Directions

In a saucepan combine red lentils, turmeric powder and water and bring to boil.

Stir and reduce heat and let it cook in low heat.

 Check after 20 mins it should be well cooked.

When cooked remove from heat.

Using an immersion blender blend the lentil to puree.

Season with salt and pepper and keep aside.

Now heat oil in a heavy bottomed pan.

Add mustard seeds and garlic.

Saute for few mins.

Now add ginger, chilli powder and sauté for 1min.

Add cooked lentils and little water to achieve soup like consistency.

Check salt.

Garnish with coriander leaves.

Serve hot Lentil soup with rice or croutons.

Healthy-Soup-Bean-soup-Rajma Recipe

Healthy Bean Soup recipe

Red kidney bean soup

This healthy  bean soup is a creamy soup made with red kidney beans or rajma and mixed herbs. This soup is healthy and meets your iron and protein requirement. It is an easy and flavorful dish.

Ingredients:(Serves- 2-3)

Rajma/ kidney beans 1/2 cup( soaked overnight)
Onion 1( finely chopped)
Green capsicum 1/2( chopped)
Garlic 3 cloves (chopped)
Tomatoes 2 (chopped)
Chilli powder ( optional) 1/2 teaspoon.
Instead You can use freshly ground black pepper
Dried oregano 1/2 teaspoon
Oil 1 teaspoon
Salt to taste.
Lemon juice 1 teaspoon

Direction:

First heat oil in a pressure cooker. 
When the oil is heated add onion and garlic. 
Saute on a medium flame for 2 mins.
Add tomatoes,green capsicum and mix well.
Cook for 2 to 3 mins.
Now add kidney beans, chilli powder,dried oregano and salt.
Add 2 cups water and pressure cook for 4 to 5 whistles.
Allow the steam to escape.
Let the mixture cool and then put it in a blender to make a smooth paste.
Transfer the paste into a heavy bottomed pan, add 1/2 cup water and bring it to boil.
Let it boil for 2 to 3 mins stirring occasionally.
Add lemon juice and serve hot with garlic bread or tortilla chips.