Spinach and mushroom soup

Spinach and mushroom soup

Category: Soups
Serves:       2
 
Ingredients
 
1) 6-8 pieces Mushrooms, sliced
2) 1 cup finely chopped Spinach
3) 2 cups Vegetable stock
4) 2 tbsp. finely chopped Onion
5) 1 tsp. finely chopped Ginger
6) 2 tbsp. crushed black Pepper
7) 2 tbsp. Olive oil
8) 2 tbsp. Spring onions with green, finely chopped
9) Salt to taste
Directions
  • Heat the olive oil in a cooking pot, sauté the garlic and ginger for a few minutes.
  • Add the spinach, mushrooms, and cook for another 2-3 minutes.
  • Now add the vegetable stock, and cook for 5-10 minutes, adding salt and pepper.
  • Take the pot off the stove.
  • Using a hand mixer, slightly blend the soup, making sure not to blend it too smooth.

Zucchini, Bell pepper and Sweet Corn Soup

Zucchini, Bell pepper and Sweet Corn Soup 

Category: Soups
Serves:      2-3 cups
 
Ingredients
 
  1. 1 cup diced Zucchini
  2. ½ cup diced yellow Bell pepper
  3. ½ cup sweet Corn
  4. 1 Onion, sliced
  5. 2 small pods of Garlic, finely chopped
  6. 5-6 fresh Basil leaves
  7. 2 tsp. freshly ground Pepper
  8. 2 tbsp. Olive oil
  9. Salt to taste
  10. 3 cups of water
Directions
  • In a cooking pot, heat the olive oil and sauté the onion and garlic, until the onion turns pink and soft.
  • Add the zucchini, yellow bell pepper and corn. Sauté on slow flame for 5 minutes.
  • Add water. Cover with a lid and cook for 15-20 minutes. Make sure the corn is cooked well and remove it off the flame.
  • Cool the puree and blend it to a smooth consistency in a food processor.
  • Pour the soup back in the cooking pot. Adjust the soup by adding more water to bring it to the required consistency. 
    Bring it to a boil.
  • Add the salt and pepper.
  • Break the basil leaves into 2-3 pieces with your hands and add it to the soup.
  • Simmer on a slow flame for 5 minutes and serve hot.

Tomato Basil Soup

Tomato Basil soup

Category: Soups
Serves:       2-3 bowls
 
Ingredients
 
  1. 5 cups of ripe Tomato, diced
  2. 1 large Onion, sliced
  3. 10-15 Basil leaves
  4. 2 pods of Garlic, finely chopped
  5. 1 inch Ginger, grated
  6. 2 tsp. Sugar
  7. 2 tbsp. Olive oil
  8. 1 inch Cinnamon stick
  9. 3-4 black Pepper kernels
  10. 2 tsp. fresh Cream (Optional)
  11. 2 tsp. Italian seasonings
  12. 3 cups Water
  13. Salt to taste
Directions
  • In a cooking pot, heat the olive oil and add the onions, garlic and ginger, sauté until the onions are soft and pink.
  • Add the tomatoes, cinnamon and pepper and sauté for 5-7 minutes.
  • Add the water, and simmer on a low fame for 5 minutes.
  • Cover the pot with the lid, and cook on medium flame for 15-20 minutes.
  • Cool the puree and blend in a food processor.
  • Sieve the puree through a strainer and shift it back to the pot.
  • Add the salt, sugar, and bring it to a boil, add the Italian seasoning.
  • Break the basil leaves with your hand, and add to the soup. 
  • Stir it well and simmer for 5-7 minutes.
  • Garnish with fresh cream, serve hot.

Pumpkin Carrot And Coconut Soup

Pumpkin Carrot And Coconut Soup

Category: Soups
Serves:      2-3 bowls
 
Ingredients
 
  1. 250 grams of Pumpkin
  2. 2 Carrots
  3. 1/4 cup Coconut milk
  4. 1 Onion
  5. 2 pods of Garlic
  6. 2 tsp. Olive oil
  7. 1 tsp. Italian seasoning
  8. 4 cups of Water
  9. 2 tbsp. freshly squeezed Lemon juice
  10. Salt to taste

Directions

  • Dice the carrots, pumpkin and onions, finely chop the garlic.
  • In a cooking pot, heat the olive oil, and add the garlic, sauté for 1-2 minutes.
  • Add the diced carrots, pumpkin and onion and sauté for 5-7 minutes.
  • Add the water.
  • Cover with a lid, and simmer on medium flame for 15-20 minutes, until the vegetables become soft.
  • Add the salt and Italian seasoning and simmer for 5 more minutes.
  • Remove from the stove, and cool the puree.
  • Blend the puree in a food processor and pour it back in the pot.
  • Heat the puree and slowly blend in the coconut milk stirring it constantly. 
  • Add water if required to bring it to a desired consistency and bring it to a boil. 
  • Add the lemon juice and serve hot.