Celery Soup

Ingredients:

• Celery - 12-14 stalks
• Onion - 1 medium
• Potato - 1 medium
• Ginger - 1/2 inch 
• Garlic - 2 pods
• Butter - 1-2 tbsp
• Salt - to taste
• Vegetable Stalk - 6 cups
• Lemon Juice - 1 tbsp

Directions: 

• Chop the celery, onion and potato. Keep aside.

• Mince the ginger and garlic, keep aside.
• Heat the butter in a saucepan. Saute ginger and garlic.
• Add celery, potato and onion into the saucepan.
• Add salt and let it cook till they begin to soften. Stir occasionally. 
• Add stalk ( or water ) and cook covered. Cook till all the ingredients are very tender.
• Let it cool.  Grind in batches into smooth puree.
• Return to the saucepan , add lemon juice, mix well and heat the soup.
• Adjust salt. Garnish with the celery leaves or mint leaves and serve hot with bread sticks or crackers.

Lentil Soup

Ingredients:

• Brown Lentils - 1cup
• Carrots -2 ( diced or sliced)
• Celery - 2 stalks ( sliced )
• Onion - 1 small ( chopped )
• Garlic Cloves - 2 ( minced )
• Vegetable Broth - 5 cups
• Salt and Pepper - to taste
• Olive Oil or Butter - 2 tbsp
• Bay Leaf- 1
• Any Italian Herb( oregano or thyme or parsley etc ) - 1/4 tsp

Directions: 

• Heat the oil or butter in a saucepan. Add bay leaf. Saute chopped onions and minced garlic.
• Add broth and bring it to boil.
• Add celery,carrots and lentils. Cook covered till lentils are done and the veggies are soft.
• Add salt, pepper and Italian herb of your choice. 
• Serve hot with garlic bread or crackers.

Note : 

• You can add other vegetables of your choice, like bell peppers, tomatoes etc.
• You can add few drops of lemon juice just before serving. Alternatively, you can add a splash of vinegar to the soup.
• You can adjust the amount of broth depending on your preference, thick or runny.

Beans and Celery Soup

A very healthy, tasty and filling soup.
I mixed kidney beans and black beans in this recipe. However, you can add any other bean you like.
If you are using raw beans, then you need to soak the beans for about 4-5 hrs and pressure cook them till done. You can avoid this by using canned beans. Totally up to you.

Ingredients:

• Kidney Beans - 1/2 cup
• Black Beans - 1/2 cup
• Celery - 3 stalks
• Onion- 1 small
• Garlic - 2 cloves
• Vegetable Broth - 4-5 cups
• Butter - 1 tbsp
• Basil, Parsley and Oregano Mix - 1/2 tsp ( Replace with your favorite herbs )
• Salt - to taste
• Pepper - to taste

Directions: 

• Heat butter in the saucepan. Saute minced garlic. Saute finely chopped onions till translucent. 
• Add vegetable broth, pressure cooked beans ( or canned ), Chopped celery.
• Bring it to boil. Cook till celery is done. ( I prefer my celery a little crispy , so I do not cook it till very soft. But again, it's totally up to you how you like your's )
• At the end, season with the herbs and salt and pepper.
• Serve hot with garlic toast. 

Cabbage and Tomato Soup

Ingredients:

• Chopped Cabbage - 2 cups
• Tomatoes - 2-3 Or Tomato Puree - 1/2 cup
• Chopped Onion - 1 small
• Ginger - 1/2  inch
• Garlic - 2 cloves
• Olive oil - 1 tsp
• Water or vegetable stock - 3 cups
• salt - to taste
• Pepper - to taste
• Any other seasoning you prefer. ( like, oregano, basil, thyme, rosemary , etc )

Directions: 

• In a saucepan, heat olive oil, and saute minced ginger and minced garlic.
• Saute chopped onions.
• Add chopped tomatoes and cabbage. 
• Add water and cook till cabbage and tomatoes are tender. Let it cool.  You can also cook in pressure cooker for a couple of whistles.
• Transfer it to a grinder and grind into puree.
• Transfer it back to the saucepan and cook for 10 more minutes. Adjust the amount of water according to your taste. Add more if the soup is too thick.
• Add salt, pepper , any seasoning( optional ).
• Add just a little, say, 1/6th tsp of butter while serving. Serve hot.

Brown Rice and Vegetable Soup

Ingredients:

• Vegetable Broth - 5 cups
• Water - 3 cups
• Brown Rice - 1 cup
• Carrot - 1
• Celery - 1 cup
• Zucchini - 1 cup
• Corn and peas - 1 cup
• Onion - 1 small
• Garlic - 2 tsp ( minced )
• Olive Oil - 1 tbsp
• Salt - to taste
• Oregano - 1 tsp

You can add more vegetables of your choice like, potatoes, beans, mushrooms etc.

Directions:

• In a soup pot, combine, broth and water. ( Adjust water accordingly. More water if you like it runny )
• Add brown rice and carrots. Bring it to boil.
• Add all other veggies ( except zucchini ) to the soup. 
• In a separate pan, heat olive oil and saute onion and garlic. Pour it over the soup.
• Add cubed zucchini towards the end. It need not be cooked for long.
• Add seasoning to the soup and let it cook till the rice is done.
• Serve hot with crackers or bread sticks.

Carrot and Sweet Potato Soup

Ingredients :

• Carrots - 5 large ( peeled and sliced )
• Sweet Potato - 2 ( peeled and chopped )
• Onion - 1 ( chopped )
• Garlic - 3 cloves ( minced )
• Ginger - 1 tbsp ( grated )
• Vegetable Stock - 7-10 cups
• Sesame Seeds - 1tbsp
• Cumin Seeds - 1 tbsp
• Coriander Seeds - 1 tbsp
• Fennel Seeds - 1 tbsp
• Salt n Pepper - to taste
• Olive Oil - 1 tbsp
• Yogurt or Heavy Cream - 2-3 tbsp ( just for serving )
• Chili Flakes ( optional )

Directions:

• Heat oil in a saucepan. Saute chopped onions, ginger and garlic till the onions are translucent.
• Add the chopped carrots and sweet potato. Cook for 5 minutes.
• Add the vegetable stock and let it cook on simmer. Cover it and cook for about 15 - 20 minutes. Check if the carrots are well cooked. You should be able to mash the carrots and sweet potato easily.
• Remove from heat and use an immersion blender and blend till smooth.
• The consistency of the soup can be changed accordingly. You can add more stock if you like it runny.
• Place the soup back on simmer.
• In a separate pan, dry roast sesame seeds, cumin seeds, coriander seeds, and fennel seeds for about 2 minutes constantly stirring to avoid burning.
• Let it cool and grind it into a coarse mixture.
• Remove the soup from heat and add this mixture into the soup. Add salt and pepper.
• Serve it with a dollop of yogurt or heavy cream.
• You can also sprinkle some oregano and chili flakes if you like a little spicy.
• Serve with crispy bread sticks or crackers.

Vegetable and Noodle Soup

Ingredients:

• Yellow Onion - 1 small
• Garlic- 3 cloves
• Carrots - 2 ( diced or shredded )
• Celery - 2 stalks  (diced )
• Zucchini - 1 small ( diced )
• Yellow Squash - 1 small ( diced )
• Broccoli Florets - 1 cup
• Noodles - 2 cups ( thin or thick )
• Vegetable Stock - 6-7 cups
• Salt - to taste
• Crushed Pepper - to taste
• Olive Oil - 2 tsp
• Dry Basil Leaf Flakes - to sprinkle

Directions: 

• Heat olive oil in a pot and saute onions in it till translucent. Add minced garlic and saute.
• Add the stock or broth. Season with salt and pepper.
• Add diced vegetables ( except zucchini and yellow squash ) and bring it to boil. 
• Simmer it uncovered for about 15 minutes, till all the vegetables are tender. 
• Now add zucchini , yellow squash and noodles and cook for 8-10 minutes. ( We add zucchini and yellow squash later as they cook faster than the other vegetables )
• Sprinkle basil leaves and stir. 
• Serve it hot in a bowl along with crackers or garlic bread sticks.

Pumpkin Soup

I have yet another pumpkin left from the halloween. So here I am making spicy pumpkin soup.

Ingredients:

• Pumpkin - half of the small one
• Unsalted Butter - 4 tbsp
• Yellow Onions - 1 large
• Garlic - 2 pods
• Coriander Powder - 1/2 tsp
• Red Chili Powder - to taste 
• Vegetable Stock or water - 5 cups
• Milk - 2 cups
• Heavy Cream - to garnish on each serving.
• Salt - 1 tsp or to taste

Directions: 

• Cut the pumpkin in half, scoop out all the seeds and the stingy stuff. Bake it on 350°F until soft . This would take about 45 minutes. Peel the skin and roughly chop or mash the pumpkin. Keep aside.
• In a soucepan, heat butter and add chopped onions and minced garlic.Saute till translucent.
• Add Coriander powder, red chili powder. Mix well. ( I added just half a tsp of garam masala as well, just to give it a slight Indian touch ;) It is optional though. )
• Add pumpkin and stock. Blend well and bring it to boil. Keep stirring ocassionally. Reduce the heat and cook for 10 minutes.
• Let it cool. After cooling, blend in a blender till smooth.
• Return it to the saucepan. Add salt and cook on low heat. 
• Add milk while stirring. Cook for 5 minutes and turn off the heat.
• Add a few drops of heavy cream over each serving. ( optional )
• Serve it hot. You can serve it with croutons or garlic toast.

Creamy Broccoli Soup

Ingredients :

• Broccoli Florets - 2 cups
• Onion - 1 small
• Garlic - 1 clove
• Olive Oil - 2 tbsp
• Water or Vegetable Stock - 4 cups
• Thick Cream - 1/2 cup
• Salt -to taste
• Crushed Pepper - to taste
• Croutons - few 

Click here for the recipe of  home made Vegetable Stock

Directions : 

• In a saucepan, saute chopped onions and crushed garlic in olive oil .
• Once the onions are cooked add the broccoli florets and cook till slightly tender. 
• Pour water or broth and season with salt and pepper. Let it cook for about 12-15 minutes. 
• Let it cool. Blend until smooth. 
• Just before serving, heat the soup once again and add cream to it.  Adjust salt and pepper. 
• Top it with few croutons. 

Carrot-Raddish Chatpata Salad

With Chapati , curry and raita, we like some kind of salad for accompaniment. We usually eat sliced cucumber, onion or beet root. This is a slight variation to that salad. We do not slice them but shred them and flavour them with chillies and lime juice.

You can make with with carrots alone or raddish ( daikon ) alone or both mixed together.

Carrots and Raddish Mixed

Ingredients : 

• Carrots - 2
• White Raddish ( Daikon ) - 1 small or half of big one.
• Lemon or Lime Juice - 3 tbsp or to taste
• Salt - little bit for seasoning
• Green Chillies - 2-3 or to taste
• Chopped Cilantro - 2 springs

Directions: 

• Shred carrots and raddish in a mixing bowl. ( either or both )
• Add all the other ingredients. Mix well. Adjust all the ingredients to taste.
• You can either serve immediately or store it in fridge for a couple of days in a covered box. Raddish has a strong odor so storing it uncovered might spread the odor in the entire fridge.

With Carrot

With Raddish

You can add black pepper powder or chat masala too, if you like .

Enjoy this chatpata salad alongside with roti or paratha and curry.

Italian Spicy Bean and Vegetable Soup

Italian Spicy Bean and Vegetable Soup , as the name says is made of mixed beans and mixed vegetables. Hence, it is very nutritious and is good to taste. This soup is a perfect combination with garlic bread sticks.



Ingredients:

• Olive Oil - 2 tbsp
• Onion - 1 small
• Garlic Cloves - 2-3
• Chopped Celery Stalks - 1-2
• Carrot , peeled and chopped - 1
• Bell Pepper, chopped - 1
• Chili Powder - to taste
• Coriander Powder - 1 tsp
• Cumin Powder - 1 tsp
• Dried Oregano - 1 tbsp
• Chili Flakes - to taste
• Diced Tomatoes - 1/2 cup
• Tomato Puree - 1 cup
• Salt -to taste
• Vegetable Broth - 8-9 cups 
• Garbanzo Beans - 1 small can
• Cannellini Beans or Kidney Beans - 1 small can
• Broccoli Florets - 1-2 cups
• Zucchini - 1
• Shredded Parmesan - for garnishing

Directions: 

• In a soup pot, heat oil. Add chopped onions and crushed garlic. Saute till the onions turn translucent.
• Add chopped bell pepper, celery and carrots. Cook for 5 minutes .
• Add the chili powder, coriander powder, cumin powder, chili flakes and cook for a couple of minutes.
• Add chopped tomatoes and tomato puree. Cook for a couple more minutes.
• Add the vegetable broth or stock.
• Add both the beans, broccoli, zucchini and some salt.
• Simmer and cook uncovered for about half an hour till the beans are tender and the soup thickens slightly.
• Adjust salt if needed.
• Serve it in a bowl , sprinkle some shredded parmesan .

Garden Salad

Ingredients:

• Lettuce ( Iceberg and Romaine ) 
• Shredded Carrots
• Shredded Red Cabbage
• Sliced Red Raddish
• Sliced Cucumber
• Cherry Tomatoes
• Black Olives
• Croutons
• Freshly Grated Parmesan Cheese
• Salad Dressing ( any brand )

Note : I have not mentioned the quantity of each ingredient, because it is totally up to you decide which one you would like more and which one would you like to omit. Like I have omitted olives.

Directions : 

• Take all the ingredients in a large mixing bowl. All the vegetables should be straight out of the fridge. Cold salad tastes better.
• Sprinkle cheese on top.
• Add any salad dressing of your choice and give it a toss.
• Enjoy the chilled crispy salad with a tangy dressing.

I usually use the store bought salad dressing, however, if you like home made dressing, here is the recipe for the same:

Ingredients: 

• Mayonnaise - 1/2 cup
• White Vinegar - 1/4 cup
• Oil - 2 tsp
• Parmesan Cheese - 2 tbsp
• Romano Cheese - 2 tbsp
• Minced Garlic - 2 cloves
• Dried Parsley - 1/2 tsp
• Lemon Juice - 1 tbsp

Directions: 

• Blend all the ingredients in a blender till smooth.
• Adjust taste accordingly and refrigerate.

Cabbage Soup

This is a nutritious, low calorie soup which is very easy to make. Weight watchers would love it.

Ingredients:

• Shredded Cabbage - 5 cups
• Onion - 1 small
• Tomato - 1 medium
• Garlic - 1-2 cloves
• Water - 2 cups
• Salt -to taste
• Pepper Powder - to taste
• Butter - optional

Directions:

• In a deep sauce pan, boil cabbage, chopped tomato , chopped onion, garlic with water.
• Simmer for 10-15 minutes. Turn off the heat and let it cool.
• Blend till smooth.
• strain it back into the pan and heat again.
• Add more water if required. Add salt to taste.
• If the soup is too watery, add half a tsp of corn flour paste. ( optional )
• Cook till the required consistency is reached.
• Serve in a bowl. Add pepper powder to taste.
• Add just a little , say 1/4th tsp of butter in a bowl of soup to enhance the taste. It is optional though.
• Have it hot on a cold day :)

Sweet Corn Soup

This creamy sweet corn soup is an excellent Indo-Chinese dish. A hot bowl of this soup makes a wonderful starter for the dinner on a cold day.

Ingredients:

• Sweet Corn - 2 cups ( or Cream Style Corn - 1 can )
• Oil - 1 tbsp
• Green Onions - 2
• Grated Ginger - 1 tsp
• Minced Garlic - 1 tsp
• Finely Chopped Vegetables - 1/2 cup ( carrots, beans, celery, cabbage )
• Black Pepper - to taste
• Water or Vegetable stock - 1/2 cup ( adjust accordingly )
• Corn Starch - 2 tsp ( Mixed with a little water )
• Salt - to taste
• Lemon Juice - 1/2 tsp

Directions:

• Chop all the vegetables very finely and keep aside.
• Boil the corn in around 1 cup of water till the corns are soft.
• Set aside 3-4 tbsp of corn kernels for garnishing later, grind the remaining corns into a smooth paste and strain.
• You can avoid the above 2 steps if you use cream style corn can. This makes a very creamy soup. But if you do not have the cream style corn, you can boil , grind and strain like mentioned above.
• Heat oil in a pot or a soup pan, sizzle ginger and garlic.
• Add all the chopped vegetables and saute for a couple of minutes.
• Add the strained corn paste or the can of cream style corn into the pot and mix well.
• Add vegetable stock and bring it to boil. The quantity of stock depends on how thick you want your soup to be.
• Add the corn starch mixture, salt and cook. Do not overcook the vegetables, we need it to be crunchy.
• Garnish with chopped green onions, boiled sweet corn kernels, black pepper and lemon juice.
• Serve hot !!

Vegetable Pasta Salad

This recipe is very easy and quick. This makes a perfect lunch box dish for kids or for a picnic.
You can make this much ahead as you can eat it cold or at room temperature.

Ingredients:

• Shell Pasta - Half a packet
• Italian Dressing - Just enough to coat pasta
• Red , Green, and yellow Bell Peppers - 1 cup
• Grape Tomatoes - 1/4 cup
• Black Olives - 1/4 cup or to taste ( I did not add any, no one in my family likes olives ;) )
• Diced Carrots, Peas, Brocolli ( or any vegetable you like ) - 1/4 cup
• Red Chili Flakes - to taste
• Oregano - for garnish
• Salt - to taste
• Black Pepper Powder - to taste
• Parmesan Cheese - to taste

Directions :

• Cook pasta as directed on the package. Drain and keep aside.
• Transfer into a mixing bowl, add all the ingredients to it and toss well to coat evenly.
• Now if you wish you can saute the vegetables just for a couple of minutes in olive oil before mixing it into the pasta.
• If you like them all raw, but only carrots need to be cooked , you can microwave only carrots. It totally depends on how you like your veggies.
• Let it rest for an hour for best taste. You can either eat it at room temperature or cold from fridge.

Note : All the ingredients can be adjusted to suit your taste.