The Spa Soup
Ladies and gentlemen, this is the best and easiest soup to make in winter, when all of the ingredients are easily available and its simple to put together if you start the preparations on the previous day.
I call it the spa soup because it has got the best of ingredients and flavours, so its highly nutritious yet tasty and filling, its like a spa treatment but from the inside. :)
Ingredients:
2 no. Beetroot
1 small head Broccoli
1 no. Awla(Indian Gooseberry) core removed and roughly chopped
1 cup pumpkin roughly chopped
1 cup coconut milk
1/2 cup mixed bell peppers(Red, Yellow and Green)
1/2 cup potatoes
1 tsp thai curry paste
1 tbsp butter
1 tsp lemon juice
salt to taste
Method:
1. Wash the broccoli well and chop off the rigid center portion, keep the smaller stalks, chop the smaller stalks and the uppermost green small heads(about an inch) and keep them separately.
2. Chop the bell peppers in small pieces after removing the seeds. Peel and chop the potatoes in small chunks.
3. Peel and chop the beetroot and pumpkin in big chunks.
4. Now combine the Awla, Broccoli stalks, Beetroot & Pumpkin and pressure cook or steam for 3 whistles or for 15 minutes. let it cool.
5. Take 1/2 tbsp butter in a pan, add the potatoes and saute for a while, once they are lightly golden, add the broccoli (green part), add the bell peppers and saute for 5 more minutes, keep aside.
6. Now take the steamed vegs and blend it to a smooth paste, add 1/2 cup of water if needed.
7. Take a deep pan, add 1/2 tbsp butter, add the thai curry paste, mix well, add the beet puree and let it cook in an open pan for 5 minutes, add salt, add another cup of water if the soup is too thick. Cook for 5 minutes. turn off the heat and add the lemon juice.
8. While serving, take the soup in a bowl, add the sauteed vegetables, add the coconut milk and serve hot!!!
I call it the spa soup because it has got the best of ingredients and flavours, so its highly nutritious yet tasty and filling, its like a spa treatment but from the inside. :)
Ingredients:
2 no. Beetroot
1 small head Broccoli
1 no. Awla(Indian Gooseberry) core removed and roughly chopped
1 cup pumpkin roughly chopped
1 cup coconut milk
1/2 cup mixed bell peppers(Red, Yellow and Green)
1/2 cup potatoes
1 tsp thai curry paste
1 tbsp butter
1 tsp lemon juice
salt to taste
Method:
1. Wash the broccoli well and chop off the rigid center portion, keep the smaller stalks, chop the smaller stalks and the uppermost green small heads(about an inch) and keep them separately.
2. Chop the bell peppers in small pieces after removing the seeds. Peel and chop the potatoes in small chunks.
3. Peel and chop the beetroot and pumpkin in big chunks.
4. Now combine the Awla, Broccoli stalks, Beetroot & Pumpkin and pressure cook or steam for 3 whistles or for 15 minutes. let it cool.
5. Take 1/2 tbsp butter in a pan, add the potatoes and saute for a while, once they are lightly golden, add the broccoli (green part), add the bell peppers and saute for 5 more minutes, keep aside.
6. Now take the steamed vegs and blend it to a smooth paste, add 1/2 cup of water if needed.
7. Take a deep pan, add 1/2 tbsp butter, add the thai curry paste, mix well, add the beet puree and let it cook in an open pan for 5 minutes, add salt, add another cup of water if the soup is too thick. Cook for 5 minutes. turn off the heat and add the lemon juice.
8. While serving, take the soup in a bowl, add the sauteed vegetables, add the coconut milk and serve hot!!!
Coconut Corn Soup
This is a tasty addition to my dieter's recipe list, a healthy, fulfilling, tasty soup for Liquid Lovers and believe me it tastes unbelievably good, Easy to make and Contradictory to my style, very few ingredients :)
Ingredients:
3 cups Sweet Corn Kernels, steamed
2 cups toned milk
1 tsp sugar
1 cup Fresh coconut scraped or grated
Cornflour 1 tbsp mixed in 1/2 cup cold water
salt to taste
Kothimbir or Cilantro for garnish
Method:
1.Take the steamed sweet corn kernels and blend them in the blender, till it forms a wet lump or paste, add the milk and blend again till it mixes well.
2. Take a heavy bottom pan, add 1 tsp butter and the blended mixture(you can also drain the mixture by discarding the shells or cover of the corn kernels and take just the liquid but i dont because it gives the soup its unique chewy texture), cook on medium flame till it starts boiling.
3. Add Cornflour paste lower the flame and cook for 2 more minutes stirring continuously.
4. Now add Coconut, salt, sugar and Kothimbir and Serve hot....
Ingredients:
3 cups Sweet Corn Kernels, steamed
2 cups toned milk
1 tsp sugar
1 cup Fresh coconut scraped or grated
Cornflour 1 tbsp mixed in 1/2 cup cold water
salt to taste
Kothimbir or Cilantro for garnish
Method:
1.Take the steamed sweet corn kernels and blend them in the blender, till it forms a wet lump or paste, add the milk and blend again till it mixes well.
2. Take a heavy bottom pan, add 1 tsp butter and the blended mixture(you can also drain the mixture by discarding the shells or cover of the corn kernels and take just the liquid but i dont because it gives the soup its unique chewy texture), cook on medium flame till it starts boiling.
3. Add Cornflour paste lower the flame and cook for 2 more minutes stirring continuously.
4. Now add Coconut, salt, sugar and Kothimbir and Serve hot....