Roasted Red Pepper & Tomato Soup

I admit I said the break was going to be only for a week but here I am, after more than a month. I did come back from the holiday in a week but have been running around to sort out a lot of things, hence the delayed break on the blog front. I missed a couple of events which I try to participate every month. And the most important thing is that my unread folder in the reader is over flowing with all your lovely posts!

As for the holiday it was great & a much needed break from the routine. We went to Cornwall for a week and stayed in a chalet with another family. The weather did try to dampen our spirits (literally!) but we managed to have fun anyway. Here are a few pictures.

 

 

Another significant part of this holiday was that for the first time we did all the cooking while there. It was fun and a great experience rushing to make something while getting the kids ready to go out. Especially since it was our first experience with a hot plate. I have a new found respect for all those who manage to cook on a hot plate every day and manage to dish out perfect rice, gravies etc, basically anything! Even making simple tea took 2-3 attempts for us to get used to it.

Although I have been cooking regularly, I havent made anything new or that is not already on this blog but I did have this recipe waiting in the drafts folder, so I am finally posting it.

As I have mentioned earlier, Soup for a long time only meant Tomato soup and an unadulterated one at that. I did not want to add anything to it for fear of ‘ruining’ (altering actually) the taste. I did try some canned versions and even managed to finish my portion most of the times but I was still not convinced. That is until I tried the roasted red pepper version.

Red peppers have a special place in my fridge, the rule is there should always be at least one red pepper in the fridge to be used whenever the need arrives. And it is needed every 2 days usually. Apart from adding them to stir fries, Fried rice etc, we also like to have a simple sandwich with houmus (also spelt as hummus) and roasted red pepper. The best use is of course in this soup which is so simple to make that it leaves you doubtful about the way it will turn out. But it is super delicious and a great change from the regular Tomato Soup while giving you the same satisfaction.

 

Roasted Red Pepper & Tomato Soup

 

Serves 2

Ingredients

• 3 Red Peppers
• 3 Medium sized tomatoes
• 1 tblsp Olive oil
• 1 small onion, chopped
• 1-2 cloves of garlic, chopped
• 1/4 tsp Crushed Red Chilli
• 1/2 tsp Smoked Paprika
• Salt & Pepper

Method:

Roasting the red peppers:

a) The red peppers can be roasted directly on the flame on your gas, in which case keep turning them to cover each area and roast them till the skin chars (turns black) and starts to loosen. This method gives a firmer result as in it is easier to handle the peppers. Just wait for them to cool down, then peel the skin, which comes off easily and then chop them coarsely.

b) The other method is to use the oven. Pre heat the oven to 220 deg C on the grill setting. Lightly grease the Peppers and place them on an oven tray as close to the heating coil as possible. Remember to keep the oven door open for the grill to work. Keep turning the peppers to get the skin charred throughout. This does take a bit more time than the earlier method but you are free to do any thing else while the oven is on. Once the peppers are roasted thoroughly, remove them into a box and close the lid or use a zip lock bag. Wait for them to cool down and all the juices to collect. Peel the skin, chop coarsely and retain the juices.

To prepare the tomatoes, bring a saucepan full of water to boil and immerse the tomatoes in the boiling water for a minute or two. Take them out when you see the skin cracking. Allow them to cool and then peel them and chop coarsely.

To make the soup, heat the olive oil in a deep pan. Add the chopped onion and garlic and fry for about 2-3 minutes. Add the crushed red chilli, the tomatoes and the Red Peppers along with the retained juices.

Add the smoked Paprika and season with salt & pepper. Add about 2 cups of water and bring it to boil. Then simmer for about 10-12 minutes until the soup has reduced a bit. This simmering will bring out the flavour in the tomatoes. The time depends upon the consistency that you want. We like the soup to be quite thick so I wait until almost all the water has reduced.

Switch off the heat and wait for it to cool down. Then blend the mixture, I use a hand blender.

Once ready to serve, heat through and adjust the seasoning.

My Notes: As simple to make as it is, it tastes way better than the canned ones. You can do the roasting part a day in advance and keep the roasted, peeled peppers in the fridge and use them the next day, which makes it even quicker to make. 

 

 

This Soup is off to Souper Sundays being held every week at Kahakai Kitchen, where Salads & Sandwiches keep company too!

Celery and Apple Soup

I know this might sound odd, but I have only recently started to use Google Reader, any reader for that matter. Now, that doesn't mean I didn't follow all of your blogs before this, but the method I followed was, well a little different. As primitive as this might sound, I used to actually bookmark or mark as favourite the blogs that I wanted to read & every other day I would go to each of the sites to see if there was a new post. I know, very time consuming but thats how I used to do it. Just imagine the extent of my loyalty for all your blogs here!

There was no particular reason for not using a reader, I just didn't look into it. But now that I have ‘discovered’ it, I cant get enough of it. For one, I can follow so many more blogs & sites because I dont have to think about crowding my bookmark folder. Plus I dont have to go to each site wondering if there will be a new post. I just know who has a new one by just looking at the list on the reader. Oh! This is making me sound more & more stupid for not having used it earlier!

Spicy Beetroot & coconut soup

There has been a long silence on this blog and as is the case with conversations, it is a little difficult to figure out a way to break the silence & start talking once again. I guess the best way to start would be to explain why there was this long break here.

There has been a series of illness at home for the past few weeks. It started with simple cold & cough & went on to graduate into a full blown viral infection for both me & Shreya. April, as I have discovered, is a month I should be wary of from now on, because I had almost the same problems last year in April & the previous one too! Nothing to do with ‘time kharab hai’ etc but simple change in the climate I suppose, since this is the transition month where it is still cold but is getting warmer. Add to that the pollen, rains and a long weekend, I mean you have to go out on a long weekend whatever the weather, right?

Anyway to cut a long story short, I haven't been able to cook anything, nor eat anything for that matter. The closest I came to cooking was this Khichadi sans Kadhi, which was put together in a hurry while GM was tending to S. I did get a chance to sample his cooking after a long time and I have secretly decided to give him more chance in the kitchen from now onwards, even when I am well.

This post had been in the drafts and since I didn't want to give you my ranting without a recipe, I am digging this one out.

The best thing about this soup is the colour. A deep shocking pink, its almost better than the way the soup tastes. I just wanted to keep looking at it.

Ever since the ‘realisation’ that we have to eat healthy had hit, I had bookmarked quite a few soup recipes. But this isn't one of the recipes I found. I admit I started to make one those recipes but realised that apart from Beetroot I hardly had anything else that the recipe called for. So while I set out to make it as per the bookmarked recipe, I ended up making something totally different.

Spicy Beetroot & Coconut Soup

Serves 2

Ingredients

• 3 cups grated beetroot
• 1 large tomato, chopped
• 1 medium sized onion, chopped
• 1 cup coconut milk
• 1/2 tsp cumin seeds
• 1/2 tsp Chilli powder (Optional)
• 1-2 tblsp olive oil
• Lime juice (as per taste)
• Salt & Pepper

To be ground into a paste

• 2-3 red chillies
• 6-8 curry leaves
• 1” piece of ginger
• 2 cloves of garlic
• Juice of 1 lime
• 2-3 tblsp fresh coriander leaves

Method:

Get the paste ready by grinding all the ingredients, using a little water if necessary.

In a deep pan, heat olive oil & add cumin seeds. As they begin to sizzle, add the chopped onions, reduce the flame to medium and fry till the onions turn translucent.

Now add the ground paste and continue to fry for 2-3 min.

Add the chopped tomatoes, salt & chilli powder if using. Cook until the tomatoes turn soft.

Add the grated Beetroot and stir well, cook for about 4-5 minutes.

Add the coconut milk, bring to a boil and then simmer until the beetroot is cooked.

If necessary, add more milk, the normal one.

Once the beetroot is cooked, turn off the heat and allow to cool.

Using a hand blender or a processor, blend this mixture to desired consistency. It will be a slightly thick soup and will not be very smooth either.

Return the blended soup to the heat. Add salt & pepper as per taste and heat through till just boiling. Switch off the heat and add lime juice if using.

Mix well & serve hot or warm topped with small cucumber cubes. The cucumber provides the crunch in place of croutons.

My Notes: I used the coconut  milk powder for the coconut milk and could get the desiccated coconut effect in the soup. I was somehow a little uncomfortable with the beetroot & coconut combination, it might have been because of the powder I used. I intend to try this again with either fresh coconut milk or at least the canned one.

On another note, the Cooking For Kids event, as you all know has been extended to the 24th April and this deadline is fast approaching. Please send in your entries and the roundup will be posted in the last week of April.

Hot, Sweet & Sour Veg Soup

The weather is getting colder by the day, which itself is getting shorter and shorter. It starts getting dark by 3.30-4 in the afternoon and it does feel a little odd in the beginning. But as time passes we will get used to it & in fact I am sure it will feel odd when the day starts to stretch after March-April!

When its cold & dark, you feel like having something hot & spicy, at least I do :) I have a weakness for anything that has Garlic & Soy Sauce as its main ingredient. Of course for me this mainly means what is popularly known as the Indo-Chinese cuisine. This soup is as good as it gets. Full of flavour & healthy veggies. Perfect for me when I ‘think’ I am on a diet.

Hot, Sweet & Sour Vegetable Soup

Serves 2

Ingredients

• 2 medium sized carrots, chopped
• 5-6 Baby Corns, cut into rounds
• 1 Green Pepper, chopped
• 1/2 French/Fine beans, chopped
• 4-5 Asparagus tips, chopped
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 1/2 tsp grated ginger
• 1/4 tsp Green chilli paste (optional)
• 500 ml Vegetable stock (or water)
• 1 tblsp oil
• 1-2 tsp Soy Sauce
• 1-2 tsp White Vinegar
• 2-3 tsp Corn Flour
• 1 tsp Sugar
• Salt & Pepper

Method:

Boil the Asparagus tips till they turn bright green, approx 2 min. Drain and set aside.

Heat the oil in a deep pan. Add the onions, ginger & garlic and sauté. Add the chilli paste if using and fry for 2 more minutes till the onions turn soft.

Add the  carrots, beans, baby corn and mix well. Put in the soy sauce, a little salt (keeping in mind that the soy sauce is salty too), pepper powder and the sugar.  Mix and cook for another minute.

Add the stock and bring it to a boil. Add the pepper and vinegar, mix and simmer till the vegetables are cooked, aprrox 10-15 minutes.

You can get this soup ready till this point and go ahead with the following steps when you are ready to serve.

Dissolve the corn flour in a little bit of water and add it to the soup to thicken it. Also add the boiled asparagus now, stir and cook till the soup reaches the desired consistency. Serve piping hot!

My Notes: It was delicious, full of flavour and completely filling. Give me a bowl of this hot soup and a mystery novel to read or an Agatha Christie’s Poirot movie and I am set for the evening!

Looks like Meeta’s Monthly Mingle is celebrating Soups at the right time, over at Tongue Ticklers this month!

Pumpkin Soup with sweet corn

Getting Inspired is not new to the Hindi film industry but I recently saw a new level of such inspiration when I caught a couple of songs of the yet to be released movie ‘Radio’ starring Himesh Reshammiya. ‘Mann Ka radio’  reminds me of I want You, Savage Garden & the other one ‘Janeman’ seems to be lifted from 'Notting Hill, ‘When you say Nothing at All’, right down to the bench in the park! In fact, if you search for the Hindi songs on Youtube, it mentions the respective English ones in the ‘related videos’ category!I am waiting have a look at the other songs in the movie now!

Coming to the soup now, as I have mentioned earlier, somehow I can not imagine a soup without Tomato in it apart from the sweet corn soup of course. So in that sense this is the first time I have tried some thing other than tomato, it still has sweet corn in it but not in the usual way.

I have vouched for this book earlier, and this soup also comes from the same one. One of the best things about this book are the beautiful pictures which make you want to make them immediately. It also helps that the recipes are quite easy & straight forward. I needed such recipes especially for the soups, since I needed motivation to make it a regular meal in the first place!

 

Pumpkin Soup with Sweet corn

Serves 2

Ingredients

• 3 cups Pumpkin or Butternut Squash, peeled, deseeded & diced
• 1 cup Sweet Corn kernels
• 2 tblsp Butter
• 1 medium onion, chopped
• 3/4 cup Milk
• 1.5 cups vegetable stock (or water)
• Salt & Pepper

Method: Melt 1 tablespoon butter in a deep saucepan. Add the onions and cook till it softens, approx 5-6 min.

Add the diced Pumpkin (or butternut squash) along with half the sweet corn, stir well & season with salt & pepper. Cover and cook for sometime, approx 6-8 min.

Add the milk and stock and give it a good stir and bring it to boil. Then, simmer and cook till the pumpkin has cooked through. Keep an eye on the soup while its cooking as it may boil over because of the milk.

Meanwhile pre heat the grill. Melt the remaining tablespoon of butter and mix with the remaining corn. Season with salt & pepper and keep it under the hot grill to toast, approx 6-8 min.moving the sweet corn halfway through.

Once the soup is cooked, blend it to a puree using a hand blender or a food processor.

Serve the soup hot, topped with the toasted sweet corn.

My Notes: The first experience with a tomato less soup was great. We liked the sweet pumpkin & sweet corn combination. The toasted sweet corn was even better! This soup was filling & delicious.

Spicy Tomato & Red Kidney Bean Soup

On my quest to find out as many healthy & low carb recipes as possible I had stumbled upon this one on the Tarla Dalal website. Since this was not just a tomato soup & the fact that ‘spicy’ was the key word in the name of the soup, I immediately bookmarked it but had never got along to make it. But the recent enthusiasm in eating healthy & ‘trying’ to lose weight led me to dig it out of the folder and try it out for dinner on …

Those days also saw me glued to the TV whenever there was something involving a weight loss issue. Believe it or not, I stayed up late at night to see a documentary on how Claire Richards (former ‘Steps’ group member) lost an enormous amount of weight to look good for her wedding. Now that was desperation (on my part, I don't know about her!), I admit, but around the same time I also happened to catch another documentary on BBC, which listed out 10 major ‘facts’ about losing weight. There were some that I always had an idea about such as keeping track of what you eat in terms of calories, getting that regular work out done etc, but there were others that were completely new to me e.g. the connection between weight loss & our Calcium intake. The documentary also enlightened me on the real reason behind the working of low carb diets and that they are not always suitable for everyone.

The key scientific principle which forms the basis for these diets is the relationship between consumption of carbohydrates and the subsequent effect on blood sugar (i.e. blood glucose) and on production of some hormones. Blood sugar levels in the human body must be maintained in a fairly narrow range to maintain health. The two primary hormones related to regulating blood sugar levels, produced in the pancreas, are insulin, which lowers blood sugar levels (among many other effects, most of considerable significance metabolically), and glucagon, which raises blood sugar levels.……..

…..Another aspect of insulin secretion is control of ketosis; in the non-ketotic state, the human body stores dietary fat in fat cells (i.e., adipose tissue) an preferentially uses glucose as cellular fuel. By contrast, low-carbohydrate diets, or more properly, diets that are very low in nutritive carbohydrates, evoke less insulin (to cover the ingested glucose in the blood stream), leading to longer and more frequent episodes of ketosis. Some researchers suggest that this causes body fat to be eliminated from the body although this theory remains, at best, controversial, if it refers to excretion of lipids (i.e., fat and oil) and not to fat metabolism during ketosis.(Source:Wikipedia)

Another point made by the documentary was that soups are always better if you want to control your hunger & eventually the intake of food. They performed this experiment on 2 groups of people working in the same unit, putting in equal hours & doing the same job. One group was given normal lunch along with a glass of water to be had after their meal, while for the other group they simply blitzed the same lunch with that glass of water to make it into a ‘soup’. Each of these groups were observed after an interval of 1-2 hours and asked how they felt & the group that had the ‘soup’ felt fuller for a longer time.

That was enough motivation for me to try soups, otherwise for me it always meant the odd Tomato or Sweet corn soup in an Indian Restaurant or more recently Heinz Cream of Tomato Soup. So this one was a prefect transitional soup, having tomatoes but being a little different from the soups that I am used to. Whats more, its very simple to make as well.

Spicy Tomato & Beans Soup

Ingredients

• 3-4 cups chopped Tomatoes
• 1 cup cooked Red Kidney Beans
• 1 medium sized onion, chopped
• 1 clove of garlic, chopped
• 1 tblspn Olive Oil
• 1/2 tsp Red Chilli powder (Adjust according to taste or spice level)
• 1 tblsp chopped basil (I used dried)
• 1./2 tsp Oregano
• 1/2 tsp Sugar
• salt & Pepper

Method:

Heat the olive oil in a pan and sauté the onions & garlic till the onions turn translucent.

Add the tomatoes & the chilli powder and cook till the tomatoes are mushy.

Add 3 cups of water, bring to a boil and then simmer till the tomatoes are completely cooked.

Blend this mixture either in a food processor or use an immersion blender and then return this to heat.

Add the red kidney beans, oregano, basil, sugar, salt & pepper and continue to heat for about 5-7 min.

Serve hot.

My Notes: We found that this soup was quite filling because of the Red Kidney beans and we didn't need anything else to go with it.