Evergreendishes

Tag: soups

  • Palak Soup | Healthy Spinach Soup

    Palak Soup | Healthy Spinach Soup

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    Palak Soup is a healthy and tasty soup to have on a cold night. 

    Winter has set in and calls for warm drinks and hot pakoras. Dinners are changed to soups and hot casseroles. Soups serve two purpose: they are filling and ideal for the weight watchers. Instead of binging on snacks, we can opt for the soup anyway. If you are looking for tasty and easy to make recipes, give a try to this palak soup. I like the fact it can be made in a few minutes. 

    Spinach is a good source of iron. It is one of the green leaf I often use at home. I have shared many recipes with palak as alu palak, dry sabzi of palak with potato, dal palak and palak chutney. The palak rice turns out good and is ideal for brunch. I remember using spinach to make paratha and it tasted awesome. Among the dry snacks, I make palak sev and recently made chakli too.  What is your favourite recipe using spinach ? 

    palak soup / spinach soup
    Palak Soup

    About Palak Soup :

    Palak aka Spinach is one of the greens we eat as a family, I find ways to use it in my cooking. Soup is one of them, often made during winters. It is flavoursome and ideal to serve for dinner. It is easy to prepare and ready in a few minutes. Clean the spinach leaves thoroughly. Make sure to use fresh, tender spinach leaves.Olive oil can be replaced with any other medium which is odourless.  I prefer using olive oil in a few dishes, this is one of them. Lastly, addition of cream is optional but it elevates the taste. 

    Other Soup Recipes: 

    I have shared a couple of soup recipes earlier. Tomato Shorba is the Indian version of tomato soup. Carrot Soup, Green Pea Soup, Tomato Soup, Vegetable Manchow Soup, are the other recipes you can check here. 

    About the event :

    It is raining soup in Shhh Secretly Cooking Group. Priya Iyer suggested this wonderful theme and its apt for the season we are dwelling right now. I loved her  carrot soup with coconut milk. I am sure it tastes awesome. Here, we are paired with partners, exchange two secret ingredients and cook as per the theme. The dish is later shared in the group,  other members guess the ingredients. It makes a change to the usual way we share the recipe. Moreover, a fun activity to engage with other members. 

    I was paired with Preethi Prasad. I gave Preethi, amla and coriander powder as the secret ingredients for the Amla Soup she wanted to prepare. Do check it out, it looks delicious. Palak soup was on my list since a long time, She gave me clove and salt accordingly for the dish. 

    Palak Soup Recipe / Spinach Soup

     

    Ingredients :

    • 2 teaspoon olive oil
    • 1 bay leaf
    • 2 cloves
    • 1 onion
    • 2 cloves garlic
    • 1 bunch spinach 
    • salt to taste
    • 1/4 teaspoon pepper powder
    • 1/4 cup milk
    • 2 teaspoon cream

    Method :

    1. Remove the stalk of the spinach leaves and wash them thoroughly. Cut it into bits.
    2. Chop the onion.
    3. Take oil in a pan, add bay leaf and clove to it. Put the onion and saute it for sometime.
    4. Now, put the spinach leaves into it. Let cook for a minute. The green wilts in a minute.
    5. Once it cools, remove the bay leaf and put it in a processor.
    6. Put puree it in a pan. Add quarter cup of water to it. 
    7. Add salt, pepper powder and milk to it. Let it cook for sometime
    8. Top it with cream and serve.

    Take a tip: 

    • You can use any refined oil instead of olive oil.
    • You may add a piece of cinnamon too.
    • Addition of cream is optional but it gives a good taste.
    • I prefer making in small batches, hence used only one bunch of spinach. You can double the recipe. 
    • You can add bread croutons as topping if you want.
    • You can use the hand blender to make puree. 
    • Sprinkle a little pepper just before serving. 
    palak soup

    Palak Soup

    5 from 9 votes
    Palak Soup is tasty and ideal to serve on cold winter night.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: appetisers
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 teaspoon olive oil
    • 1 bay leaf
    • 2 cloves
    • 1 onion
    • 2 cloves garlic
    • 1 bunch palak /spinach
    • salt to taste
    • 1/4 teaspoon pepper powder
    • 1/4 cup milk
    • 2 teaspoon cream

    Method
     

    1. Remove the stalk of the spinach leaves and wash them thoroughly. Cut it into bits.
    2. Chop the onion.
    3. Take oil in a pan, add bay leaf and clove to it. Put the onion and saute it for sometime.
    4. Now, put the spinach leaves into it. Let cook for a minute. The green wilts in a minute.
    5. Once it cools, remove the bay leaf and put it in a processor.
    6. Put puree it in a pan. Add quarter cup of water to it.
    7. Add salt, pepper powder and milk to it. Let it cook for sometime
    8. Top it with cream and serve.

    Notes

    You can use any refined oil instead of olive oil.
    You may add a piece of cinnamon too.
    Addition of cream is optional but it gives a good taste.
    I prefer making in small batches, hence used only one bunch of spinach. You can double the recipe. 
    You can add bread croutons as topping if you want.
    You can use the hand blender to make puree. 
    Sprinkle a little pepper just before serving. 
    palak soup
    Palak Soup

    If you ever make Palak Soup  recipe, take a picture and share it on Facebook or Instagram by tagging @evergreendishes and @foodiejayashree  respectively. I will be happy to see your creation and share it further.

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  • Healthy Carrot Soup

    Healthy Carrot Soup

    Carrot soup is spicy, tasty and apt for the cold weather. It is from Indo- Chinese cuisine.It is vegan, gluten- free and zero oil recipe.

    I love soups, they are filling and healthy and hope many will resonate with me. The weather too is perfect to indulge in them.

    I had used carrot along with other vegetables but it was not the star ingredient. Today, I have carrot soup, at first, I was wondering if I will ever like it. But, I was mistaken, it’s really good, spicy and zero oil.

    Nutrients in carrot:

    Carrots are rich in anti-oxidants, vitamins, mineral and fibre. They help boost the immune system and prevent disease. It may help regulate blood sugar. It may help in preventing night blindness as it is rich in Vitamin A. It lowers the risk of prostrate and colon cancer.

    Uses of Carrot:

    Carrots are versatile in their use. They can be eaten raw, boiled, steamed or roasted. One can use them in salad, pickle, stir-fry. It is used to make a variety of rice dishes along with other vegetables.

    Storing of carrot:

    Wash the carrots, pat dry and keep them in a zip lock pouch in the refrigerator.

    a few other soup recipes that I have shared earlier are Sweet Corn Vegetable Soup, Veg Manchow Soup, Chipotle chilli Corn Soup

    Let’s get to the recipe of Carrot Soup:

    Ingredients:

    • 4 medium carrot
    • 1 potato
    • 1 red chilly
    • 1 clove garlic
    • 1/2 teaspoon soya sauce
    • 1/4 teaspoon pepper powder
    • salt to taste
    • stock /water

    Method:

    1. Wash the carrots, scrub them well, cut into small cubes.
    2. Wash the potato, peel the skin and cut into cubes.
    3. Boil veggies along with red chilly and garlic.
    4. Let cool.
    5. Make a puree of it.
    6. Remove in a pan, add salt, soya sauce, pepper powder to it. Adjust the consistency of the soup.
    7. Let boil.
    8. Pour in bowl, top with fresh coriander and roasted sesame.
    9. Serve immediately.

    Take a tip:

    • Onion may be used, but I have not used. It should be sauted in oil and then the puree must be added to it.
    • This, carrot soup is spicy, be careful before blending the red chilli.
    • It is good to use stock for soups. If you do not have stock, use water.
    carrot soup

    Healthy Carrot Soup

    Carrot soup is spicy, tasty and apt for the cold weather. It is from Indo- Chinese cuisine.It is vegan, gluten- free and zero oil recipe.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Cooling time 15 minutes
    Total Time 35 minutes
    Servings: 2 bowl
    Course: Soup
    Cuisine: Indo-Chinese
    Ingredients Method

    Ingredients
      

    • 4 carrot medium size
    • 1 potato
    • 1 red chilly
    • 1 clove garlic
    • 1/2 teaspoon soya sauce
    • 1/4 teaspoon pepper powder
    • salt
    • water
    For garnishing
    • roasted sesame
    • coriander

    Method
     

    1. Wash the carrot, scrub it well. Cut into small cubes.
    2. Wash the potato, peel and cut into cubes.
    3. Boil the veggies along with red chilly and garlic.
    4. Let cool.
    5. Make a puree of the veggies.
    6. Put it in a pan, add soya sauce, pepper powder and salt. Adjust the consistency of it.
    7. Let boil.
    8. Put in bowl, garnish with roasted sesame and fresh finely chopped coriander and serve.

    Pin it for later:

    Healthy Carrot Soup

    This post is part of the Food Bloggers Recipe Swap, every month we are shuffled and chosen a partner, we need to cook a recipe from that blog. I had to cook from Ivana Meric’s blog The Peasant’s Daughter. I loved the carrot soup and I have adopted it from here.

    If you have liked this post, do leave a comment. If you ever make it, do take a picture and tag us @ evergreendishes on Facebook or @foodiejayashree on Instagram, I will share it further.

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  • Vegetable Manchow Soup | veg manchow soup recipe

    Vegetable Manchow Soup | veg manchow soup recipe

    Vegetable Manchow Soup | veg manchow soup recipe Manchow soup is an Indo Chinese dish that is tasty, filling and loaded with veggies and noodles.  It is ideal for cold winter nights.

    With cold wind blowing and most of us falling sick, soups come to the rescue. They are ideal for the season and filling. Moreover, it is loaded with veggies and noodles that taste good .

    I often make this as it has the goodness of both noodles and vegetables. Anything with noodles, is always welcome. Pair it with chinese fried rice and gobi manchurian to have a simple yet comfy chinese meal.

    Other soup recipes on the blog are : Spicy Chipotle Chilli Corn Soup, Healthy Tomato Soup, Sweet Corn Vegetable Soup,

    veg manchow soup
    Veg manchow soup

    Ingredients:

    • 15 beans
    • 1 carrot
    • 1/2 cup shredded cabbage
    • 1 capsicum
    • 1/2 cup spring spring onion
    • 1 onion
    • 2 teaspoon olive oil
    • 1 inch ginger
    • 3 cloves garlic
    • 1 green chilly
    • 2 teaspoon soy sauce
    • 1 teaspoon vinegar
    • 1/2 teaspoon pepper powder
    • 1 tablespoon corn flour
    • 4 cups water
    • salt to taste
    • 1 cup noodles
    • oil for frying

    Method:

    1. Cut the veggies finely. Hold them closely while you chop or better still, put them in a food processor.
    2. Take oil in a pan, add the onions, saute for a second, then add the beans, after sometime put the carrot and cabbage.
    3. Let cook for sometime.
    4. Make a paste of gren chilly, ginger and garlic, put it innthe broth. Saute for sometime.
    5. Put the vinegar and soya sauce to it.
    6. Mix cornflour with little water, make a smooth paste of it. Add it to the broth.
    7. Simmer for sometime.
    8. In the meantime, dry roast the noodles in another pan on a low flame for five to seven minutes. It should be golden in colour. Alternatively, deep fry them.
    9. Once the soup is ready, put it in bowl and top with noodles.

    Take a tip:

    1. Noodles are deep fried in restaurants I have tried to give a healthy touch here.
    2. Noodles may be avoided. Just serve without the topping.
    3. Mushroom may be used.

    vegetable manchow soup

    veg manchow soup
    Evergreendishesdev

    Vegetable Manchow Soup | veg manchow soup recipe

    5 from 1 vote
    Veg Manchow is a flavoursome and filling soup for the winter days. It has the goodness of both veggies and noodles in it. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Course: dinner ideas
    Cuisine: Indo-Chinese
    Ingredients Method

    Ingredients
      

    • 15 beans
    • 1 carrot
    • 1/2 cup shredded cabbage
    • 1/2 cup spring onion
    • 1 onion
    • 2 teaspoon olive oil
    • 1 inch ginger
    • 3 cloves garlic
    • 2 teaspoon soy sauce
    • 1 teaspoon vinegar
    • 2 teaspoon corn flour
    • 4 cup water
    • salt
    • 1 cup noodles
    • 1 green chilly
    • 1/2 teaspoon pepper powder
    • oil for frying

    Method
     

    1. Cut the veggies finely. Hold them closely while you chop or better still, put them in a food processor.
    2. Take oil in a pan, add the onions, saute for a second, then add the beans, after sometime put the carrot and cabbage. Let cook for sometime.
    3. Make a paste of green chilly, ginger and garlic, add it. Saute for sometime. Put the vinegar and soya sauce to it.
    4. Mix cornflour with little water, make a smooth paste of it. Add it to the broth.  Sprinkle pepper powder. Simmer for sometime.
    5. In the meantime, dry roast the noodles in another pan on a low flame for five to seven minutes. It should be golden in colour. Alternatively, you can deep fry them. 
    6. Once the soup is ready, put it in bowl and top with noodles.

    This post is part of Healthy Wellthy Cuisine with the theme Soupy Tales. Here are the other recipes by co-bloggers :

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    veg manchow soup

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  • Healthy Tomato Soup/ how to make nutritious tomato soup

    Healthy Tomato Soup/ how to make nutritious tomato soup

    Tomato Soup is a winter delicacy enjoyed by most of  us. Here is a healthier version of tomato soup ideal for all.

    Winter brings with it its own charm and beauties. Good weather, whole array of veggies in the market and a lot of holidays. There is no dearth for any veggies, some veggies are at throw away prices. One such is tomato. Try this version of Healthy Tomato Soup, bright colour, tastes good and healthy too.

    I have added other vegetables along with tomato. They are beetroot and carrot. Beetroot and carrots are highly nutritious vegetables. Beetroot imparts a good taste and bright colour to it. Carrot is another veggie which is highly recommended for good eyes and bones. Isn’t this a good way to feed fussy children?

    healthy tomato soup

    Healthy Tomato Soup

    • Preparation time: 10 minutes
    • Cooking time :  20 minutes
    • Serves : 6

    Tomato soup made more healthy and tasty by adding red coloured vegetables to it.

    This soup is vegetarian and gluten-free. If butter or cream is not used, it is vegan also.

     

    Ingredients:

    • 1 kilogram tomato
    • 4 carrots
    • 1 small beet root
    • 4 onions
    • 4 cloves garlic
    • salt to taste
    • 1 teaspoon pepper powder
    • butter for topping (optional)

    Method:

    1. Wash and cut the veggies.
    2. Boil them in a pan until al dente.
    3. Let cool.
    4. Make a puree in the blender. Keep the stock.
    5. Pass it through a sieve.
    6. Put in a pan and boil.  Add stock. Put salt and pepper powder to it.
    7. While serving you may add a dollop of butter.

    Here is the video recipe of making it.

    healthy tomato soup
    Evergreendishesdev

    Healthy Tomato Soup

    A tomato soup which is made more healthy and tasty. Give the best food  to your family.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 6 people
    Course: Soup
    Cuisine: international
    Calories: 140
    Ingredients Method Notes

    Ingredients
      

    • 1 kilogram tomato
    • 4 carrot
    • 1 small beetroot
    • 4 onions
    • 4 cloves garlic
    • salt to taste
    • 1 teaspoon pepper powder
    • butter for topping

    Method
     

    1. Wash and cut the vegetables. Put them to boil in a container. 
    2. Let cool. Blend them to a puree. Keep the stock aside.
    3. Pass the puree through a sieve.
    4. Now, put the filtrate to boil in a container. Add stock. Put salt and pepper powder to it.
    5. Serve hot with a dollop of butter. You may avoid butter if you are on a diet. 

    Notes

    Beetroot is rich in anti oxidants and thus  helps against heart disease and stroke. It helps in detoxification. It is low in calories.
    Carrots are rich source of Vitamin a, C and k. It also contains potassium, iron, copper and manganese. It is  good for the eyes and reduces hyper tension. It is also good for the heart.
    Do not remove the skin of carrots as the nutrients are just beneath the skin. Scrub it well and wash under running water.

    If you have liked this recipe, do share it further.

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    healthy tomato soup
    Healthy Tomato Soup

    book of handyhints
    book of handyhints

     

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  • Spicy chipotle chili corn soup

    Spicy chipotle chili corn soup

    I love this month, the climate is pleasant and as the year comes to an end, it’s time for some celebrations and parties. Winter calls for hot soups and crispy fries. Continuing with my Mexican Cuisine, today I present to you  Spicy Chipotle Chili Corn Soup. It’s delicious and guilt free. Believe me, I tried to do with less cream and it tastes equally good.

     

    Spicy Chipotle Chili Corn Soup
    Spicy Chipotle Chili Corn Soup

    Spicy Chipotle Chili Corn Soup
    Spicy Chipotle Chili Corn Soup

    I have used SPRIG chipotle adobado sauce. It is awesome in taste, with an earthy and smoky feel ! One can in use it in a wide range of dishes.  You can find this chipotle adobado sauce here

    sprig chipotle adobado
    sprig chipotle adobado

     

    Spicy Chipotle Chili Corn Soup
    Spicy Chipotle Chili Corn Soup

    Do check out my other Mexican dish. You can pair both of these together for dinner.  Spanish Rice is here.

    Spicy Chipotle Chili Corn Soup

    Ingredients :

    • 1 onion
    • 1 tbsp olive oil
    • 1 1/2 cup corn kernels
    • 3 cloves garlic
    • 1 tsp Sprig Chipotle Adobado Sauce
    • 1/2 tsp chilli flakes
    • 1/4 tsp pepper powder
    • 1 red bell pepper
    • 2 tbsp fresh cream
    • 4 cups stock
    • salt to taste

    Method:

    1. Roast the pepper and keep it aside to cool.
    2. When it is cool, blend it with cream and keep aside.
    3. Take olive oil in a pan. Add onions and saute for 3 to 4 minutes
    4. Add garlic, chilli flakes and chipotle adobado sauce to it.Now, add the corn kernels to it. Saute for two minutes.
    5. Add pepper powder, salt  and stock . Let boil. Put the bell pepper to it  and give a stir.
    6. Remove from fire and let cool.
    7. Blend to a puree.
    8. Pass the puree through a sieve.
    9. Put the filtrate in a pan and boil.
    10. Delicious soup is ready to serve.

    Spicy Chipotle Chili Corn Soup
    Evergreendishesdev

    Spicy Chipotle Chili Corn Soup

    A delicious and flavourful soup, apt for the season with a hint of of chilli flakes and adobado sauce.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: Soup
    Cuisine: Mexican
    Calories: 150
    Ingredients Method Notes

    Ingredients
      

    • 1 onion cut into pieces
    • 1 tbsp olive oil
    • 3 cloves garlic chopped
    • 1/2 tsp chilli flakes
    • 1 tsp sprig chipotle adobado sauce
    • 1 1/2 cup sweet corn kernels
    • 1/2 tsp pepper powder
    • salt to taste
    • 4 cup stock
    • 1 red bell pepper
    • 1 tbsp fresh cream

    Method
     

    1. Roast the bell pepper and allow it to cool
    2. Blend it to a sauce along with cream and keep it aside.
    3. Take olive oil in a pan. Add onions and saute it for two to three minutes.
    4. Add the garlic pieces, chilli flaes, chipotle adobado sauce to it. Now, add the corn kernels, saute it and allow to cook for two minutes.
    5. Put pepper powder, salt and stock to it. Let it boil for sometime. Add the bell pepper sauce to it, give a stir and turn off the gas.
    6. Allow to cool.
    7. Blend it to a puree.
    8. Pass it through a sieve.
    9. Put the filtrate in a pan and boil.
    10. Delicious soup is ready to serve.

    Notes

    • More cream ( one more cup)  can be added to it. I have avoided using excess fat.
    • If the red bell pepper is not available, use the green one.
    • I have used frozen corn, hence, they cook quickly.
     

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  • Cream of Tomato soup

    Cream of Tomato soup

    Cream of Tomato Soup is a popular winter treat when vegetables are available in plenty. It is ideal for the cold winter nights.

    Appetisers are anything, food and drink that are served before the food, which are considered to increase the pangs of hunger. These are usually served during parties and it can include a whole array of juices, soups and tasty snacks which are usually eaten in just a few nibbles. This “Appetisers”  marks a new category in my blog. Today I present to you  “Cream of Tomato Soup”.

     

    Tomato Soup is the most cherished and the oldest ever known soup to us. It is a classic soup which you can serve for any occasion, be it a party or just a get-together.

    The making of soup involves three steps.

    •  Boiling of vegetables
    • Extracting of pulp
    • Making of the soup

    When you boil the vegetables, never discard the water. It is rich in nutrients, you can add it later in the soup. To extract the pulp, you need a blener or a grinder and a metal sieve, neither too small or big.

    cream of tomato soup
    cream of tomato soup

     

    Ingredients :

    • 12 tomato  
    • 4 onion  
    • 1 pod garlic  
    • 1 teaspoon sugar 
    •  1/2 cup fresh cream
    •  salt to taste
    • water
    • 1 teaspoon pepper powder 
    • bread croutons

     

    Method :

    Wash the tomatoes. Cut them into halves. Chop the onions into cubes. Peel the garlic cloves. Put all these veggies in a thick bottomed pan and boil with sufficient quantity of water. Peel the skin of the tomatoes and put them in a processor along with other veggies.

    Take a sieve and pass through it. Repeat the procedure.You can do it two or three times.  Depending on the consistency, add water to the pulp.

    Keep it to boil. Add salt, sugar  and pepper powder to it. Finally, add cream to it and remove from fire.

    Take a tip :

    • Use firm, red tomatoes.
    • Bread croutons are made by tossing the pieces in ghee or oil. Alternatively, you can put them in an air fryer.

    About the event :

    Sending this to Foodies _Redoing Old Post _144. It is a fortnightly event, a group of bloggers work together on an old post, it can either be by fixing with a better picture or adding more text. Sometimes, we do multiple things. Here, I have changed the pictures, the recipe remains the same.

     

    Cream of Tomato Soup

    5 from 6 votes
    Tomato Soup is a winter treat. The addition of cream makes it tasty and creamy.
    Print Recipe
    Course: appetisers
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 12 tomato
    • 4 onion
    • 1 pod garlic
    • 1 teaspoon sugar
    • 1/2 cup fresh cream
    • salt to taste
    • water
    • 1 teaspoon pepper powder
    • bread croutons

    Method
     

    1. Wash the tomatoes. Cut them into halves. Chop the onions into cubes. Peel the garlic cloves. Put all these veggies in a thick bottomed pan and boil with sufficient quantity of water. Peel the skin of the tomatoes and put them in a processor along with other veggies.
    2. Take a sieve and pass through it. Repeat the procedure.You can do it two or three times.  Depending on the consistency, add water to the pulp.
    3. Keep it to boil. Add salt, sugar  and pepper powder to it. Finally, add cream to it and remove from fire.

    Notes

    Use large, firm, red tomatoes.
    Bread croutons are made by tossing the pieces in ghee or oil. Alternatively, you can put them in an air fryer.

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    cream of tomato soup