Simple and delicious recipes are always a win! Here is one such comforting tomato soup recipe perfect for all, especially kids and toddlers made in Instant Pot. Check out the tomato soup recipe with a detailed video.
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Soups
Vegan Butternut Squash Soup with Coconut Milk
A warm, creamy, comforting vegan butternut squash soup with soothing coconut milk and with the hint of oregano. Check out the detailed recipe of this easy peasy butternut squash and coconut milk soup with step-wise pictures.
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Cream of Celery Soup | Crockpot Celery Soup
Cream of Celery Soup – A chunky and creamy soup with the sneaked-in goodness of celery prepared in the crockpot. Check out the video recipe and how to cook this soup in the pressure cooker and also other variations below.
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Instant Pot Shorbat Adas | Adis Soup | Middle Eastern Lentil Soup
Shorbat Adas – A bright yellow colored Middle Eastern lentil soup prepared with red lentils with the flavors of cumin, garlic, and cilantro. This soup has different names such as adis soup, shorba, Arabic lentil soup, and shorbet adas. Check out the detailed video recipe and the instructions below to prepare this soup in instant pot as well as in the pressure cooker.
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Beetroot Soup
Beetroot Soup – A vibrant, healthy and a delicious soup prepared with beetroots and carrots with a dash of cream. Wondering how to introduce the earthy beets to your kids? Then, here is the perfect solution. Check out this simple toddler/kid friendly beetroot soup below. Jump to Recipe | Print Recipe
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Instant Pot Kwati | Mixed Bean Stew
Kwati – a nutritious and a flavorful mixed bean stew perfect during any season. Yes, that’s what I am going to share today, a Sikkim /Nepam fame recipe. You can make this seven bean soup/stew well ahead for your work week or party/potluck. Here is quick instant pot version of the same with video instructions.
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Seitan Soup | The Vegetarian Meat Soup
Seitan is the mock meat or the vegetarian meat prepared from the wheat gluten. Seitan is a Japanese word which means wheat gluten or wheat meat. According to the wiki, wheat gluten is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass which is then cooked before being eaten. Today I am going to share how to prepare the seitan from vital wheat gluten flour and a simple vegetable soup with the cooked seitan.
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Curried Carrot Soup with Lentils and Ginger | Zero Oil Recipe
Today I am going to share the simple and yummy Curried lentil and carrot soup with ginger. I didn’t post any soup recipes in the recent past and this winter weather calls for warm soup. So what’s better than preparing this simple soup with the fresh veggie and lentils? This curried carrot soup was on my to-do list for a very long time and this blogging marathon paved the way for posting the same.
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Slow Cooker Sweet Corn Vegetable Soup
Sweet Corn Vegetable Soup – pretty much all the Indian restaurants have this soup in their menu. This simple yet delicious clear soup is not only kids’ delight, its pretty much everyone’s delight. In a quest to sneak in vegetables, I have tried lot of soup recipes and here is one such simple recipe which is prepared in a crockpot. This recipe can be easily prepared in a stove top also. This simple recipe can be modified in a zillion ways according to your preference.
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Slow Cooker Vegetarian Corn and Potato Chowder
Here is a simple vegetarian Crockpot Corn and Potato Chowder loaded with goodness of corn, dried thyme and oregano. I prepared it as a low calorie stew. I didn’t use any butter or any oil and instead of adding heavy cream or half and half, I went with 2% milk. You can even opt for fat free skim milk and I used all-purpose flour to thicken the chowder.
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Thukpa | Vegetable Noodle Soup
Thukpa is one among the popular noodle soups in India. Thukpa is actually a Tibetan Noodle Soup and according to Wiki, “It originated in the eastern part of Tibet. The dish became popular in Nepal, Bhutan, and the states of Sikkim, Assam, and Arunachal Pradesh in Northeast India. It is also popular in the Ladakh region and the state of Himachal Pradesh.”
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Cauliflower Soup
This is a creamy and rich cauliflower soup with carrots and celery cooked in vegetable broth and thickened using milk sauce. Again this is one of the recipe that I picked from the top 100 dishes from this site. The recipe calls for bouillon cube which is nothing but dehydrated stock or broth cube. You can cook it along with plain water to get the broth. I went with store bought vegetable broth.
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Slow Cooker Barley Soup with Toor Dal and Veggies | Zero Oil Recipe
One more slow cooker soup recipe but this time it is a diabetic friendly and an oil free soup recipe. This recipe has the goodness of pearl barley and split pigeon peas / toor dal and veggies of your choice. It is easy to prepare. I have provided the pressure cooker method in the notes section.
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Slow Cooker Drumstick Leaves / Moringa Soup
We all know the goodness of drumstick leaves which is called as Murungai Keerai in Tamil. I have already mentioned about the health benefits of these leaves in the Murungai Keeri Curry post. We used the leaves, flowers and of course the veggie drumstick for cooking. I don’t find flowers here in US (toooo much expectation huh) but leaves and drumsticks are readily available.
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Zero Oil Vegetarian chili / chili sin carne
This week DFT theme is “Tex-Mex.” I am bringing one more stew recipe but not with quinoa. But this stew is also loaded with protein. I always see ways to add protein to our diet. Being a vegetarian that’s quite difficult. I have to keep doing my protein math at least for my kiddo. So coming to this recipe, it is loaded with three different kinds of beans (Black beans, pinto beans, and Red Kidney beans) which are a good source of protein and fiber. Also, we add corn which gives the carbs and bell peppers and chili powder the other essential nutrients. This makes it a complete balanced meal and diabetic friendly too. I prepared this without oil. You can see the benefits of bell peppers and red chili powder here.
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South Indian Style Quinoa Stew with Veggies
This week DFT theme is “Oil-free Cooking”. I was planning to prepare some salad first but then I went back to my favorite soup. I agree I am obsessed with this little grain quinoa. :-) A small grain loaded with protein and fiber. One thing I need to admit is that it took me some time to get adjusted to quinoa taste. It’s purely acquired. I started with this quinoa black bean salad. And then slowly started to mix it rice. I mix 1.5 cups rice with 1/2 cup of quinoa and cook them as usual in pressure cooker. Then I started adding them in bisi bele baath and other variety rices.
This South Indian Style Quinoa stew with veggies is another attempt to try quinoa in a different way. This is a make ahead meal and I usually make soups in bulk and have them for lunch for at least 3 to 4 days. A great filling and balanced meal. You can use the veggies that you have in hand. This is perfect for kids too. You can add whole grain pastas along with quinoa and make it to pasta and quinoa soup.
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Ingredients:
- Quinoa – 1/2 cup
- Corn – 1/4 cup
- Tomatoes – 4 (Finely chopped)
- Spinach – 1/4 cup
- Half of medium onion (Finely Chopped)
- Cauliflower florets – 1/2 cup
- Cumin powder – 1 tsp
- Black salt – 1/2 tsp
- Regular salt – 1/2 tsp
- Sambhar Powder – 1 tbsp (adjust it according to your taste) / You can also use regular curry powder or mix dhaniya powder and garam masala.
- Vegetable Broth – 1 can (32 oz)
Steps:
- Wash the quinoa and soak it in water for half an hour.
- Heat the pan and add the finely chopped onions.
- After couple of minutes add the chopped tomatoes and regular salt.
- Let it cook for 3 to 4 minutes and then add the corn, cauliflower florets.
- Mix them well and add cumin powder, black salt and sambhar powder.
- Now add the entire can of vegetable broth and then add the soaked quinoa.
- Let the stew simmer until the quinoa is perfectly done.
- Just before turning the heat off add the chopped spinach.
That’s it yummy quinoa is ready :-) Serve hot with bread or crackers.
Disclaimer: I am not a nutritionist or dietitian. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietitian before making any changes to your diet.
Here are the other entries.
Roasted Bell Peppers and Butternut Squash Soup
A perfect recipe for this fall season with seasonal vegetable – butternut squash. Check out the delicious roasted butternut squash and bell pepper soup recipe below with step-wise pictures.
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Minestrone Soup – Guest post for TMF
This post was earlier cross posted in Vidya’s blog, Traditionally Modern Food (TMF). I did a guest post for her and here it is. Thanks again Vidya for giving me this opportunity. :-)
When Vidya asked me for guest post, I was really elated and humbled and when the theme was “Toddler food” I couldn’t say no for sure. Also when Vidya asks, how can this Vidhya say No? :-) Vidya was my first virtual friend from the food blogging community. What do I say about her and her blog? The blog name says it all – Traditionally Modern Food. I love all her recipes and especially the baked versions of thattai, vadai and other delicacies. Its in my todo list and will be trying them soon. I got a chance to meet her also. A fun person to be with and the other thing that I like about her is she readily shares her tips that she follows for posting and stuff. Now tell me who will do that?? I am glad to find a friend for life. Wishing her good luck for all her future endeavours.
Here is her social media presence
Blog link: https://traditionallymodernfood.wordpress.com/
FB link: https://www.facebook.com/pages/Traditionally-Modern-Food/762621750435010?ref=hl&ref_type=bookmark
Pinterest link: http://www.pinterest.com/tradmodfood/traditionally-modern-food/
Twitter: https://twitter.com/tradmodfood
Now coming to the recipe, I have mentioned many times in my blog that my kiddo loves soup. In my opinion, soups are best ways to sneak in the vegetables.
Initially I used to give him pureed soups and then started chunky soups. The veggie chunks soaked in the soup broth is easier to chew and a great way to introduce vegetables. The Minestrone soup is a famous Italian soup and its one of the famous dish in the Olive Garden – Italian chain restaurant in US. Whenever we go there, we have this soup for sure. Its loaded with veggies, beans and pasta. I have tried similar kind with Indian spices but here is the recipe with Italian spices. Its a filling soup and you can pack this for lunch too along with some sandwich.
Ingredients:
Shallots: 4
Celery – 2 stalks
Carrot – 2
Zucchini – 2
Tomatoes – 3 to 4
Red kidney beans – 1 can
White cannellini beans – 1/2 can
Vegetable broth – 1 can (32 oz)
Extra Virgin Olive Oil – 2 tbsps
Shell Pasta – 1 cup
Dried Oregano – 1 tsp
Dried Basil – 1 tsp
Salt – 1 tsp
Freshly crushed pepper – 1 tsp
Grated cheese while serving – as required (Parmesan will go well, but you can choose your favorite)
Water – 4 cups
Steps:
Boil the three tomatoes in 4 cups of water till the skin peels off. It will take upto 12-15 minutes
While the tomatoes are getting done, chop the shallots, celery, carrots and zucchini.
Let the tomatoes cool, peel the skin and chop them into chunks.
Heat the pan and add oil.
Once the oil is hot, add the onions and saute till they are translucent.
Now add the chopped veggies, oregano, basil and salt and Mix well.
Let it cook for up to 3-4 minutes.
Now add the tomato chunks and mix well.
Add the pasta and vegetable broth.
Let the pasta cook in the vegetable broth for 8-10 minutes till they are al dente.
Finally add the beans and crushed pepper and let it cook for another 3 minutes.
Thats it. Yummy soup is ready. Serve hot with shaved/grated cheese and bread. #MinestroneSoup 
Notes:
1) You can use regular onion instead of shallots. The traditional recipe doesn’t call for shallots though.
2) If you notice I went with store bought beans and broth. You can make them from scratch too. Soak a handful of beans and pressure cook it by adding 1/4 tsp of salt. Similarly whenever I do kootu, I save the boiled veggie water and use it as broth. But if I don’t have it in hand I go for store bought.
3) You can also use canned tomatoes and that gives you the red color to the soup.
I prefer Low Sodium canned products and when you use the canned beans rinse them before adding it to the soup and adjust the salt accordingly
Vegetable Soup with Garbanzo beans & Pasta
Kiddo is soup lover and he happily takes it for lunch. Soup is the easy way to sneak in vegetables and beans. This soup can be prepared fast and you can vary the vegetables as per your taste. When you don’t feel like making soup from scratch, this will be one of your option. You can use home made vegetable broth or store bought too. Same with garbanzo beans. You can use store bought one or prepare it home. Easy soup loaded with carbs (pasta) and protein.
Vegetable Soup with Garbanzo beans & Pasta
Prep Work: If you are not using canned beans, soak 1/4 cup of garbanzo beans overnight and pressure cook them by adding 1/2 tsp of salt.
Ingredients:
- Low Sodium Vegetable Broth – 1 Can
- Onion – 1/2 of medium sized
- Carrot – 1
- Celery – 2 stalks
- Beans – 7-8
- Salt – as per taste
- Pepper powder – as per taste
- Bay leaf – 1
- Garlic – 2 gloves
- Oil – 2tsps
- Jeera – 1 tbsp
- Garbanzo beans – 1 can
- Petite pasta (any shape) – 1/2 cup
Steps:
- Chop the onion, carrot and celery into small cubes
- Heat the casserole or kadai, in which you are going to make the soup and add oil.
- Now add Jeera and bay leaf.
- Crush the garlic and add when Jeera splutters.
- Sauté it for 2 minutes and then add onion and fry them till they turn golden brown.
- Now add the celery,beans, carrot and sauté them for 5 minutes.
- Add the whole can of Vegetable broth, the beans and the pasta.
- Add salt and pepper powder.
- Allow it to simmer for 20-25 minutes till the vegetables and pasta gets cooked.
Add butter (if you like) before serving.
Jeera and Bay leaf adds a different flavor to this soup. You can vary it with different veggies.
Packing it for lunch: I usually pack pastas and soups in these thermos and it keeps the food warm. When I pack soup, I make sure I pack crackers too. So today its peanut butter cracker.
Submitting this post for Blogging Marathon #45 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging Marathoners doing BM#45
submitting this for kids delight
Broccoli and cheddar cheese soup
I have mentioned in the blog before that I am big time soup lover. I can have soups, irrespective of the weather and time. I tried this soup for the first time at my office cafe. Its a yummy, creamy soup and loaded with cheese. Broccoli a very healthy veggie with lot of vitamins and minerals. Luckily vaandu likes this veggie very much. I usually bake it for him. He is also a big soup fan and I thought why can’t I try this broccoli soup. This is what I did,
My soup did curdle a bit as I used 2% milk and also curdling depends upon the cheese variety. Here are some tips for rich and creamy soup.
Ingredients:
- Broccoli – 15 florets
- Milk (2%) – 1 cup
- Water – 3 cups
- Salt – 1 tsp (as per your taste)
- Pepper – 1.5 tsp (as per taste)
- Sharp Cheddar cheese grated – 1/2 cup (You can opt for mild cheddar too)
Steps:
- Pressure cook broccoli 1.5 c ups of water.
- Let it cool down and blend it nicely.
- Now simmer this broccoli mixture along with 1 cup of milk in medium heat.
- Salt salt and pepper and the grated cheese.
- Once the cheese melts, remove it from the heat and its ready to serve.
Serve hot with croutons or tortilla chips.
Sweet Corn and Carrot Soup
I love soups. And luckily my little one loves soups too. This completely home made one from scratch. Very healthy and pretty easy to make.
Ingredients:
Sweet corn: 1 cob
Carrots : 3
Milk – 1cup
Salt – 1 tsp (adjust as required)
Black pepper powder – 1 1/2 tsp (adjust as required)
Onion – ½ finely chopped (optional)
Butter – 1 small cube sized
Water – 1 cup
Steps:
• Remove the husk from the corn and cut them into two halves
• Peel the carrot skin and chop them into big chunks
• Pressure cook / Boil the corn and the carrot with milk and water.
• Allow it cool down and blend into smooth paste.
• Now add water to your desired consistency.
• Heat the butter and add the chopped onions. You can use green onions also instead of regular ones.Once the onions become golden brown add the pureed corn and carrot.
• Add salt and pepper powder as per taste.
• Let it simmer for about 10-15 minutes. (add more water/milk if required)
• Add additional butter while serving for more taste.
Home made sweet corn and carrot soup is ready.
