Winter Vegetable Soup

Soups are my favourite... I do a lot of experimenting in soup and every time it turns out be success... this winter Veg soup is based on a tomato soup where in I have reduced the content of the tomato soup powder to half as I wanted it to be little thin and light. A lot of variations can be done here, shredded chicken can be added, a lot more fresh vegetable can be added, base flavour can be changed to leek and celery or sweet corn etc.

Ingredients:

Tomato soup powder- 1/2 sachet

Garlic- 2. cut in chunk sizes

Carrot- 1, peeled and sliced

Button/Chestnut Mushroom- few, washed and chopped in bit size

Onions- 2 tbsp, chopped finely

Cumin seeds- 1 tsp

Salt n Pepper- as per taste

Butter- 2 tbsp

Cumin Powder- 1/2 tsp

Coriander leaves- for garnishing

Water - 2 cups

Serves 2

Recipe:

Put butter in a deep bottom pan and sauté the garlic. Put in the cumin seeds, add the onions and fry them till pink, add the other vegetables and fry them for few minutes. Put cumin powder and some salt, pepper, mix well and pour in the water and bring to boil. Cover the pan. This will help in quick cooking the carrots. Add the soup powder and keep stirring continuously. Let it simmer for some time. Check for the consistency of the soup and adjust the seasoning. Avoid the lumps by stirring it. Garnish with the coriander leaves and serve piping hot.

Its yummy.

Happy Cooking!!!

Veg Noodles Soup

Winters here...and so is the time for having warm soup after a long day. This recipe is for all those who do not have to the luxury to spend long time in the kitchen. I am using here the soup sachet which are available in the super market but with a twist to enhance the flavour as well make it more nutritious for the family. A lot of vegetables can be used here...but for my recipe I am using carrot, spring onions, green peas, sweet corn and a surprise element which is there in your pantry....vermicelli...yes the noodles part is the vermicelli.

Ingredients:

Vermicelli- Just a handful, don't break them

Carrot- 1, washed, peeled and chopped

Garlic- 2 Cloves, chopped medium

Ginger- 1tsp grated

Frozen Green peas- 2 tbsp

Frozen Sweet corn- 2 tbsp

Spring Onions- chopped

Green beans- few, chopped

salt and pepper- as per taste

Butter- 2 tbsp

Dried Oregano- a pinch or two

Soup powder- any choice

Water- 2 cups

Recipe:

Put the butter in a deep bottom sauce pan, sauté the garlic and ginger in it and add all the vegetables, starting with the beans as it will take a little longer time to cook and lastly the spring onions. Cover and let the vegetables cook for 2-5 minutes. Add a little salt and freshly grinded black pepper to it. Pour in the water, cover and let it boil for few minutes on high heat. This will cook the vegetables and will make them soft, add the vermicelli while its start to boil and mix well. Once the bubbles start, add the soup powder and let it simmer for some time. Check and adjust the seasoning. Sprinkle and mix the dried oregano and serve hot.

If very hungry, serve this with bread and enjoy...

Happy Cooking!!!