Spinach & Spring/Green Onion Soup

• Ingredients:

• 5 tablespoons butter
• 1 bunch green onions, chopped
• 1/4 cup all purpose flour
• 3 1/2 cups milk 
• 2 cups fresh baby spinach leaves
• Ground nutmeg
• Salt & pepper to taste

Method:

• Melt 4 tablespoons butter in heavy large saucepan over medium heat. 
• Add green onions and sauté until just tender, about 3 minutes. 
• Sprinkle flour over; whisk 1 minute. Gradually whisk in milk. Whisk until mixture comes to boil and thickens, about 4 minutes. Remove from heat.
• Melt 1 tablespoon butter in heavy large pot over medium-high heat. Add spinach; toss until wilted and tender but still bright green, about 3 minutes. 
• Add spinach to milk mixture. Puree soup in batches in blender. 
• Return to same saucepan and rewarm over low heat. Season with nutmeg, salt and pepper. Ladle soup into bowls. Garnish with chopped green onion.

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Veggie Ravioli Soup

This soup is fast and easy to make, and tastes delicious. This soup was so satisfying to eat on a freezing cold day. It makes you feel cozy :)

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 2 cups diced fresh red  or green bell pepper and onion mix
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper, or to taste optional
• 1 cup diced tomatoes or can be use fire-roasted tomatoes.
• 2 cups hot water
• 1 teaspoon dried basil or marjoram
• 8 to 10  frozen Spinach Ravioli, preferably whole-wheat
• 2 cups diced zucchini, (about 2 medium)
• 1/2 cup carrot diced (optional)
• 1/2 cup green peas (optional)
• Freshly ground pepper to taste
• Salt to taste

Method:

• Heat oil in a large saucepan over medium heat.
• Add pepper-onion mix, garlic and crushed red pepper if using and cook, stirring, for 1 minute.
• Add tomatoes, water and basil (or marjoram); bring to a rolling boil over high heat.
• Add ravioli and cook for 3 minutes less than the package directions.
• Add zucchini, carrot, green peas and  return to a boil.
• Cook until the zucchini & carrot is crisp-tender, about 3-4 minutes.
• Season with salt & pepper.

Spinach & Corn Soup

Ingredients:

• 1 bunch Spinach (approx 2 cups), washed and roughly chopped
• 1 cup Sweet Corn Kernels (fresh/frozen/canned)
• 1 medium Onion, finely chopped
• 1 tsp Garlic, finely chopped
• 1 Green Chili, slit 
• ½ cup Milk or heavy cream
• ½ tbsp Oil/Butter
• 1-2 Bay leaf
• 1 tsp fresh Lime Juice
• Salt to taste
• Pepper Powder to taste

Method:

• If using fresh or frozen sweet corn, microwave them on high for 2-3 minutes and keep aside.
• Heat oil or melt butter in a sauce pan add finely chopped garlic and bay leaf fry them for half a minute.
•  Mix in finely chopped onions and slit green chili and cook till onions turns light golden in colour, about 2 minutes.
• Add roughly chopped spinach leaves with its tender stem and cook till the leaves starts to wilt, about 2 minutes.
• Switch off the gas. Remove bay leaf and Transfer all the contents to food processor and blend them to smooth puree.
• Transfer this puree back into a pan and add milk, sweet corn kernels and salt and pepper to taste. Add about ½ cup or more of water to get required consistency. Bring the whole soup to a gentle boil.
• Turn off the gas and mix in freshly squeezed lime juice just before serving. 
• Serve this soup hot or warm topped with few corn kernels or cream or spring onion if desired and enjoy this iron delicious bowl of Sweet Corn and Spinach Soup.

Broccoli Soup

Ingredients:

• 2 tsp olive oil
• 1/2 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 1 medium potato, peeled and cubed
• 4 cups fresh broccoli, including stems, chopped
• 2 cups vegetable broth
• 1 1/2 cups milk
  

Method:

• Heat oil on medium heat in a soup pot.
• Gently sauté onion and celery for 3-4 minutes, until onion is softened.
• Add potato and chopped broccoli, followed by the broth and milk.
• Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until vegetables are tender.
• Allow soup to cool slightly, then transfer to a blender in 2-3 batches, and blend until smooth.
• Return soup to pot and heat gently until ready to serve.

Tomato Soup

Ingredients

• 500 gms. tomatoes ripe
• 2 tbsp. sugar
• 2 1/2 cups water
• 1 bayleaf
• 1/4 tsp. cinnamon-clove powder
• 1/4 tsp. red chilli powder
• 1/4 tsp. cumin powder
• 1 tsp. butter
• 1/2 tbsp. plain flour
• 1 clove garlic

Method

• Pressure cook the tomatoes (about 2 whistles). Blend till smooth. Strain to remove seeds and peels.
• Heat butter in a pan, add the bayleaf, garlic (whole) and fry for a few seconds.
• Add tomato puree. Stir. Dissolve the flour in a little water till smooth.
  Add the flour paste, stirring continuously, bring to a boil.
• Add the seasoning, salt and sugar.
• Simmer for 5-7 minutes.
• Serve hot with bread croutons, a swirl of fresh cream, and pepper.

Winter Carrot Soup

One of my best friend made this soup. We love this soup very much, it is very healthy & testy specially in winter. You will enjoy it !

Ingredients:

• 1 tbsp butter
• 3/4th cup chopped onions
• 1 tsp garlic- chopped
• 1 inch ginger- chopped
• 4 cloves
• 2 bay leaves
• 3 medium-sized carrots
• salt to taste
• white pepper to taste
• 2 tsp lime juice
• 2 tbsp coriander
  

Method :

• Heat butter, add the bay leaves and cloves.
• Add the onions and saute till golden brown.
• Next add the garlic and ginger and saute for 5 more minutes.
• Add the carrots and salt and let cook, covered for 8-10 minutes.
• Next add enough water to cover the carrots and cook till they are completely done.
• When cooled, blend it till you have a smooth puree.
• Add water as required (for the soup consistency you desire) and heat the soup again.
• Add lemon/lime juice, coriander and white pepper .
• serve hot.