This weekend, DD has been sick. There has been a nip in the air and it seemed like the perfect time to whip up some warm, hearty soups. DD’s not a big fan of soups and over the last 7 years I’ve launched a campaign to get her to like them. My efforts are slowly bearing fruit. DD will not immediately say no to soups but she’ picky about the ones she likes. The following is a carrot-bell pepper soup that she absolutely loves. I got this from Sara Moulton on the Food Network and have modified it slightly, initially because I didn’t have all the ingredients and now, because the modified version is loved by DD. I have also included some other recipes here that have been a hit at our house.
Carrot Bell Pepper soup
- Carrots chopped 3-4
- Bell Peppers chopped 2
- Bread crumbs 1/2 cup
- Vegetable broth/Water 3 cups
- Salt To taste
- Pepper To Taste
- Cheese – of your choice, to taste
(So, my measurements here are all approximate. I tried to locate the recipe but could not find it. But this is a difficult to ruin soup, so feel free to adjust quantities as you go along).
Saute the chopped carrots and bell peppers in a little butter and once you’ve stirred them on high heat for a couple of minutes, turn the heat down and add the bread crumbs to the carrots and bell peppers. Stir for another couple of minutes and add vegetable broth/water. Add salt and pepper and bring it to a boil. Let the soup simmer for some time until the carrots and the bell pepper are well cooked and add cheese to finish. If the soup is too watery, add more bread crumbs. If it is too thick, add water/vegetable broth. Increase the pepper added if you have someone suffering from a cold, the pepper does wonders and warms you from within.
My modified version is below.
- Olive oil
- 3/4 cup chopped onion
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 4 cups canned vegetable broth
- 4 tablespoons chopped fresh coriander/cilantro leaves
- Tortilla chips (adjust as per the thickness needed)
- 1 1/2 cups chopped tomatoes
- 2/3 cup canned kidney beans, rinsed, drained
- 2/3 cup chopped zucchini
- 1 1/2 tablespoons minced seeded green chillies/Serrano peppers
Saute onion and garlic in olive oil; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Add tortillas, tomatoes, beans, zucchini and jalapeno to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro/coriander
Tomato Potato soup
This is just a standard tomato soup. I added potatoes to it to thicken the soup.
- Tomatoes 3 lbs
- Salt To taste
- Pepper To taste
- Potatoes chopped 2
- Butter 1 pat
- Cornstarch/Cornflour 1 tsp
Pressure cook the tomatoes. Strain the cooked tomatoes to separate the skin and seeds. Use hot water for the straining. In a pan, melt butter. Add cornflour/corn starch to it, until it forms a paste. Add the strained tomato liquid to it, stir to mix the cornstarch/ cornflour paste and let it come to a boil. Add salt, pepper and chopped potatoes. Let the soup simmer for 20 minutes and then use the back of a spoon to mash the potatoes. Adjust salt and serve hot with garlic bread or bread cubes browned in butter.
My modified version is as follows
- Tomatoes, chopped 2 medium
- Eggs 2
- Onion 1 medium
- Oil 2 teaspoons
- Ginger 1 inch piece
- Garlic, chopped 2 cloves (feel free to use more if you love garlic)
- Salt to taste
- Tomato ketchup 2 tablespoons
- Black pepper powder 1/2 teaspoon
- Vegetable stock 3 1/2 cups
- Cornflour/ corn starch 2 tablespoons
- Fresh coriander leaves, chopped 1 tablespoon
Finely chop onion. Heat oil in a non stick pan, add onion and sauté lightly. Finely chop ginger and add. Stir and add garlic and mix well. Add tomatoes and mix. Add salt, pepper powder, tomato ketchup and mix well. Add 3 cups vegetable stock and stir. Let it cook. Break eggs into a bowl and beat well. Mix cornflour with ½ cup vegetable stock. Add cornflour mixture to the soup and cook till it thickens slightly. Drop egg into the soup in a thin stream and mix gently till the egg coagulates and rises to the top. Add coriander leaves and mix. Serve piping hot.
Enjoy folks!!! These soups are sure to warm your cockles. Let me know how they turned out