Quick and Simple Vegetable Soup

What do U do next  after baking a big batch of smelling so good kinda  and of course so yummy bread sticks ? You make a soup for the dinner. I know it doesn't look very tempting but taste wise it's not a compromise. Simple enough to put together in just a few minutes, let it simmer for little bit and it's ready.

It also happened to be the day when I was running out of  my fresh groceries. I did had enough carrots,celery & garlic to make a base for this soup. I used up whatever I had on hand but one can easily change the vegetables as per their taste & convenience. Use olive oil & vegetable stock and it's a perfect vegan soup.

What I used :

• three stems of celery
• two carrots
• one small turnip
• 3-4 radishes
• 1 cup chopped asparagus stems/bottoms *(see notes)
• few cloves of garlic(I used 6)
• small floret of broccoli ( I added it because I had to use it, usually I don't put broccoli floret in the soup)
• 1 Tbsp. of extra virgin olive oil/ butter
• salt (as per your taste)
• black pepper (as per your taste)
• 2 tsp. of any kind of hot sauce
• 2 big squirts of tomato ketchup
• 1 Tbsp. of white vinegar
• 4-5 cups of vegetable/chicken stock

* Notes : cut the coarse woody ends of the asparagus stalk. Technique here is, hold the bottom end of the stalk with one hand & with the other hand hold the center part of it & now try to break it, where it breaks taking that as guideline cut the bottom from all the stalk usually around 2-3 inches from the bottom. For the soup we are only using bottoms, so peel them because skin of those hard part of the stalk  doesn't get soft even after cooking.

 

What I did :

1. Chop all the vegetables into small cubes, try to keep them equal size.
2. Chop the garlic.
3. Heat oil/butter in a pot.
4. Add garlic, sauté it for 30-40 seconds. Add all the chopped vegetables, sauté them till they get soft around 7-8 minutes.
5. Add salt, black pepper, hot sauce and ketchup, stir.
6. Add chicken/vegetable stock. Once it reaches boiling stage turn the heat to low & let it simmer for 15-20 minutes.
7. Once it's almost ready. add vinegar mix it up & turn the heat off.

Soup is ready to be served with sun dried tomatoes & cheddar cheese breadsticks. To turn it into complete meal on a cold day(which this year seems to be never ending) I pan fried some chicken sausages, oven roasted some asparagus and sweet potatoes.

 

Kale and Vegetable Soup

Right now is the perfect time, to start back on to the blogging. Nothing special about this time, it's just that once you take a break from something it's always difficult to go back. So, right now and I really mean that, hardly 5 minutes back(before I started to write this post) while checking some old photos I saw this photo taken back on August 24th of this year and I decided right now is the right time to blog about it. If I don't do it right now it'll again take months.

 

This soup was not made for blog. But when I made it for the first time back in august and one spoon of it and first thing I said to myself(actually to my family) was that this recipe needs to be shared. It's so tasty, specially with the onset of cold weather it's perfect for any night of the week. Since then I have made few different versions of this but the one I'm gonna share today is the original one. Kale is the star ingredient in this. Kale is one of the super foods, it has lot of good qualities but it's also the food which has lot of residual pesticides, so organic is the way to go for this.

 

Notes :

•  It's not easy to buy everything organic but in my household I have my own list of what to buy organic and what not to. So kale, celery, carrots and corn from this recipe falls under the organic list. I so want to discuss more about organic food here but it has to wait.
• I like to chop veggies, specially kale, very fine for this kinda soup. Pressure cooker method does make veggies very soft but the veggies used in this soup still retain their shape & the reserved sautéed veggie mixture of mushrooms, peas & corn give the final soup a nice texture.
• In case if Kale is tough you can skip using it's stem or chop little extra at the bottom to discard & chop rest of the stem very finely. In my case I'm getting some really young & soft  organic kale in my local grocery store.
• I'm using Pressure cooker but this soup is very easily doable in any regular pot/pan.
• The peas and corn I use are usually very tender, in case if you have tough ones you can also boil them first.

What I Used :

• 1 small bunch of fresh organic kale, chopped(approx. tightly packed 3 cups)
• 2 stems of celery(pref. organic)
• half red onion
• 4-5 cloves of garlic
• 2 green chilies
• 2 medium size carrots
• one cup chopped mushrooms
• half cup peas (I used frozen)
• half cup corn kernels(I used organic frozen)
• water/chicken stock/ veggie stock around 4 cups
• salt as per taste
• 2 pinches of black pepper
• squirt of tomato ketchup (don't miss this, it add a nice flavor)
• Lemon juice as per taste
• 1 Tbsp. extra virgin oil (divided use)
• few spoons of grated cheese of your choice for garnishing(our new fav. is Jarlsberg)

What I did :

1. Clean and wash all the vegetables. In case of Kale if using fresh bunch, chop around 1 inch stems from the bottom & discard.
2. Finely chop all the veggies, garlic & green chilies.
3. Heat the pressure cooker on med. high and add 1/2  tablespoon of oil and sauté chopped mushrooms in it. Once they start to get little brown add peas & corn. Sprinkle pinch of salt and sauté  for 3-4 minutes, stirring in between.
4. Using a slotted spoon take out half of this mushroom, peas & corn mixture out of the cooker and save it for using it later in the soup.
5. Turn the gas to med. and add rest of the oil to the cooker. Add chopped garlic in the cooker. Let it cook for 30-40 seconds & then add rest of the veggies. stir everything and sauté  for 3-4 minutes.
6. Add salt, black pepper, green chilies and tomato ketchup. Add around 4 cups of water. Close the cooker lid and let it cook.
7. After one whistle turn the gas on slow & keep for another 2-3 minutes. Turn the gas off. Once all the steam escaped then only open the cooker.
8. When ready to serve. Pour soup into the soup bowls, add some lemon juice, mix and  garnish each bowl with tablespoon or so of reserved mixture of mushrooms, peas & corn and top it with some grated cheese. Enjoy it with some hardy toasted bread.

Spicy Kabuli Chana/Chickpeas with Veggies

Kabuli Chana/Chickpeas/Garbanzo beans needs no introduction, it's one popular bean through out the world. Specially in Mediterranean & Indian(to be more specific north Indian) Cuisine it has a lot of importance, 99% of Indian restaurants have Punjabi Chole/Chana Masala on their menu. Kabuli Chanas are white in color & the name Kabuli comes from the city name Kabul(capital of Afghanistan). For very long time Afghanistan was the gateway to Indian sub-continent and it is suppose to be the place from where Kabuli Chana/Chickpeas were introduced in Indian subcontinent. Now, India is the largest producer of Chickpeas in world.

From Indian Cuisine the most popular Chana/Chickpeas dish is Chana Masala or very popularly known as Chole in north Indian households, which goes with the combination of Puri/Bhatura/Kulcha (flat Indian breads). I have already posted Chana Masala/Punjabi Chole recipe here. Today I'm sharing a very healthy but less time consuming recipe and taste wise also it's a hit.

What U need :

• 1 cup of dried uncooked chanas/chickpeas, soaked overnight.
• 1 tablespoon of chopped garlic
• 1 med. size onion, thinly sliced
• 2 tablespoon of tomato paste
• 3-4 green chillies, chopped finely
• 1 & 1/2 cup of veggies, chopped into small bite size pieces( I used carrot, zucchini & eggplant/baingan)
• salt
• 2 bay leaves
• 1 tsp. paprika
• 1 tsp. dhania/coriander powder
• 1 tsp. jeera/cumin powder
• 1 tsp. garam masala
• handful of chopped cilantro for garnish
• l & 1/2 tablespoon oil

What U do :

1. Boil the chickpeas with 1 tsp. of salt & 2 bay leaves.
2. Once the chickpeas are cooked, heat oil in a heavy bottom pan. Saute garlic for few seconds, add onions, cook till translucent.
3. Add chopped veggies, sprinkle some salt, saute them. Once they are around half done add all the dry spices.
4. Next add tomato paste & little liquid from boiled chickpeas and green chillies. Also add drained chickpeas(see notes) to it and cook it covered till the veggies are done.
5. Garnish with fresh cilantro & serve with roti/naan or with your fav. bread.

If U don't count the time for boiling the chickpeas, this dish hardly takes 20 minutes or so and it's ready for one wholesome meal.

Notes :

1. If U prefer canned chickpeas, drain the liquid & rinse them with fresh water, no need to boil.
2. In case if U r boiling your own chickpeas try to boil them with just enough water as the final dish is dry kind. But if U have extra liquid use it in other dishes or for roti (Indian flat bread)dough.
3. I usually boil some extra chickpeas & keep them handy in the fridge to throw them in different dishes & if nothing else, works good in lentil salad.
4. I use whatever veggies I have on hand , so far I've used celery, parsnip/mooli, cauliflower, Indian bottle gourd/ghiya, spinach, beetroot(careful with this as it'll turn the whole dish into dark pinkish red color, so only if U like it that way).
5. I usually add all the veggies together (except leafy ones if using), that way the veggies which cook quickly like zucchini will get mushed up & U get kind of thick masala(not too much). For leafy veggies I add them once rest of the veggies are half done.

All dressed up Eggless Carrot Cupcakes- A Thank You gift

It's officially summer here, with DD's school closed for the school year. For this year when I asked her what she wants for her teacher as a thank you gift, she asked me to bake carrot cupcakes for her with little carrot decorations on top....she remembered from one of her conversations, that her teacher loves carrot cake. So we baked these goodies for her second grade teacher & other staff, which they really liked.

But I really like to share one of her classmates opinion on those cupcakes(they didn't get to eat cupcakes....school district policy no home made goodies for students).....a compliment given by an 8 yr. old(her best friend), which she told me about after coming back from school.........S said  " I want your mom to bake cake for my next b'day as I think she's a professional"......wooohhhoooo, she made my day......these cupcakes are not the prettiest one but I was amazed that how an 8 yr. old can get so happy by just looking at simple things....isn't being child a greatest thing in this world.

For cupcakes I used my old trusted eggless carrot cupcake recipe & for icing :

1. 4 Tblsp. butter
2. 4 Tblsp. veg. shortening
3. 4 oz. cream cheese
4. 1 tsp. clear vanilla extract
5. 2 cups confetioner sugar

Cream first 4 ingredients, slowly add sugar & mix till everything gets together & smooth. I was left with almost a cup of icing after frosting dozen cupcakes. So one can easily half this recipe if making for dozen cupcakes. Carrots for decorations were made using fondant & for leaves tinted little icing with green color & piped it using leaf tip.

Note : I used veg. shortening because it was very hot day....temperature reaching almost 93 degree on that day & was not sure that if cupcakes will get a chance to sit in the fridge or not in the school before they are consumed. Only butter & cheese would have made frosting little runny consistency I guess, but you can totally leave shortening out & increase the amount of butter or cream chesse acc. to your taste.

Also made a little shell bookmark using crochet, as DD told me that my teacher loves reading so much that sometime she stays up late in the night just to read her fav. books.