Archive for the ‘Enticing Liquids’ Category

Traditional Minestrone Soup


1 can of whole tomatoes

1/2 can of kidney beans rinsed

1/2 can of  navy beans rinsed

1/2 zucchini

1/2 carrot

1/2 potato

1 stalk of celery

1/2 onion

5-6  spinach leaves

1/2 cup cooked macaroni

Olive oil

2-3 cups Water/Broth

For seasoning:

Salt per taste

Pepper per taste

Italian herb seasoning mix per taste


Chop all the veggies. Grind the whole tomatoes (save few whole tomatoes)

In a pan add all the  veggies except zucchini & spinach. Add 2 cups water or broth.

Cook it for 10-15 mins till veggies are half cooked.

Add Kidney beans, navy beans, olive oil, italian seasonings & tomato puree to the soup.

Crush the remaining tomatoes with your hand & add to the soup.

Let it simmer for 10-15 mins. Add zucchini & spinach.

Cook till all veggies are soft.

Add macaroni,salt & pepper. Check for seasonings. Simmer for 1-2 mins.

Serve hot with garlic bread.

P.S: You may have to add more water/broth as the soup cooks.

You can add or subtract veggies per your taste.

By Poonam.R


Mix Veggie and Oat Soup


1 carrots

½ cup cabbage

½ cup beans

½ corn

1 onion

½ green bell pepper

few cloves garlic

1 tsp ginger

few green chilli one



½ cup oats


(basically you can use all the veggies in the fridge I call it the leftover vegetable soup)



saute the onion in little oil or butter

add the green chilli ,garlic and ginger and salt

add the veggies let it cook a bit and add water .

once it starts boiling add oats and let it cook.


By Anuradha Belpu

Mushroom Soup

  • 1/4 cup chopped onion
  • 1 tablespoons butter
  • 8 oz  sliced fresh mushrooms
  • 1 1/2 teaspoon all-purpose flour
  • 1 cup  vegetable broth
  • 1 cup milk
  • Salt to taste
  • 1/8 teaspoon pepper


  1. In a large saucepan, saute onion in butter until tender.  Add mushrooms and saute until tender. Combine flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. turn off the heat.
  2. Keep some mushrooms aside & blend the rest in a blender till smooth.
  3. Return the soup back in the pot.
  4. Stir in the mushrooms,milk, salt and pepper. Simmer, uncovered, for 5-10 minutes, stirring often.

By Poonam R

Super Healthy Red Lentil Soup


1 cup orange masoor dal/red lentil (shown in picture)

1 small onion

2 small cloves garlic

1/2 inch piece of ginger

1 green chilli

salt and pepper

1/2 tsp of butter

1/2 tsp garam masala/all spice/sambhar powder (optional)

fresh cilantro for garnish


Wash the dal nicely. Pressure cook with lots of water, (3 times water approx.). One whistle is enough.

In a pan fry the cut onion on butter, until nicely cooked. Add garlic and ginger grated or pieces, green chilli and spice (garam masla or sambhar masala powder your choice). Add salt and pepper. Transfer everything to the blender, add the cooked dal and water (as required). Blend nicely.

By Priya Vaidya


Carrot Soup


4 carrots, medium sized cut in cubes

1 potato, medium sized cut in cubes

2 tsp butter

2 tsp cilantro leaf paste

Salt to taste

6 Black peppercorns, crushed

1/2 tsp sugar



Heat 1 tsp butter in a pressure cooker for 30 seconds, add carrots and potato and cook for a minute. Add 3 1/2 cups water and pressure cook until one whistle. Cool, blend and set aside.

Grind the cilantro leaves to a fine paste

Heat 1 tsp butter in a pan, add cilantro leaf paste and saute for 10 seconds. Add the vegetable mixture salt, black pepper and sugar, bring 2 boil, and simmer for 2 minutes. Serve hot.


By Madhu Thube


Butternut Squash and Apple Soup

A gorgeous, lip smacking soup that fills your home with fantastic aromas of cinnamon and apples!


1 medium to large butternut squash, tender to touch.

1 and 1/2 red delicious apples ( u can gobble up the other 1/2 )

1/2 tsp cinnamon

a pinch of grated nutmeg

1/2 tsp garam masala/curry powder

a pich turmeric, coriander powder and red chilli powder

salt to taste

1 tbsp of butter

2 small cloves of garlic, finely chopped.

4 cups of low sodium vegetable stock.

1 medium onion.

1/4 cup of heavy cream for garnishing and added richness.


Peel,de-seed and cube the squash into one inch pieces.

Peel,de-seed and cube the apples.

Fine dice the onions.

In a large pot, add the butter and melt it.

Add onions and saute until golden brown.

Add turmeric, chilli powder and coriander powder, nutmeg,cinnamon and garam masala/curry powder.

Add garlic,diced apples and butternut squash.

Saute it for 3-4 mins.


Add vegetable stock to the apples and squash mix and bring it to a boil.

Simmer the heat, cover the pot and slow cook until the fruit and vegetable are completely cooked.

Transfer to a blender and blend until smooth and creamy.

Add salt to taste and heavy cream to garnish.


A dollop of sour cream on the hot soup taste amazing!

By Aditi Sheth

Creamy Spinach and Pea Soup

This ultra healthy soup is unbelievably tasty!


2 bunches of spinach, cleaned and trimmed, discard hard stems, keep the tender ones.

1 and 1/2 cup boiled green peas

1 medium onion diced in small cubes

3 big cloves of garlic finely chopped

1 cup milk

1 tsp all spice

a pinch of garam masala/curry powder

Salt to taste

a tsp of black pepper powder

2 tbl sp olive oil/butter + 1tbs sp extra for spinach.


In a large pot, heat the olive oil or butter, add the cleaned spinach leaves with tender stems.

cook for about 6-7 mins until the leaves are tender and almost wilted, then add garlic.

cook the spinach for few more minutes until completely cooked.

let it cool.

In a small pot, add oil/butter and onions, saute until golden brown.

add boiled green peas and the dry spices with salt.

saute for 2-3 mins more.

Transfer the peas-onion and spinach mix to a blender and puree until smooth and creamy.

Add milk to thin it down. Serve Hot.


A couple of spoons of cream will make this soup rich and a dollop of sour cream on the hot soup tastes amazing!


By Aditi Sheth