12 Easy Soup Recipes for Ramadan | Ramadan Recipes

 

10 filling and nutritious Soup recipes to try during Ramadan. It's now just 2 weeks to start holy month of Ramadan from 29th June 2014 here, in India Ramadan will mostly start from 29th June 2014 as always it's gets behind by a day. Last year I posted collection of recipes for Ramadan and it was a huge list to include everything, then itself I decided that next year I will do this in segments as it's faster to load and easy to access and more over as one of my friend was teasing last year Ramadan collection was like a mini recipe index :)

Carrot Beetroot Soup | Easy Soup Recipes

Carrot Beetroot Soup is another easy, healthy and quick soup that I make and the fact that it looks more like tomato soup (thanks to beets) is just wonderful. I made this soup last week along with Indo-Chinese lunch and needless to say loved the soup, beetroot add wonderful color to this soup as it's does to any soup :) This soup recipe can be modify to suit one needs like adding more beets or any other vegetable of choice too.  

Carrot And Ginger Soup Recipe

Soup is comfort food for me and I mostly make this when someone is not feeling well simply cause nothing is more comfort than having a hot, spicy, creamy soup do you agree?  Since we are falling sick one after another I rely mostly on soup as it's also very easy to prepare.  DH likes tomato soup any day so for him mostly I make that or I do some time Pappa Al Pomodoro aka tomato bread soup to have as dinner, this carrot and ginger soup I made as lunch to have it with bread toast last week.  

Paruppu Rasam | Easy Rasam Recipes

My mom use to prepare rasam only once in a blue moon and it use to be just for us.  I do same too since DH doesn't like tamarind base things it's difficult for me relish sambar, kuzhambu etc but once in a while I made these things just for myself.  Normally I make pepper rasam since I like pepper taste in rasam, but for change  I do try different things and dal or paruppu rasam is one such thing.  It's easy, simple and taste yum due to dal.  Hot pipping rasam, steamed rice and some papad is just a delicious comfort food.  Add any simple stir fry or poriyal to make a complete meal.  You can make it simple by whenever you make dal just keep little aside to make this rasam, that's what I do, me and DH both happy.  He eats the dal and I relish on rasam :)

Pappa Al Pomodoro | Tomato Bread Soup

Hope you all had great start of year, I wanted to start this year with a sweet note but then I changed my mind and thought of having a healthy start with this easy and delicious soup.  Pappa al pomodoro or tomato bread soup is one of my favorite and I always make this when I bake my wheat bread, last part of bread always transform into this delicious soup. 

I wanted to post this recipe for years now but never manage until I made this recently for lunch with not home made bread instead I used white & multigrain breads.  You can try this soup with any bread of your choice.   This makes delicious, healthy breakfast, lunch or dinner and if you try once you will sure love this filling soup, the plus point if you have stale bread use it for this recipe and it's a perfect winter soup - filling, warm and comfort ..what say?

Ingredients for Tomato Bread Soup  [ Serves - 2]

Breads - 5 pieces [ I used white and multi grain breads]
Onion - 1 large
Tomato - 2 large
Olive Oil - 2 tbsp
Minced Garlic - 1 tbsp
Chili Flakes - 1/2 tbsp
Salt & Pepper - to taste
Tomato Ketchup - 1 tbsp
Italian herbs - 1/2 tbsp
Parmesan Cheese - 2 tbsp (for garnish)
Water - 1 cup

Method

1. Slice onion and chop tomato.
2. Cut bread in to pieces
3. In a wok or pan heat oil add minced garlic and sauté until light brown, keep stirring to infuse oil with garlic flavor.  Add onion and saute until translucent.

4. Now add tomato and cook for 2-3 minutes cover.
5. Add salt, chilli flakes mix and cook until tomato fully mashes.

6. Allow to cool and grind.  We don't have to grind into smooth paste, if you like little chunky.
7. Bring soup back to pan add 1 cup of water, add tomato ketchup, herbs, pepper and bring it to boil.

8. Add bread pieces, cover and cook for 5 minutes or until bread becomes soft in medium heat.  Add more water if required.
9. Adjust salt and pepper.

Garnish with cheese, pepper, herbs (if wish) and serve warm.

Have a nice day ~~

Cabbage Soup Recipe

 
I make cabbage soup more often than any other soups as it’s super easy to prepare and taste good.  Most of the time half of my cabbage goes in making soup, there are many ways this soup can be made, you can add any other vegetable of your choice or even sambar powder.   But this plain soup goes well with any spicy pasta.  


I like to make my own soups rather using readymade versions, once you get hang of making soup there’s no looking back and for most of the soup you can follow same recipe, there’s no rocket science here.  I never thought of posting this simple soup recipe but this is for one of the friend whom keep asking me to post. 



Ingredients [ Serves 3]

Chopped Cabbage  - 2 Cups
Onion - 1 [medium]
Minced Garlic - 1 tsp
Olive Oil - 1 tsp
Clove - 1
Cinnamon Stick - 1/2” piece
Vegetable Stock Cube - 1 [optional]
Water - 4-5 Cups
Salt & Pepper - To taste



Method

1. Chop cabbage and onion, mince or grate garlic.
2. In a pressure cooker or pan heat oil add garlic and onion and sauté until translucent.
3. Add clove, cinnamon, cabbage and sauté for 2 minutes.
4. Now add salt,  vegetable stock cube (if using) and 1 cup water and cook for 1 whistler or until cabbage becomes soft and cooked if using pan.

5. Allow to cool and then discard clove and cinnamon pieces.
6. Transfer everything to blender or mixer, add 2 cups water and blend until smooth.
7. Bring back everything to pan again and add water 1-2 cups if required.  Add pepper and adjust salt.  Bring it to boil.

Serve warm and relish.


Variations ~
1. Add a potato or broccoli along with cabbage.
2. You can skip clove and cinnamon and add 1 tsp of sambar powder, it taste good.
3. Remember to discard clove and cinnamon before making puree. 
4. While boiling the soup in the end, add 2 tbsp of Parmesan cheese for delicious cheesy version, kids will love it (don’t use sambar powder in this case).
Have a nice day ~~

Creamy Cauliflower Soup

I made this cauliflower soup along with pasts with beets pesto.  This soup is simple, delicious and creamy and goes well with everything.  This is first time I used milk in soup and like it, it also helps to make soup creamy.  While making this soup suddenly it hit me we can use this soup as base white sauce for pasta, making the pasta more healthy, delicious. Just add 1 tbsp of more flour to along with milk to make it thick sauce.  Try this simple soup, you will like it too.  



Ingredients: [Serve 4]

Cauliflower Forests -2 cups
Potato - 1 medium size
Onion - 1 medium size
Chopped Garlic - 1 tsp
Bay Leaf - 1 [small]
Olive Oil - 2 tsp
Water - 1 1/2 cups + more as required
Salt - to taste
Milk - 1/2 cup
Plain Flour - 1 tbsp
Parmesan Cheese - 3 tbsp
Chilli Flakes - 1 tsp



Method:

1. Wash and cut cauliflower in small florist's, peel and chop potato and slice onion. 
2. In a pan or pressure cooker heat oil add bay leaf and sauté for 30 seconds, add garlic and sauté until light brown. 
3. Now add onion and sauté until light pink, followed by potato and sauté for 1 minute too.  Add cauliflower sauté for 2 minutes. 
4. Add 1 1/2 cup water, salt cover pan and cook until everything gets cooked and tender around 8-10 minutes on medium-high flame or pressure cook for 2 whistles.
5. Meanwhile whisk plain flour with milk and keep side.  Make sure milk is at room temperature or warm.
6. Discard bay left and puree everything in a mixer or blender, transfer puree to pan.  Add 1-2 cups water and flour & milk mixture, cheese stir everything well, adjust salt if required.  Bring it to good boil and off flame.

Serve hot/warm & garnish with chilli flake. 



Variations

~ Add fresh crushed pepper if required.
~ You can skip potato if you like. 

Have a nice day ~~

Curried Pumpkin Soup

DH brings pumpkin/kaddu/kumda/kumro quite often, there are few recipes which are very regular one of those is pumpkin dry curry or say stir fry, other one’s I shall post soon.   I wanted to make pumpkin soup for long as it’s one of the favourite at ‘The Soup Shop’ and after having it at Secret Recipe I decided to try it.   Exactly like Secret Recipe I made it as curried pumpkin Soup and as expected it was delicious, creamy with hint of spices.  This easy soup is filling and goes well with western, Indian or Chinese food, we had it with fried rice. Try this simple soup recipe and I am sure you will love this too as we did. 


Ingredients: [Severs 3-4]
Chopped Pumpkin/Kaddu/Kumda - 2 cups
Onion - 1 medium
Garlic - 1 tsp chopped
Ginger - 1/2 tsp chopped
Cumin Seeds - 1/2 tsp
Curry/Sambar Powder - 2 tsp
Curry leaves - 4
Oil - 1 tbsp
Vegetable Stock Cube - 1
Water - 1.5 cup + as needed
Salt - to taste
Pepper - to taste [if needed]
Cilantro - 2 tbsp chopped
Garam Masala  - 1/2 tsp [optional]


Method:
1. In a pan or pressure cooker heat oil, add cumin seeds and let it crack.
2. Add ginger and garlic and sauté.  Add onion and sauté until light brown.
3. Add pumpkin pieces and sauté for 2 minutes
4. Add curry or sambar powder, garam masala and mix well.
5. Now add 1.5 cups water, curry leaves, vegetable stock cube, salt and give a stir
6. Close pan with lid and cook for 10-15 minutes or until pumpkin gets cooked or pressure cook for 1 whistler.
7. Once pumpkin cools down, puree it in mixer or blender.  Bring it back to pan, add water 2 cups or as required and simmer for 3-4 minutes, adjust salt if required.   Add chopped cilantro and off flame. 
Serve Hot/warm and relish the soup.

Variations:
1. You can add 1/4 cream while simmering the soup for creamy soup.  But the soup itself is creamy I don’t find a need of adding any cream.
2. Quantity of water to add while simmering is depends on how you like your soup consistency.
3. Add pepper powder only if required, otherwise it really not needed.
4. If you are using curry powder you can avoid garam masala.
5. While serving you can add 1tsp of olive oil on top of soup if you prefer. 
Have a nice day ~~

Chicken Clear Soup | Oil Free Cooking

After chocolate walnut cookies, I thought of posting this easy chicken soup recipe which can be made in jiffy.  This chicken soup is very simple and best for any day whether summer, winter or rain.  If having cold/cough it’s good to have this soup too.  If you are making any chicken dish, just take few chicken pieces with bones are good for this and make the soup.  With extra dose of fresh crushed pepper this soup taste very delicious and honey adds sweetness plus it’s good for throat.  As the fresh chicken leaves it’s oil by itself this soup doesn’t require oil or butter too.  You can also add chopped carrot, peas etc.  Try this simple and easy chicken soup, perfect for kids or adults. 


Ingredients: [Serves 2-3]
Chicken Pieces- 1/2 cup
Minced Ginger-Garlic - 1 tsp
Chopped Cilantro - 2 tsp
Salt and Pepper - to taste
Water - 3 cups
Honey - 2-3 tsp

Method:
1. Add everything except honey in a pot/wok/pan bring it to boil and simmer until chicken gets cooked around 10 minutes/
2. Divide the soup in 2-3 bowls and add 1 tsp honey in each bowl before serving. 
Have this soup hot and relish. 

Have a nice day ~~

Tamatar Ka Shorba | Tomato Soup with spices Indian Style | Oil Free Cooking

Do you like tomato soup?  I am sure most of you going to raise your hands,the how about do you like tamatar ka shorba?  Well, tamatar shorba is spiced version of tomato soup and it’s definitely more delicious than normal tomato soup.  Whenever I get fresh, juicy tomato I prepare this shorba since DH like this a lot, infact this is the only soup that makes him happy of all the soups I make.



This is one of the easy soup to prepare, just pressure cook everything, blend and simmer and the best thing it’s oil/butter free can it get better than this?  It makes a excellent soup for any get together or potluck, try it to know what I am talking about.



Ingredients: [Serves 2-3]

Tomato - 4 medium size /300 gms
Onion - 1 small / 50 gms
Green Chillies - 2
Beetroot - 1 small piece [1 tbsp chopped]
Minced Ginger-Garlic - 1 tsp
Bay Leaf - 1 small
Clove -1
Cardamom - 1
Cinnamon Stick  - 1/2” Piece
Chopped Cilantro - 3 sprigs
Salt and Pepper - To taste
Besan/Chickpeas Flour - 2 tsp [optional]
Sugar - 1/2 tsp
Water - As needed [around 4-5 cups]
Fried Bread Pieces - 8-10 [optional]




Method:

1. Wash and chop onion, tomato, green chillies and beetroot.

2. In a pressure cooker container add all the ingredients with 1 cup water except fried bread pieces, besan and sugar and pressure cook for 3 whistles.



3.  Once pressure released discard all garam masala like bay leaf, cinnamon, clove & blended everything using a mixer or blender.



4. Add the puree in a pan with 2-3 cups of water and bring it to good boil.  Add sugar and simmer for 2-3 minutes in medium heat, adjust salt & pepper if needed.

If you want to make the soup thick, mix 2 tsp besan with little water and add  to soup after 1st boils comes.  I didn’t add.  Our soup is ready.



Have hot soup with few fried bread pieces and relish.



Variations

~ Water quantity depends on how you like your soup, I like little thick so I added around 4 cups of water. 

~ You can strain the puree before boiling, I normally don’t do this for most of the soups.

~ Discarding all the garam masala items used is important.  If you don’t discard all masala and grind it then soup will be very spicy and this spiciness is very sharp you won’t be able to drink it, this is from my experience!

~ You can do the cooking in a open pan instead of pressure cooker. 

~ You can add 1/2 tbsp of butter while boiling soup.

Have a nice day ~~

Fresh Corn and Capsicum Soup

I was never a soup person, I use to have soup only in restaurants and limit myself with tomato soup and if I venture out to any new soup most of the time my experience would not be so good. Now a days I try to make different variety of soups at home just to keep myself interested in it.  I am also showing how easy it to make corn kernels off the cob.

 

I had fresh corn to use and I wanted to do something other than usual corn on the cob which anyway I did for the another corn. I found this recipe at SK website and changed almost fully to do it my way, the result yummy delicious and filling soup. Fresh sweet corn and roasted capsicum adds a wonderful flavour and texture to the soup and to my surprise even DH liked it which is very unusual. So as I always say if you looking for something different, simple and elegant then this is for you

Severs - 2-3
Adapted from: Sanjeevkapoor.com

Ingredients:

Fresh Corn - 1 OR Frozen Corn -1 cup
Capsicum - 1 [medium]
Onion - 1 [ medium]
Garlic Pod - 1
Olive Oil - 1 tsp
Salt and Pepper - To taste
Vegetable Stock - 2 Cups OR 1 Vegetable Stock Cube
Water

Method:
1. Remove corn’s outer husk (don’t peel it) just remove the threads and bring back the husk on the back around corn ear and roast corn on direct medium flame until it slight charred around 3-5 minutes,turning sides on intervals.

How to make Corn kernels off the Cob

2. Once roasted let it cool for a while and remove husk. Use a sharp knife run it vertically and scrap out corns, it comes around 1 Cup from 1 corn, keep aside 1 tbsp of corn kernels for garnishing. If you are using frozen corn, then thaw it and jump to step 3.

3. Wash and roast slightly capsicum on direct flame.  Soak in water, remove skin and chop it, keep aside. Chop garlic and onion.

3. In a pan heat oil, sauté garlic until light brown  add chopped onion and sauté until transparent, add corn and sauté for a minute.

4. Add capsicum and mix well.  Add salt, pepper, vegetable stock cube and 1 cup water.  Bring it good boil and let it simmer for 3 minutes or until corn gets cooked.

5. Let it get cool and then  transfer everything to a mixer or blender.  I don’t add more water while blending just to make sure my mixer doesn’t overflow. If you wish you can add more water or stock.

6. Grind it to smooth paste and transfer back everything to the pan and add 2 cups of water and bring to boil.  Adjust salt and pepper if required.

Garnish with reserve corn kernels, chopped spring onion/cilantro, or carrot choice is yours. I used corn and chopped carrot. Serve hot, we had it with fried rice.

Note:
~ You can add little corn flour mixed in water to thicken the soup but I don’t find it necessary to do that as the soup by itself thick and creamy.

And this soup makes it way to Lubna's Joy from fasting to feasting IV.
Have a nice day ~~