Tomato Cilantro Soup

Tomato soup needs no introduction - it is a universally popular and well-loved soup with as many recipe variations as the number of cooks preparing this delicious concoction. A perfect recipe for chilly weather, one sip of this steamy broth warms the heart, body & soul in equal measure. I prepared this Tomato Cilantro Soup recipe at a time when I was feeling sick & everything was tasting like cardboard (ugh!). My version is quick and easy to prepare, and has Coriander (Cilantro) as a key ingredient - this atypical seasoning brings a unique aroma and taste that adds to the deliciousness of the soup. Oh, it felt like heaven as the rich, thick, creamy & aromatic flavors opened up my taste buds and brightened my dulled senses. Hope that you enjoy this recipe, in sickness & in good health :)

TOMATO  CILANTRO  SOUP  RECIPE

Serves : 2-3

Ingredients:

5 Large red ripe Tomatoes; roughly chopped

1 cup roughly chopped Onion

1/3 cup chopped fresh Cilantro (Coriander) leaves

1 tsp Cumin seeds

1 tbsp minced fresh Garlic; peeled

Salt, to taste

Freshly ground Black Pepper, to taste

2 tbsp Sugar/Honey or to taste

1 tbsp Olive Oil

1 1/2 cup Water or Vegetable Stock

2 tbsp Fresh Cream

2 tbsp finely chopped fresh Cilantro (Coriander) leaves; for garnishing

How to make Tomato Soup

1. Heat oil in a deep pan on medium heat.
2. Add cumin seeds & onion. Saute until the onion becomes translucent.
3. Add garlic and saute for 1 minute.
4. Add tomatoes & cilantro leaves. Saute for 8-10 minutes.
5. Add water/vegetable stock & salt. Bring to a boil, lower the heat & cook uncovered for 20 minutes while stirring intermittently.
6. Turn off the heat. Puree the contents with immersion blender (or food processor or regular blender) until smooth.
7. Return the pureed mixture to the pan. Add black pepper, sugar/honey to taste. Cook on low heat, covered, for about 5 minutes or till the soup thickens. 
8. Remove from the heat. Adjust seasoning as per taste.
9. Serve hot with a spoonful of cream in each bowl & garnished with cilantro leaves.

Read more ...

Vegetable Clear Soup

Vegetable Clear Soup is a delicious, nutritious, low-calorie and light soup that is sure to warm up your insides on a chilly night. It is so quick and easy to prepare Vegetable Clear Soup that most people believe that this soup does not need a recipe - just find the veggies in your refrigerator, throw them in boiling water, add salt and the soup is ready. This technique will certainly produce a soup, but more is needed to get a great taste. In my recipe, I add a certain set of ingredients to get a spicy and flavorful taste. Try it for yourself and see :)

Vegetable Clear Soup Recipe

Serves : 2

Ingredients:

1/2 cup thinly sliced roundels of Carrot
1/4 cup chopped Spring Onion
1/2 cup cubed Red Bell Pepper; deseeded & cut into 1-inch cubes
6-7 Broccoli florets
10-12 leaves of Chinese Cabbage (Bok Choy)
2 pods of Garlic; peeled & minced
1 Thai Chilli (optional); destemmed & finely chopped
5 cups Water or Vegetable Stock
1 tsp Vinegar
1 tsp Soy Sauce
Salt to taste
Freshly ground Black Pepper powder to taste

How to make Vegetable Clear Soup

1. Heat water in a deep pan on medium heat.
2. Add garlic & bring to a boil.
3. Add carrot, red bell pepper, spring onion, Thai chilli. Cook for 8-10 minutes or till all the vegetables are almost done.
4. Add broccoli, chinese cabbage, salt, vinegar, soy sauce, black pepper. Mix well & cook for 2 minutes.
5. Serve piping hot.

Tips:

You can use any veggies of your choice for the soup (mushrooms, celery, cauliflower, green peas etc).

Read more ...