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Carrot Ginger Lentil Soup

10/4/2015

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A comforting hot soup for those cool Fall nights. Nourishes the body and soothes the soul.

Ingredients:
  • 2 medium - Carrots
  • 1 inch piece - Ginger root
  • 1/4th cup - Orange Lentils/Masoor dal
  • 1/4 tspn - Black Pepper Powder
  • Salt to taste
  1. Peel & chop the carrots into 1/2 inch pieces. 
  2. Peel & chop the ginger root into small pieces.
  3. Wash & drain the orange lentils.
  4. Cook the carrots, ginger & lentils together in the pressure cooker with 1 cup water. If you do not want to use the pressure cooker, boil & simmer the carrots, ginger & lentils in enough water until everything is soft and the lentils are well cooked.
  5. Let the cooked mixture cool down a bit. Blend it together into a puree with enough water to get the right soup consistency. 
  6. Pour the blended soup into a stock pot. Add salt & pepper and bring it to a boil. 
  7. Serve hot!

​Serves: 4

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Zucchini Soup

10/4/2015

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This zucchini soup is simple, nourishing, light and easy to make. My personal favorite!!
​Definitely give it a try.

Ingredients:
  • 2 medium - Organic Zucchini
  • 2 small - Shallots or 1/2 medium - Onion
  • 1/4 tspn - Black Pepper Powder
  • Salt to taste
  1. Chop the zucchinis into 1 inch cubes. With organic zucchinis, you can use the peels as they have many nutrients.
  2. Chop the shallots/onion into medium pieces.
  3. Cook the zucchini & onions together in the pressure cooker with little water. If you do not want to use the pressure cooker, boil & simmer the veggies in enough water until they are soft, but avoid overcooking.
  4. Let the cooked veggies cool down a bit. Blend them together with enough water to get the right soup consistency. 
  5. Pour the blended soup into a stock pot. Add salt & pepper and bring it to a boil. 
  6. Serve hot!

Serves: 4
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Clear Soup

8/24/2014

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 When you need a comforting end to a long hectic day, this clear vegetable soup is a perfect addition to a light dinner.

Ingredients:

  • 3 cups -  Mixed Vegetables (carrots, green beans, peas, corn, green cabbage) - finely chopped
  • 1 inch - Ginger - finely minced 
  • 3 medium size cloves - Garlic - finely minced
  • 1 small - Green chili (optional) - finely minced
  • 2 cups - Organic Vegetable Broth
  • 1 teaspoon - Olive oil
  • 1/4 teaspoon - White pepper powder
  • 1/4 teaspoon - Black pepper powder
  • Salt to taste
  • 2-3 cups - Water
  • 1/4 cup - Cilantro - finely chopped

  1. Heat olive oil in a heavy base stock pot.
  2. Add the finely minced ginger, garlic and green chili. Saute for 2 minutes on low-medium heat. Make sure the raw smell of ginger and garlic is gone.
  3. Add the finely chopped mixed vegetables. Saute for 3-4 minutes.
  4. Add the organic vegetable broth, water, white pepper powder, black pepper powder and salt. Stir well.
  5. Cover the stock pot and let the soup simmer on low-medium heat for about 10-15 minutes. Stir occasionally. 
  6. Add the chopped cilantro and stir well. Let simmer for 2 minutes.
  7. Serve hot clear soup with noodles or salad.

         Serves 4-6
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Green Moong Dal and Power Greens Curry

4/11/2014

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A power packed combination of beans and greens.

Ingredients:

  • Split Green Moong Dal - 1 cup
  • Power Greens (baby spinach, baby kale, chard) - 3 cups - roughly chopped
  • Garlic - 6-7 large cloves - medium chopped
  • Olive oil - 1 teaspoon
  • Mustard seeds - 1 teaspoon
  • Hing / Asafoetida - 1/4th teaspoon
  • Turmeric powder - 3/4th teaspoon
  • Red chili powder - 1 teaspoon / to taste
  • Salt - to taste
  • Garam Masala powder - 1 teaspoon
  • Coriander leaves - 1/4 cup - finely chopped


  1. Cook the split green moong dal with 2 cups of water in a pressure cooker. The dal can also be cooked over stove top.
  2. Heat the oil in a sauce pan. Add the mustard seeds and allow them to pop.
  3. Add asafoetida, turmeric powder and chopped garlic. Stir till the garlic turns golden brown.
  4. Add the roughly chopped greens. Stir well. Cover and cook for 5 minutes.
  5. Mash the cooked split moong dal with a big spoon to make it smooth with some coarse texture.
  6. Add the moong dal to the sauce pan. Mix well with the greens. 
  7. Add salt to taste.
  8. Add little water to adjust the consistency similar to a thick soup.
  9. Cover and let simmer on low heat for 8-10 minutes.
  10. Add the garam masala powder. Mix well. Let it simmer for 2-3 minutes.
  11. Garnish with chopped coriander.
  12. Serve hot with rice or roti.
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Mixed Vegetable Soup 

4/8/2014

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Mixed vegetable soup - green cabbage, dudhi (opo squash), potato, onion, garlic, salt and pepper + steamed cut bite size veggies (peas, carrots, green beans, cauliflower).
Ingredients:

  • Green Cabbage - 2 cups - coarsely chopped
  • Opo Squash (Dudhi) - 3 cups - peeled and chopped into 1x1 inch cubes
  • Potato - 1 small - chopped into medium cubes
  • Onion - 1/2 small - chopped into medium cubes
  • Garlic - 2 large cloves - chopped
  • Mixed vegetables - (peas, carrots, green beans, cauliflower) - steamed and cut into small bite size pieces. Keep aside. These will be added into the soup towards the end of the recipe. 
  • Salt and Pepper - to taste


  1. Add the cabbage, opo squash, potato, onion and garlic in a pressure cooker. Add 4 cups of water and cook the vegetables (about 2-3 whistles). If you do not want to use the pressure cooker, simmer the vegetables immersed in enough water in a covered sauce pot until the veggies are cooked soft. 
  2. Let the cooked vegetables cool down a bit.
  3. Puree the cooked veggies in a blender or with a hand held blender.
  4. Pour the blended mixture/puree into a sauce pot and add enough water to adjust the consistency of the soup.
  5. Add the steamed mixed vegetable pieces into the soup.
  6. Add salt & pepper to taste. Boil for 3-4 minutes. 
  7. Serve hot.


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Minestrone Soup

4/8/2014

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A hearty one dish meal with the goodness of vegetables, beans and gluten free pasta. 

Ingredients:

  • Olive oil - 2 tablespoons
  • Onion - 1 small - chopped
  • Garlic - 4 large cloves - chopped
  • Red Potato - 1 large - leave the peel on and chop into 1x1 inch cubes
  • Carrot - 1 medium - peeled and chopped into 1/4th inch slices
  • Celery - 1 large stalk - chopped into 1/4th inch slices
  • Green Cabbage - 1 cup - coarsely chopped
  • Cauliflower - 1 cup - chopped into 1 inch florets
  • Baby Spinach - 1 cup - coarsely chopped
  • Baby Kale - 1 cup - coarsely chopped
  • Zucchini - 1 small - leave the peel on and chop into 1/4th inch slices (half moon shape)
  • Red Kidney Beans (cooked) - 3/4th cup
  • Brown Rice Pasta / Quinoa Pasta (uncooked) - 3/4th cup
  • Vegetable Broth / Water - 6 cups
  • Italian Seasoning - 1 teaspoon
  • Salt and Pepper - to taste

  1. Heat olive oil in a sauce pot.
  2. Add the chopped onion and garlic and saute for 3-4 minutes or until it turns soft and transparent.
  3. Add the potato, carrot, celery and the vegetable broth / water. Let it boil for 6-8 minutes or until the vegetables are half cooked.
  4. Add the cabbage, cauliflower, baby spinach, baby kale, zucchini, red kidney beans, pasta, italian seasoning, salt and pepper. 
  5. You may add more water if needed to adjust the consistency.
  6. Bring the soup to a boil and let simmer until the pasta is cooked 'al dente'. 
  7. Do not overcook the vegetables and pasta. Turn off heat.
  8. Serve hot.
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Asparagus Soup

4/6/2014

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A very light yet satisfying soup. Great comfort food on those chilly evenings.

Ingredients:

  • Asparagus - 1 bunch - washed and cut into 1 inch pieces
  • Yellow Moong Dal - 1/2 cup - washed
  • Garlic - 3 cloves - roughly chopped
  • Ginger - 1/2 inch piece - roughly chopped
  • Salt & Pepper - to taste


  1. Add all the above ingredients except the salt & pepper in a pressure cooker. Add 4 cups of water and cook till the asparagus, moong dal, ginger and garlic are cooked (about 3-4 whistles). If you do not want to use the pressure cooker, simmer the vegetables and moong dal immersed in enough water in a covered sauce pot until everything is soft and well cooked (about 20 - 25 minutes). 
  2. Let the cooked mixture cool down a bit.
  3. Puree the cooked mixture in a blender or with a hand held blender.
  4. Pour the blended mixture/puree into a sauce pot and add enough water to adjust the consistency of the soup.
  5. Add salt & pepper to taste. Boil for 3-4 minutes. 
  6. Serve hot.
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Mixed Vegetable Soup with lentils

3/14/2014

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Mixed Vegetable Soup

Ingredients:
  • Onion - 1/2 medium - chopped
  • Garlic - 3 medium cloves
  • Green Cabbage - 2 cups - coarsely chopped
  • Zucchini - 2 medium - chopped in cubes
  • Summer Squash - 2 medium - chopped in cubes
  • Yellow Moong Dal - 1/4th cup - washed
  • Salt & Pepper to taste

  1. Add all the above ingredients except the salt & pepper in a pressure cooker. Add 4 cups of water and cook the vegetables (about 3-4 whistles). If you do not want to use the pressure cooker, simmer the vegetables immersed in enough water in a covered sauce pot until the veggies are cooked soft. 
  2. Let the cooked vegetables cool down a bit.
  3. Puree the cooked veggies in a blender or with a hand held blender.
  4. Pour the blended mixture/puree into a sauce pot and add enough water to adjust the consistency of the soup.
  5. Add salt & pepper to taste. Boil for 3-4 minutes. 
  6. Serve hot.
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