Ingredients:
Toor Daal (Dried Split Pigeon Peas) – 1/2 cup
Spinach – 1/2 bunch, washed and chopped
Onion – 1/4 med, finely chopped
Tomato – 1/2 med, 1″ cubes
Turmeric Powder – 1/4 tsp
Water – 2 cups
Oil – 1 tbsp
Salt – to taste
Curry Leaves – few leaves
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Asofoetida – pinch
Dry Red Chili – 1, optional
Garlic – 2, crushed
Kasturi/Kasoori Methi – 1 tbsp, optional
Red Chili Powder – to taste
Tamarind Paste – 1/4 tsp

Method:

1. Wash and soak the Toor Daal for half hour.
2. Drain the water from the Toor Daal and pressure-cook it with 2 cups fresh Water, Turmeric Powder and Tomatoes.
3. Give it 2 whistles and take it off the flame.
4. In a separate pan, heat Oil.
5. Once Oil is hot, add the Mustard Seeds and allow them to pop.
6. Add Cumin Seeds and let them sizzle.
7. Add the following in this order and keep mixing – Dry Red Chili, Methi Leaves, Curry Leaves, Garlic and Onions.
8. Mix well and cook till the Onions start to turn golden brown.
9. Add in the Spinach and cook till it wilts.
10. Add in the cooked Daal and mix well.
11. Add Salt, Red Chili Powder and Tamarind Paste.
12. Mix and allow it to boil for a few minutes.
13. Serve hot.
14. Serves 2

How visitors found this page:

• daal soup recipe
• gaspaciao

Step 1:
You will need…

* 2 7⁄8 Lb tomatoes, chopped
* 2 onions, chopped
* 3 garlic cloves, peeled
* 2 Tbsp tomato puree
* 2 1⁄8 pt chicken or vegetable stock
* 1⁄3 oz butter
* 3 Tbsp olive oil
* salt and pepper
* 1 wooden spoon
* 1 sieve
* 1 ladle
* 1 stick blender
* 1 large bowl

Step 2:
Melt the butter
Place a pan on a medium heat, add the oil and butter, stir well and allow to melt.
Step 3:
Fry the onions and garlic
Once melted add the onions and chopped garlic and stir. Sweat the onions until they have a little colour, stirring occasionally to prevent them from burning.
Step 4:
Cook the soup
Add the tomato puree, chopped tomatoes, stock, stir again and bring it to the boil. Once boiling, cover and turn the heat down to a simmer. Leave to cook for 30 minutes. Once cooked, remove from the heat.
Step 5:
Blend
Remove the lid and with your hand blender, pulse to blend the soup into a rough puree, taking care not to raise the stick blender out of the soup! Finally season with salt and pepper.
Step 6:
Sieve
Place the sieve over a large bowl and ladle the soup into the sieve. Using the back of the ladle, push the pulp down into the bowl below. Continue until all the soup has been sieved and transfer it back into the pan. Reheat if necessary.
Step 7:
Serve
Pour into soup bowls and add a dash of cream just before serving! Serve with some fresh crusty bread and enjoy!

How visitors found this page:

• tomato soup

* 3 cups finely shredded cabbage
* 1 (16 ounce) package frozen cut green beans
* 2 celery ribs, thinly sliced
* 2 medium carrots, thinly sliced
* 2 small zucchini, chopped
* 1 small onion, chopped
* 3 cups tomato juice
* 2 teaspoons chicken bouillon granules
* 1 teaspoon salt-free seasoning blend
* 1/2 teaspoon dried basil
* 1/4 teaspoon dried rosemary, crushed

Method

In a large saucepan, combine the cabbage, beans, celery, carrots, zucchini, onion and tomato juice; bring to a boil. Reduce heat; cover and cook for 15 minutes or until vegetables are tender. Add the bouillon, seasoning blend, basil and rosemary; bring to a boil. Reduce heat; cover and simmer for 10 minutes.

* 3 (3.5 ounce) links Italian sausage, casings removed
* 1 large meaty ham bone or 4 smoked ham hocks
* 16 ounces dry lima beans
* 1 (16 ounce) package dried navy beans
* 2 (14.5 ounce) cans stewed tomatoes
* 1 (6 ounce) can tomato paste
* 1 onion, chopped
* 4 stalks celery, chopped
* 4 carrots, sliced
* 4 cloves garlic, minced
* 1/4 cup chopped fresh parsley
* 3 bay leaves
* 1/4 cup chopped fresh chives
* 2 tablespoons chopped fresh basil
* 6 green onions, chopped
* 1 teaspoon dried thyme
* 1 teaspoon mustard powder
* 1 teaspoon ground cayenne pepper
* 1 teaspoon salt (optional)
* 1 teaspoon ground black pepper
* 2 tablespoons Worcestershire sauce
* 3 tablespoons chicken bouillon powder
* 1 (12 fluid ounce) can or bottle beer

Method

1. In a large soup pot, brown the Italian sausage; drain off fat. Add ham bone (or ham hocks), lima beans, navy beans, tomatoes, tomato paste, onion, celery, carrots, garlic, parsley, bay leaves, chives, basil, green onion, thyme, mustard, cayenne pepper, salt, ground black pepper, Worcestershire sauce and chicken base or bouillon.
2. Add the can of beer and water to cover all. Bring mixture to a boil, then reduce heat and simmer until beans are tender, about 4 or 5 hours, and the ham has been released from the bone. Refrigerate overnight to let the fat to come to the surface of the soup.
3. When ready to serve, skim fat, remove ham bone (or hocks), pick off remaining ham from bone and put into soup. Discard bones and bay leaves. Heat soup until warm. Serve and enjoy!

* 5 pounds peeled and cubed potatoes
* 1 cup heavy whipping cream
* 2 cups skim milk
* 1 pound carrots, chopped
* 1 stalk celery, chopped
* 3 onions, chopped
* 5 cloves garlic, minced
* 1 green bell pepper, chopped
* 5 cubes chicken bouillon
* 3 bay leaves
* 1 tablespoon salt
* 3 tablespoons ground black pepper
* 1/4 teaspoon cayenne pepper

Method

1. In a large stock pot boil potatoes in water until tender. Drain all water, reserving 2 cups. Mix potatoes and 2 cups reserved water with a hand mixer until slightly lumpy.
2. Add cream, milk, carrots, celery, onions, garlic, green bell pepper, chicken bouillon cubes, bay leaves, pepper, salt and season with red pepper. Let simmer for 3 to 4 hours, covered, stirring every 1/2 hour. Periodically add milk if too soup is becoming to thick. Once heated through and vegetables are tender, serve.

* 3 large sweet potatoes
* 3 (14 ounce) cans low-sodium chicken broth
* 1/4 cup brown sugar, or more to taste
* 1/2 teaspoon salt (to taste)
* 1/4 teaspoon ground nutmeg
* Black pepper to taste
* Cayenne pepper to taste
* 1/3 cup heavy cream

Method

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
3. Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.

* 6 medium sweet potatoes, peeled and chopped
* 1 tablespoon minced fresh ginger
* 2 cups chicken or vegetable stock
* 1 cup water, or as needed
* 1 lime, juiced
* 2 cups milk or cream, or as needed

Method

1. Place potatoes and ginger in large saucepan. Pour in chicken stock and water, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until the potatoes have softened, about 30 minutes.
2. Puree potatoes and lime juice in a food processor, or with a hand blender until smooth. Return soup to saucepan and stir in milk or cream as desired; heat until warmed through.

* 3 large sweet potatoes
* 1/2 cup chopped Vidalia onion
* 1 tablespoon olive oil
* 2 tablespoons white wine
* 1/4 cup red wine
* 1 tablespoon brandy
* 2 cubes chicken bouillon
* 2 cups water
* 1/2 tablespoon allspice
* salt and pepper to taste

Method

1. Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel, and mash. Set aside.
2. In a medium skillet over medium high heat, cook and stir onions in olive oil until translucent. Add white wine, red wine, and brandy, and simmer for 5 minutes. Add mashed sweet potatoes, stirring to incorporate. Dissolve bouillon cubes in water and add to the soup with the allspice. Simmer another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.

* 2 tablespoons butter
* 1 onion, diced
* 1/2 teaspoon cardamom
* 1/4 teaspoon ground turmeric
* 1/4 teaspoon ground ginger
* 1/4 teaspoon red pepper flakes
* 1/4 teaspoon ground cinnamon
* 1 pinch cayenne pepper
* 1 (14 ounce) can chicken broth
* 2 cups water
* 2 large sweet potatoes, peeled and diced
* 3 carrots, peeled and chopped
* Salt and pepper to taste

Method

1. Melt the butter in a large saucepan over medium-high heat. Stir in onions, and cook until golden brown, 5 to 7 minutes. Season with cardamom, turmeric, ginger, pepper flakes, cinnamon, cayenne; cook until fragrant, about 1 minute.
2. Pour in chicken broth and water; add sweet potatoes and carrots. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, 25 to 30 minutes. Remove from heat, and puree in batches until smooth.

* 2 tablespoons olive oil
* 2 teaspoons chile paste
* 1 teaspoon cumin
* 1 tablespoon chopped fresh cilantro
* 1 teaspoon grated fresh ginger
* 2 onions, chopped
* 2 cloves garlic, minced
* 2 large potatoes, peeled and chopped
* 6 large carrots, peeled and chopped
* 3 cups vegetable broth
* 7 cups coconut milk
* 1/4 cup lime juice
* 2 tablespoons chopped fresh cilantro

Method

1. Heat oil in a large Dutch oven over medium heat. Stir and cook the chili paste, cumin, and 1 tablespoon of cilantro until fragrant, about 1 minute. Add the ginger, onion, and garlic; cook until the onions are soft and translucent, about 5 minutes. Place the potatoes and carrots into the pot with the onion mixture and cook for an additional 5 minutes.
2. Pour the vegetable broth and coconut milk over the cooked vegetables. Turn the heat to medium-high and bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 30 to 45 minutes or until the potatoes and carrots are soft.
3. Remove the Dutch oven from the heat and stir in the lime juice. Working in batches, puree the soup in a blender or food processor until smooth. Serve hot or chilled, garnished with the remaining cilantro.