Soupathon continues : Green soup (Broccoli, spinach and Peas)

This one was instant. Just dumped whatever left over I came across in my fridge. And yet delicious outcome. I am happy.

I used :
1. Onion - 1 (White onion preferably)
2. Broccoli- 10 - 15 florets
3. Peas - Frozen or fresh a handful of it
4. Spinach - Just few leaves - used a handful.
5. Coconut milk - I extracted it at home, you could use a store bought one. 1 cup of it if diluted, else 1/4 cup thick/concentrated milk
6. Green chili - 2 (Thai chili )
7. Salt and Pepper to taste
8. Powdered Cumin and 1 bay leaf

Method :

In a pressure cooker saute Onion, Broccoli , Peas , Spinach, Green chili along with the bay leaf in a tsp oil. Add 1 tsp of cumin powder. Add 1 cup water to it and cook it until soft. Cool it. Remove the bay leaf and discard before you blend the mixture.
Blend the mixture in to a smooth paste. Allow it to boil for a minute and then add salt, pepper and coconut milk into this mixture. Let it come to a boil. As I said, do not over cook the soup after adding coconut milk. Just a couple of minutes would be more than enough.

Few mint leaves on this hot bowl of green soup would bring on the flavors.

Soupathon continues - Carrot, celery, Onion soup

I wrote about being on a soupathon to feed my husband's sick stomach, but unfortunately could not blog each one at that moment. The soupathon continues even today and we are slowly learning to eat the right food, during the right season in the right amount. I know it sounds cliched, but believe me, it helps the environment too and saves money that you spend on doctors. We often do that, save tons on grocery, spend twice the amount on doctors every month.

I decided I won't look up at recipes online and make soups. These soups just come out of my pantry, my refrigerator with a little common sense to dish it up.

This one is a slightly orange soup. I love thick, smooth soups with a slightly creamy texture without compromising on the ingredients. What I mean to say is, I don't wanna a creamy texture by adding sour cream or any other thick cream at the end to so called bring in restaurant looks to it.

I used :
1. Onion - 1 (White onion preferably)
2. Carrots - 5 (Peeled and Roughly chopped)
3. Celery stalks - 2 (Roughly chopped)
4. Coconut milk - I extracted it at home, you could use a store bought one. 1 cup of it if diluted, else 1/4 cup thick/concentrated milk
5. Green chilli - 2 (Thai chilli )
6. Salt and Pepper to taste;
7. Powdered Cumin if you like a little spice - Always dry roast cumin until just about fragrant and crush it coarsely in a blender. Store it in air tight container for up to 10 - 15 days. Make a new batch every 2 weeks or so.

In a pressure cooker saute Onion, Carrots, Celery, Green chilli in a tsp oil. Add 1 tsp of cumin powder. Add 1 cup water to it and cook it until soft. Cool it.
Blend the mixture in to a smooth paste. Allow it to boil for a minute and then add salt, pepper and coconut milk into this mixture. Let it come to a boil. Do not over cook after adding coconut milk. Just a couple of minutes would be more than enough.

Adjust the consistency by adding more water or by allowing just the veggie paste to boil for some more time and thicken during the process.

Top it off with a few strands of cilantro or parsley if needed.