Cauliflower Leek Soup with Chives and Sour Cream
Ingredients:
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Kootu is a popular vegetable stew made in many parts of southern India. The basic recipe for kootu is vegetables cooked with lentils, spices and shredded coconut to form a thick stew which is typically eaten over white rice. In this recipe however I’ve chosen to make kootu into more of a soup by substituting the traditional shredded coconut and lentils that go in kootu with coconut milk to give kootu a more soupy consistency, perfect for a Sunday soup day. Continue reading Spinach and Ridge Gourd Soup
The family loved loved this zucchini soup when I made it with flavorful spices, peppers and potatoes. Rani even requested a few times that I make this soup again. I told her I’ll make it as many times as she wants when we receive our giant zucchini from Karen Aunty’s veggie garden 😃. Continue reading Curried Zucchini Soup with Capsicum & Potato
Spring Cauliflower Soup with Fresh Picked Herbs
Ingredients:
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Minestrone soup, what’s not to like about this Italian favorite? Chock full of vegetables, Italian herbs, legumes and pasta all cooked in a tangy tomato broth always hits the spot at any time of the year. Continue reading Minestrone Soup
The inspiration for this soup was Barefoot Contessa’s Ina Garten’s French Mussel Bisque. Her soup had plenty of steamed mussels, leeks, and carrots in a creamy herbed broth with saffron. The soup looked so delicious that I was racking my brains trying to figure out a way to make it without the mussels. The vegetable that came to mind is potatoes. I followed Ina’s instructions with my own selection of vegetables and cut down on the amount of butter, half and half, and cream. When the kids had this soup my eldest Sri said it tasted like clam chowder. She asked me if this was a vegetarian clam chowder? I’ve always looked enviously at clam chowder but I’ve never tried it. Now I know what chowder tastes like 😀. Continue reading Potato Leek Bisque
This is a filling soup chock full of mixed vegetables and white beans also known as lima beans. The extra kick of flavor comes from caramelized onions. Frying the onions and then adding them after the soup is cooked gives the onions a chance to keep their caramelized flavor more pronounced. Continue reading White Bean Soup with Mixed Vegetables & Caramelized Onions
It was a Sunday evening and I hadn’t done much by way of grocery shopping the week leading up to it, and here I was wondering what soup to make for dinner. I looked in the refrigerator and I had a little of this and little of that – i.e. little bit of carrots, two fennel bulbs, parsnips, and peas in the freezer. Hence the name hodgepodge soup for this concoction of a veggie soup. Continue reading Hodgepodge Soup with Carrots, Fennel, Peas & Parsnips
Filoli Gardens in Woodside, California is a historic mansion and gardens that offer a wide variety of enrichment classes on painting, drawing, botanical sketches, and high-end floral arrangements. I chose to take their watercolor painting class as it was a short two-day class and more than anything I really wanted to attend a class at the beautiful Filoli Gardens in early spring when their daffodils are in bloom. Continue reading Broccoli White Cheddar Soup & The Watercolor That Got Me Hooked on it
Potato leek soup is my friend Rose’s signature soup. Rose makes it every time she has a gathering, and it is always a big hit. Rose usually serves her potato leek soup with a side of lavender & herb-flavored sea salt and truffle oil, which transforms an already delicious soup into something decadent. Continue reading Potato Leek Soup with Herb Flavored Sea Salt & Truffle Oil
