Category Archives: Sunday Soups

Mint and Lemongrass Sweet Potato Veggie Noodle Bowl

I made this Asian inspired noodle soup  for our Sunday evening dinner recently and it was enjoyed by the whole family.  With loads of vegetables all seasoned with herbs and spices, this recipe makes a giant pot of vegetable noodle soup floating in a flavorful coconut broth.  Continue reading Mint and Lemongrass Sweet Potato Veggie Noodle Bowl

Kootu. White Pumpkin and Daikon Lentil Stew

This South Indian style stew called kootu is commonly made with squash, soft lentils, spices and fresh coconut, and is served over white rice.  With a few mild spices such as asafetida, mustard seeds, cumin seeds and turmeric and with lots of veggies and lentils, kootu is delicious and wholesome. Continue reading Kootu. White Pumpkin and Daikon Lentil Stew

Veggie Ramen Bowl

There is something about a giant bowl of ramen noodle soup on a chilly evening that soothes the body and the soul.  For all you folks who are still in the thick of winter, this one’s for you. This is not a quick eat and go type of meal, but then what ramen bowl really is? Ramen in broth begs to be savored and enjoyed slowly.  This delicious hot soup will force you to sit together for dinner and slowly sip the broth, eat the veggies, and slurp the noodles 🍜. Continue reading Veggie Ramen Bowl

Arugula and Ridge Gourd Stew in Coconut Broth

Greens are some of the healthiest vegetables we can eat and the best way to get more greens in every spoon full is to add them to soups, curries and stews. It’s amazing how many bags of greens you can use up when you toss them into any warm dish, they condense down to 1/4 their volume. I used 8-10 cups of arugula in this stew!  But you would never know looking at it.  This delicious stew has lots of greens such as arugula and other good for you ingredients such as ginger, turmeric, more veggies and tofu for a good dose of vegetarian protein. Served with a side of rice or quinoa this is healthy, delicious and a low caloric dish as you can get! Continue reading Arugula and Ridge Gourd Stew in Coconut Broth

Rasia Mutia. Chickpea flour Dumplings in Spiced Yogurt Broth

Rasia mutia is a yogurt soup from the state of Gujarat in the Western part of India.  It is a delicately spiced yogurt broth with chickpea flour dumplings called mutias.  The dumplings are made with day old rice, turmeric, chickpea flour, ginger, garlic, and salt.  These are then steamed and added to the yogurt broth. To prevent the yogurt broth from curdling when heated the yogurt is blended with chickpea flour that acts as rue for the yogurt soup.   A rather unusual yogurt soup that is considered “ordinary” and not worthy of serving for company, you wont find this at any Indian restaurant.  However this is a totally unique homemade soup that is delicious and healthy as well. Give it a try! Continue reading Rasia Mutia. Chickpea flour Dumplings in Spiced Yogurt Broth

Creamy Zucchini Leek Soup

Creamy tender zucchini along with green oniony leeks makes this soup the perfect light spring-inspired soup to serve in the winter.  Zucchini and leeks are so awesome together in this soup that my family emptied out the entire soup pot completely.  This soup by no means a hearty soup, but on those Sundays when all you want is a quiet bowl of soup that is not too filling maybe with a side of crusty bread and a cup of tea or a glass of wine  – this is the one to make. Give it a try! Continue reading Creamy Zucchini Leek Soup

Sweet Potato White Bean Minestrone Soup

Lots of veggies, herbs and tomato sauce add wonderful flavor and vitamins in this veggie soup but what really amps up  the flavor is the addition of sweet potatoes and white beans. Sweet potatoes add a nice sweet creamy texture and the white beans give the soup some heft and added lentil protein.  With 1/4 cup of fresh basil, lots of thyme and oregano this soup is deliciously good and comforting.  Call it a veggie soup or minestrone soup either works, but best of all is how easy this vegetarian soup is to make. Continue reading Sweet Potato White Bean Minestrone Soup

Hot and Sour Soup

Hot and sour soup. We love this soup in our family!  Hot and sour soup has to be one of our favorite soups, but until recently I never thought of making it at home.  We get the most delicious hot and sour soup at our local Chinese restaurants that I never bothered to try.  My kids on the other hand are a lot more adventurous and ventured to make this soup at home for our Christmas dinner last month.  They did their research and chose to use Jaime Oliver’s vegetarian hot and sour soup recipe and surprisingly it was easier to make than I expected and tasted delicious. Continue reading Hot and Sour Soup

Leek and Loki Coconut Milk Soup

A vegan soup made with loki squash and leeks that are cooked together with coconut milk makes for a delicious creamy squash soup perfect for a low-key Sunday soup day.  Loki also called dhoodhi is and Indian vegetable found in the squash family and can usually be bought at any Indian grocery store.  It looks like a big fat long pale green colored zucchini. Just like zucchini it takes on whatever flavoring you add to it and is a very light vegetable as well.  In this soup if you can’t find loki, you can easily substitute loki for zucchini or any type of squash you like. Continue reading Leek and Loki Coconut Milk Soup