Category Archives: Sunday Soups

Zucchini Onion Soup

The inspiration for this soup was a low-key Sunday dinner that my daughter wanted to make and she had her mind set on making soup.  Since we had zucchini in our basket she took my creamy zucchini leek soup as her starting off point and asked me to create a variation with caramelized onions and lots of garlic.

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Araicha Kootu. South Indian Squash Stew with Coconut Paste

Kootu is a type of vegetable stew that is made often in South Indian homes and is a great way to combine lentils and vegetables in a one pot dish.  Kootu is made with vegetables, lentils and fresh coconut that are all delicately flavored with spices and is served over steaming white rice. Continue reading Araicha Kootu. South Indian Squash Stew with Coconut Paste

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

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