Mixed Vegetable Soup

Ingredients :

1 Tb. Sp.          Butter

1                      Leek (Cut in big pieces)

1                      Turnip (Cut in big pieces)

1                      Carrot (Cut in big pieces)

1 big                Potato (Cut in big pieces)

½ cup              Water
½ cup              Tomato puree
Cream
Salt
Pepper

Procedure:

1.      Put a pan on fire.  Add butter.

2.      Once it starts melting add leek, turnip and carrot cut in big pieces.

3.      Continue stirring from time to time. After some time add potato.
4.      Add water when you can smell the fragrance of vegetables.
5.      Add salt and pepper. Stir well.
6.      Cover. Let it cook for approximately 15 minutes. Remove the lid and see if it is well cooked. If yes, then remove from the fire. If not, then add some more water, stir and cover till it is well cooked.  Now, add Tomato puree and let it cook for 4-5 minutes.

7.      Once cooked, remove from fire and let it cool down a bit.
8.    Use a hand-held mixer to grind it into a smooth paste. If it isn't liquid enough then add some water or milk (I prefer milk). Heat it before serving.  Add finely chopped pieces of leek and serve.

Leek Soup

It's snowing out there and all I can think of is have something warm.  So guess I'll be making soup this evening. And as leek is excellent for health and a good source of various vitamins and minerals, I decided to make leek soup this evening.  Here's the recipe and I hope that you'll love this healthy warm treat this winter.

Ingredients:

1 TbSp            Butter

1                      Leek (cut in big pieces, take the inner part and cut it in fine strips for

                        garnishing)

1 big                Potato (cut in big pieces)

½ cup              Water

Cream

Salt

Pepper

 

Procedure

Put a pan on fire.  Add butter. 

Once it starts melting add Leek cut in big pieces. 

Continue stirring from time to time.  After some time add potato.

Add water when you can smell the fragrance of leek.

Add salt and pepper.  Stir well.

Cover.  Let it cook for approximately 15 minutes.  Remove the lid and see if it is well cooked.  If yes, then remove from the fire.  If not, then add some more water, stir and cover till it is well cooked.

Once cooked, remove from fire and let it cool down a bit.

Use a hand-held mixer to grind it into a smooth paste.  If it isn't liquid enough then add some water or milk (I prefer milk).  Heat it before serving.  Add finely chopped pieces of leek and serve.

Pumpkin Soup

So here we are in a brand new year and I hope that this year will be under the sign of fun, flavour and health for all my readers.  It's cold and it looks as if winters are here to stay.  And what better way to beat winters than a bowl of fresh, home-made soup.  Soups are not only good for health but they are also a yummy way to beat bitter cold.

The advantage of home-made soups is that you know what you add and are sure of the quality of ingredients which is essential for health.  There are no chemical additives.  It's fresh so you get most of the vitamins and minerals from it.

Ingredients:

1 TbSp            Butter

2                      Garlic cloves (finely chopped)

1                      Onion (cut in big pieces)

1                      Pumpkin (cut in big pieces)

2-3 twigs         Parsley

½ cup              Water

Cream

Salt

Pepper

Parsley (Fresh if possible).

Procedure

Put a pan on fire.  Add butter.  Once it starts melting add finely chopped garlic followed by Onion.  Stir. 

Once Onion is well cooked (not brown) add pumpkin.  Continue stirring from time to time. 

Add water when you can smell the fragrance of pumpkin.

Add salt and pepper.  Stir well.

Cover.  Let it cook for approximately 10 minutes.  Remove the lid and see if it is well cooked.  If yes, then remove from the fire.  If not, then add some more water, stir and cover till it is well cooked.

Once cooked, remove from fire and let it cool down a bit.

Use a hand-held mixer to grind it into a smooth paste.  If it isn't liquid enough then add some water or milk (I prefer milk).  Heat it before serving.  Add freshly chopped parsley and serve. 

Often, people add olive or rapeseed oil to make it healthier.  And if the soup is liquid enough then you can add wheat germ (rich in vitamins B1, B2, B6, B9, E, magnesium, zinc, phosphorus, iron, proteins and fibres) or Brewer's Yeast (rich in vitamins B1, B2, B5, B6, B9, E, magnesium, zinc, phosphorus, iron, proteins and fibres) (sold as Superlevure in France) (manufactured and sold by Gayelord Hauser in France).  This makes your soup much healthier and a completely balanced meal.