Tag Archives: soup

Roasted Cauliflower White Cheddar Soup

 

20160228_190909I love creamy soups. The cauliflower gives it a distinct flavour and the white cheddar elevates it to the next level. Do give it a try.

Ingredients

Cauliflower – 1 (cut into small pieces)

Olive Oil – 2 tbsp

Salt and Pepper

Butter – 3 tbsp

Onion- 1(chopped)

Garlic – 1 clove(chopped)

All-purpose Flour – 3 1/2 tbsp

Half and half Cream – 1.5 cups

Milk – 2 cups

Chicken Broth – 1.5 cups

Parsley(Dried)- 1 tbsp

Thyme- 1 tsp(dried) or 1 tbsp(fresh)

Bay Leaf -1

Sugar – 1 tsp

White Cheddar Cheese (shredded) – 1 cup

Parmesan cheese – 1/4 cup

Method

  • Place the cauliflower on a baking sheet. Drizzle olive oil and coat evenly. Season with salt and pepper. Bake at 425 F for 25 minutes till golden in color. Set aside.

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  • Melt butter in a large pot and saute onion for about 4-5 minutes till tender.

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  • Add in flour and cook for 1 minute.

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  • Add in garlic and saute for a few seconds.

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  • Now slowly pour in milk, half and half cream and the chicken broth while continuously whisking the mixture. Add parsley, thyme, bay leaf, sugar, the roasted cauliflower, salt and pepper according to taste.

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  • Bring it to a boil while stirring the mixture, then reduce the heat to low.

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  • Puree 3 cups of the mixture in a blender and add back into the soup. This will give the soup its thickness.
  • Remove it from heat and add in the cheddar and parmesan cheese.

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  • Enjoy with a slice of bread or dinner roll.

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Cream of Chicken and Gnocci Soup

20150830_173738Olive Garden is my favorite Italian Restaurant. There is just one restaurant here and the wait times to get in there can be 1-2 hours. Nevertheless, I wanted to make some of the recipes at home. Inspired by Olive Garden, and adapted from food.com, here is a delicious Cream of Chicken and Gnocci soup. I shared it with my beloved coworkers last week and they loved it. Please try and enjoy.

Ingredients

Butter – 3 tbsp

Olive oil – 2 tbsp

Onion – 1 (chopped)

Carrots – 1 (chopped)

Celery – 2 sticks (chopped)

Garlic cloves – 3 (chopped)

All purpose flour – 1/3 cup

Salt – to taste

Black Pepper(ground) – to taste

Chicken broth – 4 cups

Heavy cream – 1/4 cup

Whole milk – 3/4 cup

Potato Gnocchi – 250 gms – 500 gms

Cooked Chicken – 250 gms (cut into small bites)

Spinach – 1/2 bunch (chopped)

Fresh Basil – 1 tbsp (chopped)

Fresh Grated Parmesan Cheese – to garnish

Method

  1. Heat butter and olive oil in a large pan.20150830_164137
  2. Add the onion, celery and carrots and saute them for couple of minutes. Add salt and pepper to taste and continue sauteing for 5 minutes.20150830_165509
  3. Now add the flour into the mixture and saute for couple of minutes.20150830_170228
  4. Add the chicken broth to the above mixture one cup at a time stirring it well. Bring the mixture to a boil.20150830_17041020150830_170557
  5. Add the heavy cream and milk to the mixture and stir it well.20150830_170851
  6. Also add the cooked chicken and season with salt and pepper to taste. Let it cook for five minutes. 
  7. Add cooked Gnocchi and spinach to the soup.20150830_17144020150830_17144920150830_17315920150830_173738
  8. Bring to a boil and cook for another 5 minutes. Add basil to it.
  9. Serve hot. Garnish with the parmesan cheese.

Red Lentil Vegetable Soup

Looking for a wholesome, healthy and easy recipe? Here it is. This bowl of soup is good by itself for a meal. This is one of my favorite go to recipes which could use the leftover vegetables in the fridge. Very easy as well as tasty!!

Ingredients                                           

Masoor Dal/ Red Lentils – 1 cup

Vegetable Oil

Cumin Seeds/Jeera – 1 tsp

Red chilly pw – 1/2 to 1 tsp

Fresh Red chilly – 2(chopped)

Dried Red Chilly – 3

Magic Sarap (available in asian supermarkets) or chicken taste maker – 1 pkg

Onion – 1 (Cubed)

Bok choy or any other leafy vegetable – 1 cup

Bell peppers/ Capsicum(any color) – 1 cup

Mushrooms – 1 cup

Cilantro – a handful

Method

  • Cook the lentils with 2 cups of water in a pressure cooker for 3 to 5 whistles. Set aside.
  • Heat oil in a pan and fry cumin seeds till it changes color.
  • Add dried red chillies and fry it for a few seconds.
  • Add onions and saute for a minute.
  • Add all the vegetables, fresh red chillies and red chilly pw.
  • Mix well and cook for 2 to 3 minutes.
  • Add the cooked dal to it.
  • Add 1 to 2 cups of water to get it to desired consistency and mix well.
  • Add the magic sarap / tastemaker and salt and let the mixture boil for 5 minutes.
  • Garnish with cilantro.