Tomato and Rice Soup

If you can't find Wehani or black Japonica rice, use long-grain brown rice instead. Serve this old-fashioned comfort food with a tossed salad for a full meal

SERVINGS
4 

COOK TIME
50 

TOTAL TIME
70

INGREDIENTS
1/2 cup Wehani, black Japonica, or long-grain wild rice
1 tablespoon butter or margarine
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 medium carrot, peeled and chopped
1 garlic clove, crushed with garlic press
1/4 teaspoon dried thyme
1 can (28 ounces) plum tomatoes in juice
1 3/4 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 bay leaf
1 cup water
1/2 cup loosely packed fresh parsley leaves, chopped 

PREPARATION
1. Prepare rice but do not add salt or butter; set rice aside.

2. Meanwhile, in 4-quart saucepan, melt butter over medium heat. Add onion, celery, and carrot and cook, stirring occasionally , until tender, about 10 minutes. Stir in garlic and thyme; cook 1 minute.

3. Add tomatoes with their juice, broth, salt, pepper, bay leaf, and water; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat to medium-low and cook, covered, 30 minutes. Discard bay leaf.

4. Spoon one-third mixture into blender; cover, with center part of cover removed to let steam escape, and puree until almost smooth. Pour into large bowl. Repeat with remaining mixture.

5. Return soup to saucepan; heat over high heat until hot. Remove saucepan from heat; add cooked rice and chopped parsley.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 190
Total Fat: 6 g
Cholesterol: 8 mg
Sodium: 960 mg
Carbohydrates: 32 g
Protein: 6 g

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Roasted Garlic Soup

Broil sliced rounds of French bread topped with grated cheese until golden brown and serve with this flavorful soup.

SERVINGS
8 

INGREDIENTS
2 large whole unpeeled garlic heads, plus 1 clove, minced
3 tablespoons olive oil
2 bay leaves
1 tablespoon unsalted butter
2 cups minced onion
1 cup minced carrots
1 large potato (1 1/4 cups), peeled and cubed
4 cups chicken stock
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon fresh-ground pepper
1/4 cup heavy cream 

PREPARATION
1. Roast the garlic: Preheat oven to 350°F. Using a serrated knife, cut the top off each garlic head so that the tip of each clove is exposed. Place the garlic heads on a large piece of aluminum foil and drizzle with 2 tablespoons of olive oil. Add the bay leaves and fold the foil to form a packet. Place the packet in the oven and bake for 45 minutes. Cool slightly. In a small bowl, squeeze the garlic head until all of the roasted flesh is released. Discard outer husks and bay leaves.

2. Make the soup: In a large heavy-duty saucepan, heat the remaining olive oil and butter, add onions, and cook over medium heat until translucent—about 4 minutes. Add the carrots and continue to cook for 5 more minutes. Add the minced garlic and cook for 2 minutes. Stir in the potato, chicken stock, white wine, roasted garlic, salt, and pepper. Cover and bring the soup to a boil. Reduce heat to medium low and continue to cook for 35 minutes.

3. Finish the soup: Using a blender, puree the soup in small batches until smooth. Return the soup to the saucepan over medium heat and whisk in the heavy cream. Heat until warmed. Do not boil. Keep warm until ready to serve. 

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 164
Total Fat: 11 g
Saturated Fat: g
Cholesterol: 17 mg
Sodium: 778 mg
Carbohydrates: 12 g
Fiber: 1 g
Protein: 2 g

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French Onion Soup

Sweet and savory caramelized onions are the base for this filling and satisfying classic soup. If you double the recipe, be sure to cook the onions in two skillets.

SERVINGS
4

COOK TIME
110

TOTAL TIME
125

INGREDIENTS
3 tablespoons butter or margarine
7 medium onions (about 2 1/2 pounds), each cut lengthwise in half and thinly sliced
1/4 teaspoon salt
4 cups water
1 3/4 cups vegetable broth
1/4 teaspoon dried thyme
4 slices (1/2 inch thick) French bread
4 ounces Gruyère or Swiss cheese, shredded

PREPARATION
1. In 12-inch skillet, melt butter over medium heat. Add onions and salt and cook, stirring occasionally, until onions are very tender and begin to caramelize, about 45 minutes. Reduce heat to low; cook, stirring often, until onions are deep golden brown, about 15 minutes longer.

2. Transfer onions to 3-quart saucepan. Add 1/2 cup water to skillet; heat to boiling over high heat, stirring until brown bits are loosened from bottom of pan. Pour into saucepan with onions. Add broth, thyme, and remaining water; heat to boiling over high heat. Reduce heat to low, cover and simmer until onions are very tender, about 30 minutes.

3. Meanwhile, preheat oven to 450 degrees F. Place bread slices on small cookie sheet; bake until lightly toasted, about 5 minutes.

4. Place four 2 1/2-cup oven-safe bowls in 15 1/2 by 10 1/2 jelly-roll pan. Spoon onion soup into bowls; top with toasted bread, pressing toast lightly into soup. Sprinkle toast with cheese. Bake until cheese melts and begins to brown, 12 to 15 minutes.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 375
Total Fat: 23 g
Cholesterol: 54 mg
Sodium: 808 mg
Carbohydrates: 38 g
Protein: 15 g

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Japanese Spinach Soup

This Japanese spinach soup recipe is healthy and nourishing.

 

INGREDIENTS
1 tablespoon grapeseed oil
1 shallot, sliced
1 small carrot, finely chopped
1 cup tofu, diced
4 mushrooms, sliced
1 3/4 cups spinach, chopped into strips
2 teaspoons tamari (soy sauce)
4-inch strip kombu seaweed
1/4 teaspoon raw cane sugar
1 teaspoon mirin or dry sherry
4 1/3 cups water
Salt and black pepper to taste
1/2 teaspoon sesame oil
1 teaspoon lemon juice
Lemon zest, cut into strips to garnish

PREPARATION
1. Heat the grapeseed oil in a pan, add the shallot, carrot, and tofu cubes, and stir-fry for 1 minute.

2. Add the mushrooms and stir for a further minute, then add the spinach and continue to stir over a medium heat until the spinach is wilted.

3. Add the remaining ingredients (except for the sesame oil, lemon juice, and lemon zest). Bring to a boil and simmer for 10 minutes. Then add the sesame oil and lemon juice. Check the seasoning and serve garnished with strips of lemon zest.

NUTRITIONAL INFORMATION
Calories: 207

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Carrot and Apple Soup

Carrot and Apple Soup

The recipe calls for Golden Delicious apples for their consistently good flavor, but feel free to substitute other varieties.

Servings 6

Ingredients
2 tablespoons butter or margarine
1 large onion (12 ounces), coarsely chopped
3 medium Golden Delicious apples
2 pounds carrots
2 cans (14 1/2 ounces each) vegetable broth
1 tablespoon sugar
1 teaspoon salt
1 teaspoon peeled, grated fresh ginger
2 cups water
half-and-half or heavy cream for garnish (optional)
fresh chives for garnish

Preparation
1. In 5-quart Dutch oven, melt butter over medium heat. Add onion and cook, stirring occasionally, until tender and golden, about 12 minutes.

2. Meanwhile, peel apples and carrots. Cut each apple in half and remove core. Cut apples and carrots into 1 1/2-inch chunks.

3. Add apples, carrots, broth, sugar, salt, ginger, and water to onion; heat to boiling over high heat. Reduce heat to low; cover and simmer until carrots are very tender, about 20 minutes.
 

4. Remove Dutch oven from heat. Spoon one third of mixture into blender; cover, with center part of cover removed to let steam escape, and puree until very smooth.

5. Return soup to Dutch oven; heat through. Serve soup with a swirl of half-and-half, if you like. Garnish with fresh chives.

Nutritional Information (based on individual servings)
Calories: 173
Total Fat: 7 g
Cholesterol: 10 mg
Sodium: 1,022 mg
Carbohydrates: 30 g
Protein: 3 g

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clear vegetable soup

Here is an quick and easy  to make recipe of a tasty healthy soup. You could use almost any vegetable(like  carrots, beans, spring onions ,cauliflower, capsicum, cabbage, mushrooms) in your kitchen to make this healthy  soup.  chopping the vegetables in advance helps make the soup in a tick before serving.

Ingredients:-

1 cup Mix vegetables, chopped very fine
2 tbsp cornflour
5 cups water
Salt, pepper

Preparation:-

In a heavy bottomed vessel/pot boil water, and simultaneously mix cornflower well with half a cup of water

Pour the cornflower mixture into the boiling water and stir for some time.

When the water becomes almost clear, add all the vegetables.

Turn off the heat in exactly 2 minutes, and add the salt and pepper to taste.

Serve hot

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carrot-wheat berry soup

Ingredients:-

 Onions - 3 (coarsely chopped)

 Carrots -5 (coarsely chopped)

 Wheat berries -1cup (sprouted wheat)

 Water -4cups (as needed)

 Tomatoes - 4(whole, with liquid)

 Olive oil/butter -2tsps

 Salt and pepper - as per taste                                

 Basil, mint - to garnish

Procedure:-

- Saute onions, garlic,and carrots in olive oil for 4-5mins until the onion has softened slightly.

-Add the tomatoes,wheat berries(sprouted wheat)saute for 2mins and add water.

-Watch the liquid volume and increase or decrease water as needed.

-Boil for 1- 1/2 hour.

-Adjust the seasoning, salt and pepper as desired.

-Add basil /mint to taste and simmer covered for another 10 mins.

-Serve hot..

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Easy Corn Soup

Ingredients:-

·         Corn-2 cups Boiled

·         Milk-3 cups

·         Water-2 cups

·         Corn flour-2tsp

·         Butter Or Olive Oil-2 tbsp

·         Onion-1 (medium sized)

·         Tofu/ Cheddar cheese -1/2 cup

·         Garlic cloves -4 chopped

·         Salt and pepper - as per taste

Preparation:-

1.  In a blender, grind 1cup of corn and cheese with milk to make a paste.

      2. Take corn flour mix in ½ cup water. Combine it well and keep aside.

      3.  Heat olive oil /butter in large pan. 

      4.  Sauté onions and garlic on low heat for about 5 mins until the onions are soft.
5.  Now add the boiled corn and corn flour mixture.

      6. Saute for few till it thickens and add the prepared corn paste.
7.  Season with salt and pepper. 

      8.  Heat gently until the soup is hot enough to serve.
9.  Ladle the soup in the soup bowls and sprinkle coriander or parsley and serve.

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carrot soup

Ingredients :-  Carrots -3 Cups (peeled and sliced)   Milk -1 tea cup  Potato-1(medium sized)  Tomatoes -2  Onion-1(chopped)  Butter -2 tsp  Garlic -2 tsp (peeled)   Salt and pepper to taste Procedure:- -          Pressure cook carrot and potato with some water. -          Boil tomatoes in the water to remove the skin. Remove the seeds also. -          Make   a  puree of carrot , tomato and potato. -          heat butter in a pan and add garlic and onions to this. -          cook till tender.  -          add prepared puree , milk , salt and pepper . -          cook for some time. -          garnish with mint leaves. -          serve hot with bread sticks.

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cabbage-potato soup

Ingredients:-

Cabbage -1/2 medium sized (cored and sliced)

Potatos-1/2 pound (skin on, diced)

Carrots-1/2 cup (diced)

Onion-1 large (diced)

Celery-2 sticks

Olive oil -1tsp

Garlic-3cloves

Vegetable stock/water-5cups (or more)

Salt and pepper- to taste

Procedure:-

Put all the ingredients into a 5 pint saucepan top up with water.

Put on a low heat for a long time (at least 1 and a half hours)

Take out 1/2 to 2/3 of the soup and put through the blender.

Return to saucepan, reheat and serve.

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broccoli soup

Ingredients:-

Broccoli  -3  bunches 
onion -1 medium sized 
garlic -4 cloves 
celery -2 inches Stalk
Stock or water  4 cups

Potatos-3medium sized 
Salt to taste
White pepper powder to taste

Preparation:-

 -Cut broccoli into small florets/pieces and wash well.

 -Soak in salted water for 10-15 mins and drain.

 -Peel and roughly chop onion and garlic.

 -Wash and chop celery stalk.

 -Heat vegetable stock or water with chopped onion, garlic and celery. Bring to a boil.

 - Add broccoli florets and continue to cook without covering the pan.

 - Cook for 5-7mins or till broccoli is tender.

 - Remove from fire, cool and puree it in a blender.

 - Add salt and white pepper powder to taste. 

 - Serve hot.

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barley and vegetable soup

Ingredients:-

 Olive Oil -2tsp

 Onion -1 diced

 Garlic -2 cloves minced

 Water or vegetable broth - 8-9 cups

 Barley-3/4 cup uncooked

 Carrots -2 diced

 Cabbage -1 1/2 cups sliced

 Tomatoes-1 cup diced or crushed

 Bay Leaves-2

 Fresh Parsley -1/2 cup

 Salt and Pepper to taste

Method:-

 -In a large soup / stock pot/heavy bottom vessel, saute garlic and onions in olive oil for 4 to 5 mins, until just    soft.

 -Carefully add vegetable broth /water with remaining ingredients and bring to boil on a slow simmer.

 -Allow to cook until barley is soft, about 30 minutes, preferably longer. Adjust seasonings as desired

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