The perfect tomato soup

Ever made tomato soup and had that one tiny complaint about it? Texture? Flavor? Color? Thanks to Priya, I found the perfect, yes, perfect tomato soup recipe. And with this one, it’s hard to go wrong.

Look for the recipe here.
I did make a few changes, nothing too dramatic – I used 5 tomatoes, a whole garlic, a very large green chili, 2 small carrots, 1/2 a beetroot and 1 mid-sized white onion. For seasoning, the only extra thing I used was 1 tsp my new-found sweet Chinese chili sauce. The procedure is all exactly as she’s said it is. And the taste, the flavor, the smell and texture is totally divine.
Here’s why you should try this soup -
1. It’s healthier because of the extra veggies that go into it.
2. It’s perfect for a light lunch/dinner paired with salad or bread.
3. If you’re a tomato soup fan, believe me you want to brag about making this one :D.
Kudos to Tastypalettes.(Her pics are way better than mine… but I had to brag about making it :D)

Bon Appétit!

Broccoli-spring onion soup

And here’s how I pretend to be a health-nut… by disguising ingredients I am not too fond of in a delicious medley and calling it soup! This one is a broccoli-spring onion soup inspired by the remnants in my fridge. But it turned out to be as delicious as anything I’ve tried and healthier than most things I’ve tried.

Here’s what you need

1. Broccoli – 1/3 broken in florets
2. Spring onion – 1/2 a sprig, the onion coarsely chopped and it’s leaves finely chopped
3. Carrot – 1 diced coarsely
4. Garlic – 1 small, diced fine
5. Vegetable broth – 1/2 cup
6. Milk – 1/4 cup
7. Oil – 1 tsp (I used grape-seed oil ‘coz I read somewhere that it has the best ‘required’ fatty acids and a marginally lower calorie content)
8. Salt, pepper n spices – to taste. I used a bit of Chinese sweet chili sauce

Make it

1. Heat the oil in a saucepan and sauté the garlic until golden brown.
2. Toss in the spring onion bulbs and half of the leaves and mix them in and allow to cook in salt.
3. The carrot and the broccoli go in next. Close the saucepan and cook on medium-high for 5 minutes. Add a bit of chili-garlic sauce if you desire (do try – the flavor is great!)
4. Stir in the vegetable broth and the milk next and allow to simmer for a few more minutes.
5. Set aside till cooled down and give it a spin in the mixer with a bit of water/milk to get your soup. Alternately, you can cut all the pieces really fine and the enjoy it as a stew.
6. Garnish with the remaining spring onion greens, a pinch salt and pepper.
Voilà.. very filling, very tasty and absolutely healthy! Bon Appétit!