Carrot soup with caramelised baby carrots and chives

Carrot soup...just the colour of it will have you salivating...believe you me,I do happen to have anti soup people at home...one look at the end result and they were quite willing to taste and I'm very happy to say finished a whole bowl full and asked for some extra baby carrots on the side...well !!!!...no wonder that i want to keep on cooking and sharing food ideas and recipes ! So...for the non soup lovers...do try,you maybe surprised,and the best part is it's easy peasy !!! Don't make me tell you that carrots are good for your eyes ;p you must have said it to your own a 1000 times....high in beta carotene,they are full of Vitamin A and are very versatile in the way they blend with many cuisines and flavours...a universally loved veggie !
Carrot soup
Carrots-1/2kg
Potato-1 small
Celery-1 stalk
Onion-1
Garlic-1 clove
Ginger-1/2" piece or to taste
Peppercorns-10,bay leaf-1 ,salt to taste
Baby carrots-15 (optional)
Chives-5 leaves-snipped (optional)
EVOO (Extra virgin olive oil )
Honey-1 tbsp
Method:
Pressure cook the carrots,onion,celery,bay leaf,potato,peppercorns,garlic and ginger until the veg are cooked-4 whistles...let it cool slightly
Remove the celery and ginger....if you like the taste of ginger,leave it in,goes very well with carrots.
Blend the carrots,potato,onion and garlic,the water and some peppercorns,depending on how spicy you want it to be.
In a small pan add the baby carrots,some EVOO,honey and heat gently on medium heat until the carrots are sticky and golden...set aside.
Pour the blended carrot mixture back into the pan,add about 2 cups of water and heat gently to a boil,let cook to required consistency...add salt,check seasoning.
The reason I add potato,is for a bit of creamy unctuousness...and it's much healthier than cream !
Ladle the soup into bowls...top with some caramelised baby carrots and snipped chives !
If you don't have baby carrots ,caramelised juliennes of ginger are also quite yummy :)

Broccoli soup

Broccoli is a veggie that I love in any form but there a lot of people who just are unable to bring themselves to enjoy eating this versatile veggie...I think you do need to find a way to get into your system somehow because the health benefits are varied and many ! Cooked broccoli offers more benefits than raw,however I don't mean for you to deep fry them...a light steaming or a quick stirfry or blanching will suffice !

Cooking the vegetable increases the indole content by freeing a crucial enzyme.Broccoli in addition to being high in vitamin C also contains phytochemicals-beta carotene,sulphoraphane and indoles which protect against or slow the growth of some types of cancer ! Being high in Vitamin C .it helps in the absorption of iron from eggs,meat and fish...so it's a good side dish to have...like Orange Juice goes with eggs for breakfast !!!
I have no doubts that you will enjoy this soup...take it from me, from the age groups of 6-60 have licked the bowl clean :))
Ingredients
Broccoli -1/2 a kilo
Onion-1
Veg stock -5 cups
Salt,pepper
Milk-1/2 a cup (optional)
wholegrain bread-3 slices,cut into croutons and toasted in the oven until crisp
Fresh red chillies(optional)-sliced and lightly sauteed in olive oil
Veg stock for broccoli soup
Water-6 cups, carrot-1 , onion-1,bay leaf-1, garlic cloves-3,whole peppercorns-10,salt.
This can be left, after coming to a boil,on a slow simmer for half an hour or...
This can also be put in a small pressure pan,about 5/6 whistles...and then let it cool before u open the lid.
This stock can also be made ahead of time and frozen in an ice tray...for other soups you can also add some celery and herbs like parsley...when u make the soup just add as many cubes as you need directly into the pan !
Method:
Cut the broccoli into florets
Chop the onion finely
Strain the veg stock and set aside reserving the carrot,onion,garlic and peppercorns
Now heat a large pan,add a dash of oil,lightly saute the onions until soft,add the broccoli and stir through for 2 minutes,now little by little ladle the veg stock in...add salt and pepper,let it come to a boil
Take off heat and set aside to cool.
Puree it in a blender/mixer...smooth or chunky depending on your preference....check for seasoning.
Pour mixture back into the pan,add the milk,check for taste and warm through gently.
Ladle into bowls and garnish with the bread and chillies...colourful and YUM ;D

Note; If you are not using the milk,puree it to a smooth consistency and gently heat before serving !

Tomato soup

One thing that i have always noticed is when I'm making soup,it's always a very calm experience,something about having a pot of liquid on a slow simmer with the aromas wafting,changing with the addition of another ingredient,there is no hurry no frenzy,the build up of flavours takes a bit of time and while waiting,stirring,my thoughts always drift to the person/persons who will be tasting it...while this happens with almost every dish I cook...with soups I do feel the thoughts linger longer almost as if it matches the way a soup is cooked ...in a lingering fashion on the stove...and it always never fails to bring a smile in my thoughts and on my face !
Tomato soup
Ingredients
Tomatoes - 1kg
Onions-2-chopped fine
Celery-2 sticks chopped fine
Garlic-2 cloves-chopped
Basil leaves-a few 5-6(optional)
Salt,pepper
Extra Virgin Olive Oil (EVOO)-1 Tbsp
Milk-1/4 cup
Whole grain bread cut into croutons,tossed with a little EVOO and toasted in the oven until crisp...cool and keep in an airtight container.
Method:
De seed the tomatoes and remove the skin by blanching for 1 minute in boiling water
Chop up the tomatoes
In a deep pan,heat the olive oil
Add the garlic,onion and celery and saute well until soft
Add the tomatoes and saute,until it gets pulpy,add a dash of water and keep stirring until cooked
Add 2 cups of water and let boil well...add salt,pepper and a dash of sugar if the tomatoes are very sour
Take off the heat and let cool
Puree it fine or chunky however you prefer...taste for seasoning
Return the puree to the hob,add the milk and then turn heat on low,stirring gently
Check seasoning
Roll up the basil leaves and cut into thin strips
Add to the soup,reserving a bit for garnish
Take off heat,ladle into bowls ,garnish with shredded basil leaves and toasted croutons and serve hot/warm.

Soup Trivia

Soups are so versatile and so satisfying that you just do not have to make them only when one is feeling under the weather ! A soup can be wholesome and a full meal,leaving you completely satiated or can be a light snack or part of a meal...in the world of soups ,the possibilities are endless ! There are 2 ways to make a base for any veggie soup...you can either make a master stock and freeze it or build up the flavour base as you go along...either way it's delicious and comforting !
If you happen to have little fuss pots in your family who turn up their noses at the mention of food,it's high time you converted them into soup slurpers...don't you think!?!...let's blend away ;D