Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts

Thursday, July 2, 2015

Lentil Tomato Soup and Giveaway

This Lentil Tomato Soup is from David Rocco's cookbook Made in Italy. I like that we can use this book as a guide and adjust the ingredients to suit our own preferences. There are delicious and easy to make recipes with beautiful pictures presented in this book that I plan to try soon. To make this soup you will need

Wednesday, July 10, 2013

Corn Soup

Have a blessed Ramadan everyone :) 
This chicken corn soup would be wonderful to serve when we are breaking fast.

1 1/2 cups chicken without bones
3 to 4 cups water
1/2 tsp chilie powder
1/4 tsp turmeric
1/4 tsp cumin ground
1/2 tsp salt
1 tbsp oil
1/2 cup white part of leeks or onions
1/2 cup celery chopped 
1 can cream style corn
1/2 cup carrots
pepper to taste

Boil the chicken with the water, chilie powder, salt, turmeric, cumin and leave it aside. 
Heat oil and saute the onions or the white part of leeks and celery . Then add the boiled chicken with the water and corn and let it cook until all the flavours blend. Add the carrots towards the end and simmer the soup till the carrots are cooked to taste. Adjust salt and pepper to taste and serve hot.
I served this flavourful filling soup in this oval casserole dish that can be bought online from Trudeau. I like that the dish comes with a lid. I like the strong, but lightweight feel of this casserole dish that can hold up to 3.1QT of content. This dish can be placed in the oven, freezer and be washed by hand or dishwasher.

All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Thursday, February 21, 2013

Rasam: Spicy vegetarian soup

1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp peppercorn
1 to 2 red chilli
1 tsp oil
1/2 tsp mustard seeds
1/4 cup onion

1 tbsp curry leaves
1 to 2 cloves garlic
1/2 tsp ginger

1/2 tsp salt
1/4 cup tomato
1 tsp tamarind
3 to 4 cups water


Dry roast cumin seeds, fennel seeds, red chillie and peppercorn then grind it.  Soak the tamarind in hot water, make pulp and leave aside. 


Heat the oil and put the mustard seeds.  When the mustard seeds splutter add the onions, curry leaves, garlic, ginger and saute.  Saute the tomato and salt.  Then add the tamarind water and simmer until desired consistency.  
This easy to make delicious rasam recipe is from my aunt.

All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Monday, July 2, 2012

Herbal rice porridge

kola kanda herbal porridge
This is a famous herbal breakfast known as kola kanda (herbal leaf rice porridge).  This porridge can be enjoyed any time of the day. We usually eat it with a piece of jaggery.
kola kanda herbal porridge
1 cup red rice
2 cups gotukola leaves or mukunuwenna chopped
3 cups water
1 3/4 cups coconut milk
1 tsp salt
jaggery optional to serve

Wash and drain the rice. Cook the rice in generous amounts of water until the rice is very soft.
Puree the gotukola leaves in a blender with 3 cups of water and strain through a sieve. Use about 1 cup water strain, then puree again with another 2 cups strain until the leaves are dry and the juices are extracted.
Add the strained herbal water to the rice with the coconut milk, salt and boil for 3 minutes.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Monday, June 4, 2012

Leek potato soup and Olive oil tasting event


1 tbsp oil
1 leek
1 cup potato cubed
1 bay leaf
1 cube of chicken or vegetable stock *
4 to 5 peppercorn
1 1/2 cups of water
2 tbsp cream (half and half or whipping cream)

*The soup cube already has salt so I didn't add any salt.
Heat oil and sauté the chopped leaks, potatoes with the bay leaf.  Add the peppercorns, soup cube and water.  Let it cook covered on low medium heat till the potatoes are cooked for about 15 to 20 minutes.  Keep it aside to cool and puree the mixture in a blender.  The bay leaf can be removed or left in the soup before pureeing.  


Add about 1/4 cup water if needed and the cream.  Reheat for a quick minute if you want to serve the soup warm.
My version of this soup goes to JC100.


Nudo olive oils taste testing event will be held on June 14th 12:30 to 2:30 at All the Best Fine Foods.
Located at 1101 Yonge street Toronto.
Jason Gibb, the co-founder of Nudo olive oils will be hosting a tasting of a new range of artisanal olive oils made from 100% natural Italian olives straight from the groves of Le Marche, Italy.  Nicole Rumball the executive chef of All the Best Fine Foods will provide samples of delicious lunch dishes for us to taste made with Nudo oils.
Follow the event on twitter the Hashtag is #nudotoronto
See you there :)

This recipe goes to Soup kitchen and Souper sunday

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Sunday, April 8, 2012

Kashi and vegetable meat soup


Kashi has been a pioneer in making tasty innovative health food dedicated to nutrition. Their products are wholesome, natural and include seven whole grains. All Kashi products have natural source of protein, fiber, whole grain and nutrients. The products are low in saturated fat and has no trans fat, artificial flavours, hydrogenated oils or cholesterol.

My first experience with Kashi was their cereal a few years ago, which became a favourite.
Kashi toasted cinnamon crisp cereal is a new addition to the Kashi line of products since January 2012.


The Kashi pita crisps is a light, crunchy cracker made with natural ingredients, 7 whole grains and sesame blend. The flavourful crisps come in 2 varieties original 7 grain sea salt and zesty salsa.
The pita crisps can be eaten on it own or served with hummus, dips, soup etc...
I served it as a side with this vegetable meat soup and we finished the whole packet of pita crisps :)


1 tbsp oil
1 tbsp coriander seeds
3/4 tbsp cumin seeds
1/2 tbsp fennel seeds
1/4 tbsp pepper seeds
1/2 tbsp salt
1/2 cup of meat with bones or more
1/4 cup of each carrot, cabbage, beans, celery, onion, tomato
3 to 4 cups broth or water

Grind the coriander, cumin and fennel coarsely or fine depending on your preference. If you want to taste the whole spices then grind coarsely and if you don't like to taste the whole spices grind it fine.
Heat the oil, add the ground spices and sauté then add the meat. When the meat changes colour add onion, tomato and the vegetables one at a time and mix. Add the broth or water with the salt and cook covered in medium heat until the meat is cooked. This can be done faster in the pressure cooker.
Serve it hot.

Kashi snack crackers can be served on it own, with dips or hummus. There are two varieties fire roasted vegetable and toasted asiago.
Next time you are at the grocery store make sure to check out Kashi to have as a snack or serve it at the next gathering or meal.

On a side note, a spring themed table decoration.
Pierce the narrow end of the egg with a sharp skewer or fork and remove the inside (which can be used for cooking)
Fill the eggshell with soil and place natural or artificial flowers. Place it in an egg holder or this paper egg holder.


All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Wednesday, October 5, 2011

Chicken and red split lentil stew



1 cup mysoor dal or red lentils
1/4 cup onions chopped
1 green chillie sliced
2 tsp cumin powder
1/2 tsp turmeric
1/2 tsp ginger grated
2 cups water add 1/2 cup more if needed
1 cup chicken pieces without bones
1/2 tsp chillie powder
2 tsp salt

2 tbsp oil
1/2 tsp cumin seeds
1/2 tsp garlic paste
1/2 tsp ginger grated
2 tbsp lemon juice
1/2 tsp sugar
1/4 tsp garam masala
3 tbsp coriander leaves optional

In a big pan mix washed lentils, onion, green chillie, cumin, turmeric, 1/2 tsp ginger and water. Cook covered in low heat until the lentils are soft.
Add chicken pieces, chillie powder and salt into the lentils mix and cook for about 1/2 hour in low heat until the chicken is tender, add more water if needed.

Heat oil in another pan add cumin seeds when it sizzles add ginger and garlic and fry then add this to the cooked chicken and lentils. Add lemon juice, sugar and garam masala. Mix and cook in low heat for 5 minutes.
Add coriander leaves and mix before serving it hot with rice, flat bread or bread.


All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Monday, August 8, 2011

Spiced soup rasam


1 to 2 tbsp oil
1/4 tsp mustard seeds optional
1/2 tbsp coriander seeds
1/2 tbsp cumin seeds
1/4 tsp peppercorn or more to taste
1/4 tsp asafoetida
1 to 2 dried red chillie
1/4 tsp turmeric
1 tbsp curry leaves
1/4 cup onion
2 tbsp garlic or to taste
1 tsp ginger grated
1/4 cup tomato
1 tbsp tamarind
3 to 4 cups water
1/2 tsp salt to taste
2 tbsp coriander leaves chopped

With a mortar and pestle crush the coriander seeds, cumin seeds and peppercorns and leave aside. Pulp the tamarind using some water and leave aside.

Heat oil if using mustard seeds add and then add the crushed seeds, asafoetida, dried red chillie broken into two, turmeric, curry leaves, onion, garlic, ginger then tomatoes with the salt. Saute a little then add tamarind and water. Let it boil and simmer in medium high heat for about 10 minutes till the water is reduced a little and soup water is flavoured and the ingredients are soft. Add the coriander leaves in the end and serve hot. It can be strained and served if you prefer a clear soup and not to have the whole spice seeds while drinking.

Can drink this on its own or with rice, usually rasam is served as a starter when serving rice and curries.
For a variation add 2 tbsp of cooked dal I use mysoor dal cooked till it is soft with water, turmeric and salt and add it to the rasam this gives a creamy texture.



All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Sunday, June 26, 2011

Fish stew


2 cup yam or cassava, remove peel and chop into cubes
1 cup long beans cut into pieces
4 cups water
2 tbsp cooked rice (any type)
1 cup king fish pieces without bones *
1/2 cup shrimp without peel
1 tsp salt
1 tbsp tamarind pulp
1/4 tsp turmeric
1/2 tsp chillie powder or chillie flakes adjust according to taste
3 cloves of garlic chopped optional
1 tbsp onion chopped optional
1 to 2 green or red chillie optional
1 tbsp cornstarch
2 tbsp drumstick leaves optional

Add the cassava, long beans and water bring to a boil. Add the seafood, rice and spices.
Mix the cornstarch with cold water and leave aside. When the seafood and vegetables are cooked, add the cornstarch and the drumstick leaves cook for about 2 to 3 minutes.
Serve the stew hot, it doesn't need to be accompanied with anything.

* Can adjust the amount of fish, shrimp, yam and beans. Can also add different types of seafood i.e. crab, squid, octopus and other fish.


On a special note: Thank you friends for following me, I am happy to be sharing recipes, giveaways, new products and more :) Do check out the Cavena and Summer fresh giveaways.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Sunday, May 1, 2011

Asparagus potato soup


1 to 2 tbsp olive oil
1/4 cup onion
1 tbsp garlic
1/2 tsp ginger grated
1 bunch or 2 cups asparagus cut into 2"
1/2 cup potatoes cubed
1 maggie soup cube *
3 cups water
1/4 cup cream

*if not using soup cube add any type of stock water i.e. vegetable or chicken flavoured OR add salt, pepper and a pinch of cumin to taste.

Heat oil saute onions, garlic, asparagus, ginger then add potatoes. Add the soup cube with water and simmer in low medium heat covered till the asparagus and potatoes are cooked.
Remove from heat and cool, then puree in a blender. Return the soup back to cooker and bring to a boil and add the cream.
Serve hot, it is optional to garnish each serving dish with cream.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Sunday, October 10, 2010

Vegetable noodles soup


1 tbsp oil
1/4 cup onion
1 tbsp garlic
4 cups vegetables carrots, pumpkin, cabbage
2 soup cubes
4 cups water
1/4 tsp pepper optional
1/2 cup vermicelli or thin noodles
2 tbsp red pepper garnish
2 tbsp green onion garnish
1 tbsp coconut milk or heavy cream optional garnish

Add hot water to noodles and leave it aside.
Heat oil saute onions then garlic. Add the vegetables saute for a few minutes. Add water and soup cubes simmer until the vegetables are soft. When cool blend, add the coconut milk or cream optional then add the noodles and garnish with red pepper and green onions.
This goes to no croutons required, souper sundays and recipe swap thursday.

Monday, August 9, 2010

Beef barley soup


2 cups of beef with bones
1 tbsp barley
1 bay leaf
1 onion
2 tbsp parsley
1 carrot
1 celery stick
3 cups water
1 tsp salt
1/2 tsp pepper

Put all the ingredients and pressure cooker on medium heat for about 10 minutes till the meat and barley are cooked. When the pressure cooker is cool, serve the soup hot.

This recipe goes to

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Sunday, July 11, 2010

Corn soup


1/2 cup chopped chicken without bones

3 cups water
1 tsp ginger garlic paste
1 onion quartered
1/2 tbsp peppercorns or 1/4 tsp pepper powdered
2 tbsp parsley
1/2 tsp salt
1 can cream style corn
1/2 cup carrots grated
shiitake mushrooms diced optional
1 tbsp corn flour or corn starch dissolved in cold water
1 egg white beaten
1 green onion chopped
salt
pepper

Boil chicken with water, pepper, 1/2 tsp ginger garlic paste, onion, unchopped parsley and salt in medium heat until chicken is cooked or pressure cooker. Strain and reserve the stock and chicken.
Put chicken stock, corn, carrots, ginger garlic paste, chopped green onions; reserve some for garnish, salt, pepper and boil. Mix corn starch to thicken the soup keep mixing and slowly add the egg white while mixing. Cut the cooked chicken smaller and add to the soup stir gently. Adjust salt, pepper and garnish green onions.

Tuesday, June 29, 2010

Sweet semolina sago porridge


1/2 cup roasted semolina
2 tbsp cooked vermicelli noodles
1 tbsp sago seeds
1/2 cup jaggery
2 cup water
2 tbsp coconut milk powder or milk
1/4 tsp salt

Dry roast semolina and keep aside. Melt jaggery with water add roasted semolina, sago seeds, salt and cook. Then add the noodles and coconut milk powder mix and cook for few minutes till the porridge is thick. Serve hot with coconut roti (this roti to is made without the spices using only flour, coconut, salt and water please see link for instruction).
Can substitute jaggery with brown sugar about 3 tbsp, add more if needed the taste may differ a little.

Sunday, June 20, 2010

Nimma rasam


Rasam powder

1 tbsp coriander seeds
½ tsp cumin seeds
1 tsp pepper
1 tsp mustard seeds
1 tsp fenugreek
4 to 5 red chillie
curry leaves
½ tsp urud dal
½ tsp channa dal
pinch asafoetida

Heat all the ingredients and ground, add a pinch of asafoetida.

60 g mysoor dal soak for a little
4 to 5 cups water
1 tsp mustard seed
curry leaves
4 to 5 garlic cloves
2 red chillie
2 tbsp oil
7 to 8 peppercorns
pinch turmeric
pinch asafoetida
100 g tomato cut into pieces
1 tbsp rasam powder
salt
1 tbsp coriander leaves
lime

Cook mysoor dal and water with turmeric. Strain the water and keep aside. Peel and mash the garlic and leave aside. Heat oil, mustard seeds and add garlic, red chilie, curry leaves, pepper, tomato and mysoor dal with the strained water. Add rasam masala, salt and lime juice. Keep removing froth and discard, bring it to a boil then simmer. Add coriander leaves and serve hot.
This recipe goes to side dishes from India.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Thursday, April 8, 2010

Cream of curry leaves soup


This curry leaves or karapincha soup is delicious and easy, I saw this on a television show.

1 cube of karapincha for 1 cup water, in this soup used 2 cubes 2 cups of water
30 g breadcrumbs
40 g margarine
1 bay leaf
pepper
1 onion
2 garlic cloves
carrot, celery, bell pepper
50 g fresh cream
parsley for garnish
croutons toast bread in clarified butter for garnish

Melt margarine in medium high heat and cook the vegetables, bay leaf and pepper. Add the breadcrumbs and keep mixing till the breadcrumbs get cooked and is golden brown. 1 tbsp breadcrumbs for 1 tbsp margarine this is the roux in this soup.
Add water, cubes of karapincha and remove from heat after it boils. Add fresh cream just before serving and stir. Strain the soup, serve hot with croutons and parsley.