Ingredients: 250gms of chopped fresh tomatoes 1/2 tin of plum tomatoes small onion , peeled,chopped 1 small carrot , chopped 1 celery stick,chopped 3tbsp- olive oil 1 vegetable stock cube Water as required 1 large bunch of basil salt and pepper , to taste Fresh cream and few basil sprigs to garnish
Method: 1.Chop all the veggies and keep it aside 2.Heat oil in a pan. Allow to heat and add the onions, carrots and the celery. Stir well. Cook gently until soft. 3.Put the diced fresh tomatoes to the pan, and allow to cook for a few minutes. Add the plum tomatoes, veggie stock cube and add water to cover and stir again. Bring to a boil, cover, and turn down the heat to a simmer. Cook for 15 to 20minutes. 4.Place the basil on the chopping board and strip the leaves from the stalk. Since the basil is going to be roughly blended, tear the leaves in half with your fingers. 5.Open the pan lid and add half of the basil leaves. Stir and then replace the pan lid and cook for a further 10 minutes. 6.Once cooked, allow the contents to cool down for a few minutes before adding the remaining half of the fresh basil. Stir, season with salt and pepper, and stir again.
7.In a blender, blend the soup on high power for a couple of minutes until it takes on a smooth, velvety texture. If desired,make it thin by adding water or stock.Transfer to serving bowls and garnish with fresh cream and fresh basil sprigs. 8.Serve hot or chilled with any crusty bread.
Hi everybody, its been months since september I havn't posted anything..I was so busy and been to India,so I am posting now so what better than delicious hearty soup to start :)..ENJOY and keep visiting...
Ingredients:1cup-blackeye beans
1tbsp-olive oil
2onions,chopped
4garlic pods,chopped
2-3fresh chillies
1tsp-cumin powder
1tsp-turmeric powder
250g canned tomatoes/2-3fresh tomatoes
21/2cups-vegtable stock
Fresh coriander,finely chopped
Juice of 1/2 lemon
Pitta bread to serve
Method: 1. Cook the blackeye beans in a pressure cooker for 2-3 whistles until the beans are tender,drain and set aside.
2.Heat the oil in a pan add the onions,garlic and chilliand cook for 5minutes or until onions is soft.Stir in cumin,turmeric,tomatoes,stock,half of the coriander and the beans,simmer for 20-30minutes.Stir in the remaining coriander and the lemon juice.
3.Serve with warm pitta bread.
Green lentils-1cup Spinach,chopped -1cup Onions,chopped-1 Garlic cloves-2-3 Paprika/Chillipowder-1/2tsp Cumin powder-1/2tsp Black pepper powder-1/2tsp Salt to taste Olive oil-2tsp Extra virgin olive oil-2tsp Reserve 1tbsp of lentils for garnishing
Method:
Wash and boil the lentils in pressure cooker upto 2-3 whistles. Heat a olive oil in a pan,add chopped garlic and onions,saute until onions become soft. Add chopped spinach and fry until the raw odour of the spinach is gone. Add boiled lentils,chilli powder,cumin powder,black pepper and salt to taste.Allow to cook on a medium flame for 3-4 minutes and leave to cool. Then blend all the lentils and spinach mixture in a blender until smooth and creamy. Before serving drizzle EVOO on top and sprinkle lentils. Serve with any crusty bread.
