We have a drumstick leaf fest going on in our house. I brought home two bunches of them when there are fewer of us here than normal, so it is drumstick leaves each day. Not that this is a problem as they are the new “super food”, although outside of India it is more likely that you will find them in a pill rather than as a delicious bag of greens in your Green Grocer’s shop.
We have had Sambar and Dal and Thoran with the leaves, and so today we are making an Indian style soup. These soups are simple, and allow the wonderful tastes and textures of the vegetables to shine through, enhanced and supported with a few spices.
Similar recipes include Moringa Leaf Thoran, Indian Pumpkin Soup, Indian Baby Corn Soup, and Indian Beetroot Soup.
Browse all of our Indian Soups and all of our Drumstick Leaf recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.
Continue reading “Indian Soup with Drumstick Leaves”
Brrrrr, turn the heater up, it is so cold! Bundled up, we go about our daily business, thinking of hot soups and warming food, hot ovens and warm kitchens. Mid Winter can make winter feel like it is never ending.
Let me help you with some soups to bring both warmth and delight to your table. Take the stock out of the freezer, survey your pantry and make a soup each and every day of Mid Winter.
In this collection of Winter Soups we traverse the globe pulling together the best of the world’s soups, from the Middle East, to Europe, to Mexico, then to Australia and Asia.
Other Collections of Soups for Mid Winter are here.
To help you on your way with stocks for your soups, here are the ones that we use the most
Now that you have your Winter menu organised, let’s get cooking! Most of these soups will freeze well.
Here are 30 of our best Soups for Early Winter.
Continue reading “Another Collection of 31 Soups for Mid Winter”
How most excellent is pesto and its cousin pistou swirled into vegetable soups! We do it in our 13 Treasure Happiness Soup, so called because it brings a sense of joy and happiness to anyone who eats it. More correctly it is a Provencale Vegetable Soup.
Our soup today is one of the Italian ones that combines pasta and dried beans, a classic soup pairing, with vegetables. The pasta used can be Vermicelli or Maltagliati – the irregular shapes of pasta designed to go into soups. A hand made pesto crowns the soup and is swirled through the soup before eating – a process that adds to the joy of hot soup on a cold day.
Similar Soups include 31 Soups for Winter, 13 Treasure Happiness Soup, and Chickpea and Butterbean Noodle Soup.
Browse our Minestrone Soups and all of our Soups. Our Italian dishes are here. Or explore our Late Autumn dishes.
Continue reading “Minestrone alla Genovese | Genoese Minestrone with Pesto”
What is a Minestra? Minestra predates zuppa (another type of Italian soup) by a few centuries. Derived from the Latin ministrare, meaning to administer, the word reflects how minestra was served from a large bowl or pot by the figurehead in the household. Minestra was traditionally the principal – and often the only – dish served in a meal.
Today it is a rather umbrella term referring to a first course of vegetables, legumes, pasta or rice cooked in a stock. Minestrone is one of many minestra soups. Regional variations abound but a minestrone always includes a vegetable that will thicken the soup, such as fresh or dried beans, potatoes or pumpkin. It must also include pasta or rice. Our soup today is a type of Minestrone (Minestrone di Fagioli or Minestrone di Pasta e Fagioli), one that does not include a large variety of vegetables. You will find similar soups under many different names as your browse the internet.
Similar dishes include 31 Soups for Winter, Greek White Bean Soup, Dried Fava Bean Soup, and Turtle Bean Soup.
Browse all of our Soups and all of our Italian dishes. Or explore our Late Autumn recipes.
Continue reading “Minestra di Pasta e Fagioli Borlotti | Italian Borlotti Bean and Pasta Soup”
Winter is here, and it is a cold and wet start to the season this year. Out of the wardrobe come jumpers, coats, scarves and beanies. In the kitchen, soups arrive – wholesome and hearty, steaming as they hit the table. We are grateful to Winter for providing us with the weather to have these great soups.
Our approach to stock for soups has varied over the years. In current times, we tend to make it as we need it, quickly infusing skins and peels, lentils, vegetables, herbs and spices to match the soup. In past years, when we were busier, stocks always sat in the freezer – we made them in the evenings, or as we prepared other dishes the stock would bubble on the stove. Choose a method to suit your lifestyle and family. Sometimes we just use water! We rely on the vegetables and other ingredients itself to shine in the soup.
To help you on your way with stocks, here are the ones that we use the most.
Now that you have your Winter wardrobe organised, let’s get cooking! Most of these soups will freeze well.
Here are 30 of our best Soups for Early Winter.
Continue reading “A Collection of 30 Soups for EARLY WINTER 2019”
There are four different ways of making Lime Rasam, according to the Queen of Tamil Food, Meenakshi Ammal. This is the first of the methods. Lime Rasam, made with green chillies and a base of toor dal for that slightly silky texture. The green chillies give a fresh green taste with the lime juice. There is no tamarind in this recipe as the lime adds sufficient sourness. In this version of Lime Rasam, very little spice is used beyond the chillies, some asafoetida and mustard seeds. It is deliciously hot and tangy. Perfect for a hot day (I like to make it in summer when it is 43C).
Similar recipes include Mysore Rasam, Pepper Rasam, and Tomato Lentil Rasam. There is also a version of Lime Rasam without the toor dal. Or browse our 30 Indian Dishes for Mid Summer.
You might also be interested in the following articles:
Our simply explore all of our Rasam recipes. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Early Summer recipes.
Continue reading “Lime Rasam with Green Chillies”
Another Indian soup for you – this time a Spinach (or other greens) soup. It is a gentle one, similar to many of the other Indian Soups we have here. In this recipe a spinach stock is made, and it is served thickened and with cream. Delicious. A very good Spring soup. It is gentle, without spicing – a common feature of South Indian soups.
The recipe is one of Meenakshi Ammal‘s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. This one is from Vol. 4.
Similar recipes include Indian Soup with Drumstick Leaves, 30 Beautiful Soups, Spinach Bhaji, and Aloo Palak Subzi.
Browse all of our Indian Soups and all Spinach recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.
Continue reading “South Indian Palak Soup”
Tomato Rasam has to be one of the most loved Rasams of South India – it certainly is mine. We have a number of different recipes for Tomato Rasam, as well as variations on Lime Rasam, and today I am bringing you Meenakshi Ammal’s recipe. It is an interesting one, using lime juice as the souring agent instead of tamarind. There is no chilli in this recipe, rather black pepper is used to provide some heat. The top water of cooked lentils is also used for added flavour (and nutrition), akin to using stock in Western soups. It is a good practice, one I adopted years ago – when there is flavoursome water in which lentils have been cooked, make rasam. Or at least use in soups. I surprised a friend once – we were on holidays in Hawaii and had cooked some lentils for a lunch dish. I saved the water and whipped up a tasty rasam with some snacks for our afternoon tea. She adored it.
Back to our recipe today. This particular Tomato Rasam is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes. You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
Similar dishes include Lime Rasam with Green Chillies, Cumin Seed and Pepper Rasam, Kottu Rasam, and Tomato Rasam.
Browse all of our Tomato Rasams and all of our Rasam recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.
Continue reading “Tomato Rasam with Lime Juice”
Sometimes late Autumn can bring sunny days and warm weather still, and secretly we hope for it. But the farmers pray for rain, and most years it comes. Cold weather comes too. We settle in for 4 – 5 months of cold weather before the sunshine emerges again with its warmth and new life.
By now we have stocked up on the lentils and beans for winter. There is citrus fruit and root vegetables. The oven provides warmth in the kitchen. Soups, soups and soups are made – they become a daily ritual.
Similar posts include What to Do with Daikon Radish.
Enjoy our 30 Soup Suggestions for the month that heralds the colder weather to come.
Continue reading “A Collection of 30 Soups for Late Autumn | Seasonal Cooking”
Around the world tomato soup has a special place in the heart of people. My mother rarely made her own – we ate tinned tomato soup, and it was wonderful! With piles of well buttered toast, butter made from fresh cow’s milk, we ate the soup in front of the wood fire on cold winter nights, slurping bowl after bowl.
While tomato based gravies and sauces are common in India, the idea of soup has not been common until more recent times. And my guess is that the British invasion had a lot to do with the growth of the popularity of Indian Tomato Soup. Derived from other dishes, Indian Tomato Soups (there are lots of different recipes) has gained a place in the heart of many inside and outside of that country.
We have another Indian Tomato Soup, one filled with cream (or use coconut milk) and gentle aromatic spices including lemongrass. It is a great recipe, but this one is different. This one is punchy and spicy, and totally gorgeous. On top of that, it is very easy to make.
North Indian soups are called Shorba and they are packed full of warming spices that help fight off colds and sniffles. In North India when the weather turns chilly you will find the shorba carts rolling into the streets. A traditional shorba is more of a consomme (a thin, watery soup that is very, very flavoursome) rather than the thick soups we are used to in the West. They tend to be served as drinks in small clay cups which warm your hands, your insides and your soul. They can also be served with rice as a winter warmer. Spicy shorbas originated from the Mughal cuisine. The spices used are all about warming your insides so lots of ginger, garlic, chilli and masalas.
Similar recipes include Indian Soup with Drumstick Leaves, Creamy Indian Tomato Soup, South Indian Tomato and Potato Soup, Cream of Potato and Tomato Soup with Leeks, and Tomato Rasam.
Browse all of our Indian Soups, and all of our Indian recipes. Our Indian Essentials are here. Or explore our Early Summer recipes.
Continue reading “Tamatar Shorba | Indian Tomato Soup”