The concept of soup in South India is unusual but not unknown. Even Meenakshi Ammal and Priya Ramkumar covered them in the classic books Cook and See. I have not been able to trace the origins of South Indian Soups – perhaps the British occupation – and many people that I ask deny their existence. But no, they are part of the cuisine, albeit a limited part, and I have been served them in India on several occasions.
Indian soups are basically un-spiced thin but flavoursome broths, with perhaps the addition of some cubed vegetables. This one is from Priya Ramkumar herself, in Vol 4 of Cook and See, and is a beetroot soup that extracts the flavour and colour of beetroot for the soup without including the vegetable. It is surprisingly delicious! I was quite amazed by the flavour of this soup and it has become a favourite. And why would you make soups any differently in a country that produces so many thick, nourishing, soupy, spicy dishes that are eaten as an accompaniment to rice?
Are you after Beetroot Soups? Try Chilled Beetroot Soup. Or some Beetroot recipes include Beetroot with Yoghurt-Tahini Dressing, Roast Beetroot with Cumin, and Warm Beetroot and Carrot Salad.
Or perhaps some Indian Soups. Look at South Indian Cauliflower Soup, Light Summery Tomato Soup, and Amaranth and Tamarind Soup.
Are you looking for more? Check out our Beetroot Soups, and then for more Indian Soups, browse here. You might like to have a look at our range of Soups here. Or explore all of our Indian dishes. Or cook seasonally with our easy, Mid Spring dishes. Enjoy!
Continue reading “South Indian Beetroot Soup”
A French Soup so good that your friends will request the recipe
In the days when my kids were growing up, I really was famous for this soup. People would request it if they were coming over for a meal. I would keep copies of the recipe handy for people. We make it still today, and it is still just as good.
I love the way that the colour of this soup mirrors that of the falling autumn leaves at my house.
This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.
Are you looking for Pumpkin Soups? Try these: Adzuki Bean, Barley and Pumpkin Soup, Italian Pumpkin Soup and Pumpkin Soup with Red Peppers.
Or try some other Pumpkin recipes, like Pumpkin Couscous Salad, Caramelised Roast Pumpkin, and Pumpkin Cooked in a Covered BBQ.
Feel free to browse recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006. You might also like our Pumpkin recipes here and here. Or you might like to browse Soup recipes here and here. Check out our easy Winter recipes here and here.
Continue reading “Soupe au Potiron | Cream of Pumpkin Soup”
This uncomplicated soup is nourishing, comforting and warming, with no other flavours except cauliflower, potato, and black pepper.
South Indian soups need some explaining. The are quite diametrically opposed to dishes that could be called soups but are not – rasam, for example, or thin dhal, or even a sambar. For the most part, the true South Indian Soup is a simple, uncomplicated vegetable soup that is not spiced. Thus the vegetable becomes the feature, not the layers of spices. There is no artifice in these soups at all.
Presumably, these soups are of Anglo-Indian origin and have gained enough popularity to become part of the cuisine, or perhaps they are the result of the occupation of regions by other countries, namely France and Portugal. In many ways they are a little 1950’s, yet beautiful in their pared back simplicity
This uncomplicated Cauliflower Soup is nourishing, comforting and warming, with no other flavours except cauliflower, potato, and black pepper.
Are you after soups? Try Indian Tomato and Potato Soup, Tomato, Lemongrass and Ginger Soup, and Tomato and Dal Soup. See also How to Make a Light, Infused Vegetable Stock/Broth, Indian Style.
Or try some other Cauliflower recipes – A Plate of Cauliflower, Cauliflower Pilaf, and Cauliflower Slow Cooked with Lime and Spices.
Browse our other Indian Soups here. Our other Cauliflower recipes are here and here. Or explore all of our Soups and all or our Indian dishes. Be inspired by warming Winter dishes here.
Continue reading “South Indian Cauliflower Soup”
Here I sit at the (usually) hottest part of the year, and as I write it is a cool day, and wet. So we find ourselves wanting Autumnal food. Having made a risotto yesterday, I am using the remainder of the stock to make a white bean soup – luckily I had the forethought to soak the beans overnight. You have to bless the Italians, right? Simple food with great flavours.
This soup is just gorgeous because the beans just seem to float in this gorgeous broth.
White beans are great – versatile for Summer in Salads, and in Winter for Soups, pasta sauces and more hearty dishes. Use cannellini or haricot beans when white beans are specified. Keep them in your pantry year-round.
Other White Bean recipes include: Grilled Eggplant Salad with Pine Nuts, White Beans and Pita Chips, Florentine Beans, and Tuscan Beans with Sage and Lemon.
All of our Cannellini Bean recipes are here, and our Haricot Bean recipes here. See all of our Italian recipes. Or browse our wonderful Soups. Our easy Mid Autumn recipes are all here.
Continue reading “White Bean Soup | Zuppa di Fagioli”
Use the juicer to produce great cold soups.
The hot weather continues in Adelaide with stunning sunrises and sunsets. Cold soups are perfect, and I have stumbled across a great way to prepare them quickly and easily.
Fundamental to my method is the use of a cold press juicer. It juices not only without heat from whirring blades, but also does not aerate and foam the juice like other types of juicers can do. You can use a centrifugal juicer (the usual type) but let the juice sit for a while to lose some of its aeration.
Are you looking for Cold Soups? Try Quick Tomato and Cucumber Cold Soup, Avocado and Celery Soup, and Chilled Beetroot Soup.
What about some juices? Try Watermelon Juice with Ginger and Mint, and Cooling Juices for Summer.
You can find more Cold Soups here and here. Or browse all of our Summer recipes here and here.
Continue reading “Seasonal Cooking | Easy Cold Soups in Summer”
The colour of this soup is enough to bring joy to the heart.
A glorious and colourful start to a meal. Royal red beetroot transformed into a soup. I had fennel flowers sitting on the kitchen bench so these went into the soup as well, with some plain yoghurt.
Feel free to browse our Beetroot recipes here and here. Or you might like to browse Cold Soup recipes here and here. Check out our easy Summer recipes here and here.
Continue reading “Chilled Beetroot Soup”
Cucumber is so cooling in these hot months. With tomato it is even better. This soup is gorgeous. Not quite gazpacho, it is definitely similar. Best eaten chilled, it can have yoghurt stirred through. We first made it in 1998 – that sounds so very long ago. But it has stood the test of time, and as soon as hot weather hits, we make it again.
Our preference is to use tomato purees, pastes or sauces from our freezer – we made them in Autumn to get us through the Winter and Spring months until good tomatoes hit the green grocer shelves again. But it can be made by juicing tomatoes, or even with a can of tomato soup if you are desperate (don’t ever mention that I said that – we usually don’t promote processed foods!)
It is a filling yet cooling hot weather soup.
You might also like our Cucumber recipes here and here. Or you might like to browse Cold Soup recipes here and here. Check out our easy Summer recipes here and here.
Continue reading “Quick Tomato and Cucumber Cold Soup”
This soup is a little bit Indian, a little bit S. E. Asian, a little bit English, and very divine.
A soup that has stood the test of time. Fragrant and beautifully flavoured, it is treasured still by my family. It is a little bit Indian, a little bit S. E. Asian, a little bit English, it is divine. It is light enough to have in Summer and Autumn.
You might also like our Tomato Soup recipes here and here. Indian Soups are here. Or browse Tomato recipes here and here. Check out our easy Autumn recipes here and here.
Continue reading “Creamy Tomato Soup with Lemongrass and Ginger”
Perfect for our 40C Summers
Back from a hot weather week of family, food and fun, one of the outstanding dishes we concocted was an amazing cold blender soup with celery and avocado. Very more’ish, it takes a few minutes to make. It can be eaten either at room temperature or chilled for a perfect start to a meal on a hot hot day. Perfect for our 40C degree summers.
We have another Cold Avocado Soup here, it is wonderful too. Browse our other Cold Soups here and here, our Avocado dishes here and here, and our Celery recipes here and here.
Continue reading “Fantastic Avocado and Celery Cold Soup”
The marvellous flavours of Mung and Spinach.
Mung is a favourite dal of many people with its sweet, creamy, mushiness. A good mung dal cooked at home is worth a hundred restaurant visits. This recipe features Spinach as well.
Are you looking for mung recipes? There are more here. Or browse our Dals here and here. We recommend Mung Dal with Ghee, Gentle Golden Mung Dal and ISKON Mung Dal. You might like our Spinach recipes here and here, or browse our Autumn collection here and here.
Continue reading “Mung Dal with Cumin and Spinach”
A wonderful, smoky flavoured soup.
A dear friend was experiencing tough times, but he made this wonderful Autumnal Soup as one of his first experiments with cooking solo again! It was an instant success and did the rounds of many friends.
Browse some of our other Soup Recipes here and here, Capsicum Recipes here and here, or Tomato recipes here and here.
Continue reading “Roasted Capsicum, Tomato and Peanut Soup with Chipotle”
A creamy and hearty soup for mid to late Winter, even into the cold of Spring
In October, 2001, I shifted back to cold Adelaide from temperate Sydney, and the cold weather was a shock! It had me craving soups. In Sydney I was not so keen on the more traditional English and heavy European food any longer – I had turned towards more Indian, Asian and Spicy food. However, coming back into the cold in Adelaide from warm Sydney made me hunger for hearty food – pasties, puddings and soups. How much heartier can you get than Barley Soup?
This really is a hearty soup, made with caramelised vegetables that come together with the barley (some whole and some pureed) to make a great, Italian soup. Beautifully creamy, it is a delight for cold nights and wet weekends.
If you have been preserving and freezing foods in Autumn for Winter, this is a time to use chillies, garlic and tomatoes from your freezer. It makes it sooo easy.
It can be a tad confusing, as orzo in Italian is barley while in Greek it is rice shaped pasta. For this recipe, we are definitely using barley.
You might also like our Soup recipes here and here. We have a few Barley Recipes which will be published in the coming months. Our Italian recipes are here and here. Check out our easy Winter recipes here and here. And feel free to browse recipes from our Retro Recipes series.
Continue reading “Italian Farmhouse Barley and Vegetable Soup | Zuppa di Orzo”
This soup is SO delicious – and makes everyone so happy when they eat it. The name comes from the 13 vegetables in the soup, and that wonderful warm, happiness feeling, but really it is from Provence in France. There it is a summer soup, but the addition here of potatoes, pumpkin and sweet potato gives it that wonderful warmth for winter and early spring, and introduces truly wonderful textural combinations in every mouthful.
My parents believe firmly that vegetables are the path to health, and so a normal meal at their place may consist of many vegetables. The record number of veggies at this time is 12, yes TWELVE, at once on a plate. But with this recipe, I think that I claim the prize. Thirteen in one sitting. Not bad.
Browse all of our Soup recipes here and here. Or explore the French recipes here and here. Be inspired by our Winter recipes here and here.
Continue reading “13 Treasure Happiness Soup | Provencale Vegetable Soup”
Take this soup on summer picnics.
A gorgeously summery tomato soup that is perfect for Autumn too. Good tomatoes are generally available from Early Summer to Mid Autumn, and light soups suitable for the weather are wonderful.
This is an Indian soup. As I understand it, soups are more recent additions to South Indian cuisine, probably as a result of the British dominance. Not a rasam, generally not spicy, they are nevertheless flavoursome. On one trip to Kerala we got into the habit of having soup after our meal, sitting outside and chatting the evening away.
Madhur Jaffrey also does a wonderful tomato soup in one of her books – full of lemongrass and Indian spices and it is a real keeper. Explore some other tomato soup recipes and here. Or browse our summery salads here and here. Our Indian recipes are here and here.
Continue reading “A Light Summery Tomato Soup | Indian Tomato and Potato Soup”
A nourishing soup for a cooler night
“Soups” are an interesting concept in South India. Soups do exist, although I suspect they are a relatively modern concept influenced by the British occupation. Contrasted with this are many soupy South Indian dishes like rasam, sambar, kuzhambu, kootu, dals etc that are not soups as we understand them, yet appear to be soup-like to non-Indian eyes.
Recently in India I was eating at a large canteen. The food was great. One counter in the canteen offered us small bowls of liquid. I asked Rasam? No, he said, Soup. I thought I did not understand his accent. Rasam? I asked again. Soup he said again. Ok, soup.
They were generally thin stocks without vegetables, but perhaps with a little body from undetectable lentils. Not as thin as a broth, not as thick as, say, a creamed soup. Highly delicious, and we often had 2 or 3 small bowls of it at the end of our meal, as we sat outside reviewing the day’s activities. In the cool of the evening, after a hot hot day, it was delicious.
Continue reading “Simple Indian Dal Soup”