Chilled Guacamole Soup

Slowly the sun peeps in the windows and makes and creates a warm climate. I always find hard to wake from my bed whether it is summer or winter. But who wants to miss even a tiny bit of summer. Of-course, not I love to play outside with my kids or with my SH. It is fun in the sun.

I always like to make my foods and recipes season specific at my place. We have soups in winter time and salads in summer. Also insist on low calorie food in winter. I came across this guacamole soup. I am so nuts about Avocado and anything about it. So wanted to try it out and we loved it. My daughter do not like plain avocados, so I made like with less spice for her and more cheesy. You would surely like it, if you are a lover of avocados like us.

Tomato Soup - The Restaurant Style

Some recipes, we do not want to deviate even a bit from the restaurant or the traditional ones. Somehow, I do not prefer even enhancements in the recipes. Such recipes are also always on the top wanted list of our food choices. One such is the tomato soup, I have hunted for some recipe in so many, so many places but never came to my satisfaction. The below recipe was shared from one of my friends, who's friend is a chef. And he shares the tricks and hints to restaurant style flavors.

I'm always fond of Hot and sour soup, but somehow love to taste and enjoy the tomato soup every-time. In many times, I have tasted more of sugar in the soup. I do not like the sugar taste in anything but sweets.

Hearty Minestrone Soup

On the New Year day, we had Italian cuisine for lunch. It was the Minestrone Soup that filled the best part of our lunch. Sundar was saying yummy, a sip of the soup, yummy, a sip of the soup. This winter has started well with beautiful weather. Not much snow, and quite warm temp when we wanted an outing.,
Ever since, our visit to Olive garden has made us long for some Minestrone soup.

The lunch went like this, with some Minestrone soup, Mac 'n Cheese - baked, Spaghetti, and a dessert - Black Forest Cake to make the lunch complete.

Nine Bean Soup

I love to have soups during winter days! A hot soup and a snuggle on the couch is what I ask for once a week.
Soups are easy to prepare, just little more time to cook. That's so easy for us, as not much hard work required. And you can bring the utmost fiber contents with a great flavor in one pot of soup, would say a yes or no?

I am preparing the nine bean soup for forth or fifth time, I guess! Not once the soup has deceived me in taste. I prepared the bean soup with my choice of beans to go with it. I always like to try to modify flavors and taste the same soup in different flavors. I have prepared the nine Bean soup in my style to suit my taste.
Nine Bean soup mentioned below can be prepared with basic spices (South Indian) at home.
This nine bean soup recipe is not only delicious, it is also super healthy. Packed with fiber from all those beans you will be doing your body good as you warm yourself up with this hearty recipe.

Curry Leaves Soup

When you enter a South Indian home or restaurant, the lovely aroma that assails is usually the lemony smell of fried curry leaves. The curry leaf is not only popular but an essential part of most dishes cooked in our home (South India), and now, in many parts of Asia as well.

The leaves when fried have a unique aroma. Fresh green leaves are best; when unavailable the dried variety is used. The leaves are dried in the shade and stored in airtight containers when they dry to retain their flavor. Sometimes they are powdered and used in chutneys. Curry leaf has many medicinal properties. It stimulates digestive enzymes and helps break down food more easily.

When we come across a curry leaf floating in a South Indian dish, we nudge it aside - the next time it would be better if we chewed the leaf as it is said to control the cholesterol level in the body. Do you think you have have them as a main ingredient in our soup? Then, hop on to our recipe.

Cream of Celery Soup

After all that Thanksgiving fun and dishes, "This calls for some Celery!".
We seem to getting into soup mania for our dinner time. Well, it is good to have a light dinner, don't you? Who said soups are meant for lunch? We are having just for dinner, no, no, not before dinner, but just as our dinner!

This classic puree of celery soup is beautifully aromatic. You can make it either with celery or celery root. 

Tomato Rasam

Rasam reminds me of just one person in my life, its my pati. I grew up with her rasam for almost 360 days in a year! I still have the same liking to the rasam. And everytime I prepare, I try to prepare like my pati(grandma).
'Rasa' means Juice. It can refer to any juice but in Tamil simply rasam commonly referred to the one prepared with Tamarind/Tomato juice with added spices. Historically, it was prepared mainly with black pepper and tamarind, both ingredients native to and abundant in South India in general. It is also referred to as SatruAmudhu (Tamil: சாற்றமுது) by Iyengars.

Hot and sour soup

Besides Tomato soup, all us would surely want to grab a hot and sour soup. It is always on the top list of favorite soups! I never see a reason to have the hot and sour soup. Even a hot summer day deserves a spicy soup.

You need:
2 tbsp Chili Sauce
11/2 tbsp Corn Flour / Corn Starch
1-1/2 tbsp Soy Sauce
2 tbsp Vinegar
2 tbsp Capsicum finely chopped
2 tbsp Spring Onions chopped
2 tbsp Tomato Sauce
2 tbsp Carrots finely chopped
1/4 cup Cabbage finely chopped
1 tsp Black Pepper Powder
1-1/2 tsp fresh grated Ginger (optional)
1/2 tsp Sugar
Salt to taste
4 cups Water

Mix 4 cups of water, chili sauce, soy sauce, vinegar, sugar, salt, ginger and pepper powder and bring the mixture to a boil. Now add all the chopped vegetables into the soup. Cook for a minute on medium heat. Dissolve corn flour in 1/2 cup water and add to the soup stirring constantly till it becomes thick (do not dissolve corn directly in the soup or in hot water. It dissolves well only in cold water. This is the reason, we dissolve in cold or room temperature water and mix with soup). Cook again for a few mins then remove from flame. Add  to a serving bowl and serve when hot!

Garnish with some more green onion and serve hot!! This spicy tongue-tingled Hot and Sour soup is always a big hit where ever I made!

Suggestion: This soup should be prepared just before serving as it tastes best when fresh; else you won't enjoy the same taste! You can also throw in peas, baby corn or other veggies of your choice.

Cream of broccoli soup

Weekend time is leisure time! Just staying home, lazy, want to watch some movies and have healthy, creamy, ofcourse tasty food!
Broccoli ranks top in my list of most valuable nutrient food. This should be a surprise for Sundar, today. Since the summer began, had taken away all soups from cooking list. Kutti was running around for creamy, smooth broccoli soup. Behind came sundar, for the yuuuuuumy soup but I had to finish photos of the soup.
The two hungry kids are waiting now. More than to my satisfaction, the soup went away quickly.
Creamy, smooth, greeny, "bowl of healthy nutrients' soup" - cream of broccoli soup.

You need
1 cup of chopped broccoli
2 cups of milk
1 1/2 tbsp flour (All Purpose/maida)
2 tbsp butter
1 tbsp chopped onion (I used red onion, but white onion tastes better)
salt and pepper to taste

1. Finely chop the broccoli, and onion. Chop really fine so that you can avoid having to puree or blend the soup later.
2. Heat the butter in a saucepan. Add the onion and saute till translucent.
3. Add the flour and saute till the flour turns a light brown and has a slight nutty aroma.
4. Add the broccoli and saute a little. Now add the milk and stir with a whisk to avoid lumping.
5. Heat/boil till desired consistency. I made a very thick soup.
6. Add salt and pepper to taste.
7. Garnish with a small microwaved floret of broccoli. Serve with garlic bread.

 Looking for more recipes on Broccoli
Chilli Broccoli with roti