Indian Summer Vegetable Soup Recipes

VEGETABLE SOUP RECIPE

Steps:

• Rinse the veggies thoroughly and chop them finely. You can also use a food processor.
• Chop or mince ginger and garlic.
• Heat oil in a pot.
• Fry garlic, ginger, bay leaf (optional) and spring onion whites for a minute.
• Then add all the other veggies and saute for 2 mins on a high flame to bring out the aroma.
• Pour water or stock and cook covered until the veggies are slightly tender.
• Meanwhile stir in the corn starch in ¼ cup water.
• Pour the corn starch mixture to the boiling vegetable soup.
• Cook stirring constantly until it turns slightly thick. It will thicken further upon cooling.
• Add pepper, salt & sugar. Stir and turn off the stove. Let it cool down a bit.
• Then add in vinegar and chilli flakes. Taste and add more salt if needed.
• Serve vegetable soup hot or warm with some hakka noodles or cheese toast.

INDIAN SUMMER STEW: BUTTERNUT SQUASH, COCONUT, AND LENTIL STEW

Steps:

• Rinse the pigeon peas in a couple changes of water.
• In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.
• To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter!

GOOD EATS INDIAN SUMMER SOUP

Steps:

• Rinse the chicken breasts, pat dry, and brush with oil.
• Season with salt and pepper.
• Slice onion into rings 1/4 inch thick, but don't separate the rings.
• Rinse the poblano pepper and pat dry.
• Grill the onion, pepper and chicken over medium heat for 10 to 15 minutes, or until the vegetables are soft and chicken is cooked through.
• Place the pepper in a small paper sack while it is still hot and let it cool for 20 minutes, then peel off the skin and scrape out the seeds.
• Chop the onion, pepper and chicken into bite-size pieces.
• Melt butter in a large heavy pot over low heat.
• Saute garlic and mushrooms in the butter for 5 minutes or until softened.
• Add the chicken, onions, pepper, corn and 2 cups of water.
• Mix and simmer for 5 minutes.
• Add cubed cheese and simmer until the cheese has melted.
• DO NOT allow the soup to boil.
• In a separate bowl, mix the cornstarch with 1/2 cup water.
• Stir dissolved cornstarch into the remaining 1 1/2 cups of water and add to soup.
• Cook over low heat until thickened, stirring constantly.

INDIAN SUMMER VEGETABLE SOUP

Steps:

• Heat olive oil in a large stock-pot over medium heat.
• Add garlic and onion, cover.
• cook for 5 minutes until onion softens.
• Add rest of ingredients, cook for 10 minutes more or until vegetables are tender.
• Serve in bowls with grated Parmesan cheese on top.

INDIAN WINTER SOUP

Steps:

• Rinse the pearl barley and cook following pack instructions. When it is tender, drain and set aside. Meanwhile, heat the oil in a deep, heavy-bottomed pan. Fry the mustard seeds, cumin seeds, chillies, bay leaf, cloves, cinnamon and turmeric until fragrant and the seeds start to crackle. Tip in the onion and garlic, then cook for 5-8 mins until soft. Stir in the parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices. Sprinkle in the paprika, ground coriander and seasoning, and stir again.
• Add the lentils, pearl barley, tomatoes and 1.7 litres water. Bring to the boil then turn down and simmer until the vegetables are tender. When the lentils are almost cooked, stir in the chopped coriander, ginger and lemon juice.

SUMMER VEGETABLE SOUP

Steps:

• Blend celery, cucumber, red bell pepper, avocado, lemon juice, and tomato in a high-speed blender until smooth, about 30 seconds. Add spinach, water, salt, and cayenne pepper; continue to blend until smooth. Ladle into soup bowls and garnish with paprika.