BAsil spaghetti soup

Posted on September 11, 2009. Filed under: pasta, Starter | Tags: , , , |

This soup’s ready in a jiffy and its full-bodied flavours emerge beautifully with each spoonful.

Serves 2.

Ingredients
½ cup cooked spaghetti
½ cup mixed vegetables
¼ cup chopped onions
3 cups vegetable stock
½ teaspoon chopped garlic
a few drops Tabasco
1 teaspoon olive oil
4 to 6 chopped basil leaves
salt and freshly crushed pepper to taste
Method
1. Heat the oil in a pan and sauté the onions and garlic for a few seconds. Add the stock and vegetables and bring to a boil.
2. Simmer till the vegetables are tender. Add the Tabasco, salt, pepper and the pasta and bring to a boil.
3. Serve hot garnished with chopped basil.
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Tomato and lentil soup

Posted on September 11, 2009. Filed under: pasta | Tags: , , , |

Originally grown in Mexico, tomatoes travelled to Italy where they gained in fame.

Cooking Time : 25 min.
Preparation Time : 15 min.

Serves 6.

For the stock
2 tablespoons moong dal
2 onions, cut into big pieces
2 large tomatoes, cut into big pieces
Other ingredients
1/2 teacup macaroni
2 tablespoons barley
1/2 teacup green peas
1 carrot, finely chopped
5 french beans, finely chopped
3 sticks celery, chopped
1 onion, finely chopped
2 teaspoons cornflour
1 tomato, chopped
2 tablespoons tomato ketchup (optional)
2 tablespoons butter
salt and pepper to taste
For serving
2 tablespoons whole wheat

toasted bread croutons

Method
1. For the stock, wash the moong dal and add the onions and tomatoes.
2. Add 6 teacups of water and cook in a pressure cooker till the first whistle.
3. When cooked, blend in a liquidiser and strain.
4. To proceed, boil the macaroni, barley and green peas.
5. Heat the butter in a vessel and fry the vegetables except the tomato for 3 to 4 minutes.
6. Pour the stock over the vegetables.
7. Mix the cornflour in 1/4 teacup of water and add to the stock.
8. Cook until all the vegetables are tender.
9. Add the cooked barley, green peas, tomato, salt and pepper.
10. Cook for a few minutes. If desired, add the tomato ketchup. Serve hot with croutons.
Tips
Goodness Guide :
A rich supply of Vitamin A reduces eye-strain.
Barley is useful in clearing the kidneys and treating an upset stomach.
Contains B Complex vitamins and essential amino acids.
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Potato, pasta and pesto soup

Posted on September 11, 2009. Filed under: pasta, Starter | Tags: , , , |

For everyday living in Italy, the family’s main meal often begins with bowls of hot “brodo” (broth).
The broth is lightly seasoned and may have a little pasta or bits of vegetables or it can be a thick, creamy and wholesome soup, sufficiently filling to make a meal.
Lots of potatoes, carrots, milk and cheese gives this soup its unique velvety quality. Parsley and pesto lend it a delicate aromatic flavour. Pasta and potatoes both thicken the soup. So before serving, you may need to add a little water if the soup gets too thick.

Cooking Time : 18 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
1 cup potato, peeled and finely chopped
1/2 cup carrots, peeled and finely chopped
1 cup onions, finely chopped
2 cups milk
2 tablespoons macaroni or shell pasta
1 tablespoon parsley, finely chopped
2 tablespoons butter or olive oil
salt and pepper to taste
To be ground into a pesto
12 to 14 basil leaves
2 or 3 walnuts, halved
1 large clove garlic
1 tablespoon olive oil or oil
For the garnish
4 tablespoons grated cheese
Method
1. Heat the butter in a pan, add the potato, carrots and onions and sauté for about 3 to 4 minutes.
2. Add the milk, macaroni, 2 cups of hot water, salt and pepper and simmer for about 10 to 12 minutes until the pasta is cooked.
3. Just before serving, reheat the soup, add the parsley, prepared pesto and mix well.
4. Serve hot, topped with the cheese.
Tips
You can add 2 teaspoons of ready pesto instead of the paste mentioned above. Add the pesto just before you serve the soup as it will retain its colour
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Bean and pasta soup

Posted on September 11, 2009. Filed under: pasta, Starter | Tags: , , , |

A dish with proud Mediterranean origins, this soup is a winter warmer to be served with warm crusty bread and if you like, a slice of cheese.
Instead of canned baked beans, you can also use navy (haricot) beans, soaked overnight and then pressure cooked until they are soft.
The addition of cream to the soup balances the acidic taste of the tomatoes. You can adjust the quantities to suit your palate.
Always present a container of grated or shredded parmesan cheese (or processed cheese in case you cannot find it) to sprinkle into each soup bowl.

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
1/2 cup baked beans (canned)
1 medium onion, sliced
2 cloves garlic, sliced
1 cup tomatoes, chopped
1/4 cup macaroni or any small pasta
2 teaspoons cornflour
1 teaspoon dried oregano
2 tablespoons cream
2 tablespoons tomato ketchup
2 tablespoons butter
salt and freshly ground pepper to taste
For the garnish
4 tablespoons grated Parmesan cheese or processed cheese
Method
1. Heat the butter in a pan, add the onion and garlic and sauté till the onion turns translucent.
2. Add the baked beans, tomatoes, macaroni, salt and 4 cups of hot water and bring to a boil. Simmer till the macaroni is cooked (aprrox. 8 to 10 minutes).
3. Dissolve the cornflour in 2 tablespoons of water and add to the soup.
4. Add the oregano, cream, tomato ketchup, salt and freshly ground pepper and mix well.
5. Serve hot, garnished with the cheese.
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Broccoli soup

Posted on September 11, 2009. Filed under: pasta, Starter | Tags: , , |

Italian cooking has all kinds of soups, “Minestra” being one of the kinds. Minestra soups start with a light broth to which pasta or vegetables are added to give depth and a subtle flavour.
Crisp, crunchy vegetables, lightly thickened with pasta is what makes this soup delicious!
This soup is an ideal first course, a prelude to a heartier main cou

Cooking time : 12 mins.
Preparation time : 10 mins.

Serves 3 to 4.

Ingredients
1 cup broccoli, cut into small florets
1/2 cup onion, thinly sliced
1 large clove garlic, chopped
1/2 cup carrots, thinly sliced
2 tablespoons chopped celery
1 tablespoon alphabet pasta or stellini (or any small pasta)
1/4 cup sun-dried tomatoes, page…, soaked and thinly sliced
1 tablespoon olive oil or butter
salt and freshly ground pepper to taste
For serving
4 tablespoons grated parmesan cheese or processed cheese
Method
1. Heat the olive oil in a pan, add the onion, garlic, carrots and celery and sauté for 2 to 3 minutes.
2. Add the broccoli, pasta, salt and 2 1/2 cups of hot water and simmer till the pasta has cooked (approx. 5 to 7 minutes).
3. Add the sun-dried tomatoes and pepper and mix well.
4. Serve hot with the parmesan cheese.
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Broccoli broth

Posted on September 10, 2009. Filed under: pasta, Starter | Tags: , , |

Full of flavour and colour, this broccoli soup is best to build up your immunity with its high vitamin C content.

Preparation Time : 10 mins.
Cooking Time : 12 mins.

Serves 4.

Ingredients
1 cup broccoli, cut into small florets
½ cup onions, thinly sliced
1 large clove garlic, chopped
½ cup carrots, thinly sliced
2 tbsp chopped celery
1 tbsp alphabet pasta or stellini (or any small pasta)
1 tsp oil or olive oil
salt and freshly ground pepper to taste
Method
1. Heat the oil in a pan, add the onions, garlic, carrots and celery and sauté for 2 to 3 minutes.
2. Add the broccoli, pasta, salt and 2½ cups of hot water and simmer till the pasta is cooked (approx. 5 to 7 minutes).
3. Add the pepper and mix well.
4. Serve hot.
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Bean and pasta soup

Posted on September 10, 2009. Filed under: pasta, Starter | Tags: , , |

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
½ cup canned baked beans
¼ cup sliced onions
½ tablespoon sliced garlic
1 cup chopped tomatoes
¼ cup macaroni or any small pasta
2 teaspoons cornflour
1 teaspoon dried oregano
2 tablespoons cream
2 tablespoons tomato ketchup
2 tablespoons butter
Salt and freshly ground pepper to taste
For the garnish
4 tablespoons grated Parmesan cheese or processed cheese
Method
1. Heat the butter in a pan, add the onions and garlic and sauté till the onions turn translucent.
2. Add the baked beans, tomatoes, macaroni, salt and 4 cups of hot water and bring to a boil. Simmer till the macaroni is cooked (approx. 8 to 10 minutes).
3. Dissolve the corn flour in 2 tablespoons of water and add to the soup.
4. Add the oregano, cream, tomato ketchup, salt and pepper and mix well.
5. Serve hot garnished with cheese.
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Spinach soup with garlic

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe | Tags: , , |

This nutritious, low fat, low calorie soup is best if you are trying to lose some of those extra pounds. The garlic and onion in the soup aids in decreasing the excessive fat deposition in the arteries.

Preparation Time : 15 mins.
Cooking Time : 15 mins.

Serves 4.

Ingredients
3 cups spinach (palak), sliced
¾ cup onions, finely chopped
2 teaspoons garlic, chopped
1 teaspoon oil
salt and pepper taste
For serving
toasted whole wheat bread
Method
1. Heat the oil in a non-stick pan, add the onions and garlic and cook till the onions are translucent.
2. Add the spinach and cook over high flame till the spinach turns to a bright green colour.
3. Add 3 cups of cold water and purée the mixture in a blender to a coarse texture.
4. Pour the purée back to the pan, add salt and pepper and allow the soup to come to a boil.
5. Serve hot with toasted whole wheat bread.
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Green peas and mint soup

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe, Starter | Tags: , , |

This unusual combination of green peas and mint may surprise you, but this is one of the most appreciated recipes that I make. And it is so easy to prepare too!! The wealth of this soup lies in the fibre-rich green peas which help to decrease blood cholesterol levels.

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Serves 2.

Ingredients
¾ cup fresh green peas
¼ cup onions, chopped
1 teaspoon garlic, finely chopped
1 teaspoon oil
salt and pepper to taste
For serving
1 tablespoon finely chopped mint
1 tablespoon grated carrots
Method
1. Heat the oil in a non-stick pan and sauté the onions for a few seconds.
2. Add the garlic and sauté for a few more seconds.
3. Add the peas along with 2 cups of water and salt and bring it to a boil.
4. Simmer till the peas are cooked.
5. Cool and purée in a blender.
6. Reheat, adjust the salt and add the pepper.
7. Serve hot topped with the chopped mint and grated carrots.
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Carrot and lentil soup

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe | Tags: , , |

his interesting variation makes a great change for your palate. It works effortlessly with onions, garlic and tomatoes in it. The low fat milk in the soup does not add cholesterol to the diet. The protein in the low fat milk complements the protein in the lentils, thus making this a nourishing combination.

Preparation Time : 10 mins.
Cooking Time : 20 mins.

Serves 4.

Ingredients
1 cup carrots, chopped
½ cup green moong dal (split green gram), soaked for 4 to 6 hours
6 peppercorns
¼ cup onions, sliced
1 teaspoon garlic, chopped
¼ cup tomatoes, chopped
¾ cup low fat milk
1 teaspoon oil
salt and pepper to taste
Method
1. Heat the oil in anon-stick pan and add the peppercorns, onions and garlic and sauté for 2 to 3 minutes.
2. Add the carrots and tomatoes and sauté for 4 minutes.
3. Add the green moong dal and 1 cup of water and cook till the carrots are tender.
4. Cool the carrot mixture and purée to a smooth paste.
5. Transfer the puréed soup to a pan, add the milk, 1½ cups of water, salt and pepper and allow it to come to a boil.
6. Serve hot.
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