Spicy bean soup is a warm and comforting soup perfect for chilled days. With just basic ingredients, the kidney bean soup can be made in no time. The kidney beans are simmered with onion, garlic, tomato puree, vegetable stock and results in an amazing flavour. This soup is perfect for those days when you want...
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Drumstick soup recipe, Murungakkai soup recipe – How to make Drumstick soup – Healthy soup recipe with short video.
We South Indians typically add drumstick to sambar, vatha kuzhambu, or poricha kootu. Last time during my trip to India, I saw a few of my friends and relatives. Although they liked the flavour of murungakkai (drumstick), they didn’t like to eat the cooked drumstick because they dislike the fibrous part.
Even at my home, my daughter, who loves the flavour of the murungakkai, doesn’t eat the vegetable in any gravy. So I decided to make a soup, and it is a super hit in the family. So if you have anyone who hates to eat the drumstick, do try this way
Drumstick | murungakkai are loaded with nutrients, and they are a great source of fibre as well. We are not adding any cornstarch to this soup, but we are adding moong dal to this soup, which gives thickness to the soup.
Also check out my Ragi soup recipe, Drumstick leaves soup
Notes:
The post Drumstick soup recipe appeared first on Jeyashri's Kitchen.
Lemon white bean soup is a creamy, vibrant one pot meal that’s perfect for busy weeknights. It’s hearty, filling, and uses simple, budget-friendly ingredients. (gluten-free with soy-free and nut-free options)
It’s soup season, and I am loving all the creamy, hearty, and budget-friendly soups — and this lemony white bean soup fits exactly into that category. It’s packed with tons of veggies, beans, and protein.
The best part about this lemon white bean soup is that it’s flexible to your flavor profile. You can easily adjust the flavors and ingredients based on what you have on hand. It’s vibrant, lemony, and perfect for the whole family!
The soup gets its protein from beans, cashews or tofu, nutritional yeast, and the veggies. You also blend up some of the beans into a puree to create that creamy texture along with either cashews or tofu. You can even omit the cashews and tofu, if you need to, and use just the beans for the creamy base.
This creamy lemon white bean soup is wholesome, flexible, and easy to make. The perfect go-to for cozy soup season!!
Continue reading: 1-Pot Lemon White Bean Soup
The post 1-Pot Lemon White Bean Soup appeared first on Vegan Richa.
6 basic ingredients is all you need to make this lip-smacking, savory Indian tomato drink called Tomato Saar! It's vegan and gluten-free, making it perfect as a party starter or a palate-cleanser for everybody. Whip up this easy vegan Maharashtrian tomato drink in just 20 minutes - it can't get any simpler than this! Serve […]
Imagine a steaming bowl of creamy tortellini soup that's rich, vibrant, and wholly plant-based-loaded with beans, fragrant herbs, and tender vegan tortellini swimming in a robust, tomato-based broth. This wholesome soup is your go-to for busy evenings: made entirely in the Instant Pot, it's ready in under 30 minutes. It's comfort food that doesn't compromise […]
A big, slurpy, comforting bowl of noodle soup is all I crave on some days, and this creamy, fragrant, and bursting with flavors Thai Curry Noodle Soup hits the spot each time!
This Thai Curry Noodle Soup is like a hug in a bowl. It’s got that rich coconut milk base, a gentle kick from curry paste, and the kind of veggie goodness that makes you feel both indulgent and cozy at the same time. Plus, it comes together faster than you think.
Honestly, it’s one of those dishes I turn to when I’m craving something restaurant-style but also want to curl up on the couch with my blanket. Comforting, slightly spicy, wholesome, and totally slurp-worthy.
I have used rice noodles as I really enjoy their light and thin texture, but hakka, udon, vermicelli, soba, or pad thai also taste equally great!
If you’re a vegetarian, you can replace fish sauce with a mix of soy sauce and rice vinegar. You can also replace it with oyster sauce if that’s more easily available to you. However, oyster sauce will alter the taste of the dish slightly, but it will still be amazing!
Absolutely! This recipe is super customisable, and a green Thai curry soup with noodles will also taste delicious.
If you’re looking for a meal that’s equal parts comforting, flavorful, and a little exotic, this Thai Curry Noodle Soup is it. It’s quick enough for a weeknight, but special enough to serve when you’re having friends over. Slurp it up, and let the cozy vibes roll!
If you make this at home, don’t forget to send me your recreations over in my DMs @my_foodstory. I love hearing from you guys so much!!
This article has been researched and written by Urvi Dalal.
The post Thai Curry Soup with Noodles appeared first on My Food Story.
Eight Treasure Soup makes eating your veggies feel like a treat; colourful, crunchy, and full of flavour!
Some days you just want something quick, warm, and full of veggies without thinking too hard about it. That’s exactly what this Eight Treasure Soup is. Just toss in whatever’s in your fridge, and somehow it comes together into a proper, flavour-packed meal.
It’s light, but still feels like you’ve eaten well. Nothing complicated, no special stock or tricky steps, just chop, stir, simmer, done. It’s the kind of soup you make once and then keep coming back to because it’s that easy (and tasty!).
Veggies
Aromatics
For the broth
Other
Yes! It’s packed with fibre, vitamins, and minerals from all the veggies, plus it’s light on oil. It’s filling without being heavy, which makes it great for a balanced meal.
You can stir in cubed tofu, paneer, edamame, or even boiled chickpeas towards the end. They’ll soak up the flavours while boosting the protein content.
Add a bit more cornflour slurry (mix 1 tsp cornflour with 2 tbsp water) and simmer for 2–3 minutes. It will thicken the broth without making it gloopy.
Use high heat and cook quickly. Overcooking dulls their colour, while quick sautéing keeps them vibrant and slightly crunchy.
Eight Treasure Soup is light and full of veggies, so it works best when paired with sides that balance it out, some equally wholesome, some a little heartier if you’re building a full meal:
Eight Treasure Soup gets its name from the traditional Chinese belief that the number eight symbolizes luck and prosperity. The “treasures” were originally a mix of eight specific ingredients like lotus seeds, jujubes, peanuts, and chestnuts, often served during Lunar New Year for good fortune. Over time, the recipe evolved, and many modern versions (like this one) use eight colourful vegetables instead, keeping the lucky number while making it lighter and fresher.
Honestly, this soup just makes life easier. It’s quick, it’s full of veggies, and it somehow feels like comfort food without weighing you down. One pot, very little effort, and you’ve got something that tastes like heaven.
Make it once and you’ll probably end up doing it on autopilot whenever you need a reset meal. And if you do, tag me on Instagram @my_foodstory, I’d love to see your bowls of this veggie magic.
This article was researched and written by Harita Odedra.
The post Eight Treasure Soup appeared first on My Food Story.
Pillowy tortellini and a velvety tomato-cream broth, enriched with my easy homemade sausage spice mix. Bursting with bold Italian flavors and ready in just 30 minutes, it’s your new favorite irresistible soup.
I got some almond ricotta–stuffed tortellini, so I decided to make an amazing soup with it. This is a hearty, delicious, and easy tortellini soup recipe. It uses the usual suspects of an Italian-flavored soup: aromatics, carrot, celery, Italian herbs, and vegan sausage. Those flavors pair up with the tortellini, tomato purée, and some non-dairy cream.
It turns out absolutely delicious.
I make this spice mix which adds all the flavor of sausage to whatever plant based protein you choose. This spice mix combines smoked paprika, fennel seeds, garlic powder, black pepper, oregano, and pepper flakes, and it’s just so versatile and flavorful!
First make the spice mix, and then decide which protein you want to use for the sausage. You can use vegan sausage, lentils, walnuts, pecans, chickpeas, crumbled tofu, chopped up soaked soy curls, seitan, or whatever else you like.
Cook your protein of choice with some garlic and the spice mix, then add all the aromatics. Fold in the tomato sauce, tortellini, and some stock, then add non-dairy cream at the end. The tortellini cooks up in the same pan with the rest of the soup.
The soup comes together within 30 minutes in just 1 pan, and is creamy and satisfying!
Continue reading: Creamy Tortellini Soup (30 Minutes!)
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Pumpkin Soup is a light creamy soup that makes a very comfort dish for lunch or dinner. This recipe use fresh pumpkin cooked with onion, garlic and few mild spices, then blended till smooth into soft velvety soup. The flavor stays gentle but still has depth, so you can enjoy when you feel like having something easy but filling too.
This dish has natural sweet taste from pumpkin, and it mix well with onion, garlic and herbs. You can serve as small homemade starter before meal, or just eat alone with some toasted bread. The color looks vibrant, when you sip warm, it feels rich and comforting, Do try this healthy soup and enjoy!
[feast_advanced_jump_to]Pumpkin soup is a creamy, comforting, and mildly sweet soup made using pumpkin, onion, ginger, garlic and other mild spices. Pumpkin Soup is a popular soup as it is healthy and comforting. It is enjoyed across the globe in different variations.
It is made in a lot of different styles, I have shared the simple version but tastes great. The base is always pumpkin, but flavor and texture change depends how you cook or season it. Some people add cream, some prefer stock, and some keep it plain like this version which is more light and simple.
This dish has little sweet flavor from pumpkin with hint of onion, ginger and garlic that gives depth. Small pinch of oregano and pepper makes it more flavorful. The texture already comes out smooth and creamy by itself even if you don't add much cream.
You can try many small variations also. Butter can be used instead of olive oil, or you can add carrot or sweet potato with pumpkin for more bright color and flavor. You can use herbs like thyme, rosemary or coriander if you like different touch. Adding bit of milk or cream will make soup more thick and rich.
I usually make this when I have fresh pumpkin at home and want to use it in easy way. This recipe does not take more than 30 minutes, and whole family enjoy it with bread toast.
1.To a large pot heat 2 tablespoon olive oil - add 2 tablespoon garlic chopped, 1 tablespoon ginger chopped. Sauté until it turns golden.
2.Add 2 medium sized onion sliced, Sauté until it turns golden.
3.Add 4 cups pumpkin chopped into small cubes.
4.Sauté in medium flame for minimum 5 minutes. Then add salt to taste, ½ teaspoon crushed pepper.
5.Add around 3 cups water.
6.Let it boil.
7.Cook covered for 12- 15 minutes or until pumpkin turns soft and mushy.
8.Check by pressing it with a spoon, it should be easily mashable.
9.Using a hand immersion blender, start blending.
10.Blend until smooth and creamy.
11.If you like it chunky then blend accordingly.
12.Add 2 tablespoon fresh cream, 1 teaspoon mixed herbs, ½ teaspoon oregano and ½ teaspoon pepper powder.
13.Mix well, add you want it more thin.
14.Let it boil for a minute, switch off.
Serve hot!
Serve Pumpkin Soup hot with bread toast, garlic bread or even a simple sandwich. It also goes well as starter before dinner. Leftover soup stays good in fridge for 2 days, just reheat in a pan and serve warm. Freezing not recommended because pumpkin texture may change.
Yes you can, but garlic gives nice depth of flavor so better to keep.
Yes, you can skip cream as the soup itself is creamy. I add little fresh cream to make it more rich in taste and creamy in texture.
Yes, butter gives more flavor but makes soup bit heavy so I always use olive oil.
You can add chili flakes or more pepper while boiling. Adjust seasoning according to your taste.
Yes you can, stock gives more flavor and makes it like restaurant style. Replace water with vegetable stock.
If you have any more questions about this Pumpkin Soup Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Pumpkin Soup Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Millet Vegetable soup, a healthy vegetable soup recipe using Indian Millet. Millet Vegetable soup recipe with full video and step-by-step pictures.
This is a one-pot healthy soup recipe using millet. Soups are very much loved by everyone at home. I wanted to incorporate millet into the everyday meal. Usually, we add corn flour as a thickener in making soups. Here we are adding Indian millet, this not only gives the thickness but also makes it very healthy.
What Millet works well for Soups?
Kodo millet, Little millet, Barnyard millet, foxtail millet, and Proso millet work well for soups. You can use millet flour in the last if you don’t get whole millet. I have tried Ragi flour in a vegetable soup and posted it in the blog too.
Recently I did a cookery Demo in Hongkong, themed millet recipes, to promote the goodness of Indian millet among the local people. The event was organised by Indian Embassy. I will share the recipe for the 2 dishes which I showcased at that event.
Also check out, the complete collection of Millet recipes from Jeyashris kitchen.
The post Millet Vegetable soup appeared first on Jeyashri's Kitchen.
Broccoli Cheddar Soup is the kind of lick-the-spoon and scrape-the-bowl-clean meal we all deserve after a long day. Creamy, cheesy broccoli soup is a comfort food classic and it can be on your table in under 30 minutes from start to finish. This easy homemade version has the decadent taste and luscious texture you would...
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(perfect side dish for chilling winter or in the rainy season)
Mix Veg Soup: Mix vegetable soup: winter special: healthy and tasty recipe.
If your kids are not in the habit of eating vegetables, then you must give a try to this recipe. This is a bit long process but the result will definitely be wow. And I am damn sure your family will cheer you for this mouth-watering soup and ask to make you again.
Today, I am sharing a recipe for mix veg soup during winter we can have lots of colorful and healthy vegetables in the market. To keep our body warm and to strengthen the functions of the body we need to have food that makes us warm and active. No doubt Soup is one such dish that gives you much energy and warmness than any other food.
Talking about the recipe in detail, here I am using seasonal vegetables like broccoli, mushroom, french beans, carrot, spring onion, baby corn, etc. The most important ingredients while making this soup are ginger and garlic. You can use any vegetables which are easily available to you like cabbage, cauliflower, peas, capsicum. Also, you can replace the baby corn with sweet corn but add it a little later as corn takes less time to cook compared to other veggies.
Next, Boiling on low flame is mandatory as the vegetables need to release flavors. The soup tastes best if it’s boiled properly.
As a thickening agent, I used cornflour slurry here (2 tbsp of cornflour with a half cup of water) because here the soup is not in puree form. If we are making puree then you can use multiple options for thickening.
This is the simplest version of soup which is suitable for all aged people. You can use any other flavors like oregano, or any other herbs as per your liking.
Also, Mix Veg soup is the best way to use leftover veggies from the refrigerator.
Important Tip: While choosing vegetables, make sure to use vegetables in the proper amount otherwise the vegetable which contains a higher ratio than any other vegetables will degrade the taste and flavors of the soup.
Along with this soup, you can also look for some of our highlighted winter snack recipes like PALAK PATTA CHAT, MATAR MATHRI, NANKHATAI, etc.
Step by step instructions
Heat a wok, add butter to it.
Add bay leaf and saute for a minute on low flame.
Add onion and white part of the onion.
Cook till onion becomes transparent on low- medium flame.
Bedmi Puri is a very famous breakfast dish that belongs to the regions of Uttar Pradesh and Delhi.
Instant Rava Dosa is a popular South- Indian dish made with rice flour, semolina, and wheat flour.
Instant Besan Dosa: Instant Dosa: Bengal Gram Dosa: an instant easy, healthy, and tasty breakfast and snack recipe.
<p>The post Mix Veg Soup first appeared on Aroma of Kitchen.</p>
It hunted us down again!! We are set for another session of home iso, with lots of liquids and panadol. Coming to the rescue this time is barley water soup. It certainly caters for lots of liquids part providing just that nourishment during the time when the throat is sore.
The strained liquid that results from cooking pearled barley in excess of water is barley water. This is an easily digestible refreshing source of hydration. Barley water is commonly consumed in humid Asian countries to beat the heat. It is also recommended to get relief from kidney stones, urinary tract infections and remove liver toxicity.
The barley grain is processed in stages. Based on how they are processed it is used in different cuisines.
Unhulled: the whole barley grain, just cleaned and chaffed unhulled barley. To use this, you need to soak it for 24 hours to soften.
Pearled: the polished barley where the hull and the outer layer of the bran have been removed is pearled barley. This is easier to cook with no soaking needed.
I have used pearl barley to make barley water with a ratio of 1 part barley to 6 parts water.
The barley water soup is a refreshing idea that I can up with as I am not a fan of lemon barley and needed to keep up the liquids for the iso.
Vegetables: quick cooking vegetables that you can easily put together make this soup’s flavour. I have used leeks, capsicum, spinach stalks and carrots here. You can add celery, shallots, cabbage, potatoes, swedes etc too to this soup.
Spices and seasoning: salt and pepper is the only seasoning I have used here. Ginger would be nice in here too.
Barley water: the barley water was prepared using one part barley to 6 parts water. We used the barley to make a salad and the water to make soup.
The recipe card below has the images and step-by-step instructions to get the best-tasting barley water soup. hope you will like it. If you need to pin this for future use, do so directly onto your pin board from this recipe card.
Crusty bread at this moment when I have zero energy would do. If you feel lavish ghee croutons are what you should have with this. If you are a south Indian food lover, keep some vadam and vattal on the size as this soup will remind you of kanji a lot.
Flu busting soup
Cabbage coconut soup
Corn quinoa soup
Broccoli peas soup
Cherry tomato soup
Roasted barley tea is a popular drink in Japanese culture. It is a robust flavour as the barley is dark roasted which is then steeped as tea.
Greek kykeon pounded barley (not powder) is cooked in excess of water and flavoured with penny royal. This is the post that I loved reading about this recipe.
Lemon barley is the British version of this drink, where there is a bit of lemon squeezed into the barley water to give it flavour. This is still recommended by doctors towards urinary tract infections.
Kanji vellam the water drained from cooking matta rice in excess water is called kanji vellum. This is a household mid-morning drink in most south Indian houses (especially Kerala). A pinch of salt is added and consumed warm. It functions like a light soup.
Soba soup while visiting Japan, a friend of mine introduced me to this. Freshly made soba noodles are cooked in water. The water gets thickened by the buckwheat and is then served as soup with some wasabi and bonito flakes. This was one of the most refreshing things to experience in Japanese cuisine without any hype attached to it.
If you are making this soup let us know if you liked it. Rate our recipe with a five-star rating along with your comment. We would love it if you would like to subscribe to the blog and enjoy and interact with us. Thank you for your continued support. See you in the next post.
Chicken and vegetable stew is a Naga style chicken cooked in traditional way. This stew is simple and easy to make with simple cooking process. It requires only few ingredients to make this flavorful stew and is ready under 30 minutes.
Zero oil chicken and vegetable stew is basically boiled chicken. Without any guilt you can happily relish and it is indeed a very heart warming, healthier and nutritious dish. A real comfort dish!
This is a naga traditional chicken recipe which is zero oil and prepared with a handful of ingredients. The ingredients used to make this naga style chicken are country chicken, fermented bamboo shoot water, vegetables, green chillies, ginger, garlic, salt, water and coriander leaves.
This naga style chicken is very tasty, flavorful and healthier. It is a simple and easy recipe with simple cooking process. This dish is savored in almost all Naga household.
Here I have used fermented bamboo shoot water. You can use the fermented bamboo shoot.
Do check out my naga traditional chicken recipes Naga Chicken Curry Amsu (Chicken With Rice Flour), Chicken With Greens, Chicken Porridge, Chicken With Dry Bamboo Shoot. Also other stews recipes are Chicken Stew, Chicken Brocolli Stew Indian Spiced Chicken Stew.
WHY YOU’LL LOVE THIS CHICKEN VEGETABLE STEW?
● It’s simple and super easy to prepare
● It does not require much time and is ready under 30 minutes
● It’s light and scrumptious
● It’s healthier compared to other stew and curries as it is zero oil dish.
● It’s nutritious as it is made with country chicken and vegetables.
● It’s made wih limited ingredients but flavor-packed and wholesome.
INGREDIENTS YOU NEED TO MAKE ZERO OIL CHICKEN AND VEGETABLE STEW
This section explains what all ingredients is used in making the zero oil chicken and vegetable stew, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.
CHICKEN – The recipe is made using skinless country chicken. You can use the skin-in chicken. Broiler chicken can be substituted with country chicken.
WATER as required
SALT as per taste
GREEN CHILLY – Coarsely ground green chilli is used.
TOMATO – Regular tomato is used here. You can also use cherry tomatoes.
GINGER AND GARLIC – Freshly ground ginger and garlic is used. Do not use store bought ginger garlic paste. Pound them in mortar and pestle just enough to open up the flavor.
FERMENTED BAMBOO SHOOT WATER – You can use fermented bamboo shoot as well. Bamboo shoot or its water enhances and intensifies the flavour of the dishes
VEGETABLES – Potato, beans and carrot is used. You can use vegetable of your choice.
CORIANDER LEAVES – You can also use Burmese coriander or crushed ginger leaves.
HOW TO MAKE CHICKEN AND VEGETABLE STEW?
This section shows how to make zero oil chicken and vegetable stew with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.
Zero oil chicken and vegetable stew is a straight forward recipe. Start by putting the chicken, salt, water, green chilly and tomato. Cook them for few minutes. Then add in the fermented bamboo shoot water and cook for another few minutes. Add in the potatoes and cook for about 5 minutes. Then add in the carrot and french beans and cook for just a couple of minutes. Lastly add in the ground gingergarlicand cook for 2-3 minutes. Sprinkle the chopped coriander leaves, give a quick mix and take off the heat. Voila your delicious and scrumptious chicken and vegetable stew is ready to be relished. Enjoy it with piping hot rice or sip it as a soup.
If you’re fond of naga food, then this is surely the one to go for! It is lip-smacking good. I hope you’ll try this simple and easy naga style chicken recipe and if you do, please do share your thoughts about the recipe with me here.
I made a simple video of zero oil chicken and vegetable stew for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always looking forward to your feedbacks!
Zero Oil Chicken And Vegetable Stew Video Tutorial
STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE COUNTRY CHICKEN AND VEGETABLE STEW
In a mortar pestle pound the green chillies coarsely. Remove and keep aside.
Next add in the ginger and garlic and pound them coarsely. Keep aside.
In a heavy bottom pan add in the chicken.
Add in water submerging the chicken well.
Add in salt as per taste, ground green chilli and chopped tomato.
Mix well, put on the lid and cook for about 10 minutes.
Add in the fermented bamboo shoot water and cook about 5 minutes.
Add in the potatoes and cook for about 5 minutes.
Add in the beans and carrot and cook for 2-3 minutes.
Add in the ground ginger garlic and cook for about 1-2 minutes.
Add in the chopped coriander leaves, give a quick stir and turn off the heat.
Your scrumptious zero oil chicken and vegetable stew is ready. Slurp!
NOTES:
● You can cook the same dish with broiler chicken.
● Add vegetable of your choice. Veggies like chow chow, cabbage, mustard greens, broccoli, cauliflower etc are some veggies you can add in addition to the one used in the recipe.
● You can also add fermented bamboo shoot.
● Adding a dash of king chilly takes the stew to another level. I havent used it in the stew since my son cant have that much hot.
● If ginger leaves is available you can crush it and add them in the stew. It’s imparts an amazing flavor and aroma.
RECIPE CARD
FEW CHICKEN STARTERS RECIPE YOU MIGHT LOVE TO TRY
● Bhut Jolokia Grilled Chicken
● Chicken Leg Fry
● Crispy Fried Chicken
● Chicken 65
● Easy Grilled Chicken Salad
● Pizza Stuffed Meatloaf
● Cheesy Chicken Fritters
● Tandoori Chicken
● Chicken Pakora
● Baked Whole Chicken Leg
● Pan Baked Chicken Leg
● Peri Peri Chicken
● Spiced Fried Chicken
● Coca Cola Chicken
FEW CHICKEN SIDE DISHES YOU’LL LOVE
● South Indian Masala Chicken Fry
● Chicken Liver & Gizzard Fry
● Chicken Masala Stir Fry
● Spicy Mango Chicken Wings
● Chicken & Banana Flower Stir Fry
● Steamed Chicken
THE CHICKEN CURRY COLLECTION
● Chettinad Chicken Curry
● Easy Chicken Curry
● Chicken Manchurian
● Butter Chicken
● Pepper Chicken Gravy
● Chicken Kola Urundai Kuzhambu
● Black Pepper Chicken
All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.
Well, if you make this C recipe, I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking!
Love Akum
This large mug of Broccoli Walnut Soup is everything - requires only staple pantry ingredients, is quick, fuss free, healthy, easily adaptable, can easily go vegan ... literally a hug in a mug for winter!
The post Quick Simple Delicious Broccoli Walnut Soup appeared first on Passionate About Baking.
Peas soup recipe | matar soup | green peas soup recipe – Easy to make one pot peas soup recipe, perfect for the winter. Protein-rich Green peas soup recipe with full video and step-by-step pictures.
The weather here is getting colder and every day we prefer to have some hot soup during dinner time. This is a simple pressure cooker soup recipe, made using fresh green peas. You can use frozen peas also. We are using some coriander leaves also to enhance the taste.
Peas are a very good source of protein. This is a very filling soup and can be had with toast to make a meal. I added little fresh milk in this recipe, but you can skip this if you don’t want to milk in soup. Also, you can add 1 tbsp of fresh cream in the last to get a nice creamy texture.
Check out other interesting soups from Jeyashri’s kitchen, Garlic almond soup, Hot and sour soup, Ragi soup, sweet corn soup
The post Peas soup recipe appeared first on Jeyashri's Kitchen.
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