Tag Archives: soups

Red Lentil Soup


2 cups red lentils
1 small onion
2-3 cloves garlic
1-2 medium tomatoes
a little cilantro
a few red pepper flakes
salt and pepper to taste
1-2 tbsp olive oil
1 tsp cumin seeds
a pinch of turmeric

Cook the red lentils in a pressure cooker with 4 cups water. Meanwhile in a pan add 1-2 tbsp of olive oil, cumin seeds, pepper flakes and turmeric until the cumin seeds lightly brown. Add onion and garlic and fry until lightly brown. Add chopped tomatoes and continue frying. Add the cooked lentils, 1-2 cups more water and continue cooking in low to medium flame. Add salt and pepper to taste.

Sprinkle some cilantro leaves and serve hot.

Spicy Tomato & White Bean Soup

Here’s a spicy tomato and navy bean soup from my friend Pavani.

2 cups water
1 jalapeno or spicy green chili’s (I used 3 since I did not have any poblano peppers)
2 (16-ounce) can navy beans, drained and rinsed or I used 2 cups dry beans soaked overnight and precooked in a pressure cooker.
1 or 2 medium poblano chili, halved and seeded
1 onion, cut into 1/2-inch-thick wedges
1 to 1.5 pints grape tomatoes
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
Cilantro sprigs (optional)

Combine 1 cup water and beans in a pan over medium-high heat. Combine remaining 1 cup water, poblano, jalapeno or green chili, and onion in a food processor. Pulse until vegetables are chopped. Add onion mixture to pan with the beans.

Add tomatoes and cilantro to food processor, and process until coarsely chopped. Add tomato mixture to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Remove from heat. Stir in lime juice, olive oil, and salt. Garnish with cilantro sprigs, if desired.

Hearty Tomato Vegetable Soup

Came across this recipe a while back and been meaning to make it. Finally got a chance to make it today. As always I deviated from the original recipe.


4-5 ripe tomatoes
1 cup kidney beans or 1 can
2-3 carrots
1-2 celery sticks
1/2 bunch broccoli
2-3 red potatoes (or I used turnip)
1/2 bunch kale (or I used spinach)
1/2 onion chopped
2-3 garlic cloves
1 tsp rosemary
1 tsp basil
1 tbsp olive oil
salt and pepper to taste

If using fresh beans, soak overnight. I usually cook my beans after soaking them for at least 8 eights in a pressure cooker.

In a medium pan heat the olive oil. Add the cut tomatoes and let cook for 5 minutes. Add one cup of water and remove from flame. Use a hand blender to blend the tomatoes into chunks. Return to low flame and add 2 more cups water. Add chopped onions and garlic and bring to a boil. Add rosemary and basil. Add the chopped kale, broccoli, carrots and celery. Add salt and pepper and beans and let cook on medium heat to up to 30 minutes. Stir as needed. I added the chopped spinach 5-10 minutes before I removed from the flame.

Serve hot with some croutons and Parmesan cheese. Delicious!

You can find the original recipe here


Came across this recipe from Seriously Soupy (@seriouslysoupy) and looked delicious. Here’s my variation to it based on what was in my kitchen!


1 cup cannelloni beans soaked 4-6 hours
1 bunch white kale
1 large carrot
1 zucchini
3 celery sticks
2-3 cloves garlic
1/2 red onion
some fresh parsley
some fresh rosemary
some fresh thyme
2-3 tbsp tomato paste or 1 large chopped fresh tomato
2-3 tbsp olive oil
salt and pepper to taste
bread crumbs
fresh crusted wheat french bread pieces

In a large pan, heat the oil. Add onion, garlic, carrot, zucchini and celery and fry briefly. Add one cup water and cook for 10 minutes. Then add the beans, 2-3 tbsp tomato paste or one large chopped tomato, basil and rosemary and cook on low heat for an hour, stirring as needed. Then add bread crumbs, chopped kale and thyme and cook for another 5-10 minutes. Add salt and pepper to taste.

Serve hot, adding some pieces of some fresh crusted french bread just before serving.

Roasted Butternut Squash and Grilled Corn Chowder

My slight variation of a soup from Chef Robin White from #SoupWeek.

1 small butternut squash, cubed
2 corn on the cob
1 small red bell pepper chopped
6-8 small yukon gold potatoes quatered
2-3 cloves garlic minced
2-3 tbsp olive oil
1/2 tsp cumin
1/2 tsp cayenne pepper
6 cups vegetable broth or plain water
salt and pepper to taste

Preheat oven to 400 degrees. Toss squash with t tbsp olive oil and salt and pepper. Transfer onto an aluminum sheet and roast for 20minutes. Heat the grill. Brush each corn cob with olive oil and salt and pepper and grill till light brown.

In a large pan heat the remaining oil, add onions, pepper, garlic and fry till lightly brown. Add the spices. Add the squash. Remove the corn from the husk and add. Cook for another minute. Add stock and continue cooking for another 20 minutes. Mash or puree half in a food processor. Return to the pan. Add the potatoes and continue cooking till the potatoes are tender.

Garnish with a dollop of cream and salted pumpkin seeds. Serve hot and enjoy!

Lentil Rustica

I came across Chef Robin White’s #SoupWeek on Twitter and was thrilled to see some new vegetarian soup recipes. Soup is my favorite lunch item especially on a cold rainy day. Probably almost everyone’s! The weather lately out in the east coast has been thus, so I was excited to try something new. As always I improvised the recipe cutting some items out either because I did not have them in my kitchen or because I did not fancy them (such as leeks) and added others such as red crushed pepper which I tend to add to most of my recipes.  So here goes my version of the Lentil Rustica:

1 yellow onion chopped
3 garlic cloves minced
1/2 red bell pepper
1 carrot
2 celery sticks
1/2 bunch spinach
2 small tomatoes crushed (instead of paste)
2-3 tbsp olive oil
1/2 cup dry red wine
2 cups vegetable or chicken broth
1 tbsp mustard
salt and pepper to taste
1 cup green lentils (I used a mix of flat whole French green lentils and whole Indian green lentils)

Soak the lentils over night or in hot water for an hour if using only French green lentils

In a pan add 1-2 tbsp olive oil and saute onion, garlic, red bell pepper (chopped) and leeks (if using) with salt and pepper for 20 minutes until the mix turns translucent. Add chopped carrots and celery and cook for 10 minutes. Add 1 bay leaf, mustard, tomato paste (or I used two fresh tomatoes crushed) and parsley and continue cooking for a minute. Then add 1/2 cup dry red wine and cook for another minute. Finally add lentils and broth (in my case I added water). Cover and cook on low heat for an hour. Toss in the chopped spinach and cook for another minute.

Serve hot in a bowl, drizzle olive oil and red wine vinegar and garnish with some fresh chopped parsley.


Cannellini beans and kale soup


2 cups Cannellini beans (soaked overnight)
1-2 tomatoes
1 onion chopped
3-4 cloves garlic
1 bunch of kale
1-2 tbsp olive oil
Salt to taste

Pre-cook cannellini beans until cooked.

In a pan heat 1-2 tbsp olive oil. Add the chopped onion and garlic and fry till lightly brown. Lightly crush the tomatoes and add to the onions. Add the cooked beans along with the water to the onions and continue cooking in low flame for 10-15 minutes. Add salt to taste and add some crushed pepper flakes if desired. Loosely cut kale leaves and add to the rest. Cook for 2 minutes and remove from flame. Serves 4.