Friday, July 19, 2013

Squash Potato Celery Soup

Last week I received summer squash in my weekly organic produce box. I had some celery at home which needed to be used up, so I just made soup using the squash and celery. It tasted pretty good. This recipe will make a big batch our soup (approximately 6-7 bowls), so cut the recipe in half if you want less soup.

3 Summer Squash, Chopped,
2 Celery Stalks, Thinly Sliced,
2 Medium Potatoes (Yukon Gold), Cubed
1 Medium Onion, Chopped
3 Cloves Garlic, Chopped
1 Green Chili, Chopped
Salt to Taste,
2 Tablespoon Cilantro, Chopped
1 Teaspoon Dried Oregano,
1 Tablespoon Olive Oil
4 Cups Vegetable Stock
2 Tablespoon Tahini or 2 Tablespoon Sesame Seeds
1 Teaspoon Turmeric Powder
1 Tablespoon Almond Powder

Heat oil in a pan. When hot, add the onion. Cook covered stirring occasionally until the onion turns translucent. Now add garlic and chili and cook for 2 more minutes.
Add the rest of the ingredients except Tahini. Cover and cook until the potatoes are well cooked (about 25-30 minutes).  Let it cool a little bit. Add tahini and puree in batches. If you don't have tahini, then you can grind sesame seeds in powder and add to the soup. Transfer the puree back to pan and simmer for 5-7 minutes. Take off the stove and serve.

PS: Be careful while processing the soup in blender. Usually, I puree hot soups in food processor. I only fill the food processor bowl halfway through. This way, there is enough area for steam to escape. I also cover the chute with a cloth instead of the chute cover.

Sorry, I forgot to take a picture after making the soup.

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Kale and Garbanzo Beans Soup

It's that time of the year again, when I get my weekly box of organic produce from a local farming facility here in WA.

This week I received some kale, mustard greens, basil, nectarines, plums and peaches. I made soup with kale leaves last night. Someone at my previous work used to bring many dishes with kale in it. e.g soups, pasta, Quinoa etc. That is how I got the idea of making soup with kale. I added some garbanzo beans to the soup for protein and added some other vegetables for more color. The soup tasted very good.

1 Small Onion, Chopped
3-4 Cloves Garlic, Chopped
1 Bunch Chard (8-10 Big Leaves), Roughly Chopped
1 Tablespoon Tomato Paste (or 1 Tomato Chopped),
2 Carrots, Diced,
1 Small Potato, Cubed,
1 Red Bell Pepper, Cut Into Small Pieces (You can use any other colored sweet pepper),
1 Can Garbanzo Beans
2.5 Cups Vegetable Broth,
Salt to Taste
1/2 Tablespoon Dried Italian Seasoning,
2 Teaspoon Dried Basil, or 8-10 Basil Leaves, Finley Chopped,
4 Teaspoon Crushed Red Pepper (or to taste)
1 Tablespoon Olive Oil

Heat oil in a pan. When it is hot, add the onion. Cook covered on medium flame for about 2-3 minutes stirring occasionally. Now add the garlic and cook for another minute. Add crushed red pepper, carrots and potato and 1 cup vegetable broth. Cook until the potatoes are partly cooked. Now add the rest of the ingredients. Cook for another 10 minutes or until the carrots and potatoes are thoroughly cooked. Take off the stove and serve.

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