Preparation time: 5 minutes

Cooking time: 10 minutes

Ingredients:

1. 1 pack or 2 cups button mushrooms, halved
2. 1 head of iceberg lettuce
3. 1 tbsp olive oil
4. 2 -4 cloves of garlic, minced
5. 2 tbsp balsamic vinegar
6. 1/3 cup fresh basil leaves, finely chopped
7. salt and pepper to taste

Directions:

Heat olive oil in a wok and add garlic in it. Saute for a few seconds and add mushrooms in it, and continue sauteing until the mushroom are cooked. Next add balsamic vinegar, basil, salt and pepper. Once the entire vinegar has seeped into the mushrooms transfer to a salad bowl. Add lettuce and toss well. Adjust seasoning, garnish fresh with fresh basil leaves  and serve.

Preparation time 10 minutes

Cooking time 20 minutes

Ingredients:

1 onion, finely,  chopped

1 tomato,  finely chopped

1 bell pepper, finely chopped

1 carrot, finely chopped

1/3 cup celery, finely chopped

3 cloves of garlic, minced

1/2 cup kidney beans, soaked and boiled

1 tsp cumin powder

1 jalapeno, finely chopped

4 tomatoes, boiled

salt and pepper to taste

1 tsp olive oil

1 tbsp fresh corriander leaves, finely chopped

1 tsp lemon juice

Directions:

In a blender blend the boiled tomatoes  and strain using a strainer. In a saucepan heat olive oil, add onion, garlic, bell pepper, carrot, celery and tomatoes. Saute until well done. Next add kidney beans, cumin powder, jalapeno, corriander leaves and lemon juice. Add the tomato soup and season with salt and pepper. Boil the soup and serve hot.

Preparation time 10 minutes

Cooking time 20 minutes

Ingredients:

1. 1 medium onion, finely chopped
2. 3 – 5 cloves of garlic, minced
3. 2 cups broccoli florets
4. 2 cups skim milk
5. 2 cups water
6. 1 tsp oilve oil
7. salt and pepper to taste

Directions:

In a sauce pan heat oil, add onion and garlic. Saute until they are slightly golden. Next add broccoli, milk and water. Stir season with salt and pepper and cover the sauce pan. Boil the soup until the broccoli is completely boiled and tender. Cool and blend. Transfer to the saucepan again. Heat the soup well and serve hot with breadsticks.

Preparation time 30 minutes

Cooking time 30 minutes

Ingredients:

1. 1/ cup bottle gourd (dudhi)
2. 1/2 cup cabbage
3. 1/2 cup onions
4. 1 potato, diced
5. 1 cup spring onion, onions and greens finely chopped
6. sat and pepper to taste
7. 1 tsp olive oil

Method:

To make this soup you need to start with the stock first. In a sauce pan add 2 cups of water, add bottle gourd, cabbage, onion, salt and pepper.  Boil for about 20-25 minutes. Once done cool and blend the mixture. Next strain the mixture. In another saucepan add olive oil and the spring onions. Saute for a minute. Next add the stock. Make sure your soup is not too thin. Adjust the salt and pepper as the your taste. Serve hot with garlic bread.

Preparation time 10 minutes

Cooking time 30 minutes

Ingredients

1. 5 carrots, diced
2. 1 onion, diced
3. 1 tsp minced garlic
4. 2 bay leaves
5. 1 tsp fresh parsley
6. 1 tsp butter
7. 1 and half cup water
8. salt and pepper to taste

Directions

In a skillet heat butter and add onions, garlic and carrots. Saute until tender. Add the mixture to a blender along with water and blend until smooth. Strain and add the soup back to the skillet to boil. Make sure you don’t make it too thin. Add the bay leaves, parsley , salt and pepper and boil. Serve hot with dinner rolls or garlic bread. If you want to make this soup richer you can garnish it with a dash of fresh cream.  If you want to make this soup vegan you can add olive oil in place of butter.

Photo source :

caroline armelle photos

Preparation time 10 minutes

Cooking time 30 minutes

Ingredients

1. 1 potato
2. 1 onion
3. 4-6 cloves of garlic
4. 2 cups whole milk 2 – 3 cups water
5. 2 tsp butter
6. salt and pepper to taste
7. 2 tbsp cheese (optional)

Directions

Dice the potato, onion and garlic finely. Add butter in a cooking pot and add the potato, onion and garlic. Saute till the mixture is golden brown. This gives the smoky burnt taste. Once done add the milk and water. Add salt and pepper. Heat the soup until the potato is boiled. Blend the soup in a blender and strain it with a thick strainer. Heat the soup once strained and transfer to serving bowls. Garnish with grated cheese. This soup can be made vegan by just omitting milk and cheese and adding water instead of milk