Curried Apple Soup

What do you do with too many apples???..........

This recipe was born out of the necessity to use the apples lying in my fridge for weeks. No one was ready to eat them; so I decided to make them into a soup :)

Ingredients: Apples - any variety - (chopped)- about 6-8 - small, Oil - 2 tsp + Butter - 1 tbsp, Garlic (chopped) - 4-5cloves, Black pepper - 1/2 tsp, Curry Powder - 1-2 tsp (I used the one we get in American stores/or use madras curry powder from Indian store - do not use Garam Masala), Chicken/Veg stock - 1 can (I used chicken stock as it gives a rich flaor), salt to taste.

Method: Heat a pan, add the oil and butter. Then add the chopped garlic, saute for 1 min and add 1/2 tsp black pepper powder and 1 tsp curry powder. Then add the chopped apples. Saute for 5 mins till apples are soft. Add the chicken/veg stock (adjust according to qty of apples - add some water if you are low on stock). Add salt to taste and the remaining 1 tsp curry powder. Cover and cook for 8-10 mins on med heat. Cool and grind/puree in a jar mixer. Garnish with cilantro.

The soup is ready in a jiffy!! Enjoy on a cold fall day to perk your spirits up!!

Till my next post, take care everyone!!

TIP: Adding a Granny Smith apple with other sweet apples gives a better flavor

Barley and Mixed Vegetable Soup

Hello everyone, I have been inactive on this blog for a long time now. Work and kids have kept me really busy. Still not sure when I can post regularly....... 

Anyhoo, last weekend I made this soup for a potluck. Everyone loved it and wanted the recipe, so I am posting this recipe especially for all my friends who wanted it that day……. 

This soup is my comfort food. It is really hearty and healthy – a real one pot meal :)

To make this soup you need:

Ingredients: 2 tbsp olive oil, 1 onion - chopped, 4-5 cloves of chopped garlic, 3-4 cups water or Vegetable/Chicken broth, ½ cup barley (uncooked), 2 Cups Mixed veg (carrots, beans, peas, corn),  1 zucchini cubed/sliced, 1 small can diced or crushed tomatoes/puree 4-5 fresh tomatoes, 3 tsp Italian seasoning, 1.5 tsp garlic powder, 2 tbsp sherry/red wine vinegar/lemon juice, 2 tbsp balsamic vinegar, 1 tsp paprika (optional), Fresh basil 8-10 leaves chopped and parsley leaves chopped to garnish, salt and pepper to taste.

Preparation Method:  Pressure cook barley and mixed veg with veg/chicken stock (2-3 whistles) – till barley is fully cooked. Meanwhile, in a pot, add olive oil. When hot, add garlic and onions, cook till it is soft. Add zucchini and cook till it is soft. Add Italian seasoning, pepper, garlic powder, paprika (optional) and 2 tbsp sherry wine vinegar/red wine vinegar/lemon juice and 2 tbsp balsamic vinegar and cook for 2-3 mins. After that add the crushed /pureed tomatoes. Cook for 3-4 mins.  After that add the pressure cooked mixed veg and barley. Adjust seasonings and add salt to taste. Simmer for 8-10 mins. Add chopped basil/parsley leaves. Serve hot. Enjoy :))

Till my next post, take care everyone!!

Black Bean Soup

Ingredients: 1 tbsp oil, 1/2 cup diced white onion/spring onion, 1/2 cup diced green bell pepper, 1/2 cup tomatoes, 2 tsp crushed garlic, 2 tsp chopped jalopeno (deseeded), 1 can of black beans, 3 cups chicken stock/vegetable stock/water, 1/2 tsp cumin powder, Cooked chickenpieces (optional). For garnish: shredded cheese, chopped green onion or sour cream

Method: Heat oil in a pan, add garlic, jalopeno, onion, bell pepper and tomatoes and stir for 5 mins till everything is soft. Add the black beans and mash them coarsley with a masher. Add 3 cups of stock/water. Bring everything to a boil. The soup should thicken. Garnish with Spring Onion/Cheese/Sour cream. You can add crushed tortilla pieces too.

I am sending  this as an entry for Mirch Masala's: My Legume Love Affair (MLLA) Edition 21.

This event is the brainchild of Susan of The Well Seasoned Cook .