Moringa Soup

Moringa or murunga Keerai or drumstick leaves is a super food that contains lots of vitamins and minerals. In South India, we use moringa leaves and moringa fruit in different recipes. Murungakai sambar is one of my favorite dishes. I usually cook moringa leaves with moong dal. I added moringa leaves to adai for dinner. I made soup from the left over leaves. 

Ingredients:

1 Tablespoon butter

2 cups moringa leaves

4 shallots, diced

3 cloves garlic, minced

1 tomato, diced

3 cups water

black pepper to taste

salt as needed

Method:

1. Heat butter in a stock pot over medium-high heat. When butter is melted, sauté onion and garlic for 2 minutes until soft. Add tomato and cook for another 2 minutes. 

                                                           

2. Add drumstick leaves. Mix well. Add 2 cups of water. Add salt, cover and simmer for 10 minutes.

                                                           

3. Using an emulsifier blend the soup. 

                                      

4. Strain the soup to filter, into a bowl. Return the strained soup back to the stock pot. Add pepper and salt as needed. Add 1 cup of water. Simmer for 5 minutes. Remove from heat and serve warm.

                                    

Cream of Mushroom Soup

 This warm bowl of soup is so creamy with tender bites of mushroom bites, flavored with garlic, onions, and herbs. You can make this soup with ingredients you may already have in your kitchen.

Ingredients:

4 Tablespoons butter

1 Tablespoon oil

2 onions, diced ( 1/2 cup)

4 cloves garlic, minced

1 1/2 pounds (750 g) fresh brown mushrooms, sliced

4 teaspoons chopped thyme, divided

1/2 cup Marsala wine (any dry red or white wine) optional

6 Tablespoons all purpose flour

4 cups vegetable stock

1-2 teaspoons salt, adjust to taste

1/2 - 1 teaspoons black pepper powder, adjust to taste

1 teaspoon better than bouillon (optional)

1 cup heavy cream or half and half

chopped fresh parsley and thyme, to serve

Method:

1. Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Add garlic and cook until fragrant, about 1 minute. 

                                  

2. Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine if using and allow to cook for 3 minutes.

                                   

3. Sprinkle mushroom with flour, mix well and cook for 2 minutes. Add stock, 1 teaspoon better than bouillon, if using. Mix and bring to a boil. Reduce heat to a low-medium heat. Season with salt, and pepper.

                                                            

4. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.

5. Reduce heat to low, stir in cream or half and half. Allow to gently simmer ( do not boil). Adjust salt and pepper to taste.

                                                             

6. Mix in parsley and remaining thyme. Serve warm.

                                  

Notes:

Fresh brown or cremini mushrooms are perfect for this recipe. I used mini Portobello mushrooms.

I did not have fresh thyme. I used thyme that I dried end of last summer.  

Heavy cream gives the rich creamy texture to the soup. You can make this soup dairy free as well.

I used red wine in this recipe. You can make it without the wine too.

Penne Vodka

 Thursday lunch would always be pasta in our house until my daughter went to college (10 years ago). Now that she has moved back home, the tradition continues, sort of. Tonight she made her famous vodka sauce and garlic bread. Creamy, cheesy sauce with penne pasta. 

Ingredients:

1 box penne pasta (1 lb.)

2 Tablespoons olive oil

1 1/2 cups finely chopped yellow onion

3 cloves garlic, finely minced

1/4 cup tomato paste

14 ounces canned whole peeled tomatoes

crushed red chili flakes, to taste

Italian seasoning, to taste

2-3 Tablespoons butter

1/4 cup vodka, about 50 ml.

1 Tablespoon chopped fresh basil

salt to taste

1 cup heavy cream (half a pint)

3/4 cup grated parmesan

Garlic Bread for side

Method:

1. Heat olive oil in a large stock pot or Dutch Oven to medium heat. Sauté onion until translucent, 7-8 minutes. Add chopped garlic, and sauté till slightly brown.

2. Add red chili flakes; cook for a minute.  Add tomato paste, and cook for 2-3 minutes.

                                   

3. Add vodka, peeled tomatoes, and seasoning. Reduce heat and let the alcohol cook off, 6-8 minutes.

                                    

                                     

4. Stir in the butter. Add chopped basil. Puree sauce with an emulsifier, until smooth.

                                                       

6. Add heavy cream; stir to blend. Fold in grated parmesan. Add reserved pasta water. Fold in cooked penne pasta. 

                                   

                                   

Remove from stove. Serve hot with garlic bread.

7. While you are making the sauce, cook the pasta according to the instruction on the back of the box, al dente. Strain the water from the pasta and reserve 1/2 cup of pasta water to add to the sauce.

Notes:

Vodka sauce is usually made plain. You can add vegetables to it too. I added green peas to the sauce today. I prefer plain sauce. 

Make sure you salt the boiling water before cooking pasta.

This recipe makes about 6-7 servings. 

Tomato Soup (Indian Restaurant Style)

Tomato soup and grilled cheese is the best comfort food. The best tomato soup I have had was in the restaurants in India. Sweet and tangy soup topped with toasted croutons. Recently I came upon the recipe for the best tomato soup on Ranveer Brar's You Tube channel. I followed his recipe and made the best soup.

Ingredients:

2 Tablespoons oil

6-8 tomatoes, roughly chopped

1/2 teaspoon red chili powder

1 pinch turmeric

1 clove garlic

1/2 black cardamom, seeded

8-10 black peppercorn

2 inch ginger

2 Tablespoons butter

1 big onion, chopped ( 1 cup)

1 Tablespoon oil

1/3 cup cilantro stem, roughly chopped

2 Tablespoons sugar

salt to taste

                                               

For Croutons:

6 slices of white bread

1 Tablespoon butter

1/2 teaspoon oil

                                                                    

Method:

1. Heat 2 tablespoons oil in a pressure pan. Place roughly chopped tomatoes in the cooker. Add 1 clove garlic, ginger, peppercorn, black cardamom seeds, 1/2 teaspoon chili powder, a pinch of turmeric and 2 teaspoons salt. Fill with just enough water. Cover and pressure cook for 2 whistles. Remove from stove and allow to cool.

                                                      

2. Place a large saucepan on the stove. Heat 2 tablespoons butter and 1 tablespoon oil on medium heat.  Cook chopped onion gently until translucent.

                                                                      

3. Add cooked tomatoes to the saucepan and cook for 5 minutes. Add cilantro stem. Cook for another couple minutes. 

                                                 

4. Blend the soup with an emulsifier. Filter the soup to remove any pulp.

       

                                                        

                                          

     

                                                                      

5. Bring the soup back to the saucepan, and simmer for 15 minutes. Add 2 tablespoons sugar. Check for salt and add as needed. Garnish with cream and croutons just before serving.

                                           

Making croutons:

1, Cut the edges of the bread slices, and cut into cubes.

                                                                   

2. Heat 1 tablespoon butter and 1/2 teaspoon oil in a skillet. Shallow fry the bread cubes, few at a time, on low flame, until golden brown. Remove from pan and garnish with chopped cilantro. Place a few croutons on top of the soup just before serving.

                                              

                                            

Notes:

It is important to simmer the soup for 15 minutes after emulsifying. 

You can make the croutons while the soup is simmering.