Detox Vegetable Soup

 
This soup is packed with detoxifying vegetables and beans besides immune boosting spices and herbs with healing properties. The spices / herbs I chose to flavor this soup have been used in India from ages for their medicinal properties in everyday cooking. I used a basic version of garam masala which contain coriander seeds, cumin seeds, cinnamon, clove, black pepper and cardamom which all aid in digestion in one way or another besides adding a great flavor to the soup base.

Ginger is anti inflammatory, aids in digestion, reduces nausea and helps to fight cold while vitamin C rich lemon cleanses your stomach and strengthens immune system. Turmeric and coriander seeds are anti-inflammatory. Cumin aids in digestion and improves immunity. Where as cardamom helps to counteract digestive problems similar to ginger. Cinnamon helps to treat muscle spasms, vomiting, loss of appetite, common cold and even believed to lower blood sugar levels in diabetics. Garlic boosts up the immune system and helps the liver.

I used some cooked mung beans as well to the soup for protein. Mung beans is rich in protein and fiber besides with antioxidant properties. It is one of the recommended detoxifying legumes which aids in digestion preventing bloating and gas. There are in fact khichdi detox diets, based on rice and mung dal. It should not come across as a surprise to Indians, considering that khichdi is recommended there for people recovering from stomach upsets since it is easy to digest besides being nutritious. Use homemade stock or water for the base.
 

Ingredients: 
1 tsp. olive oil (optional)
1 garlic clove, finely minced
1" piece of ginger, peeled and grated
1 small onion, finely chopped
3.5 to 4 cups of water / vegetable stock
2 cups of chopped veggies, (I added broccoli, cauliflower, celery, carrots, beans, & tomato)
A handful of cooked mung beans
1 tsp. cumin powder
1/2 tsp. garam masala
1/8 tsp. turmeric powder
Salt if needed
Lemon juice to taste
Cilantro to garnish

Method:
* Heat oil and add garlic and ginger. Saute for few seconds until they brown and add onion. Fry until translucent. Skip the sauteeing part if not using oil.
* Add cumin powder, garam masala and turmeric. Saute for few seconds.
* Then add vegetables (except broccoli and cauliflower) and water / stock to the pan and cook until the vegetables are half done. Add broccoli and cauliflower now and continue cooking until desired consistency is reached. Add the cooked mung beans at the final stages of cooking.
* Add salt if needed and stir. Garnish with cilantro and squeeze lemon juice before serving. 


This is going to be a part of Blogging marathon #64 under 'detox recipes' and check here to find out what other marathoners are cooking today.

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Hearty Potato Soup

I picked a theme as part of the blogging marathon # 61 this week that is based on 'Taste of home - Top 100 recipes of 2015'. I wanted to go with the baking theme for all the three days until I landed on this soup recipe. The person who contributed this recipe seems to have grown on a farm in Holland and mentions that the original recipe uses bacon and heavy cream. Though she has come up with probably a humble version of it, this filling and everyday kinda soup doesn't compromise in the flavor department. I think this is the first soup recipe where I didn't need to do any tweaking to suit our tastes and the other adult at home really enjoyed this hearty,  piping hot soup.  

Ingredients:
2 medium potatoes, peeled and cubed
1 carrot, chopped 
2 celery ribs, chopped
2 & 1/2 cups water
1 small onion, chopped
2 tbsp. butter / olive oil
2 tbsp. all purpose flour
1 cup milk + extra if needed
Salt & pepper to taste
 
Method:
* Cook potatoes, carrots and celery in water until tender. Scoop out the cooked vegetables using a slotted spoon and keep them aside. And reserve the liquid too.
* Saute onion in butter until tender. Stir in the flour, salt and pepper gradually adding milk. If the mixture becomes lumpy at any point, just pass through a fine sieve. Bring the mixture to a boil and cook until it thickens. Gently stir in the cooked vegetables. Add the reserved liquid as needed to reach the desired consistency. (I had to add extra liquid here.)


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Mung Beans - Carrot Soup

 

This has become a recent favorite of mine though normally I abhor the soup kinds. I came across this spicy and yummy on an Indian food channel and tried it instantly as somehow I loved the idea. This is one of those hearty and healthy soups that can fill you up and so the soup alone would take care of a meal.

Ingredients:
1 tbsp. oil
1/2 tsp. garlic paste (optional)
1 tsp. peppercorns
1 onion, peeled and finely chopped
1 tomato, chopped
1 big carrot, peeled and chopped
1/2 cup cooked mung beans / green gram (whole, green ones)
Salt to taste
1 cup fat-free milk
 
Method:
* Heat oil in a small sauté pan and add garlic if using. Sauté for few seconds and then add peppercorns, onion, tomato and carrot.
* Cover and cook until the vegetables are tender.
* Transfer the cooked mixture, salt, cooked mung beans and milk to a blender. Puree the mixture and if the mixture appears too thick for your liking, add extra milk or water until the desired consistency is reached.
* Add the puree back to the pan and heat it.
* Serve warm.

This goes to BM #54 under the theme "Cooking lentils in 3 ways". Check here to see what other marathoners have come up with, for today.

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