There is something so relaxing and comforting about healthy, nutritious, simple but filling thick soups. Soups are very often meals in themselves for me. And lately even EM has started liking and even demanding them. Nothing makes me happier than when EM actually voluntarily asks for some dish to be made. I am a fan of all kinds of soups, although I am a bit partial to broth like thin soups. My favourite being Thai Chicken Noodle soup which is a must have once a week meal for me. But on any other day it’s generally spinach, tomato or carrot soup.
I absolutely love food which is like shots of tasty vitamin. Plus I love one pot meals which mean less cleaning up to do and it’s best for lazy evenings when you don’t even want to move your mouth. As Jerry Seinfeld says, soups are food that is already digested for you. 😀 I make many different soups, but my basic ingredients are always the same. Potato, onion, garlic, leeks and milk. Read through for a couple of soups I’ve been making way too often lately.
- 1 bunch of Spinach
- 1 medium sized onion roughly chopped
- 1/2 leeks sliced
- 6-7 cloves of garlic crushed and chopped
- 1 potato cut into 2 pieces length-wise
- 2 tsp butter
- 3/4 cup milk or about 100 ml. More if you like creamier and thicker soups.
In a pressure cooker, warm the butter and throw in the leeks and garlic. saute gently and add onion. Saute again and ad rest of the ingredients. (Remember, this is a healthy soup that even people on diets can have, so I use less butter just to infuse flavour. Feel free to use more if you aren’t into counting calories.) Add a cup of water and pressure cook. Once the veggies are cooked and cooled, just peel the potatoes and pulse everything together in the mixie to form a thick and smooth paste. Bring this paste to a boil. Add warm milk. Add more water depending on how thick/ thin you want it to be. Lastly, add salt and loads of pepper. Voila! your soup! It’s delicious with homemade crusty bread.
I use pretty much the same basic ingredients from the recipe above: onion, leeks, garlic, potato. After having sauteed all of these in butter, I just throw in roughly chopped carrots instead of the spinach. Cook; cool; pulse; bring to boil with milk; season with salt, pepper, paprika. Serve piping hot with a final flourish of a quick artistic swirl of extra virgin olive oil. Sit back and watch Seinfeld episode: The Soup Nazi. 😀
Tomato soup is the exact same recipe, just substituting spinach and carrot with 5-6 tomatoes and 1/2 beetroot (for color. It gives a velvet red to die for).
Believe me, all these soups are simply put, “goodness in bowls” and ridiculously easy to make.