Tag Archives: soup

Warm and Silky Zucchini Soup with Coconut Milk


Chicago is getting really windy and cold. Every time the summer comes, I forget all about Winter and it’s bitter cold winds as if I have never seen the snow before. Then the wind hits in late October or November and I wonder, how did I forget this? The cold days are not all bad. My favorite thing to do on Sunday afternoons is just sit by the window looking at the frosty grass and the red berries still hanging on to the Crab Apple trees drinking cups and cups of hot soups and hot tea.

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Sunday night Feast to celebrate Autumn

Welcome Autumn. End of summer almost feels like the end of a wonderful vacation. The one where you enjoyed to the fullest, drank wine a bit too much and feasted on supposedly light desserts. Now its time to go back. Although nostalgic about the end of the vacation , in your heart you are also longing for the comfort of the home and looking for solace in the routine.

With the end of summer it is also time to start thinking about the plans next year. Perhaps its too early for some but i think I want to get it out of hands so I can start preparing for the big Holiday season. We have Hindu festival Diwali coming up then Thanksgiving and Christmas. A1 is in Girl scouts this year and boy, do they have a ton of activities. One of them is a camp out in October and I am really excited about that as I get to go with her.


Back to the food, we had a wonderful Sunday night feast to celebrate Autumn. That also means we are going to have to move our Sunday dinners indoors and have some comforting food.

For the first of such, I made Coconut curried Corn soup, Pasta with Mushrooms and Sun dried tomatoes and an Orange cake.



Coconut Curried Corn soup

This soup is on the sweeter side. I paired it with a wonderfully aromatic white wine from Loire valley, France. Its called Muscadet Sèvre-et-Maine.

serves 3

  • Corn on the cob about 4 (should be sweet and young)
  • Coconut Milk 1 can
  • Onion 1 small
  • Garlic 2 cloves – peeled and crushed
  • Vegetable broth 1 cup ( substitute with Chicken broth if you would like)
  • Curry powder 1 tsp.
  • Dried Mint 1 tsp.
  • Paprika flakes or Adobo chili powder to sprinkle
  • Honey 1 tsp.
  • Salt per taste
  • Butter 1 Tbsp.


  • With a good knife, cut the corn kernels off the cob making sure you are leaving some of the Corn still on the cob.
  • Roast each of the Cob on open fire (if possible) for 2-3 minutes each, making sure it is roasted on all the sides. Set aside.
  • In a large cast iron pot (preferably), melt butter.
  • Add the Onion and Garlic. Saute for 3 minutes while stirring occasionally.
  • Add the Corn that removed from the Cob and saute for another minute.
  • Add Vegetable broth and the roasted cobs and let the mixture come to a boil.
  • Add Mint, Honey and simmer for another minute or two.
  • Remove the Cobs with the help of tongs.
  • Add Coconut Milk and simmer for a 4-5 and up to 8-9 minutes.
  • Add Salt and take off the heat.
  • When serving, sprinkle some Paprika flakes on it.



Chickpea Soup with Saffron

If you are looking for a protein filled vegetarian option for weeknight meal, here is your answer. Chickpea soup with enough protein from Chickpeas and Edamame, much needed veggies and Carbs from Noodles. You can just eat it as is or serve it with Fresh baked bread that can be dunked into the soup.


  • Chickpeas ¾ Can
  • Edamame Beans Frozen 6 Oz
  • Tomatoes 2 medium chopped
  • Carrots 2 chopped in cubes
  • Celery (optional) 1 stalk chopped
  • Onion yellow (or any mild onion) ½ chopped very small
  • Egg Noodles or Rice Noodles 4 Oz packet dry
  • Vegetable Broth 2 Cups plus more as needed or substitute water
  • Butter ½ Tbsp.
  • Saffron 2 generous pinches
  • Cumin Powder ½ Tbsp.
  • Ginger crushed 1 tsp
  • Black Pepper about 3 crushed fine
  • Clove 1
  • Salt per taste
  • Honey per taste
  • Cilantro for garnish (optional)
  • Paprika (optional)
  • SP1
  • Cut all the vegetables and keep aside. Open Can of Chickpeas, Drain and wash the Chickpeas and keep aside.
  • In a sauce pan on medium heat, add butter. When it starts to melt, add Onion and sauté until translucent but not brown.
  • Add Clove and wait for 10 seconds.
  • Add Carrots and Celery if using and sauté for couple of minutes.
  • Add tomato and sauté for another 2 minutes
  • Add Chickpeas and Edamame. Add the Vegetable Broth and let cook for 7 minutes or so.
  • Add Ginger, Saffron, Black Pepper, Cumin Powder and Salt and let cook for another 5 minutes. Carrot should be completely cooked.
  • If you feel you would like it a bit less tart, add honey. If you would like it hot, add paprika and mix.
  • Add as much water or Broth as needed to make it to desired consistency.

As for Egg Noodles, you add them in two different ways. One is cook them separately as per package instructions, toss in butter and add them to the soup right before serving OR you can add them to the boiling soup, let boil for couple of minutes and cover tightly until ready to serve. When ready to serve, Noodles should be cooked through. Warm the soup a little and serve. It would really depend on what’s easier for you and what type of Noodles you use.



Adapted from Deborah Madison’s Spicy Chickpea soup




Butternut Squash Soup

DSC_0031Butternut Squash Soup

Now that Winter is finally ending or we are all awaiting first day of spring and warmer temperatures, I am secretly missing the coziness of Winter evenings. Winter is the time when we all finish our dinner and gather around the fireplace to get some warmth and chat about the day. The girls play with us and around us since they can’t get out of the house. On Sunday Evening, we have the fireplace going literally from 4 in the evening sipping the warm soup while rest of the dinner is getting ready.So while all of us are more than ready to welcome Spring, this soup is to wave Goodbye to the snowy evenings of Winter.

Ingredients: Serves about 6

Butternut Squash 1 Medium size
Onion 1 small to medium size cut in small pieces
Garlic – 1 clove peeled
Vegetable or Chicken Stock 1 can
Whole Milk preferably or 2% if that’s what you have
Sage Leaves Fresh 8
Black Pepper – Freshly cracked
Salt to taste
Honey 1 Tbsp
Water if needed
Butter/Ghee 2 Tbsp


Preheat the oven to 425 degrees. Cut the Butternut Squash in quarters and remove seeds. Drizzle some olive oil. Place the Squash in oven proof tray or cookie sheet and let roast for about 45 to 50 minutes. It should look soft and cooked when you take it out. If not add 5 minute increments to over time.
Once done, remove from the oven, scoop out the flesh and set aside.
In a saucepan, heat Butter or Ghee and add onion, saute for couple of minutes, add Crushed Garlic and saute for another minute. Then add the Squash pulp and saute for about 3 minutes while stirring constantly.
Add Stock to the pan and mix thoroughly. Add Black Pepper, Honey and Sage leaves. Let the soup come to a boil. Add Milk/Cream that you are using. If you would like more creaminess, add more milk. If you don’t like creamy texture that much, add more stock or water until the soup is of desired consistency. Add salt and mix well.
Put everything in blender and blend well.

Serve warm and Enjoy!!


Acorn Squash Thai Curry Soup

squash curry soup 1

Winter is in full swing here in Chicago. Temperatures are actually lower this month than January. When the temperatures are low and the snow is falling, the only thing I crave for is a warm soup. This soup is made from Acorn Squash a/k/a Winter Squash which as the name goes is in season in winter.


Small to medium size Acorn Squash

Potato 1/2 of medium size potato

Onion chopped about 1/2 cup

Garlic 2 cloves crushed

Coconut Milk 1 Can

Red Thai Curry Paste about 1 to 1 1/2 Tbsp

Salt and Pepper to taste

Cilantro for garnish

Olive oil for sprinkling on squash

Butter or Olive Oil 1 Tbsp separately (Not the extra virgin kind)


Preheat the oven to 400 degrees. Cut Acorn squash in quarters and scoop out the seeds with a spoon. Sprinkle with Olive oil and little bit of salt. Roast the squash in the oven for about 50 minutes. Remove from the oven, let it cool and scoop out the flesh. Flesh should be easy to come out. If its hard, that means Squash has not cooked through. Add oven time.

In a soup pot, heat some butter or olive oil and add garlic and onion. Let it cook for 2 to 3 minutes. Add the potato and cook for another 2 minutes. Add the squash and mix well for about 1 minute. Then add Coconut Milk and let it warm through. Add Thai Curry Paste, salt and pepper. Bring to boil, reduce heat and let it simmer for 5 minutes or so. Remove from heat and blend it.

If you like it spicy, you could also add some red pepper flakes.

Garnish with Cilantro and serve.

squash curry soup 2

Zucchini Rosemary Soup




We got really snowed in Chicago on Sunday. Luckily I had all the groceries done on Saturday so we could just stay in and be lazy. I was craving a warm soup with all that snow falling around us and I remembered a friend of mine was asking for a Zucchini recipe few days back so i decided to make a Zucchini soup. The soup has roasted Zucchini and fragrant Rosemary. I find smell of Rosemary very calming. Just crush a few strands on your hand and smell deeply. Instant spa feeling. The soup is perfect for a wintery day and so easy to make, you can even make it on a week-night after getting home from work.


2 Zucchini – cut in small pieces

1/2 of medium size Potato – peeled and cut in small pieces

1/2 Onion cut small

2 Garlic Cloves – crushed

About 2 Tbsp of Rosemary leaves. Keep the twig intact so you can take it out later

Vegetable or Chicken Broth about 2 cups

Milk – preferably whole or 2 % – 1/2 cup

Salt and Pepper to taste

Warm butter or olive oil in a pan and add onion and garlic and saute for about 2 minutes. Add potatoes and saute for another minute. Add Zucchini and roast until Zucchini looks done with brow spots on it. It will no  longer be firm. Add Vegetable Broth or Chicken Broth, Rosemary and let it boil for about 7 to 8 minutes. Add Salt and Pepper and give it a good stir. Then add the milk and boil for another couple of minutes. Let it cool just a little and take out the Rosemary. Blend it in a blender and serve.


Green pea soup

This is my go to soup when I need something to please everyone but don’t want to spend too much time making appetizers. The soup has a very bright and beautiful green color and uses ingredients that you should already have at home.



Green peas – about 2 cups

Potato – 1/4th cup – thinly sliced

Onion – 1/4th cup- thinly sliced

Garlic 1 clove – crushed  (optional)

Salt & Pepper as needed . White pepper works better for this recipe

Dry Basil leaves crushed – 1 tbsp

Herb de Provence – couple of pinches

Heavy Cream for Garnish

Butter 1/4th tbsp

Water 1 cup

Milk 2 % or full fat 1 cup


Heat butter in a pan. Add onion and saute until translucent, about 2 minutes. Add garlic and saute for another 1/2 minute. Add potato and saute for 3 minutes. Add Frozen peas and saute for 7 minutes or so until peas are tender but not so much that it has lost color. Add 1 cup of water and 1 cup of milk and let it boil for 7-8 minutes or so. When boiling add Basil leaves and Herb de Provence.


Cool slightly and blend it with a hand blender. When serving, use 1 spoon of heavy cream on each bowl for garnish.

The times for sauteing are approximate. A lot will depend on which stove you are using and what heat you are using.



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