16 Bean (Con)"Fusion" Soup

16 beans (con)”fusion” soup inspired by Mexican 16 beans soup, chicken tortilla soup and Desi Rajma (as in Rajma Chawal) AND driven by pantry limitations..

Method:

• 1 cup of 16 beans soup mix, washed, soaked overnight, rewashed and pressure cooked with 1 to 2 cups of water and ½ tsp salt.
• Heat about 2 tbsp oil in a stock pot. Add ½ tsp cumin seeds. Add ½ cup of chopped white onion and some chopped garlic. Sauté for couple of minutes. Add ¼ cup carrots, 1 tbsp tomato paste and mix well.
• You may have to add a little water to prevent the soup from burning. Now add the powders – pinch turmeric, pinch, dry ginger, 1 tsp chili/paprika, 2 tsp coriander, 1 tsp cumin, pinch garam masala (ground cloves/cinnamon/cardamom equal parts). Sauté for about 2-3 mins. Add cooked beans, chopped green chilies and mix well.
• Add water to achieve the desired consistency (I made a thick soup). Add cilantro, salt to taste and simmer for about 5 mins or till done. Finally add some crushed tortilla chips.
• Serve topped with some sour cream or salsa along with some tortilla chips and lemon.

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Chicken Soup

Chicken soup with vegetables and egg. For a clear soup, skip egg and corn starch and add extra water/stock. For Veg soup skip chicken and add tofu (firm) just before adding vinegar.




Ingredients:
Vegetable oil – 2 tbsp
2 cups Diced chicken, salt, pepper
Diced - ½ cup each of carrot, green onion, Chinese broccoli, 2 tbsp garlic, 1 tbsp ginger, white onion, , green chilies to taste
Following ingredients to taste – I used 1 tbsp Soy sauce , 1 tbsp sriracha or red chili sauce, 1 tsp vinegar, pepper, salt
1 egg , 2 tbsp corn starch, cilantro
green onion for garnish

Method:

• Bring about 6-8 cups of water to boil – to be used later.
• Heat oil in a deep pot. Add chicken, salt and pepper and sauté for about 2 mins.
• Next add white onions, carrots, garlic, ginger and sauté for another 2-3 mins.
• Add Chinese broccoli, green onion, green chilies, all the sauces (except vinegar), salt, some more pepper and about 4-5 cups of hot water. Simmer till chicken is done. Adjust salt to taste. Add more water to make desired quantity soup. Add cilantro.
• Beat the egg and gently pour into the soup pot, stirring with a fork to form ribbons.
• Mix ½ cup water and corn starch to make a smooth paste without lumps. Add to the soup and stir. The soup will begin to thicken as it boils.
• Lastly add vinegar and some more green onion. Serve hot.

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Tomato Soup with Oats

Creamy tomato soup with oats. Can also be used as a pasta sauce.




Ingredients:
Tomatoes - 2 cups , quartered
Beetroot - small piece, chopped
Carrot - 1/2 cup , chopped
Pumpkin - 1/2 cup , chopped

Olive oil - 1 tbsp
cumin seeds - 1/4 tsp
Cloves - 2
Cinnamon - small pieces
Peppercorns - 5 to 10 as per taste

Cilantro - Optional
Salt to taste
Dry ginger powder, coriander powder - pinch

Oats - 2 tbsp

For serving:
Bread Toast
pepper powder
Butter


Method:

• Heat oil. Add cumin seeds, cloves, pepper and cinnamon.Cinnamon and cloves have to be removed later before blending the soup.
• Add carrots, beetroot, pumpkin and allow to slightly brown on high heat.
• Add tomatoes and allow to soften and slightly roast.
• Add salt, coriander powder, dry ginger, cilantro and mix well.
• Add oats and a cup of water and cook covered for 5 mins. Allow to cool.
• Add some more water and blend to make a paste. Remember to take out teh cinnamon and cloves. Make a thick coarse paste if you wish to use this as pasta sauce.
• Heat soup and serve with some butter and toast.
Roasted vegetables :

 

 

 

 

 

 

 

 

Note: I have skipped cornstarch which is normally used to thicken the soup. Use oats instead which also give a creamy texture to the soup.

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Masoor Palak Soup

Whole Red Lentil (Masoor) and Spinach soup. Can be easily converted to dal to be served with rice or rotis.








Ingredients:
Whole Masoor (Red Lentil) - 1/2 cup (soaked in water for 2 hrs)
Spinach - chopped finely - 1 cup
Onion - chopped coarsely - 1 cup
Green chilies - 1 or 2 to taste - chopped
Garlic and ginger - chopped - 1/2 tsp
Pepper powder - to taste
Olive oil
salt to taste

For serving
Lime - 1
Toasted bread
cream/yogurt

Method:

• In a pressure cooker add olive oil. Add garlic, ginger and onion.Saute.
• Add spinach, pepper, salt, green chilies, soaked lentils and about 1 to 1.5 cups of water.
• Cover and put the weight. Cook till dal is done (2 whistles). Allow to cool and the steam inside to dissipate.
• Open cooker and stir the soup. Serve in soup bowls topped with olive oil, cream/yogurt, a sqeeze of lime and toasted bread.

To serve with rice or rotis, season the cooked dal with mustard seeds, chopped tomatoes,dry red chilies, hing and curry leaves.

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