Happy New Year Everyone! I hope you all enjoyed a very festive holiday season and ended the last few days of 2007 making life long memories! Welcome to 2008! Bet you’re looking forward to the clean slate a New Year offers. Isn’t it a great way to dust oneself off and start afresh? So what type of person are you? Are you the type that makes resolutions and is out of the gate running on January 1st in their pursuit? Or do you prefer to not make any knowing far well that most resolutions never come to fruition anyways. Many of us use January 1st as an effort to better our self in one aspect or another. And year after year there seems to be no resolution more common than becoming healthier. On the ride back from New York a couple days go, I couldn’t seem to get away from this fact; every where I looked there were ads for weight loss programs and gym membership. And sure enough when I got to work, my office mates swore that salads and soups are the only way to go during the month of Jan. So to help everyone along on that path, I thought I’d post a light veggie soup to help wean off those holiday pounds.
My mom actually shared this recipe with me about five years ago when I used to work in Texas. It’s so light and flavorful and chock full of veggies. The version below is an even easier way (than her original) to make this simple dish. Although the recipe doesn’t include this, you can always embellish this basic soup with some cooked penne pasta and truly make it a filling meal.
The last time I made this soup, I chose to compliment it with a simple cheese with mint chutney sandwich. (I’m one of those people that don’t consider a meal complete without a carb component, so this was my way of completing it. The recipe for the sandwich is not included, but honestly its just two slices of toast with a slice of cheese, and mint chutney.)
I hope you enjoy this vegetable soup and make it a hearty part of your winter diet. Fell free to add more vegetables or items as you wish. Your new body will thank you!
Best wishes for 2008!
May it be your best year yet.
Vegetable Soup: Serves 3 to 4 people
Ingredients:
1/2 onion chopped
1 carrot chopped
1 stalk of celery chopped
1 handful of mushrooms chopped
1 can crushed tomatoes
1/2 brick of firm tofu chopped
5 to 6 whole peppercorns
1 bay leaf
1 to 2 tsp salt (depending on taste)
water
1 to 2 tablespoons butter
½ lime
Method:
Melt butter in a large heavy bottomed stock pan
Add the chopped onion, peppercorns and bay leaf and saute until translucent
Add carrot and stir for one minute
Add celery and stir for one minute
Add tofu and crushed tomatoes and enough water to cover all vegetables in the pan
Add salt to taste
Bring soup to a boil
Once it has boiled, cover and continue to simmer, checking every 10 minutes until the vegetables are to your desired tenderness. If the water is evaporating, don’t worry about having to add more
Once the soup has cooked, taste and add salt and/or pepper to taste
Finish by squeezing ½ lime juice into the soup
Taste and adjust seasoning accordingly
Note: most soups you’ve probably made have some sort of meat or vegetable stock. This is something different so definitely give it a try!
My mom actually shared this recipe with me about five years ago when I used to work in Texas. It’s so light and flavorful and chock full of veggies. The version below is an even easier way (than her original) to make this simple dish. Although the recipe doesn’t include this, you can always embellish this basic soup with some cooked penne pasta and truly make it a filling meal.
The last time I made this soup, I chose to compliment it with a simple cheese with mint chutney sandwich. (I’m one of those people that don’t consider a meal complete without a carb component, so this was my way of completing it. The recipe for the sandwich is not included, but honestly its just two slices of toast with a slice of cheese, and mint chutney.)
I hope you enjoy this vegetable soup and make it a hearty part of your winter diet. Fell free to add more vegetables or items as you wish. Your new body will thank you!
Best wishes for 2008!
May it be your best year yet.
Vegetable Soup: Serves 3 to 4 people
Ingredients:
1/2 onion chopped
1 carrot chopped
1 stalk of celery chopped
1 handful of mushrooms chopped
1 can crushed tomatoes
1/2 brick of firm tofu chopped
5 to 6 whole peppercorns
1 bay leaf
1 to 2 tsp salt (depending on taste)
water
1 to 2 tablespoons butter
½ lime
Method:
Melt butter in a large heavy bottomed stock pan
Add the chopped onion, peppercorns and bay leaf and saute until translucent
Add carrot and stir for one minute
Add celery and stir for one minute
Add tofu and crushed tomatoes and enough water to cover all vegetables in the pan
Add salt to taste
Bring soup to a boil
Once it has boiled, cover and continue to simmer, checking every 10 minutes until the vegetables are to your desired tenderness. If the water is evaporating, don’t worry about having to add more
Once the soup has cooked, taste and add salt and/or pepper to taste
Finish by squeezing ½ lime juice into the soup
Taste and adjust seasoning accordingly
Note: most soups you’ve probably made have some sort of meat or vegetable stock. This is something different so definitely give it a try!
5 comments:
soup looks so yummy and healthy and simple to make nice one
Ashima,... Believe it or not, my new year resolution is same as you have mentioned :) . You read my mind is it?! I am on the look out for such light recipes.This particular recipe seems very simple too. I am not much of a Tofu fan,.. Can i skip that ?
Hopefully i would have shed some fat by the time we meet:) Thanx!!
Ashima, i am waiting for your comments for my post.. Ain't i a pest?!! but ofcourse!
wedgie soup looks good yaar...what's next? i finally posted something new, check it out.
Hey Ashima, i was so glad you could make it for the party. I was really looking forward to meeting you especially after our interaction over our blogs.
You were very good at antaakshari:)(Rajnigandha). I hope we get together again sometime before we leave US.Thank you so much for coming.
Post a Comment