Soni's Food

Indian Inspiration!

Fennel and Potato Soup

31 | 01 | 2018
By Soni Sinha

Winter months are the time when soups become a staple in our home.These days all my son wants for dinner is soup and although he loves his favorite Leek and Potato Soup , this time round I tried something different instead of leeks. I used fennel and boy was it delicious! We loved it,he loved it and I know I’ll be making it many more times in these cooler days.

Fennel and Potato Soup

If you know me, you know that I love fennel and use it a lot in my cooking.I love to combine it with cabbage in a simple Indian style stir fry or slightly roast it with some indian spices for a warm salad, but nothing comforts like a hot bowl of this delicious Fennel and Potato Soup especially when it’s cold outside!Fennel is also good for our bodies since its a natural anti oxidant.

I’ve used fresh and ground fennel here and the fragrant anise-like flavor comes through quite nicely. The potatoes are a great addition and balance the flavors in this soup. The potatoes also make it rich and creamy and all you need is a crusty bread to soak up the deliciousness. Enjoy and stay warm!

Fennel and Potato Soup

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Ingredients
  

  • 2 large fennel bulbs diced
  • 2 medium potatoes peeled and diced
  • 1 large onion chopped
  • 2 cloves garlic chopped
  • Butter-2 tbsp
  • 1 tsp ground fennel
  • 2 % Milk-1 cup
  • Water-1 1/2 cups
  • Salt and pepper

Instructions
 

  • In a pot heat the butter and saute the onion until translucent.
  • Add the garlic and saute for another minute.Add the ground fennel and mix.
  • Add the potatoes and fennel and cover for a minute.
  • Add milk, water, salt and pepper.
  • Once it comes to a boil, cover , reduce the heat and continue to cook for about 15-20 minutes until the potatoes and fennel are fully cooked.
  • Check the seasonings.Carefully transfer into a blender or use a hand blender and blend until all smooth.
  • Garnish with some fennel fronds and serve hot.

Easy Pea Soup

10 | 01 | 2017
By Soni Sinha

Hello all and a very HAPPY NEW YEAR to you!! Hope it fills you with love, peace, prosperity, good health and all the joys of the world. We had a great ending to 2016 with an amazing Disney Bahamas Cruise with magical skies,gorgeous blue waters and warm sunny weather.Kids had an equally great time with onboard activities that included a Pirate Party and meeting famous Disney Characters.With the copious amounts of food (and alcohol) that we consumed, it’s now time to eat healthy and light.

Bahamas

Magical Skies from our ship

My first recipe of 2017 is a delicious Pea Soup that I’ve been making and enjoying over the years. Pea is an under-rated vegetable but I love its versatility cut across different cuisines. I love Peas added into my Indian stews, curries and pasta, but this sweet soup is all I crave for in this cold weather. I’ve used Frozen peas here but it tastes equally good.

easy-pea-soup

The sweet shallots go well with peas and fresh parsley adds a lovely lemony flavor to the soup. It’s delicious with any crusty bread of your choice or on its own. The vibrant green color is in great contrast to the snow outside (if you live in a cold area like me). I usually make a big batch and have it for two or three days in a row. So so good. Enjoy and stay warm.

easy-pea-soup

Easy Pea Soup

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Ingredients
  

  • Butter-1 tbsp
  • Fresh or frozen peas-5 cups
  • Shallots-8-10 peeled and halved
  • Celery-1 stalk rinsed and diced
  • Garlic - 3 cloves chopped
  • chopped Fresh parsley-1/4 cup
  • 2 cups water
  • 2 cups vegetable broth
  • ½ cup cream
  • Salt and pepper

Instructions
 

  • In a deep pot heat butter and add the halved shallots.Cook for a minute.
  • Add celery and continue to cook for about 2-3 minutes.
  • Add garlic and cook until raw smell disappears 2-3 minutes.
  • Add parsley and stir followed by the peas.Mix well.
  • Add the liquids, salt and pepper and bring to a boil.
  • Reduce the heat, cover and continue to cook for about 8-10 minutes until cooked.
  • Using a stick blender puree the soup or transfer in batches in a blender and puree.Be careful since it'll be very hot.
  • Add cream and check the seasonings.Garnish with some more fresh parsley.

 

Chilled Asparagus and Coriander Soup

07 | 05 | 2015
By Soni Sinha

Warm weather has finally graced us and it’s pure joy to step out these days to soak in the glory.Its also the time of the year when cooling foods and drinks are in order and the recipe I have for you today will do just that.A light refreshing Chilled Asparagus Soup might just be the perfect lunch with your Mom and cheer her up on Mother’s Day!

Chilled Asparagus and Coriander Soup

And yes, I said Chilled Asparagus Soup.For those of you who haven’t tried a chilled soup before let me tell you it tastes delicious!Smooth, rich and creamy,it cools you off while hydrating you at the same time.Give it a try.

Chilled Asparagus and Coriander Soup 4

Asparagus is one of my favorite vegetables and I just can’t seem to get enough of it during Spring. The soup comes together in minutes and I’ve flavored it with some ground coriander.I love adding ground coriander in my soups as you can see in my Carrot and Coriander and Cauliflower and Spinach Soups.I love the complex earthy undertone.I’ve used Chicken Broth but you could also use water or vegetable broth.Once slightly cooled puree in a blender and serve it with a dollop of sour cream and your favorite bread!Enjoy.

Chilled Asparagus and Coriander Soup

Chilled Asparagus and Coriander Soup

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Ingredients
  

  • Asparagus-1 lb
  • Onion-1 large chopped
  • All purpose flour-1 tbsp
  • Ground Coriander-1 tbsp
  • Chicken or Vegetable Broth-4 cups
  • Extra Virgin Olive Oil-2 tbsp
  • Salt and pepper
  • Sour Cream

Instructions
 

  • Trim the asparagus and cut into 2" pieces.
  • In a large pot heat the olive oil and add the chopped onions and saute until translucent.
  • Add the flour and mix.
  • Add the asparagus and saute for about 2-3 minutes.
  • Add the ground coriander ,salt and pepper.Stir for a few minutes.
  • Add the broth and bring to a boil.
  • Reduce the heat, cover and let it all cook for about 20-25 minutes.
  • Once slightly cooled puree the soup in a blender.
  • Chill in the fridge for at least 3 hours or even overnight.
  • Serve chilled with a dollop of sour cream and your favorite bread.

 

Leek and Potato Soup

16 | 09 | 2014
By Soni Sinha

“Here comes the morning chill
the leaves falling on the ground so still
the beaming sunshine
the soft breeze
kissing me softly on my cheeks
as I sit down by my window
staring at the wonder
of nature in all its splendor
Of birds singing
Of trees swaying
to the tune of the soft Autumn wind”

Leek and Potato Soup

Today we got a glimpse of Autumn when we woke up to cooler temperatures for the first time this season and I instantly decided that I had to make soup for dinner.It just seemed the perfect day to enjoy some warm soup to warm us up.I was also reminded that I had some gorgeous leeks that needed to be used and Leek and Potato Soup came to mind.

Leek and Potato Soup 2

I love the simplicity and the delicate balance of flavors that this soup has to offer.Leek and potatoes are a classic combination and with minimal ingredients its just the perfect food to warm and comfort you on a cold night.I’ve tried to make it healthier by omitting cream and just going with 2% milk and water combo.You could also use stock instead of water.Its a family favorite.  Enjoy!

Leek and Potato Soup

Leek and Potato Soup

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Ingredients
  

  • Leeks-2 bunches cleaned and chopped
  • Large potatoes-2 peeled and diced
  • Onion-1 medium chopped
  • Butter-2 tbsp
  • 2 % Milk-1 cup
  • Water-1 cup
  • Salt and pepper

Instructions
 

  • In a pot heat the butter and saute the onion until translucent.
  • Add the leeks.Saute for another minute.
  • Add the potatoes, milk, water, salt and pepper.
  • Once it comes to a boil, cover , reduce the heat and continue to cook for about 15-20 minutes until the potatoes are fully cooked.
  • Check the seasonings.
  • Carefully transfer into a blender or use a hand blender and blend until all smooth.
  • Garnish with your favorite herb and serve hot.

 

Split Pea and Porcini Mushroom Soup #Guestpost from Cindy’s Recipes and Writings

15 | 05 | 2014
By Soni Sinha

I’m off to India for ten days to see my Mom who has been unwell for sometime now and have some bloggers and non-bloggers (including my hubby) lined up who will be guest posting on my blog while I’m away!So enjoy all these delicious recipes in the meantime and I’ll see you all once I’m back!!

My first guest is my lovely friend Cindy from Cindy’s Recipes and Writings who has also guest posted for me in the past with this wonderful  Wheatberry Salad that’s super healthy and delicious!!Cindy is an accomplished chef and writer.Her published writings include contributing writer for three newspaper columns, “Garden Spot” in Pocono Record,”The Watering Whole” in Times News and “Lawn and Garden” in Pocono Xpress. Her articles have appeared in national publications including: Mother Earth News, Backhome Magazine, Fresh Magazine, Clamor, Inscriptions, Relish, Parenting Humor, Poor Mojo’s Almanac, The Muffin, Funds for Writers and several online newspapers and publications. Without further ado here’s Cindy!

I’m so excited to be guest posting for Soni at Soni’s Food  .

I cook for a living. I’m a chef, food writer and recipe developer. I never really tire of cooking but like my friend, Soni, I like to try new cuisines.Today I’m sharing a vegetarian dish. I try to make at least one meatless meal a week. This split pea moves up a notch on the soup ladder by adding reconstituted dried porcini mushrooms and barley.To thicken the soup I used Cream of Wheat also known as Farina. Cream of Wheat adds body without any grit. If wheat or gluten is a problem for you, substitute corn starch in the same amount and leave out the barley.

Split Pea and Porchini Soup

This soup is fast and easy. The flavors blend well without the need for added spices.Thanks Soni for letting me share a little something about myself with your readers!

Split Pea and Porcini Mushroom Soup

split pea and porcini mushroom soup ingredients

Ingredients:
1 cup dried split peas (green or yellow)
3 cups vegetable broth
3/4 cup cooked barley
1 cup dried porcini mushrooms, reconstituted drained and chopped
2 Tablespoons Cream of Wheat or Farina
salt and pepper to taste
croutons (optional)

Process:
Bring split peas, mushrooms and broth to a boil. Reduce heat and simmer for 20 to 30 minutes until tender.
Add barley and cream of wheat.
Serve with croutons if desired.