Soni's Food

Indian Inspiration!

Cauliflower,Spinach and Coriander Soup

07 | 02 | 2014
By Soni Sinha

I’ve been on a slight health kick lately.My salad is a sure shot way to a get those essential vitamins and with Valentine’s Day fast approaching, its not a bad idea to eat healthy, so that a little bit of indulgence on the day itself will not hurt.

That brings me to this amazing soup.I love Cauliflower and anything that has anything to do with Cauliflower.Its my most favorite vegetable and I cook it all the time.I’m so glad that my kids and the hubs are also with me on this one.With the temperatures being the way they have,I’ve been making soups for dinner.I find them very comforting, very easy for weeknights and you can have different variations without sounding monotonous.

Cauliflower,Spinach and Coriander Soup

This soup is inspired by my Carrot and Coriander Soup and I’ve substituted carrots for cauliflower and added some spinach for extra nutrition and color.The coriander gives it just a hint of spice in the background, while the creamy cauliflower and spinach work their own magic.The soup comes together with a splash of light cream at the end and couldn’t be any easier.Scoop it with a crusty bread and enjoy!

Cauliflower,Spinach and Coriander Soup

Cauliflower,Spinach and Coriander Soup

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Ingredients
  

  • Cauliflower florets-2 cups
  • Fresh Spinach-1 cup
  • Chicken or vegetable stock-2 cups
  • Olive Oil-2 tbsp
  • Onion- 1 medium
  • 2 garlic cloves-crushed
  • Ground Coriander-1 tbsp
  • Salt and pepper
  • Light cream-1/4 cup

Instructions
 

  • In a pot heat the oil and saute the onions for about a minute or two until translucent followed by garlic.
  • Add the cauliflower florets and coriander.
  • Saute for a minute and add the stock.
  • Add salt and pepper.Bring to a boil.
  • Reduce the heat, cover and cook for about 10 minutes.
  • Add the spinach and cook for another five minutes.
  • Puree in a blender.
  • Return to the stove and add the cream.Stir and serve hot.

Italian Wedding Soup~Be #CartonSmart this Holiday Season

26 | 12 | 2013
By Soni Sinha

This is a Sponsored post written by me on behalf of Carton Smart for SocialSpark. All opinions are 100% mine.

I like to have certain pantry staples in my kitchen all the time.They’re a huge help and save valuable time especially during the holidays.Some examples of my pantry staples are Chicken Stock,Pumpkin Puree(at this time of the year),Coconut Milk and I like to use Cartons.Did you know that by investing in Cartons rather than cans you’re actually helping the environment?Its the small steps that we take that add up to make a big difference in the quality of life that we lead.Its time that we Become Carton Smart and realize that by buying foods in Cartons,we’re doing ourselves, our families and our planet some good in our own way.You will find out how as you scroll down to read.Plus the foods in Cartons taste great and have a great shelf life. [Read more…]

Roasted Tomato Soup and Croutons

25 | 10 | 2013
By Soni Sinha

With temperatures dropping each day, its time to get cozy with a warm bowl of soup for dinner. Comforting, healthy and delicious, soups are a staple in my house in the cooler days. My kids love it with a grilled cheese sandwich and we just enjoy ours with some crunchy croutons and crusty bread.

My homemade Tomato Soup develops a rich flavor achieved by roasting the tomatoes along with some garlic, herbs and olive oil. The tomatoes along with the juices are then transferred into a saucepan and cooked along with some broth and finished off with a splash of half and half. Its creamy, slightly sweet and absolutely delicious!

Roasted Tomato Soup 1

For the Croutons I just cube some bread, drizzle some olive oil all over and bake it in a preheated oven for 10 minutes until golden and crispy. Couldn’t be easier.

Roasted Tomato Soup and Croutons

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Ingredients
  

  • Large ripe Tomatoes-4-5 quartered
  • Garlic Cloves-3 sliced
  • Thyme – 1 tsp
  • Extra Virgin Olive Oil- 2 tbsp
  • Chicken or Vegetable Broth-2 cups
  • Salt- to taste
  • Pepper- 1/2 tsp
  • Brown Sugar-1 1/2 tbsp
  • Half and Half-3/4 cup

Instructions
 

  • Pre-heat the oven to 375 degrees.
  • Place the tomatoes on a sheet pan and drizzle with olive oil,salt,pepper,garlic and thyme.
  • Bake for about 20-25 minutes until tomatoes are softened.
  • Transfer all the contents including the juices and all into a deep pot.
  • Add the stock,sugar,salt and bring to a boil and cook for about 5-10 minutes.
  • Transfer into a blender and puree the soup.Be careful to not burn since it will be really hot.
  • Transfer the puree back into the pot.Add the half and half and cook for another minute or two.
  • Your soup is ready.Arrange croutons and serve immediately.

For the Croutons

  • Preheat the oven to 400 degrees.
  • Cube 3-4 bread slices and drizzle some olive oil and salt.
  • Arrange in a single layer on a cookie sheet.Bake for 10 minutes until golden.

Indian Quinoa Chickpea Stew

12 | 09 | 2013
By Soni Sinha

In our day to day routine we are all pressed for time.Especially when it comes to cooking dinner, we’re always looking for shortcuts to make the process easier.I’m no different on weekdays and always look for something easy but nutritious for my family and that’s where one pot meals come in handy.

Indian Quinoa Chickpea Stew

My Indian Quinoa Chickpea Stew has all the things your would need for your dinner simmered together in the same pot eliminating the need for cooking separate dishes saving you all the time and effort to feed your family.Its packed with nutrition from the carrots,the chickpeas and the quinoa and the cumin and coriander provide the flavor base to turn it into a hearty and delicious stew.

Indian Quinoa Chickpea Stew 1

Now that we’re entering ‘Fall’ this would be ideal for your weeknights providing a much needed warmth and comfort in the cooler days.You could also add any meat or sausage depending on your preference.I’ve kept it vegetarian/vegan.

Indian Quinoa Chickpea Stew

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Ingredients
  

  • Quinoa-3/4 cup
  • Carrots-1 cup
  • Chickpea- 1 14 oz can
  • Onions-1 medium
  • Ginger-1 inch crushed
  • Green Chili or jalapeño -1 seeded and chopped
  • Tomatoes-1 14 oz can or 2 fresh chopped
  • Cumin Seeds-1 tbsp
  • Ground Coriander- 2 tsp
  • Salt -to taste
  • Water-2 cups
  • Oil-2 tbsp

Instructions
 

  • In a pot heat the oil and add cumin seeds until they crackle.
  • Add the chopped onion.Saute on medium heat for about a minute.
  • Add the crushed ginger and the chili.
  • Saute for another minute.
  • Add the ground coriander and stir until fragrant and add the tomatoes.
  • Mix well and the Carrots and Quinoa.
  • Add water and salt and bring to a boil.Check the seasonings.
  • Reduce the heat, cover and continue to cook until Quinoa is all cooked about 15 minutes.
  • Add the Chickpeas and continue to cook for another 5-6 minutes.
  • Add a little more water of too thick.
  • Serve hot!

Lentil,Cabbage and Fennel Soup-Indian Inspired

22 | 04 | 2013
By Soni Sinha

The weather is still a bit nippy in the mornings and I find myself craving for comforting meals even now 🙂 I had recently bought some gorgeous Fennel from my local Whole Foods and used them in two different ways, my Roasted Curried Fennel and this recipe in which I’ve used all the stems and fronds as well.Soups are a great nutritious lunch option without too many calories if made healthier and you can make so many varieties of soups to suit your palate.Eating healthy also naturally makes you feel good 🙂

Red Lentil,Cabbage and Fennel Soup.jpg

I’ve taken Mom’s staple Dal Recipe using Red Lentils and Cabbage and just added sweet Fennel to amp up the flavors.It works beautifully 🙂 The Cabbage and Fennel are sliced thinly and sautéed along with some spices and ginger and then cooked along with the Lentils until all soft and creamy.I love the crunch from the fennel stems that contrasts the otherwise creamy texture and the flavors are just delicious! The turmeric gives it a vibrant color and in India it would be served alongside some Rice or Roti,Pickles and Raita! In my efforts to cut down on carbs I enjoyed it on its own 🙂 You can make it thick or watery depending on your preference!I like mine quite thick and creamy.Packed with protein and vitamins this is one healthy soup you’re going to love!

Lentil, Cabbage and Fennel Soup

Lentil, Cabbage and Fennel Soup

Lentil,Cabbage and Fennel Soup-Indian Inspired

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Ingredients
  

  • Red Lentils-1 cup
  • Sliced Green Cabbage-1 cup
  • Sliced Fennel including the stems and fronds -1 cup
  • Bay Leaf-1
  • Cumin Seeds-2 tsp
  • Ginger-1 inch crushed
  • Ground Coriander-2 tsp
  • Turmeric-1 tsp
  • Tomato-1 chopped
  • Green chili/jalapeño-1 chopped
  • Water-2 cups
  • Salt- to taste
  • Oil-2 tbsp

Instructions
 

  • Wash the lentils and keep aside.Prepare the veggies.
  • In a pot heat oil and the cumin seeds until it crackles.
  • Add the cabbage and fennel,bay leaf and all the spices,tomato and jalapeños.
  • Saute on medium until well mixed.Add the lentils and continue to stir for about a minute.
  • Add water and salt.Bring to a boil.
  • Reduce the heat and cover.Let it cook until the lentils are tender about (15-20 mins) If its too thick add some more water and mix.Check seasonings.
  • Serve hot!