Nokhi Anokhi Rasoi Kensville Recipes Chilled Zucchini Yogurt Soup & Stuffed Tomatoes

6 Comments

1. 

   umesh kacha June 22, 2014

2. 

   CyniiCaL June 22, 2014

   Here is an amazing recipe for cream of potato soup.

   HOPE YOU ENJOY =)

   Ingredients
   4 potatoes – peeled and cubed
   1 1/2 cups chicken broth
   1 tablespoon unsalted butter
   1/8 teaspoon salt
   ground black pepper to taste
   1 tablespoon chopped onion
   1/8 teaspoon dried dill weed
   1 tablespoon all-purpose flour
   1 cup milk

   Preperation

   1.In a large pot over high heat, boil the potatoes in the broth for 15 minutes, or until potatoes are tender. Carefully separate the potatoes from the broth and transfer to a blender or food processor.
   2.Add 3/4 cup of the broth to the potatoes and puree for 5 seconds or more depending on how smooth you want the soup to be. Add remaining broth and set aside.
   3.Melt the butter in a large saucepan over medium heat. Add the salt, ground black pepper, onion and dill weed to the butter, stir and saute for 2 minutes. Sprinkle with the flour and stir well.
   4.Pour in the milk and heat until the mixture starts to thicken, about 1 to 2 minutes. Stir in the pureed potato mixture. Allow to heat through and serve.

3. 

   L Klinker June 22, 2014

   I have a great chili recipe that freezes nicely. You can find it at this link:

   http://www.associatedcontent.com/article/2530443/super_bowl_party_recipe_crockpot_chili.html?cat=22

   Here are 2 more great soup recipes as well:

   http://www.associatedcontent.com/article/2562911/soup_recipes_for_national_soup_month.html?cat=22

4. 

   professor grey June 22, 2014

   I love home-made soups. These are my favorites:

   Black Bean Soup
   Serves 6

   3 cans Black Beans, drained (you can make your beans from scratch if you have the time)
   One 32-ounce box chicken broth
   1/2 cup Sofrito, recipe follows
   1 can Tomato sauce
   ¾ cup chopped pimiento-stuffed olives
   1 tablespoon fine sea or kosher salt
   Healthy dose freshly ground black pepper

   1. Make the Sofrito. Now add your black beans, chicken broth, tomato sauce and chopped olives. Season with salt and pepper.
   2. Bring everything to a boil over medium-high heat and continue to boil until the soup is nice and thick or to the consistency you desire in a soup. Serve it hot with a little drizzle of extra virgin olive oil on top of the soup. A dollop of sour cream helps cut the heat (although it really isn’t hot at all) and adds a little extra flavor to your soup. A crusty bread is always a good addition to soak up every last drop.

   Sofrito
   (A sauce consisting of tomatoes, onions and many other ingredients you may wish to add.)

   2 Tablespoons Olive Oil
   1/2 onion, chopped
   ½ red pepper, chopped
   ½ green pepper, chopped
   1 Jalepeno pepper, seeded and chopped
   4 minced garlic gloves
   2 pkts. Goya Sazon Seasoning (found in the Spanish cooking section of your supermarket)
   1 handful cilantro, chopped
   1 can Rotelle Brand Diced Tomatoes with Green Chilies
   2 Chicken boullion cubes or packets

   Heat olive oil and add the next 5 ingredients (onion through garlic) sauteing until softened. Next add your Sazon seasoning and stir to incorporate it into your sofrito. Now add you tomatoes, cilantro and chicken boullion.

   Chicken Soup with Root Vegetables and Bok Choy
   Serves 6

   1 lb. carrots, peeled and cut into 1 inch pieces 1 lb. Parsnips, peeled and cut into 1 inch pieces 1 large onion, peeled and chopped 1 lb. Bok Choy, white part cut into 1 inch pieced, green leaves left whole 1 4 lb. Whole Chicken, preferably organic, rinsed and patted dry Sea salt Parmesan Cheese Water

   Combine all vegetables except the Bok Choy greens and place them in the bottom of a 6 quart stock pot. Generously salt your chicken then add it breast side down to your pot, right on top of your vegetables. Next add enough water to just cover the chicken. Cover your pot and bring to a boil over high heat, tilt lid to allow steam to escape and reduce to a simmer. Skim and remove any foam that rises to the surface. Cook until chicken is cooked through, about 45 minutes. Remove chicken and set aside to cool. Add Bok Chow leaves to pot and continue to slowly simmer.
   When cooled separate meat from skin and bones. Discard skin and bones and return meat to pot. Cook until heated through. Serve hot with Parmesan cheese if desired.

   Mexican Rice and Meatball Soup Serves 6

   2 Tbls. Extra Virgin Olive Oil
   1 Large Onion, chopped
   1 Medium Onion, finely chopped
   4 Large Garlic Cloves, finely chopped
   2 ½ 32-oz. Boxes of Chicken Broth
   1 cup Tomato Salsa, chunky
   2 cans Rotelle Brand Diced Tomatoes with Green Chilies
   1 Handful of Cilantro, chopped
   1 ½ Lbs. Lean Ground Turkey
   ½ cup Stone Ground Cornmeal
   1 Large Egg
   ¼ Cup Low-fat Milk
   1 tsp. Salt
   ½ tsp. Ground Cumin
   ½ tsp. Garlic Powder
   A Healthy dose Freshly Ground Black Pepper
   ½ to ¾ cups White Rice (depending on how thick you like your soup)

   First let’s make the meatballs. Combine your ground turkey with the cornmeal, salt, pepper and cumin. Add to that 1 medium, finely chopped onion, 2 finely chopped garlic cloves and half of your chopped cilantro. To these ingredients add the milk and egg and mix well to combine. Next
   form the mixture into 1 to 1½ inch meatballs. Set aside.

   Now we’ll focus on the broth. Heat the oil in a 6-quart stock pot over medium heat. Add the remain large chopped onion, 2 chopped garlic cloves and sauté until softened. Next add

5. 

   animalrights03 June 22, 2014

   This black bean soup is the best.

   2 tablespoons olive oil
   1 onion, chopped
   1 carrot, chopped
   4 garlic cloves, chopped
   2 teaspoons ground cumin
   1 to 2 teaspoons chopped jalapeño chile with seeds, divided
   2 15- to 16-ounce cans black beans, undrained
   1 15-ounce can petite diced tomatoes in juice
   1 1/2 cups low-salt chicken broth

   PreparationHeat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.

6. 

   Melanee June 23, 2014

   This is my recipe for pasta fagioli, it’s an italian soup (if you’ve ever eaten at an Olive Garden or similar restaurant you may have had it). It’s really tasty, pretty inexpensive (especially if you leave out the meat) and not hard to make. Hope you like it!

   http://www.associatedcontent.com/article/2439566/making_perfect_pasta_e_fagioli.html

   Also, it’s not really a soup, but kind of similar – here’s my chili recipe.

   http://www.associatedcontent.com/article/2533031/how_to_make_healthy_chili_for_your.html

Comments are closed.