Soups

Celery Soup

This simple creamy celery soup is a healthy recipe. I usually use just one or two heads of celery for my mutton soup and wasn’t sure of what to make with the rest. I think that celery is an underrated ingredient which I realized over time and has known to be a very healthy supplement to use on a daily basis. I’m not sure if everyone would love this soup but you must try it. I loved this soup and would think more than twice before tossing left-over celery in the bin.

If you would like to know more about Celery check here.

Preparation time: 20 minutes

Cooking time: 15 minutes

Serves – 4

Ingredients

Celery – whole bunch (for thicker soup)

Onions – 1 medium, chopped

Potatoes – 1 small

Salt for taste

Water for thickness consistency

Directions

1. Heat oil in a deep bottomed container on high. Add onions and fry till translucent.

Frying onions_IMG_8836

2. Add potatoes with a pinch of salt and fry for 3 minutes on medium. Then, add the chopped celery with 1/4 cup water. Cook for 7-10 minutes.

Transfer to a flat plate and let cool before tossing in the blender. It’s not a good idea to add hot ingredients into a blender.

Resting to cool_IMG_8839

3. Once cooled, blend it into a smooth paste.

Celery paste_IMG_8841

4. Transfer to the same container used before and set it on medium-high heat. Add 1 cup of water, season with salt and pepper. Stir to check for thickness required. You can add even more water for a less thicker soup.

Celery soup_IMG_8847

Enjoy!🙂🙂

Celery Soup_IMG_8845

More soups please click below and do not forget to follow me on FB: Delicious Sweet Aroma 🙂

Pumpkin Soup

Mushroom Soup

Carrot Soup

Pork Wonton Soup Recipe

Soup of Mutton Bone-Marrow

Stay Healthy!

October 16, 2017

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Mushroom Soup | Easy creamy soup | Delicious Sweet Aroma

Vegetarian

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Mushroom Soup

Even in this sweltering heat, one weekend evening, we went to a small local restaurant to have something very light and ordered steaming hot mushroom soup served in a paper cup. It was thick, delicious and satisfying. Since then, I wanted to try it and I finally made it.

Mushrooms | Soups | Delicious Sweet Aroma

I bought these fresh huge mushrooms and I believe they are called as Shiitake Mushrooms which were so pretty and beautiful that couldn’t help taking pictures of it.

Mushrooms | Recipes | Delicious Sweet Aroma

Brown Mushrooms | Shiitake | Delicious Sweet Aroma

Mushroom soup is easy to make and is warm, creamy, and comforting. This soup can be incredibly filling and can be easily eaten as a stand-alone meal or with a piece of crusty bread. It is also a healthy replacement of meat.

Preparation time: 10 minutes

Cooking time: 25 minutes

Appliance Required: Blender/food processor

Ingredients

Butter – 2 tbsp

Mushrooms – 12, thinly sliced

Onions – 1 medium, thinly diced

Salt as required

Cream – 3 tbsp , or veg stock

Water for consistency or veg stock

Directions

1. Melt butter in a medium pot on medium-low heat. Add onions, fry for 2 – 3 minutes till translucent.

Onions for flavor, Mushroom soup

2. Add the mushrooms and mix. Cover and cook on medium for at least 7- 10 minutes.

Mushroom ready for cooking | How to cook by Delicious Sweet Aroma

It must be soft. Turn off heat and let it cool for a while.

Cooking Mushrooms for Soup | by Delicious Sweet Aroma

3. Put the contents in a food processor or blender with 1/2 cup of water. Process on medium speed until smooth.

Mushroom puree | Soup | by Delicious Sweet Aroma

4. Add the pureed mushroom into the same pot with cream or 1 1/2 cup vegetable stock along with some salt. It will have a slight change in color from dark to light color.

Cream for mushroom soup | Delicious

Bring to a boil by reducing heat and simmering uncovered for 3-4 minutes. Serve hot

Mushroom Soup | Easy creamy soup | Delicious Sweet Aroma

Note:

*I haven’t added any veg stock as I ran out of it. Hence I replaced it with water and a bit of cream for creamy flavor.

Do share your views on my posts or similar recipes you have tried. Love to hear from you. Have a relaxing weekend!

Stay Healthy!

July 14, 2017

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Pork

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Pork Wonton Soup Recipe

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 4

It’s lovely exploring different cultures through food especially the Chinese food. I like Chinese food a lot and we have a lot of restaurants here that provide incredible food. Chinese wontons are commonly served which made me plan on making them at home as I was curious on how it would turn out.

Did you know that there is a difference between a wonton and a dumpling? I always thought they were the same! As I did some research I got to know the difference. A wonton skin is thinner than dumpling. It has a filling of pork or sometimes shrimp which is boiled and served as a soup whereas a dumpling is steamed, sometimes served with or without soup.

Finding a wanton wrapper was easy for me. At the grocery store it was available in the refrigerator section. If you have trouble finding them at your local grocery store look into the Asian/Chinese stores. They are found in round and square shapes mostly frozen I believe. I used the square wanton wrapper to give a desired shape while filling it with pork mince. Check out the video below if you like to know how to make wantons or dumpling in a creative way if you have the time. Until my next post, have a fabulous week!

Ingredients

Corn flour – 1 tbsp

Chicken stock cube – half

Oyster sauce – 1 tbsp

Spring onions & pepper powder for garnish

For the wonton filling:

Wonton pastry – 20 wrappers

Minced pork – 200 g

Spring Onions – 15 g

Ginger-Garlic paste – 1/2 tsp

Egg – 1

Garam masala powder- 1 tsp (optional)

Water / egg yolk for sealing the pastry

Salt

Directions

1. Add all the ingredients for wonton filling and mix together. Keep water in bowl to seal them (you can even use egg yolk) .Make the dumplings as shown in video.

2. In a pot filled with 2 cups boiling water add the rest of the remaining pork mince and cook for 10 mins on medium or until it boils.

remaining minced pork added to boiling water

3. In a small bowl containing 2 tbsp hot water ( I used 2 tbsp of soup), stir in the corn flour until no lumps are found. Also mix in the chicken stock cube. Add this to the pot. Add 1 more cup of water.

Corn flour

4. Carefully drop the wontons one-by-one into the pot. Add garlic. Take a tablespoon of oyster sauce and stir in lightly (you can also add the sauce before dropping the wontons).

Let it cook on low heat for 5 – 10 minutes or until it starts boiling.

wontons ready to cook

pork wontons droppped into the cooking pot with garlic

Oyster sauce

5. Garnish with spring onions and pepper powder. Serve hot.

Pork Wonton

Pork wontons soup garnished with spring onion

Note:

* If you have the wonton wrapper in the freezer. Place it in the refrigerator section for an hour or two before making the wontons. If you plan to make it right away keep it out in a warm area so it gets easier to remove the wrapper skin easily.

Stay Healthy!

November 7, 2016

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Soups

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Cream Of Chicken Soup

I do not prepare soups very often, since I live in a tropical climate. However, when I do prepare a soup, it’s the cream of chicken soup that has been on my menu once in every two weeks. I always have chicken breasts in my shopping cart for easy quick meals and this recipe has been very simple, very delicious with a creamy texture which is satisfying. It’s light and flavorful. As I keep discovering more soup recipes stay tuned.

Preparation time : 5 minutes

Cooking time : 30 minutes

Ingredients

Chicken breasts – 200 g, cut thinly and small

Unsalted Butter – 2 tbsp

Garlic cloves – 2, minced

Onions – 1 small, chopped

All purpose flour / Maida – 3 tbsp

Water – 2 1/2 cups

Pepper powder – 1/2 tbsp

Milk – 1/2 cup

Sugar – 1 tsp

Salt as per taste

Directions

1. Heat a saucepan, add butter. To the melted butter add garlic and onions.Stir for 1-2 minutes on medium till the onions become translucent.

onions,garlic

2. Add flour. Stir together for a minute, add chicken pieces and 1/4 tsp salt. Mix well for a minute.

all-purpose flour

chicken breasts

chicken

3. Pour 2 cups water, pepper, combine well. Reduce heat to low, let it cook for 10-15 minutes with constant stirring to thicken as desired (the volume will be slightly reduced).

pepper,water, chicken

4. Add milk and 1/2 cup water. Mix to boil for 5 minutes. If necessary add more salt.

milk

5. Garnish with 1 tsp of butter and serve hot with bread.

Cream Of Chicken Soup

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September 7, 2016

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Soups

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Pumpkin Soup

Pumpkin soup – Is very delicious and refreshing especially on a cold day. It can be made completely from scratch.

The pumpkin must be very ripe for the best pumpkin soup. Its skin has a deep solid color (orange in most varieties). So when buying make sure of this: When you thumb the pumpkin, the rind will feel hard and it will sound hollow. Press your nail into the pumpkin’s skin, if it resists puncture but dents, it is ripe.

Preparation time: 20 minutes

Cook time: 30 minutes

Ingredients

Butter – 3 tbsp

Pumpkin – 800 g, cut into small cubes without skin, deseeded

Garlic – 2 cloves

Ginger – 1/2 tbsp

Onion – 1 medium, chopped

Salt – 3/4 tsp

Turmeric – 1/4 tsp

Coconut powder – 3 tbsp, mixed with 1 half cup of hot water/ required

Chicken stock cube – 1, mixed in 1 cup hot water (optional)

Chicken Stock cube

Lime – 2 tbsp

Olive oil – 1 tbsp

Directions

1. Take a skillet.On medium heat add butter, wait till it melts.

2. Once its melted, add onions, ginger & fry till translucent or soft (takes 2-3 mins). Careful not to brown them.

3. Add pumpkin.

Let it cook on medium for 10 – 15 minutes till soft and slightly mushy with constant stirring (covering and constantly stirring makes it faster, but make sure you have eyes on it the whole time).

Step2_IMG_2759

4. Add garlic, turmeric & salt.

Step32_IMG_2769

Step31_IMG_2765

5. Then, add chicken stock, coconut powder-water mix.(its not in the picture but you will have to add hot water)

Step41_IMG_2768

coconut powder

Stir well for 2 mins or until boil & turn off the heat. Allow it to cool. Its best to cool completely before adding it to a blender.

Step5_IMG_2771

6. Blend the above mixture in batches (I made batches of 3 and added 2 cups of water with coconut-powder into the pumpkin mix when blending) & pour it into a pot.

Step61_IMG_2795

7. Heat the pot for a minute or two.

When Serving:

Add lime and olive oil into the puree of pumpkin. Mix well and serve hot.

Step62_IMG_2816

Stay Healthy!

June 28, 2016

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Tag: soup

Ingredients

Directions

Ingredients

Directions

Ingredients

Directions

Ingredients

Chicken breasts – 200 g, cut thinly and small

Unsalted Butter – 2 tbsp

Garlic cloves – 2, minced

Onions – 1 small, chopped

All purpose flour / Maida – 3 tbsp

Water – 2 1/2 cups

Pepper powder – 1/2 tbsp

Milk – 1/2 cup

Sugar – 1 tsp

Salt as per taste

Directions

1. Heat a saucepan, add butter. To the melted butter add garlic and onions.Stir for 1-2 minutes on medium till the onions become translucent.

2. Add flour. Stir together for a minute, add chicken pieces and 1/4 tsp salt. Mix well for a minute.

3. Pour 2 cups water, pepper, combine well. Reduce heat to low, let it cook for 10-15 minutes with constant stirring to thicken as desired (the volume will be slightly reduced).

4. Add milk and 1/2 cup water. Mix to boil for 5 minutes. If necessary add more salt.

5. Garnish with 1 tsp of butter and serve hot with bread.

Preparation time: 20 minutes

Cook time: 30 minutes

Ingredients

Butter – 3 tbsp

Pumpkin – 800 g, cut into small cubes without skin, deseeded

Garlic – 2 cloves

Ginger – 1/2 tbsp

Onion – 1 medium, chopped

Salt – 3/4 tsp

Turmeric – 1/4 tsp

Coconut powder – 3 tbsp, mixed with 1 half cup of hot water/ required

Chicken stock cube – 1, mixed in 1 cup hot water (optional)

Lime – 2 tbsp

Olive oil – 1 tbsp

Directions

1. Take a skillet.On medium heat add butter, wait till it melts.

2. Once its melted, add onions, ginger & fry till translucent or soft (takes 2-3 mins). Careful not to brown them.

3. Add pumpkin.

Let it cook on medium for 10 – 15 minutes till soft and slightly mushy with constant stirring (covering and constantly stirring makes it faster, but make sure you have eyes on it the whole time).

4. Add garlic, turmeric & salt.

5. Then, add chicken stock, coconut powder-water mix.(its not in the picture but you will have to add hot water)

Stir well for 2 mins or until boil & turn off the heat. Allow it to cool. Its best to cool completely before adding it to a blender.

6. Blend the above mixture in batches (I made batches of 3 and added 2 cups of water with coconut-powder into the pumpkin mix when blending) & pour it into a pot.

7. Heat the pot for a minute or two.

When Serving:

Add lime and olive oil into the puree of pumpkin. Mix well and serve hot.

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