Carrot Celery Soup (Gluten Free)

Carrot Celery Soup with Brown Rice Pasta

Soup makes a great one pot meal, when you make it chunky and thick. This soup can be made thick or thin. I was cleaning up my fridge to buy some new veggies so these were waiting to cooked.

1 Bunch Celery (the long one)

I Small Bag of baby carrots  (which we forgot to snack on during the week)

4 Large Carrots

2 small red Radish (which somehow escaped when I made radish sambar)

A small bunch of Spring onion (bottom to fry along with the onion and top to garnish)

So I set out to make the soup.

Prep time - to cut veggies about 10 minutes
Cooking Time - Saute - 10 Minutes Pressure Cook 15 mins blend and Garnish 5 mins

You will need

Celery - Chopped in 1/2 finger long lengths

Carrots - chopped in big pieces (No need to chop the baby carrots)

Spring Onion Onion - 1 (Chopped in big pieces)

Garlic - 1 (in cloves)

Oil - 1 Tablespoon

Cilantro to Garnish

Cumin - 1 Tsp

Salt - 1 and 1/2 Teaspoon

Vegetable Broth or Water  - 1 Quart 

Butter 1/4 Teaspoon

Cayenne Pepper Powder - 1/8 Teaspoon

All Spice Powder - 1/4 Teaspoon

If you don't have these on hand, you can substitute any other spice that you like.

I feel Cayenne Pepper adds a different kind of spiciness to the soup rather than regular chilly powder.

I forgot to take a picture after adding the carrots, the  last pic was taken after the veggies were cooked in the pressure cooker, while blending them.

Method
--->In a Pan, on a medium flame, add the oil. When it starts to get hot, add the cumin, saute it till it slowly starts sizzling, add the garlic cloves, then the onion  and spring onion, and saute it till it all starts coming together.
--->Now add the celery, mix once
--->Add the carrots, mix once. Add Salt
--->Transfer the contents to a Pressure Cooker and give it 3 whistles.
--->After the pressure comes down, take a hand blender and blend it all well.
--->In the pan you sauteed the veggies, add the butter and when it melts add the spice powders and mix well, now add the blended contents  and the broth to this. Mix well. Taste for Salt
---->Garnish with the Chopped (top part) Spring Onions and Cilantro

To make this thick and make it a one pot meal, I cooked some brown rice pasta  and served it together.

A Weeknight Dinner in an hour and 30 mins.

This weeknight dinner can be made in an hour and 30 mins, starting from the bread. Of Course you have to multi task, otherwise, this is going to take atleast 2 to 3 hours :)

Mango / Avocado salad
Basic tomato soup.
Antique Bread.



Start with the Bread,
You will need a regular Loaf Pan.

Antique Bread:
You might think Antique is old, but here it really means there are no fancy ingredients in this bread.
Just plain old sugar, salt, oil, flour and yeast.
 Water 1 and 1/2 Cups
Oil 3 Tablespoons
Salt 1 and 1/2 Teaspoons
Sugar 3 Tablespoons
Bread Flour 3 Cups
Yeast - 2 and 1/2 Teaspoons
Vital Wheat Gluten - 1 Tablespoon
I also add 1 Teaspoon of Soy Lecithin and usually substitue 1 cup of Whole Wheat Flour in the Bread flour so it will be 2 cups white and 2 cup Wheat. You can make it 1 and 1/2 cups of each, but the bread will be dense and will not absorb the soup well.

Method
Add the Ingredients in the order given and make a dough. I have a bread machine and make the dough in that. you have to knead for at least 20 mins and shape it in a loaf shape and place in pan let it rest for 30 Mins.
Pre heat the oven for 350 deg F and place in oven and take out after 30 mins or when a thermometer is inserted in to the middle part of the loaf and the temp is 200 degrees.
Let it sit for 20 mins and slice.
The more you let the bread sit, the better it is for the bread and the easier it is to slice. I have made two loaves.


Basic Tomato Soup
While the Bread is kneading and resting, you can start the tomato soup.

I use the Whole food brand Canned Tomato 32 oz
1 quart of Vegetable broth
4 to 5 Medium Size Tomatoes (Chopped)
1 large onion (chopped)
1 large Carrot (Chopped)
5 Cloves of Garlic
Olive oil - about 2 Tablespoons
Spices - 1 bay leaf, and 5 peppercorns and 1/4 tsp cumin


Optional - I have used a Banana Pepper, which I had lying around in the fridge.
Salt to taste
Method:
In an Pan, add the oil and when its hot, add the garlic, cumin and pepper corns, and saute for a minute, then add the onion and saute for few mins until the color turns to a pale pink and then add the carrots and then add the tomatoes.
At this point, I usually pressure cook this. If you want to avoid that, then it should all come to a nice rolling boil and let sit for at least 20 mins. If you do this, then you might want to add water. In a pressure cooker , the items don't get dry.
Once the pressure is cooled, run an immersion hand blender ( I cant make soup without one) and make a puree. If you don't own one, then transfer the contents to a mixer or food processor.
Then add the broth to this and let it come to a slow boil.
Taste and add salt.



Mango / Avocado salad
1 Ripe Mango -- 1/2 sliced length wise in slit in half
1 Ripe avocado-- 1/2 sliced length wise in slit in half
1 Jalapeño - 1/2
Red Leaf Lettuce -- 8 to 10 leaves
Walnuts - 1 handful, chopped
1 cucumber - slit in half and sliced.
Salt - as needed
Olive Oil - 1 tablespoon
1/2 Lemon - squeezed
Ground Pepper - 1/2 teaspoon

Just toss everything in and serve chilled.

Basic Tomato Soup

Basic tomato soup.

You will need:

1 32 oz can tomatoes (I usually buy the 365 brand from whole foods)

1 box vegetable broth (I usually buy the 365 brand from whole foods)

5 ripe tomatoes (chopped)

1 Teaspoon pepper

20 cloves garlic (chopped in 2)

1 big onion or 2 small ones (cubed)

3 bay leaves

2 teaspoon oil

1 teaspoon cumin

Salt - as needed

The Process:

In a pan, heat the oil, and add the cumin when the oil is hot, let it sputter and then add the garlic, onion and saute for 5 to 6 mins on a medium flame, then add the bay leaves, pepperand then add the tomatoes and the can tomatoes. Let it all come to a rolling boil, add the salt.

At this point, I usually transfer the contents in to a pressure cooker and give it 2 whistles. If you dont want to do that, keep on a medium flame and then keep on simmer for at least 20 mins, to let it all come together. But make sure the water doesnt evaporate and burn it down. You can add an extra cup of water so it does not happen.

Once the pressure is off, in the pressure cooker / or after 20 mins in the pan,
Fish the bay leaves out and then add the vegetable broth to this and with an immersion hand blender blend it all in to a smooth puree. If you don't have an immersion blender, use a food processor to blend it.

Add a little water if its a little thick for you, and taste for salt; serve with croutons...

Paneer

This is a very easy side dish to make. Children will love it since its paneer and also very crispy.
You have to make this just before you eat since, if left after made for some time, it will lose its crispiness...
you need
Paneer - 1 Packet
Oil - 1 Teaspoon
Lahori Fish Masala - 1 teaspoon
Cumin - 1 teaspoon
Salt - as needed
---> Spread the oil on a non stick pan and place on a medium flame.
---> Add the cumin to the oil.
---> Cut the paneer in desired shape and arrange on a non stick pan
---> Roast the paneer till its lightly browned on both sides
---> Add the masala powder and coat all the paneer with it
---> Once it is nicely browned, keep in a serving pan.

Serve this with hot rotis. Here I have served it with Butternut Squash soup.

Party Menu!! Part 1 --- Tomato Bisque Soup

We organized a SURPRISE birthday party for my son's 16th Birthday!! It was a very small gathering....
The menu was
Lasagna - by Aparna
Spinach Rice - by Bairavi
Potato Dry Curry - by Asha
Salad - by Priya
Cake - ordered by Sabitha
AND
Drum Roll please
I made Tomato Bisque soup, Focaccia bread and bread bowls.......

I am still waiting for the Lasagna recipe from Aparna.

Here is the recipe for Tomato Bisque Soup (serves 8 to 10)
Ingredients
Olive Oil - 3 tablespoons
Onion - 1 (diced)
Celery - 2 ribs
Garlic - 8 to 10 clovces minced
Diced Tomatoes - 1 (32 Ounce) Cans or (or 3 large fresh tomatoes, diced)
Fresh Basil - 3 to 4 tables spoons Chopped (or 2 tablespoonsdried basil)
Tomato Puree -2 (16 ounce cans)
Vegetable Stock - 1 (24 ounce ) carton
Heavy Whipping Cream- 1/4 cup
Bay Leaf - 1
Cayenne Pepper Powder - 1 Teaspoon
Salt and pepper to taste.
Method
--->Heat the olive oil in a large stockpot.
--->Dice onion and celery and add to pot.
--->Saute until the onion is transparent.
--->Add garlic, diced tomatoes and basil, and stir.
--->Stir in tomato puree and vegetable stock slowly
--->Once it starts to boil, with your hand blender blend all ingredients to a puree.
--->Soup should be an Orange color with green basil bits in it.
--->Add bay leaf, Cayenne Pepper, Salt and Pepper, and simmer on low for about an hour.
--->Add the heavy whipping cream, Remove the Bay Leaf and blend again.
---> Season to taste with salt and pepper.

Serves 8-10.

NOTES:
I doubled the recipe and it served more than 20. Really tasty. I had made bread bowls to drink this in, I will upload those recipes one by one....
Try and use fresh ingredients, the more you resort to canned and dry spices, the less tastier...
I used 1 small can of tomatoes and 2 fresh tomatoes....
USE fresh garlic, dont buy the aready peeled ones from the store....

That is a Harley Davidson cake and it was WICKED.......

Sedona White Corn Torilla soup

California Pizza Kitchen is my all time favorite restaurant. I just love everything about it right from the decor to the food. My fav pizza there is the Tostada. Everytime I walk in, I will say to my family that "Today I will order something else other than a tostada" and then order the Tostada breaking all the rules!! I just love that pizza.

We go there almost 5 to 6 times a year!

This is a soup from that restaurant. I have this recipe book, with some of the recipes from CPK.I made this for a party so I tripled the ingredients, tasted great!

Some people found the soup to be spicy so you can tone down the jalapenos if you don't want it to be that spicy!!

California Pizza Kitchen Sedona White Corn Tortilla Soup

Yield: 6 Servings

Ingredients

3 Tbsp Olive Oil

1 1/2 seven-inch Corn Tortillas cut into 1" squares

1 1/2 Tbsp. minced fresh Garlic

2 Tbsp. minced White Onion

1 1/2 ts minced Jalapeno Pepper

1 lb. White Corn kernels

1 1/2 lbs. chopped; ripe red -Tomatoes

1/3 c Tomato Paste

2 1/2 ts ground Cumin

1 Tbsp Kosher salt

1/8 ts ground White Pepper

1/2 ts Chili Powder

1 1/2 c Water

1 qt vegetable stock

24 blue corn tortilla chips -(optional garnish)

2 c shredded cheddar cheese -(optional)

1/2 c chopped fresh cilantro -(optional)

Instructions

--->Over medium-high heat, fry tortilla squares in olive oil until they beginto crisp and turn a golden yellow.

--->Add garlic, onion and jalapeno; cook 1to 2 minutes, until onion becomes translucent.

--->Add half the corn along withall other ingredients (except garnishes), reserving other half of corn tobe added atthe end. Bring the soup to a low, even boil.

--->Boil for 5 minutes.Remove soup from heat.

--->Use a hand blender to process in batches to the consistency of coarse puree

If you dont have a hand blender, just put it in your food processor or mixer and make puree in batches.

--->Add the reserved corn to the puree

--->Bring the soup toa boil once again being extremely careful to avoid scorching or burning thesoup.

--->Serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese.

I also added some chopped green onions to it. Tasted Yummy!!!!

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My recipe on Key Ingredient!!!

My recipe is on Key Ingredient!

Here is the link...

http://blog.keyingredient.com/2008/10/29/minestrone-soup/

Minestrone Soup

I made this for a party, so this recipe feeds atleast 15 adults. It filled a 5 quart slow cooker completely and then half filled a 2 quart Sauce pan.

I dont like using canned beans in any of my recipes, so I always soak them ahead of time.

If you dont have the time or forget to do that, you may use the canned beans.

This soups also freezes well, you can make it and store in freezer bags and use them when you want later. When you want to eat, thaw it out for 4 hours and bring to a boil again.

You need

Red Kidney Beans - 2 Cups (Soaked for 8 to 10 hours)

Cannelini Beans (White Kidney Beans) - 1 cup (Soaked for 8 to 10 hours)

You can soak the beans together

Elbow Macaroni - 4 to 5 cups (cooked according to package instructions)

Onions- 2 big white ones -sliced

Tomatoes - 1 32 oz canned peeeled tomatoes (pureed)+ 3 big fresh tomatoes pureed

Green Italian Squash - 3 - Cut in cubes

Yellow Italian Squash - 3 - Cut in cubes

Carrots - 4 - cut in cubes

Broccoli - 1 small head (Cut in small flower like pieces)

Half Cauliflower - Cut in small flower like pieces

Beans- 2 handfuls (cut in 1/2 inch pieces so it can fit on a spoon)

Garlic - 1 - chopped

Crushed Red pepper- 3 to 4 tablespoons

Italian seasoning - 3 tablespoons

Olive oil - 5 tablespoons

Salt - to taste

Cranberry juice (or dark grape juice) - 1 cup

--- In a pressure cooker cook the beans, (Cover the beans with water and add some salt to it)

--- Cook the macaroni according to package instructions (remember to add salt to it)

--- In a big pan, (low medium flame)add the oil and wait till it gets hot, then add the chopped garlic

--- After the sliced onions and saute them lightly, then add the veggies one by one except the tomatoes

--- After all the veggies are sauteed lightly, add the tomato puree and the crushed red pepper and italian seasoning and salt and bring to a boil

---Once the beans are cooked, add this to the soup without draining the water

---Add the cooked macaroni to the soup

--- the soup consistency should be of a thick tomato soup, so add some water if necessary

---In the end add the juice to the soup

--- Taste the soup to see if it needs more salt

I started making this at 6.45pm and was done by 7.15pm including cuttting the vegetables and the pressure cooker time, so it is very easy to make. The soup was on a low flame till 7.45pm and then I transferred to a crock pot and took it for the party.

You can make this ahead of time and transfer it to a slow cooker, and keep on low heat, as time goes by the flavor gets better and better!

Butternut Sqaush Soup

During this season, soups are refreshing...
Butternut Squash Soup
1 Butternut Squash (peeled and cut into big cubes)
1 big onion (cut in cubes)
2 big tomatoes (cut in cubes)
2 carrots (cut in cubes)
1 tsp of cumin powder
1 tsp of curry powder
1 bunch cilantro (chopped)
Salt (about 1 and 1/2 tsp)

Smear 2 tbsp oil in an oven proof dish and add all ingredients with some water and turn the oven on for 400F for about 40 minutes. After it is cooked, puree it and add some more water for soup consistency. I don't strain my soups since the fiber content goes away.

Another way to do this is put everything in pressure cooker and give it 3 whistles. and follow same proceedure afterwards.

You can eat this with bread..... and some salad.....