Soup Recipes - Serve with Love

In my family everyone loves soups very much as these are versatile and can be made using many different ingredients. In order to meet my family demands I generally spend most of my time looking for easy soup recipes. They can be served at different mealtime occasions and are perfect as starters or healthy snacks. Varied meat soups are there such as chicken, fish or vegetables which are being used as main ingredient and also served at dinner or lunch time.

Some soups such as fruit soups, iced melon soups are served as cold and are good for hot summer days as they are light and refreshing.Many different varieties of soups are there all over the world made with many different lovely ingredients, such as Italian Minestrone and Thai Chicken Noodle Soup.

These are quick and easy to make, as you just need to add a base of onion, celery, good quality stock with herbs or spices. A food processor or a blender is must at home as this saves your lot of time and energy for making the soup puree.

Let me discuss here about different soup recipes:

Autumn corn chowder:  

This recipe called a comforting and healthy autumn sweet potato and corn chowder one. It is perfect for most of the chilly evenings and is nice on chilly winter day. Autumn’s are about to arrive and there is a great chill in the air go for some great fall favorites such as this autumn corn chowder.    

Ancho chili beef & vegetable soup:

This is another soup recipe which I love to make and serve hot. This is a warm and hearty chili made up of beef with two bean types using ancho that over medium heat. Simply let the beef brown on all sides in the vegetable oil.

French Onion Soup: 

This is my husband’s favorite. It is a savory soup which uses a garden glut and made with caramelized onions. It is a rich-tasting soup that melts-in-your-mouth onions. If you cook onions for a long time it actually makes its flavors to come out

    

Vegetable Recipe – Gateway to Healthy Eating

Being a mom of two kids who are picky eaters it becomes quite tough for me to decide what to cook for them. For some unknown reason, children do not like to eat vegetables at all. They literally make faces when you serve them a vegetable dish. There are many ways to cook vegetables and make surprising recipes with them which can encourage your children to eat.

The key to it is just find creative ways in which vegetables are used to turn them haters to lovers.

In my earlier posts I have mentioned Sweet Potato Halwa – Vegan Indian Pudding 

This recipe is simple to make and can be prepared in just 10 minutes. It is enriched with potassium, calcium and other vital nutrients.Vegetables provide the necessary vitamins and minerals to everyone.

Let me discuss here one such vegetable recipe:

Broken Lasagna With Zucchini-Tomato Sauce

Total Time: 30 min   | Prep: 10 min   | Cook: 20 min  | Yield:4 servings   |  Level:Easy

Ingredients 

• Kosher salt
• 2 large zucchini (about 1 3/4 pounds), coarsely grated
• 12 ounces lasagna noodles (not no-boil), broken into bite-size pieces
• 3 tablespoons unsalted butter
• 2 cups cherry tomatoes (1 cup whole, 1 cup halved)
• 1/2 teaspoon finely grated lemon zest
• Freshly ground pepper
• 1/2 cup grated parmesan cheese, plus more for topping
• 1 small bunch chives, cut into 1-inch pieces

Directions

1.Take a large pot of salted water and then boil it. Also, toss the zucchini with 1/2 teaspoon salt in a colander set over this large bowl. Let it stand for 10 minutes, gently squeeze out excess moisture from it.

2.Next add pasta to this boiling water and stir it to prevent it from sticking. Let it cook for about 12 minutes. Keep reserved 1/2 cup of the cooking water, then drain the pasta.

3.Temporarily, in a large skillet heat butter over medium-high flame. Now add the cherry tomatoes and let it cook for 4 minutes until blistered and slightly softened. Next stir in the zucchini and lemon zest and cook, also crush the tomatoes with a wooden spoon, till zucchini turns crisp-tender for about 4 minutes. Let it season with salt and pepper.

4.Finally transfer the zucchini-tomato mixture into a large bowl. Toss it with pasta and cheese. Stir in half of the chives and about 1/4 cup of the reserved cooking water, add more of it to loosen. Dash it with salt and pepper. Divide it among bowls and top with more cheese and the remaining chives.

Source

I generally look for new vegetable recipes over the internet for my kids. This way I feed them with something new every day. Thanks to internet which has so many delicious recipes available.