Healthy vegeterian soup

HEALTHY VEGETERIAN SOUP RECIPE:

Discover a delicious and nutritious vegetarian soup recipe that will warm your soul. Packed with wholesome  and bursting with flavor, this easy-to-make soup is perfect for a cozy night in or a healthy lunch option. Get ready to indulge in a bowl of goodness with this mouthwatering recipe!" 

A delicious and nutritious vegetarian soup can be made with a variety of ingredients. Here's a simple recipe that you can try:

Ingredients:

1. 2 tablespoons olive oil

2. 1 large onion, chopped

3. 2-3 garlic cloves, minced

4. 2 carrots, chopped

5. 2 celery stalks, chopped

6. 1 red bell pepper, chopped

7. 1 zucchini, chopped

8. 1 can (14.5 oz) diced tomatoes

9. 4 cups vegetable broth

10. 1 teaspoon dried thyme

11. 1 teaspoon dried basil

12. Salt and pepper, to taste

13. 1 cup uncooked small pasta (such as ditalini or small shells)

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the chopped onion and garlic, and sauté until the onion becomes translucent.

3. Add the carrots, celery, red bell pepper, and zucchini. Cook for about 5 minutes, stirring occasionally.

4. Pour in the canned diced tomatoes (with their juices) and stir well.

5. Add the vegetable broth, thyme, basil, salt, and pepper. Bring the mixture to a boil.

6. Reduce the heat to low and let it simmer for about 20 minutes, or until the vegetables are tender.

7. Stir in the uncooked pasta and cook for another 10-15 minutes, or until the pasta is al dente.

8. Taste and adjust the seasoning if necessary.

9. Serve hot and enjoy your delicious vegetarian soup!

Vegeterian Soup

Usirikaya ( gooseberry) karam

Usiri kaya, also known as the gooseberry, is rich in vitamin C and has antioxidant properties. Several times, my grandmother used to make this delicious and healthy dish. I'm going to show you this Usirikaya karam here.

Usirikaya karam/ Gooseberry karam

                        

  The Indian gooseberry recipe, also known as usirikaya karam, is prepared in a liquid form, whereas gooseberries are dipped in the liquid gravy. Enjoy this meal by mixing it with rice.

You can check out my other recipes by clicking on the links below:

Mango ginger slice recipe/mamidi allam mukkalu

Gongura Pulusu | Roselle leaves soup

Tomato rasam

Pepper flavoured (Miriyala) charu or Rasam

Coriander Lemon Chutney Recipe- Kothimeera nimmakaya karam Recipe

 

       Ingredients :

• Mustard seeds -2 tsps
• Methi seeds    -2 tsps
• Red chillies  -2
• Asafoetida -1 tsp
• Green chillies -4
•  Usirikaya (gooseberry) -10 nos
• Oil -3 tsps
• Salt to taste

Method ;
          First of all ,take a pan and  add mustard seeds methi seeds fry in a low flame without oil and make sure without burn it .Let it cool.Grind to a fine powder.Then wash the gooseberry fruit and wipe with a clean towel.Cut them without remove its seeds.Fry them in oil and add some salt and put it in  pressure cooker until 3 vigils come.Take a pan and  add mustard seeds,  Jeera (cumin seeds),,Asafoetida ,and red chilli pieces ,in a low flame.Add some green chillies to it  and fry well.Remove the usirikaya from cooker and add the talimpu to it.If we add some sesame powder the  taste will enhance..Try this recipe with dal.

   
 

kothimeeraa nimmakaya kaaram

 Coriander Lemon Spicy Chutney/Kothimeera nimmakaya kaaram

How to make kothimeera nimmakaya kaaram recipe? In telugu coriander is known as kothimeera. Nimmakaya means lemon. This  chutney made with  lemon , green chilies and coriander leaves. The coriander lemon  chutney is the best accompaniment for dal and roti.It can be a good side dish for dosa,idli and vada.It can be prepared with less ingredients.

Ingredients:

Lemons-2

Green chilies -4

A bunch of coriander leaves

Salt as required

Preparation:

1.Chop the roots of coriander leaves.  Wash the coriander leaves and green chilies in salted water for a few minutes.

2. Cut the green chilies.

3.Cut the lemons in halves and extract the juice.

4.Grind the coriander leaves and green chilies to a fine paste.

5.In a bowl take the ground paste.

6.Add required salt and lemon juice to the paste . Mix well.

7. Coriander lemon spicy chutney is ready.

8.Serve as a side dish for dal or idli, dosa,, roti.

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Coriander lemon spicy chutney/kothimeera nimmakaya kaaram

Almond Mushroom Pate

Ingredients:

 2 tbsp Margarine
1 x Sm Onion, chopped (1/4 c)
1 x Clove garlic, minced
1 1/2 c Sliced Mushrooms (4 oz)
1/2 ts Tarragon
1 c Blanched Whole Almonds(6 oz)
1 tbsp Lemon juice
2 tsp Soya Sauce

Preparation:

   In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice. Makes 1 1/2 cups. People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen.

VARIATIONS:
- Substitute other vegetables for the mushrooms (maybe broccoli.) - Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the almonds - vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg.

GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips