Green Peas And Mint Soup

Peas flaunt twice the protein of most vegetables, so they're the ideal substitute for fattier protein fare, providing an excellent strategy for controlling your fat intake.

Green Peas & Mint Soup is best enjoyed during winters and is quite healthy.I love this combination hope you too will enjoy it.

Cooking time 35 min

Ingredients(servings 4)

6 cups Water 

3 Garlic Cloves (minced)
450 gm Fresh Peas (boiled)
1 cup Fresh Mint (chopped)
1 small Onion (chopped)
1 tbsp Olive Oil 

1 tbsp Fennel Seeds Powder (roasted) - optional
2 tbsp Fresh Cream (garnishing)
Ground Black Pepper (to taste)
Salt (to taste)

How to make Green Peas & Mint Soup Take a large saucepan and moderately heat the olive oil. Now, add onions and garlic and cook it until it becomes soft. It will take approximately 7 to 10 minutes. Stir it continuously, so that it does not stick to the saucepan. Then mix in the fennel powder and stir again. Add chopped mint, peas and water to the saucepan and bring it to boil. After boiling, reduce the heat to simmer mode and cook for 15 minutes. Now, let it cool a little. Using a blender, make a puree of the soup in batches and bring it to boil again. Add salt and black pepper to it and garnish it with mint and fresh cream. Serve hot with brown breads... by Faiza Anjum www.faizafoods.blogspot.com

Minced Lamb Soup

minced lamb soup is delicious soup with richness of  minced lamb & vegetables.As its the combination of both veg & non veg it has complete nutrition values.Insha'Allah you will enjoy every sip.

Ingredients(5 servings)

Minced Lamb Soup

475 gms of minced lamb

2 carrots, scraped & cut into small cubes
a handful of green beans, cut into diamonds
2 medium sized potatoes, peeled & cut into small cubes
1/2 a red pepper, de seeded & chopped into medium sized pieces
1 large onion, finely chopped
3-4 pods of garlic , crushed
2 bay leaves
1 tbsp tomato puree
2 tbsp plain flour
3 tbsp Worcestershire sauce
3 stock cubes, diluted in 31/2 glasses of hot water
2 Cup cooked rice
a pinch or more of chilli powder(optional)
salt and a generous helping of freshly ground pepper

Procedure

Place the mince, carrots, beans, potatoes, onion and garlic in a slightly heated pan & fry for 10 minutes or till the juices begin to flow.

Blend in the flour ,tomato puree and the Worcestershire sauce.

Gradually stir in the stock.

Season with salt and pepper.

Add the bay leaves and simmer for 15-20 minutes or till the vegetables are done.

Stir in the rice, and simmer for another 5-6 minutes.

Remove from heat and serve immediately.

This stew tastes the best if served immediately, for it tends to thicken on cooling. Add a little water, or even better, a little stock, if reheating it.

It is a very hearty and filling dish… a dish which can be immensely enjoy, especially on a chilly night.

serve hot with bread..

By faizaalnoor




www.faizafoods.blogspot.com

Carrot and Ginger Soup

Carrot and Ginger Soup brightens a winter's day but is also perfect in the lighter months. It is packed with healthy fresh, carrots and warming, tingling spices of ginger and a light sprinkling of curry powder which gives it a slight kick.

This soup freezes well, so make a large batch. The carrots give the soup a lovely sweetness, so everyone will like it. It is quite a filling soup, so you could serve it for lunch as a snack meal with cheese and fruit afterwards.

Carrot and Ginger Soup

Ingredients

700g carrots, peeled and chopped

2 medium onions, peeled and roughly chopped

1 clove garlic, peeled and crushed

3 tbsp extra virgin olive oil

1 tsp powdered ginger

1 tsp medium curry powder

1.6 liters chicken or vegetable stock

Sea salt and black pepper

Rind of 1 lemon, finely shredded

LEMON CREAM

200g creme fraiche

Grated rind of 1 lemon

2 tsp fresh parsley, chopped

2 tsp chives, chopped

Preparation

 Heat the olive oil in a saucepan and add the onions and carrots, cook for several minutes stirring from time to time. Do not brown the vegetables.

Then add the garlic, ginger and curry powder and cook for a minute.

  Add the stock and lemon strips to the pan, half cover the pan with its lid, and

simmer gently for 20 minutes until the carrots are tender

Cool slightly, then liquidize the soup until smooth.

 Taste and season with sea salt and black pepper

Reheat to server.

add a spoon of cream  middle of each bowl of soup, garnish with parsley if

you wish. Serve with wholemeal crusty bread.

by Faiza Anjum 

www.faizafoods.blogspot.com