Content:

v Nutty Pumpkin Soup With Almonds

BY
Madhavi Chekatla
 Nutty Pumpkin Soup With Almonds

Ingredients
• Pumpkin: 250 gms
• Soaked Almonds: 7-8
• Bay leaf:1
• Coriander leaves: few (finely chopped) Mint Leaves: 8 t0 10
leaves
• Rock salt & black pepper: as per taste
• Add Cinnamon powder one pinch(optional) For crunchy effects
add sunflower seeds

Method
• Cut the pumpkin into small cubes & steam it.
• Cool down the steamed pumpkin & put it in a blender. Add
almonds. Blend the mixture.
• Roast bay leaf in a pan.
• Add the blended mixture, add water to get the desired
consistency of soup. Give it a boil.
• Add salt, black pepper & coriander leaves, mint leaves Add
Cinnamon powder(optional) and Sunflower seeds
 Carrot &Tomato Soup

Ingredients:
Tomatoes: 2 medium sized
Carrots: 2
Cashew nuts: 5-6
Coriander leaves: a handful
Kasturi methi : 1tbsp
Rock salt & black pepper: as per taste
Palm Jaggery powder: as per taste

Method:
• Cut the tomatoes and carrots & steam them till soft.
• To avoid water running out, you can keep the veggies in a steel
plate and put in a steamer.
• Soak cashew nuts in warm water for 1-2 hours. If you miss soaking
them due to some reason, you can use them as it is also.
• Soaked nuts make the soup creamier.
• Cool down the steamed veggies & put them in a blender.
• Add cashew. Blend the mixture. Transfer the blended mixture to a
pan, add water to get the desired consistency of soup.
• Add some jaggery powder if the tomatoes have made the soup
tangy, as per your liking.
• Give it a boil. Add salt, black pepper, coriander leaves and Kasturi
methi(roasted).
• Your soup is ready to be served.
 Cauliflower and Mushroom
Bowl

Ingredients:
• 1 head cauliflower (about 2 pounds or 907 grams), cut into
florets
• 2 cups mushrooms (about 8 ounces or 227 grams), sliced
• 1 carrot (about 4 ounces or 113 grams), julienned
• 1 small sweet potato.
• 1 bell pepper (about 6 ounces or 170 grams), thinly sliced
• 2 tablespoons Tamarind juice(optional, if you want tangy
flavor)
• Water as per consistency.
• 1 teaspoon ginger (about 1/2 inch piece, grated)
• Green coriander leaves and sesame seeds for garnish

Instructions:
• Cut the cauliflower into bite-sized florets and slice sweet
potato
• Slice the mushrooms, julienne the carrot, and thinly slice the
bell pepper and ginger
• Steam all Vegetables in a steamer basket.
• Steam the vegetables for about 8 -10 minutes or until they are
tender-crisp.
• Let it cool down and grind to smooth paste, add water as per
your choice of consistency.
• Give it one boil after adding pink salt.
• Garnish with chopped green onions and sesame seeds.
 Cold Cucumber Soup-
Summer special
Ingredients:
• 2 large cucumbers, unpeeled and chopped
• 1 cup plain vegan yogurt(check my non-Dairy recipes)
• 1/4 cup fresh mint leaves
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Black Salt and pepper to taste
• Optional toppings: sliced cucumbers, chopped mint leaves

Instructions:
• In a blender or food processor, combine the chopped cucumbers,
vegan yogurt, fresh mint leaves, lemon juice, minced garlic, salt,
and pepper.
• Blend the mixture until smooth and creamy. If the soup is too
thick, you can add a little water to reach your desired consistency.
• Taste the soup and adjust the seasoning with more salt, pepper, or
lemon juice if needed.
• Transfer the cucumber soup to a bowl or container and refrigerate
for at least 1 hour to chill and allow the flavors to meld together.
• Once chilled, give the soup a stir and taste again for seasoning
adjustments.
• Serve the cucumber soup cold, garnished with additional sliced
cucumbers and chopped mint leaves.
• Enjoy your refreshing and vegan oil-free cucumber soup
 Lemon Coriander Soup

INGREDIENTS
• Lemon juice: 2 tbsp
• Black or Rock alt: as per taste
• Black pepper powder : 1 tsp.
• Water: as required
• Onion: 1 medium (finely chopped)
• Coriander: a handful (finely chopped)
• Mint leaves 8 to 10 leaves
• Mixed vegetables of choice (like carrot, beans, cabbage,
spring onion)
• Garlic: 2 cloves (finely chopped)
• Ginger: 1 inch (finely chopped)
• You can use handful lemongrass bulb also if available

METHOD
• In a hot vessel, add the chopped onions, ginger and garlic.
Sauté without any oil - you could add little water to prevent
the vegetables from sticking to the pan. Stir and sauté for
about 1-2 minutes
• Now, add all the mixed vegetables, coriander. You may reserve
about a tablespoon of these veggies to be added later (to
maintain the crunch). Add a little bit of water, enough to
prevent the vegetables from sticking to the pan
• Add salt, black pepper powder and lemongrass (optional)
according to your taste. Give it a nice stir and let it boil. Add
the reserved vegetables and the lemon juice and turn off the
gas.
• Serve hot
 Pumpkin Soup

Ingredients:
• Pumpkin: 250 gms
• Cashews: 7-8
• Tomato: 1 (optional)
• Coriander leaves: few, for garnish (finely chopped)
• Rock salt & black pepper: as per taste
• Water: for steaming

Method:
• Cut the pumpkin with skin into small cubes &
steam it
• Cool down the steamed pumpkin & put it in a
blender
• Add tomato, salt and cashews. Blend the mixture.
Add water to get the desired consistency of soup.
Warm it
• Adjust salt, add black pepper & garnish with
coriander leave
 Creamy Vegan Mushroom Soup
Ingredients:
• 1 lb. (200gm) mushrooms (button, cremini, or a mix), sliced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 cups water
• 1 cup coconut milk
• Pink or black salt and pepper to taste
• Fresh thyme or parsley for garnish (optional)
• Serving Size: 4 servings

Instructions:
• In a steel pan or pot, add the sliced mushrooms, chopped
onions, minced garlic, and about 1/4 cup of water.
• Cook over medium heat, stirring occasionally, until the
mushrooms release their moisture and become tender, and
the onions and garlic are softened, about 5-7 minutes. If the
pan becomes too dry, add a little more water as needed to
prevent sticking.
• Once the mushrooms, onions, and garlic are cooked, . Add 2
cups of water to the pot and bring it to a simmer. Let it cook
for about 10-15 minutes to allow the flavors to meld.
• If you prefer a smoother consistency, you can blend the soup
using an immersion blender or by transferring it in batches to a
blender. Be careful when blending hot liquids.
• Once the soup is off the heat, stir in the coconut milk. Adjust
the amount according to your preference for creaminess.
• Season the soup with salt and pepper to taste.
• Ladle the vegan mushroom soup into bowls. Garnish with fresh
thyme or parsley if desired.
• Each serving of this vegan mushroom soup is delicious, creamy,
and perfect for a comforting meal!
 Mixed Vegetable Clear Soup

Ingredients:
• 4 cups water
• 2 cup mixed vegetables (carrots, beans, peas, broccoli)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• Rock salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions:
• In a large pot, bring 4 cups of water to a boil.
• Add the chopped onion, minced garlic, grated ginger, and
mixed vegetables to the boiling water.
• Reduce the heat to medium-low and let the soup simmer for
about 10-15 minutes or until the vegetables are tender.
• Season the soup with salt and pepper according to your
taste preference.
• Once the vegetables are cooked, remove the pot from the
heat.
• Ladle the soup into serving bowls. Garnish with fresh
cilantro or parsley if desired.
• Serve hot and enjoy your delicious Mixed Vegetable Clear
Soup!
 Lentil Soup
Ingredients:
• 1 cup dried lentils (any variety), rinsed and drained
• 4 cups water
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1 bay leaf
• Black Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)
• Lemon wedges for serving (optional)

Instructions:
• In a large pot, add the chopped onion, diced carrots, and
diced celery. Sauté with a splash of water over medium heat
for about minutes until the vegetables begin to soften.
• Stir in the minced garlic, ground cumin, ground coriander,
paprika, and bay leaf. Cook for another 1-2 minutes until
fragrant.
• Add the rinsed lentils and diced tomatoes to the pot. Pour in
the water.
• Bring the soup to a boil, then reduce the heat to low. Let the
soup simmer, partially covered, for about 25-30 minutes or
until the lentils and vegetables are tender.
• Season the soup with salt and pepper to taste.
• Once the soup is ready, remove the bay leaf and discard it.
• Ladle the soup into serving bowls. Garnish with fresh parsley
or cilantro if desired.
• Serve hot with lemon wedges on the side for squeezing over
the soup, if desired.
 Creamy Bottle Gourd Basil Soup

Ingredients:
• 1 medium bottle gourd (about 200gm), peeled and chopped
• 1 onion, chopped
• 1 cloves garlic, minced
• 2 cups water
• ¼ cup fresh basil leaves, packed
• ¼ cup coconut milk
• Black Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:
• In a large pot, add chopped onion, minced garlic, and
chopped bottle gourd.
• Pour in water. Bring to a boil, then reduce heat and let it
simmer for about 15-20 minutes, or until the bottle gourd is
tender.
• Once the bottle gourd is cooked, remove the pot from heat.
Allow the mixture to cool slightly.
• Transfer the soup mixture to a blender. Add fresh basil leaves
and coconut milk. Blend until smooth and creamy.
• Pour the blended soup back into the pot. Place it back on the
stove over low heat.
• Season the soup with salt and pepper to taste. Stir well to
combine.
• Let the soup simmer for a few more minutes until heated
through.
• Once heated, ladle the creamy bottle gourd basil soup into
serving bowls.
• Garnish with fresh basil leaves, if desired.
• Serve hot and enjoy your delicious Vegan Oil-Free Creamy
Bottle Gourd Basil Soup!