Carrot Chickpea Soup with Sauteed mushroom

Carrot Chickpea soup with sauteed mushroom is the simple and quick soup for winter. A Healthiest soup ever during winter. This is the second time I make this soup, I love the taste, so I like to share with you. It is a simple soup without lot spices and any broth. If you love with more spices, then add, Cinnamon, Coriander and red chili enhance the taste with any broth you love with ingredient list.

Ingredients Required:

1. Carrot: 1 cup
2. Boiled Chickpeas: 1 cup
3. Whole Pepper: 10 Nos
4. Ginger: 2 tbsp
5. Garlic: 1 minced
6. Cumin Seeds: 1/2 tsp
7. Sesame seeds: 1 tbsp
8. Onion: 1 Medium Size
9. Oil: 2 tbsp
10. Salt

For Sauteed Mushroom

1. Mushroom: 4 Nos
2. Oil: 1 tbsp
3. Pepper Powder: 1/2 tsp
4. Salt

Method:

Step 1: Add oil in a pan, Once hot, add, Cumin seeds, Sesame seeds, whole Pepper, then add ginger, Garlic and onions and saute it until soft and silky.

Step 2: Then add, Carrot and required salt and cover with lid for about 10 mins in medium flame to make the carrot soft.

Step 3: Once cooked, add to blender along with boiled chickpeas and make a soup paste.

Step 4: In Deep bottom pan, Add 1 cup of water and let it boil, then add the soup paste and adjust salt and consistency of soup. Let it for one boil and remove from stove and make it ready to serve.

Step 5: In Saute pan. Add 1 tbsp oil, then add washed, cleaned and finely chopped mushroom and saute it for two minutes to remove the moisture and then add required salt and pepper. Then garnish with soup and enjoy your hot soup in winter.

Thank You 😊

Asparagus soup

Indian style Asparagus soup. This is creamy, spicy, peppery, delicious soup. This soup is made without milk and flours. Flavors of spices and asparagus gives a great taste in this soup. Here I use a roasted Chana dal (chickpeas) to get the creamy buttery texture.

Asparagus is a great source of nutrients and rich in fibers and vitamins, It is also called as Sparrow grass. You can make this as fry (Poriyal, Sabzi), soup, Asparagus fried rice, Fritters.

Asparagus available year around in the markets and the spring is the best season for greenish fresh asparagus (February to June). Rinse this sparrow grass under water to remove any dirt. Cut off the woody parts ends by hand and use the tender stem for cooking.

Ingredients Required:

1. Asparagus: 300 gm
2. Shallot: 1 large
3. Cooking Oil: 1 tbsp
4. Butter: 1 tbsp
5. Coriander seeds: 1 tsp
6. Urad dal: 1 tsp
7. Roasted Chana dal: 2 tbsp
8. Cumin Seeds: 1 tsp
9. Sesame seeds: 1 tsp
10. Whole Black pepper: 7 Nos
11. Garlic: 1 cloves
12. Green chili (thai chili): 1
13. Curry leaves: 1 sprig (optional)
14. Coriander leaves: 2 tbsp chopped
15. Salt
16. Yogurt or curd for garnish

How to make asparagus Soup?

Step 1: Heat oil in a pan, Add urad dal, Cumin seeds, Coriander seeds saute it until aromatic, Then add, sesame seeds, Black Pepper, Saute it. Next, add, Roasted chana dal, (You can add roasted chana dal, during grinding) Saute it for a couple of minutes.

Step 2: Then add, Garlic, Shallots, Chili, Curry leaves saute it. Then add Asparagus Mix well and cover it, let it cook for 5 minutes. Asparagus release aroma and stems are soft once cooked.

Step 3: Mix all ingredients in blender and make a smooth paste, In pan, add 1 cup of water and let it to boil. Then add this paste, butter and salt. Adjust the soup consistency and bring it to boil and turn off the stove and serve along with curd or yogurt.

Check one more asparagus recipe in below link.

Asparagus Fry

https://homerecipecollections.wordpress.com/2020/05/22/asparagus-fry/