Monday, March 28, 2016

Mulligatawny Soup

This is my favourite lentil  soup! This makes a big pot of soup that lasts a whole weekend.  Hope you enjoy this as much as I do.


Ghee or Coconut oil - 2 tbsp
2 small red onions
8 cloves of garlic
4 tsp Ginger chopped
4 green chili peppers
1/4 tsp ground cinnamon
1/4 tsp ground cloves
2 tsp ground coriander seeds
1 1/2 tsp ground cumin seeds
1 tsp turmeric powder
2 sprigs curry leaves (don't add the stem)
2 carrots
2 apples
2 potatoes medium sized
2 cups masoor dal (orange coloured lentils)
16 cups broth or hot water (I add hot water to save time. You can add cold tap water)
1 cup coconut milk
3 tbsp chopped fresh cilantro

Heat Ghee or oil in a large pot.  Add onions, garlic, ginger, chili peppers, curry leaves and all of the spices. Cook until the onions turn little soft.  Be careful not to burn it. Now add carrots, apples, potatoes and lentils. Mix and add hot water.  Add salt as required.  Cook until veggies are just tender and the lentils are mashed up. This should take about 20 minutes. Blend the soup in batches.  Pour the soup back into the pot and add coconut milk, chopped cilantro and heat the soup. Now the soup is ready to serve

Tuesday, March 15, 2016

Creamy Vegan Tomato Soup

I absolutely enjoy making soups and one of my new year's resolution was to make a big pot of healthy and delicous soups for weekend meals.  I am happy to share this easy to make tomato soup.  The recipe I am about to share is a large amount of soup so it will last through the weekend. If you need to make less or make half the amount just divide all the ingredients by two. You can't go wrong with this soup.

  • Coconut oil - 12 tbsp (9 tbsp if the oil is hardened)
  • 1 156ml can of tomato paste or 2 kilos (16 medium sized tomatoes)or 4 1/2 pounds of tomatoes chopped and seeded; 1 medium sized tomato is approx. almost a cup
  • Salt & Pepper (3 to 4 tsp each)
  • 10 cups of water
  • 1 398ml can Coconut milk
  • 1/2 cup almond milk (you can just add 2 cups of coconut milk instead of combining both coconut and almond milk)

Heat oil in a large pot (6 quart or 5.7 litre pot) on medium heat.  Add the can of tomato paste or the chopped and seeded tomatoes. Fry for a few minutes (not more than 4 to 7 minutes).  Add salt and pepper. Add water and bring to a boil. This should take about 10 minutes. Boil for another 10 minutes.

If you have added chopped tomatoes you now have to puree the soup in a blender and then pour the pureed soup back into the pot.  Add coconut milk & almond milk or just the coconut milk if you are not adding almond milk. Let the soup boil for another 15 minutes.  Taste to see if you need to add more salt or pepper.  Add required amount of seasoning. Now the soup is ready to serve.

Tuesday, March 8, 2016

Creamy Cauliflower & Broccoli Soup

I often make this easy-to-make cauliflower & broccoli soup. What I love about this soup is it is creamy and decadent without having to add any cream or flour while preparing.  Here is the recipe:


10 oz (283.5g or 1.5 cups) Broccoli
1.5 cups Cauliflower

1 large onion
3 garlic cloves
1tbsp oil (I usually use coconut oil)

4 cups water or broth (you may add little more if you like a thinner soup)
salt and pepper to taste


  • In a pot heat oil and add chopped garlic and onions and saute until tender. Mix in cut broccoli and cauliflower. Add water or stock and bring to a boil. Let it simmer for 15 minutes until the vegetables are tender.
  • Puree the mixture in a blender or using a hand blender.  Return to pot and reheat. Add salt and pepper to taste.