Homemade Vegetable Onion Soup Recipe

How to Make Onion Soup with Sautéed Carrots, Peppers and Corn

Once again, I decided to try a soup with veggies I already had in the fridge. This time there was nothing fancy like beetroot, so I decided to just use onions for a simple soup recipe.

This time I decided to make it lighter and healthier by using zero milk, spices, or processed starch. Just plain water, veggies, salt and pepper. Very coarse and very, very homemade.

Time: 20 mins

Serves: 2

You'll need:

2 medium sized red onions, coarsely chopped

2-4 cloves of garlic, coarsely chopped

2-3 baby carrots, finely chopped

1/2 green pepper, finely chopped

A handful of frozen sweet corn

Olive oil, butter

Salt, pepper 

1. Heat oil in a pot on medium flame. 

Add a cube of butter. 

2. Add onions and garlic. 

3. Sautée until they turn golden brown. Keep stirring so they brown evenly and don't burn to deep brown. This is essential for good caramelized taste. 

4. Lower the flame, take out the onions and garlic in a plate for cooling, leaving the oil in the pot. 

5. Add carrots to the pot and cook for 5 minutes until they start to get paler. 

6. Add chopped green pepper and cook for another couple of minutes until they become softer. Then add corns. 

7. In the meanwhile, blend the onions and garlic in a blender. Use 1/2 cup water to form a smooth paste. 

8. Add the mix to the pot with another 1/2 cup water. 

9. Add salt and pepper to taste. 

10. Bring to boil, and keep simmering after for desired thickness. Add more water if necessary. Cover with lid for at least 10 minutes for simmering, or until the ingredients are soft and consistently blended. 

11. Serve hot. 

Easy Beetroot Soup Recipe

Indian Beetroot and Carrot Soup with Coconut Milk

I have lately been challenging myself to create more new soups with stuff lying around in the fridge.

I had an beetroot and carrot and I didn't know what to do with it, so I decided to try this soup. It was very red and delicious, simple and healthy and I added masala and coconut milk to make it Indian. 

Time: 30 mins

Serves: 2

You'll need:

1 medium sized beetroot, peeled and coarsely chopped

1 medium sized carrot, peeled and coarsely chopped

1 onion coarsely chopped

2-3 cloves of garlic, peeled and coarsely chopped

Coconut milk powder

Cumin seeds, coriander powder, red chilli powder (optional), black pepper powder, cumin powder

1/4 cup milk

1 cup water

Olive oil, butter 

A few leaves of cilantro for garnish 

1. Add 1 tbsp olive oil to a pot on medium-low flame. Add half a spoon of butter. 

2. Add 8-10 cumin seeds in the pot. 

3. Add the onions and garlic and keep stirring occasionally. 

4. When the onions start to turn golden brown, add the carrots and keep stirring

5. Add a pinch each of coriander powder, red chilli powder, black pepper powder and cumin powder. 

6. When the carrots start turning paler, add beetroot and water. Turn the heat up to boil the water. 

7. Lower the heat and cover the pot. Let it simmer for 10 minutes until the beetroot becomes soft. 

8. Turn off the heat and let it cool for 5 minutes, after which blend the soup to a consistent paste. 

9. Add the blended mix back to the pot on low flame. 

10. Mix 2 tsp coconut milk with 1/4 cup warm water to create coconut milk. Add to the soup. 

11. Add the milk. 

12. Add salt to taste and more pepper if needed. 

13. Bring to a boil and then simmer on low flame until desired thickness is achieved. Add more warm water if necessary.

14. Pour hot soup in bowls and garnish with cilantro leaves.