Geetha's Kitchen

Creamy Mushroom Soup, is so delicious and rich flavored that it is hard to believe there's no cream! The cashews and most of the mushrooms are pureed to a silky and creamy scrumptiousness. The garlicky topping gives the diner a hint of the treat that they are about to enjoy and finishes off the soup so elegantly! Use whatever mushrooms are available, while a mixture is great (such as baby Bella, Cremini, Button etc), the soup maybe made with only one type also. Creamy Mushroom Soup 4-6 servings Ingredients: SOUP: 1.5 lbs Mixed Fresh Mushrooms, sliced (reserve a few for topping) 3-4 cloves Garlic, minced 4-6 Fresh Thyme Sprigs 4 Tbsp Brown Rice Flour 4 cups Vegetable Broth or Water 1/4 cup Raw Cashews Salt & Pepper 1 Tbsp Tamari or Coconut Aminos 1-2 pinches Cayenne, to taste Garlicky Topping: 1 tsp Olive Oil 2 Shallots, thinly sliced 2 cloves Garlic, minced A handful of the mushrooms 1 Tbsp fresh Thyme Salt & Pepper Method:...

Sizzling Tortilla Soup is a lovely rib-sticking, comforting, filling, and nutritious soup. Although called Tortilla soup, it is full of  plump beans, tomatoes, and sweet corn. If you like more veggies, carrots, celery, bell peppers, zucchini, etc maybe added for a veritable feast in a bowl. Notes: I make this soup with Pinto beans; you may use your favorite beans like Lima, Black, Great Northern, Peruvian or Kidney beans, etc if you prefer. Canned beans maybe used also in a pinch. Do include some fresh ingredients for toppings; they really brighten the soup. Use frozen corn kernels for ease of cooking if you prefer. If using frozen corn, omit the step of simmering the corn-cobs in the broth. If you prefer not to use tortilla chips, warm corn tortilla pieces are wonderful too as a topping or garnish. 8 Servings INGREDIENTS: 2 cups Dried Pinto Beans 3 cups vegetable broth or water 1 onion, diced 2-3 cloves garlic, minced 1-2 jalapeño, minced ...

Carrot Creme or Creamy Carrot Soup is quite simple, yet, so delicious! Although we call it "Creme", there is no cream or other fat/oil in this gorgeous soup. Carrot Creme, just like its cousin Butternut/Pumpkin Creme , is naturally gluten, dairy, and fat free; the nuts and coconut provide creaminess and a small amount of natural fats. Just a few basic ingredients contibute to a wonderfully scrumptious and creamy sunset-colored soup!  An abundance of fresh carrots prompted this recipe. The pepper provides a nice contrast to the natural sweetness of the carrots and nutmeg takes it to the next level of carroty scrumptiousness. As there aren't many steps to follow other than the basic prep, the soup comes together quite quickly. Onions and garlic maybe omitted; if you omit them, a pinch or two of freshly ground cumin maybe added. Makes about 10 cups INGREDIENTS: 6-8 Cashews, preferably raw 6-8 Almonds, raw 1 1/2 lbs Carrots, scrubbed and cut into large c...

"Cheezy" Potato-Onion-Celery Soup is a simple and soothing soup that is very satisfying as well. A friend introduced a cheesy version like this luscious Leek-Potato Soup to us a long time ago. I have made it gluten-, dairy-, fat- free and Cheezy too! I often make this soup with leeks, zucchinis, and carrots. You are not limited to using just these veggies by any means; use any veggies you like. Anyway you end up with one delicious soup! Variation: Use 2 or 3 large leeks instead of the onions.  4-6 Servings Ingredients: 2 medium Onions, diced (about 3 cups) 1-2 cloves Garlic (optional) 2-3 ribs Celery (about 2 cups) 1-2 Carrots (about 2 cups) 2 large Russet Potato, cubed (about 1 cup) 1 small head Cauliflower/Broccoli, separated into florets (about 5-6 cups) 6 cups Water/Vegetable Broth 1/2 tsp Turmeric 1 tsp Sea Salt or to taste 1/2 tsp Freshly ground Black Pepper 4-5 Tbsp Nutritional yeast 1/4- 1/2 tsp Cayenne 1/2 cup Parsley, f...

So simple, yet, so delicious! Just a few ingredients transforms winter squash into an wonderfully scrumptious creamy golden soup! Although we call it "Creme", there is not a drop of cream or other fat/oil in this lovely soup. Butternut/Pumpkin Creme is naturally gluten, dairy, and fat free. The pepper and cayenne complement the natural sweetness of the squash and nutmeg elevates the luscious golden cream to the next level. Use your favorite winter squash; or try any of the ones pictured below. We love this cream so well that I often make a double batch so there is plenty to enjoy and share with a friend. Butternut squash is often available already peeled and cut - the hardest part of prep already done! so it is easy peasy and quick. Onions maybe omitted; if you omit them, a pinch or two of freshly ground cumin maybe added. Butternut (Winter Squash) or Pumpkin Cream Pie Pumpkin in the back, Delicata in left corner, Butternut in the middle, and green Kaboc...

Creamy Roasted Asparagus Soup is a light and fresh-tasting soup that makes use of wonderful spring produce. Although quite creamy and luxurious, it is as guilt-free as it is gluten and dairy free! At today's prices, I like to get every bit of the lovely asparagus into the soup - so the tough ends are used to enrich the broth. But if that sounds like too much work, proceed without that step. The tender inner ribs of the celery along with the leaves add a nice flavor to the soup. The potato adds creaminess and body. This delicate but sturdy soup can be made ahead and kept chilled for about 4-5 days. It can also be prepped in stages. Note: Asparagus and the veggies maybe cooked in the broth instead of roasting and pureed to make the soup. 4 Servings 2 tsp extra virgin olive oil 1 pound fresh Asparagus  1 Leek, coarsley chopped (or 1 Onion) 2 ribs Celery, chopped 1 medium Potato, keep whole 4-5 sprigs fresh Thyme or 1 tsp dried 1-2 Sprigs fresh Tarragon l...

Split Pea Soup was introduced to me at Pea Soup Andersen's Restaurant near Solvang, California many years ago by dear friends P & C. I have been an avid fan ever since. Many were the bowls of delicious, naturally vegan, and gluten free all-you-can-eat soup that we have happily eaten then and in subsequent visits there and at their other locations. We loved the soup so much, I recreated the recipe at home based on taste and was delighted with the results. Not only family members but lots of friends too have been the happy recipients of this amazing soup. Until recently I did not know that Andersen's has their famous recipe printed on the bags of split peas they sell and was quite happy to see that my recipe is very close! Although I love the smooth and creamy soup just fine, my homemade version includes a few more ingredients like barley, turmeric and ginger for their health benefits as well as lovely taste and texture. This recipe is almost fat free; I add a little ...

Here is another Rasam recipe! Mysore Rasam is another delicious rasam but with the fragrance of roasted coconut. Rasams are typically served clear after letting it settle a bit ending up with a thick sediment at the end from the dal and spices called "Mandi"; don't discard it - it is absolutely delicious mixed with plain rice or served with Yogurt Rice ! Mysore Rasam Rasams are usually served along with rice in most homes for the second round after another dish like Sambar, Mor Kuzhambu, etc; but others serve it first with rice and then move on to the rest of the meal. Serve this rasam as you would the other types with rice and other accompanying simple vegetable curries, and Papadams. Enjoy it any way you like! Notes:  It is easier to make this and other rasams if you save a little dal when making other dishes like one of the Authentic or Simple Sambars,  Pitla , Simple Dal , Molakootal , etc; usually about 1/3 to 1/2 cup of the cooked dal would be plenty...

A super simple and delicious creamy soup based on Peruvian pumpkin soup we enjoyed. Sadly we don't get the same kind of pumpkin outside of Peru; but there are other flavorful ones we can use! Although my favorites are butternut or kabocha, I have used various pumpkins and winter squashes with delicious results; Buttercup, Castilla, Banana squash or any other sweet flavorful pumpkin or pumpkin-like veggie will work well. Note: Do include a little red pepper (cayenne) to enhance the sweetness of the pumpkin. If you are toasting the seeds yourself, saute them in a little olive oil and add a pinch or two of thyme, red pepper and a little sprinkle of salt towards the end for a flavorful treat! Croutons are a delicious option for topping the soup. 6 - 8 Servings About 3 lbs Pumpkin (see suggestions above) 1 Medium Orange fleshed Sweet Potato (aka yam) 1 Tbsp Oil + a little for roasting 1 small Red Onion, diced 1 tsp Sea Salt 1-2 cloves Fresh Garlic, minced 1/4 tsp...

Cazuela - Peruvian Vegetable Soup This beautiful and flavorful soup was inspired by this ; it is as handsome as it is delicious! The wonderful variety of veggies adds to its taste and beauty! I made a few changes to accommodate the availability of certain ingredients as well as the cooking to keep the veggies intact. I make homemade broth to enhance the flavor of the soup. The fresh vegetable broth makes this soup unforgettable! I keep a stock pot with simmering water before starting to prep the veggies. As they become available, I add the clean trimmings from each of the vegetable - starting with the onion and garlic ends, ends and leaves from celery, trimmings from carrots, zucchini, and green beans, potato peels, stems and leaves of carrot greens (these add a wonderful carrot flavor), corn cobs, parsley and cilantro stems, zucchini, cauliflower stalks, etc -  to the stock pot. Lastly, don't forget the nutrient-rich and flavorful cooking broth from beans! By the time yo...

Pumpkin Pie Soup is a hearty and flavorful soup that is guilt free! It is a light soup which has all the lovely aromas of a pumpkin pie! It is a warming soup especially for an autumn  or winter day or night.  Although the soup is wonderful just on its own, croutons and/or roasted pumpkin seeds make really tasty garnishes. Pumpkin Pie Soup Ingredients: 1 small Pumpkin, Kabocha, or Butternut squash 1 tsp Oil 1 red onion, chopped 1 small clove fresh Garlic (Optional) 1 large Sweet Potato (Yam), peeled and diced 1/2 tsp Turmeric 1 Tbsp Indian Jaggery or Brown Sugar 1 tsp Sea Salt 1 one inch piece Fresh Ginger, sliced 5 whole Cloves 1/2 tsp Cinnamon 1/4 tsp freshly grated Nutmeg 1/4 cup Coconut Milk 1/4 cup Chilled Coconut Milk for serving Method: Peel the pumpkin or squash and cut into chunks; the size/shape does not matter since the soup will be pureed. Heat a soup pot with the oil and add the onions with a pinch of salt; co...

Tortilla Soup is a wonderfully warming soup - the addition of beans makes it healthy, hearty, and tasty!  This soup has everything you need to make it a one-pot meal: protein from the beans, tortillas providing the carbs, and the abundant veggies and herbs providing everything else :-). The toppings make it extra-special - we love the hot soup with the various soft, cool, and crunchy toppings! Have an easy Tortilla soup Party - simply set out the soup surrounded with all the toppings suggested below (plus other ones you like). Let everyone help themselves for a no stress, no fuss, fun event! Ole!! This soup may be made a couple of days ahead and any extra may be frozen.  8 - 10 Servings Ingredients: 2 cup dry Pinto beans, cooked (see Beans for cooking info) 2 Tbsp Olive Oil 1 large Red Onion, diced 2 ribs Celery, thinly sliced 1 medium Carrot, cut into small dice 2 cloves fresh Garlic 1 - 2 green Jalapeno or Serrano Chiles, minced 2 tsp Sea Salt 4 med...

Vegetable soup with parsley, sage, oregano, and thyme is a versatile, delicious, simple, and quick. I made it for a bunch of little children and they ate it all gone!:-)  The veggies can be varied according to the season or your needs.  I add a little pasta to round out everything - especially for my pasta loving  little diners :-).  Another great addition is cooked beans - the beans add protein and fiber too as well as color and great taste. It is wonderful to have the herbs growing in your garden; it does not take much space to grow them - a large pot will work very nicely. Not only is it handy to have your own homegrown herbs to snip as you need, they are economical too and look beautiful on your patio, balcony, etc. Quite often people only use a part of the expensive bundles of herbs for a specific recipe and the rest eventually end up in the waste bin.   The barley broth is particularly delicious in this soup but if you don't have time for it or the i...

Quinoa Soup is a treasure I found on a recent trip to Peru to add to my collection of fantastic soups. An Andean lady from Maras demonstrated how to prepare this simple but soulful soup; it is so easy and yet sustaining with all the essential ingredients for good health. Apparently on the cold highlands of the Andes, the day may start as well as end with a warming soup like this. Our hostess chopped and diced the veggies in the order she needed as the soup was bubbling along. She recommended eating quinoa soup twice a week for not only good health but great complexion :) - ladies take note! The first thing I cooked upon returning from the trip was ... any guesses? Absolutely Delicious! I have given the recipe here as I witnessed to the best of my recall; for best results, add the vegetable ingredients in the order given. The soup we had in restaurants had local zucchini, red bell peppers, cilantro, and once, even finely diced tomatoes in addition to the other basic ingredients; s...

Here is a blue print for a simple and satisfying bean soup - using any bean you like: split peas, lentils, pinto beans, kidney beans, black beans, etc, etc. Pinto or black beans and lentils are a couple of my favorites. This recipe produces a wonderfully filling soup. You might like to use a combination of your favorite beans and other veggies like zucchini, green beans, etc to suit your personal preferences. 8 Servings Ingredients: 2 cups your favorite Beans 1-2 dried Red Chile pepper 1 sprig each, Oregano and Thyme 1 Bay Leaf, fresh or dry 1/4 cup barley 1 Tbsp Extra Virgin Olive Oil 1/2 tsp Red Pepper (Cayenne) 1 large Onion, chopped Sea Salt and freshly ground Black Pepper to taste 1 pinch Asafetida 1/2 tsp Turmeric 3-4 tender inner ribs of Celery 2-3 Carrots, diced or grated 1 Red Bell Pepper, diced 2 cups Corn Kernels, fresh or frozen 3-4 Ripe Tomatoes, chopped or pureed 1/2 cup EACH Parsley and Cilantro, chopped Method: Sort, wash, and soak the beans; cook the beans with the b...

Cuban Black Bean Soup With Cilantro Lime Rice and Avocado Cuban Black Bean Soup is deliciously nutritious, comforting, hearty, and filling as only bean soups can be. The aromatic vegetable mixture known as soffrito, a melange of coarsely chopped onion, celery and carrots enrich the soup with flavor and color. In addition to the soffrito, the soup is full of bits of red bell pepper, sweet corn kernels, tomatoes and redolent with freshly ground cumin and oregano. If you like garlic, you may add a clove or two after the onions have cooked for about 5 minutes. Although it will not taste as good, canned black beans may be substituted for the freshly cooked. Do use the smoked paprika for its wonderful flavor. For a fantastic and complete meal serve the Black Bean Soup with a scoop of lime and cilantro scented rice. 4-6 Servings Ingredients: 1 cup dry Black Beans 1-2 sprigs fresh Oregano 1 whole Red Dried Chile 1 Tbsp Oil 2 ribs Celery, chopped 1 medium Oni...

Tom Yum soup is a clear hot and sour soup bursting with the citrus flavors of lemongrass, Kaffir lime leaves, and lime juice. It is and should be on the assertive side so adjust the amount of heat by using more chilies or chili paste. We particularly love this soup on cold and chilly days or when under the weather. It does not take much time to remove the tails or roots of the beansprouts and I tail them for a more luxurious feel as well as a neater look as the stringy roots make the dish look disheveled. 2 Servings Ingredients: 2 cups lemongrass broth 4 slices Galangal 4 Thai Birds eye or Serrano chilies 2 large shallots 3 Kaffir lime or regular lime leaves 1 - 2 Tbsp Hot chili sauce 1/2 tsp Sugar 1/2 tsp Salt 4 oz Tofu 1 cup Baby bok choi 1 cup Bean Sprouts, tailed 4 - 6 fresh Button Mushrooms 2 green onions, sliced 1 lime, juiced a few s prigs, Cilantro Extra Hot chili sauce , to serve Method: Cut the tofu into large cubes; remove the stems from the mushrooms and cut the caps into...

Double Mushroom Soup With Chard is a hearty and filling soup. It is adapted from a recipe from the Follow Your Heart Soup Cookbook. I had fresh Portobello, brown crimini mushrooms, and a bunch of Swiss chard to use up - so it was soup for dinner! Other leafy greens may be substituted for the Swiss Chard. Apparently Portobellos are simply larger crimini mushrooms! You may use other fresh mushrooms like white button, shiitake, and/or dried mushrooms also. Ajwain seeds have an intense celery flavor and enhances the hearty flavor of the mushrooms. A bit of sharp Cheddar cheese (2-3 oz) makes a fabulous addition for those who include dairy in their diet. If you are using cheese, stir in after removing the soup from heat. 4 - 6 Servings Ingredients: 8 oz. medium-sized Portobello mushrooms, sliced 8 oz. Brown crimini mushrooms, sliced 1 lb Swiss Chard, coarsely chopped 1-2 cloves Fresh Garlic, minced 1 Large Onion, chopped 4 Tbsp Butter or 2-3 T Oil 4 Tbsp Whole Wheat, Unbleached, or Rice...