Pure Veg Recipes from ManeThindi!

Cream of mushroom soup is a very comforting soup on chilly days.Mushrooms are low in calorie,fat free,cholesterol free,gluten free abd very low in aodium,yet they are a powerhouse with the most important nutrients like vitamin D,Selenium, potassium and more! Mushrooms were never cooked at our home and it was an unknown veggie for us!First time I tried mushroom in the form of  cream of mushroom soup at a restaurant and just loved it!Tried making the same and it turned out to be great! Try this yummy soup yourself and let me know what you think! INGREDIENTS : Button mushrooms - 1 cup finely sliced Onion  (small)-1 finely chopped  Garlic-2 flakes finely chopped  All purpose flour or maida -1 tbsp Milk - 1 1/2 cups Butter- 1 tbsp  Fresh cream -1 tbsp  Oregano powder- 3 tsp Pepper -ground to sprinkle/taste Salt to taste HOW TO MAKE : Peel the mushrooms,rinse and chop them fine. Take a pan.Add maida and saute it on medium flame for...

     INGREDIENTS : Leek 1 big stalk cleaned and chopped Broccoli florets about 1 cup Ginger 1 tsp grated Garlic 2 pods minced Vegetable stock 4 cups Butter 1 Tbsp Peppercorns 8 to 9 Salt to taste HOW TO MAKE : Melt butter in large pot over medium-high heat.  Add Garlic and Ginger and sauté for about 30 seconds. Now Add leeks and Broccoli florets and sauté until leeks are almost soft, reducing heat if needed to prevent rapid browning, 7 to 8 minutes.  Add 4 cups vegetable broth (readily available) to pot; bring to boil. Cover; boil until vegetables are tender, about 8 to 10 minutes. Puree the soup in blender until smooth. Thin  soup with more broth, if desired.  Season with salt and pepper.  Serve while hot with bread! Preparation Time:20 minutes Note:If vegetable stock is not available,You can just use water:-)since broccoli by itself gives a nice texture and flavour.

Try this soup for some variety and immediate boost in energy ! INGREDIENTS: Beetroots - 2 Potato - 1 Onion -1 Garlic - 2 pods Olive oil 1 Tbsp Cornflour 1 Tbsp mixed in 1/8 cup water Water - 1 cup  HOW TO MAKE Take a frying pan. Add in the olive oil,onion and garlic .Fry for couple of minutes and let them cool. Now add in the peeled and cut Beetroot and potato pieces in water and boil them until soft.Alternatively it can be pressure cooked. Now add in the fried mixture to it and blend them all using a hand mixer.(or use a normal mixer to blend them) Add salt and pepper to it and allow it boil for about 5 minutes on medium high. Switch off and serve! Serves :5

INGREDIENTS: Spring Onions - a bunch Onion - 1/4 cup, finely chopped (optional) Garlic - 2 big cloves, finely chopped Butter- 2 teaspoons Milk - 1/2 cup Water/Vegetable stock - 1 cup Salt - to taste Crushed black pepper - 1 Tsp HOW TO MAKE: Wash and chop the spring onions top and bottom part separately. In a Pan,heat Butter.Add chopped garlic and fry for few minutes. Now,Add chopped onion and bottom part of the spring onion. Saute them till the onion gets translucent. Add spring onion top part and saute well without changing the colour. Once it is done, allow it cool completely. Blend the mixture to a smooth paste and transfer to sauce pan again. Add vegetable stock and warm milk. Simmer it for 5-7 minutes. Add salt and pepper. Serve hot with bread or croutons. Note: Make sure to fry the spring onions well ,till the raw smell vanishes. Preparation time:30 minutes(Including cooling) Serves: 2