Tender Coconut Oats Soup

Recently,I came to know about a Creamy Tender Coconut (Kurumba) Soup from my SriLankan Friend. Generally, Tender Coconut has been used in Indian Culinary as Desserts (like Icecream or Payasam or Kheer or Pudding) or eaten fresh as Salad and rarely cooked.Tender Coconut is rich in Minerals and a powerful antioxidant. I re-invented this Soup with minor deviation from that traditional Soup ensuring nutrition and health  and making sure it should  look, taste and smell good by adding extra healthy Ingredients like Oats, Yellow Mungdal, Chopped Spinach and other easily available spices at home. You can do it using wheat but I preferred the Oats Combo.It can be served as a Healthy Soup with a Homely meal of  Curries and Steamed Rice. It has a delicate flavor and a mild yellow colour. This Soup can be taken to end fast  for strict vegetarians and anytime good for kids of all ages. U can try this soup with Sprouted Green Mungdal instead of yellow mungdal or plain corn flakes instead of Oats. I tried it with 50 gms Oats but the Soup turned out to be as thick as meal. This serves 3-4 nos and needs 12-14 mins Cooking time. Try this fabulous recipe at home and serve it hot or warm as a Healthy Start to Nutrtious Homely Meal. Enjoy Ur Meal!. BonAppetit!.

Healthy Tender Coconut Oats Soup - Healthy and Nutritious Meal served in a Soup-Bowl

Ingredients:
2 nos. finely chopped Tender Coconut flush
30 gms Oats - pulsed once
30 gms Yellow Mungdal - Pressured cooked upto 3 whistles
a handful of chopped Spinach
500 ml veg stock or 1 veg stock cube or plain water
1 tsp cumin seeds
1/2 tsp pressed garlic
1/2 tsp pressed ginger
pinch of turmeric powder
1 tsp freshly ground black pepper powder
1 tsp lime juice
50 ml fresh thick coconut milk + 50 ml second coconut milk
1 tsp olive oil or coconut oil
salt to taste

Directions:
1.Heat oil  and saute chopped garlic,cumin seeds and grated ginger for a min on low flame
2.Add tender coconut flush,chopped spinach and turmeric powder and stir it for 30 secs.
3.Add veg stock and  pepper powder,when it boils, add Oats and let it simmer for 5 mins stirring it often on medium flame.
4.Add the second coconut milk and the pressure-cooked yellow mungdal and salt.Allow it to boil for 3 mins more.
5.Add the thick coconutmilk  and let it boil for 2-3 mins on low flame.
6.Remove from the fire and sprinkle lime juice on top and keep it covered for 5 mins so that it gets thick.
7.Serve it hot or warm with chilli-vinegar(optional),white-pepper powder and salt separately before homely meals.

Note:
U can even try this soup without adding Coconutmilk(with Veg stock alone).


Sending this recipe to Radhika's Winter Carnival' Event hosted by Tickling Palates

and to 'Healthy Diet Event - Warm Soups' hosted by Priya of  Priya's Easy n Tasty Recipes

U might also like:

* Wheat Soup

* Raw Papaya Soup

* Carrot Ginger Soup

* Hot n Sour Chicken Noodles Soup

* Healthy Red Veg Combo Soup

* Orange Rasam

* Lentil Soup

* Cream Of Mushroom Soup
* Cream of Beetroot Soup
* Sprouted Green Mungdal Soup

Sprouted Green Moongdal Soup

This Sprouted Soup is served as the Healthy recipe of the Day.It is rich in protein,Iron,much comforting and healthy Soup.Can keep U warm during this winter Season.U can  use the normal Veg or Chicken stock in this preparation.Done in 18- 20 mins Cooking time and serves 3-4 nos.Serve it hot garnished with  chopped herbs.Enjoy this Healthy recipe of the Day.Enjoy Ur Meal!.Bon Appetit!.

Sprouted Green Moongdal Soup

Ingredients:
    100 gms  Sprouted Green Mungdal - cleaned and soaked for 15 mins
    1 bay leaf
    1/2 stalk of celery
    few chopped lemon grass
    1 tsp white pepper powder
    1 small onion - finely chopped
    2 tsp olive oil - for frying
    1 cm piece of ginger - peeled and grated
    400 ml vegetable stock fresh - made with 1/2 carrot - peeled and grated or 1/2 boiled potato or a handful
chopped spinach
    50 ml milk
    1  tsp lemon juice
    1 tbsp chopped coriander leaves
    1/4 tsp salt
    200 ml warm water

Directions:
    1.Heat 2 tsp olive oil in a Pressure Pan and fry bay leaf,chopped garlic and ginger with chopped Onion,lemon grass and half stalk of celery for 2-3 minutes.
    2.Add the Green Mungdal with 200 ml water adding 1 tbsp chopped coriander leaves and pressure cook upto 1 whistle(for Green Mungdal upto 1 whistle).Leave it for 10 mins and blend the mixture leaving the bayleaf,lemon grass till smooth and fine.
    3.Heat this blended mixture with 400 ml veg stock adding white pepper,boiled milk and salt.Let it simmer for 5-6 mins stirring it often.
    4.Sprinkle Lemon Juice over and stir it.
    5.Serve it hot garnished with croutons or chopped herbs.

Sending this post to 'Cooking With Seeds - MungBeans' Event hosted by Priya's Tasty and Easy Recipes
100 Day Global Food Festival hosted by Sizzling Tastebuds,

and to the  'Winter Carnival'  Event hosted by Radhika of Tickling Palates

U might also like:

* Cream of Beetroot Soup

* Wheat Soup

* Raw Papaya Soup

* Carrot Ginger Soup

* Hot n Sour Chicken Noodles Soup

* Healthy Red Veg Combo Soup

* Orange Rasam

* Lentil Soup

* Cream Of Mushroom Soup

Cream of Mushroom Soup (a Microwave Recipe)

Mushrooms are low-calorie food and said as natural fat-cutters.Including it on alternate days(and including mellow-melon juice  daily + avoiding milk and egg) can see U reduce weight in few months.This can be said as an ideal soup to start a great meal.This typical Chinese recipe can be enjoyed anytime esp this cold winter season to warm U.Making it,U can see ur family geared-up this cloudy season.This needs 15-16 mins Microwave-cooking time and serves 4 nos.Enjoy cooking at home!.Enjoy Ur Meal!.BonAppetit!.

Cream of Mushroom Soup (a Microwave Recipe)

Ingredients:
100 gms button mushrooms
2-3 garlic pods
1 grated ginger
1/2 cup + 50 ml milk
2 1/2 cup water
1 bay leaf
2 tbsp butter
1 tbsp refined flour
1 cup veg/chicken stock/water
1 tsp white pepper powder
2 tbsp chopped mushrooms
a pinch of ajinomotto(optional)
1 or 2 tbsp lowfat cream

Directions:
1.Mix water,mushroom,milk,ginger,garlic and bay leaf in a microwave-safe bowl.
2.Cover with a tight lid and microwave this on high for 3-4 mins.
3.Reduce to medium-high and cook for about 9-10 mins keeping it covered tight.Take this out and alow it to cool.
4.Take out bayleaf (if u don't like garlic and ginger much - u can do it as well) and blend this into a fine paste.Keep it aside.
5.In another microwave-safe bowl,melt butter by microwaving it on high for 50 secs.
6.Add (mix) refined flour and chopped mushrooms,microwave it on high for 1 min and stir-it adding milk and again for 2 more mins.Take it out.
7.Pour the Step 4 mixture slowly into the refined flour paste,stirring it so that the lumps are not formed.
8.Add salt,white pepper powder,a pinch of ajinomotto(optional) and cream.Microwave it for 3-4 mins or till it thickens.
9.Serve it hot in 4 soup bowls.

U might also like:
* Lentil Soup
* Cream of Beetroot Soup
* Wheat Soup
* Raw Papaya Soup
* Carrot Ginger Soup
* Hot n Sour Chicken Noodles Soup
* Healthy Red Veg Combo Soup
* Orange Rasam