Everyday Simple Recipes, Soups, Vegan

Smoked Red Bell Pepper Soup

Smoky flavor, mild sweetness of red bell pepper, and tangy tomato makes a delicious soup. Excellent for winter evenings.

Red bell pepper – 2 medium
Tomato – 2 medium
Garlic cloves – 4-5
Onion – 1
Italian seasoning (Fresh basil leaves) – 1 tsp
Bay leaf – 1/2 a leaf
Pomace olive oil (butter) – 1 tsp
Water as needed
Pepper powder to taste
Salt to taste

Preparation Time: 5 mins
Cooking Time: 30 mins
Makes 2 cups

Method: Boil water in a vessel. When the water starts boiling, put the tomatoes into the boiling water. Let it boil in medium flame for 5-7 mins. Turn off the heat. Keep aside and let the tomato cool down.
Use a fork to prick the red bell pepper. Place the bell pepper on the flame on the stove top. If you have a wire mesh, you may place the bell pepper on the mesh. Turn the bell pepper occasionally to ensure that it gets roasted all over. When you start getting a smokey flavor and the bell pepper starts turning black in certain places, remove from fire. Let it cool.
Peel and chop garlic and onion.
Place a pan on fire and add olive oil. Put in chopped garlic and roast until golden. Put the chopped onion and bay leaf. Roast for 3 mins in medium flame. Turn off the fire. Keep aside.
Remove the tomatoes from water. Carefully remove the tomato peel. Cut the tomatoes into halves and remove the seeds. Put the tomato pulp into a mixer jar.
Similarly, remove the charred peels of the roasted bell pepper. Ensure that the skin is thoroughly removed. Wash under running water. Cut the peeled and washed roasted bell pepper into big chunks and put it into the mixer jar along with the tomato pulp. Add the roasted garlic and chopped onion. Take care to remove the bay leaf. Grind to a smooth puree. Pass through a soup strainer to ensure that the pureed mixer does not contain tomato or bell pepper skin. Keep aside.
Heat a pan, add half a cup of water and bring to boil.
Add the strained tomato and bell pepper puree and bring to boil.
Add salt, pepper powder, and Italian seasoning. Simmer in slow fire for 2 mins and then turn off.
Serve with fresh basil leaf garnish.

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Bachelor-friendly, Everyday Simple Recipes, Indian, Soups, Vegan

Dal Soup

When all you want for dinner is some nice warm soup but if you are too lazy to peel and cut vegetables, saute, boil, cool, blend, and boil as for a regular soup, this dal soup is a perfect option for you. It is quick and easy to make, and the light spices help in easy digestion.

Toor dal – 1 cup
Water – 2 cups
Turmeric – a pinch
Ginger – 1/2-inch piece
Curry leaves – 4-5 leaves
Cumin seeds/Jeera – 1/2 tsp
Green chilies – 3
Lemon juice – 1 tsp
Oil – 1/2 tsp
Salt as needed

Preparation Time: 5 mins
Cooking Time: 25 mins
Serves: 2

Wash toor dal well, add water, and pressure cook to 2-3 whistles. Let the pressure release naturally. Take the cooked toor dal out of the pressure cooker, and pass through a sieve or a whip in a blender to make it thick and smooth consistency. Add salt. Keep aside.
Heat oil in a pan. Add curry leaves, jeera, slit ginger and green chilies. You can lightly crush the cumin seeds to bring out the flavor. Stir until ginger pieces are sauteed. Add the cooked dal paste and bring to boil. Simmer for a minute or two. Adjust water and salt as required. Turn off. Add lemon juice just before serving.

Bachelor-friendly, Everyday Simple Recipes, Indian, Soups, Vegan

Carrot Almond Soup

A hot soup is just right for the season. Slight sweet taste of the carrot and onions counterbalanced by the zing of pepper. This version does not use a broth/stock, so has less cooking time but is creamy and tasty.

Carrots – 2 medium-sized carrots
Onion – 1
Almonds – 15-20
Garlic cloves – 2-3
Cinnamon – 1 ”
Cloves – 2-3
Cooking oil – 1 tsp
Water – 3 cups
Dill/basil leaves – 1-2 for garnish
Salt and pepper to taste

Preparation Time: 15 mins
Cooking Time: 30 mins
Serves: 2 people

Soak the almonds overnight. An alternate and quick way is to add boiling water to the almonds, keep them closed for 30 mins. Peel them by gently holding the soaked almond in between your thumb and other fingers and nudging the peel gently. Keep aside.

Carrot almond soupWash, clean, and scrub the carrots lightly. Do not peel. Carrot peel is rich in nutrients and antioxidants. Heat oil in a vessel. Add chopped garlic and saute. When they turn pale, add chopped onion, cinnamon sticks, and cloves. When the onion turns pink, add chopped carrot. Saute for 2 mins. Add water. Close the vessel with a lid and let it cook for 10-15 mins. Discard the cinnamon stick and cloves. Let it cool. Strain the vegetables and retain the water in the vessel. Puree the carrot-onion mixture along with 15 pieces of almonds. Reserve 5 for dressing.

Pour the pureed carrot-onion mixture back into the vessel containing cooked water. Let it simmer on medium heat for 5-6 mins. Add salt, crushed peppercorns, and mix well. Garnish with basil leaves and almond pieces. Serve with bread/croutons.

Everyday Simple Recipes, Soups

Potato Spring Onion Soup

A delicious creamy soup. Excellent way to start the dinner on a cold winter/rainy evening.

Spring onions(cleaned well and sliced) – 3
Potatoes (peeled and diced) – 2
Garlic (finely chopped)- 3 medium sized pods
Water – 3 cups
Freshly ground pepper – 1 tsp
Olive oil – 1 tbsp
Rock salt – to taste

Preparation Time: 5 min.

Cooking Time: 20 min.


In a wok, saute the garlic, spring onions, and potatoes in olive oil for 5-7 minutes. Add salt and pepper. Add water and bring to boil. Turn off and let it cool. Use a mixer to blend this well until pureed. Transfer the blended contents into the wok and bring to boil. Add pepper, salt, and water if needed. Bring to boil. Add cream if preferred. Enjoy creamy spring onion and potato soup.

Skill Level:


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