February 28, 2009

Miu's Veggielove Soup

I tend to take care of myself very well only after I get sick. So, that’s how I cooked this soup for the first time a while back. Good thing about this nutritious soup is you can add whatever vegetable combination & as much as you like. I love a lot of veggie chunks swimming in my soup.

What you need:

Veggies: carrot, broccoli, peas, green onion, cabbage (What else could you use? Potato, zucchini, squash, celery, beet, beans, corn, etc.)
Olive oil (Vegetable oil will do as well, since you won't need a lot.)
Tomato paste (Out of it? Pasta sauce by any chance? Something tomatoey?)
Mint (Dried or Fresh)
Indian Masala spice - which is a combination of a zillion spices (basically, nutmeg, ginger, cardamom etc.)
Blackpepper (Grounded)
Pinch of salt
Garlic (Minced )
Rice / Vermicelli (A handful)
Water (About one liter)

How to cook:

Heat olive oil in a pan, add tomato paste and a spoonful of flour (didn't list this one up there, you're fine with or without ). Add a pinch of mint & blackpepper - relief for the sore throats! Gradually add about one liter water while you keep stirring. Meanwhile dice, chop, cut whatever you like with your veggies. Add them into heating watery base. A handful of rice or vermicelli can be added.

Bring to a boil and reduce the heat so little chunks of veggies will soften and their taste will blend in all together deliciously for you.


Chicken with Zucchini, Carrot & Cashew Nuts OR Fellowship of Dill, Black Cumin & Fennel Seeds and Chicken Tikka Masala Spice Mix!

I got satisfied with the outcome of today's food experiment! Actually, ingredients themselves seperately are not new to me but this combination is. I love the fact that chicken and zucchini are compatible in taste, so they hardly ever fail me. Might want to cook this again... it tickled my senses!

What You Need:

Chicken breast
Zucchini (2)
Carrot (2)
Olive oil (tbs)
Cloves (3-4)
Dill (a pinch!)
Masala spice mix
Fennel seeds (a pinch!)
Cashew nuts (app 10-15)
Black cumin seeds.

How to Cook:

Warm up the pan, add olive oil. Stir fry cube cut zucchinis - just tenderly. Grate carrots and keep stirring meanwhile. When food juice comes out, add fennel, cloves and let them enhance the flavor. Next thing is to add thinly sliced chicken breast. Gradually add water just so food don't burn. I added spices when chicken was still a little squishy, so it could absorb the flavor. When all felt about done, I served on a plate and decorated with black cumin seeds and dill. Oh and some cayenne pepper just for the decoration purpose.

Serving the eyes as much as tummy...

Page copy protected against web site content infringement by Copyscape
All photography and text are copyright of Spirited Miu Flavor/Ozge Yesildag unless otherwise credited. Use of content is only allowed if a link back to this website is provided.