A hot bowl of soup,some pan fried croquettes and herbed butter tossed pasta- A perfect little dinner!

Last dinner for dinner my younger teen asked for a ‘soupy kinda meal’. It resonated with what I was feeling ,battling a sore throat as I was. So I rustled up a tomato-onion soup with brown bread baked croutons, some pan-fried potato croquettes and a herbed butter shell pasta. It made for a simple, homey and satisfying meal.

Tomato Soup Croquettes and pasta

For the soup ( this makes 4 generous servings)
6-7 large ripe tomatoes
3 large onions
Salt to taste
½ tsp black pepper powder
A pinch of sugar

Pressure cook all of the above ingredients with a glass of water. Cool, blitz in the mixer-grinder and strain.

Put the pot on the stove again and adjust seasoning if needed. Add some herbs, fresh or dry. I added some oregano and fresh parsley.
Serve steaming hot topped with some grated cheddar cheese or cream and some baked croutons.

For the croutons, toast 4 slices of brown bread in the oven till they were crisp and brown. Lightly butter them and cut into squares. Done!

For the croquettes

5-6 boiled and mashed potatoes
2 onions and a large green chilli, both chopped fine 
Some Lal mirch, amchur powder and a pinch of garam masala
4-5 slices of brown bread ground to a coarse powder in the mixer
Combine all of the above.
Shape as you like and pan-fry on a non stick pan till well browned from both the sides.
Serve hot!

For the pasta
Boil 200 gms pasta
Heat a tsp of butter and let it brown slightly.
Throw in the pasta.
Add salt, pepper and any herb of your choice.

That’s it! You have a soul-satisfying meal ready to serve. It took me all of 30 minutes to get it together too 😀

Tomato Soup Potato Croquettes Pasta

Carrot Soup


Winters are knocking at the door and soups are back in town. Give me a piping hot bowl of soup with some oven fresh bread and I need nothing else for dinner. Here is a simple and nutritious carrot soup. No oil and gets made in a jiffy.

You need

3-4 carrots, cut into chunks
2 medium sized tomatoes, quartered
1 small onion, quartered
4 cloves of garlic
1 bay leaf
2 Tbsp moong dal/ husked split green lentils (optional)
Salt and pepper to taste
¼ tsp sugar
1 cup water
For the topping you may use some onion cut into rings and browed in some olive oil, freshly chopped coriander/cilantro, some fresh cream or bread croutons.

Pressure cook all the ingredients with a cup of water. Cool, grind and strain. Give it a boil and serve hot topped with some caramelised onion and some fresh coriander chopped fine. Top with some cream or malai if desired. We had it with some freshly baked whole wheat bread.