Drumstick | Murungai keerai Stem Soup Murungai keerai or drumstick leaves is one of the superfood. This is also known as moringa leaves. The murungai maram/moringa tree is sometime called as miracle tree as all of its parts like leaves, drumstick, flower all can be used in cooking and it has numerous health benefits. In Tamil Nadu,  this murungai keerai, murungaikai and flowers for many many years. You can use murungaikai(drumstick) in sambar, avial, pulikulambu and poriyal etc. With murungaikeerai, you can make stir fry, sambar, soup and podi.  This recipe was given by my mil, when i had no clue what to to with the stems, when i got the keerai in a huge bunch. Best time to consume this soup is during mid-morning times or late evening times. Prepping  : Pluck the murungai keerai leaves from the big thick stems. If it has small tender stems, it is not a problem. You don’t need to remove that as we are making soup. After that, take a pot filled with water, add little rock salt. Give a mi

Gazpacho   Gazpacho also called Andalusian gazpacho, is a cold soup made of raw, blended vegetables. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, as it is refreshing and cool. There are many theories as to the origin of gazpacho, including one that says it is a soup of bread, olive oil, water, vinegar and garlic that arrived in Spain with the Romans. Once in Spain, it became a part of  cuisine, using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco. During the 19th century, red gazpacho was created when tomatoes were added to the ingredients. This version spread internationally, and remains commonly known. There are many modern variations of gazpacho with avocados, cucumbers, parsley, strawberries, watermelon, grapes, meat stock, seafood, and other ingredients instead of tomatoes and bread. Traditionally, gazpacho was made by pounding the vegetables in a mortar with a pestle; this more laborious method is still sometimes used a

Kollu Rasam / Weight Loss Soup Recipe This is a south indian style soup preparation where kollu is pressure cooked with enough water. The cooked kollu is separated from water and used to prepare sundal or salad. The water is used to prepare rasam. This water is also known as ulavu chaaru. The water is loaded with all the nutritional benefits from kollu. Not only kollu but whatever pulse or legume you cook in water, the same water can be used to prepare curry or soup. So never waste that water.  Kollu / Horse Gram  is a nutritious bean rich in calcium, iron and protein. They are considered to be very helpful to people trying to reduce weight as it is rich in fiber. We prepare rasam / soup, sundal and chutney with kollu. Kollu tends to increase heat inside our body which in turn helps to burn fat. Pregnant ladies should avoid this. I have shared 2 kollu based recipes,  Kollu podi or horse gram powder ,  Unave Amirtham - Kollu kurma | (Kollu)Horse gram  If you try any of my