Monthly Archives: September 2012

Avocado Tomato Soup

We got some inspirations from other bloggers and decided to create our own avocado soup. Oh well, it turned out to be a disaster! ūüė¶

A few of¬†our Saturdays were burnt because of work. A quick resolution to an express¬†home cooked dinner – Keep it as simple as possible.Being Acting¬†smart,¬†we dumped the peeled avocado and tomatoes into the blender, topped with organic chicken stock and then it went…


Please do not be deceived by the picture. The soup was unpleasantly sour, in fact, tasted quite awful. We weren’t sure if the tomatoes were rotten. Anyway, we learnt and the next time round, we’ll definitely¬†include garlic cloves and onions¬†to flavour the soup. It was¬†such¬†a turn-off¬†on our precious Saturday night…

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Posted by on September 25, 2012 in Chicken-based


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Mexican Vegetarian Kidney Bean Soup

Before recommending our new creation, let us introduce you to our lovely nephew, Utt!!!

Hello world!

Well, sis calls Utt¬†a little monster because he¬†managed to¬†turn all adults into zombies. Good luck to the couple & our parents! ūüôā

Back to the topic!

This morning we went to a buddhist centre for classes. We are practising vegetarianism on the days we make offerings. (It’s not a must for buddhist)¬†Well, perhaps another day for Buddha’s teaching.

As compared to the usual suite of vegetarian food we normally cook at home, this soup is definitely a refreshing change. Kudos to our dear friend, Xin, who gave us the inspiration!

Highly nutritious, this thick soup¬†went well with warm tortilla. Hoe is pleasantly surprised to have a taste of Mexican food in the comforts of our home. Scoop a big spoonful of ingredients and hide¬†it in the wrap and yummy, you’ve gotten¬†a vegan burritos! We¬†enjoyed it with a bowl of yogurt & melted cheese. Slurp~

Ingredients: 1 can organic kidney beans, 1 onion, 3 garlic, 8 cherry tomatoes, 1 red capsicum, 1 carrot, 1 zucchini, 50g fresh corn, 50g green pea, 1 red chili, 1 green chili, salt, black pepper, cumin. (We blended 2/3 of kidney beans + 1/2 onions + 3 garlic + 1/2 carrot to achieve a thick base)

These tiny kidneys are excellent for our hearts and digestive health. We will be sure to continue our creations and bring our soup to new heights!

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Posted by on September 16, 2012 in Recipes, Vegetarian


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Butter Pumpkin Soup

My in-laws are out-of-town, leaving behind Delsea the cute miniature schnauzer in our care. Our plan is to leave Delsea in the nearby pet hotel and take her home on weekends. Look at her lying lazily in the backseat of the car, ain’t she cute?

Sometimes i really wish weekends can be much longer for us to do all the things we love…..

We love to make soup, taste soup and improvise…

Tada! Our pumpkin addiction is back! There’s just so much you can do with this marvellous ingredient. Ever since we started roasting pumpkin instead of boiling it, the pumpkin soups really taste much more aromatic. It almost feel like you are trying to master a sport like tennis. You can’t do the serve no matter how the coach teaches you. Roasting pumpkin is like having the sudden realisation of how to serve the tennis ball. You feel the rhythm and start to understand the ball dynamics. It’s like bringing the game to the next level.

I guess this goes the same with a lot of things we are doing our best to achieve. Often, we get stuck without having real progress for an extended period of time but with perseverance, we can often achieve a breakthrough. Now there may be many different levels of mastery to achieve, it is important to keep up the spirits and recognise each milestone that we have achieved.

This time round, we explored a new method of getting pumpkin puree. Instead of removing the pumpkin skin before we roast it, we decided to cut the pumpkin in half and roast it in the oven. Now this really makes extracting the pumpkin puree a much easier task!

We added half a block of butter to the pumpkin soup.

It tastes so good…. you can almost feel the butter melting in your mouth! Butter combines really well with a large variety of soups.

Ingredients: Butter, roasted pumpkin, garlic, thyme, salt, milk, flour, olive oil.

Butter definitely adds a dense flavour to the soup. Pumpkin soup by itself has a very sweet and smooth taste. Adding butter creates a deeper texture to it without masking the natural sweetness of the pumpkin.


Posted by on September 2, 2012 in Pumpkin-based, Recipes


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