By now I must stop yapping about my love for mushrooms. Its a known fact and needs no more proof. I have 15 recipes of Mushroom on my blog already what else needs to be said. If you give me just mushrooms, I can happily spend my entire life eating Mushrooms 🙂 If I hadn’t included this classic recipe of Cream of Mushroom Recipe this collective would have been totally incomplete.  This time I promised my self to take pictures before all of it is devoured.  This recipe doesn’t use any flour to thicken the soup. But if you like you can add 1 tablespoon All purpose flour to it. This soup is a haven for all mushroom Lovers. I often team it up with my fresh homemade Whole Wheat bread.


Its very easy to put together. Even bachelors can make this and doesn’t require much time and effort. The quantity of cream can always be adjusted and the soup can be made healthier as per your need.  If you are looking for other soup recipes you can find the links below.

1. Wash Mushrooms for any grit and pat them dry using a kitchen towel. Chop them into thin slices and set aside. Also chop Onions and garlic.



2. In a pot add some olive oil and also add chopped garlic and onions. Saute them till they have become soft and onions have turned pink. At this stage add sliced mushrooms and and toss them with onions and garlic.




3. Add thyme and Parsley. I used both in dried form. Mix together with the mushrooms. Add All Purpose Flour to the mushrooms and saute for a minute. This will make the soup more thicker. This is purely optional.



4. Turn the flame on low and cover it with a lid. Let mushrooms sweat out and release water. This should take about 5-7 minutes.



5. Add water and a cube of vegetable broth. You can even use fresh broth if you like.



6. Season with salt and pepper. You can also add a pinch of nutmeg.



7. Cover it once again and let it come to a boil. Remove the lid and turn the flame off. Puree the mushrooms using a hand blender or instead you can use a conventional blender till everything becomes smooth.




8. Return it back to the flame and bring it to another boil. Add cream and combine. 

9. Transfer it to a serving bowl and garnish with chilli oil and add freshly chopped herbs. You can serve it with fresh home made bread. This soup is truly heartwarming. 

If you are looking for other soup recipes you can try: Classic Russian BorschCream of Asparagus SoupCream of Broccoli Soup with ChivesPeas and Mushroom Spicy SoupClassic French Potato Leek SoupMexican Red Kidney Beans Soup With Baked Tortilla ChipsTomato Soup , Zucchini Garlic Soup with Yak Cheese ShreddingsChicken Soup with Rice.


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After months of consistent exercise regime and healthy eating I am ten kilos down. The irony of a Food Blogger is that you have to cook fancy schmancy food which is not always healthy. At the end of the day that ends up in your butt. But the only way to escape is to compensate all those calories with equal amount of exercise. In the past few months I also ended up cooking and baking healthy recipes which makes eating a guilt free experience. Addition of soups and salads in my diet has uplifted by energy level. 


Boiling Vegetables is so underrated and cruel. Roasting them gives them that crisp coat and enhances its flavour. I love to roast vegetables and doing it with my favourite Broccoli makes it top notch delicious. The addition of Garlic to this makes it a lethal combination. You must try it to believe me. If you like a little spicy, pep it up with some red chilli flakes.

1. Preheat your Oven to 200 degree Celsius (Learn more about Oven temperatures and Conversion). Cut a Broccoli head into small sized florets. Place them in a colander and wash them thoroughly under running water for any grit. 



2. Chop some cloves of garlic finely and toss them with the broccoli florets.



3. Add a drizzle of Olive oil.

4. Season with Salt & Black Pepper. 



5. Transfer the broccoli in a baking dish and place in a single layer. Sprinkle some Red Chilli Flakes.



10. Bake in the oven for 20-25 minutes until the broccoli is tender. Toss in lemon juice, parmesan cheese, and 1 tablespoon olive oil; serve immediately.

Other Broccoli recipe you can try here are: Healthy Broccoli PastaCream of Broccoli Soup with ChivesBaked Broccoli Cheese Patties.

You can even try Roasted Potatoes with Garlic and Rosemary.


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When it comes to Pastas, my heart skips a beat. I can eat pasta in any form, any sauce and even boiled 😛 But when you see an authentic Italian pasta on a platter that love transforms into madness. I made Italian Basil Pesto the other day and me and my husband were going gaga over it. We finished more than half the jar by simply smearing it on our breads and eating it. Then I gave an ultimatum to my husband that we are not eating it like this any more and that I needed to make something with this. 


I had some chicken breast and a jar of sun dried tomatoes. Believe it or not the pasta came together in fifteen minutes. By the time I finished boiling the spaghetti, the chicken was ready. I arranged everything together and served. What an amazing dinner it was. So refreshing, light and still filling. In my unconscious mind I took a small trip to Italy <3


1. Boil the pasta of your choice till al dente and set aside. (Learn how to Boil Pasta perfectly). Take out the sundried tomatoes from the jar. And cut them into small bite size pieces. Set aside.



2. Cube the chicken breast. Also mince some garlic and set aside. You can always substitute Chicken with Mushrooms for the vegetarian twist.



3. In a pan add some Olive oil and add minced garlic to the pan and give it a toss.



4. Add Chicken and cook till it has turned white from pink. 



5. Season with Salt and Black pepper. Turn the flame off when it’s cooked.



6. Add the Basil Pesto to the Boiled pasta and also add the chopped sundried tomatoes.



7. Toss them together using a set of forks.


8. Transfer to a serving platter and drizzle some Lemon juice on it. Serve it hot or at room temperature. 

Other Pasta recipes you can try here are:  Avocado Parsley PastaHealthy Broccoli PastaItalian Chicken Meatballs with SpaghettiPasta Alla VodkaSautéed Red Bell Pepper and Olive Pasta SaladSautéed Red Bell Pepper and Olive Pasta SaladSundried Tomato Pasta SaladVegetarian Hakka Noodles


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