If you ask people around the country to name a few soups that they like, one of the most common answers will be chicken corn soup, vegetable corn soup and even the Tom Yum soup. And if you nod in agreement then you need to read further.
Picture this: It’s a cold, wintery day and you’re all warmed up on the outside, sweaters, scarfs et al. The only thing missing is something warm on the inside. Why do you have to look beyond the ingredients in your kitchen? One of the top comfort foods across the world happens to be the humble soup which, by the way, can be prepared using any kind of ingredient!
And though you now have an instant mix of soups readily available in your supermarket, centuries ago, soups were made with whatever was available in the region. A lot of people tend to get swayed by the simplicity of the soup. But the recipe that has evolved over the centuries served many purposes — it was filling, easily digested, simple to make and yes, was a perfect choice for people of all kinds.
And there are soups that are perfect for all seasons — hot, cold, chowder (a thick soup served with milk or cream) and the very rich bisque. Word has it that if you want to show off a little at an American wedding, a bisque (could be anything from a lamb bisque to the world favourite lobster bisque) should be a must on the dinner table! And one can’t forget how healthy soups can be. Whether it is a flu or even a headache many soups are known to have healing properties.
And now, with Winter in full swing (in at least different parts of the country) here are a few recipes that are bound to keep you healthy, warm and happy.
— As told to Priyanka Praveen
Moroccan Lentil Soup:
Ingredients
1 tbsp olive oil
1 leek cleaned and thinly sliced (can be replaced with the white part of a spring onion)
1 carrot, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
½ cup split red lentils
5 cups water
1½ cup tomato juice or 3 tbsp tomato puree
¼ tsp cumin powder
¼ tsp curry powder
1 bay leaf
Coconut milk for garnish
Salt and pepper to taste
Method
Heat oil in a sauce pan and add the leek, carrot, onion and garlic. Cook for 4-5 minutes until all ingredients are translucent. Meanwhile, rinse and drain the lentils and add them to the pan and add water and cook them for 10-15 minutes or until the lentils are soft. Add tomato juice or puree and cook. Add a bay leaf and cumin powder and bring to a boil for 45 minutes. Season with salt and pepper and let it cool for a while. Take half of the lentils and puree it to get a smooth texture, you can leave the rest of the lentils as is for a more textured soup.
Potato roasted garlic soup:
Ingredients
1 tbsp butter
1 onion thinly sliced
1 bulb garlic ( roasted), the garlic could be roasted in an oven at 180oC for and hour. The garlic bulb wrapped in foil could be heated on regular gas stove for three to five minutes to get a burnt and smoky flavour
4 medium sized potatoes, cubed
4 sprigs fresh thyme
5 cups of water
1 bay leaf
½ cup fresh cream or milk.
Method
Heat butter in a sauce pan and sauté onions and roasted garlic.
Add diced potatoes, bay leaf and fresh thyme sprigs and cook for two-three minutes. Add water and let it simmer until potatoes are cooked thoroughly, then season with salt and pepper.
Turn off the heat and let the soup cool slightly. Then transfer it to a blender or food processor and puree until smooth. If you’re using a food processor, separate liquid and the potatoes. First add the potatoes in the processor and to that slowly add the soup liquid. Ladle the soup into bowls and garnish with fresh cream or milk and serve hot.
- Chef Boyapati Uma Maheswara rao, Soups n Salads
Potato roasted garlicsoup
Thai style chicken soup:
Ingredients
5 cups chicken stock
1 lemon grass stalk split length wise
1 lemon, zested
2-3 lemon leaves
1 inch ginger peeled and sliced
½ tsp red chilli paste or red chillies
4-6 spring onions
200 gm cooked chicken, boneless
1 small bunch of fresh coriander
½ cup coconut milk
½ cup sprouts
½ cup thinly sliced carrots
6 thinly sliced fresh mushrooms
Fresh lemon juice to taste.
Method
Put the chicken stock in a sauce pan and add lemon grass stalks, lemon zest, lemon leaves , ginger and red chillies and bring to boil for 10-15 minutes. Strain the stock and return the liquid to the sauce pan. Add the boiled chicken, (which can either be cut into small cubes or shredded) to the soup and season with salt and pepper. Take it off the heat and add the thinly sliced spring onions, coriander and mushrooms to the soup. Ladle the soup into warm bowls and garnish with fresh coriander, sprouts, red chillies and coconut milk with few drops of fresh lemon juice.
Healthy: The Thai style chicken soup is tasty and also soothes your throat
