On cold, chilly evenings, nourish your body and soul with these heavenly-tasting soups.
When you think of soups, hours of simmering come to mind. These delicious and comforting soups too look like they took forever to make, but they are ready to have in just 20 minutes. Place a tray of assorted toppings like crumbled bacon, shredded cheddar, and thinly sliced green onions, and let your family pick and choose their favourites.
Sweet and spicy apple soup
Ingredients
- 1 big apple, peeled and diced
- 1 tsp lemon juice
- 1 tbsp butter
- 1 tsp honey
- ½ inch ginger piece, finely chopped
- 1 onion, finely chopped
- 1 cup water or stock
- ¼ tomato, chopped
- ½ tsp chilly sauce, unsweetened
- Few springs of coriander and mint, chopped
- Salt to taste
Method
In a saucepan, melt butter and add chopped ginger and onions. Let it cook for a minute. Add mint, chilli sauce, and apples. Cover and simmer for five minutes. Turn off the flame and let it cool. Once cooled, put it in a blender and make puree. Now, add the puree to the pan and add water, salt, honey, chopped tomatoes and lemon juice. Let it cook for another two minutes. Turn off the flame and serve this hot and sweet refreshing soup.
Creamy Pea Soup
Ingredients
- 1½ cups shelled peas
- 1 tbsp butter
- 1 green chilli, chopped
- 1 cup water
- 1 bunch spring onions, chopped
- 1 tsp coriander, chopped
- 1 tsp mint, chopped
- 1 tsp parsley, chopped
- Salt to taste
Method
In a saucepan, add butter and allow it to melt. Add in chopped onions, chillies and peas. Sprinkle salt, cover the pan and let it simmer for two minutes. Open the lid and add in the water and let it simmer for another 5-7 minutes. Add the coriander and take it off the flame. Once cooled, put it in a blender and puree it. Pass it through a sieve and serve. Garnish with mint leaves or parsley.
Tip: Reheat the soup after passing through a sieve if you wish to serve it piping hot.
Mutton trotters soup
Ingredients
- 6 mutton trotters
- 2 inch piece of ginger peeled
- 1 readymade potli ka masala tied in muslin cloth
- 1 tbsp chilli powder
- 1/2 tsp turmeric powder
- 4 glasses of water (to tenderize the mutton)
- 3 tbsp oil
- 2 medium sized onions chopped
- 2-3 green chillies slit
- 2 tbsp ginger garlic paste
- A bunch mint leaves chopped
- A bunch coriander leaves chopped
- 1 tbsp wheat flour.
- Salt to taste
- Fried onions for garnish
Method
Clean the lamb trotters thoroughly. In a pressure cooker, add the cleaned pieces of the lamb trotters, salt, potli ka masala and ginger. Add 4 glasses of water and pressure cook for about 30 minutes on high flame and then let it slowly simmer for about 15-20 minutes. Turn off the flame, discard the potli ka masala and keep it aside.
In a pan add oil, chopped onion and fry it till golden brown. Add green chilli, ginger garlic paste and sauté it. Now add tenderized trotters, add more water and let it boil on simmer for about 10 minutes. Make a slurry of wheat flour, add it to the soup and let it simmer. Once the soup has reached the desired consistency, take it off the heat. Garnish with mint coriander and fried onions.
Mushroom Tofu Soup
Ingredients
- 4 medium sized mushrooms, sliced
- 150 gm tofu, finely diced
- 1 tsp soy sauce
- 3 cups of vegetable stock
- ½ tsp black pepper powder
- 4 tsp sliced spring onions
- 1 tsp corn flour
- Salt to taste
Method
Keep aside 4 tsp of vegetable stock and boil the rest of the stock with soy sauce in a deep pan. In a bowl, take the stock that was kept aside, add 1 tsp corn flour and mix well. Add mushrooms and tofu and salt and cook on low heat for 2-3 minutes. Stir the mixture well. Serve this in a bowl sprinkled with a tsp of spring onions and black pepper.
