It is that time of the year when all we want to do is enjoy something warm to keep the winter chill away. It is known that soups are an excellent method to stay hydrated and satisfied because they are primarily liquid. Interestingly, your immune system gets a boost from them. You can ward off the flu and colds with soup, and they also work as a fantastic remedy for illness. Majority of soups are packed with ingredients that combat sickness.
Recipes curated by Swapnadeep Mukherjee, executive chef, The Metropolitan Hotel & Spa.
Carrot and ginger soup
Ingredients
Olive oil 1 tbsp
Ginger 1 tbsp
Celery 1 tbsp
Diced carrots 100 gms
Vegetable stock 300 ml
Sugar 2 tbsp
Salt, pepper according to taste
Mint leaves, ginger sticks to garnish
Method
1. Heat 1 tbsp of olive oil in a pan and saute 1 tbsp of ginger and 1 tbsp of celery.
2. Add 100 gm of diced carrots and saute for 10 minutes.
3. Add 300 ml vegetable stock and continue to cook till the carrot is cooked.
4. Remove from heat and blend. Strain through a strainer and add 2 tbsp of sugar if required.
5. Add salt and pepper to taste.
6. Garnish with mint leaves and ginger sticks and serve hot.
Kala Channa and ankurit moong Shorba
Ingredients
Black channa 200 gm
Sprouted green moong 100 gm
Ginger 20 gm
Garlic 15 gm
Green coriander 25 gm
Vegetable oil 50 ml
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Gram flour 1 tbsp
Salt to taste
Black pepper(crushed) to taste
Imli 50 gm
Method:
1. Soak black channa overnight. Soak imli in 200 ml of water. Strain and reserve the liquid.
2. Change water, mix with 2/3rd sprouted green moong, add salt and put to boil.
3. Add crushed ginger and coriander to the pot. Cook till soft.
4. Add smashed garlic followed by cumin and coriander seeds.
5. When they start to crackle add gram flour and cook till sandy texture.
6. Cool and keep aside.
7. Blend black channa with a hand blender.
8. Strain finely in another pan. Put on heat.
9. Now add gram flour mix and cook for another 10 minutes till required consistency achieved. Now add tamarind water.
10. Check for seasoning. Serve hot with boiled rice.
Makai Shorba
Ingredients
Golden corn (roasted) 200 gm
Vegetable oil 15 ml
Garlic clove 5 no
Ginger 5 gm
Cumin seeds 3 gm
Coriander seeds 2 gm
Maida 10 gm
Turmeric 2 gm
Salt to taste
Black pepper to taste
Fresh coriander shoots 5 gm
Method:
1. Blend half roasted corn to make a fine paste and coarsely grind the remaining corn.
2. Heat oil in a pan.
3. Add chopped garlic clove. When golden, add cumin and coriander.
4. Now add ginger, coriander shoots, turmeric and maida. Cook for another 2 minutes till sandy texture.
5. Now add water (approx. 100 ml). Cook for another minute.
6. Strain into another pan. Discard residue.
7. Now add pureed and coarsely grounded corn.
8. Bring to a boil and simmer to required consistency
9. Check seasoning and serve hot with accompaniments
Quinoa Cauliflower Shorba
Ingredients
Cauliflower 150 gm
Quinoa 50 gm
Onion 50 gm
Garlic 10 gm
Bay leaves 1 no
Star anise 2 gm
Vegetable stock 100 ml
Oil 20 ml
Cream 10 ml
Method:
1. Take a pan, add some oil and heat it on medium flame.
2. Add onion and garlic, cook for 1 minute, then add bay leaf, star anise, cauliflower and quinoa and cook for 5 minutes.
3. Add vegetable stock then bring to boil, reduce heat for 10 minutes or until cauliflower and quinoa is cooked properly. Once cauliflower and quinoa is cooked properly, remove bay leaves and star anise.
4. Transfer shorba to a large blender. Add small amount of stock and blend until creamy. Strain shorba and reheat and serve hot.
5. Garnish with cream.
