With the Coronavirus pandemic upon us and therefore the impending rains, there’s more you’ll do than simply staying home and washing your hands frequently. Adding more soups to your diet may be a natural and smart thanks to strengthen your system . These warm bowls pack oodles of health.
Broccoli, Cilantro and Shallot Soup by Reetu Uday Kugaji, Hospitality and Food Consultant
This rich and power packed soup makes for a delicious and satisfying lunch when served along side toasted bread. The high in fibre broccoli keeps the gastrointestinal system in good working order, boosts immunity and packs almost the maximum amount vitamin C as an orange. a touch of coconut milk keeps it creamy while the crispy shallot rings gives the soup a smoky finish.
550 gm broccoli, roughly chopped (excluding the stems)
¼ bunch fresh cilantro, fresh
25 gm shallots chopped
2 cloves garlic
1 tsp extra virgin vegetable oil
Salt and freshly ground black peppercorns to taste
2 cups vegetable stock
For the Garnish:
1 ½ fresh coconut milk, reduced
1 tsp black sesame seeds, lightly toasted
1 tbsp onion greens
¾ shallot rings, sautéed in vegetable oil , till light golden brown
1. during a non-stick pan heat vegetable oil for a couple of seconds and add the garlic. Sauté till brown . Now add the shallots and sauté for 1 minute. Tip on the chopped broccoli sauté for two minutes, and add the roughly chopped cilantro. Cook for few seconds.
2. Add stock, salt, pepper and convey it to a boil. Lower the flame and cook till the broccoli is bright green in colour.
3. Strain through a soup strainer—do not discard the water.
4. Cool the mixture then puree it by adding the remaining stock.
5. Simmer the soup for two minutes.
6. Serve hot during a bowl or mug garnished with lightly toasted black sesame seeds, coconut milk, onion greens and crunchy shallot rings.
1. you’ll add more vegetable stock, to regulate the consistency.
2. don’t cover the soup during preparation because it will turn pale green rather than a gorgeous bright green.
Broccoli, Cilantro and Shallot Soup
Spicy Thai Soup with Veggies, Herbs and coconut milk by Ritesh Tulsian, Consulting Chef, Yazu
This delicious broth based soup is astounding for nourishing and healing the gut. because the fragrant kaffir lime leaves and pungent galangal roots simmer in broth, they release their nutrients and phytochemicals, and oils, aromas and wonderful flavours. Coconut milk provides essential fats while the veggies provide antioxidants that protect from infections.
2 nos. baby corn
3-4 florets broccoli
1 tablespoon Thai red chili paste
200 ml coconut milk
1-2 kaffir lime leaves
Juice of 1 lemon
2-3 bird’s eye chili
20-30 gms galangal
4-5 cloves garlic
Salt, pepper to taste
Water as needed
Veg stock seasoning: to taste
1. Add red chili paste, lemongrass, galangal, garlic, bird’s eye chili, lime leaf to feature and convey to a boil. Once it starts to boil vigorously, simmer and keep cooking until the specified flavour is achieved.
2. Add broccoli, carrots and baby corn dig dices and simmer till veggies are cooked.
3. Add coconut milk and simmer over low heat. Season with salt, pepper & seasoning powder. Serve hot.
Spicy Thai Soup. Photo credit: Nick Karvounis/ Unsplash. Photo is representational
Slow-Cooked Tomato Soup with Avocado by Shubhendu Kadam, Executive Chef, Dharana at Shillim
This comforting, peppery soup has such a lot to supply nutritionally thanks partially to its many vitamins, minerals and phytonutrients. The lycopene in ripe red tomatoes offers powerful antioxidant protection and therefore the pepper helps to balance vata and kapha doshas. It also aids in digestion and is useful in combating cold, cough and other respiratory problems.
10 medium sized ripe red tomatoes
3 tbsp vegetable oil
6-8 cloves garlic
2 medium sized avocado—pulp
6 tablespoon extra virgin vegetable oil
6 black peppercorn (freshly ground)
Rock salt or regular salt to taste
1. Blanch and skin the tomatoes and, cook on a really slow fire for 45 minutes.
2. Sautés garlic and capers in vegetable oil , and increase the cooked tomatoes.
3. Blend hot cooked tomatoes with fresh avocados pulp, green olives and additional virgin vegetable oil to a creamy texture.
4. Add fresh crushed black peppercorns and add salt to taste.
5. Serve hot.
Tomato Soup. Photo credit: Brooke Lark/ Unsplash. Photo is representational
Healthy, Hearty Minestrone Soup by Juliano Rodrigues Executive Chef, Out Of The Blue and Deli By The Blue
This thick, hearty soup with vegetables, pasta and cheese are often an excellent meal or maybe a starter. Simply add some crusty whole-grain bread and a fresh green side salad and you’re good to travel . This versatile “plant-based” soup is low in fat, high in fibre and full of vitamins, minerals and nutrients.
1 tbsp chopped garlic
1 tbsp chopped onion
1 tbsp chopped leek & celery
2 tbsp vegetable oil
1 cup fresh tomato puree
1/2 cup vegetable stock
1 tablespoon parmesan cheese
A few fresh basil leaves dig ribbons
Salt & pepper to taste
20 gm each of blanched broccoli, baby corn, carrots, tomatoes, zucchini, bell peppers
1 tbsp boiled pasta for garnish
1. during a thick bottom pan heat vegetable oil and add all ingredients apart from tomato puree, basil ribbons, blanched vegetables, cheese and pasta.
2. Sauté the ingredients well. Once translucent add the tomato puree and cook for 15 min till the bottom gets thick.
3. Adjust the seasoning and add half ribbon basil and retain the opposite half for garnish. provides it a stir and add vegetable stock and let it simmer
4. Then add the veggies and let it simmer for 10 min more till the soup reaches a semi thick consistency
5. Pour the recent soup during a serving bowl and garnish with boiled pasta, parmesan cheese and basil ribbons
6. Serve hot accompanied with bread
Herby petite marmite by Tarun Sibal, Culinary Director and Co-Founder, One Fine Meal
This creamy and nutrient-dense soup is right for the monsoon months. full of antioxidant and anti inflammatory properties of turmeric along side the pain relieving goodness of ginger and vitamins of onions, this soup is both delicious and healing.
1 tsp fresh ginger
2 tsp fresh raw turmeric
50 gms onions chopped
2 tsp vegetable oil
150 gm tomatoes
2 tsp garlic
2 tsp jaggery
60 ml coconut milk
A ragi chips and radish roundels
A few sprigs of cilantro
Salt and crushed pepper to taste
1. Heat vegetable oil during a pan and add onion and garlic, and saute a touch .
2. Add ginger and turmeric.
3. Squeeze orange to deglaze the pan and add tomatoes.
4. Add salt, pepper and jaggery and, cook for 10 mins till the tomatoes are cooked. Add a touch water and canopy the pan.
5. Cool the combination and blitz during a mixer.
6. Back to the pan, check for consistency and seasoning.
7. Add coconut milk and finish.
8. Transfer it to a bowl and garnish with radish roundels, ragi chips and coriander leaves. Also, drizzle some more coconut milk.
Herby petite marmite
Carrot & Ginger Soup by Rachel Goenka, CEO & founding father of The Chocolate Spoon Company
This healthy, easy soup gets its flavour from a mix of aromatics and therefore the goodness of carrots. A splash of fruit juice brightens the palate and a drizzle of vegetable oil gives this comforting soup an upscale finish.
½ tablespoon extra virgin vegetable oil
½ onion (chopped roughly)
1 clove (minced)
1 tsp ginger (minced)
4 large carrots—diced
1½ teaspoon turmeric powder
2 small oranges—juiced
A pinch of black pepper
3 cups vegetable stock
Salt to taste
1. Heat oil during a saucepan over medium heat. Add the onion and garlic and stir until the onion is soft and translucent.
2. Add the carrots, turmeric powder and ginger and blend well.
3. Add 1/4 cup of vegetable stock, fruit juice and lower the warmth .
4. Cover and simmer for about 10 mins.
5. Add black pepper and salt to taste. Purée the soup during a blender until the mixture is smooth.
6. Add the additional vegetable stock as per your preference to succeed in the specified consistency
7. Serve hot with a drizzle of vegetable oil .