Categories
Food Lite Blogs Recipes

Savour the Season: Chef Kunal Kapoor’s Comforting Winter Soup Recipes

As the winter season sets in, the comforting warmth of a steaming bowl of soup is just what the body and soul need. Vegetable soups, especially with seasonal veggies are wholesome meals packed with essential nutrients best suited for the winter season. They not only keep you warm but also promote overall health and well-being.

Here are a few easy-to-make nutritious soups Chef Kunal Kapoor recommends this winter!

Winter Vegetable Soup

A delicious soup prepared using a range of winter veggies to create a light, yet nutritious soup, that is rich in fibre and low in fat.

Ingredients for soup:

1 ½ tbspSaffola Gold oilGarlic chopped – 2tspGinger chopped – 2tspGreen chilli chopped – 1 tspSpring onion chopped – 3tbspFlour (all-purpose) – 1 tbspCabbage chopped – ½ cupCarrots chopped – ¼ cupCorn kernels (boiled) – ½ cupCapsicum chopped – ¼ cupBeans chopped – ¼ cupGreen peas – ½ cupPotato diced (raw) – ½ cupBasil leaves – a sprigOregano – 1tspChilli flakes – 1tspThyme – 1tspSalt – to tasteVeg Stock/Water – 1ltPepper powder

For veg stock (Makes 1lt approx.)

Onion (small) – 1noGinger sliced – fewGarlic cloves – 5-6nosPeppercorns – 7-8nosBayleaf – 1noBasil – a sprigRosemary – a sprigThyme – a sprigBeans with trimmings – 1cupCarrot dices & trimming – ½ cupBroccoli & trimmings – ½ cupBroccoli steam – 1 small pieceCauliflower & trimmings – ½ cupCauliflower stem – 1small pieceCelery sticks – 2 small piecesTomato trimmings – a handfulWater – 3lts

Steps to follow:

Heat Saffola Gold Oil in a pan with chopped garlic and ginger. Add green chillies and spring onions to this and continue to stir for another minute.Sprinkle some flour and continue cooking till a light sandy colour appears. Add cabbage, carrots, corn kernels, capsicum, beans, peas and potatoes. Cook for 5–7 minutes on high heat.Drop in the basil sprig, oregano, chilli flakes, thyme, salt and vegetable stock. Cook till the veggies, especially potatoes, are tender. Remove from heat and strain. Let the veggies cool, then grind them into a puree with the liquid.Pour the creamy soup into a pan; add water or stock to correct the consistency. If required season with salt, pepper, and basil leaves. Bring it to a boil and serve hot.Make the vegetable stock at homePut all the ingredients in a pan and bring to a boil. Cook for an hour on low heat. Strain the liquid and allow it to cool completely. It is ready to use.

Tangy Tomato Soup

A simple and easy tomato soup recipe that can be made at home quickly, withminimum ingredients.

Ingredients:

1 ½tbspSaffola Gold Oil4-5 nos Peppercorn2tbsp Coriander seeds1 tbsp Cumin1 small piece of Cinnamon1 no Black cardamom5 medium-sized Tomatoes1/3 cup Onion sliced6 nos Garlic cloves2 tbsp Ginger chopped(optional) – ½cup Carrot diced

For garlic beard:

ButterBread loaf/ bread slices

Steps to follow:

In a deep pan heat Saffola Gold Oil and add peppercorn, coriander seeds, cumin, cinnamon and black cardamom.Sauté for 15 seconds and add sliced onion, garlic, and ginger.Cook for 2 minutes and then add carrots. Cook for another 2 minutes and then add chilli powder.Give it a quick stir and add tomatoes (sliced into half) followed by salt and a dash of water. Stir and cover it to cook for 8–10minutes. Now add 6 cups of water along with coriander stems and cover and cook till the tomato is mushy. Remove from fire and strain through a fine mesh sieve.Press hard through the sieve to extract the pulp. Once strained place back the soup in a pan and bring to a boil and check for salt.

For garlic bread:

Mix soft butter and chopped garlic.Spread it on one side of the bread slice.Heat a pan and place the slice butter side first and cook on slow to medium heat till it turns crisp. Turnover and let it brown and then remove. Serve crisp garlic bread with hot tomato soup.

By incorporating these easy to make, well-suited to the winter season soups in your diet, you can make your meals wholesome and healthy while beating the winter chill. It’s the easy, small #rozkahealthysteps that can help build a sustainably healthy lifestyle over time.

ALSO READ-Children’s Book Feature: CARROT SOUP by Sadaf Hussain

Categories
Food Lite Blogs Recipes

Winter special soup recipes

Soups are an excellent method to stay hydrated and satisfied because they are primarily liquid. 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. The 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 Quantity

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

. Heat 1 tbsp of olive oil in a pan and saute 1tbsp of ginger and 1tbsp of celery.

. Add 100 gms of diced carrots and saute for 10 minutes.

. Add 300 ml vegetable stock and continue to cook till the carrot is cooked.

. Remove from heat and blend. Strain through a strainer and add 2 tbsp of sugar if required

. Add salt & pepper to taste.

. Garnish with mint leaves and ginger sticks and serve hot

Kala Channa and ankuritmoong Shorba

Ingredients Quantity

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:

. Soak black channa overnight. Soak Imli in 200 ml of water. Strain and reserve the liquid

. Change water, mix with 2/3 rd sprouted green moong, add salt and put to boil.

. Add crushed ginger and coriander to the pot. Cook till soft

. Add smashed garlic followed by cumin and coriander seeds.

. When they start to crackle add gram flour and cook till sandy texture.

. Cool and keep aside.

. Blend black channa with a hand blender.

. Strain finely in another pan. Put on heat.

. Now add gram flour mix and cook for another 10 minutes till required consistency achieved. Now add tamarind water.

. Check for seasoning. Serve hot with boiled rice



Makai Shorba

Ingredients Quantity

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:

. Blend half roasted corn to make a fine paste and coarsely grind the remaining corn.

. Heat oil in a pan

. Add chopped garlic clove. When golden, add cumin and coriander

. Now add ginger, coriander shoots, turmeric and maida. Cook for another 2 minutes till sandy texture.

. Now add water (approx. 100 ml). Cook for another minute

. Strain into another pan. Discard residue

. Now add pureed and coarsely grounded corn

. Bring to a boil and simmer to required consistency

. Check seasoning and serve hot with accompaniments


Quinoa Cauliflower Shorba

Ingredients Quantity

Cauliflower 150 gm

Quinoa 50 gm

Onion 50 gm

Garlic 10 gm

Bay leaves 01 no

Star anise 02 gm

Vegetable stock 100 ml

Oil 20 ml

Cream 10 ml

Method:

. Take a pan, add some oil and heat it on medium flame.

. Add onion and Garlic, cook for 1 minute, then add bay leaf, star anise, Cauliflower and quinoa and cook for 5 minutes.

. 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.

. Transfer shorba to a large blender. Add small amount of stock and blend until creamy. Strain shorba and reheat and serve hot.

. Garnish with cream.

ALSO READ-Bollywood’s fit celebs and their favourite dishes