Ingredient Ideology | Monsoon Special: Soups To Sojourn By: Dr. Kaviraj Khialani- Celebrity Master Chef.
/
The concept of soups is truly an age old one and not many are really always in favor of having a bowl full of goodness and rather binge into junk and fast foods as a preferred choice. There is a need for creating a balance in our meals these days especially during pandemic times when we need to keep our immunity levels on a high besides being a little choosy since it is also monsoon time and we need to be careful on what is coming into our kitchen and getting cooked and finally being dished out on our plates.
The idea of a good soup is simply discussed as being wholesome, nutri-rich and full of flavor, colors and should be appealing to the eyes, palate and the senses on the whole. Soups are one of the simplest things to make in a kitchen without much fuss and irritation, it just calls for a little wise decision making, picking the right combinations and cooking it just right and pouring the delicacy piping hot into our soup bowls and relishing goodness especially with the downpour and monsoon season all across.
While we hear of clear soups, cream soups, puree soups, broths, hot and cold soups, ethnic and international favorites from many countries like minestrone soup from Italy, french onion soup from France, mulligatawny popular from south India and sri-lanka, seafood chowder soup from America, the chilled refreshing soup called gazpacho from Spain and Manchow, hot-n-sour, shark fin soup from china to name a few!
“SOUPS to me are an interesting concept of creating formulae of wonders in the pot while cooking and simmering them to perfection to bring out an enticing mélange of flavor mixes into the soup bowls and excite the diners and foodies to surprises & treats”- Chef Kaviraj.
Here are a few simple- easy and healthy soup recipes for our readers:
Recipe-1] ASIAN CHICKEN NOODLE SOUP
Ingredients
Oil-2 tsp
Garlic- 1 tsp chopped
Ginger-1 tsp shredded
Green chilies- 1 tsp chopped
Spring onion- 2-3 sliced
Carrots- ¼ no shredded
Celery-1 stalk, chopped
French beans-3-4 sliced
Capsicums-1/2 no shredded
Boiled noodles- 1 cup
Boiled shredded chicken- 1 cup- optional
Salt and pepper to taste
Chili flakes-1/2 tsp
Soy sauce- 2 tsp
Schezuan sauce-2 tsp
Water/chicken stock- 2-3 cups
Corn flour-2 tbsp. solution to thicken
Spring onion greens-2 tbsp. for garnish.
Method:
1. Heat oil in a pan, add in the garlic, ginger, chilies and onions and saute for a few seconds.
2. Add in the assorted veggies and saute for 30 seconds, add in the water or stock, salt, pepper, chili flakes, sauces bring to a boil, simmer for 3-4 mins.
3. Add in the corn flour solution and mix well slightly thicken the gravy in the pan add in the boiled noodles and chicken pieces if desired or else serve with vegetables. Cook all of it together for 2-3 mins and serve hot garnished with spring onion greens.
Recipe-2] HERBED ONION POTATO SOUP
Ingredients
Oil-1 tsp
Butter-1/2 tsp
Garlic-2-3 cloves- sliced
Onion-1 med sized, sliced
Potatoes-1-2 medium sized, peeled and chopped
salt and pepper to taste
mixed herbs-1/2 tsp
chili flakes-1/2 tsp
water/veg stock- 3-4 cups
almond/ cashew paste-2 tsp
white sesame seeds/ flax seeds/ sunflower seeds- 2 tsp
parsley-2 tsp chopped
cream-2 tsp
method:
1.Prepare all the ingredients for the soup and keep ready.
2. Heat oil and little butter in a saucepan add in the garlic, onions, potatoes and saute them for 1 min.
3. Add in the salt, pepper, herbs, chili flakes and mix well, add water or stock bring to a boil and simmer the soup for 25-30 mins.
4. Cool it down a little and puree the soup, strain it and bring it back to a boil add little water or stock if needed, add in the cashew/almond paste, cream and check for seasonings.
5. Serve the soup hot garnished with fresh herbs/parsley/coriander/ lightly toasted seeds of your choice.
Recipe-3] NUTTY PUMPKIN COCONUT SOUP
Ingredients
Oil- 1 tsp
Butter-1/2 tsp
Bayleaf-1 no
Peppercorns-3-4 no
Ginger-1 tsp chopped
Green chilies- 1 tsp chopped
Curry leaves- 4-5 no
Turmeric powder-1/4 tsp
Onion-1/2 no chopped
Water/veg stock- 3-4 cups.
Yellow pumpkin- 150 gms peeled, chopped
Potatoes-1-2 small, peeled and chopped
Coconut milk-1/2 cup thick
Almonds/cashews/walnuts- 2 tsp chopped.
Sunflower seeds/chia seeds- 1 tsp
Coriander/parsley-2 tsp chopped.
Method:
1. Prepare all the ingredients for the soup and keep ready.
2. Heat oil and butter in a pan add in the Bayleaf, peppercorns, curry leaves, ginger, chilies, onions and saute for a minute.
3. Add in the pumpkin and potato cubes and saute, add in the salt, turmeric powder, pepper, herbs, chili flakes as per taste and mix.
4. Add water/stock and bring to a boil, simmer for 20 mins.
5. Cool, remove the Bayleaf, puree and strain the soup and bring it back to a boil, add in the nuts, seeds and adjust the texture, add coconut milk, mix and simmer for 3-4 mins.
6. Serve hot garnished with fresh coriander/parsley/coconut cream.
Recipe-4] SEAFOOD – COCONUT VEGGIE SOUP
Ingredients
Oil-1 tsp
Butter-1/2 tsp
Garlic- ½ tsp chopped
Ginger- 1 tsp chopped
Green chilies- 2 slit
Onion-1/2 no chopped
Broccoli-1/2 cup florets
Carrots-1/2 cup sliced
Zucchini-1/4 cup cubes
Boneless fish cubes-1 cup
Cleaned prawns-1/2 cup
Salt and pepper to taste
White wine-2 tsp
Water/stock- 3-4 cups
Coconut milk-1 cup thick
Thai red curry paste- 2 tsp
Lemon grass-3-4 pieces
Fresh basil-3-4 no.
Corn flour solution-2 tbsp.
Lime juice-1 tsp add and serve
Roasted crushed peanuts-2 tsp.
Method:
1. Prepare all the ingredients for the yummy soup recipe.
2. Heat oil and butter in a pan add in the ginger, garlic, onions, chilies and saute, add in the lemon grass, basil, Thai curry paste and little water or stock and cook for 1-2 mins.
3. Add in the assorted veggies, salt and pepper to taste and allow to simmer and cook for 8-10 mins until just done. Now add in the wine, prawns and fish and carefully mix them in allow to cook for 3-4 mins on a medium flame.
4. Now add in the coconut milk and little corn flour water solution to thicken the soup slightly, simmer for 2-3 mins and serve hot garnished with fresh basil, roasted crushed peanuts, a splash of lime juice, coriander.
Recipe-5] VEGGIE WONDER SOUP
ingredients
oil-1 tsp
butter-1/2 tsp
Bayleaf- 1 no
Peppercorns-2-3 no
Garlic- 1 tsp chopped
Ginger-1 tsp chopped
Red chilies-1-2 slit
Onions-1/2 no chopped
Potatoes-1 med sized, peeled and cubed
Green peas-1/4 cup boiled
Babycorn-2-3 sliced
Mushrooms-2-3 sliced
Carrot-1/2 no sliced
Salt and pepper to taste
Water/veg stock-2-3 cups
Turmeric powder-1/2 tsp
Coriander powder-1/2 tsp
Cashew/almond paste-2 tsp
Milk-1/2 cup
Cream-1 tbsp.
Coriander/parsley-2 tsp chopped.
Method:
1. Prepare all the ingredients for the soup and keep ready.
2. Heat oil and butter in a pan add in the Bayleaf, peppercorns, garlic, ginger, red chilies and onions and saute for a few seconds.
3. Add in the assorted veggies of your choice, add seasonings, herbs, and flavor the soup as desired with powdered spices.
4. Add in water/stock bring to a boil, simmer for 15-20 mins and add in the milk, cream, cashew/almond paste and slightly thicken up the soup and simmer for 3-4 mins.
5. Check the soup for texture, salt and balance and adjust it accordingly. Add some parsley/coriander/seeds/nuts/micro-greens etc and serve the soup hot.
