Yeah, you read it right. Hot, nourishing soups are supposed to be good for safeguarding oneself from the dreaded Covid. But the thing is, with the lockdown in effect, what is one supposed to make a soup with? If you are facing this problem then this soup is your answer. It goes easy on the ingredients, is hot and tangy and is absolutely yum. I have used veggies in small quantities and a couple of sauce sachets sitting in our fridge from the pre-Covid takeout days! So, here is the recipe.
1 small carrot, chopped
4-5 florets of cauliflower
A small handful of corn
1 tablespoon, chopped spring onion
1 tiny onion, chopped
1 sachet soya sauce
1 sachet chilli sauce
1 sachet tomato ketchup
1 tablespoon schezwan sauce or ginger garlic paste
1 tablespoon sweet chili sauce or you can use 1 teaspoon chili powder and sugar
Pinch of black pepper powder
Salt, as per taste
Whole wheat flour mixed with water for thickening
In a deep pan, bring the carrot, cauliflower and corn to boil. Drizzle some oil in another pan. Once the oil is hot, add the chopped onions and stir fry for a couple of minutes. Then add all your sauces and salt. Let it all simmer for 5-7 minutes and turn off the heat. Pour this mixture to your boiled vegetables pan and add the whole wheat flour mixed with water for thickening. Let the soup simmer for about ten minutes and then add the spring onions. You can use coriander or mint or even some chopped capsicum if you do not have any spring onions. Cover and simmer for some five minutes and you are through! Pour out a big bowlful for yourself and enjoy!