Tag Archives: soup

The Lockdown Soup

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.

Ingredients:

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

Method:

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!

B for Badass Broccoli Soup

This is one of my favourite soups because…it has lots of broccoli. There is something about broccoli which just hits the right note with me. And for once something that I love is good for me as well 😊 So, I incorporate broccoli in a lot of my dishes. Broccoli is like one of those likeable people whom you can introduce to a whole lot of strangers and within ten minutes they would all be friends. Well, at least that’s how broccoli seems to me. In this soup, I have paired it with carrots. So, both me and Bugs Bunny for this soup!

Ingredients:

1 medium broccoli, roughly chopped

1 carrot, chopped

1 onion, chopped

½ cup milk, skimmed or full fat

2 teaspoon ginger garlic paste

1 tablespoon tomato puree or tomato ketchup (depending on whether you want it sour or sweet)

2 tablespoon whole wheat flour

1 teaspoon Italian seasoning

1 teaspoon chaat masala

1 cup chopped coriander or mint

Salt as required

Method:

In a deep pan, bring the broccoli and carrots to a boil till they are nice and tender. In a separate pan, heat some olive oil. Once hot, add the chopped onions. Cook till the onions are pink, then add the tomato puree and ginger garlic paste. Once the oil leaves from the sides, add the whole wheat flour diluted in milk. Give everything a quick stir and add our boiled veggies and stock. You can also add half of a maggi chicken stock cube here. Cover and cook for a couple of minutes then add the Italian seasoning, chaat masala and chopped coriander. Let everything simmer for another five minutes and you are done!

Soup for the Sniffles

Hot weather and people catch colds! Sometimes I feel Nature is just a bit of a sadist. Everywhere I turn these days, I see people sniffling or clearing their throats the way people do when it hurts them. Worst is the way people ‘sniff, sniff, sniff’! You offer them a hankie, they thank you and off they go sniffling again. Things are no different at my house. And the worst part is seeing the snifflers, I feel a sniff coming on myself. Better to do something about it quick! So, I make soup. Hot, chickeny and eggey! Personally, I am a bit of a vegetarian where soups are concerned. But hot chicken and egg soup are good for the sniffles. Hmm.. So, I combine them with veggies. Everyone is happy. And so is their cold! Now, onwards, to the recipe.

Ingredients:

2 eggs, beaten

1 cup boiled chicken

1 chopped onion

1 cup chopped veggies (I used carrots and babycorn)

1 cup sweet corn kernels

1 teaspoon ginger garlic paste

½ teaspoon black pepper powder

½ a maggi chicken cube (you can also use chicken broth)

1 tablespoon whole wheat flour

½ a cup chopped coriander

Salt as per taste

Olive oil

Method:

In a deep pan, bring the sweet corn to a boil, till are all soft and boiled. In another pan, heat some olive oil. Once hot, add the chopped onions. Give it a quick stir and add your veggies. Once a little tender, add the chicken and all your spices. Cover and simmer for 5-7 minutes. Dilute whole wheat flour in some water and add to the pan. Add the sweet corn along with the water used for boiling them to your veggies. Slowly add the beaten eggs in a circular motion. Use a spoon to stir and cook your eggs. This should just a few minutes. Top with lots of lovely coriander and cook for just another two minutes. Serve your yummy, restaurant style soup!

Easy Peasy Veggies Soup

Feeling hungry late at night is a nuisance! Nine times out of ten you tend to choose a snack which you should think twice about eating even during the day. And we end up bingeing on it at night! Chips, chocolates and juices are the usual suspects. Last night, I felt the stirrings of hunger at midnight and you know what I had… soup. Mind you not an instant cup soup but a freshly prepared homemade soup. Now, I always thought soups were a lot of work. It involves so much chopping, blending, straining and boiling! Better to enjoy one in a restaurant or there is always the packet variety. But actually not all soups require much preparation. It all depends on the type of soup you choose to make. This soup for instance needs vegetables which you will mostly have at home, a minimal amount of chopping and it gets made in a jiffy. What’s not to love! So, to the recipe.

Ingredients:

1 chopped carrot

1 small chopped onion

A handful of green peas 

A handful of corn

2 tablespoon milk

1 teaspoon ginger garlic paste

A small handful of chopped mint leaves

1.5 teaspoon whole wheat flour

2 teaspoon tomato ketchup

A pinch of black pepper

A pinch of oregano

A pinch of chaat masala or sandwich masala

Salt as per taste

Method:

In a deep pan, boil chopped carrots, corn and green peas. Drizzle olive oil in another pan. Add chopped onions when the oil is hot. Once the onions turn pink, add the tomato ketchup and ginger garlic paste. After a couple of minutes, pour in the milk, all the spices, salt and whole wheat flour diluted in water. Once your veggies turn soft, add the veggies and the stock to the simmering sauce. Check the salt and seasoning and add the fresh chopped mint leaves. Cover and cook for another 5-7 minutes and you are done! Transfer to your favourite cup or bowl and dig in!