Ingredient Ideology | Monsoon Special: Cuppa Soup to Relish by Dr. Kaviraj Khialani – Celebrity Master Chef

/

The concept of soups is truly an age-old one, and not many are always in favor of having a bowl full of goodness, rather choosing to binge on 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 high, besides being a little choosy since it is also monsoon time and we need to be careful about what is coming into our kitchen, getting cooked, and finally being dished out on our plates.

The idea of a good soup is simply discussed as being wholesome, nutrient-rich and full of flavour and colours, while also being 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 or irritation. It just calls for a little wise decision-making, picking the right combinations, cooking them just right, and pouring the delicacy piping hot into our soup bowls and relishing the goodness, especially with the downpour and monsoon season all around.

While we hear of clear soups, cream soups, purée soups, broths, hot and cold soups, ethnic and international favourites 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-and-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 flavour 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

Capsicum – ½ no., shredded

Boiled noodles – 1 cup

Boiled shredded chicken – 1 cup (optional)

Salt and pepper to taste

Chili flakes – ½ tsp

Soy sauce – 2 tsp

Schezwan sauce – 2 tsp

Water/chicken stock – 2–3 cups

Corn flour solution – 2 tbsp., to thicken

Spring onion greens – 2 tbsp., for garnish

Method

  1. Heat oil in a pan. Add the garlic, ginger, chilies and onions, and sauté for a few seconds.

  2. Add the assorted vegetables and sauté for 30 seconds. Add the water or stock, salt, pepper, chili flakes and sauces. Bring to a boil and simmer for 3–4 minutes.

  3. Add the corn flour solution and mix well to slightly thicken the gravy. Add the boiled noodles and chicken pieces if desired, or else serve with vegetables. Cook everything together for 2–3 minutes and serve hot, garnished with spring onion greens.

Recipe-2] HERBED ONION POTATO SOUP

Ingredients

Oil – 1 tsp

Butter – ½ tsp

Garlic – 2–3 cloves, sliced

Onion – 1 medium-sized, sliced

Potatoes – 1–2 medium-sized, peeled and chopped

Salt and pepper to taste

Mixed herbs – ½ tsp

Chili flakes – ½ tsp

Water/vegetable 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 them ready.

  2. Heat the oil and a little butter in a saucepan. Add the garlic, onions and potatoes, and sauté them for 1 minute.

  3. Add the salt, pepper, herbs and chili flakes and mix well. Add the water or stock, bring to a boil and simmer the soup for 25–30 minutes.

  4. Cool it down a little and purée the soup. Strain it and bring it back to a boil. Add a little water or stock if needed, followed by the cashew/almond paste and cream. Check for seasonings.

  5. Serve the soup hot, garnished with fresh herbs, parsley, coriander or lightly toasted seeds of your choice..

Recipe-3] NUTTY PUMPKIN COCONUT SOUP

Ingredients

Oil – 1 tsp

Butter – ½ tsp

Bay leaf – 1 no.

Peppercorns – 3–4 nos.

Ginger – 1 tsp, chopped

Green chilies – 1 tsp, chopped

Curry leaves – 4–5 nos.

Turmeric powder – ¼ tsp

Onion – ½ no., chopped

Water/vegetable stock – 3–4 cups

Yellow pumpkin – 150 gms, peeled and chopped

Potatoes – 1–2 small, peeled and chopped

Coconut milk – ½ 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 them ready.

  2. Heat oil and butter in a pan. Add the bay leaf, peppercorns, curry leaves, ginger, chilies and onions, and sauté for a minute.

  3. Add the pumpkin and potato cubes and sauté. Add the salt, turmeric powder, pepper, herbs and chili flakes as per taste, and mix well.

  4. Add the water or stock and bring to a boil. Simmer for 20 minutes.

  5. Cool the soup, remove the bay leaf, purée and strain it. Bring it back to a boil, add the nuts and seeds, adjust the texture, add the coconut milk, mix well and simmer for 3–4 minutes.

  6. Serve hot, garnished with fresh coriander, parsley or coconut cream.

Recipe-4] SEAFOOD – COCONUT VEGGIE SOUP

Ingredients

Oil – 1 tsp

Butter – ½ tsp

Garlic – ½ tsp, chopped

Ginger – 1 tsp, chopped

Green chilies – 2, slit

Onion – ½ no., chopped

Broccoli – ½ cup florets

Carrots – ½ cup, sliced

Zucchini – ¼ cup, cubed

Boneless fish cubes – 1 cup

Cleaned prawns – ½ 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

Lemongrass – 3–4 pieces

Fresh basil – 3–4 leaves

Corn flour solution – 2 tbsp.

Lime juice – 1 tsp, to add while serving

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 the ginger, garlic, onions and chilies, and sauté. Add the lemongrass, basil, Thai curry paste and a little water or stock, and cook for 1–2 minutes.

  3. Add the assorted vegetables, salt and pepper to taste, and allow them to simmer and cook for 8–10 minutes until just done. Now add the wine, prawns and fish, and carefully mix them in. Allow them to cook for 3–4 minutes over a medium flame.

  4. Now add the coconut milk and a little corn flour solution to slightly thicken the soup. Simmer for 2–3 minutes and serve hot, garnished with fresh basil, roasted crushed peanuts, a splash of lime juice and coriander.

Recipe-5] VEGGIE WONDER SOUP

Ingredients

Oil – 1 tsp

Butter – ½ tsp

Bay leaf – 1 no.

Peppercorns – 2–3 nos.

Garlic – 1 tsp, chopped

Ginger – 1 tsp, chopped

Red chilies – 1–2, slit

Onions – ½ no., chopped

Potatoes – 1 medium-sized, peeled and cubed

Green peas – ¼ cup, boiled

Baby corn – 2–3, sliced

Mushrooms – 2–3, sliced

Carrot – ½ no., sliced

Salt and pepper to taste

Water/vegetable stock – 2–3 cups

Turmeric powder – ½ tsp

Coriander powder – ½ tsp

Cashew/almond paste – 2 tsp

Milk – ½ cup

Cream – 1 tbsp.

Coriander/parsley – 2 tsp, chopped

Method

  1. Prepare all the ingredients for the soup and keep them ready.

  2. Heat oil and butter in a pan. Add the bay leaf, peppercorns, garlic, ginger, red chilies and onions, and sauté for a few seconds.

  3. Add the assorted vegetables of your choice. Add the seasonings, herbs and flavour the soup as desired with the powdered spices.

  4. Add the water or stock, bring to a boil, simmer for 15–20 minutes, then add the milk, cream and cashew/almond paste. Slightly thicken the soup and simmer for another 3–4 minutes.

  5. Check the soup for texture, salt and balance, and adjust it accordingly. Add parsley, coriander, seeds, nuts, microgreens, etc., and serve the soup hot.