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Sip on Soups

Dec/02/2023 / by bindu-gopal-rao
Image credits: Bablu Bhandari, Chef de Partie, Taj Fort Aguada Resort & Spa

As the nip in the air gets stronger, you need to stay warm, and there is no better way than with a warm bowl of soup.

It is officially the winter season, and there is a need to keep warm and get good, warm food. Soups are a great way to enjoy the winter, as they can help you beat the cold while satiating your taste buds. Here are some recipes for you to try.

Murgh Badam Shorba, or Roasted Almond and Coriander Chicken Soup, courtesy Neeraj Rana, Executive Chef, Bombay Bungalow Dubai

Ingredients

  • Chicken bone 1 kg
  • Oil 40 grams
  • Ginger crushed 20 grams
  • Garlic crushed 40 grams
  • Green chili slit 8 grams
  • Coriander roots 100 grams
  • Cinnamon 5 grams
  • Cardamom 2 grams
  • Black pepper 2 grams
  • Bay leaf 2 grams
  • Salt 20 grams
  • Turmeric powder 5 grams
  • Coriander powder 15 grams
  • Cumin seed 10 grams
  • Almond 150 grams
  • Cream 50 grams
  • Lemon 10 grams

Method

  • Wash and clean chicken bones, marinate with salt and turmeric, and oven roast for one hour.
  • In a sauce pot, add oil, whole spices, and powder spices with coriander roots, and add water to bring to a boil.
  • Add chicken and cook for at least one hour, then strain through a conical strainer.
  • Cook again with roasted almond milk and saffron to a boil.
  • Strain and serve with chicken cubes, lemon, and fresh coriander.

Roasted Bell Peppers and Smoked Tomato Soup, courtesy, Vinayak Patil, Chef Butterfly High, Mumbai

Image credits: Vinayak Patil, Chef Butterfly High, Mumbai

“During cold winter days, this roasted bell pepper and smoked tomato soup not only warms the body but also brings a comforting symphony of flavors. The smokiness adds depth, making it a perfect companion to cozy up and enjoy the heartiness of the season.”

Ingredients

  • Red bell peppers 100 grams
  • Tomatoes 100 grams
  • Garlic 30 grams
  • Olive oil 20 ml
  • Salt 10 grams
  • Pepper 10 grams
  • Basil 5 grams
  • Cream 10 grams

Method

  • Roast the bell peppers and tomatoes in the oven until tender.
  • Peel and deseed the roasted bell peppers and tomatoes.
  • Smoke them with coal for a smoky flavor.
  • Once smoked, let them cool, and then make a fine paste using a grinder.
  • In a pan, heat olive oil and sauté garlic until golden.
  • Add the paste to the pan and stir well.
  • Season the mixture with salt and pepper, to taste.
  • Add a little fresh cream, and garnish with basil.
  • Serve this rich soup warm.

Truffle Alba, courtesy Bablu Bhandari, Chef de Partie, Taj Fort Aguada Resort & Spa

Nature knows best when which of the ingredients are to be used. This soup is made of mushrooms (except button mushrooms) that bloom in winter only. To keep you warm and build your immunity against cold.

Ingredients

  • Shimeji mushrooms 200 grams
  • Enoki mushrooms 100 grams
  • Shiitake mushrooms 50 grams
  • Porcini mushrooms 50 grams
  • Button mushrooms 1000 grams
  • Thyme 100 grams
  • Garlic 100 grams
  • Cream 250 grams
  • Butter 500 grams
  • Onion 500 grams
  • Truffle oil 10 ml
  • Sea salt 50 grams
  • Pepper 50 grams

Method

  • Boil all the mushrooms, mainly the button, porcini, shitake, enoki, and shimeji trimmings, with garlic, onion, thyme, and pepper, for about three hours on a slow flame for the utmost flavor.
  • Strain the broth and reserve it.
  • The leftover boiled mushroom is to be made into a paste with the addition of cold butter and cream.
  • Blend hot mushrooms with cold butter and cream for a smooth paste and emulsion.
  • Season well and blend.                                                          
  • Assemble the soup with truffle oil, wild mushrooms (Enoki sprig and Shimeji sprig), and black garlic. Put the mousse in a bowl, and garnish well in the bowl. Season the broth poured into the bowl.
  • Mix well and enjoy the hot soup in the winter.                                                              
  • Serve hot.

Mix Leafy Vegetables Soup, courtesy Gita Ramesh, Jt. Managing Director, Kairali Ayurvedic Group and author of The Ayurvedic Wellness Cookbook and The Ayurvedic Cookbook, Get fit in Just Two Weeks 

Image credits: Gita-Ramesh

These green leafy vegetables are rich in nutrients like iron, calcium, and protein and are high in fiber. All this vegetable helps in controlling your weight and has excellent taste. They contain vitamins like A, C, D, iron, magnesium, and B12.

Ingredients

  • Spinach: A Handful or a Bunch
  • Bathua (Chenopodium album) a handful or a Bunch (optional; if not available, you can replace it with a green of your choice).
  • Fenugreek leaves 100 grams
  • Green Amaranthus 100 grams
  • Mustard Leaves 100 grams
  • Onion Chopped 1
  • Ginger crushed 5 grams
  • Garlic crushed 6 cloves
  • Clove crushed 2
  • Cinnamon crushed 1
  • Peppercorn crushed 10
  • Shallots finely chopped 10
  • Ghee or clarified butter 2 tsp
  • Salt to taste

Method

  • Wash the leaves thoroughly and chop them roughly. Steam the leaves with onion, ginger, garlic, cloves, cinnamon, and peppercorns with half a cup of water for five minutes.
  • Cool and blend this into a smooth puree.
  • Pour into a large saucepan, add water according to your consistency, and simmer till it comes to boiling. Stir well.
  • In a small saucepan, add the ghee over low heat. Add the shallots and sauté until they turn light brown. Pour this over the soup and serve.