Winter weather and soup go hand in hand. At a time when the drop in mercury is causing health woes, freshly made healthy soups can be the best way to beat the winter chill. Containing ingredients like onion, garlic, pepper, and spinach, soups are perfect for fighting off colds and flu. Soups keep us hydrated even in winters, a season when we tend to drink less water. However, when it comes to health, canned soups are hardly beneficial, although they may require less effort. Saurabh Singh Chandel, Executive Chef, Crowne Plaza Greater Noida, is sharing with us three healthy soup recipes that you can make at home this winter.
Recipe 1: Tomato and Egg Drop Noodle Soup
material:
Noodle: 10 grams
Vegetable oil: 3 ml
Garlic Clove: 3 grams
Asparagus: 5 grams
Tomato: 10 grams
Chicken stock: 80 grams
Soy Sauce: 1 ml
White pepper: 1 gram
Sesame oil: 2 ml
Salt: 2 grams
Egg: 1 no
Way:
Phase 1
Boil water in a pot to cook the noodles according to package directions. Drain and transfer to a large soup bowl. Toss with a few drops of oil to prevent the noodles from sticking together.
Phase 2
At the same time, heat some vegetable oil in a skillet or pot over medium heat. Add garlic and onion whites and cook for a while. Then add tomatoes and fry for a minute or two, till the oil starts turning red and the tomatoes become soft.
step 3
Add stock, soy sauce, white pepper, sesame oil and salt to taste. Cover and cook for 3 minutes, using medium heat. Now is a good time to beat the egg in a small bowl and prepare it.
step 4
Open the wok/vessel, turn the heat slightly high and slowly add the beaten eggs. Turn off the heat and pour the soup over the cooked noodles. Top with chopped scallion greens.
Recipe 2: Cream of Spinach Recipe
material
Chopped Onion: 15 grams
Leek: 5 grams
Carrot and Celery Broth Cubes: 15 grams
Butter: 30 grams
Fresh Spinach: 50 grams
Vegetable Stock: 100 ml
Salt: 3 grams
Freshly ground black pepper: 1 gram
Fresh Cream: 20 ml
For garnish: Fresh cream
Way
Phase 1
In a large saucepan over medium heat, sauté onion and leek in butter until translucent.
Phase 2
Next, add water and bouillon cubes. bring to a boil. Reduce heat, cover and simmer for 20 minutes or until vegetables are tender. Add spinach and cook until spinach is tender, 2 to 4 minutes.
step 3
Working in batches, puree soup mix in a blender. Return to saucepan. Whisk in half and half, salt and pepper
step 4
Over low heat, bring just before boiling. Whisk in cream and butter. You may want to use an immersion blender to fully incorporate the cream.
This soup is served hot. Garnish with a drizzle of fresh cream.
Recipe 3: Pumpkin Charo Soup
material
Cooking oil: 10 ml
Cumin: 2 grams
Garlic cloves: 2 no
Mustard seeds: 2 grams
Curry leaves: 1 sprig
Dry red chili: 2 no
Yellow Pumpkin: 30 grams
Water: 150 ml
Powdered jaggery: 3 grams
Black pepper powder: 2 grams
Turmeric Powder: 0.5 grams
Tamarind Paste: 5 ml
Rasam Powder: 10 grams
Salt: 2 grams
Way
Phase 1
In a medium sized deep pan, heat the oil. As soon as the oil becomes hot, put mustard seeds and cumin seeds in it.
Phase 2
After the mustard seeds crackle, add curry leaves, crushed garlic, dry red chilies, asafoetida and stir for 30 seconds.
step 3
Add the pumpkin cubes (small size), and toss well.
step 4
Add cup of water, and bring to a boil. Lower the flame, cover and let it simmer for 5 minutes, till the pumpkin pieces are almost cooked.
step 5
Add tamarind paste, jaggery, salt, rasam powder, black pepper powder and turmeric powder and cook for 3-4 minutes.
Serve hot as a soup or with steamed rice.