Team L&M
Soups are not bound by seasons, still winters is the best season to have these steaming cups of vegetable and lentil soups. These are a great way to stay hydrated and full. They give your immune system a boost. What’s more: Soups also help you stave off cold and flu, and are a great antidote for times when you are sick, too! Most soups are loaded with disease-fighting nutrients. Here we bring you some special soup recipes by Chef Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa, New Delhi.
CARROT AND GINGER SOUP
Ingredients Quantity
Olive oil 1 tbsp
Ginger 1 tbsp
Celery 1 tbsp
Diced carrots 100 gms
Vegetable stock 300 ml
Sugar 2 tbsp
Salt & pepper according to taste
Mint leaves, ginger sticks to garnish
Method
Heat 1tbsp of olive oil in a pan and sauté 1tbsp of ginger and 1tbsp of celery.
Add 100gms of diced carrots and sauté for 10 minutes.
Add 300ml vegetable stock and continue to cook till the carrot is cooked.
Remove from heat and blend. Strain through a strainer and add 2tbsp of sugar if required
Add salt & pepper to taste. And garnish with mint leaves and ginger sticks and serve hot
KALA CHANA AND SPROUTED MON DAL SHORBA
Ingredients Quantity
Black channa 200 gm
Sprouted green moong 100 gm
Ginger 20 gm
Garlic 15 gm
Green coriander 25 gm
Vegetable oil 50 ml
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Gram flour 1 tbsp
Imli 50 gm
Salt & pepper according to taste
Method
Soak black channa overnight. Soak Imli in 200 ml of water. Strain and reserve the liquid
Change water, mix with 2/3 rd sprouted green moong, add salt and put to boil.
Add crushed ginger and coriander to the pot. Cook till soft
Add smashed garlic followed by cumin and coriander seeds.
When they start to crackle add gram flour and cook till sandy texture.
Cool and keep aside.
Blend black channa with a hand blender.
Strain finely in another pan. Put on heat.
Now add gram flour mix and cook for another 10 minutes till required consistency achieved.
Now add tamarind water.
Check for seasoning. Serve hot with boiled rice
MAKAI SHORBA
Ingredients Quantity
Golden corn roasted 200 gm
Vegetable oil 15 ml
Garlic clove 5 no
Ginger 5 gm
Cumin seeds 3 gm
Coriander seeds 2 gm
Maida 10 gm
Turmeric 2 gm
Fresh coriander shoots 5 gm
Method
Blend half roasted corn to make a fine paste and coarsely grind the remaining corn.
Heat oil in a pan
Add chopped garlic clove. When golden, add cumin and coriander
Now add ginger, coriander shoots, turmeric and maida. Cook for another 2 minutes till sandy texture.
Now add water (approx. 100 ml). Cook for another minute
Strain into another pan. Discard residue
Now add pureed and coarsely grounded corn
Bring to a boil and simmer to required consistency
Check seasoning and serve hot with accompaniments
QUINOA CAULIFLOWER SHORBA
Ingredients Quantity
Cauliflower 150gm
Quinoa 50gm
Onion 50gm
Garlic 10gm
Bay leaves 01no
Star anise 02gm
Vegetable stock 100ml
Oil 20ml
Cream 10ml
Method
Take a pan, add some oil and heat it on medium flame.
Add onion and Garlic, cook for 1 minute, then add bay leaf, star anise, Cauliflower and quinoa and cook for 5 minutes.
Add vegetable stock then bring to boil, reduce heat for 10 minutes or until cauliflower and quinoa is cooked properly. Once cauliflower and quinoa is cooked properly, remove bay leaves and star anise.
Transfer shorba to a large blender. Add small amount of stock and blend until creamy. Strain shorba and reheat and serve hot.
Garnish with cream.
