Wholesome, appetising and fun to whip up, a bowl of delicious soup is your perfect quick fix for a dreary winter day. Here are some easy-to-make recipes there’s nothing like a bowl of piping hot bowl of flavourful soup to pep up a gloomy winter day.
The divas swear by the liquid meal and whipping it up is easy and fun, unless you are doing a consomme with all the simmering and draining required. A soup can also be a wholesome meal in itself. Throw in veggies, meat or fish, and you have a healthy, nutritious meal ready. Here are a few popular international soups that you can easily prepare in the comfort of your kitchen, and warm your insides on a chilly day.
By chef Raymond Sim of Radisson Blu MBD, Noida
This milky white soup sold by food hawkers in Singapore is great for the chilly season, and is a treat for fish lovers — it has floating bite sized pieces of yummy fish.
800gm Grouper fish (Whole),
500 ml fish stock, white pepper — to taste, salt — to taste,
1 tbsp cooking wine, 1 tbsp vegetable oil,
1 tbsp fried shallot slices, 150 ml evaporated milk, 1 tuber ginger,
1 whole tomato, 1 Chinese cabbage, 2 celery stick
Cut fillet slices from the whole fish. Keep the bones.
For the fish stock:
Put some oil in a pan and shallow fry the fish bones with ginger and celery sticks. Add water into the pan and simmer it for 15-20 mins. Strain it. The fish stock is ready. Marinate fish fillet slices with little oil, white pepper, water and corn starch. Keep the marinated fish fillet aside.
Pour 500 ml of fish stock into a pan. Add diced celery, cabbage and diced tomatoes to the stock. Now add marinated fish fillet to the pan. Add whole pepper and salt to taste. Add cooking wine and let it simmer for a while. Add evaporated milk (150 ml) and simmer it for some time until the fish fillets are cooked. Remove the pan from the heat. Put the soup into a serving bowl. Garnish with fried shallots.
By chef Ved Prakash, The Imperial
This Anglo-Indian soup literally means pepper water in Tamil. The rich curry flavoured soup has many variations, with the addition of chicken meat, beef, or lamb. It gained popularity with the British stationed in India during the late 18th century.
300 gm chick peas flour, 75gm Madras curry powder, 100 gm coconut powder, 100 gm carrot dice, 25gm curry leaves, 250gm apple, 100 gm chopped ginger, 100 gm chopped garlic, 200 gm sliced onion, 10gm pepper corn whole, 150gm chopped tomatoes , 5 nos bay leaf, 3 ltrs chicken stock, 20 ml lemon juice, 150ml coconut cream, 20gm salt, 10pc lemon wedges, 100gm diced boiled chicken, 80ml coconut oil.
Heat coconut oil in a thick bottomed pot. Add garlic and sauté until it becomes golden brown. Add onion, apple, ginger and cook for a few minutes. Add carrot, apple, pepper corn, bay leaves and chopped tomatoes. Cook for about 3-4 minutes and add curry leaves.
Then add chickpeas flour and sauté until a nice flavour comes. Add curry powder and cook for a few minutes, then add chicken stock. Simmer for 90 mins on slow heat. Strain the soup with muslin cloth, bring to boil and add coconut cream and finish with lemon juice. Serve with boiled chicken dice and lemon.
Lamb Goulash Soup
By chef Marek Brezina, Double Tree by Hilton, Kosice, Slovakia
A delicious blend of vegetables and meat, this soup originated in Hungary, but is widely popular in countries such as Austria, the Czech Republic, Germany, Serbia and Slovakia. In Slovakia, people often make the soup over a campfire when they are out camping or fishing with friends.
500 gm lamb leg, 6 cloves garlic, 2 no white onions, 4 table spoon veg oil, 2 stems Celery, 2 no carrots, 2 no potatoes , cut into small cubes, 2 no tomatoes , 2 sprigs rosemary , 2 sprigs thyme , 2 tbs ground sweet paprika, marjoram a pinch, salt to taste, 1/2 tsp pepper crushed , 1/2 cup sour cream
Cut meat into cubes of 2 cm. Cut the vegetables in the same size and keep aside. Heat oil in a heavy bottom pot and saute garlic and onions. Once it starts to colour, add meat pieces.
Add salt and cook slowly. When the meat is almost cooked, add carrots, celery and cook for a minute. Add rosemary, thyme and paprika and pour water as needed. Bring to boil, add tomatoes and potatoes and cook till done. Before ending the cooking, add the marjoram, crushed pepper and check seasoning. Serve the broth hot with sour cream on the side.
By chef Theodor Rudiferia, DoubleTree by Hilton, Mayur Vihar
A perfect meal to replenish energy, Minestrone is a very popular Italian vegetable soup. Healthy and nutritious, it’s best paired up with freshly baked white bread to dunk in the broth.
2 tbsp olive oil, 1 bulb onion chopped, 2 garlic chopped, 150 gm diced potato, 100 gm green peas, 150 gm diced carrot, 50 gm diced celery, 50 gm leek diced, 100 gm cauliflower, 100 gm zucchini green, 150 gm, green beans cut same size as potatoes 100 gm, 100 gm savoy cabbage spinach cut into match size stripes,
100 gm white or kidney beans, 3 pcs tomatoes, peeled, seeded and chopped, 30 gm parsley chopped, 4 pcs fresh basil leaves chopped, salt and white pepper to taste, 150 gm small pasta, 50 gm parmesan cheese shavings, 1.2 lt chicken or vegetable stock.
Clean or peel the vegetable and cut into bean sized pieces, chop the onion, garlic, parsley and shred the basil leaves. In a deep soup pot, heat some olive oil and sauté the onion and garlic until translucent.
Then add the vegetable and continue sautéing for several minutes over medium heat. Season with salt and white pepper, add a bit of parmesan crust, then cover with cold water and let simmer for about 30 to 40 minutes.
In the last 10 minutes of cooking time, you can add pasta like ditalini, riso pasta or any short-sized pasta. Please note that by adding pasta you might need to add additional boiling water, if the broth gets too thick. Just before serving, add the chopped parsley and shredded basil and droplets of your best
virgin olive oil.
Fun soup facts:
Singer Frank Sinatra loved chicken and rice soup. He would always have it in his dressing room before going on stage.
Artist Andy Warhol was also a soup fan. He once revealed that the reason behind painting his famous Campb-ell’s Soup cans was that his lunch was soup, every day, for 20 years.
The history of soup dates back to about 6000 BC, and the first soup is believed to have been made with hippopotamus bones! (It was the official liquid meal in Louis XII’s times as it saved them from chewing, which they thought could give them a wrinkled face!)
Tips for soup lovers:
Before adding veggies to your soup, toss them into a little butter to add to the taste.
Do not boil the soup too long, as it will lose its colour, flavours and freshness.
Ruined your soup with too much salt? Place a raw potato into your soup pot and simmer for 10 mins. This will balance out the taste.
Like thicker soups? Add some mashed potato, stir and blend it into the soup well.
Have leftover noodles meat or veggies from last night’s dinner? Whip up a quick flavourful soup with them. You can also puree leftover vegetables and add to the soup to make it thick.