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Soups to slurp up this winter

health-and-fitness Updated: Nov 06, 2011 12:03 IST
Dr Shikha Sharma
Dr Shikha Sharma
Hindustan Times
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Soup is a great way to get the best of nutrition in a delicious form. Soups are good for reviving our health and are low-cal. For all recipes below, toss all ingredients in a pot, stir well and cook for five to 10 minutes.



Recipes

Broccoli & onion soup

Ingredients: Broccoli, chopped; Celery or leeks, diced; Onion (white or red), chopped; Vegetable stock; Salt and pepper; Thyme or oregano, dried or fresh; 2-3 cloves of garlic, chopped; 1 tsp butter or olive oil



Spinach tofu soup


Ingredients: 3 cups hot water or stock; 1 cup spinach, chopped; 1 cup tofu, chopped; 1 tsp sesame seeds, roasted; Salt and pepper; 1 small piece of boiled and mashed potato for thickness



Vegetable clear soup

Ingredients: 1 tsp chili, minced; 1 tsp garlic, minced; 2 tsp coriander, chopped; 4 cups vegetable stock; 1 onion, chopped; 1/2 cup carrots, sliced; 1 cup celery, leeks or spring onions, sliced; 1 cup cabbage, diced; 1/2 cup green beans, diced; 1/2 cup lentils; 1 tsp lemon juice; Salt & pepper



SoupCelery soup

Ingredients: Celery, including the rind; Butter; 1 potato, peeled and diced; 1 onion, chopped; Vegetable stock; Brown bread; Walnuts; Olive oil; Salt and freshly milled black pepper



Lemongrass soup

Ingredients: 6 cups vegetable broth; 3 stalks fresh lemongrass; 1" square fresh galangal, grated; 1/2 medium white onion, diced; 1/2 cup mushrooms, sliced; 1 red bell pepper, sliced into thin strips; 1/2 can water chestnuts, sliced



Cabbage carrot soup

Ingredients: 2 garlic cloves; 2 carrots; 1 tbsp olive oil; 1 large onion, chopped; 8 cups cabbage, shredded; 2 1/2 cups

vegetable stock; 3/4 tsp ginger, ground; 1/4 tsp salt; 1/4 tsp black pepper; 3/4 cups fresh dill; 1/3 cups tomato paste

From HT Brunch, November 6

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