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Posted by Softsens .

When it starts getting cool outdoors, we start finding ways and means to keep ourselves warm & cozy. And what better way to truly warm our insides than with a hearty and comforting soup! Here are 3 of our favourite soup recipes that the entire family will love and request for, again & again!

(The below recipes serve 6-8 people)


1.CREAMY CAULIFLOWER SOUP

  • 1-2 tbsp extra-virgin olive oil
  • 1 big onion or 2 medium-sized onions, chopped fine
  • 6 cloves of garlic, chopped fine
  • Salt & Pepper, as per your liking
  • 1 large cauliflower head, broken up into florets
  • 5 cups vegetable stock (or more, depending on the quantity you need)
  • ½ tsp turmeric or haldi powder
  • 1 tsp cumin powder
  • ½ tsp paprika
  • ½ to 1 cup of coconut milk
  • Handful of cashews, chopped up
  • 1 tbsp chopped parsley

Heat the oil in a pot over medium heat. Add the onions and cook till translucent, not brown. Add the garlic and brown it. Then throw in all your spices and cook for a minute. You can then add the cauliflower florets to this mixture and cook for a few minutes. Pour in the vegetable stock (prepared beforehand in another pot) and stir well. Let the entire mixture come to a boil and then leave it to simmer until the cauliflower is soft or for about 20 minutes. Once it is cooked, you can pour this mixture into your blender (1 cup at a time) and puree it until smooth. Once blended, pour it back into the pot and slowly add the coconut milk. Warm the soup once again and throw in roasted cashews and the parsley right at the end.


Note: Before transferring the hot liquid to the blender, let it cool for a while as blending while hot could potentially cause a heat explosion. Keep this in mind for all the recipes presented.


2.LOADED POTATO SOUP

  • 1-2 tbsp extra-virgin olive oil
  • 5 medium potatoes,peeled & diced
  • 1 medium onion, diced
  • 3 medium carrots, peeled & diced
  • 3 stalks of diced celery
  • 4-5 cups of chicken/vegetable stock
  • Salt & Pepper, to taste
  • ½ tsp paprika
  • 3 tbsp all-purpose flour OR 2 tbsp corn flour
  • 1 cup milk
  • Optional: ½ cup heavy cream
  • 1 cup grated Cheddar cheese
  • 1 tsp parsley, chopped fine
  • 2-3 stalks spring onions, chopped fine to garnish

Heat the oil in pot over medium heat. Soon add the onion, carrots and celery and cook still soft and onions are translucent. Add the diced potatoes and season with salt, pepper and paprika. Add the stock water and bring to a boil. Cook for around 20 minutes, or until the potatoes soften. Mix together the milk and flour in a bowl and whisk to remove any lumps. Add this mixture to the pot, lower the heat and let it thicken. Turn off the heat and let it cool a little before transferring it in batches to the blender and blending until smooth. Once blended, transfer it back to the pot and add a little cream and the cheddar cheese and heat it. Finally, garnish with parsley and spring onions and serve.


3.THAI CHICKEN NOODLE SOUP

  • 1-2 tbsp extra-virgin olive oil
  • 200 gmsBoneless Chicken, cubed
  • Plain Boiled Thai/Chinese noodles, to serve 6
  • 4 cups Chicken Stock
  • 1 ½ inch ginger root, chopped and 1 tbsp ginger paste
  • 1 lemon grass stalk, chopped
  • 2 spring onion stalks, chopped fine
  • 2 red chillies, whole (adjust as per your spice level)
  • 3-4 lime leaves
  • 2-3 tbsp lemon juice
  • Lightly chopped coriander, to garnish
  • Salt & Pepper, to taste

Marinate the boneless chicken cubes in a little ginger paste for half an hour. Then, heat the oil over a medium flame and add the marinated chicken with the red chillies and cook. While it is cooking, make the chicken stock and add the lemon grass and chopped ginger to it and mix thoroughly. Then, mix the chicken, noodles and stock together and add the rest of the ingredients. Season properly and garnish with coriander.