Tired of your usual soups? Try these easy and healthy broth recipes this winter

As the winter season sets in, the comforting warmth of a steaming bowl of soup is just what the body and soul need. Vegetable soups, especially with seasonal veggies are wholesome meals packed with essential nutrients best suited for the winter season. They not only keep you warm but also promote overall health and well-being. So here we are with a few easy-to-make nutritious soups this winter season.

Winter Vegetable Soup

It is prepared using a range of winter veggies to create a nutritious soup, that is rich in fibre and low in fat.

Ingredients for soup:

1 ½ tbsp oil, Garlic chopped – 2tsp, Ginger chopped – 2tsp, Green chilli chopped – 1 tsp, Spring onion chopped – 3tbsp, Flour (all-purpose) – 1 tbsp, Cabbage chopped – ½ cup, Carrots chopped – ¼ cup, Corn kernels (boiled) – ½ cup Capsicum chopped – ¼ cup Beans chopped – ¼ cup, Green peas – ½ cup, Potato diced (raw) – ½ cup, Basil leaves – a spring, Oregano – 1tsp, Chilli flakes – 1tsp, Thyme – 1tsp, Salt – to taste, Veg Stock/Water – 1lt and Pepper powder for veg stock (Makes 1lt approx.)

Steps to follow:

Heat oil in a pan with chopped garlic and ginger. Add green chillies and spring onions to this and continue to stir for another minute. Sprinkle some flour and continue cooking till a light sandy colour appears. Add cabbage, carrots, corn kernels, capsicum, beans, peas and potatoes. Cook for 5–7 minutes on high heat. Drop in the basil sprig, oregano, chilli flakes, thyme, salt and vegetable stock. Cook till the veggies, especially potatoes, are tender. Remove from heat and strain. Let the veggies cool, then grind them into a puree with the liquid. Pour the creamy soup into a pan; add water or stock to correct the consistency. If required season with salt, pepper, and basil leaves. Bring it to a boil and serve hot. Make the vegetable stock at home put all the ingredients in a pan and bring to a boil. Cook for an hour on low heat. Strain the liquid and allow it to cool completely. It is ready to use.
Tangy Tomato Soup

Tomato Soup

Ingredients:

1 ½tbsp oil, 4-5 nos Peppercorn,2tbsp Coriander seeds, 1 tbsp Cumin, 1 small piece of Cinnamon, 1 no Black cardamom, 5 medium-sized Tomatoes, 1/3 cup Onion sliced, 6 nos Garlic cloves, 2 tbsp Ginger chopped, (optional) - ½cup Carrot diced
For garlic beard: ButterBread loaf/ bread slices

Steps to follow:

In a deep pan heat oil and add peppercorn, coriander seeds, cumin, cinnamon and black cardamom.Sauté for 15 seconds and add sliced onion, garlic, and ginger. Cook for 2 minutes and then add carrots. Cook for another 2 minutes and then add chilli powder. Give it a quick stir and add tomatoes (sliced into half) followed by salt and a dash of water. Stir and cover it to cook for 8–10 minutes. Now add 6 cups of water along with coriander stems cover and cook till the tomato is mushy. Remove from fire and strain through a fine mesh sieve. Press hard through the sieve to extract the pulp. Once strained place back the soup in a pan and bring to a boil and check for salt.
For garlic bread:

Mix soft butter and chopped garlic. Spread it on one side of the bread slice. Heat a pan and place the slice butter side first and cook on slow to medium heat till it turns crisp. Turn over and let it brown and then remove. Serve crisp garlic bread with hot tomato soup.
By incorporating these easy-to-make, well-suited winter season soups in your diet, you can make your meals wholesome and healthy while beating the winter chill.

Lentil Soup

Ingredients: 2 dried limes (also called black limes), 3 tbsps ghee, melted plus more for serving, 3 medium red onions, minced, 3 cloves garlic, minced, A ½”-piece fresh ginger, peeled and minced, 3 plum tomatoes, cored and diced 2 tbsps tomato paste,¾ tsp ground coriander, ¾ tsp ground cumin, ½ tsp ground turmeric, ¼ tsp ground cinnamon, ¼ tsp ground black pepper, ¼ tsp ground cardamom, plus more for serving, ⅛ tsp ground nutmeg, ⅛ tsp ground cloves, 5½ cups water, 1 cup red lentils, rinsed in water a few times and 2 tsps kosher salt, plus more for serving. 

Steps to follow: 

Scrub the limes and soak them in water for a few minutes until the skin gets soften. Melt the ghee in a medium saucepan over medium-high heat. Sauté the onions in the ghee until they begin to brown. Then, add the minced garlic and ginger and cook for a few minutes. Next, add the tomatoes and cook for a few minutes. Stir in the tomato paste, dried limes, coriander, cumin, nutmeg, black pepper, cardamom, turmeric, cinnamon and cloves. Cook for 3 minutes. Add the water, lentils, salt and bring to a boil. Then decrease the heat to medium and simmer until the lentils are thoroughly cooked.

Lettuce Soup

Ingredients: Sea salt, 1 or 2 heads Romaine lettuce (about 1 1/2 pounds total), 4 ounces imported pecorino cheese, preferably Locatelli brand, in 1 piece, 1 small yellow onion, finely chopped, 1/4 cup extra virgin olive oil, One 3/8 inch thick slice pancetta (about 2 ounces), diced, 2 small cloves garlic, peeled and finely chopped, 1 tsp tomato paste, Black pepper, 1/3 cup finely chopped fresh basil and Crushed red pepper. 

Steps to follow: 

Fill a large pot with 6 quarts of water. Add 2 tablespoons salt and bring it to a boil over high heat. Meanwhile, wash and dry the lettuce. Cut it into 2-inch lengths. Prepare all other ingredients, keeping them separate. Put the onion and olive oil in a heavy 6-quart pot. Saute over low heat until the onion is a rich golden colour, about 7 minutes. Raise the heat to medium-high and add the pancetta and garlic. Saute for 2 minutes, then stir in the tomato paste and add the lettuce, mixing it well with the other ingredients. Season with salt and black pepper. Reduce the heat to medium-low, cover and cook for 8 minutes. 

(With inputs from IANS)