The goodness of jasmine tea combines with the tanginess of fresh tomato puree, this is a perfect winter soup to relish at home. A bit of pepper and thyme along with the topping of truffle oil bring alive the soup.
     Total Cook Time Prep Time Cook Time Recipe Servings Easy
20 mins 05 mins 15 mins 4
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Ingredients of Tomato and Jasmine Tea Soup
- 1 Kg tomato
- 2 gram jasmine tea
- 2 gram thyme
- 1 gram tabasco
- 1 gram truffle oil
- to taste salt
- Garlic bread (optional)
- to taste pepper
How to Make Tomato and Jasmine Tea Soup
1. Take the tomatoes, peel and de-seed them.
2. Boil the tomatoes to make a smooth puree.
3. Once it is strained well, add salt, pepper, fresh thyme and Tabasco.
4. In a fresh vessel put Jasmine tea water to boil.
5. Once you get jasmine tea and tomato soup ready, mix them together.
6. Heat the soup, drizzle truffle oil and serve with garlic bread portions.
An Anglo-Indian dish, Mulligatawny is a Tamil word that translates to pepper-broth. This delicious soup is a hybrid of soup and rasam and is prepared with a whole lot of pepper. It is usually based on chicken stock but can also have a vegetable stock along with coconut milk, cinnamon, tamarind and a host of spices.
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Total Cook Time Prep Time Cook Time Recipe Servings Easy
55 mins 10 mins 45 mins 2
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Ingredients of Mulligatawny Soup
- 1 1/2 tsp vegetable oil
- 3-4 Shallots (diced)
- 10 gms ginger (minced)
- 1 Garlic (minced)
- 1 Green chilli (minced)
- Few cardamom seeds
- 1 Cinnamon stick
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 1/2 tsp coriander powder
- 30-40 gms red bell peppers (diced)
- 1 Bay leaf
- 5-6 Black peppercorns
- 100 gms red lentils (masoor dal)
soaked for an hour
- 1/2 cup coconut milk
- 1/2 Lime (juiced)
- 1 tbsp tamarind pulp
- 1 1/2 litre vegetable stock
- 20 gms apple, grated
- 40 gms carrots , grated
- 1 medium potato, grated
- to season salt and pepper
- 2-3 sprigs fresh coriander leaves
How to Make Mulligatawny Soup
1. Heat pan with the vegetable oil, sweat the shallots, ginger, garlic, green chilies.
2. Add all the spices, whole & powdered, and cook for 3-4 minutes.
3. Add the soaked lentils, potato, apples, carrots and saute for 3 minutes.
4. Add the vegetable stock and tamarind pulp and simmer till all the vegetables and lentils are cooked.
5. Season to taste.
6. Blend the soup to a smooth puree.
7. Add the coconut milk, fresh coriander leaves and lime juice to finish the soup.
8. Serve hot.
With subtle flavours of finely chopped mushrooms, almonds, pepper, butter, cream and milk, this luscious soup is all you need to have a comfortable chilly winter evening with your loved ones.
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Total Cook Time Prep Time Cook Time Recipe Servings Easy
30 mins 15 mins 15 mins 4
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Ingredients of Almond and Mushroom Soup
- 1/2 Cup almonds, soaked and peeled
- 1/2 cup milk
- 50 gms mushrooms (wiped) and chopped fine
- 2 tbsp butter
- 4 tbsp maida
- 4 cups water
- 2 tsp salt
- 1/4 tsp white pepper powder
- 4 tbsp cream
How to Make Almond and Mushroom Soup
1. Chop 2 Tbsp almonds and keep aside.
2. Blend the rest of the almonds with the milk.
3. Heat the butter and oil and add the chopped almonds and mushrooms till a little glossy.
4. Add the maida and saute over low heat till changes color slightly.
5. Add the water a little at a time, stirring all the time to blend well. (There should be no
lumps of maida).
6. Bring to a boil, lower the heat and add the milk and almond mixture, salt and pepper
and simmer for 4-5 minutes, stirring off and on to avoid scorching.
7. Serve hot, garnished with the cream.
Nothing beats the seasonal vegetable! Beetroot is a winter must, packed with multiple nutrients. And when combined with bottle gourd and a whole lot of spices, there is nothing that can come close. With a hint of salt and pepper, beetroot soup can be served both cold or hot.
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Total Cook Time Prep Time Cook Time Recipe Servings Easy
35 mins 10 mins 25 mins 4
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Ingredients of Beetroot Soup
- 1 Cup Beet root (chopped), peeled
- 1 cup Bottle gourd (ghiya) (chopped), peeled
- 1/2 cup Onion, chopped
- 1/2 cup Tomato, chopped
- 1/2 cup Potato (chopped), peeled
- 1/2 tsp Sugar
- to taste Salt
- 1/4 tsp Black pepper, powdered
- Cream
- For garnishing Coriander leaves, chopped
How to Make Beetroot Soup
1. Place the beetroot, bottle gourd, onion, tomato and potato with
two cups of water in a pan.
2. Bring to a boil and then simmer till all the vegetables are soft.
3. Cool and blend in a blender. Strain through a sieve.
4. Add sugar, salt and black pepper.
5. Serve hot or chilled garnished with the cream and coriander leaves.
Another winter special, carrot is packed with health benefits that we must reap all through the season – and one of the best ways of doing that is by having a warm bowl of soup. It comes with the added benefits of ginger that is known to be one of the best remedies for cold, which is common during the season.
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Total Cook Time Prep Time Cook Time Recipe Servings Easy
1 hr 10 mins 20 mins 50 mins 4
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Ingredients of Carrot Ginger Soup
- 6-8 Large carrots
- 1/4 cup olive oil
- A pinch of salt
- 6 cups vegetable stock
- 1 inch long ginger, peeled
- for garnishing thyme
- 1/2 large onion, chopped
- 2 large garlic cloves, chopped
- Black pepper (freshly ground)
How to Make Carrot Ginger Soup
1. Peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss the
carrots with 2 tablespoons of the olive oil and sprinkle generously with salt.
2. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the
carrots until they brown and soften, turning them over with a spatula every 5 minutes or
so; this should take 15 to 20 minutes.
3. Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme and simmer
gently for 15 minutes.
