Lifestyle / Warm Winter Soup Recipes

Warm Winter Soup Recipes

Lifestyle Feb 08, 2014

by Anokhi Admin

While the cold hangs around for a bit longer, try these soups on for size. It’ll be like a warm hug to your insides.

Winter isn’t over yet, and you’ve already reached that point where you can’t decide if the snow-day is worth the shoveling. Try one of these soup recipes and not only will their warm veggie aromas make the mess outside seem like a bad dream, but these delicious, healthy, nutrient packed broths will also put a new “spring” in your step.

Indian Winter Soup

Ever heard the expression “everything but the kitchen sink?” This great recipe is just what the doctor ordered: toss it all in, simmer, cook and enjoy.

Ingredients
·       100g pearl barley
·       2 tbsp vegetable oil
·       ½ tsp brown mustard seeds
·       1 tsp cumin seeds
·       2 green chilies, deseeded and finely chopped
·       1 bay leaf
·       2 cloves
·       1 cinnamon stick
·       ½ tsp ground turmeric
·       1 large onion, chopped
·       2 garlic cloves, finely chopped
·       1 parsnip, cut into chunks
·       200g butternut squash, cut into chunks
·       200g sweet potatoes, cut into chunks
·       1 tsp paprika
·       1 tsp ground coriander
·       225g red lentils
·       2 tomatoes, chopped
·       small bunch coriander, chopped
·       1 tsp grated ginger
·       1 tsp lemon juice

Directions
1.     Rinse the pearl barley and cook following pack instructions. Once tender, drain and set aside.
2.     Meanwhile, heat the oil in a deep, heavy-bottomed pan. Fry the mustard seeds, cumin seeds, chilies, bay leaf, cloves, cinnamon and turmeric on a low heat until fragrant and the seeds just start to crackle.
3.     Add the onion and garlic, and cook for 5-8 minutes until soft. Add parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices.
4.     Sprinkle in the paprika, ground coriander and seasoning, and mix again.
5.     Add lentils, pearl barley, tomatoes and 1.7 liters water and bring to a boil.
6.     Turn down and simmer until the vegetables are tender, about 20 minutes.
7.     When the lentils are almost cooked, stir in the chopped coriander, ginger and lemon juice and cook for another 30 minutes.

Chicken Noodle Udon Soup

Same old chicken soup getting you down? Try this twist on grandma’s favourite for a great way to warm your innards!

Ingredients
·       1 (3 1/2-ounce) package fresh shiitake mushrooms?
·       4 cups chicken stock?
·       6 (1/4-inch) slices peeled fresh ginger?
·       3 garlic cloves, minced?
·       1 green onion, cut into 2-inch pieces?
·       1 star anise, optional
·       6 ounces dried Udon noodles
·       1 tablespoon canola oil?
·       2 teaspoons minced peeled fresh ginger?
·       1 garlic clove, minced?
·       1/4 cup dry sake or dry white wine?
·       2 cups shredded cooked chicken breast (about 8 ounces)?
·       1 tablespoon low-sodium soy sauce?
·       1 tablespoon honey?
·       1/4 teaspoon kosher salt?
·       1/4 cup diagonally cut green onions

Directions
1.     Remove stems from mushrooms and put them aside for later.
2.     Thinly slice mushroom caps; set aside.
3.     Combine mushroom stems, chicken stock, ginger, garlic, green onion and star anise in a large saucepan and bring to a boil.
4.     Cover, reduce heat, and simmer for about twenty minutes.
5.     Remove from heat and let stand 10 minutes, then strain stock through a sieve over a bowl; discard solids.
6.     Cook Udon noodles according to package directions and rinse with cold water and set aside
7.     Heat a large saucepan over medium-high heat and sauté sliced mushroom caps for 2 minutes in canola oil. Add minced ginger and minced garlic and sauté for 1 minute.
8.     Add sake, and cook for 4 minutes, scraping pan to loosen browned bits.
9.     Add stock to pan. Bring to a boil, and reduce heat to medium-low.
10. Add chicken, soy sauce, 1 tablespoon honey, and salt; simmer for 2 minutes or until chicken is cooked through. Take mixture off the heat.
11. Divide noodles evenly among bowls. Add 1 1/2 cups soup to each bowl. Sprinkle each serving with 1 tablespoon green onions and serve.

Pepper Rasam Soup

Need to clear your sinuses or fight that cold? This spicy soup should do you wonders.

Ingredients
·       100 gm Tomato
·       50 gm Tamarind
·       1 tsp whole black peppercorns
·       1 tsp cumin seeds
·       2 cloves of garlic
·       2 gm turmeric powder
·       A couple curry leaves to taste
·       salt to taste
·       1 gm coriander leaves
·       3 cups water

Seasoning
·       10 gm Ghee
·       2 gm mustard seeds
·       1 gm curry leaves
·       2 gm red chili whole

Directions
1.     Soak the tamarind in a cup of warm water to extract its juice and then throw away the pulp.
2.     Grind cumin seeds, pepper and garlic for a few seconds in a mixer.
3.     Boil together tamarind extract, chopped tomatoes, turmeric powder, crushed pepper, cumin, garlic, salt and curry leaves.
4.     Once the soup comes to a boil, lower the flame to a simmer for about 10-15 minutes until the raw smell of the tamarind dissolves. At this point the Rasam is done.
5.     Heat a teaspoon of ghee on low to medium heat in a frying pan and add mustard seeds to it. When it begins to splutter, add the red chili, curry leaves and pour it over the Rasam and serve.

_Images:
_{Indian Winter Soup:}_{bbcgoodfood.com}
_{Pepper Rasam:}_{tastyappetite.net}
_{Chicken Udon Soup:}_post.com

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