Spinach & Lentil Soup

Spinach & Lentil Soup

By Chef Shantanu Gupte

From Health Mange More

Prep: 30 minutes

Cook: 35 minutes

Method: Easy

Course: Soup

Type: Indian

Key Ingredients:

A wholesome soup, very filling and very energizing

Ingredients

Spinach, chopped ¼ medium bunch
Split Bengal gram (chana dal), soaked for 30 minutes 1½ cups
Salt to taste
Turmeric powder ½ tsp
Refined oil 1 tsp
Ginger, finely chopped 1 tsp
Green chilli, finely chopped 1
Medium onion, finely sliced 1
Medium tomato, finely chopped 1
Fresh coriander leaves, chopped 1 tbsp

Methods

Heat 4 cups of water in a deep non-stick pan, add split Bengal gram, salt and ¼ tsp turmeric powder and cook for 15-20 minutes or till done.
Heat oil in another deep non-stick pan, add ginger and green chilli and saute lightly.
Add onion and saute till translucent. Add tomato and spinach and cook till spinach is cooked.
Add salt and remaining turmeric powder and mix well. Add boiled split grams along with the water in which they were boiled. Mix well and cook till well blended.
Transfer into a serving bowl, garnish with coriander leaves and serve piping hot.

Sweet Corn Chicken Soup

Sweet Corn Chicken Soup

By Chef Saransh Goila

By Health Challenge

Prep: 25 minutes

Cook: 15 minutes

Method: Easy

Course: Soup

Type: Indian

Key Ingredients:

Sweet corn kernels
Boiled boneless chicken

Sweet corn chicken soup made healthier

Ingredients

Sweet corn kernels, boiled 1 cup
Boneless chicken, boiled and shredded 1 cup
Chicken stock 3½ cups
Olive oil 1 tbsps
Garlic, chopped 1 tsp
Spring onions, chopped 2
Leek, chopped 1 tbsp
Carrot, chopped 1 tbsp
Cabbage, chopped 1 tbsp
Tomato ketchup 1 tbsp
Soy sauce 2 tsps
White pepper powder 1 tsp
Egg white 1
Spring onion greens 1 stalk

Methods

To make sweet corn chicken soup the healthier way, put boiled corn and ½ cup chicken stock into a mixer jar and blend into a puree.
Heat olive oil in a non-stick pan, add garlic, spring onions, leek, carrot, cabbage and chicken and saute for 2-3 minutes.
Add corn puree, tomato ketchup, soy sauce, remaining chicken stock, salt, pepper powder and egg white, mix well and let the mixture come to a boil.
Pour into serving bowls, garnish with spring onions greens and serve piping hot.

Thukpa

Thukpa

By Chef Shantanu Gupte

By India Unlimited

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Soup

Type: Indian

Key Ingredients:

Chicken mince
Chicken stock

Chicken ball soup – a favourite of the Sikkimese. Very refreshing especially during cold winter days

Ingredients

Chicken mince 250 gms
Chicken stock 1⅔ cups
Garlic cloves, crushed 8
Green chillies, chopped 4
Spring onions (hare pyaaz), chopped 2
Large carrot 1
Egg 1
Spring onion greens, chopped 3 stalks
Salt to taste
Broccoli florets 4 to 5
Noodles 100 gms
Thin strips of red capsicum for garnish
Thin strips of yellow capsicum for garnish

Methods

Heat a deep non-stick pan, add chicken stock and bring it to a boil. Add half the garlic, half the green chillies, spring onions and cook for 2 minutes.
Peel carrot, cut into small pieces and add to the stock.
Take chicken mince in a bowl, add egg, spring onion greens, remaining garlic, remaining green chillies and salt and mix well.
Divide this mixture into small balls and drop into the boiling stock. Add broccoli florets.
Add noodles and a little water and let it come to a boil. Adjust salt. Cook till the noodles and chicken are done.
Transfer into a serving bowl, garnish with spring onion greens, red and yellow capsicum strips serve hot.

Gazpacho

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 20 minutes

Cook: 0 minutes

Method: Easy

Course: Soup

Type: Indian

Key Ingredients:

Tomatoes
Green capsicums
Cucumbers

Chilled and refreshing, this soup is sure to rejuvenate you

Ingredients

Medium tomatoes, blanched, peeled and finely chopped 6
Medium green capsciums, finely chopped 2
Medium cucumbers, peeled and finely chopped 2
Medium onion, finely chopepd 1
Garlic cloves, finely chopped 3
Bread slices, edges trimmed 2
Olive oil/Vegetable oil 3 tbsps
Vinegar (sirka) 2 tbsps
Salt to taste
Bread slices, cubed and deep fried (croutons) 2

Methods

Put tomatoes, green capsicums, cucumbers, onion and garlic in a mixer and grind to a thin smooth paste (ensure that there are no lumps).
Soak the bread slices in 2 tbsps water, squeeze dry and tear into pieces. Add the pieces to gazpacho in the mixer and grind. Transfer into a bowl.
Add 1 cup of water to make the gazpacho thin and add olive oil, vinegar and salt. Mix well.
Cover the gazpacho with a plastic wrap or lid and chill in the refrigerator for 1 hour.
Pour into serving bowls, top with croutons and serve cold.

Chin Hin Sour Soup

Chin Hin Sour Soup

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 5 minutes

Cook: 25 minutes

Method: Easy

Course: Soup

Type: Indian

Key Ingredients:

Green tomatoes
Spinach

A popular Burmese sour soup – very refreshing

Ingredients

Green tomatoes 3 to 4
Sesame (til) oil 2 tsps
Garlic cloves, finely chopped 2
Onions (halved vertically and sliced horizontally) 1 cup
Red chilli powder ½ tsp
Turmeric powder ¼ tsp
Salt to taste
Spinach, finely chopped 1 cup

Methods

Heat sesame oil in a deep non-stick pan, add garlic and onion and saute on high heat.
Add 4 cups water, red chilli powder, turmeric powder and salt and mix well. Cook on low heat.
Finely chop tomatoes and add to the soup, mix and cook for 10 minutes.
Add spinach and mix well. Cook for 2 minutes.
Serve piping hot.

Coconut Lemongrass Soup

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Soup

Type: Indian

Key Ingredients:

Coconut milk
Lemongrass

A typical Thai soup made with coconut milk and lemon grass

Ingredients

Coconut milk 2 cups
Lemongrass stalk, cut into 2 pieces 1
Oil 1 tbsp
Garlic cloves, finely chopped 5 to 6
Fresh red chilli, finely chopped 1
Jalapenos, cut into roundels and halved 2
Kaffir lime leaves 4
Carrot, cut into thin strips 1 cup
Zucchini, cut into thin strips 1 cup
Lemon juice 1 tbsp
Vegetable stock 1 cup
Salt to taste
Cottage cheese (paneer), cut into small cubes 100 gms

Methods

Heat oil in a deep non-stick pan, add garlic, lemongrass, red chili, jalapenos and lime leaves and saute on low heat for 1 minute.
Add carrot and zucchini and continue to cook.
Add lemon juice, vegetable stock and coconut milk and mix well.
Add salt and cottage cheese, cover and cook on low heat for 15-20 minutes.
Pour into individual soup bowls and serve piping hot.