Winter Warming Soups By Celebrity Chef Kaviraj Khialani

KAVIRAJ
Celebrity Chef, Kaviraj Khialani

HE IS SWISS CERTIFIED IN HOTEL MANAGEMENT, A HOTEL & RESTAURANT CONSULTANT, AUTHOR OF ARABIC COOKERY AND HAS BEEN FEATURED ON VARIOUS FOOD & CULINARY SHOWS ON TV & MAGAZINES, LOVES TO TRY FUSION COOKING AND HAS MASTERED OVER 33 INTERNATIONAL CUISINES!

With the onset of the morning chills and pleasant evenings there is one thing which we all must indulge into! Soups are a meal in itself for many of the options available but some people find it cumbersome to make a cuppa for themselves and prefer to look up for the easier options.

A soup is a wholesome, nutritious and power packed combination of all essential requirements for the body depending on the season and also our requirements. Both vegetarian and non-vegetarian combinations are equally tasty and healthy ways of doing them can be worked upon.

To make a good soup it is important we make a good stock. A stock in this sense is nothing but a flavourful liquid which will form the essence of the liquid to be used to make the soup. In place of water we can use stock to make a more tastier soup.

We can make a good quantity of stock and store them in the fridge for couple of days and use as required. A good vegetable stock would be a combination of grated carrot, 1 stalk of chopped celery, a small chopped onion, couple of bayleaves and few peppercorns which are simmered in around 4 to 5 cups of water for around 10 to 15 mins, Strain and use them as required. The non-veg ones can prepare a chicken stock by adding couple of chicken bones to the above ingredients and simmer them for around 25-30 mins, strain and use.

The basic essentials to make a good soup are as under.
1] A good flavored stock or liquid to be used to make the soup.
2] A combination of good flavorful ingredients to be used when making a good soup.
3] Try combination of fresh seasonal vegetables and fruits as well for a chilled soup if needed.
4] Use minimum amounts of butter/fat/oil when making soups as they tend to float on the surface later.
5] Always look for uniformity in cutting of the vegetables in case making a Chinese soup specially.
6] Do not use too many thickening agents like cornflour etc to make the soups very thick, the drink able options are better.
7] Compliment a soup with a bread of your choice, brown or multi-grain, whole wheat or a garlic toast once a while does it well too.
8] Some soups taste good when in puree format while some of them taste better when they are with bits and pieces of vegetables/chicken etc.
9] A soup should be consumed at the right temperature, for the hot ones should be served piping hot and the chilled ones should be well cooled before serving.
10] A good appropriate garnish for a soup makes it look nice and also appetizing as well, keep the garnishes simple and easy to add on but don’t miss out on them!

HERE ARE SOME OF MY FAVOURITE SOUP RECIPES THIS SEASON!

ORANGE MYSTIQ
[a carrot & orange soup with a touch of spice and hint of herbs]
orange mystiq soup
Ingredients
Oil-1 tsp
Garlic- 1tsp chopped
Onion- ½ small chopped
Carrots- 2 medium size, peeled and chopped
Salt to taste
Black pepper to taste
Chili flakes-1/2 tsp
Maida- 1 tbsp
Veg stock- 5 to 6 cups
Mixed herbs-1/2 tsp [oregano/basil/parsley]
Orange juice- ½ cup- fresh or canned
Fresh parsley- 1 tsp chopped or sprigs for garnish
Method
1] Heat oil in a pan, add the garlic and onions and saute them for a few seconds.
2] Add in the carrots and salt, pepper, herbs and chilli flakes.
3] Add in the maida and mix well for 10 seconds, add in the vegetable stock and bring to a boil, simmer for 10 mins.
4] Cool, puree the soup using a mixer and strain it.
5] Bring it back to a boil, check for salt and add crushed black pepper if desired.
6] Add in the orange juice and turn off the flame, avoid boiling orange juice due to vitamin C content.
7] Serve the soup immediately, garnish with fresh parsley.
To serve with- brown bread toast with garlic butter on it.

CHINA TOWN CUPPA
[the 3 C’s of Chinese cooking blended with a ginger punch]
china town cuppa soup
Ingredients
Oil- 1 tsp
Ginger- 1 tsp chopped
Garlic- ½ tsp chopped
Spring onion- 2-3 nos chopped
Veg stock- 4 to 5 cups
Salt to taste
Black pepper to taste
White vinegar- 1 tbsp
Carrots- ½ no, peeled, finely chopped
Capsicum- ½ no, finely chopped
Cabbage- 1 small piece, finely chopped
Soya sauce- 3 to 4 tbsp
Red chili sauce- 2 tsp
Chopped coriander- 1 tbsp
Celery-1 tbsp chopped
Spring onion greens-1 tbsp garnish
Cornflour- 2 tbsp to make the soup thick [with double amount of water to be added, mixed add to the boiling soup]
Method
1] Prepare all the cutting of the vegetables, prepare the veg stock.
2] Heat oil in a pan, add ginger, garlic and onions saute for 10 seconds.
3] Add in the carrots, cabbage, capsicums, coriander and celery and mix well.
4] Add in the Chinese sauces, salt, pepper, and stock
5] Bring to a boil and add cornflour solution to make it thick.
6] Add vinegar to taste and garnish with fresh spring onion greens and serve hot.
To serve with- fried noodles/toasted herbed bread rolls.

SUPPA ITALIANO
[a mix of veggies with macaroni pasta, cooked in a herbed tomato soup]
suppa italiano soup
Ingredients
Olive oil- 1 tbsp
Garlic- 1 tsp chopped
Onion-1 tbsp chopped
Carrot- 1 small, peeled and cut into green pea sized cubes
Potato-1 small, peeled and cut into green pea sized cubes
Macaroni pasta- ½ cup raw
Capsicum- ½ no cut into green peas sized cubes
Mixed herbs- ½ tsp
Salt to taste
White pepper/black pepper to taste
Fresh basil leaves- 10-12 nos
Tomato puree- 1 cup
Veg stock- 5 to 6 cups
Chopped parsley- 1tsp
Grated cheese- 2 tbsp for garnish
Chili flakes- ½ tsp
Method
1] Heat olive oil in a pan, add in the garlic, onion and cook for 10 seconds.
2] Add in the carrot, potato, macaroni pasta, salt, pepper, herbs, chili flakes, basil and tomato puree and mix well.
3] Add in the veg stock/water and bring to a boil.
4] Simmer the soup for around 20 mins.
5] Add in the capsicum and parsley.
6] Serve hot garnished with grated cheese!
To serve with- garlic bread/ toasted buttered rolls.

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