Move over juicing, there’s a healthier liquid food trend in town. Pinterest has revealed the biggest wellness trends for 2018, and souping has been included as one of the top trends in the food category for this year. This warm, flavourful and soul-nourishing potion is the new superfood and it’s here to stay.
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If you’re still holding on to your freshly-squeezed kale and blueberry drink, you might want to put it down because there’s a good reason why souping ended up to be one of the most pinned images.
To begin, soups taste awesome and have a bunch of benefits too.
It retains fibre
Fibre is an essential nutrient in our diets. It keeps us full for longer and also aids digestion. Souping retains this fibre from veggies, unlike juicing that usually strips it off
. In addition to souping fibrous vegetables, you can also add fibre-packed ingredients such as lentils, beans and corn to make the soup healthier.
It’s a tastier way to eat more veggies
A well-balanced diet is filled with a good amount of vegetables. However, it’s tough to pack in a whole lot of veggies in your daily menu, unless you’re a big salad eater. Souping lets you add a mix of vegetables together to give you a flavourful concoction. It’s more convenient to drink up this pureed vegetable soup than to chomp on a bowlful of veggies.
It accommodates spices
Soups allow for the use of a bunch of healthy spices including pepper, cardamom, cumin, basil, oregano, and ginger. These spices not only flavour your soup but also add additional nutritive value.
You can consume a lot of nutrients in the form of soup, more than you could’ve with a juice. So, give your diet a delicious reset with some healthy soups. Here are a few soup recipes from some top chefs to get you started.
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Kashmiri Turnip Soup
Kashmiri Turnip Soup by Chef Thomas Zacharias of The Bombay Canteen
Chef/partner Thomas Zacharias at The Bombay Canteen shares this turnip soup recipe inspired by his love for Kashmiri winter turnips and the subtle use of spices like hing, fennel powder and dry ginger.
1 ¼ cup butter
½ cup garlic, thinly sliced
6 cups sliced turnips (peeled and thinly sliced)
Water as needed
Salt to taste
Sugar to taste
½ cup mustard oil
1tsp hing (asafetida)
2tbsps fennel powder
2tbsps dry ginger powder
Mustard oil for garnish
Fresh fennel for garnish
In a pot, melt the butter and add the sliced garlic and sliced turnips.
Cook on medium heat, stirring regularly until the garlic starts to slightly brown, then season lightly. Add enough water to cover and cook on medium heat for about half hour till the turnips completely break down, then add water as necessary. By the time the turnip is cooked, there should not be too much water left over in the pan.
Meanwhile, heat the mustard oil in a sauté pan till medium hot (not too hot or the spices will burn). Mix together the hing, fennel powder and dry ginger and add it to the mustard oil. As soon as the spices are added, mix quickly and pour into the turnips. Mix and adjust seasoning with salt and sugar.
Blend the entire mixture while it is still warm into a smooth puree and pass it through a double strainer.
Cool down the mixture.
When ready to serve, heat the soup, adjust consistency with water and serve garnished with mustard oil and fresh fennel.
Qutab – e- Qualli
Quta-e-Qualli by Chef Shamsher Ahmed of Sofitel, Mumbai
Chef Shamsher Ahmed of Sofitel, Mumbai shares this soup recipe with heart-warming ingredients like chicken stock and a mix of spices that will leave you feeling warm and cosy this winter.
1.5kg chicken bone for stock
5gms ginger crushed
5gms royal cumin
5gms black pepper
10gms almond paste
5gms broken wheat
2 pieces or 15gms chicken or chicken cube
1 bunch green coriander root
Saffron for garnish
Boil the chicken bones and make a stock with polti masala (mixture of crushed ginger, black pepper, green coriander root and royal cumin). Strain the liquid into another vessel.
Add almond paste to the liquid and cook until it’s the right consistency.
Add soaked wheat and chicken pieces/cubes into the stock.
Garnish with slices of almond and saffron. Serve hot.
Roasted Sweet Potato Soup
Roasted Sweet Potato Soup by Chef Viraf Patel of Cafe Zoe
Chef Viraf Patel from Cafe Zoe, Mumbai shares this roasted sweet potato soup recipe that’s perfect for this chilly season too.
To prep the sweet potatoes
4 large sweet potatoes
Salt & crushed black pepper
For the soup
2tbsps chopped onions
1tsp chopped garlic
1tsp chopped chives
1/2ltr vegetable stock
To prep the sweet potatoes
Wash, peel and cut the sweet potatoes into large chunks, season with the olive oil, salt and pepper and roast in the oven at 180 degrees for 1 hour. The sweet potatoes should be soft and mushy when removed. Mash and set aside.
For the soup
In a saucepan, add the butter and sauté the onion and garlic. Add in the mashed sweet potatoes. Add in the stock and allow to simmer for 20 minutes.
With a stick blender blend into a fine mixture. Pass through a fine sieve.
Bring back to a boil, add in the cream and chives, season and serve.
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