Indian Winter Soup Food
INDIAN WINTER SOUP
This warming winter soup is high in fibre, low in fat and can be frozen for ultimate convenience
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Number Of Ingredients 21
Steps:
- Rinse the pearl barley and cook following pack instructions. When it is tender, drain and set aside. Meanwhile, heat the oil in a deep, heavy-bottomed pan. Fry the mustard seeds, cumin seeds, chillies, bay leaf, cloves, cinnamon and turmeric until fragrant and the seeds start to crackle. Tip in the onion and garlic, then cook for 5-8 mins until soft. Stir in the parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices. Sprinkle in the paprika, ground coriander and seasoning, and stir again.
- Add the lentils, pearl barley, tomatoes and 1.7 litres water. Bring to the boil then turn down and simmer until the vegetables are tender. When the lentils are almost cooked, stir in the chopped coriander, ginger and lemon juice.
Nutrition Facts : Calories 445 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 0.14 milligram of sodium
INDIAN WINTER SOUP
Indian winters brings with it the best harvest of fruits and vegetables. Here is one beautiful and tasty combination for soup.
Provided by damyantiben
Categories Chunky Indian Soups Jhat-Pat Soup
Time 30m
Yield 1
Number Of Ingredients 15
Steps:
- MethodHeat the oil in a deep pan, add the cumin seeds.When the seeds crackle, add the onions and saute till they turn translucent.Add the remaining ingredients and mix well and cook for 5 minutes, adding water if required.Serve this smooth creamy soup garnished with grated panneer.
ITALIAN STYLE WINTER SOUP
This is an excellent spicy, rich soup. Simple to make, yet delicious! I whipped it up a couple of years ago for my wife and myself, and now I get numerous requests every year to make it. I hope you enjoy. Use bratwurst or your favorite sausage.
Provided by Darrin Hands
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h40m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium heat. Add garlic and onion and saute for 3 minutes, or until tender. Add the sausage, browning well on all sides, about 5 minutes.
- Add the chicken stock, oregano, basil and parsley. Bring to a boil, reduce heat to low and simmer for 1 hour.
- Add the rice and simmer for 30 more minutes. Finally, add the cream, stirring well. Remove from heat and let soup rest for 5 minutes before serving.
Nutrition Facts : Calories 282.2 calories, Carbohydrate 26.6 g, Cholesterol 37.1 mg, Fat 16.1 g, Fiber 0.7 g, Protein 7.3 g, SaturatedFat 6.2 g, Sodium 685.2 mg, Sugar 0.5 g
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11 SAVOURY INDIAN SOUPS TO KEEP YOU WARM IN WINTER
From huffpost.com
Author Sonam Joshi
- Rasam. Advertisement. This south Indian staple made with toor dal is thinner and lighter than sambar, and gets its tangy, piquant taste from tamarind, tomatoes and lemon.
- Sweet and sour pumpkin chaaru. Advertisement. Inspired by a traditional Andhra favourite, this pumpkin soup has the perfect balance of spicy, sour, sweet and salty notes.
- Tomato saar. This tangy vegetarian soup from Maharashtra is made by boiling and pureeing tomatoes, which are then flavoured with tamarind, cumin, mustard seeds, curry leaves and peppercorns.
- Mulligatawny soup. Advertisement. A legacy of the British Raj, this Anglo-Indian soup originated in Madras and is a hybrid preparation that marries two distinct culinary traditions.
- Ulava charu or horsegram lentil soup. This traditional rasam-like soup from Andhra Pradesh is made with horse gram lentils or ulavalu, which are a good source of protein, calcium and iron.
- Murungai keerai or drumstick leaves soup. Drumstick leaves are rich in amino acids, vitamins, antioxidants and minerals such as calcium, iron, zinc and magnesium.
- Kharode ka soup. Also known as paya ka shorba, this Mughlai clear bone broth is made with goat or lamb trotters. It is slow-cooked by simmering meat and bone marrow for hours to release its nutrients such as amino acids and minerals such as calcium.
- Kashmiri gosht yakhni shorba. The Persian term shorba encompasses soups made with tomato-and-coriander, chicken, dal and even yoghurt. This Kashmiri mutton broth is ideal for gloomy winter nights.
- Bottle gourd soup. Advertisement. Lauki or ghiya is most people's least favourite vegetable, but this recipe makes it a little more palatable by using it as a base for a moong dal soup.
- Kaireeche saar or raw mango soup. Popular in the Konkan region of Maharashtra, kaireeche saar combines raw mango and jaggery, giving it a delicious sweet-and-sour taste.
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