Want to enjoy soups this winter? Try these four easy recipes

It is that time of the year when all we want to do is enjoy something warm to keep the winter chill away It is known that soups are an excellent method to stay hydrated and satisfied because they are primarily liquid Interestingly your immune system gets a boost from them You can ward off the flu and colds with soup and they also work as a fantastic remedy for illness Majority of soups are packed with ingredients that combat sicknessRecipes curated by Swapnadeep Mukherjee executive chef The Metropolitan Hotel amp SpaCarrot and ginger soupIngredientsOlive oil 1 tbspGinger 1 tbspCelery 1 tbspDiced carrots 100 gmsVegetable stock 300 mlSugar 2 tbspSalt pepper according to tasteMint leaves ginger sticks to garnishMethod1 Heat 1 tbsp of olive oil in a pan and saute 1 tbsp of ginger and 1 tbsp of celery2 Add 100 gms of diced carrots and saute for 10 minutes3 Add 300 ml vegetable stock and continue to cook till the carrot is cooked4 Remove from heat and blend Strain through a strainer and add 2 tbsp of sugar if required5 Add salt and pepper to taste6 Garnish with mint leaves and ginger sticks and serve hotKala Channa and ankurit moong ShorbaIngredientsBlack channa 200 gmSprouted green moong 100 gmGinger 20 gmGarlic 15 gmGreen coriander 25 gmVegetable oil 50 mlCoriander seeds 1 tspCumin seeds 1 tspGram flour 1 tbspSalt to tasteBlack peppercrushed to tasteImli 50 gmMethod1 Soak black channa overnight Soak imli in 200 ml of water Strain and reserve the liquid2 Change water mix with 23rd sprouted green moong add salt and put to boil3 Add crushed ginger and coriander to the pot Cook till soft4 Add smashed garlic followed by cumin and coriander seeds5 When they start to crackle add gram flour and cook till sandy texture6 Cool and keep aside7 Blend black channa with a hand blender8 Strain finely in another pan Put on heat9 Now add gram flour mix and cook for another 10 minutes till required consistency achieved Now add tamarind water10 Check for seasoning Serve hot with boiled riceMakai ShorbaIngredientsGolden corn roasted 200 gmVegetable oil 15 mlGarlic clove 5 noGinger 5 gmCumin seeds 3 gmCoriander seeds 2 gmMaida 10 gmTurmeric 2 gmSalt to tasteBlack pepper to tasteFresh coriander shoots 5 gmMethod1 Blend half roasted corn to make a fine paste and coarsely grind the remaining corn2 Heat oil in a pan3 Add chopped garlic clove When golden add cumin and coriander4 Now add ginger coriander shoots turmeric and maida Cook for another 2 minutes till sandy texture5 Now add water approx 100 ml Cook for another minute6 Strain into another pan Discard residue7 Now add pureed and coarsely grounded corn8 Bring to a boil and simmer to required consistency9 Check seasoning and serve hot with accompanimentsQuinoa Cauliflower ShorbaIngredientsCauliflower 150 gmQuinoa 50 gmOnion 50 gmGarlic 10 gmBay leaves 1 noStar anise 2 gmVegetable stock 100 mlOil 20 mlCream 10 mlMethod1 Take a pan add some oil and heat it on medium flame2 Add onion and garlic cook for 1 minute then add bay leaf star anise cauliflower and quinoa and cook for 5 minutes3 Add vegetable stock then bring to boil reduce heat for 10 minutes or until cauliflower and quinoa is cooked properly Once cauliflower and quinoa is cooked properly remove bay leaves and star anise4 Transfer shorba to a large blender Add small amount of stock and blend until creamy Strain shorba and reheat and serve hot5 Garnish with creamAlso Read Mumbai chefs share innovative traditional recipes to make ridge gourd tastyThis story has been sourced from a third party syndicated feed agencies Midday accepts no responsibility or liability for its dependability trustworthiness reliability and data of the text Midday managementmiddaycom reserves the sole right to alter delete or remove without notice the content in its absolute discretion for any reason whatsoever