•  Recipes

    Soup it up!

  • – Food and Wine India

    Delectable soup recipes for your healthy & comfort eats.

    Aah the monsoons! When the sky turns grey and the weather starts to give those cozy and cold vibes, first thing you do is snuggle up in your blanket with a bowl of your favorite soup. This season is a perfect chance to stay at home and get the gourmand in you experiment with different flavours and recipes. A bowl of soup can instantly perk up your mood, soothe your palate and make for a perfectly balanced, nutritious and light meal. Thus, Food and Wine India has brought to you a collection of delicious soup recipes that are totally delectable, healthy and easy to make. What are you waiting for? C’mon get your aprons and soup it up!

    1. Parsnip Bisque with White Truffle Oil

    This easy to make soup is the perfect way to impress your gourmet friends. With the richness of truffle oil and nutrition of parsnips, this soup is your go-to meal this monsoon. Veggie lovers can easily replace the chicken broth with vegetable broth.

    Serves 4

    YOU WILL NEED:

    • 4 cups peeled and chopped parsnips
    • 2 cups skim milk
    • 1 chicken broth (or vegetable broth)
    • 2 tbsp parmesan cheese, grated
    • salt and white pepper to taste
    • 6-10 drops white truffle oil
    • 6-10 toasted hazelnuts
    • parsley sprigs, to garnish

    INSTRUCTIONS

    • In a large saucepan, combine parsnips, milk, and broth of your choice. Simmer over medium low heat for 15-20 minutes or until vegetables are very tender.
    • Add mixture to a blender with parmesan cheese and blend until smooth.
    • Add salt and pepper to taste.
    • Ladle into 2-4 bowls or cups, sprinkle with hazelnuts, white truffle oil, parsley sprigs and serve hot.
    1. Seafood Stew (Cioppino)

    This classic seafood soup is sure to calm your nerves and get rid of those monsoon blues this season. Indulge in some amazing flavours of the sea with the abundance of seafood used in the recipe. Note that if fresh seafood is not available you can use frozen ingredients as well.

    Serves 6

    YOU WILL NEED:

    • 4 cloves garlic, minced
    • 2 medium onions, diced
    • 1 bay leaf
    • 1 tsp dried oregano
    • 1 tsp dried hot red pepper flakes
    • 1+1/2 tsp salt
    • 1/2 tsp black pepper
    • 1/4 cup olive oil
    • 1 yellow bell pepper, diced
    • 2 tbsp tomato paste
    • 1+1/2 cup dry red wine
    • 1 can whole plum tomatoes, broken up
    • 1 cup chicken broth
    • 500gm crab claws, cracked
    • 500gm lobster tails, cleaned, cut into pieces
    • 9 clams, scrubbed
    • 9 medium fresh mussels, beards removed
    • 250gm fresh or frozen cod, cut into cubes
    • 250gm large shrimp, shelled and deveined, tails intact
    • 375 gm sea scallops
    • 1/4 cup fresh parsley, chopped
    • 3 tbsp fresh basil, finely chopped

    INSTRUCTIONS:

    • Cook garlic, onions, bay leaf, oregano and red pepper flakes with salt and pepper in oil in a heavy pot over medium heat, stirring until onions are softened, about 5 minutes.
    • Add tomatoes with their juice and broth and simmer and cook covered for 30 minutes. Season with salt and pepper.
    • While stew is simmering, add crab, lobster, clams and mussels. Cover and simmer for 5-10 minutes or until clams just open. Transfer clams to a bowl, and discard any unopened clams.
    • Add cod, shrimp and scallops to stew, and simmer, covered, until just cooked through, about 5 minutes.
    • Discard bay leaf, then return the clams to pot and gently stir in parsley and basil.
    • Serve immediately in large soup bowls.
    1. Chicken and Coconut Soup

    Let your palate dive into the delicious combination of coconut and chicken this season.  With the smoothness of coconut milk and the filling proportion of chicken topped with chilli peppers and sprouts, this indulgent Thai soup will certainly wake up your taste buds.

    Serves 12

    YOU WILL NEED:

    • 1/4 cup vegetable oil
    • 1 medium onion, chopped
    • 1 tbsp green curry paste
    • 1 tbsp red curry paste
    • 3 whole cloves garlic, minced
    • 1 tbsp fresh ginger, minced
    • 1 yellow bell pepper, diced
    • 1/2 cup fresh shiitake mushrooms, stems removed, thinly sliced
    • 8 cups reduced chicken broth
    • 6 boneless, skinless chicken thighs
    • 2 cups coconut milk
    • 1 tbsp curry powder
    • 3 tbsp brown sugar
    • 1/4 tsp crushed red pepper flakes
    • 2 onions, thinly sliced
    • 1/4 cup fresh cilantro, chopped
    • 2 chilli peppers, thinly sliced
    • 1/2 cup bean sprouts
    • 1/4 cup fresh basil leaves
    • 2 tbsp fresh mint leaves
    • 1 lime, cut into wedges

    INSTRUCTIONS:

    • In a large stock pot, sauté onion, curry paste, garlic, ginger, bell pepper, and shiitake mushrooms in oil over medium heat until softened.
    • Add chicken broth and bring to a simmer. Add chicken thighs. Simmer on low for 15-20 minutes or until chicken is cooked through. Remove chicken with a pair of tongs, and set aside until cool enough to handle. Shred the chicken into pieces, and set aside.
    • Add coconut milk, curry powder, brown sugar and red pepper flakes to soup. Let the soup cook on simmer for few minutes. Add chicken back to soup and simmer for another 15 minutes.
    • Ladle into bowls, and top with chopped green onions, cilantro, chilli pepper slices, bean sprouts, basil, mint, and a one wedge of lime squeezed over the top and serve hot.
    1. Vegan Mushroom Soup

    Serves 12

    For all the ardent mushroom lovers, this soup is perfect indulgence. This plant-based broth is absolutely nutritious beneficial to the digestive and immune system as the vegetables in the broth are a rich source of vitamins and minerals. Top the soup with millet and brown rice ramen noodles and you get a perfect relishing meal for the day.

    YOU WILL NEED:

    • 24 cups water
    • 2 packets of wild mushrooms, sliced
    • 1 red onion, roughly chopped
    • 2 cups celery, roughly chopped
    • 2 cups carrots, roughly chopped
    • 1 cup kale stems, chopped
    • 1 cup packed fresh parsley
    • 1/2 cup sun-dried tomatoes
    • 3 inches fresh ginger, roughly chopped
    • 4 cloves garlic, roughly chopped
    • 1 tbsp dried oregano leaf
    • 1 tbsp dried thyme
    • 1 tbsp cumin seed
    • 1 tbsp fennel seed
    • 1 tbsp sea salt + more to taste
    • 1 tbsp ground black pepper
    • 4 tbsp apple cider vinegar
    • 1 tbsp turmeric powder
    • 2-4 tbsp olive oil
    • 5 tbsp red miso paste (or white miso paste)
    • 2 Lemon, sliced
    • 2 cups scallions, sliced
    • 2 cups firm tofu, diced
    • Millet and brown rice ramen noodles

    INSTRUCTIONS:

    • Add 12 cups water to a stock pot and set over medium-high heat. Add the mushrooms and simmer the liquid until reduced by half. Note that the cooking time here varies but it generally takes 45-60 minutes. Reserve the mushrooms for garnish.
    • Add the onion, celery, carrots, kale stems, parsley, sun-dried tomatoes, ginger, garlic, oregano,thyme, cumin, fennel, sea salt, black pepper and apple cider vinegar to the mushroom tea. Add the rest of the water and simmer covered for 30-60 mins. Note that the liquid should be reduced at least by 1/4 and the vegetables should be meltingly soft.
    • Turn the burner off and let cool for 10 minutes before straining off the cooked plant-material into another large pot.
    • Add the turmeric powder and a generous swirl of virgin olive oil to the broth. Once the broth is properly cooled to a palatable temperature, add the miso paste.
    • Taste and adjust salt and spices as you like. Dilute with water if the broth seems too strong for your taste.
    • Now to make the soup, you can add fresh sliced scallions, sliced lemons, reserved mushrooms and diced tofu and some brown rice ramen noodles to make a delicious filling meal.
    • Note that the broth can be frozen for one month.
    1. Vegan Beet Soup

    This beautiful magenta colored soup is something that will surely warm you up on a cold monsoon evening. Note that hemps hearts can be omitted if not available. With the creaminess of coconut milk (creamy yet healthy!) balanced by the tanginess of the apple cider vinegar and lime juice, this protein packed soup is surely a must try.

    Serves 4

    YOU WILL NEED:

    • 1 tbsp virgin olive oil
    • 1 onion, chopped roughly
    • 2 large beet, peeled and cut
    • 6 cups water (or vegetable stock)
    • 3 tbsp apple cider vinegar
    • 2 cloves garlic, minced
    • 3 inches ginger, minced
    • 1 tbsp coriander seed, freshly ground
    • 2 tsp cumin seed, freshly ground
    • 1 tsp black pepper, freshly ground + more to taste
    • 1 tsp salt + more to taste
    • 1/4 cup hemp hearts
    • 2 tbsp cashew butter
    • 2 cups coconut milk
    • 1 tbsp lime juice
    • Handful chopped cilantro, to garnish
    • Pink peppercorns, hemp hearts and a drizzle coconut milk to garnish

    INSTRUCTIONS:

    • Set a large soup pot over medium high heat. Add the olive oil and chopped onions and cook until the onions start to brown and become translucent, stirring occasionally.
    • Add the beet, water or vegetable stock, apple cider vinegar, garlic, ginger, ground coriander, ground cumin, black pepper and salt. Cover the pot and bring to a low boil until the beet pieces are fork tender. The general cooking time for this is 10-15 minutes.
    • Cut off the heat and add the hemp hearts, cashew butter, coconut milk and lime juice. Using a blender on high speed, blend the soup until smooth and creamy. Adjust the seasoning according to your taste.
    • To serve, add the soup to your bowls and garnish with chopped cilantro, pink peppercorns, more hemp hearts and a drizzle of coconut milk. Serve hot with lime wedges on the side.