A soupy winter

Broccoli soup

Ingredients:

 1 medium size broccoli 
 1 big onion, chopped roughly
 8-10 crushed garlic pods
 Salt to taste
 1 tsp pepper powder
 1 tbsp olive oil or butter 
 Cream for garnishing 

Method

In a pressure cooker heat oil/butter, add the onion and garlic and sauté well. Now add the broccoli florets along with salt and pressure cook for one whistle. Once it cools down, blend it and boil the mix for a few minutes. Add pepper powder. Garnish with cream and serve hot.

Coriander oats soup

Coriander oats soup

Ingredients:

 1 bunch coriander, chopped
 4 cups water
 3 tbsp oats
 ½ cup boiled vegetables (beans, carrots, peas, corn)
 1 lime
 ¼ the cup chopped onion
 2-3 pods garlic, crushed
 1 tbsp olive oil

Method

In a big, thick pan heat oil. Add the garlic and onion and sauté for a few minutes. Now add the water and boiled vegetables. Once the mix starts to boil, add the oats. Continue boiling it on a medium flame for five minutes. Now add the chopped coriander and squeeze out the juice of the lemon in the soup. Serve it hot with bread.

Salsa soup

Salsa soup

Ingredients 

 5-6 tomatoes, chopped
 2 onions, chopped
 8-10 garlic pods, crushed
 ½ cup diced capsicum 
 ½ cup boiled 
 Rajma/kidney beans
 1 tbsp olive oil
 ½ tsp mixed herbs
 2 cups water
 Salt to taste

Method
In a thick pan heat some oil and add the onions, garlic, tomatoes and water. Let it boil on a high flame. Now add the capsicum and kidney beans. Once everything starts to cook, crush the tomato, beans and capsicum pieces with a ladle and let the soup thicken. This soup is usually watery, unlike regular soups. Finally, add the mixed herbs and switch off the flame. Serve the soup with some nachos or tortilla chips.

Moong soup

Moong soup

Ingredients  

 1 cup moong (soaked for 4-5 hours)
 1 tbsp ghee
 1/2 tsp jeera
 Salt to taste
 1 tsp pepper powder
 1/2 tsp ginger, chopped

Method
Pressure cook the moong with some salt and the chopped ginger. Blend the cooked moong mix and strain it. In a big pan heat some ghee and add the jeera. Let it splutter, then add the moong. Let the mix boil for a few minutes. Now add the pepper powder and serve hot.

Garlic greens soup

Garlic greens soup

Ingredients:

 1 cup chopped garlic greens
 1 tbsp olive oil/butter
 ¼ cup finely chopped cauliflower
 ¼ cup thinly sliced baby corn
 2 tbsp green peas
 3 cups water
 2 tbsp corn flour
 ½ tsp pepper powder
 Salt to taste

Method

In a thick pan heat oil/butter and add the garlic greens, salt, cauliflower, baby corn, peas and sauté for a few minutes. Now add the water and allow it to boil. Mix the corn flour in ¼ cup water and add to the boiling soup. Continue boiling until the soups thickens, sprinkle pepper powder and switch off the flame. Serve it hot with breadsticks.

Payal Valera, Home chef