5 Tasty and Yummy Soups To Have As Comfort Food

Soup can be your best friend when it comes to comfort food. These are easy to make, tasty to eat and will put a check on your calories too. New Woman shares 5 delicious soup recipes here.

5 Tasty and Yummy Soups To Have As Comfort Food

 

 

Soups can be used in a lot of ways. It can be a appetizer, a healthy afternoon snack, a late evening binge on and delicious comfort food to lift up your mood at any time. New Woman curates these soup recipes to make your life yummier.

1. Tomato Soup

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Ingredients

  • Tomatoes – 10-12 medium
  • Garlic – 4 cloves
  • Carrot – 1/2 medium
  • Celery – 2 inch stick
  • Onion – 1 medium
  • Basil leaves a few
  • Sugar – 1 tbsp
  • Oil – 1/2 tbsp
  • Butter – 1 tbsp
  • Bay leaf – 1
  • Peppercorns – 4-6
  • Salt to taste
  • Peppercorns crushed – 1/2 tbsp

Method: Wash and cut tomatoes into quarters. Peel, wash and chop garlic, carrots into roundels, celery, onion, basil leaves. Heat oil and butter in a pan, add bay leaf, peppercorn, sliced onions and saute until translucent. Add the chopped garlic and celery, stir-fry briefly. Add carrot roundels and tomatoes, stir-fry for a minute and add three cups of water and boil. Cook for ten to fifteen minutes. Strain the blended mixture through a strainer. Remove peppercorns and bay leaf from the residue and allow it to cool. Blend in a mixer to get a smooth puree. Pass it through a sieve or strainer. Add the reserved liquid to the pureed tomatoes and adjust the consistency. Put it back on heat. Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes. Just before serving, add the basil leaves.

2. Almond soup

Ingredients

  • 20 almonds (badam)
  • 3 cups – white stock
  • 2 tbsp – butter
  • 1 tbsp – plain flour (maida)
  • 3 to 4 drops – almond essence
  • salt and to taste
  • 2 tbsp – fresh cream

For Garnishing: 2 tbsp – roasted almond (badam) slivers

Method: Soak the almonds in hot water for 20 minutes, drain and remove the skin. Blend the almonds in a mixer till coarse. Keep aside. Heat the butter in a deep non-stick pan, add the plain flour and sauté on a medium flame for 30 seconds. Add the almond coarse paste, white stock and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the fresh cream, salt and pepper and mix well.Serve hot garnished with almond slivers.

Also Read: 3 Simple Snack Recipes For The Ultimate Evening Party

3. Baked Beans Soup

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Ingredients

  • 1/2 cup- soaked rajma (kidney beans)
  • 1 1/2 tbsp- oil
  • 1/2 cup -finely chopped onions
  • 3 garlic cloves, roughly chopped
  • 1 1/2 cups- finely chopped tomatoes
  • 1/2 tbsp- chilli powder
  • salt to taste
  • 1 tbsp- lemon juice
  • For The Garnish: 1 tbsp- finely chopped yellow capsicum, 1 tbsp- finely chopped green capsicum, 1 tbsp- finely chopped spring onion greens, 1 tbsp- finely chopped tomatoes

Method: Heat the oil in a pressure cooker, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the rajma, chilli powder, salt and 2 cups of water, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Allow the mixture to cool completely and blend in a mixer to a smooth purée. Transfer the purée into a deep non-stick pan, add ½ cup water and mix well. Bring to a boil and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the lemon juice and mix well. Serve hot garnished with yellow capsicum, green capsicum, spring onions greens and tomatoes.

4. Beetroot Soup

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Also Read: Healthy Snack: Corn Chips

Ingredients

  • 1 big beetroot
  • 1 tbsp – butter
  • 1 tbsp – plain flour (maida)
  • 3/4 cup – milk
  • salt and freshly ground black pepper (kalimirch) powder to taste
  • 1 tbsp – fresh cream

Method: Combine the beetroot with enough water and pressure cook for 4 whistles. Allow the steam to escape before opening the lid and peel the beetroot and chop them roughly into big cubes. Combine the beetroot cubes with ¾ cup of water and blend in a mixer to a smooth mixture. Strain and keep aside. Heat the butter in a broad non-stick pan and add the plain flour and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Add the milk and the beetroot mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the salt, pepper and fresh cream and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot.

5. Bottle Gourd and Onion Soup

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Ingredients

  • 2 cups – chopped bottle gourd (doodhi/lauki)
  • 1 cup – chopped onions
  • 1 cup – chopped potatoes
  • 1 cup – white sauce
  • salt and freshly ground black pepper (kalimirch) to taste.

Method: Combine the bottle gourd, onions and potatoes along with 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Cool completely, once cooled, blend it in a mixer till smooth. Transfer the mixture in a deep non-stick pan, add the white sauce, salt and pepper powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot.

Also Read: Evening Snacks: Instant Bhel Puri Recipe

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