Winter-Special Veg Soup Recipes To Brave The Cold Season
Healthy winter diet: You'll be surprised to find out the wide variety of vegetarian soups you could try to stay cozy and healthy in this chilli weather
Are the winter chills getting to you? You are not by yourself. Many of us are exhausted as a result of the freezing temperatures, and no amount of layering is helping. Aside from canoodling in your large blanket, eating some warming meals will make a noticeable impact. Soups are a wintertime blessing. A hot, fresh-from-the-oven light lunch packed with nutrients is just what you need to warm up your body and relax your senses. The nutrients will rejuvenate you with a new surge of energy on their own.
If you are a vegetarian, don't assume you don't have a lot of possibilities for making different types of soups throughout the season. You'll be astonished at how many vegetarian soups there are to try to remain warm and healthy in these cold weather. Winter produce provides us with various vegetables that are fresh from the harvesting fields and have distinct health-benefiting features.
Here are some warming soups you can make with winter-special foods for good health:
1. Radish Soup with Tofu Miso Cream
Ingredients of Radish Soup with Tofu Miso Cream
- 2 Medium radishes, peeled
- 1 stalk spring onion with greens
- 1 tbsp vegetable oil
- 20 gms leeks (minced)
- 20 gms celery (minced)
- 1 tsp ginger, grated
- 1/2 litre stock
- 1/2 orange (juiced)
- 1 tbsp miso paste, large
- 1 bunch spinach leaves, chopped
- 1 tsp light soya sauce
For the Cream:
- 50 gms tofu
- 1 tsp miso (A Japanese seasoning)
- 1 tbsp honey
- 1/2 orange (juiced)
- 1 tsp orange zest
- A pinch of togarashi pepper (A Japenese condiment, you can substitute with red chilli pepper)
For Garnishing:
- Handful of bean sprouts
How to Make Radish Soup with Tofu Miso Cream
1.Heat the oil in a skillet and sauté the radishes, radish leaves, and spring onion greens.
2.Mix in the celery and leeks until well combined.
3. Stir in the shredded ginger.
4. Use orange juice to deglaze the pan.
5.Mix with one large scoop of miso paste.
6.Give everything a good toss, then add the vegetable stock.
7.Bring to a gentle simmer.8. Garnish with orange zest.
2. Baby Corn Soup
A baby corn soup with the goodness of cabbage, capsicum and mushrooms. A delight on a wintery night that you definitely try.
- 1 cup baby corn-slit into two, lengthwise
- 4 cups water
- 1 tsp ginger-finely chopped
- 1 tsp garlic-finely chopped
- 1 tsp green chilies-finely chopped
- 1 Tbsp coriander leaves-finely chopped
- 2 Tbsp cabbage-finely chopped
- 2 Tbsp capsicum-finely chopped
- 2 Tbsp mushrooms-finely chopped
- 1 tsp pepper
- 1 tsp soya sauce
- 4 Tbsp cornflour mixed with 1 cup water
- 3 Tbsp oil
- Salt as required
How to Make Baby Corn Soup
1.Fry the ginger, garlic, coriander leaves, and green chilies in a pan for about 2 minutes.
2.Stir-fry the corn and all of the vegetables (excluding the cabbage), pepper, and salt 2-3 times.
3.Combine the soy sauce, water, and salt. Allow it to boil, then reduce the heat and add the cornflour mixed with water, stirring frequently until it thickens slightly before adding the cabbage.
4.Remove from heat and serve right away.
3. Turnip and Zucchini Soup
Ingredients of Turnip and Zucchini Soup
- 1/ cup water
- 2 Tbsp onions, chopped fine
- 1 Tbsp garlic, chopped
- 1 cup turnip, chopped
- 1 cup zucchini or use can also use bottle gourd
- 3 cups vegetable stock
- A handful of chopped spinach
- 1/2 Tbsp ginger, chopped fine
- 1/2 lemon, juice
- A pinch of salt
How to Make Turnip and Zucchini Soup
1.In a small saucepan, add about 1/4 cup of water.
2.Combine the onions and garlic.
3.Sauté them in the water for a few minutes, or until they begin to emit a pleasant perfume.
4. Finally, add the turnip. Allow it to cook for about 5 minutes, covered.
5.After 5 minutes, remove the lid and add the zucchini.
6.Add some veggie stock now.
7.Add the spinach once the vegetables are nice and tender.
8.To modify the consistency, add a bit more stock.
9.Combine the ginger, lemon juice, and salt in a mixing bowl.
10.Combine thoroughly. When the vegetables are soft enough, purée them in a blender.
11.Reserve some of the vegetables and stock in the pan.
12.Return the purée to the pan of vegetables.
13.Reheat and serve.
14. Garnish with chopped parsley
4. Corn And Miso Soup
Ingredients of Corn and Miso Soup
- 1/2 Cup Corn
- 1 1/4 cup Corn kernels (creamed)
- 3 cups Vegetable stock
- 1 1/2 tbsp Butter
- 1 Onion, finely chopped
- 2 tbsp White miso
- to taste Salt
- 1/4 tsp Black pepper (freshly ground)
- For drizzling Chili oil
How to Make Corn and Miso Soup
1.In a medium pot, combine corn and creamed corn kernels with 2 cups vegetable stock; add more liquid as needed.
2.Bring to a boil and simmer for 12 hours, or until the stock is imbued with corn flavor.
3. Melt butter in a nonstick skillet. Cook until the onion is transparent, about 3 minutes.4.Stir in the miso and 12 cup corn stock to dissolve the miso.
5.Add the corn kernels and the remaining 12 cup corn stock and simmer until the corn is tender, about 02 minutes. Set aside and allow to cool.
Blend until smooth. Add the stock. Back into the pot, drain the soup through a fine-mesh soup strainer and season with salt and pepper. Cook for 02 minutes.
7.Ladle the soup into four bowls.
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