4 Best Winter Warm Soups Recipe | Broccoli Almond | Tomato | Creamy Green Peas

last year

Transcript

00:00 (upbeat music)

00:02 A nice cozy blanket, a bowl of warm soup

00:18 and a good TV series is all I need

00:20 to get through the winters.

00:22 And today we'll be making broccoli almond soup.

00:24 If you're thinking that I'm using almonds in the recipe

00:28 and it's going to elongate it, don't worry.

00:30 I've kept it super simple.

00:32 We're not going to blanch anything.

00:34 Everything will happen in this pan while we saute.

00:37 So I'm going to start with a bit of oil,

00:39 around two teaspoons,

00:42 one clove of garlic, which I've sliced.

00:45 I'm going to saute the garlic for around 10 to 20 seconds,

00:48 just to bring the aroma out.

00:50 And then I'm going to add in some chopped onions.

00:54 This is half a chopped onion.

00:56 (upbeat music)

00:58 I'm going to add a pinch of salt to the onions

01:03 so that they soften properly.

01:05 I don't want them to brown at all.

01:06 The onions have softened.

01:11 I'm using a total of 300 grams of broccoli.

01:16 I've separated it into florets and the stem

01:19 and I've just chopped up the stem in rough pieces.

01:22 I'm just going to saute this first

01:24 to get the rawness out.

01:26 Along with the stems, I'm also going to add in some almonds.

01:34 I'm using around eight to 10 almonds.

01:36 I'm using raw almonds.

01:38 I haven't soaked them or anything,

01:39 but if you don't like the skin,

01:41 you can soak it overnight and take it off.

01:43 We're going to cook this on low to medium heat.

01:46 And if you feel like the stems start catching

01:49 a little bit of color, you can add a splash of water.

01:51 The broccoli stems have a nice bright green color on them.

01:55 That's how we know they are halfway done.

01:57 So now it's time to add in the broccoli florets.

02:00 Usually while making soups, veggies are blanched.

02:10 While blanching the vegetables,

02:12 there's always a lot of water left over.

02:14 And if you don't add it as a stock in your soup,

02:17 it is wasted and all your nutrients

02:19 are also washed away with it.

02:21 By sauteing your veggies on low to medium flame,

02:24 you retain the nutrients as well as color in this case.

02:28 So now our broccoli is looking nice and bright.

02:31 Now I'm going to add in a splash of water

02:34 just to steam it a little bit

02:36 so that it softens a little more.

02:39 The broccoli has softened quite a bit.

02:41 Now I'm going to switch off the flame

02:44 and let this cool completely.

02:45 Many of us turn our faces around

02:50 when it comes to broccoli.

02:51 But if you're planning to eat healthy,

02:53 this can be a game changer.

02:55 Broccoli lowers cholesterol

02:57 and it also keeps you full for a while.

02:59 So it's a great way to add this as a meal in your diet.

03:03 Now this is completely cool and I'm going to grind it.

03:20 So while grinding, make sure you pulse it a few times

03:23 so that the almonds can grind up nicely.

03:26 After that, add water as required.

03:28 I've added up to 1/4 cup of water

03:30 to turn this into a paste.

03:32 Let me show you how it looks.

03:34 It has a nice bright green color

03:36 and the almonds have also ground up properly.

03:39 It's a thick paste, so don't add too much water.

03:42 Now I'm going to add it back to the pan.

03:44 Now to the pan, I'm going to add 1/4 cup of milk.

03:50 The heat is still off.

03:52 Now I'm going to switch on the flame.

03:55 While cooking this, the almonds are going to help

03:57 thicken the soup properly.

03:59 So usually cornstarch is used as a thickener,

04:01 but here the almonds are going to do that job for us.

04:04 We're going to let this bubble

04:09 and cook it for two to three minutes.

04:12 After this, I'm going to add in water,

04:14 around 1/2 a cup to 3/4 cup,

04:18 depending on the consistency that you like.

04:21 Stir this properly so that there are no lumps.

04:26 The soup has been bubbling for a couple of minutes.

04:30 Now we're going to season it with salt and pepper.

04:32 You can taste and adjust the seasoning

04:48 as required.

04:49 Our soup is ready.

04:50 Let's serve it now.

04:51 Let's garnish it with a bit of cream

04:56 and a few sliced almonds.

05:03 Our broccoli almond soup is now ready to serve.

05:08 To make it even better,

05:09 you can have it with a squeeze of lime.

05:11 As the winter approaches,

05:12 soups are a must in every household.

05:15 If you're looking for a new recipe to explore,

05:18 today's recipe is just for you.

05:20 And let's see the recipe for Mexican Soup.

05:22 First, I'm going to start with grilling some tomatoes.

05:26 So I have three tomatoes here

05:27 and I'm just going to place it

05:30 on a grill.

05:31 I'm going to grill it on a medium flame

05:33 and I'm going to cook it for about 10 minutes.

05:35 So I'm going to take this out of the grill

05:37 and I'm going to take this out of the grill

05:39 and I'm going to place it on a grill.

05:42 Also, one onion

05:45 and around 3-4 cloves of Garlic.

05:49 Turn on the flame

05:51 and I'm going to grill these vegetables

05:54 till they are nicely softened.

05:55 The garlic is going to cook very quickly

05:57 so make sure you turn them around

05:59 and remove them in a couple of minutes.

06:01 Keep rotating them as they char.

06:08 The garlic cloves are done

06:10 and directly put them in the blender.

06:12 The onions and tomatoes are nicely charred.

06:16 Let's remove them.

06:18 Once they are slightly cooled

06:23 and you can touch them,

06:24 start peeling them.

06:26 Chop them into pieces.

06:34 Chop the onion also into pieces.

06:36 Put the tomatoes and the onion

06:40 into the blender

06:42 and grind it with the garlic.

06:44 If it's too hot, just wait for a couple of minutes.

06:47 All the ingredients are nicely churned into a puree

06:53 and now I'm going to heat a saucepan.

06:56 In that, I'm going to heat a little bit of oil

06:58 or you can even use butter.

07:00 Heat a tablespoon of oil in a pan

07:02 and once the oil is nice and hot

07:04 into this I'm going to add in

07:06 half an onion finely chopped.

07:08 Saute the onion for a minute.

07:10 Next, add in half a capsicum finely chopped.

07:14 Half cup corn.

07:20 Half a carrot, finely chopped.

07:24 Saute all these vegetables for a minute.

07:29 Next, I'm going to add in half a tomato

07:32 deseeded and finely chopped.

07:34 Cook the vegetables for 2-3 minutes

07:41 and now it's time to strain the puree.

07:44 Sieve it properly.

07:57 Cook the puree for at least 3-4 minutes.

08:00 Let's also add in the seasoning ingredients.

08:06 A tablespoon of chilli flakes.

08:08 A teaspoon of oregano.

08:10 A tablespoon of taco seasoning.

08:13 A teaspoon of sugar.

08:15 Also salt to taste.

08:17 And now time to add in water.

08:24 Add around 2 and a half cups of water.

08:27 And boil the soup for 3-4 minutes.

08:31 I'm also going to make a topping for the soup.

08:34 So I'm going to make Pica de Gallo.

08:36 So I have half a tomato deseeded and finely chopped here.

08:40 Half an onion finely chopped.

08:42 Pinch of salt.

08:44 And some coriander leaves.

08:46 If you like the soup nice and spicy

08:48 you can even add finely chopped green chillies.

08:51 Also a little bit of lemon juice.

08:54 Let me tell you why we should have a bowl of soup before our meal.

08:59 Apart from being appetizing they also aid in digestion.

09:02 So make sure you add it to your dietary plan.

09:05 The soup is nicely boiled and now into this I'm going to add in

09:09 1/4th cup of kidney beans that I soaked for 6-7 hours.

09:13 And pressure cooked it.

09:14 Before turning off your flame, tear in a few tortillas

09:17 and add in the soup.

09:19 This helps in making the soup thick and gives it a nice body.

09:22 If you wish to add some Nacho Chips you can do so.

09:25 I'm going to drop in a few Nacho Chips.

09:27 Let them boil for a couple of seconds.

09:31 Give this a stir.

09:33 The soup is ready, turn off the flame.

09:37 Let's plate this soup.

09:39 Let's grate some cheese.

09:43 Top it with some Pica de Gallo.

09:46 And break some Nacho Chips.

09:49 A hearty filling bowl of soup is ready to beat the winter this year.

09:57 Hello you lovely people, this is me the Bombay Chef Varun Inamdar

10:13 and you are watching 'The Best of Bombay'.

10:15 I'm the Bombay Chef Varun Inamdar and welcome to Rajshri Food.

10:18 Well today's recipe is that of a soup.

10:20 A soup that's going to warm the cockles of your heart.

10:23 And literally an emotion to say.

10:26 This one needs no introduction, the recipe is Green Pea Soup.

10:29 Let's begin.

10:30 Green Pea Soup for me is not just a soup, it's an emotion.

10:35 It's one of the only soups that I loved as a child.

10:38 It's also possibly one of the first soups that I'd ever made professionally.

10:42 Let's begin this recipe with a touch of Oil.

10:45 You could also use a little bit of Butter just to kind of make it nice and rich.

10:48 But really optional because it's going to be loaded with cream.

10:52 Classically in French, well that's a cuisine that all of us always have learnt in hotel school.

10:58 This soup is known as 'Potage Saint-Germain'.

11:02 Well Saint-Germain classically means the inclusion of Peas.

11:06 So whether it's a Consomme or a Cream Soup, it's always Saint-Germain.

11:10 So let's make the Saint-Germain Soup in a very different style.

11:13 Next ingredient, Cloves of Garlic.

11:16 Just roughly bashed.

11:18 Like so.

11:24 This goes straight in the Oil.

11:26 Which is just kind of beginning to heat up.

11:28 Let's add in some Red Onions.

11:32 Let's add these as well.

11:34 With this I'm also going to add in a little bit of White Onions.

11:37 When I say White Onions, I mean the bottoms of the Spring Onion or the bulbs.

12:00 Let's add these as well.

12:02 Let's saute this on high flame for like a minute or so.

12:05 We're not intending to bring any colour in the recipe.

12:08 It's only to ensure that the Onions are just cooked.

12:11 The raw flavour goes out and in goes a single Bay Leaf.

12:18 I'm just going to snip it into two.

12:20 And with this I'm going to add in a very different kind of an ingredient.

12:25 And this is Ajwain or Carom Seeds.

12:28 Well traditionally in the recipe you would either think of say Thyme or Oregano

12:33 or maybe a little modern coming to Basil.

12:36 But this one is Ajwain.

12:37 And why I'm adding this is because this is very easily available in all Indian homes across the globe.

12:43 Let's add this in.

12:44 Just a touch of it, just to bring in that little Thyme all family flavour.

12:49 Which is the identity of Thyme.

12:52 Let's stir this well.

12:54 And with this I'm going to add in Peas.

12:56 Now these are of course blanched fresh Green Peas.

12:59 You can also use frozen by all means.

13:02 While they're fresh in season make the most of Green Peas.

13:06 Let's stir this well.

13:07 And next I'm going to add in Salt of Zacanda.

13:11 I'm sure you've heard a lot about Salt of Zacanda.

13:13 Well this is Salt of Zacanda, transparent, a little bit on your wound and you'll see the dance of Zacanda.

13:19 There's nothing like this.

13:21 Ladies and gentlemen, let's add in regular Table Salt.

13:24 Do not go very adventurous with the Salt because it's a cream soup.

13:29 It's just subtly there.

13:31 Let's add this in.

13:32 And of course this can also be adjusted later.

13:34 So for now I think this is fine and good.

13:37 Let's stir this well.

13:39 And to this I'm going to add in a cup of Water.

13:44 Let's stir this well and allow this to kind of get cooked on high flame.

13:51 This is going to take somewhere around 7 to 8 minutes.

13:54 And while that's happening let's add in 2 more layers of flavour.

13:57 The first one being Coriander.

13:59 Fresh Coriander leaves.

14:01 And along with this I'm also adding in the Spring Greens.

14:08 If you notice I added the whites earlier while sautéing.

14:12 I'm adding a little bit of the green part.

14:14 Just to kind of bring in that extra additional flavour and also accentuate the green colour.

14:20 I'm adding these 2 ingredients not just for its flavour but also for the wonderful green colour to the Green Tea Soup.

14:28 Let's add these in.

14:30 Like I said they are absolutely roughly cut because all of this is going to get blended nice and smooth.

14:38 Let's stir this well and allow this to continue cooking.

14:42 The Peas are well cooked.

14:44 Just as a reminder, Bay Leaf needs to get knocked out.

14:47 And this entire mixture I'm transferring in a larger bowl.

14:53 So that now this can cool down to room temperature.

14:56 Because the next step is blending this into a fine puree.

15:00 Well, I'm saying fine puree because I'm not going to strain this or sieve this.

15:04 I'm going to blend this into a fine puree.

15:07 Well, I'm saying fine puree because I'm not going to strain this or sieve this.

15:11 Technically that's how it's done.

15:13 But I just like to retain the goodness of Peas and the other ingredients.

15:17 This mixture has cooled down well.

15:22 To hasten the process, I've also added in some pieces of Ice.

15:26 Let's transfer this in a blender or a mixie jar.

15:31 And let's blend this.

15:33 The Peas are finally ground and ready.

15:48 Let's have a quick check.

15:49 That's exactly how we want it.

15:53 Let's transfer all of this into the same wok or same pan.

15:58 I'm going to not waste any of this.

16:00 Shake it.

16:05 I'm going to use all the goodness which is here.

16:11 Well, apart from this, I'm going to need a little more water.

16:14 Turn the flame on, medium-high.

16:17 And mix all of this well.

16:20 Well, some people like their soup nice and thick, some like it thin.

16:25 But it's a cream soup, so it's going to be thick.

16:27 Remember that.

16:28 Of course, I'm going to add in some more cream.

16:30 To make it creamier than it already is.

16:33 Cream also can be avoided.

16:35 It's a personal choice completely.

16:37 The only thing is, with the addition of cream, it becomes nice and rich.

16:41 And also with this, I'm going to add in some freshly cracked Black Pepper.

16:50 A quick few stirs, a quick few boils.

16:53 And your cream soup is done and ready.

16:57 Time to plate this now.

16:59 Some generous serving of cream again.

17:13 And finally, some Black Pepper.

17:18 You know the best part about showing you these recipes is,

17:25 You know who gets to taste it first?

17:27 Wholesome, filling, creamy and wonderful.

17:37 You still want me to tell you what to do next?

17:52 Soup is the ultimate comfort food, especially during winters.

17:56 Today, I'm going to show you how to make a heartwarming Mushroom Soup.

18:00 Let's get started.

18:01 So we're going to start off by sautéing our aromatics and mushrooms.

18:05 For which, I'm using a large wok.

18:07 I'm doing this so that the water from your mushrooms will evaporate very quickly.

18:11 So on medium flame, I'm adding 2 tbsp of Oil.

18:15 The oil is hot, so I'm going to add 2 cloves of sliced Garlic.

18:21 And 1 sliced Onion.

18:22 The onions have turned slightly golden brown.

18:31 At this point, I'm going to add Mushrooms.

18:34 These are sliced Button Mushrooms, about 200 gms.

18:37 And now, I'm going to switch the flame to high.

18:40 And sauté this till the mushrooms wilt.

18:44 Now the mushrooms have cooked 50% and left out a little bit of water.

18:48 At this stage, I'm going to add some Salt.

18:50 And you sauté till the mushrooms are completely cooked.

18:57 The mushrooms are completely cooked now.

18:59 I'm going to make a well in the centre.

19:01 And I'm adding 1 1/2 tbsp of Butter.

19:06 And I'm going to add 1/2 tsp of Cumin Seeds.

19:11 And I'm going to mix this well.

19:14 And I'm going to add 1/2 tsp of Turmeric Powder.

19:18 And I'm going to mix this well.

19:22 I'm adding 1 1/2 tbsp of Butter.

19:24 Once the Butter melts, we're going to add 1 tbsp of Flour.

19:33 And make a roux in the centre of the pan.

19:37 Now we'll mix the roux through the Mushrooms.

19:43 And add 1 cup of Water.

19:47 Mix it very well.

19:51 And turn off the flame.

19:52 Now using a hand blender, I'm going to blend the entire mixture.

19:59 In case you don't have a hand blender at home, you can let the mixture cool completely and use a normal mixer.

20:06 You can add more water if you want to adjust the consistency.

20:08 I've added about 1/2 a cup of water extra to our pan so that it blends properly.

20:12 Now we're going to set aside our mixer.

20:15 And switch on the flame again.

20:17 And once the mixture is ready, we're going to add the Mushrooms.

20:21 And I'm going to add 1/2 a cup of Water.

20:24 And I'm going to mix this well.

20:26 And turn off the flame.

20:28 Now I'm going to add 1/2 a cup of Water.

20:31 And mix this well.

20:34 And switch on the flame again.

20:35 Now we're going to bring this to a boil.

20:38 And I'm also going to add some Basil Leaves.

20:41 I've just shredded them.

20:43 Let the soup boil for about 30-40 seconds.

20:54 And then switch off the flame.

20:56 You could also add Cream if you like to this.

20:59 But I like it as it is.

21:01 Instead of water, you can also use Vegetable Stock to thin the soup down.

21:05 Now let's serve this.

21:06 So good!

21:07 [Music]

21:19 (upbeat music)

4 Best Winter Warm Soups Recipe | Broccoli Almond | Tomato | Creamy Green Peas | Creamy Mushroom

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