Cold weather calls for nice warm dishes, so folks warm up from the inside with some healthy winter soups and stews. Not only are they great ways to beat the chilly temperature, but they can be amazingly nutritious. These comforting and craveable recipes can safely be tagged as the coziest winter food! So weather you make them for game day, cold evenings or easy leftover lunches, these yummy soups and stews are sure to warm your heart in more ways than one. So get your pen, paper and ingredients ready before the winter storm hits.
Expert Chef Ashish Rai, Head – Culinary, Barbeque Nation Hospitality gives us three mind-blowing recipes below, to fend off the winter chills.
- For the Broccoli Stew
- 1/2 kg Broccoli Flowerets
- 4 Tbsp oil
- 2 onions finely chopped
- 1 red chilli (chopped)
- 2 green chillies (chopped)
- 1 Tbsp ginger-garlic paste
- 2 tomatoes (chopped)
- 2 potatoes (diced)
- Coconut milk- 1st and 2nd extract from 1 coconut
- Salt & Pepper
- 1 lemon
- Small bunch of coriander
For the Broccoli stew:
- In a deep pan, take some oil, add chopped onions, red chilli, green chilli, ginger garlic paste. Fry until soft and golden.
- Add Broccoli to the masala mix and fry for 3 minutes
- To the Broccoli, add tomatoes and potatoes and mix well. Add 2nd extract coconut milk.
- Season the broccoli with pepper, salt and add water. Put the lid on and simmer for 5 minutes.
- To the broccoli add 1st extract of coconut milk, coriander and lemon juice. Cook for another 2 to 3 minutes. Serve hot with dosa, roti or rice.
Adding Diced carrots gives out good taste. Don’t overcook or else the broccoli will discolor.
Cream Of Mushroom Soup
600 g mushrooms
1 onion, peeled and sliced
2 sticks celery, trimmed and sliced
3 cloves garlic, peeled and sliced
Few sprigs of fresh parsley leaves chopped
Few sprigs of fresh thyme
1 ltr vegetable stock
Salt to taste
Freshly ground black pepper
50 ml cooking cream
- Peel off any tough outer skins of the mushroom caps, slice finely and set aside. Heat a large saucepan over a medium heat and pour in olive oil. Add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, place a lid on top and cook until softened. About 4 mins
- Spoon few mushrooms out of the pan and set aside. Pour the stock into the pan and bring to the boil. Turn the heat down and simmer for 15 minutes. Season with salt and pepper, then whiz with a hand-blender until smooth. Pour in the cream, bring to a boil, and turn off the heat.
- Top with most of the reserved mushrooms and drizzle with olive oil. Spoon the soup into deep, individual bowls, garnish with the chopped parsley and remaining mushrooms, and serve hot.
Pumpkin & Sweet Potato Soup
- 60ml olive oil
- 1 large onion, finely chopped
- 1 tablespoon grated ginger
- 500g Red pumpkin, peeled, deseeded, coarsely chopped
- 250g sweet potato, peeled, coarsely chopped
- 1 tablespoon ground cumin
- 5 cups Vegetable stock
- 2 pieces Lebanese bread
- 1/3 cup chopped fresh coriander
- 1 long fresh red chilli, halved, deseeded, finely chopped
- 2 tablespoons shredded coconut
- Heat half the oil in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add half the ginger and cook, stirring, for 2 minutes. Add the pumpkin, sweet potato and half the cumin and cook, stirring, for 2 minutes.
- Increase heat to high, add the vegetable stock , bring to boil. Reduce heat to medium-low. Simmer and cook until the pumpkin and sweet potato are very tender. Set aside to cool slightly. Transfer to the jug of a food processor and blend until smooth. Season with salt and pepper.
- Combine the coriander, chilli, coconut and remaining ginger in a small bowl.
- Ladle the soup among serving bowls. Top with the coconut mixture.
Here’s to happy healthy meals!