Winter Warmers!

It’s time to take out your woollens and cuddle up on the couch with a cup filled with warm goodness…so why not try some new recipes for soups! I present to you a variety of vegetarian soup options. Do try these at home and enjoy your favourite film!

Almond soup


  • 50 gram almonds, blanched
  • 2 tbsp. Butter
  • 4tbsp. Plain flour
  • 4 cups  Water
  • 1cup  Milk
  • 1/12tsp  Salt or according to taste
  • 1/4tsp Freshly ground black pepper
  • Pinch of nutmeg powder
  • 4tbsp. Cream
  • Fresh parsley leaves for garnish

Chop 5-6 almonds fine and blend the rest with milk in the blender.
Heat butter and sauté the chopped almonds till lightly brown, keep aside for garnishing, add plain flour sauté and add milk & almond .
Stir, add 1cup stock or hot water, Mix well. Let it simmer for 2 minutes.
 Add Black pepper, nutmeg powder, salt & cream. Remove from fire garnish with Toasted Almonds & parsley leaves. Serve with Soup sticks.

Cream Of Spinach Soup


  • 1 Bunch spinach leaves, Blanched & pureed
  • 1tbsp Butter
  • 1/2tsp finely grated ginger
  • 11/2 tsp plain flour
  • 2 cup milk
  • 1tsp salt
  • 1/4tsp black pepper
  • 1/8tsp nutmeg powder
  • 1/8 tsp ground clove
  • 2tbsp cream

Heat pan add butter & plain flour on slow fire, stir.

Add ginger, pepper, nutmeg powder, Spinach puree, salt, pepper and milkMix it. Cook 2 minutes. Add cream & serve piping hot.

Crunchy Carrot & Broccoli soup


  • 2tbsp slightly toasted hazel nuts ( Crushed)
  • 1tbsp butter
  • 1 carrot, diced
  • 1inch ginger, chopped
  • 6 pieces of broccoli florets, chopped (about 2 crowns)
  •  2 cups vegetable stocks
  •  2 cups skim milk
  •  3-4 strand saffron soaked in the milk.
  •  salt and black pepper to taste


Wash vegetables. Heat butter in a pan adds ginger, carrot, broccoli and sauté.  

Add salt, pepper, vegetable stocks, cover the pot and cook about 7-8 minutes, until carrot & broccoli is tender. Blend this into a blender and transfer this again to the pot. Add Milk & hazel nuts, simmer add saffron .Serve it with grilled French bread. 

Spicy Tomato soup


  • 2 tablespoons extra-virgin olive oil
  • 3-4 fresh basil leaves
  • 1 t dried oregano
  • 1 to 1½ teaspoons red pepper flakes
  • 2 (28-ounce) cans whole tomatoes (preferably Italian plum tomatoes)
  • 1½ cups water
  • 1tsp salt or according to the taste
  • 1/2tsp mix spice (Clove, Black cardamom and star anise) powdered
  • Freshly ground black pepper
  • Fresh cream or sour cream for garnish
Heat the olive oil in a large saucepan over medium heat until hot. Add Basil Leaves, red pepper flakes, and oregano and tomatoes with juices and water.
Bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the flavors have melded, about 10-12 minutes.
Add all the spices. Season with salt and pepper, remove from the heat, and let cool briefly, about 5 minutes. Blend this and strain.
Return the soup to the saucepan and reheat on medium low until hot. A dollop of sour cream or fresh cream and fresh basil leaves makes a nice garnish.

Roasted Cauliflower soup with peanut


  • 2 heads cauliflower Small size Clean & wash
  • 1 tsp freshly ground black pepper
  • 2 tbsp slightly roasted and crushed peanuts
  • 2 tablespoons olive oil
  • 2 inch ginger , finely grated
  • 3 cups vegetable stocks
  • 1 cup water
  • 1 teaspoon finely chopped fresh thyme leaves
  • 2 bay leaf
  • 1cups heavy cream
  • Salt according to taste
  • Fresh parsley leaves for garnishing

Preheat oven to 425°F.
Cut cauliflower into 1-inch flowerets (about 6 cups). In a large baking pan toss cauliflower, ginger with oil to coat and roast in middle of oven about 15-20 minutes, or until golden.
In a large pan simmer stock, water, roasted cauliflower mixture, and herbs 15 minutes, or until cauliflower is very tender.

Discard bay leaf and in a blender puree soup in batches until smooth and transferring to a pan.
Return soup to fire, add peanuts, cream, salt and pepper according to taste.
Mix it, heat soup over moderate heat until just heated through Garnish it with finely chopped parsley leaves. Serve.

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