I love soups- they’re the perfect comfort food, perfect for both hot and cold weather. Since soups are mostly liquid, they’re a great way to stay hydrated and full. They give your immune system a boost. Soups can help you stave off cold and flu, and they’re a great antidote for times when you are sick, too! Most soups are loaded with disease-fighting nutrients. In fact, studies show that chicken soup in particular can help prevent the common cold, especially if you load it up with fresh garlic, onions, celery and carrots. (They all contain powerful immune-boosting chemicals.) A bonus: the hot liquid helps soothe a sore throat.
Soups don’t require a large amount of hands-on time. In fact, if you use something like the Soup Maker, the soup will be ready within half an hour. If you amp up the liquid and vegetables, you can use smaller amounts of expensive ingredients, such as chicken and fish. Then, make it a meal with whole-grain bread on the side and a small salad if you like. The Soup Maker heats, boils, and mixes automatically giving you the perfect, healthy soup whenever you crave for it. It also retains all essential fibers in your soup making it healthier and tastier and it’s equipped with an 800 W heater and pure copper motor for efficient and faster cooking.
Down here, I put down some super simple soup recipes you could whip in a jiffy with the Soup Maker!
Cream of Asparagus & Almond Soup
- 300 grams asparagus
- 10-12 almonds, soaked and peeled
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 tablespoons refined flour (maida)
- 2½ cups vegetable stock
- Salt to taste
- 4-5 black peppercorns (kali mirch), crushed
- 2 cups milk
- Peel the asparagus, and roughly chop.
- Blanch and reserve a few asparagus tips for garnishing.
- Cut slivers of a few almonds and set aside for garnishing.
- Pre-heat Soup Maker
- Add olive oil.
- Add onion and stir until soft.
- Add asparagus and almonds, stir for a minute.
- Stir in the flour and cook for a minute, then gradually add the stock and whisk so that no lumps are formed.
- Add salt, crushed peppercorns and milk. Mix well.
- Remove the pot and transfer the mixture in a bowl.
- Blend the soup with a hand blender and pass through a fine sieve.
- Serve immediately sprinkled with crushed peppercorns, blanched asparagus tips and almond slivers.
This one’s perfect for a warm winter night indoors!
Cold Cucumber Soup
This one’s a perennial favour for me because the ingredients never go out of season and it’s the kind of soup that can be enjoyed during India’s merciless summers as well. Refreshing and extremely healthy, follow this recipe for a great summery soup!
- Cucumbers, of course! I love to use delicate, thin-skinned Persian cucumbers in this recipe. Don’t forget to save a few slices for garnish! They add a nice crunch to this cool, creamy soup.
- Greek yogurt – It gives the soup its delicious creamy texture and tangy flavor.
- Extra-virgin olive oil – For richness.
- Fresh herbs – I blend basil and dill into the soup and scatter more dill, fresh mint, or chives on top.
- Lemon juice – It makes the soup nice and bright.
- Garlic – It adds a sharp depth of flavor.
- Honey – Don’t worry – the honey doesn’t make this recipe sweet. Instead, it offsets the tang from the lemon and the bite from the raw garlic, creating a flavorful, well-balanced soup.
- And salt and pepper – To make all the flavors pop
- First, blend! Add the cucumbers, herbs, yogurt, olive oil, lemon juice, garlic, honey, salt, and pepper to a large blender, and blend until smooth.
- Next, chill. When the soup is smooth, transfer it to the fridge to chill for at least 4 hours, or overnight.
- Finally, enjoy! Serve the chilled soup in bowls with a garnish of fresh herbs, thinly sliced cucumbers, and a generous drizzle of olive oil.
Author : Alina Gufran, writer and film-maker, who loves the outdoors and reading.