With the onset of gloomy rainy weather in Bangalore, the most comforting meal there is, is a piping hot bowl of soup. Most soups can be divided into creamy or clear. As I believe in eating healthy, I don’s add cream to my soups; instead I substitute with milk or plant mylk, and most often, with vegetable stock.
For any healthy soup, a good stock is a must as a base. More often than not, one tends to chuck everything into the stock pot.. Including vegetable peels and leftover cut veggies and what not. While all that is perfectly acceptable, to make a flavorful and hearty stock, you can follow the guidelines I have given below. This basically acts as a base for all kinds of clear soups. With minor variations, you can use this for Thai clear soup, lemon coriander soup, Vietnamese pho, Italian minestrone, manchow soup or any other that u plan. You can also use this for stews and curries.
SERVES 4 BOWLS
INGREDIENTS
½ cup onion
½ cup carrots
½ cup celery stalks and leaves
½ cup potatoes
½ cup cabbage
½ cup ivy gourd or doodhi/ lauki
1 tsp minced garlic
1 tsp minced ginger
2 bay leaf
5-6 peppercorns
4-5 sprigs fresh thyme (optional)
6 cups of water
METHOD
Roughly chop all the vegetables.
In a stockpot, cook the herbs and spices first until they emit a fragrance.
Next, add the garlin and ginger and cook for a minute.
Finally add all the vegetables and the water and cook for 30-45 min or until reduced.
Strain and reserve the stock. You can use this upto 3-4 days.
* The basic veggie to water ratio that I follow is 1:2. You can always go up to 1:3 as well.
*The strained vegetables can be used in your dal or as a soup in itself by pureeing it.
*Feel free to use any combination of vegetables and herbs that you have with you.
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