Soups for all seasons: Some super easy and quick-to-make recipes

It is that time of the year when the weather continues to be unpredictable and many of us can’t stop complaining about clogged roads and traffic jams. But after all the fuss, once you are home, you want to unwind with a steaming hot bowl of soup. So, here are a few classic, easy and quick soup recipes by chefs that you can relish.

Hot and Sour Chicken soup:
Heat oil in a pan, add all vegetables and stir fry for 2 minutes on high flame. Now add chicken broth, soya sauce, red chilli sauce, vinegar, pepper powder, ajinomoto, salt and ? cup boiled chicken and bring it to a boil. Reduce the heat, add corn starch paste and continue stirring until the soup thickens. Garnish with spring onions.
Recipe by chef Prosenjit Majumder, Circus, South Extension II

Miso soup
Soak the wakame, a sea vegetable, in cold water. Cut blocks of tofu, carrot and radish into slices. To 75 gm miso gradually add 800 ml stock and continuously whisk it to avoid lumps. Heat rest of the stock in a sauce pan; now add the miso-stock mixture to it. Bring to boil. Garnish with tofu, carrot and radish cubes, spring onions and wakame. at Recipe by chef Vikram Khatri, Guppy, Lodhi Colony.

Apple, Tomato and truffle soup In a pan add olive oil, once hot add green chilli and chopped basil and sauté well. Now add the 3 cups tomato juice and cook well. Once tomato juice is reduced to half, add the 2 cups of apple juice. Cook for two minutes. Adjust seasoning. Garnish with the fresh chunks of apple and few drops of truffle oil.
Recipe by chef Pawan Bisht, Junglee Billee, Greater Kailash 1

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Mushroom Velouté Soup Heat olive and sauté onion, garlic and 400g mirepoix till translucent. Add thyme and deglaze with white wine. Now add sliced 500g mushrooms and sauté well. Add salt and cover the container with an aluminum foil and let it simmer. Once mushrooms sweat nicely, remove the cover and let it simmer till the juices get dried. Remove from heat, let it cool and puree it. In another sauce pan heat butter and sauté garlic, add mushroom puree and 1 litre vegetable stock. Let it boil. Strain the soup and boil it again. Adjust the seasoning. Remove from heat and add cream to get a smooth texture. Drizzle truffle oil and serve. by chef Sujan S, Olive Qutub, Mehrauli

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Leek and potato soup with saffron Heat oil and butter in a pan. Add the onions, 2 potatoes and 3 leeks. Cook until soften. Add the 4 cups of vegetable stock and bring to the boil. Adjust seasoning. Simmer till vegetables become well tender. Blend to smoothen the mixture. Reheat the mixture in another pan. Garnish with saffron and crispy fried leeks.
By chef Vikas Pant, Radisson Blu, Paschim Vihar