Soups to keep you warm this season

INGREDIENTS - 1 and 1/2 cups drumstick leaves1/2 tsp jeera1 tbsp crushed garlic6 small onion finely sliced1 small tomato chopped roughly2 cups watersalt to taste1 tsp oil.

METHOD - Pluck the drumstick leaves fromthe stem. If the leaves are tender,then the tiny stems can be addedtoo. Rinse it twice and drain water.Set asideHeat oil in a pan - add jeera, let itcrackle, add crushed garlicSaute for a min, then add onionand required saltSaute till golden then add tomato,saute till tomatoes turn mushy and raw smellleavesNow add cleaned drumstick leaves. Saute for2 to 3 mins until the raw smell leavesAdd water and let it boil for a good 5 minsWhen it’s boiling add a little more salt (ifneeded) and pepper. Cook for a minute andswitch off.

Quinoa Soup

INGREDIENTS - 1/4 cup quinoa1 cup water2 tbsp big onionfinely chopped1 tsp garlicroughly chopped1 small-sizedtomato roughlychopped1 tsp red chillipaste1 small sizedcarrot roughlychopped2 tsp oilpepper powder,oregano just fortopping (optional)

METHOD - Get ready with youringredients. Get thechopping done. Heat oil in apressure cooker and addjeera. Once it crackles, addgarlic and onion, saute fora minute. Then add tomato.Saute until raw smellleavesAdd red chilli paste,required salt and saute fora few minsAdd drained quinoa, give aquick mix then add waterPressure cook for 4whistles in medium flame.Adjust with water if it is toothick. Then boil for aminute and switch off.Serve hot 

Cauliflower Soup 

INGREDIENTS - 1 and 1/4 cups cauliflower florets2 tbsp big onion2 cloves garlic roughly chopped1 and 1/2 cups water1/4 cup milk1/2 tsp pepper powder1/4 tsp mixed herbs2 tsp cheesesalt to tasteTO TEMPER:2 tsp oil1/4 tsp cumin seeds

METHOD - Cut cauliflower into smallflorets and measure it. Rinseit well and soak in warmwater with salt. Drain waterand keep it readyIn a pressure cooker heat oil - add jeera let it crackle, thenadd onion and garlic and saute till onions turn transparent.Then add cauliflower and saute till the raw smell ofcauliflower leavesThen add pepper powder, oregano, required salt and sautefor a few more minsAdd 1 and 1/4 cups of water and pressure cook for 3whistles in low medium flame. Let it cool down completely,then using a hand blender grind it smoothly (You can usemixie too, in that case, reserve the water part and thengrind)Now add milk and let it boil for 2 mins, then switch off andserve hot with a sprinkle of pepper powder, oregano and atsp of cheeseServe hot with a generous sprinkle of pepper powder

Roasted Red Bell Pepper

INGREDIENTS - 1 medium-sized redbell pepper1 tsp tomatosauceA pinch oregano1/4 tsp pepperpowderWater asrequiredSalt to taste.

TO SAUTE AND GRIND1 tsp cooking oil3 small garlic1 small sized big onion1 small tomato2 tsp spring onion finely choppedMETHODPrick a fork into a medium-sized red bellpepper and roast it in medium flame. Turnover and keep roasting so that roasting isdone evenly. Roast the bell pepper till it’scompletely cooked and tender. Let it cooldown. Now scrape off the outer skin with aknife. Discard the seeds and chop them intosmall cubes, Set asideIn a pan, add a tsp of oil and saute onion,garlic and tomato until tomato turns mushyand raw smell leaves. Let it cool down andthen transfer the contents to a mixie and grindit along with the bell pepper cubes to a finepasteTransfer the bell pepper pasteto a pan along with little waterand let it boil for 3-5mins. Thenadd tomato sauce, garnishwith pepper powder, oreganoand switch off.

Foxtail Millet

INGREDIENTS - 1/2 cup foxtailmillet1 and 1/2cups + 1/2cup water1/4 cup mixedvegetablesbeetroot,carrot, beans2 tbsp bigonion2 cloves garlicroughlychopped1/2 tsp pepperpowder1/4 tsporegano1/2 cup milk2 tsp oilsalt to taste.

METHOD - Rinse the millet well, drainwater and set it aside. Chop thevegetables. In a pressurecooker, heat oil, add onion,garlic and saute till slightlybrownedThen add the vegetables andsaute for 5 mins on low flametill raw smell leaves. Now addrequired salt, pepper andoregano and saute for 2 minsAdd millet and give a quickstir. Add 1 and 1/2 cups of waterPressure cook for 5 whistlesin low medium flame. Once thepressure releases open and cooldown completely. Then addwater, then add milk. Mash it wellwith a ladleServe hot with a generoussprinkle of pepper powder.