Monday, 18 November 2013

Soups for the Rainy Season

Zucchini (Courgette) Soup

Zucchini – the main flavoring ingredient of this soup is the reason for a tangy and nutty flavor in this recipe. Use a food processor to grate zucchini or simply do it with a hand grater or you can also fashion it into small chunks but that way, it will take more time to cook. Herbs can also be added in the end but the soup does fine even without it.

  • 4 cloves of finely chopped garlic
  • Zucchini (grated or chunked)
  • Parmesan cheese
  • 2 cups of tomato pasta
  • Half a bunch of flat leaf parsley or basil
  • Olive oil

Heat some olive oil in a saucepan and stir fry the chopped garlic for 30 seconds. Lower the heat when it just starts to turn brown and you can feel its characteristic aroma. Add zucchini and stir fry for a while. Mix tomato pasta and pour 2 to 3 cups of water. Allow it to simmer for a while until zucchini gets tender. Add seasoning according to taste and some herbs if you desire. Pour out the soup in a serving bowl and grate cheese over it.

Soba noodle soup

In the making of this soup, you will need buckwheat instead of the regular one because this one has a subtle flavor. However, if that is unavailable, you can use any type of noodles you want. Similarly, the veggies in this recipe can also be substituted according to your taste or whatever is available in your refrigerator. Adding book Choy to the broth would do the trick. Also keep in mind that you must keep the soup slightly undercooked for best flavor.

  • One and a half cup of vegetable stock
  • 50 g of soba noodles
  • 2 tablespoon soy sauce
  • Red chili flakes
  • Have a bunch of book Choy leaves

Use a cooking pot to boil vegetable stock and add soba noodles to the broth to be simmered for a while. Add the book Choy or spinach, whatever is available along with soy sauce and red chili flakes. Allow it to cook for some more minutes and then turn off the stove. Taste the soup to check if any further seasoning is required. If so, add more soy sauce and serve the soup while it’s still hot.

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