Soup to ward off winter

Gradually, the hint of the winter air office has started to settle down, the cold wave is coming on the weekend. There may be rain disruption. At such a time, soup could be included in the three-course menu to keep the body in mind. Om will give you with nutrition. Will be a tool to spend the winter and increase immunity. Soup can be effective for all ages to cope with at least the second wave of corona.

Creamy carat soup

Materials
3 carrots, 1 onion, 7-8 cloves of garlic, 1 tablespoon of butter, half a teaspoon of chili flakes, a pinch of salt, half a teaspoon of sugar, 2 tablespoons of fresh cream, 1 tablespoon of suez bean, 1 lemon grass and 1 chicken stock 2 cups.

Method
First put 1 cup of water with 2 cups of chicken stock in the oven. Now the carrot peel was cut into small pieces and let it boil in the chicken stock. Add chopped onion and garlic. When it is boiled, separate the carrots, onions and garlic from the stock and blend in a blender. Heat the butter in a pan and lightly stir the blended mixture and add the chicken stocks. Now let it thicken with sugar, salt and chili flakes. On the other hand, make small pieces of Suez Bun, put a little butter in it and lightly toast in the oven. When it becomes thick in the soup, pour it in a bowl and serve it with toasted buns and cream.

Prawn tomato soup

Materials
1 cup of shrimp, 1 cup of ripe tomato, 1 kg of chicken stock, 3 teaspoons of black pepper powder, 1 tablespoon of lemon grass, half a teaspoon of butter, half a teaspoon of vegetable oil and 3 tablespoons of fresh cream.

Method
In a pan, cover with shredded shrimp and tomato paste with vegetable oil. Keep the shrimps up. Now let the tomatoes boil with the chicken stock. Once cooked, cool the tomatoes lightly and blend them in a blender. Heat the butter in a pan and pour the blended mixture in it. Add lemon grass, black pepper powder and fresh cream and cook for 5 minutes.

Spinach broccoli soup

Materials
1 cup of spinach, 1 cup of broccoli, 1 cup of onion, 7-8 cloves of garlic, 1 tablespoon of butter, half a teaspoon of chili flakes, a quarter of a teaspoon of salt, half a teaspoon of sugar, 2 tablespoons of fresh cream, 1 tablespoon of suis 1 cup of lemon grass and 2 cups of chicken stock.

Method
First put 1 cup of water with 2 cups of chicken stock in the oven. Now let the spinach and broccoli be boiled in the chicken stock. Add chopped onion and garlic. Once boiled, separate the boiled spinach, broccoli, onion, garlic from the stock and blend in a blender. Now heat the butter in a pan and blend with the thick mixtureStir in the chicken stock, stirring lightly, with the sugar, salt and chilli flakes. On the other hand, make small pieces of Suez Bun, put a little butter in it and lightly toast in the oven. Once the soup is thick, pour the soup in the bowl of your choice and serve with toasted buns and cream.

Egg corn soup

Materials
4 eggs, 1 tablespoon of crushed corn, 1 tablespoon of finely chopped onion, half a teaspoon of crushed garlic, 3 teaspoons of black pepper powder, 1 tablespoon of cornflower, half a liter of chicken stock, half a teaspoon of sugar, 1 tablespoon of lemon Half a teaspoon of butter.

Method
First heat the butter in a pan and lightly stir the chicken stock with the cornstarch, onion powder, garlic powder, black pepper powder and lemon grass powder. Now mix cornflower in a little water and add sugar in it. Now pour the mixture and keep stirring lightly. When the soup thickens, beat the eggs well in a bowl, stir 2-3 times with the soup and cover the oven. After 5 minutes, lower and serve hot.

Pumkin squash

Materials
250 gms of sweet pumpkin, 2 tablespoons of olive oil, 1 cup of fresh cream, half a teaspoon of ginger julienne cut, half a teaspoon of crushed garlic, a quarter teaspoon of black pepper powder, half a teaspoon of salt, 2 teaspoons of sugar and 1 mint leaf Tea-spoon.

Method
Take a large piece of sweet pumpkin, lightly salt it and add half a tablespoon of olive oil and bake in the microwave on medium high heat for 10 minutes. Peel a squash, grate it and squeeze the juice. Now blend well with a little water in a blender and strain it in a strainer. In a pan, add olive oil, ginger, garlic paste and lightly sliced ​​pumpkin juice. Now sprinkle fresh mint with pepper powder, salt, sugar and fresh cream one by one and serve hot.

@tasteem @vancouverdining @tipu @trafalgar @arcange

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