6 Healthy Soup Recipes to Try This Winter
5. Manchow soup
Ingredients:
2 tbsp – vegetable oil
2 tbsp – finely chopped garlic
1 tbsp – peeled and chopped ginger
2 tsp – chopped chillies
¼ cup – diced spring onions
¼ cup – shredded cabbage
1 sliced capsicum and a chopped carrot
2 tbsp – soy sauce
2 tsp – vinegar
2 tsp – red chilli sauce
1 tbsp – corn-starch dissolved in 1 tbsp water
3 cups – vegetable stock
Salt and pepper
MSG (optional)
Preparation:
Heat the vegetable oil in a pan. Once the oil is hot, add to it the chopped ginger, garlic, green chillies and the onions. Sauté them until they’re soft. Put in the cabbage, capsicum and carrots and let them cook on a high flame. Now it is time for seasoning. Add soy sauce, vinegar, red chilli sauce, salt, pepper and MSG. Pour the stock into the pan and let it simmer for 5 minutes. Add the corn-starch and water paste to the stock and stir till the soup thickens. Serve this soup with fried noodles on top. This will give the soup some crunch.
6. Carrot and ginger soup
Ingredients:
5 large, peeled and chopped carrots
2 chopped onions
1 crushed clove of garlic
3 tbsp – extra virgin olive oil
1 tbsp – powdered ginger
1 tbsp – curry powder
6-7 cups – vegetable stock (chicken stock can be used as a substitute)
Finely shredded skin of a lemon
2 tsp – freshly chopped parsley
2 tsp – chopped chives
Salt and black pepper for seasoning
Preparation:
Add onions and carrots in hot olive oil on a low flame. Keep stirring and see that the vegetables don’t go brown. Add the crushed garlic, ginger and curry powder to the cooking components and cook further. Pour in the stock and add the lemon skin. Let the soup simmer for a while with the lid on till the carrots are soft, before you strain the soup until smooth. Serve it while it is still hot and place a dollop of lemon cream on each bowl as decoration. You can also season in with parsley on top.
