Soup story

Chicken  leek soup

• 1tbsp vegetable oil
• 3-4 garlic cloves (chopped)
• 1 medium chicken, jointed into pieces
• 2 celery sticks, chopped 
• 1-2 leeks, washed and cut into thick rounds (tops reserved)
• ½ bunch thyme sprigs
• A pinch of black pepper
• Garlic bread, to serve

 Method.

Heat the oil in a large heavy-based saucepan until hot. Fry the chicken pieces in batches until golden brown, then remove and set aside. Add the celery, garlic cloves and leek tops, and fry for 5 minutes until it all starts to brown. Pour off any excess fat.

Return the chicken pieces with the herbs and add enough cold water to cover. Slowly bring to the boil, then simmer for 40 minutes until the chicken is tender.

Remove the chicken to a plate, cover with foil and leave to cool slightly. Strain the soup into a clean saucepan and discard all the other ingredients. Leave to stand for a few minutes and skim off any fat that rises to the top. Pull the meat from the chicken bones and tear into large chunks. Simmer the soup with the chicken, leeks and celery for another 20-30 minutes. Season with black pepper.–Chef Vishal Chandel, 26 Boulevard

Roasted tomato soup 

Ingredients

• Large vine-ripened tomatoes (2kg), halved
• 1 head garlic, whole and unpeeled 
• 2 tablespoons olive oil 
• Sea salt and cracked black pepper 
• 750 ml vegetable stock 
• 2–3 teaspoons sugar

Method

• Pre-heat the oven to 180°C. Place the tomatoes and garlic on two baking trays lined with non-stick baking paper. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 40 minutes or until very soft. Allow to cool slightly. 
• Squeeze the garlic flesh and process in a blender with the tomatoes and any juice from the baking trays in two batches until smooth. Cook the tomato mixture, stock and sugar in a saucepan over medium heat for 6 minutes, stirring occasionally. — Chef Kishan Hari, Virgin Courtyard                                      (As told to Mona)

Hearty baked cauliflower winter soup (Vegan and nut free)

Ingredients

• 1 large head of cauliflower chopped into small florets
• 75 gm of shelled and blanched green peas
• 30 gm of spinach
• 10 gm coriander leaves
• 50 gm tofu (medium) pressed for 5 minutes in paper towels and cubed
• 4-6 chopped garlic cloves
• 1 inch chopped ginger
• ½ green chilli
• 1/2 medium onion finely chopped
• 1/2 cup coconut milk
• 3 tbsp olive oil
• Salt to taste
• Water as needed
• 7-8 gm nutritional yeast (optional – for a cheesier flavour)

Spice mix

• 1 tsp gm each of ground cumin garam masala, and turmeric
• 1/4 tsp ground cloves
• 1/2 tsp sugar
• 1/4 tsp cayenne and black pepper
• 1/2 tsp paprika (optional)

Garnish

Coriander leaves & chilli flakes

Method

1.Pre-heat the oven to 220ºc. Wash, dry and chop the cauliflower. Add to a bowl. Drizzle 1/3 of the olive oil. 

2.In a bowl, mix 1/3rd of the spice mix, salt to taste and mix well. Sprinkle all over the cauliflower. Repeat the same with tofu. Transfer to a parchment lined baking sheet. Bake separately for 15-20 minutes.

3.Add the remaining oil in a skillet over medium heat. Add chopped onions and pinch of salt and cook until translucent. Add chopped garlic, ginger, green chilli, spinach, blanched peas and cook for another 3-4 minutes over medium heat. Add the remaining spice mix, coriander leaves and coconut milk. Simmer for another 4-5 minutes. 

4. Cool the mixture. Add this cooled mix along with the baked cauliflower and lemon juice to a blender and make into a smooth paste. Add water as needed.

5.Pour the mixture from the blender jar into the skillet. Use a few more tbsp of water to rinse and get all the sauce from the jar and pour into the skillet. Season again. Add the baked tofu and bring to a boil - About 5 minutes. 

6. Check the soup for consistency. Garnish with chilli pepper flakes and coriander leaves. Serve.

—Chef Ashish Manchanda, consulting chef, Advisure Hospitality Consultants