Soups are so nourishing and filling. I love to consume soups in winter. And the best part about them is that they are ready quickly and get digested so fast and keep you light and active. There is no comfort bigger than wrapping yourself in a blanket and happing spoon full of soups and bites of bread.
Then there are some creamy and dreamy soups like Pumpkin soup, Tomato-Basil soup, Corn-Capsicum, Sweet Potato soups and so on and then there are some lightweight, water-y soups like Sweet Corn soup, Lemon Coriander Soup or Tomato-Coriander soup. Each of them has its own characteristic and uniqueness.
I make a soup based on how filling I want it to be and which veggies do I have handy at that moment. For instance, I had lovely light tofu in the refrigerator which I wanted to make a Thai curry with. However, since I didn’t have fresh lemongrass and I was too lazy to get it from the supermarket, I chose to make soup instead. J Hence, this is one of my creative recipes and it’s packed with flavor and goodness and is super easy to make.
PREPARATION TIME: 5 minutes
COOKING TIME: 15 minutes
DIFFICULTY SCALE: Low
- Tofu – ½ cup, diced
- Broccoli – 10 florets
- Mushrooms – 5-6
- Spring onion – 2
- Cabbage – ½, shredded
- Carrot – 1
- Pepper – 1 teaspoon
- Ginger – 1 small piece
- Garlic – 2-3 cloves
- Vegetable oil – 1 tablespoon
- Soy Sauce – 1 tablespoon
- Lemon juice – ½ lemon
- Water – 2 cups
- Salt – to taste
- Wash all the veggies properly.
- In a wok/kadhai, add a tablespoon of oil and add the white portion of the spring onions, broccoli, carrot, cabbage and mushrooms to it.
- Add grated ginger and smashed garlic pods too.
- Add some salt and let the veggies cook for a few minutes.
- Add the green portion of the spring onion and tofu slices to it.
- Boil two cups of water and add it to the wok and let it come to a boil.
- Add the soy sauce and pepper to the soup and some lemon juice.
- Serve hot.