A great and healthy way of staying cool in the summer is having a cold soup for lunch. Instead of sugary beverages, opt for nutritionally rich and delicious soups. Daniel Koshy, Executive Sous Chef at JW Marriot, has shared some contemporary recipes that use readily available local ingredients.
(1) CHILLED AVOCADO SOUP
: Use vegetable stock as chicken will overcome the flavour of the avocado
Ingredients : 2tbsp butter, 1-2 avocado, 3 potatoes (peeled and cubed), 3 leeks (trimmed and chopped), 4 cups vegetable stock, fresh coriander for garnish.
Method : Melt butter in a large pot. Add potatoes and leeks. Cook for about 3mins, stirring until softened. Add stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20mins. Puree, then let cool. Stir in coarsely chopped flesh of one or two avocados before serving. Garnish with chopped coriander.
(2) CHILLED LEMON GRASS & CORIANDER VICHYSSOISE
: Nutrition-wise it is a good source of vitamins A & C, folate, magnesium and calcium.
Ingredients : 4 thick stems lemon grass, 50gms fresh coriander leaves, 4 spring onions (finely chopped), 50gms butter, 2 medium onions (chopped), 275gms new potatoes (scraped and chopped small), 150ml milk, salt and black pepper.
Method : First of all strip the coriander leaves from the stalks and reserve both the leaves and the stalks. Remove the outer skin and chop the lemon grass quite fine. Put all the trimmings (discarded lemon grass and coriander stalks) into a saucepan with some salt and 850ml of water and simmer (covered) for about 30mins to make a stock. To make the soup, melt the butter in a large saucepan, then add the chopped lemon grass, onions (reserve the spring onions till later) and potatoes and keeping the heat low, let the vegetables sweat gently (covered) for about 10mins. After that, pour in the stock through a strainer, discard the debris, then add the milk about three-quarters of the coriander leaves. Season with salt and pepper, bring the soup up to simmering point and simmer very gently for about 25mins. Allow the soup to cool a little before pouring it into a food processor or blender, then pour it through a strainer into a bowl. Chill thoroughly till you are ready to serve.
(3) CHILLED BUTTERMILK SOUP WITH CORN & POBLANO CHILLI
: You can substitute poblano chilli (a Mexican chilli) with jalapenos.
Ingredients : 1tsp oil, 1/2 yellow onion (finely chopped), 1/2 poblano chilli (seeded and finely chopped), 1 large garlic clove (minced), 1tsp coriander powder, 1/2tsp cumin powder, 1/8tsp turmeric powder, 2 and 1/4 cups corn kernels, 3 cups buttermilk, 3/4tsp coarse salt.
Method : Heat oil in a medium saucepan over medium heat. Add onion, poblano chilli and garlic, sauté for about 5mins. Add coriander, cumin, turmeric and cook for about 2mins. Add corn and sauté for about 5mins. Remove from heat and let it cool slightly. Transfer 1 and 1/2 cups corn mixture to the bowl of a food processor and add buttermilk and salt, puree till mixture is smooth. Transfer to a large bowl, stir in remaining corn mixture. Cover with plastic wrap and place in refrigerator until soup is well chilled, at least 2 to 3 hours.
————– Shivani Kagti