Warming broths, shorbas, and comforting stews
12 RECIPES IN THIS COURSE
A thin, comforting chicken broth simmered with bone-in chicken, aromatics, and finely chopped vegetables, finished with a hit of black pepper. The kind of soup made when someone in the house is under the weather.
Deeply browned mushrooms simmered into a silky, roux-thickened base and finished with fresh cream — rich, comforting, and restaurant-smooth.
A piping-hot Indo-Chinese soup balancing fiery white pepper and tangy vinegar, thickened with cornstarch and finished with silky egg ribbons.
A silky, spiced lentil soup simmered with tomatoes and aromatics, pureed smooth and finished with a sizzling cumin-garlic tadka.
A bold, peppery Indo-Chinese soup loaded with finely chopped vegetables in a garlic-ginger broth, thickened with cornflour and finished with crunchy fried noodles.
A rustic Italian soup built on a base of sautéed vegetables and tomatoes, simmered with kidney beans and small pasta, and finished with fresh basil and parmesan.
A warming, mildly spiced soup built on split red lentils and vegetables, tempered with curry spices in the Anglo-Indian tradition. Thicker and heartier than a typical clear soup, closer to a thin dal simmered into soup form.
A thin, deeply savory South Indian soup built on tamarind extract, cooked toor dal, tomatoes, and rasam powder, finished with a mustard-curry leaf tempering. Served as a course on its own or spooned over rice.
A vibrant green soup made from fresh spinach simmered with garlic and cumin, blended silky-smooth, and finished with cream and a whisper of nutmeg.
A silky, lightly thickened soup built on sweet corn and vegetable stock, finished with soy sauce and spring onions. A staple starter at Indo-Chinese restaurants and easy to make at home in under 45 minutes.
A comforting bowl of pureed tomatoes simmered with garlic, carrot, and cumin, then blended smooth and finished with a swirl of fresh cream and basil.
A gentle, brothy soup built on a quick garlic-ginger stock and studded with crisp-tender vegetables — light enough for a starter, comforting enough on its own.
