Bowlful Bliss

Soup is a classic way to prepare a hearty meal all over the world. Soup has an extensive and transfixing history. "Many historians believe that the origins of modern restaurants began with places that served soup. In the 16th century in Paris, public restaurants started opening and served different varieties of soup including broths, stews, and bouillons. These soup restaurants were named 'restoratifs', meaning a place to restore. The word restoratif is where we get the modern word for restaurants." (https://solesoups.com , "The Fascinating Origins of Soup", viewed on 4th June 2021).

The first palatable dish that I prepared ever at the age of 14, was soup. The soup that I have selected is a " Tomato-Beetroot soup", in the Hindi language it is known as 'Tamatar Chukundar ka shorba'. Recalling upon a vivid childhood memory, every winter season, my mother would make this soup as an evening snack. One peculiar thing I remember was that we used to have this soup in a coffee mug and that was a fun way of enjoying it in cold winter evenings. It is a very nutritious and hearty soup with lots of vitamins and is rich in antioxidants.

RECIPE: Tomato Beetroot Soup

Ingredients:

1. Tomato: 500 grams ( quartered)

2. Beetroot: 50 grams (roughly chopped)

3. Garlic: 3-4 cloves

4. Ginger: 1/4 inch pc.

5. Onion: 150 grams (sliced)

6. Black Peppercorns (whole): 1 tsp

7. Cinnamon stick: 1 inch

8. Black cardamom pod: 1

9. Cloves: 1/4 tsp

10. Turmeric powder: 1/4 tsp

11. Red Chili powder: 1/2 tsp

12. Butter (Salted): 30 grams

13. All purpose flour: 30 grams

14. Oil ( Odorless, flavorless): 15 ml

15. Salt and granulated sugar to taste.

METHOD:

Heat oil in a heavy-bottomed saucepan, add all the spices then add garlic, ginger (finely chopped), onions, tomatoes, and beetroot. Saute for 5-10 minutes.

Add water to cover the vegetables and bring it to a boil and then to to a simmer and cover with a lid till water is reduced to half.

Cooldown the mixture and blend it in a blender. Strain through a sieve if a smooth consistency is preferred.

Heat butter in another saucepan and add flour (will help in the thickening of the soup). Now add the strained liquid to it and stir till desired consistency is achieved. Adjust seasoning with sugar and salt to taste. Ladle soup in a dish. Garnish with 'Tulsi' (Indian basil) leaves. Accompany with lightly toasted croutons.

SENSORY EVALUATION:

Taste: It was a sweet and salty. Aftertaste

was a little sour and a bit bitter.

Appearance: Crimson color; profound and bright taste of beetroot and tomatoes.

Texture: Velvety.

Keeping everything ready before starting your cooking (mise-en-place) helps in working faster. The soup came out really nice and the only thing different I would do is add carrots to this recipe. I think, it would elevate the whole flavor profile of the dish and also increase the soup's nutritive value.

It was a good experience trying this recipe but as we all know we can never replicate the taste of home. I am determined to open a food bank in near future, which serves nutritious and well balanced meals to the people, and I would definitely add this family favorite "Tamatar Chukundar

ka shorba" aka "Tomato Beet Soup" to the menu.