INGREDIENTS
1⁄2 cup red lentils (masoor dal) | 3 cups water | 1 tablespoon olive oil | 4 garlic cloves, roughly chopped | 1 medium-sized onion, roughly chopped | 2 medium-sized carrots, roughly chopped | 1 large tomato, puréed | 1⁄4 teaspoon turmeric powder | 1⁄2 teaspoon pepper powder (divided) | 11⁄2 teaspoons red chilli powder | 1⁄2 teaspoon garam masala powder | Salt, to taste | Chilli flakes, for garnish | Coriander leaves, for garnish
HOW TO MAKE
Heat olive oil in a large pot over medium heat. Add the garlic and onion and sauté until golden. Add the carrots and sauté for 2 minutes.
Add the tomato purée and cook for at least 3 minutes, until the raw smell disappears. Add the rinsed and drained red lentils.
Season with salt, turmeric powder, 1⁄4 teaspoon pepper powder, red chilli powder, and garam masala powder. Mix well.
Pour in the hot water and bring to a boil. Cover with a lid and cook for 20 minutes, or until the lentils and carrots are fully cooked.
Switch off the heat. Using an immersion blender, blend the soup until smooth. Switch the heat back on, add the remaining 1⁄4 teaspoon pepper powder, and adjust the seasoning if needed.
Let the soup boil for 2 minutes. Adjust the consistency according to your preference and turn off the heat. Serve hot, drizzled with olive oil and garnished with chilli flakes and coriander leaves.
INGREDIENTS
250 g broccoli, cut into small florets | 1⁄2 teaspoon rock salt | 2 tablespoons butter | 4 garlic cloves, roughly chopped | 1 small onion, roughly chopped | 2 tablespoons fresh cream | 1⁄2 cup boiled milk | 1⁄2 teaspoon crushed pepper | 1⁄2 teaspoon mixed herbs | 1⁄2 teaspoon oregano | Water, as needed | Salt, to taste
HOW TO MAKE
Cut the broccoli into florets and immerse them in warm water along with 1⁄2 teaspoon rock salt to remove any worms.
Rinse well, drain the water, and set aside. Heat 2 tablespoons of butter in a pan and let it melt slightly. Add the chopped garlic and onion, and sauté until the onion turns transparent.
Add the broccoli florets along with the required amount of salt and sauté for 2 minutes, until the florets turn bright green. Add about 1 cup of water and bring it to a boil. Cover and cook until the broccoli becomes soft and fully cooked.
Switch off the heat and allow the mixture to cool completely. Transfer it along with the cooking water to a mixer jar and grind into a smooth purée. Pour the purée back into the pan.
Rinse the mixer jar with 1⁄2 cup of water and add it to the pan. Mix well and let it boil for about 5 minutes. Adjust the consistency at this stage and check for salt. Add the boiled milk and mix well. Add crushed pepper, mixed herbs, and oregano, and stir thoroughly. Finally, add the fresh cream, mix well, and switch off the heat. Serve hot.
INGREDIENTS
4 cups pumpkin, chopped into small cubes | 2 tablespoons olive oil | 2 tablespoons garlic, chopped | 1 tablespoon ginger, chopped | 2 medium-sized onions, sliced | 3 cups water (or as needed) | 1⁄2 teaspoon crushed pepper | 1⁄2 teaspoon pepper powder | 1 teaspoon mixed herbs | 1⁄2 teaspoon oregano | Salt to taste | 2 tablespoons fresh cream
HOW TO MAKE INGREDIENTS
Heat olive oil in a large pot over medium heat. Add the chopped garlic and ginger, and sauté until golden. Add the sliced onions and sauté until they turn golden. Add the chopped pumpkin and sauté on medium heat for at least 5 minutes.
Season with salt and crushed pepper. Add about 3 cups of water and bring to a boil.
Cover and cook for 12–15 minutes, or until the pumpkin becomes soft and easily mashable. Switch off the heat and blend using a hand immersion blender until smooth and creamy. Blend lightly if you prefer a chunky texture.
Switch the heat back on, add the fresh cream, mixed herbs, oregano, and pepper powder, and mix well. Adjust the consistency by adding more water if needed. Let the soup boil for a minute, then switch off and serve hot.