It’s winter. And winter means warm, comforting bowls of healthy goodness. But healthy needn’t be tasteless. And soups needn’t be one dimensional.
I love mixing ingredients to create new soups. Be it a mix of veggies, or adding in legumes & beans, a hearty soup is one that has a plethora of flavors … without adding much else. I never ever add any chicken or veg stock to my soups. On the contrary, my only secret would be to let all the ingredients slow-cook and simmer together for a little longer than expected. And then blend it all. Always blend. Much as I love chunky soups, blending definitely gives a uniform flavor to the dish and removes the need for unnecessary additives.
I have used a slightly lengthy process for this soup (and it does make a difference!), but if you’re short on time, you can skip roasting the tomatoes. Or you could use a can of (I know I know..ugh!) fire roasted tomatoes (cans are not exactly my go to EVER, but I know some busy people swear by them).
Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.