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Recipe: Two Exotic Soups You Must Try This Winter!

Winters are here and it is the perfect season for hot soups. Everyone loves a good, hot, bowl of chicken soup but, there are so many other types of soups that you should definitely try. Here is a list of two most exotic and tasty soups that you should try along with their recipes.

  1. Vegan Red Lentil Soup
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    If you want to have a little break with meat and eggs floating in your soup then Vegan Red Lentil Soup is the one that you should go for. It is a creamy fusion of simple ingredients that you can easily find at your home or the nearest grocery story.
    This soup only contains 303 calories per serving and will be ready to eat in an hour maximum.To make four servings of Vegan Red Lentil Soup, you will need the following ingredients:

    First of all, heat the oil in a pot and put the heat on medium. Then cook the ginger, onion, garlic, and the fenugreek until the onions are tender. After that is done, mix the squash, lentils and cilantro. Stir a little and then add water, tomato paste and coconut milk. Stir it well. Then for seasoning add curry powder, cayenne pepper, nutmeg, salt, and pepper.
    After adding all the ingredients, bring the soup to a boil and turn the heat from medium to low. Now simmer the soup until the squash and lentils are tender, that will take about thirty minutes maximum.
  2. Greek Egg and Lemon Soup

    Greek Egg and Lemon soup is also known as Avgolemono. It is the invention of the Greeks which is best known for treating colds and fevers. It is made from eggs, lemons and broth. It is one of the creamiest soup that you will ever taste but, it has no cream in it.To make six servings of this soup, you need:

    First of all, boil the chicken with water, peppercorns, onions and salt and let it simmer for 45 minutes to an hour depending upon how long the chicken takes to cook. Then, place the chicken on a cutting board and strain it. When the chicken cools down, slice it into bite size pieces.

    To prepare the broth, bring the stock (you can try the KnN’s chicken stock) to a boil and add rice instead of ozro for gluten free soup and cook till 7 to 10 minutes. Add and stir the chicken and turn the heat from high to low.

    To prepare the avogolemono, beat the eggs in a bowl for about 2 minutes. Then, add it with to the chicken and cook for 3 to 5 minutes but, do not let it come to a boil. Now pour the soup into the bowls and season it with sliced lemons, oregano and black pepper.

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