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6 Healthy Soups to Beat Monsoon Blues

Delicious soup recipes that you can easily whip up at home in a jiffy.

Priya Prakasan

Priya Prakasan

A steaming bowl of soup can warm your body and soothe your soul. Soup is easy to make, high on nutrition and just the perfect thing to have in monsoon and chilly weather. When you come back home from a tiring day after battling the rain and wish to have something hearty and wholesome, make a good old bowl of homemade soup. Making soup at home is relatively an easy task and it is not very time-consuming.

Preparing soup is perhaps the easiest way to add more veggies to your daily meal. Packing in minimal calories it yet makes you feel full. Here are some delicious soup recipes sent to us by Mumbai-based chefs to keep you warm and boost immunity this monsoon season.

Wild Mushroom Soup

Ingredients:
200 grams fresh button mushroom
5 grams porcini mushroom
2 grams garlic chopped
2 grams celery
1 gram thyme herb
Salt to taste
1 gram pepper crushed
10 milliliter oil

Method:

  • Chop garlic and celery and sauté them on a low flame for two minutes. Then, add finely sliced button mushroom and porcelain mushroom. Continue cooking this for about 10 minutes.
  • Blend the cooked ingredients for a minute, add seasoning and serve in a bowl with fresh cream and truffle oil.

Recipe by Executive Chef, Pranzi Ristorante and Lounge

Also Read: 

Creamy Thyme Chicken Soup

Ingredients:
4 boneless skinless chicken breast halves (4 ounces each)
14-12 ounces of reduced-sodium chicken broth, divided
1 tablespoon all-purpose flour
1/2 cup reduced-fat sour cream
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon dill weed
1/4 teaspoon dried thyme
1/8 teaspoon onion salt
1/8 teaspoon pepper
Cooked yolk-free noodles (optional)

Method:

  • Place the chicken breasts in a large nonstick skillet. Add 1/2 cup of chicken broth. Cover and simmer for 10-12 minutes over medium flame, turn the chicken pieces once and then cook until juices run clear.
  • Remove chicken from pan; keep warm. Add remaining broth to skillet and bring to a boil; reduce heat to low.
  • In a small bowl, combine the flour and sour cream. Whisk into a pan and stir in the parsley, salt, dill weed, thyme, onion salt and pepper. Simmer, uncovered, for 5 minutes. When it gets slightly thickened, place chicken breasts over hot cooked noodles if desired. 

Recipe by chef Tushar Malkani, Director - Malkani Hospitality Pvt. ltd and Culinary Tales


Chicken Barley Soup

Ingredients: 
500 grams onion 
300 grams garlic 
500 grams carrot 
100 grams celery 
10 grams bay leaves
5 grams black pepper 
10 grams cinnamon sticks 
100 grams leek 
2 tablespoons cooking oil 
15 tablespoons vegetable stock 
100 grams roast chicken broth 
150 grams diced chicken 
50 grams barley 
5 grams cream 

Method:

  • Roast the chicken for 30 mins at 180 degrees for the broth.
  • Then put together all the ingredients except the stock and cream in a large pot and cook for 4 minutes.
  • To this add the chicken broth and vegetable stock, mix well and cook on slow flame for a few minutes.
  • Add salt to taste, top it up with cream and serve with garlic bread.

Recipe by head chef Salim Mondal, Grandmama's Cafe


Mushroom Soup with Veggies and Greens 
Ingredients:
½ cup chopped onions                  
4 cloves chopped garlic                              
1 cup sliced mushrooms                 
1 teaspoon minced ginger                                  
½ cup chopped carrots                     
¼ cup celery                                    
¼ cup bell peppers                          
¼ teaspoon cumin                                              
½ teaspoon black pepper                        
¼ teaspoon cinnamon                               
2 teaspoon soy sauce                             
2 teaspoon rice vinegar                          
1 teaspoon sugar                                    
2 tablespoon oil                                   
3 cups water                             
1 cup spinach (shredded)        
Salt to taste
Cornstarch as desired

Method:

  • Heat oil in a pan over medium heat, add garlic, onions and cook for 3 minutes, stirring occasionally. Add mushrooms and mix, cook for another 3 minutes.
  • Now, add ginger, carrots, celery and bell peppers and cook for a minute. Then drizzle soy sauce, vinegar, sugar, water and cook for 15 minutes. To enhance the taste, add salt and black pepper.
  • Add in the spinach and cook for another 10 minutes. Add a little cornstarch if you want the soup to be thicker in consistency. Check the seasoning and serve hot.

Recipe by chef Mukesh Kumar, Head Chef, Hotel Samrat.


Orange, Carrot and Mint Soup

Ingredients:
20 grams butter   
2 oranges        
300 grams carrot  
2 grams mint leaves  
5 grams ginger        
5 garlic cloves      
50 grams onion          
Salt to taste

Method:

  • Squeeze the juice from the oranges and keep aside. Melt butter in a pan and sauté onion, garlic, ginger and carrots. Pour vegetable stock into the sautéed vegetables and bring to a boil. Simmer for another 10 minutes, transfer to another bowl and let it cool. Blend the boiled vegetables and pass through a sieve. Put the pureed vegetables in a pan, add the freshly squeezed orange juice and mint leaves and gently reheat the soup. Add salt as required and serve hot after adding fresh cream (optional).
  • Squeeze the juice from the oranges and keep aside. Melt butter in a pan and sauté onion, garlic, ginger and carrots. Pour vegetable stock into the sautéed vegetables and bring to a boil.
  • Simmer for another 10 minutes, transfer to another bowl and let it cool. Blend the boiled vegetables and pass through a sieve.
  • Put the pureed vegetables in a pan, add the freshly squeezed orange juice and mint leaves and gently reheat the soup. Add salt as required and serve hot after adding fresh cream (optional).

Recipe by SS Ghosh, Chef De Partie, Cold Kitchen, The Ashok Hotel


Thakkali Rasam


Ingredients:
3 medium-sized ripe tomatoes
4-5 crushed garlic cloves
2-4 dry red chilies
1/2 teaspoon turmeric powder 
1 teaspoon chili powder 
2 tablespoons rasam powder* 
1/2 teaspoon black pepper powder 
1/4 teaspoon asafoetida  
Few curry leaves
Few coriander leaves 
1 tablespoon tamarind paste 
2 tablespoons oil 
1/4 tablespoon mustard seeds
Salt as required
2-3 cups water 

Method:

  • Heat 2 tablespoons of oil in a deep pan and splutter mustard seeds. Reduce heat and add the dry red chilies and curry leaves. Sauté for a few seconds then add the chopped garlic and tomatoes, stir-fry until the tomatoes are mashed and cooked. Reduce heat and add turmeric, chilly and rasam powders and saute for a minute. Throw in the cilantro to the pan. Mix the tamarind along with 2-3 cups of water and pour it to the pan. Add salt to taste. Simmer the rasam on medium-low heat for 8-10 mins and bring it to a slow boil. Finally, remove from heat and sprinkle some pepper powder and asafoetida.
  • Heat 2 tablespoons of oil in a deep pan and splutter mustard seeds. Reduce heat and add the dry red chilies and curry leaves. Sauté for a few seconds then add the chopped garlic and tomatoes, stir-fry until the tomatoes are mashed and cooked.
  • Reduce heat and add turmeric, chilly and rasam powders and saute for a minute. Throw in the cilantro to the pan. Mix the tamarind along with 2-3 cups of water and pour it to the pan. Add salt to taste.
  • Simmer the rasam on medium-low heat for 8-10 mins and bring it to a slow boil. Finally, remove from heat and sprinkle some pepper powder and asafoetida.

*Rasam powder is a mixture of coriander seeds, whole red chilly, cumin, fenugreek and asafoetida which are dry roasted and ground to a powder. It is also readily available in stores. Instead of using readymade rasam powder, you can use a blend of the above.

Recipe by head chef Sanjay Dasari, The Oudh, Hotel The Ashok

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