Eating in Food News

5 Desi Soups to Brighten Up Those Cloudy Days

Imagine yourself sitting beside your window at home, watching the rain spatter the glass. You’re snuggled up in a warm blanket, plugged into your favourite music or TV show. Wouldn’t a bowl of something hot and steaming and tasty, fit right into that picture? You could make a ready-to-eat soup from a packet, but with FDA approvals pending on every packaged food, who wants to take a chance right? And after all, nothing tastes better than a good home-made bowl of soup with that desi tadka. We bring you 5 simple and delicious soups with a desi twist you can make with ingredients from your fridge.
1.       Chicken Shorba:
Shredded Chicken – 100 gms
Chicken Stock (Or plain water) – 500 gms
Butter – 1 tbsp
Oil – 1tbsp
Jeera – 1 tsp
Lasoon – 4 cloves finely chopped
Atta – 1 tbsp
Namak and Kalimiri – to taste

  • Heat the butter in a pan and fry the shredded chicken and keep aside.
  • In another pan, heat the oil and add the jeera and lasoon and sauté for a minute.
  • Add the fried chicken, along with the stock/water and bring to a slight boil
  • Add the atta to thicken the soup and add namak and kalimiri to taste.
  • Cook the soup on a medium flame for 4-5 minutes further and serve.

chicken soup 1
2.       Basil and Almond Soup:
Basil (Or Tulsi) – 10 leaves, chopped
Almonds – 50 gms, blanched and minced
Elaichi – 2-3 pods
Lavang – 2-3
Dalchini – 1 stick
Namak and Kalimiri to taste
Water – 2 cups

  • Boil water and add minced almonds, elaichi, lavang and dalchini to the water. Let it boil for 10 minutes, till all the flavor has seeped through.
  • Strain the water into another pot and add the salt, pepper and chopped basil.
  • Boil again for 5 minutes and serve with basil for garnish.

3.       Tamatar Ka Shorba:
Tamatar – 600 gms, diced
Bay leaves – 2
Akha Garam Masala – 1 tbsp
Hari Mirch – 2, slit length wise
Jeera – 1 tsp
Adrak – 1 tbsp, chopped
Lasoon – 1 tbsp, chopped
Dhaniya – 1 tbsp, chopped
Oil – 1 tbsp
Chini – 1 tsp
Namak and Kalimiri to taste
Water – 5 cups

  • In a pan, heat a little oil and add akha garam masala, bay leaves, hari mirch, lasoon and adrak and sauté for a minute. Add in the tamatar and cook for another minute.
  • Add the 5 cups of water and simmer on a low flame for 20 minutes or till the tamatar are very soft and mashable.
  • Mash the tomatoes so the flavor is mixed into the water and strain the soup.
  • In another pan, heat some oil and add the jeera and let them splutter.
  • Add the soup into the pan, along with namak, kalimiri and chini.
  • Bring to a boil and serve hot.

tomato soup
4.  Thukpa:
Tamatar – 1 cup, pureed into a paste
Noodles – 1 cup, boiled
Adrak-Lasoon paste – 1 tbsp
Hari Mirch – 2, chopped
Namak and Kalimiri to taste
Chini – 1 tsp
Water – 3 cups

  • In a pan, sauté the adrak-lasoon paste, hari mirch and tamatar for a few minutes.
  • Add water, namak, kalimiri and chini and bring to boil.
  • Add the boiled noodles and boil for another 2 minutes
  • Serve hot.

5.       Mulligatawney Soup:
Water – 850 ml
Adrak – 1 tsp
Lasoon – 1 tsp
Coconut Milk –  ½ cup
Kadipatta – 8 – 10 leaves
Nimboo ka Rass – 2 tbsp
Methi – ½ tsp
Saunf – ½ tsp
Jeera – 1 tsp
Dhaniya – 1 tsp
Dalchini – ½ stick
Akha Kalimiri – 1 tsp
Namak to taste
Oil – 1 tbsp
Gram flour – 1 tbsp

  • Mix methi, saunf, jeea, dhaniya, dalchini and kalimiri into powder in a mixer-grinder.
  • In a pan, heat some oil and add the adrak, lasoon and fry for a minute.
  • Add the masala mix and gram flour and fry for another minute.
  • Add the kadipatta and immediately pour in the water.
  • Let it boil till the soup becomes thick.
  • Add nimboo ka rass, salt and coconut milk
  • Strain the soup and serve hot.

Image (1) source:
Image (2) source:
Image (3) source: Maya Group Jaipur 
Image (4) source:
Image (5) source: Beanplate
Feature Image source: Life made full