5 Desi Soups to Brighten Up Those Cloudy Days

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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: www.eatlish.com

Image (2) source: www.taste.com

Image (3) source: Maya Group Jaipur 

Image (4) source: Foodgawker.com

Image (5) source: Beanplate

Feature Image source: Life made full

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