Only one thing can rekindle your senses in chilly winters. A salty-spicy, warm liquid, mixed with your favourite veggies. This healthy, delicious and smooth mixture has all the comfort for your blocked nose and cold head. Below, we have brought types of Indian soups to keep you pampered this winter. Every soup has different flavours and health benefits.
1. Lemon Coriander Soup
Ingredients to be used:
Chinese cabbage (50 gm)
Carrots (25 gm)
Spinach (20 gm)
Mushroom (25 gm)
Fresh coriander (15 gm)
Salt
White pepper (5 gm)
Lemon (40 gm)
Water (800 ml)
A coriander sprig to garnish
Method:
- Chop the vegetables into triangle shape, blench and refresh them.
- Using fresh coriander and water, make coriander stock.
- After separating coriander from water, add the blanched veggies to it.
- After then, mix the clean and de-veined prawns, chopped into pieces.
- Add some salt, white pepper and lemon juice to it and you are done!
2. Pepper Rasam
Ingredients to be used:
Tomato (100 gm)
Tamarind (50 gm)
Whole black pepper (1 tsp)
Cumin seeds (1 tsp)
Garlic (2 Cloves)
Turmeric powder (2 gm)
Few curry leaves
Salt
Coriander leaves (1 gm)
Water (750 ml)
Seasoning
Ghee (10 gm)
Mustard seeds (2 gm)
Curry leaves (1 gm)
Red chilli whole (2 gm)
Method:
- Soak the tamarind in a cup full of warm water. Squeeze the juice and you can dispose the pulp. Then in mixer, grind pepper, garlic and cumin seeds.
- In a cup, full of tamarind extract, you can add tomatoes, crushed pepper, turmeric powder, garlic, cumin, some salt and curry leaves. Boil all of them together.
- Simmer it on low flame for 10-15 minutes.
- Further then, heat up ghee and mustard seeds on it. After it splutter, you can add red chilli and curry leaves and add it to rasam.
3. Khumb Nimbu Ka Ras
Ingredients to be used:
Mushroom (250 gm)
Desi ghee (25 gm)
Garlic (30 gm)
Fresh cream (20 gm)
Onion (50 gm)
Spring onion (30 gm)
Salt
Lemon (30 gm)
Fresh coriander (5 gm)
Water (750 ml)
Garnish
sauteed and dried mushrooms (2 gm)
corianders (1 gm)
Method:
- Add mushroom to warm Desi ghee in pan and allow it to cook till it gets dry.
- After removing mushroom from the pan, add onion, garlic in that oil and saute.
- Then, add water and mushroom and boil it.
- You can add spring onion, cream and make hot serving.
4. Murgh Makkai Shorba
Ingredients to be used:
Chicken stock (1 litre)
Corn (150 gm)
Garlic (25 gm)
Fresh coriander (25 gm)
Cumin seeds (15 gm)
Salt
Turmeric (5 gm)
Oil (30 gm)
Chicken breast (30 gm)
For garnish
Diced chicken (5 gm)
Coriander sprigs
Method:
- Bring oil in a pan and team it up with cumin seeds and garlic. Allow them to cook till they sizzle
- To this, add chopped garlic and saute it. You can add corn paste and then cook.
- Add chicken stock, cook and then serve hot
- You can add chopped coriander and chicken crumbles to it from top.
5. Carrot and Beetroot Shorba
Ingredients to be used:
Carrot (300 gm)
Beet root (300 gm)
Ginger (20 gm)
Bay leaf (5 gm)
Green chilly (5 gm)
Fresh coriander (20 gm)
Oil (20 ml)
Cumin (whole) (8)
Water (750 ml)
Salt
Method:
- Heat the oil and add bay leaf, ginger and cumin. Then saute it for a minute.
- Add some carrot, green chillies and beetroot to it.
- Add some water to it. After it starts to boil, strain it. Make a puree.
- After straining puree, adjust the seasoning. Garnish some beetroot and carrot on it.
- Serve Hot!
