Indian soups

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5 healthy Indian soups for winter

Times Of India

soups for winter

Pepper Rasam


100 gm Tomato

50 gm Tamarind

1 tsp Whole black pepper

1 tsp Cumin seeds

2 Cloves of garlic

2 gm Turmeric powder

Few curry leaves

Salt to taste

1 gm Coriander leaves

750 ml Water


10 gm Ghee

2 gm Mustard seeds

1 gm Curry leaves

2 gm Red chilli whole


1.Soak the tamarind in a cup of warm water, extract its juice and throw away the pulp. Grind cumin seeds, pepper and garlic for a few seconds in a mixer.

2.Take a cup of tamarind extract, add chopped tomatoes, turmeric powder, crushed pepper, cumin, garlic, salt and curry leaves. Boil them together.

3.Once it starts boiling, keep the flame low and let it simmer for 10-15 minutes or until the raw smell of the tamarind goes off.

4.Heat a tsp of ghee and add mustard seeds to it. When it begins to splutter, add the red chilli, curry leaves and pour it over the Rasam.

Lemon Coriander Soup

Lemon Coriander Soup

Lemon is a rich source of vitamin C, which in turn helps build immunity from cold and cough during winters. Relax with a bowl of hot Lemon Coriander Soup in the evening for a comforting experience.


50 gm Chinese cabbage

25 gm Carrots

20 gm Spinach

25 gm Mushroom

15 gm Fresh coriander

Salt to taste

5 gm White pepper

40 gm Lemon

800 ml Water

A coriander sprig to garnish


1. Cut all the vegetables into triangles, blanch and refresh.

2. Prepare coriander stock with fresh coriander and water.

3. Remove coriander from it and add blanched vegetables to it.

4. Add cleaned de-veined prawns cut in to dices.

5. Add salt, lemon juice and white pepper. Serve hot!

Khumb Nimbu Ka Ras

The nutrients in mushrooms are different from those of other vegetables and provide the B group vitamins, especially riboflavin (B2), niacin (B3), folate, pantothenic acid and biotin. Mushrooms also contain Vitamin D, the sunshine vitamin that helps keep bones strong and fights disease. Khumb Nimbu Ka Ras is a brilliant concoction of health and flavour!


250 gm Mushroom

25 gm Desi ghee

30 gm Garlic

20 gm Fresh cream

50 gm Onion

30 gm Spring onion

Salt to taste

30 gm Lemon

5 gm Fresh coriander

750 ml Water

For garnish

2 gm sauteed and dried mushrooms

1 gm coriander


1.Heat desi ghee in a pan, add mushroom and cook till it gets dry.

2.Remove mushroom from pan, and add garlic, onion in the same oil, and saute.

3.Add mushrooms, water and bring it to a boil.

4.Set seasoning, add spring onion, cream and serve hot!

Murgh Makkai Shorba

Murgh Makkai Shorba

Corn is an excellent source of dietary fibre and potassium and baby corn kernels are an excellent source of folate. When teamed with chicken, Murgh Makkai Shorba makes for a soup rich in health as well as taste.


1 litre Chicken stock

150 gm Corn

25 gm Garlic

25 gm Fresh coriander

15 gm Cumin seeds

Salt to taste

5 gm Turmeric

30 gm Oil

30 gm Chicken breast

For garnish

5 gm Diced chicken

Coriander sprigs


1.Heat oil in a pan, add garlic and cumin seeds. Wait till they crackle.

2.Add chopped garlic and saute. Add corn paste and cook.

3.Add chicken stock and cook, adjust seasoning.

4.Serve hot and garnish with chopped coriander, and chicken dices.

Carrot and Beetroot Shorba

Carrot and Beetroot Shorba

While Beetroot is rich in nutrients like calcium, potassium, iron, folic acid, fiber and anti-oxidants, carrots are an excellent source of vitamin A. Beetroot also has natural properties of cleaning the kidneys and gall bladder. The deeper the orange colour of a carrot, the higher is the beta carotene content. Carrot and Beetroot Shorba is excellent for children as it benefits their vision, skin and immune system.


300 gm Carrot

300 gm Beet root

20 gm Ginger

5 gm Bay leaf

5 gm Green chilly

20 gm Fresh coriander

20 ml Oil

8 Cumin (whole)

750 ml Water

Salt to taste

For garnish

2 gm Beetroot

2 gm Carrot


1. Heat oil. Add bay leaf, cumin and ginger to it. Saute for 1 minute.

2. Add carrot, beetroot and green chillies. Cook for 5 minutes.

3. Add water. Once it starts to boil, strain and make a puree of it. Adjust the seasoning.

4. Strain the puree and adjust seasoning again. Garnish it with diced beetroot and carrots. Serve hot!

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