Monsoon Magic: Cosy Indian Soups That Are Both Nourishing And Soothing

There is something about monsoon weather that makes a steaming bowl of soup feel less like a starter and more like a cosy necessity. The incessant drumming of rain against the windows, the earthy, petrichor scent that has taken a turn for dampness, and suddenly, there is a bowl held by your hands that seems to possess an unbelievable amount of comfort. This is the kind of weather when even people who normally skip soups find themselves reaching for something warm, fragrant, and spoonable. Something that warms them up from the inside without being too complicated or messy, just nourishing and soothing.

Indian kitchens have no shortage of ingredients that are capable of turning a simple broth into something deliciously memorable. Seasonal vegetables, lentils, coconut, tamarind, pepper, ginger, garlic, leafy greens, local herbs and more can find their way into your homely soup pot. And because Indian cooking rarely believes in keeping flavours restrained, these soups can be tangy, smoky, peppery, creamy or fiery, according to your taste, without becoming predictable or boring.

Delectable Indian Soups To Beat The Monsoon Gloom

Kashmiri Haak And Turnip Soup: Greens With A Himalayan Touch

Ingredients (Serves 4)

• 2 cups chopped spinach or haak-style greens
• 1 medium turnip, peeled and diced
• 4 garlic cloves, sliced
• 1 teaspoon cumin seeds
• 1 teaspoon mustard oil
• 4 cups vegetable stock
• Salt and freshly ground black pepper

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Method

1. First, heat mustard oil until it is lightly smoking, then allow it to cool slightly before adding cumin seeds and garlic, to avoid flash-burning them.
2. Then add in your diced turnip and cook for 4–5 minutes. After that, stir in the greens and sauté briefly until they are wilted.
3. Now, pour in your vegetable stock and simmer for about 20 minutes, or until the turnip becomes tender.
4. Remember to blend only half of the soup, leaving the remaining vegetables chunky for texture. Finally, return everything to the saucepan, season with salt and black pepper, and finish with a tiny drizzle of mustard oil before serving with toasted wholegrain bread.

Also read: From Bakarwadi to Matar Karanji: Popular Monsoon Munchies From Maharashtra 

Chettinad-Style Mushroom Soup: Peppery, Aromatic And Deeply Savoury

Ingredients (Serves 4)

• 300g button mushrooms, sliced
• 1 onion, chopped
• 1 teaspoon ginger, grated
• 4 garlic cloves, diced
• 1 sprig curry leaves
• 1 teaspoon coriander seeds
• ½ teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 2 dried red chillies
• 3 cups vegetable stock
• ½ cup coconut milk
• Salt
• Fresh coriander

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Method

1. Dry-roast your coriander seeds, cumin, peppercorns, and dried chillies before grinding them coarsely using your preferred kitchen tools.
2. Now, sauté onion, garlic, ginger, and curry leaves until fragrant before adding the mushrooms. Cook over high heat until lightly browned.
3. Then add in the ground spice mixture, followed by the vegetable stock. Time to simmer for 15 minutes.
4. Finally, blend half the soup and return it to the pan. Stir in your coconut milk and season with salt.
5. Garnish with reserved sautéed mushrooms, coriander and freshly cracked pepper before serving.

Bhutte Ka Soup: Turn Monsoon Corn Into A Bowl

Ingredients (Serves 4)

• 3 fresh corn cobs
• 1 onion, chopped
• 1 teaspoon grated ginger
• 3 garlic cloves, diced
• 3 cups vegetable stock
• ½ cup milk or coconut milk
• 1 teaspoon roasted cumin powder
• ½ teaspoon chilli powder
• Black pepper and salt
• Juice of half a lime
• Fresh coriander

Image credit: Pexels

Method

1. Roast your corn cobs directly over a flame or grill until lightly charred. Then slice off the kernels.
2. Remember to reserve a handful for garnishing and sauté the remaining kernels with onion, ginger and garlic for about 5 minutes.
3. Now, add in the vegetable stock and simmer for 15 minutes before blending until smooth.
4. Finally, return the soup to the pan and stir in your milk or coconut milk, roasted cumin, chilli powder, salt, and pepper. Simmer gently for another 5 minutes.
5. Finish with lime juice and garnish with roasted corn kernels and chopped coriander before serving.

Also read: Craving Something Hot And Soupy? These 5 Vegetable Soups Are Perfect For Weight Loss 

Desi Pumpkin And Coconut Soup

Ingredients (Serves 4)

• 500g pumpkin, cubed
• 1 onion, chopped
• 1 teaspoon ginger, grated
• 2 garlic cloves, diced
• 3 cups vegetable stock
• ¾ cup coconut milk
• ½ teaspoon cumin powder
• Black pepper
• Salt

For the tempering

• 1 teaspoon coconut oil
• ½ teaspoon mustard seeds
• 8 curry leaves
• 2 dried red chillies
• Roasted pumpkin seeds

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Method

1. Roast your pumpkin at 200°C for 25 minutes until it is browned or caramelised.
2. Meanwhile, sauté onion, ginger, and garlic before adding in the roasted pumpkin and vegetable stock.
3. Blend until smooth before returning the mixture to the pan.
4. Now, stir in your coconut milk, cumin, pepper, and salt.
5. Finally, prepare the tempering separately and spoon it over each serving. Scatter roasted pumpkin seeds on top for a delightful crunch and serve.

Chicken Yakhni Soup: A Gentle Bowl From North India

Ingredients (Serves 4)

• 300g bone-in chicken
• 5 cups water
• 1 onion, chopped
• 5 garlic cloves, diced
• 1-inch ginger, grated
• 1 cinnamon stick
• 3 green cardamom pods
• 5 peppercorns
• 1 bay leaf
• 1 carrot, diced
• ½ cup chopped beans
• Fresh coriander
• Salt and lemon juice

Image credit: Pexels

Method

1. First, simmer your chicken in water with onion, ginger, garlic, and the whole spices for 45 minutes, skimming away any foam.
2. Then, strain the broth and shred the chicken using forks.
3. Now, return the broth to the pan along with carrots and beans to cook until tender.
4. Finally, add the shredded chicken back to the soup, season with salt, black pepper, and a squeeze of lemon before simmering it for a few more minutes, for optimal flavour infusion, and turn off the heat.
5. Garnish with coriander before serving.