Dying in a Pile of Tissues? No More! 10 Best Soup for Cold and Cough That Is Perfect to Boost Immunity and Get Relieved from Cold and Runny Nose in No Time (2021)

Ingredients Required:

• Garlic – 8 cloves
• Ginger – 1-inch piece
• Carrot – 1
• Water – 2 cups
• Powdered black pepper – 1 teaspoon
• Salt – As required
• Corn flour – 1 tablespoon
• Oil - 1 teaspoon
• Coriander leaves – For garnishing

Procedure:

• Step-1: Heat a saucepan and add 1 teaspoon of vegetable oil.
• Step -2: Add diced ginger, garlic, and sauté for 5 minutes.
• Step - 3: Add 2 cups of water to sautéed ginger and garlic. Allow the mixture to boil for 10 minutes.
• Step – 4: In a separate bowl, add 1 tablespoon of cornflour and ¼ cup of water and mix it well.
• Step – 5: Add 1 teaspoon of crushed pepper and salt as required to the boiling soup.
• Step – 6: Pour the cornflour mixture into the saucepan and allow it to thicken.
• Step – 7: Once the soup is done garnish with fresh coriander and serve hot.

Ingredients required:

• Olive oil – 1 teaspoon
• Garlic – 2 cloves
• Ginger – 1 inch
• Spring onions – ½ cup
• Broccoli florets – 1 cup
• Carrot – 1 cup
• Cabbage – 1 cup
• Mushrooms – 5
• Water or vegetable stock – 5 cups
• Lettuce – 1 cup
• Crushed pepper – 1 teaspoon
• Lemon juice – 1 tablespoon
• Salt – As required

Procedure:

• Step - 1: Heat a saucepan and add 1 teaspoon of olive oil to the heated pan.
• Step – 2: Sauté ginger and garlic for a few minutes and add spring onions to the pan.
• Step – 3: Add thinly sliced vegetables such as mushrooms, carrots, lettuce, and broccoli florets to the pan and sauté well.
• Step – 4: Add 5 cups of water or vegetable stock to the saucepan and allow it to boil for few minutes.
• Step – 5: Add crushed pepper and salt to the vegetable stock.
• Step – 6: Finally, once the soup is ready, add a dash of lime juice for tanginess and garnish with fresh coriander.

Ingredients Required:

• Carrots – 1 cup
• Olive oil – 1 teaspoon
• Fresh ginger – 1-inch piece
• Turmeric powder – 1 teaspoon
• Garlic – 1 clove
• Spring onions – ½ cup
• Water – 6 cups
• Salt – As required
• Pepper – 1 teaspoon

Procedure:

• Step - 1: In a saucepan, add 1 teaspoon of oil olive.
• Step – 2: Sauté diced ginger, garlic, carrots, and spring onion in a pan for a few minutes.
• Step – 3: Add 6 cups of water to the saucepan and allow it to simmer.
• Step – 4: Add salt and crushed pepper to the soup.
• Step – 5: Remove the pan from heat and allow the soup to cool down.
• Step – 6: Once it has cooled down, blend the soup until it is creamy.
• Step – 7: Once it is creamy, you can reheat the soup and garnish it with fresh coriander.

Ingredients required:

• Oil – 2 tablespoon
• Garlic – 2 cloves
• Spring onions – ½ cup
• Carrots – 1 cup
• Celery – ¼ cup
• Baby potatoes – ½ cup
• Vegetable broth – 4 cups
• Thyme – 2 sprigs
• Lentils – 1 cup
• Pepper – 1 teaspoon
• Salt – As required

Procedure:

• Step – 1: Heat a large pot and add 2 tablespoons of oil.
• Step – 2: Once the oil starts smoking, sauté garlic, spring onions, carrots, and celery.
• Step – 3: Add baby potatoes along with the required salt into the pan.
• Step – 4: Add 4 cups of vegetable broth to the pan along with rosemary and thyme. Allow the broth to simmer.
• Step – 5: Add the lentils to the pan and cover the pan with a lid. Simmer in heat until the lentils are cooked.
• Step – 6: Add pepper to the lentil broth, garnish with fresh coriander, and serve hot.

Ingredients required:

• Tomato – 1
• Green chilli – 1
• Curry leaves – few sprigs
• Turmeric powder – ½ teaspoon
• Tamarind extract – 1 cup
• Water – 2 cups
• Crushed pepper – 1 teaspoon
• Coriander leaves – 2 tablespoon
• Salt – As required

For Tempering:

• Oil – 1 teaspoon
• Mustard seeds – 1 teaspoon
• Asafoetida – 1 pinch
• Cumin seeds – 1 teaspoon
• Dried red chilli – 1
• Curry leaves – 1 sprig

Procedure:

• Step – 1: In a large pan, add diced tomato, chilli, curry leaves, and tamarind extract to the pan.
• Step – 2: Add ½ teaspoon of turmeric powder and salt to the tamarind extract.
• Step – 3: Cover and boil the tamarind extract for 10 minutes by adjusting the consistency of the tamarind extract.
• Step – 4: Finally, add crushed pepper to the mixture.
• Step – 5: In a separate pan, heat a teaspoon of oil.
• Step – 6: Temper the oil with mustard seeds, cumin seeds, dried red chilli, and curry leaves.
• Step – 7: Pour the tempering over the boiled tamarind extract and garnish with fresh coriander.

Ingredients required:

• Olive oil – 1 tablespoon
• Butter – 1.5 tablespoon
• Green cardamom – 2 pods
• Bay leaf – 1
• Onion – 150 grams
• Tomato – 200 grams
• Turmeric powder – ½ teaspoon
• Cumin powder - ½ teaspoon
• Garam masala - 1 teaspoon
• Split red lentils – 40 grams
• Vegetable stock – 2 cups
• Coconut milk extract – ¾ cup
• Lime zest – ½ teaspoon
• Water – As required
• Salt – As required

Tempering:

• Olive oil – ½ teaspoon
• Butter - 1.5 teaspoon
• Garlic – 3 cloves
• Chilli flakes – 1 teaspoon
• Lime juice – 1 teaspoon
• Coriander leaves – 1 tablespoon

Procedure:

• Step – 1: Heat saucepan over medium heat. Add olive oil and butter to the pan.
• Step – 2: Add cardamom pods, bay leaf, and chopped onions to the pan and sauté well.
• Step – 3: Add chopped tomatoes to the pan and cook for a few minutes.
• Step – 4: To the mixture, add turmeric powder, garam masala, cumin powder, and salt.
• Step – 5: Once the masala powders are roasted, add soaked split red lentils and lime zest to the mixture.
• Step – 6: Pour 2 cups of vegetable stock into the mixture and simmer for 10 minutes.
• Step – 7: Pour coconut milk and allow to boil for 2 to 3 minutes.
• Step – 8: Remove the soup from heat and blend it well with a mixer and sieve with a strainer to obtain a velvety texture and add it to the saucepan.
• Step – 9: In a separate pan, add butter and temper with chilli flakes and garlic.
• Step – 10: Add the tempering to the soup and serve hot with croutons.

Ingredients required:

• Mutton bones – 500 grams
• Oil – 2 tablespoon
• Onion – 2
• Ginger garlic paste – 2 tablespoon
• Cinnamon - 1 inch
• Cardamom – 2 pods
• Cloves – 1
• Bayleaf – 1
• Peppercorns – 1 teaspoon
• Shahi jeera – ½ teaspoon
• Coriander powder– 1 tablespoon
• Turmeric powder - 1 teaspoon
• Salt – As required
• Mint leaves – 4 tablespoon
• Coriander leaves – 4 tablespoon
• Heavy cream - 2 tablespoon

To be ground:

• Cashew nuts – ¼ cup
• Almonds – ¼ cup
• Grated coconut – ¼ cup
• Green chillies – 3

Procedure:

• Step – 1: In a bowl, soak cashew nuts and almonds for an hour.
• Step – 2: In a mixer, add almonds, cashew, green chillies, and grated coconut into a fine paste.
• Step – 3: Heat oil in a pressure cooker, sauté chopped onions, and ginger garlic paste well.
• Step – 4: Add in the cinnamon, cardamom, cloves, bay leaf, black peppercorns, shahi jeera and fry for few seconds.
• Step – 5: Add the cleaned mutton bones and sauté until they are well cooked.
• Step – 6: Add coriander powder, turmeric powder, and 4 cups of water.
• Step – 7: Pressure the mutton bones until they are soft and tender.
• Step – 8: Once the steam is released, add coriander leaves, mint leaves, groundnut paste, and simmer for a few minutes.
• Step – 9: Serve hot with fresh Rotis.

Ingredients required:

• Coconut oil – 1 teaspoon
• Cumin seeds – ½ teaspoon
• Garlic paste - ¾ teaspoon
• Shallots - 6
• Curry leaves – 1 sprig
• Crushed peppercorns – 2 teaspoon
• Chicken breast – 200 grams
• Water – 500 ml
• Pepper powder – 3 tablespoon
• Salt – As required

Procedure:

• Step – 1: Heat oil in a pressure cooker and add cumin seeds.
• Step – 2: Sauté garlic paste for a few minutes. Add shallots, curry leaves, and sauté till they turn soft.
• Step – 3: Add cubed chicken breast, crushed peppercorns, powdered pepper, salt, and water.
• Step – 4: Pressure cooks the ingredients until they are done.
• Step – 5: Season with pepper powder and coriander leaves.

Ingredients required:

• Crab - 1.2 kg
• Garlic – 3 cloves
• Tomatoes – 2
• Onion – ½
• Olive oil – 2 tablespoon
• Chillies – 4
• Coriander leaves - 2 tablespoon

Procedure:

• Step – 1: Boil 2 litres of water in a pan and cook the crab until it is done.
• Step – 2: De-shell the crab and remove the crab meat and keep them aside.
• Step – 3: In a pan, add oil and sauté garlic and tomatoes until they are translucent.
• Step – 4: Blend the onion in a food processor and set them aside.
• Step – 5: Heat oil in a separate pan, add tomato mixture and cook until it thickens.
• Step – 6: Add chopped chillies, salt, and pepper.
• Step – 7: Serve hot with lime wedges.

Ingredients required:

• Shrimp, peeled and deveined – ½ cup
• Lemongrass – 2
• Water – 6 cups
• Garlic – 4 cloves
• Chillies/Thai chillies – 2
• Lime zest – 1
• Mushrooms – 1 cup
• Grated ginger – 1 teaspoon
• Sugar - 1 teaspoon
• Soy sauce - 2 teaspoon
• Salt – As required

Procedure:

• Step – 1: Remove the outer layer from lemongrass and pound gently with the knife.
• Step – 2: Pour 6 cups of water into a pan, add lemongrass, garlic, chillies, lime zest, mushrooms, ginger, sugar, soy sauce and mix well.
• Step – 3: Add shrimp to the pan and cook until it turns translucent.
• Step – 4: Season the soup with salt, fresh coriander and serve hot.