Nothing Feels Better on a Cold, Winter Day than Slurping on a Hot Spoon of Soup! Here are the Best Healthy Soup Recipes You Can Prepare this Winter Season (2021)

• Thin soups - These soups have a clear broth that does not have a thick consistency. They are further divided into passed and unpassed. Passed soup is made after straining the soup through a muslin cloth or the likes giving you a clear, fragrant, and flavourful broth. Unpassed soup is unstrained and has solid ingredients like vegetable and meat chunks in the clear broth.


• Thick soups - Thick soups are heavy and opaque. They either contain a thickening agent, or the ingredients are pureed with a blender. Thick soups are further divided into cream, veloute, puree, chowder, and bisques. These divisions are based on what ingredients are used, the thickening method, and the texture of the soup.


• Cold soups - Cold soups are thick, opaque soups that are chilled before serving.


• International soups - Soups that have originated from and specific to a particular country.

Ingredients

• 1 tablespoon of finely chopped ginger
• 1 tablespoon of finely chopped garlic
• 1 tablespoon of finely chopped green chillies
• 1 tablespoon of finely chopped coriander leaves
• 2 tablespoons of finely chopped French beans
• 2 tablespoons of finely chopped carrots
• 2 tablespoons of finely chopped cabbage
• 2 tablespoons of finely chopped capsicum
• 2 tablespoons of finely chopped mushrooms
• 2 finely chopped spring onions
• 1 tablespoons of soya sauce
• 4 tablespoons of cornflour
• 5 cups of water
• Salt, pepper and oil accordingly

How to Make

• Heat oil in a pan and add the green chillies, coriander leaves, ginger, and garlic to it.
• Saute them for 2 minutes. Then add the vegetables, salt, and pepper, and stir fry for 2 more minutes.
• Add soya sauce and pour 4 cups of water into it.
• Reduce the heat and let these ingredients boil. Meanwhile, mix the cornflour with one cup of water and pour it into the soup to thicken it.
• Stir until the soup is combined and thickened. Garnish the soup with chopped spring onions and serve.

Ingredients

• 100 grams of diced broccoli
• 6 button mushrooms cut in fours
• 1 tablespoon of oil
• 1 tablespoon of cumin
• 4-6 black peppercorns
• Salt accordingly

How to Make

• Begin by heating oil in a pressure cooker. Add peppercorns and cumin seeds to it and wait for it to crackle.
• Then add the mushrooms and broccoli and stir fry the vegetables for 2 minutes over medium heat.
• Pour 2 cups of water into this vegetable stir fry and sprinkle salt on it.
• Cover the lid of the pressure cooker and cook everything for 2 whistles.
• Then turn off the heat and let it cool. Mash everything with a blender and strain through a medium sieve.
• Garnish with chopped coriander and fresh cream and serve.

Ingredients

• 1 cup of baby corn slit into 2 halves lengthwise
• 1 tablespoon of finely chopped ginger
• 1 tablespoon of finely chopped garlic
• 1 tablespoon of finely chopped green chillies
• 1 tablespoon of finely chopped coriander leaves
• 2 tablespoons of finely chopped cabbage
• 2 tablespoons of finely chopped capsicum
• 2 tablespoons of finely chopped mushrooms
• 1 tablespoon of soya sauce
• 4 tablespoons of corn flour
• 5 cups of water
• Salt, pepper and oil accordingly

How to Make

• Heat oil in a pan and stir fry the green chillies, garlic, coriander leaves, and ginger in it for 2 minutes.
• Add the vegetables sans the cabbage and stir for 3 more minutes. Follow it up by putting soya sauce, salt, and pepper.
• Stir a few times until everything is mixed and then add 4 cups of water to the stir-fried vegetables.
• Reduce the heat and let everything boil. Meanwhile, mix the cornflour with 1 cup of water and then add it to the soup to thicken it.
• Then add the cabbage and boil for a minute more, and your soup is ready to be served.

Ingredients

• 4 chopped tomatoes
• 2 chopped onions
• 2 chopped carrots
• 1 ½ litre of vegetable stock
• 2 chopped garlic cloves
• 2 chopped twigs of celery
• 2 sprigs of basil
• Extra virgin olive oil and olive oil accordingly
• 1 teaspoon of lemon zest
• Salt and pepper to taste

How to Make

• Heat some olive oil in a deep bottomed pan, and add the onions, garlic, celery, and carrots to it.
• Stir fry them for 10 minutes on a low flame.
• Add the tomatoes, vegetable stock, salt, and pepper to the stir fry and let it all simmer for 15 minutes.
• After that, remove the pan from heat, let it cool a bit, and mash it into a thick soup.
• In a pestle, pound the basil leaves, lemon zest, extra virgin olive oil, salt and pepper into a mixture.
• Garnish the soup with this mixture before serving.

Ingredients

• 300 grams of sweet peas
• 1 chopped medium-sized onion (use sweet onion)
• 4 cups of vegetable stock
• 2 cups of baby spinach leaves
• ½ a cup of fresh mint leaves
• 1 chopped large avocado
• 1/3 cup of fresh lemon juice
• 2 tablespoons of unsalted butter
• Salt, oil, and pepper accordingly

How to Make

• Heat butter in a pan. Saute the onions in it until they become tender.
• Add the vegetable stock to it and bring it to a boil. Add the peas into it and cook until they become soft.
• Remove the pan from heat and stir the mint, spinach, avocado, and lemon juice in the broth. Let it cool.
• Then blend it into a thick soup. Add salt and pepper and chill.
• If the consistency is too thick, then you can thin it by adding water.
• Garnish with yoghurt, mint, and peas before serving.

Ingredients

• 2 chicken legs
• 1 onion
• 1 carat
• 5 grams of ginger
• 7 spring onions
• 3 green chillies
• 1 cup of coriander leaves
• 4-5 garlic cloves
• ½ a lemon
• 1 tablespoon of honey
• 1 tablespoon of soy sauce
• A handful of egg noodles
• 200 ml of water
• Salt accordingly

How to Make

• Begin by de-joining the two chicken leg pieces. Proceed to cut the vegetables and spices.
• Chop the onions and spring onions, cut the carrot into small slices, slit the green chillies into halves, julienne the ginger and finely chop the garlic cloves.
• Heat oil in a shallow pan and fry the chicken in it until it becomes slightly brown.
• Add onions, carrots, ginger, garlic, green chillies, spring onions, salt, pepper, and some coriander leaves to the chicken and saute everything for 2-3 minutes.
• Then add the water and let it simmer for 2-3 more minutes. Add lemon juice, soya sauce, and honey to the soup and stir it gently.
• Let it simmer for 10 minutes. Then remove the chicken from the broth and shred it.
• Add the egg noodles to the broth and cook until it becomes soft. Finally, put back the shredded chicken in the broth and cook for 3 minutes. Garnish with coriander leaves and spring onions before serving.

Ingredients

• 100 grams of shredded boneless chicken
• 1 tablespoon of finely chopped garlic
• 1 tablespoon of butter
• 1 tablespoon of white flour
• 500 ml of chicken stock
• 1 tablespoon of cumin seeds
• 1 tablespoon of refined oil
• 1 tablespoon of fresh cream

How to Make

• Heat the butter in a pan and fry the shredded chicken in it until they become tender. Keep them aside.
• Heat oil in a separate pan and add the cumin seeds.
• Wait for it to splutter, and then add the peppercorns, bay leaf, cloves, and garlic.
• Saute them for a few seconds and add the white flour before stirring for one more minute.
• Follow it up by adding the cooked chicken, chicken stock, salt, and pepper.
• Simmer everything for 4 minutes whilst stirring constantly.
• Garnish it with fresh cream and a pinch of garam masala before serving.

Ingredients

• 1 chopped small onion
• 1 chopped small green pepper
• 2 chopped medium carrots
• 1 minced garlic clove
• 425 grams of tomato sauce
• 2 large diced tomatoes
• ¾ cup of chicken broth
• 1 bay leaf
• ½ teaspoon of dried oregano
• ¼ teaspoon of dried basil
• ¼ teaspoon of pepper
• 350 grams of salmon cut into small cubes
• 250 grams of medium sized shrimps (peeled and devined)
• 2 tablespoons of minced parsley
• Salt, pepper, and oil accordingly

How to Make

• Heat oil in a pan. Add the onion and pepper and saute until they become tender.
• Add the garlic and carrots and cook for three more minutes.
• Follow it up by putting the tomatoes, tomato sauce, chicken broth, and seasonings.
• Reduce the heat and simmer for 30 minutes.
• Put in the shrimp, salmon, and parsley and cook for ten more minutes.
• Remove the bay leaf and serve hot.

Ingredients

• 2 leeks sliced into rings and washed and drained
• 1 cup of diced carrot
• 1 cup of diced celery
• 4 cloves of garlic chopped roughly
• 1 cabbage cut into cubes
• 700 grams of lamb fat trimmed and cut into small cubes
• 6 cups of chicken broth
• 1 ½ tablespoons of apple cider vinegar
• 2 teaspoons of dried thyme
• ½ teaspoon of caraway seeds
• 2 bay leaves
• Salt, pepper, and oil accordingly

How to Make

• Heat oil in a pressure cooker and add the carrots, garlic, leeks, and celery.
• Saute until they become tender. Add the lamb and cabbage and saute for 1 minute.
• Then pour the chicken broth, salt, pepper, thyme, apple cider vinegar, caraway seeds, and bay leaves and stir.
• Close the lid and cook for 40 minutes. Garnish the soup with grated cheese if preferred and serve. If not, serve it as it is.

Ingredients

• 250 grams of chicken
• 1 inch of ginger
• 1 green chilli
• 1 teaspoon of vinegar
• 2 tablespoons of lemon juice
• 1 cup of chicken stock
• 5 cloves of garlic
• 10 sprigs of coriander leaves
• 2 tablespoons of corn flour
• 3 cups of water
• Salt and pepper as required

How to Make

• Boil the chicken in water seasoned with salt, the slice of ginger, and coriander leaves.
• After it is done, take the chicken out and let it cool. Then shred it with a fork.
• Keep aside. In a separate deep bottomed pot, heat some butter and add chopped garlic, chopped ginger, and the slit chilli to it.
• Saute them for a minute before adding the chicken stock, cooked and shredded chicken, and 2 cups of water.
• Boil everything for 15 minutes. Then season the soup with salt, pepper, and vinegar.
• Add cornflour slurry (cornflour mixed with water), lemon juice, and coriander leaves before giving the soup one final stir to combine everything. Serve hot.