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Soups: The Literal "Drink to Your Health" Option!

The idiom "Drink to your health" is said before you raise a glass of alcohol among an audience and take a sip from it in honour of someone, and the audience proceeds to do the same. It is a gesture of wishing someone health and happiness. But when you savour a bowl of soup for dinner, this idiom no longer remains an idiom and becomes a literal statement. This is so because soups are highly nutritious and give long-lasting health benefits. To begin with, they have a lot of fresh vegetables and meat in them, and most of their nutrients are preserved because soups are made by simmering these meats and vegetables in water or some stock. Soups are low in fat but filling, making them ideal meals in weight loss programmes. So without further delay, let us delve into learning how to make some delicious and nutritious soups.

The Many Types of Soup

It is important that we know the different types of soups before we actually learn the few recipes. This will help us understand this dish better and enable us to customise the recipes according to our needs and preferences. There are four broad categories of soups:

  • 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.

10 Best Healthy Soup Recipes: Filling and Yummy Soups You Will Enjoy

We proceed on to learning how to make some fragrant and flavourful soups to make our winter evenings delicious. There is a mix of vegetarian and non-vegetarian soup recipes below. Follow this BP Guide, and you will be simmering these soups in no time:

Vegetable Manchow Soup

Source food.ndtv.com

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.

Cream of Mushroom and Broccoli Soup

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.

Baby Corn Soup

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.

Basil & Tomato Soup

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.

Sweet Pea & Avocado Soup

Source hips.hearstapps.com

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.

Ladakhi Chicken Thukpa

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.

Chicken Shorba

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.

Seafood Soup

Source tasteofhome.com

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.

Cabbage and Lamb Soup

Source feastingathome.com

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.

Chicken, Lemon & Coriander Soup

Source recipes.timesofindia.com

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.

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From our editorial team

Can You Store Your Soup for Later Use?

A generally-accepted rule is that you can store most kinds of soups for up to three days in your refrigerator for later consumption; however, it is always advisable to smell and taste the recipe before you reheat or serve it, and if it happens to be pouring out a foul odour, it is not consumable any more!