Looking for Invigorating and Tantalizing Soups? Look No Further As Here Are the Most Delicious Indian Soup Recipes with Many Health Benefits.(2020)

Some other benefits of eating soups are:

• Soups keep you warm. You can have a cup of coffee but it will leave you dehydrated and won't give you any nutrients but a bowl of steaming soup will get you warm from the inside and keep you healthy as well.


• Soups also help you lose weight. It was observed that people who drink soups have lower dietary energy density and better diet. Soups have water in it as well as fiber contents to keep you full for a long time thus prevents you from eating too much. If you eat a bowl of soup in the evening you'll probably won't each much of dinner and sleep peacefully.


• We know the importance of drinking water but we tend to ignore drinking enough water in winters. Soups help us stay hydrated in winters as they are high in water.

It is a good choice to make vegetable stock at home; all you need is various vegetables or just the leftover raw vegetables in the fridge. The ends of the carrots, tomatoes, mushroom; spring onions etc that you throw away can turn into great vegetable stock. You can use herbs etc to enhance its flavors. Here is a great recipe of making vegetable stock at home.

Ingredients:

• 1 tablespoon Extra Virgin Olive Oil
• 3 Carrots (Gajjar) , peeled and cut into sticks
• 2 Stalks Spring Onion (Bulb & Greens) , roughly chopped
• 1 Onion , roughly chopped
• 1 cup Button mushrooms , quartered
• 1 Stalk Celery , peeled and chopped in big chunks
• 3 - 4 cloves Garlic , peeled
• 2 sprig Parsley leaves
• 1 tablespoon Whole Black Peppercorns , pounded
• 3 Bay leaves (tej patta)
• 1 tablespoon Raisins
• 10 cups Water

Recipe:

• Take a large saucepan and heat olive oil in it on medium heat
• Put in carrots, onions, mushrooms, celery root and garlic and sauté them well for about 10 minutes or till golden brown.
• Put in bay leaves, herbs and prunes, add crushed peppercorns and about 10 cups of water in it.
• Boil it and bring the heat down to low after the first boil. Leave it on for half an hour and do not stir it.
• After half an hour strain it in a large bowl and let it cool.
• Store it in the fridge for a week and use it in your soups when needed.

If you like eating non vegetarian soups then you will need chicken broth. Here is how you can make it at home.

Ingredients:

• 1/2 pound of chicken on the bone (any cut works, but the more bones the better).
• 2 to 3 ribs celery coarsely chopped.
• 2 to 3 carrots, peeled and cut into large pieces.
• 1 medium sized onion quartered.
• 4 cloves garlic.
• Salt to taste.
• 1 stick cinnamon.
• 1 or 2 bay leaves.
• 1 piece star anise.
• A few peppercorns if you want a little spice.

Recipe:

• Take a large pressure cooker and put in 6 cups of water, chicken, vegetables, salt, cinnamon, bay leaves, star anise and peppercorns.
• Let it cook for 30 minutes and let the pressure release naturally.
• Remove the lid and strain it.
• Put it in the fridge for 3 hours.
• Skim the fat settled on the top of the broth or if you like you can use it as it is to make it richer.

Tomato soup is an all time favorite when it comes to soups. It is nutritious and easy to make. The following recipe is more of a tomato shorba which is a tangy and spicy soup which you can have in the evenings or serve it as a starter before the main course. You can cook a whole batch of it in just 15 minutes and enjoy with your family.

Ingredients:

• 3 cups roughly chopped fresh tomatoes (450g, about 8 tomatoes).
• 1 small onion, roughly chopped (about 100g).
• 1 cup canned crushed tomatoes (300g).
• 1.5 tbsp sunflower oil (or any plain flavourless oil).
• 1 tsp cumin seeds.
• 3 cardamom pods.
• 4 large cloves garlic crushed.
• 1 inch finely grated fresh ginger.
• 1/2 tsp ground turmeric.
• 1/8 - 1/4 tsp ground cayenne.
• 1.5 tsp ground cilantro.
• 1/2 tsp ground garam masala.
• 1/2 tsp ground black pepper.
• 4.25 cups water (1 litre).
• 1/2 vegetable stock cube.
• 1/2 tsp salt (adjust to taste).
• ½ tsp Sugar, optional.
• 1 tbsp finely chopped cilantro.

Recipe:

• Take chopped tomatoes, onion and canned tomatoes and blend them in a blender.
• Heat oil in a frying pan on medium flame. Add cumin seeds and cardamom and when it crackles add garlic and grated ginger in it.
• Let it cook for a few minutes then add pureed tomatoes and onion and stir well.
• Add turmeric, cayenne, ground cilantro, garam masala, black pepper and mix them together.
• Now pour in water and crumble the stock cube or add homemade stock to it and mix again.
• Cook on low medium heat and then simmer for 5 minutes then add salt, you can add sugar at this point if you like and cook on simmer for 5 minutes again.
• Remove from heat and add in chopped cilantro, serve steaming hot.

Another great tasting and healthy soup is the Luki soup. It is a rich and creamy soup which keeps you full for a long time. You can make it in an Instant pot or in a pressure cooker. It is a good soup to have if you want to lose weight as it is low in Carb and a Keto friendly soup.

Ingredients:

• 1 medium Bottle Gourd/Lauki ,peeled and diced (about 2.5 – 3 cups).
• 1 teaspoon olive oil.
• 3 medium garlic cloves ,minced.
• 1 green chilli.
• 1 medium onions,finely chopped.
• 1.5 cups water.
• Salt and black pepper for taste.
• Cilantro (coriander leaves) for garnish.

Recipe for Instant Pot:

• Turn on the saute mode on your instant pot.
• Heat olive oil and add minced garlic, onions, green chillie and saute it well.
• Close the lid and set it to pressure cook, set the timer for 5 minutes.
• Let the pressure release and open the lid.
• Use a hand blender and puree the soup or use a blender to blend it when soup is cold.
• Add in crushed pepper.
• Add water or vegetable soup if the soup looks thicker than you want and boil for 2 minutes then serve.

If you are a non vegetarian you should know how to make chicken soup for sure. This is a delicious spicy soup which will keep you warm for a long time.

Ingredients:

• 2 tbsp canola oil.
• 2 onions finely chopped.
• 2 large garlic cloves crushed.
• 1 tsp ground coriander.
• 1 tsp ground cumin.
• 1/4 tsp cayenne pepper or to taste.
• 1/4 tsp ground cloves.
• 1/4 tsp ground ginger.
• 1/4 tsp ground turmeric.
• 4 cups diluted salt-reduced or homemade chicken or vegetable stock.
• 1/2 a 796ml can chopped tomatoes.
• 500 g skinless boneless chicken breasts cut into 5 mm strips.
• 250 g green beans trimmed and chopped.
• 3/4 of a 540ml can chickpeas drained and rinsed.
• 2 tbsp cilantro chopped.
• 1/3 cup low-fat plain yogurt.
• pinch cayenne pepper.
• 12 sprigs cilantro.

Recipe:

• Heat oil in a pan on medium heat.
• Put in onions and fry for a couple of minutes then add garlic and stir for 2 minutes or till the onions are soft but not brown
• Reduce the heat and cook while stirring for a few minutes but don't let it burn.
• Add in the stock and tomatoes and increase the heat. Let it boil once then simmer it.
• Add chicken, beans and chickpeas in it and boil it once more then turn the heat low.
• Cover and let it cook for 10 minutes or till the chicken is done and the beans are tender. You can check by cutting the chicken and if it is pink, you need to cook it more.
• Add chopped cilantro and season and serve with yogurt.
• Freeze the left over and use again when needed.

Another great soup for winters is the carrot and beetroot soup. It is tasty and looks beautiful when served.

Ingredients:

• 1 tsp butter.
• 1 bay leaf.
• 2 clove garlic.
• 1 inch ginger.
• 2 shallots, halves.
• 1½ cup beetroot, cubed.
• 1 carrot, cubed.
• 1 tomato, chopped.
• ½ tsp salt.
• 2 cup water.
• 1 tsp pepper, crushed.
• Cream for garnishing.
• Mint for garnishing

Recipe:

• Put one 1 tsp butter in a pressure cooker and saute 1 bay leaf in it.
• Put in 2 clove garlic, 1 inch ginger, 2 shallots and saute it.
• Add 11/2 cup beetroot, 1 carrot, 1 tomato, 1/2 tsp salt and saute again for 2 minutes.
• Add 2 cups of water and cook for 3 to 4 whistles.
• Remove water and let it cool off.
• Blend the cooked vegetables into a smooth paste and put it in a kadai.
• Add water which was separated and mix well.
• Let it boil and add 1 tsp pepper in it.
• Garnish it with cream and mint and serve.

Making a mushroom and sweet corn soup can be very filling and is a great mix. Make it this winter for your family and watch them devour it.

Ingredients:

• 200 gm button mushroom - chopped.
• 1 cup cooked sweet corn.
• 1/2 tsp turmeric powder.
• 1 onion - chopped.
• 1 tsp ginger garlic paste.
• Salt to taste.
• Pepper powder - according to your need.
• 1 tbsp chopped coriander leaves - optional.
• 1 cup milk.
• Water.
• 1 tbsp chopped mushroom for garnishing.
• 1 tbsp sweet corn for garnishing.

Recipe:

• In a pan saute 1 tbs chopped mushroom and sweet corn in 1 tbsp of butter till golden brown. Remove and keep aside.
• In the pan heat 1 tbsp olive oil and add chopped onion, ginger garlic paste, chopped mushroom, sweet corn, turmeric powder, pepper and little salt. Cook for 5 minutes without water.
• Remove it from heat and blend it into smooth paste, you can add milk at this point.
• Pour it in a different pan and add remaining milk.
• Add salt to taste with pepper powder.
• Mix it all and add enough water and boil for 8 minutes.
• Garnish with sauteed mushroom and sweet corns. Serve it hot.

Here are some simple tips to help you make perfect soups this winter:

• It is always better to make soup in large batches and freeze the left over so if you come upon a recipe you like simply double up the ingredients and make a large batch to save time.


• Vegetables like onion, garlic, celery and carrots are called aromatic vegetables and are very important in a soup. They should be sautéed in oil or butter to enhance their flavor. They should be cooked long enough to soften them to release their flavor.


• Boil the soup once and then simmer it for a long time. If you boil too much on high heat you'll end up with mushy vegetables or hard meat.


• If you need to add cream to your soup but there is none you can always use a spoon full of yogurt and it will do the trick.


• If you want to store your soup, don't cook the veggies all the way; leave them undercooked so that when you reheat the soup you'll have perfect soup.


• Be careful when you add salt to the soup. The water reduces which might make your soup saltier therefore add very little at the start and add on at the end before finally cooking it. If you find that you have put in too much salt you can always add a cup of rice or some water in your soup.