4 Delicious and Healthy Soups to Enjoy On Rainy Days

Consuming hot soups, which are a must try as they promote immunity fight off infection, and fend off seasonal colds and flu. Here are a few recipes for monsoon soup to enjoy during the rainy season:

Punch for Health
Punch for Health


  • Fresh vegetables of your choice
  • Salt as per taste
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon black pepper powder
  • Turmeric
  • Curry leaves
  • Oil


  • Add oil to a pressure cooker and drop all the ingredients together.
  • Fry for some time and add water & salt
  • Cook this for 1-2 whistles
  • Let it Cool down. Then blend it.
  • Strain in a bowl and serve hot.

Corn Chowder
Corn Chowder


  • 2 tablespoons butter
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 potatoes, peeled and diced
  • 2 cups corn kernels (fresh or frozen)
  • 4 cups vegetable or chicken broth
  • 1 cup milk or cream
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  • Melt the butter in a large pot over medium heat. Add the onion and garlic, sauté until softened.
  • Add the potatoes, corn, broth, and dried thyme. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until the potatoes are tender.
  • Use an immersion blender or a regular blender to puree the soup until smooth (you can leave some chunks if desired).
  • Return the soup to the pot and stir in the milk or cream. Season with salt and pepper.
  • Simmer for another 5 minutes to heat through.
  • Serve hot, garnished with fresh parsley.

Carrot Ginger SoupHealthy Salad


  • 6-8 Large carrots
  • 1/4 cup olive oil
  • A pinch of salt
  • 6 cups vegetable stock
  • 1 inch long ginger, peeled
  • for garnishing thyme
  • 1/2 large onion, chopped
  • 2 large garlic cloves, chopped
  • Black pepper (freshly ground)


  • Chop the carrots and other veggies.
  • Take some olive oil into a deep pan.
  • Add the remaining ingredients along with the chopped veggies into the pan one by one.
  • Add water and salt as per taste.
  • Bring to boil, close with lid, and let it cook for about half an hour
  • Once done, let it cool down.
  • Pour into the blender and make a smooth paste
  • Add this paste and water into a pan and bring to boil until you get the soupy consistency.
  • The soup is now ready to be served hot.
  • To serve, garnish with chopped fresh thyme.

Lentil Soup Lentil Soup


  • 1 cup lentils (any variety), rinsed
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable or chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1 bay leaf
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)


  • Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté until vegetables are softened.
  • Add the lentils, broth, cumin, coriander, turmeric, and bay leaf. Bring to a boil, then reduce heat and simmer for about 30-40 minutes until the lentils are tender.
  • Remove the bay leaf and discard.
  • Use an immersion blender or a regular blender to partially puree the soup, leaving some texture.
  • Stir in the lemon juice and season with salt and pepper.
  • Serve hot, garnished with fresh cilantro.

These soups are perfect for enjoying the rainy season. Stay cosy and enjoy your meal.  

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