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
Ingredients
- Fresh vegetables of your choice
- Salt as per taste
- 1/2 teaspoon cumin powder
- 1/2 teaspoon black pepper powder
- Turmeric
- Curry leaves
- Oil
Instructions
- 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
Ingredients
- 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)
Instructions
- 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 Soup
Ingredients
- 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)
Instructions
- 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 
Ingredients
- 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)
Instructions
- 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.
