The concept of soups is truly an age-old one and not many are really always in favour of having a bowl full of goodness and rather binge into junk and fast foods as a preferred choice. There is a need for creating a balance in our meals these days especially during pandemic times when we need to keep our immunity levels on a high besides being a little choosy since it is also monsoon time and we need to be careful about what is coming into our kitchen and getting cooked and finally being dished out on our plates.

The idea of a good soup is simply discussed as being wholesome, nutri-rich, and full of flavor, colors and should be appealing to the eyes, palate and the senses on the whole. Soups are one of the simplest things to make in a kitchen without much fuss and irritation, it just calls for a little wise decision making, picking the right combinations and cooking it just right and pouring the delicacy piping hot into our soup bowls, and relishing goodness especially with the downpour and monsoon season all across.

While we hear of clear soups, cream soups, puree soups, broths, hot and cold soups, ethnic and international favorites from many countries like minestrone soup from Italy, french onion soup from France, mulligatawny popular from south India and Sri Lanka, seafood chowder soup from America, the chilled refreshing soup called gazpacho from Spain and Manchow, hot-n-sour, shark fin soup from China to name a few!

Here are a few simple- easy and healthy soup recipes.

1. Asian Chicken Noodle Soup

 asian chicken soup

Ingredients

  • Oil-2 tsp
  • Garlic- 1 tsp chopped
  • Ginger-1 tsp shredded
  • Green chilies- 1 tsp chopped
  • Spring onion- 2-3 sliced
  • Carrots- ¼ no shredded
  • Celery-1 stalk, chopped
  • French beans-3-4 sliced
  • Capsicums-1/2 no shredded
  • Boiled noodles- 1 cup
  • Boiled shredded chicken- 1 cup- optional
  • Salt and pepper to taste
  • Chili flakes-1/2 tsp
  • Soy sauce- 2 tsp
  • Schezuan sauce-2 tsp
  • Water/chicken stock- 2-3 cups
  • Corn flour-2 tbsp. solution to thicken
  • Spring onion greens-2 tbsp for garnish

Method

1. Heat oil in a pan, add in the garlic, ginger, chilies, and onions, and saute for a few seconds.

2. Add in the assorted veggies and saute for 30 seconds, add in the water or stock, salt, pepper, chili flakes, sauces bring to a boil, simmer for 3-4 mins.

3. Add in the cornflour solution and mix well slightly thicken the gravy in the pan add in the boiled noodles and chicken pieces if desired or else serve with vegetables. Cook all of it together for 2-3 mins and serve hot garnished with spring onion greens.

2. Herbed Onion Potato Soup

herbed indian potato soup

Ingredients

  • Oil-1 tsp
  • Butter-1/2 tsp
  • Garlic-2-3 cloves- sliced
  • Onion-1 med sized, sliced
  • Potatoes-1-2 medium-sized, peeled and chopped
  • Salt and pepper to taste
  • Mixed herbs-1/2 tsp
  • Chili flakes-1/2 tsp
  • Water/veg stock- 3-4 cups
  • Almond/ cashew paste-2 tsp
  • White sesame seeds/ flax seeds/ sunflower seeds- 2 tsp
  • Parsley-2 tsp chopped
  • Cream-2 tsp

Method

1.Prepare all the ingredients for the soup and keep it ready.

2. Heat oil and little butter in a saucepan add in the garlic, onions, potatoes, and saute them for 1 min.

3. Add in the salt, pepper, herbs, chili flakes and mix well, add water or stock bring to a boil, and simmer the soup for 25-30 mins.

4. Cool it down a little and puree the soup, strain it and bring it back to a boil add little water or stock if needed, add in the cashew/almond paste, cream and check for seasonings.

5. Serve the soup hot garnished with fresh herbs/parsley/coriander/ lightly toasted seeds of your choice.

dr kaviraj soup recipes

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3. Nutty Pumpkin Coconut Soup

nutty pumpkin soup

Ingredients

  • Oil- 1 tsp
  • Butter-1/2 tsp
  • Bayleaf-1 no
  • Peppercorns-3-4 no
  • Ginger-1 tsp chopped
  • Green chilies- 1 tsp chopped
  • Curry leaves- 4-5 no
  • Turmeric powder-1/4 tsp
  • Onion-1/2 no chopped
  • Water/veg stock- 3-4 cups
  • Yellow pumpkin- 150 gms peeled, chopped
  • Potatoes-1-2 small, peeled, and chopped
  • Coconut milk-1/2 cup thick
  • Almonds/cashews/walnuts- 2 tsp chopped.
  • Sunflower seeds/chia seeds- 1 tsp
  • Coriander/parsley-2 tsp chopped

Method

1. Prepare all the ingredients for the soup and keep them ready.

2. Heat oil and butter in a pan add in the Bayleaf, peppercorns, curry leaves, ginger, chilies, onions and saute for a minute.

3. Add in the pumpkin and potato cubes and saute, add in the salt, turmeric powder, pepper, herbs, chili flakes as per taste and mix.

4. Add water/stock and bring to a boil, simmer for 20 mins.

5. Cool, remove the Bayleaf, puree and strain the soup and bring it back to a boil, add in the nuts, seeds and adjust the texture, add coconut milk, mix and simmer for 3-4 mins.

6. Serve hot garnished with fresh coriander/parsley/coconut cream.

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4. Seafood Coconut Veggie Soup

seafood coconut soup

Ingredients

  • Oil-1 tsp
  • Butter-1/2 tsp
  • Garlic- ½ tsp chopped
  • Ginger- 1 tsp chopped
  • Green chilies- 2 slit
  • Onion-1/2 no chopped
  • Broccoli-1/2 cup florets
  • Carrots-1/2 cup sliced
  • Zucchini-1/4 cup cubes
  • Boneless fish cubes-1 cup
  • Cleaned prawns-1/2 cup
  • Salt and pepper to taste
  • White wine-2 tsp
  • Water/stock- 3-4 cups
  • Coconut milk-1 cup thick
  • Thai red curry paste- 2 tsp
  • Lemon grass-3-4 pieces
  • Fresh basil-3-4 no.
  • Corn flour solution-2 tbsp.
  • Lime juice-1 tsp add and serve
  • Roasted crushed peanuts-2 tsp

Method

1. Prepare all the ingredients for the yummy soup recipe.

2. Heat oil and butter in a pan add in the ginger, garlic, onions, chilies and saute, add in the lemongrass, basil, Thai curry paste, and little water or stock and cook for 1-2 mins.

3. Add in the assorted veggies, salt, and pepper to taste and allow to simmer and cook for 8-10 mins until just done. Now add in the wine, prawns, and fish and carefully mix them in allow to cook for 3-4 mins on a medium flame. 

4. Now add in the coconut milk and a little cornflour water solution to thicken the soup slightly, simmer for 2-3 mins and serve hot garnished with fresh basil, roasted crushed peanuts, a splash of lime juice, coriander.

5. Veggie Wonder Soup

veggie wonder soup

Ingredients

  • Oil-1 tsp
  • butter-1/2 tsp
  • Bayleaf- 1 no
  • Peppercorns-2-3 no
  • Garlic- 1 tsp chopped
  • Ginger-1 tsp chopped
  • Red chilies-1-2 slit
  • Onions-1/2 no chopped
  • Potatoes-1 med sized, peeled, and cubed
  • Green peas-1/4 cup boiled
  • Babycorn-2-3 sliced
  • Mushrooms-2-3 sliced
  • Carrot-1/2 no sliced
  • Salt and pepper to taste
  • Water/veg stock-2-3 cups
  • Turmeric powder-1/2 tsp
  • Coriander powder-1/2 tsp
  • Cashew/almond paste-2 tsp
  • Milk-1/2 cup
  • Cream-1 tbsp
  • Coriander/parsley-2 tsp chopped

Method

1. Prepare all the ingredients for the soup and keep them ready.

2. Heat oil and butter in a pan add in the Bayleaf, peppercorns, garlic, ginger, red chilies, and onions, and saute for a few seconds.

3. Add in the assorted veggies of your choice, add seasonings, herbs, and flavor the soup as desired with powdered spices.

4. Add in water/stock bring to a boil, simmer for 15-20 mins and add in the milk, cream, cashew/almond paste and slightly thicken up the soup and simmer for 3-4 mins.

5. Check the soup for texture, salt and balance and adjust it accordingly. Add some parsley/coriander/seeds/nuts/micro-greens etc and serve the soup hot.

MasterChef Kaviraj Khialani is a food writer, author, food designer, consultant, and creative cuisine specialist. He has varied experience in both the airline and hotel industries.

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