Monsoon Soup Recipes: 7 Warming Indian Soups for Rainy Evenings

Prep time: 5 min | Cook time: 15 min | Serves: 2

Ingredients:

• 4 ripe tomatoes, chopped
• 1 small onion, chopped
• 2 cloves garlic
• 1 inch ginger
• 1/2 tsp cumin seeds
• 1/4 tsp black pepper
• 1/4 tsp turmeric
• Salt to taste
• 1 tsp butter or ghee
• Fresh coriander for garnish

Method:

1. Heat butter in a pan. Add cumin seeds and let them splutter.
2. Add onion, garlic, and ginger. Saute for 2 minutes.
3. Add tomatoes, turmeric, salt, and 1 cup water. Cover and cook for 10 minutes.
4. Cool slightly. Blend until smooth using a portable blender or mixer.
5. Return to heat. Add pepper. Simmer for 2 minutes.
6. Garnish with coriander. Serve hot.

Immunity boost: Tomatoes are rich in Vitamin C and lycopene. Turmeric and pepper together increase curcumin absorption by 2000%.

Prep time: 5 min | Cook time: 20 min | Serves: 2

Ingredients:

• 1/2 cup masoor dal (red lentils), washed
• 1 tomato, chopped
• 1 small onion, chopped
• 2 cloves garlic
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric
• 1/4 tsp garam masala
• Juice of half a lemon
• Salt to taste
• 1 tsp ghee

Method:

1. Pressure cook masoor dal with tomato, turmeric, and 2 cups water for 3 whistles.
2. In a separate pan, heat ghee. Add cumin seeds, garlic, and onion. Saute until golden.
3. Add cooked dal to the pan. Mix well. Add garam masala and salt.
4. Simmer for 5 minutes. Add lemon juice.
5. Blend partially for a creamy texture, or serve as is.

Immunity boost: Masoor dal provides plant-based protein and iron. Lemon adds Vitamin C, which helps iron absorption.

Prep time: 5 min | Cook time: 15 min | Serves: 2-3

Ingredients:

• 1 lemon-sized ball of tamarind, soaked in 1 cup water
• 2 tomatoes, chopped
• 1 tsp rasam powder
• 1/2 tsp black pepper, crushed
• 1/4 tsp turmeric
• 2 cloves garlic, crushed
• A pinch of asafoetida (hing)
• Curry leaves, mustard seeds for tempering
• Salt to taste
• 1 tsp ghee

Method:

1. Extract tamarind juice and discard the pulp.
2. Boil tamarind water with tomatoes, rasam powder, turmeric, salt, and 1 cup water.
3. Add crushed garlic and pepper. Simmer for 8-10 minutes until frothy.
4. Temper with ghee, mustard seeds, curry leaves, and hing.
5. Serve piping hot. Drink it as soup or pour over rice.

Immunity boost: Black pepper clears sinuses. Tamarind aids digestion. Garlic is a natural antibiotic. This is South India's ancient cold remedy.

Prep time: 10 min | Cook time: 10 min | Serves: 2

Ingredients:

• 1/4 cup carrot, finely chopped
• 1/4 cup cabbage, shredded
• 1/4 cup mushroom, sliced (optional)
• 2 tbsp sweet corn
• 1 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp chili sauce
• 1/2 tsp black pepper
• 2 tbsp cornstarch mixed in 3 tbsp water
• Salt to taste
• 3 cups vegetable stock or water

Method:

1. Boil the vegetable stock. Add all chopped vegetables.
2. Cook for 5 minutes until vegetables are tender.
3. Add soy sauce, vinegar, chili sauce, pepper, and salt.
4. Slowly pour in the cornstarch slurry while stirring. Cook for 2 minutes until thick.
5. Serve hot with a dash of sesame oil on top.

Immunity boost: Vinegar aids digestion. Black pepper fights infections. The warm broth soothes a sore throat.

Prep time: 5 min | Cook time: 10 min | Serves: 2

Ingredients:

• 1 cup sweet corn kernels (fresh or frozen)
• 1 tbsp butter
• 2 cups water or milk
• 1/2 tsp black pepper
• Salt to taste
• 1 tbsp cornstarch in 2 tbsp water (for thickness)

Method:

1. Boil corn kernels in water for 5 minutes. Blend half the corn smooth. Keep the other half whole.
2. Heat butter in a pan. Add the blended corn, whole kernels, pepper, and salt.
3. Add cornstarch slurry. Stir for 2 minutes until thick.
4. Serve hot. Add a dash of cream for extra richness (optional).

Immunity boost: Corn is rich in fiber, Vitamin B, and antioxidants. It is easy on the stomach during monsoon.

Prep time: 5 min | Cook time: 15 min | Serves: 2

Ingredients:

• 200g button mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic
• 1 tbsp butter
• 1 cup milk
• 1 cup water
• 1/4 tsp black pepper
• 1/4 tsp dried thyme or oregano
• Salt to taste

Method:

1. Heat butter. Saute onion and garlic for 2 minutes.
2. Add mushrooms. Cook for 5 minutes until they release water and turn golden.
3. Add water and milk. Simmer for 5 minutes.
4. Blend smooth. Return to heat. Add pepper, herbs, and salt.
5. Serve with toasted bread.

Safety note: Only use store-bought button mushrooms in monsoon. Never pick wild mushrooms. Read our guide on foods to avoid in monsoon.

Prep time: 5 min (plus 30 min soaking) | Cook time: 15 min | Serves: 2

Ingredients:

• 1/2 cup green moong dal, soaked for 30 minutes
• 1 tomato, chopped
• 1/2 inch ginger, grated
• 1/4 tsp turmeric
• 1/2 tsp cumin seeds
• A pinch of asafoetida
• Salt to taste
• 1 tsp ghee
• Fresh coriander

Method:

1. Pressure cook moong dal with tomato, turmeric, and 2 cups water for 2 whistles.
2. Mash lightly or blend for a smooth soup.
3. Temper with ghee, cumin, ginger, and hing.
4. Pour tempering over the soup. Add salt.
5. Garnish with coriander. Serve warm.

Immunity boost: Moong dal is the easiest legume to digest. Ayurveda recommends it during Varsha Ritu (monsoon season) for balancing Vata dosha.