Classic Tomato Shorba
The quintessential comfort soup, tomato shorba is a light, tangy, and fragrant broth that can brighten any gloomy day. This Indian-style tomato soup is a far cry from its Western counterparts, relying on whole spices and aromatics for its deep flavour.
The beauty of it lies in its simplicity. All you need are ripe tomatoes, which are pureed to form the base. In a pan, a simple tempering of cumin seeds, a bay leaf, and perhaps a small piece of cinnamon is prepared. Finely chopped ginger and garlic are sautéed until fragrant before the tomato puree is added. Spiked with a touch of turmeric, red chilli powder, and coriander powder, the soup simmers until its flavours meld together beautifully. A final flourish of fresh coriander leaves adds a burst of freshness, making it a perfect starter or a light meal.
Hearty Moong Dal Soup
For a soup that is both comforting and incredibly nourishing, look no further than moong dal soup. This simple lentil soup is light on the stomach, packed with protein, and has a wonderfully earthy flavour. Using yellow moong dal, a staple in most Indian households, this soup comes together with minimal effort. The dal is typically cooked until soft and mushy, either in a pressure cooker or a pot, along with turmeric and salt. Some recipes suggest soaking the dal for about 15-30 minutes to speed up cooking. Once cooked, it can be mashed or lightly blended for a smoother consistency. The magic happens in the final tempering, or 'tadka'. A spoonful of ghee is heated, and cumin seeds, asafoetida (hing), and perhaps some grated ginger or garlic are sizzled until aromatic and poured over the dal. A squeeze of lemon juice at the end brightens up all the flavours.
Indo-Chinese Sweet Corn Soup
A favourite across all ages, sweet corn soup offers a delightful balance of sweet and savoury notes. This popular Indo-Chinese dish is incredibly easy to whip up at home, especially using frozen or canned corn. The soup can be made creamy by blending a portion of the corn kernels with water to create a corn paste. In a pot, finely chopped vegetables like carrots, cabbage, and green beans are sautéed before adding vegetable broth, whole corn kernels, and the corn paste. The soup gets its characteristic restaurant-style flavour from a dash of soy sauce, a hint of vinegar, and a sprinkle of white or black pepper. A cornflour slurry (cornstarch mixed in water) is often added towards the end to achieve the desired thickness. Garnished with finely chopped spring onions, it's a wholesome soup that feels like a treat.
Zesty Lemon-Coriander Soup
When you need a soup that is light, refreshing, and packed with flavour, lemon-coriander soup is the answer. This clear vegetable soup is known for its vibrant, zesty taste and is a great immunity booster, perfect for the monsoon season. The flavour base is built by sautéing aromatics like minced garlic, ginger, and the stems of coriander, which hold a lot of flavour. Finely chopped vegetables such as carrots, beans, and cabbage are added and cooked until tender. Everything is simmered in a simple vegetable stock. The soup gets its name from the two key ingredients added right at the end: a generous amount of fresh lemon juice and a handful of chopped coriander leaves. This ensures their fresh, bright flavours are not lost during cooking. The result is a wonderfully tangy and aromatic soup that awakens the senses.
