Classic Tomato Shorba
This is the quintessential comfort soup for many Indian households, and for good reason. The tangy flavour of tomatoes, balanced with a hint of Indian spices, can brighten up any gloomy day. It’s light, easy to digest, and packed with Vitamin C to help
boost your immunity during the monsoon. Best of all, it comes together in under 30 minutes. To make a simple version, heat a little ghee or butter, and add cumin seeds. Once they splutter, add chopped ginger and garlic and saute for a minute. Add chopped ripe tomatoes, turmeric, salt, and a cup of water. Let it cook for about 10-15 minutes until the tomatoes are soft. Once cooled slightly, blend the mixture until smooth. Return it to the pan, add a pinch of black pepper and sugar to balance the tang, and simmer for another two minutes before garnishing with fresh coriander.
Hearty Moong Dal Soup
Lentil soups are a staple for a reason: they are filling, packed with protein, and incredibly versatile. A simple moong dal soup is particularly good for the monsoon as it's known to be light on the digestive system. This wholesome soup can serve as a light lunch or a comforting start to dinner. To prepare it, pressure cook soaked moong dal with chopped tomato, turmeric, and a little salt for two or three whistles. Once the pressure releases, you can lightly mash the dal or blend it for a creamier texture. For the finishing touch (the tadka), heat a teaspoon of ghee in a small pan. Add cumin seeds, a pinch of asafoetida (hing), and grated ginger. Let it sizzle for a few seconds before pouring it over the cooked dal. A final garnish of fresh coriander leaves adds a burst of freshness.
Simple Mixed Vegetable Soup
This soup is a fantastic way to use up any vegetables you have in your fridge. It’s a flexible recipe that provides a host of nutrients to keep you healthy through the season. You can use a mix of carrots, beans, peas, cabbage, and corn. Start by heating a little oil or butter in a pot and sautéing finely chopped ginger and garlic. Add the chopped hard vegetables like carrots and beans first, followed by softer ones like cabbage and peas. Sauté for a few minutes before adding enough water or vegetable stock to cover them. Season with salt and pepper, cover the pot, and let it simmer until the vegetables are tender, which usually takes about 15-20 minutes. For a slightly thicker consistency, you can mix a teaspoon of cornstarch in cold water and add it to the boiling soup, stirring continuously. A dash of vinegar or lemon juice at the end can brighten up the flavours.
Zesty Lemon and Coriander Soup
If you're looking for a soup that is both light and bursting with flavour, the lemon and coriander soup is a perfect choice. It's a clear soup, often found on Indo-Chinese menus, and its tangy and herbaceous notes are incredibly refreshing on a wet day. To make it, start by sautéing finely chopped ginger, garlic, and green chillies in a pan. Add finely chopped vegetables like carrots, cabbage, and beans, and stir-fry for a minute. Pour in vegetable stock or water and bring it to a boil. To give the soup its characteristic flavour, add a generous amount of chopped coriander leaves and their stems. Season with salt and white pepper. A cornstarch slurry can be used for slight thickening. The most crucial step is at the end: switch off the heat and then add fresh lemon juice. This ensures the soup remains tangy and not bitter.
