The 20-Minute Tomato Shorba
A classic for a reason, tomato shorba is both comforting and packed with Vitamin C, which is essential for immunity. This version gets a flavour upgrade with roasted garlic and fresh basil, but remains incredibly quick. The tangy flavour is perfect for dreary,
rainy days and it can be made in a single pot. Tomatoes are a safe and healthy choice during the monsoon.
Quick Recipe: Tomato Shorba
Heat a teaspoon of ghee or butter in a pressure cooker. Add half a teaspoon of cumin seeds. Once they splutter, add one chopped onion, two crushed garlic cloves, and a small piece of grated ginger. Sauté for two minutes. Add four large chopped ripe tomatoes, a pinch of turmeric, and salt to taste. Add one cup of water, close the lid, and cook for two whistles. Once the pressure releases naturally, blend the mixture until smooth. Return it to the pot, add a cup of water to reach your desired consistency, and bring to a simmer. Season with freshly crushed black pepper. Garnish with fresh coriander or basil leaves before serving hot.
One-Pot Mixed Veg and Lentil Soup
This soup is a complete meal in a bowl, combining the goodness of various vegetables with the protein power of lentils. Using masoor dal (red lentils) is the key to a quick cooking time, as it softens much faster than other dals. It’s a hearty, filling option for a light dinner that keeps you warm and aids digestion, which can be sluggish during the monsoon.
Quick Recipe: Mixed Veg & Lentil Soup
In a pressure cooker, combine half a cup of rinsed masoor dal with one chopped carrot, a handful of green beans, and a quarter cup of sweet corn. Add a small piece of grated ginger, two minced garlic cloves, a quarter teaspoon of turmeric powder, and salt. Pour in three cups of vegetable stock or water. Pressure cook for three whistles. Once the pressure settles, you can either serve it chunky or use an immersion blender to create a smoother, thicker consistency. Finish with a squeeze of lemon juice and a sprinkle of black pepper.
Creamy Pumpkin and Ginger Soup
Pumpkin is rich in beta-carotene, which the body converts to vitamin A, a vital nutrient for a strong immune system. Combined with ginger, known for its anti-inflammatory and digestive benefits, this soup is a monsoon wellness powerhouse. Its creamy texture is achieved without any cream, making it both healthy and delicious. It's a simple yet elegant soup that feels indulgent despite being easy to prepare.
Quick Recipe: Pumpkin & Ginger Soup
In a pan, heat a tablespoon of oil and sauté one chopped onion until soft. Add two cloves of minced garlic and a one-inch piece of grated ginger, cooking for another minute. Add about 500 grams of peeled and cubed pumpkin, four cups of water or vegetable stock, and salt. Bring to a boil, then simmer for about 15-20 minutes until the pumpkin is tender. Let it cool slightly before blending until completely smooth. Reheat gently, and season with a pinch of nutmeg or black pepper before serving.
Speedy Spinach and Garlic Soup
When you are truly short on time, this is the soup to make. Spinach and moong dal is a classic combination that is light, nutritious, and incredibly fast. Spinach is packed with iron, while garlic is famed for its ability to fight off seasonal infections. This soup is light on the stomach and provides essential nutrients without feeling heavy, making it ideal for a quick lunch.
Quick Recipe: Spinach & Garlic Soup
Pressure cook a quarter cup of yellow moong dal with a cup of water and a pinch of turmeric for two whistles. In a separate pan, heat a teaspoon of ghee, and sauté four cloves of finely chopped garlic until golden. Add one large bunch of roughly chopped spinach and cook until it wilts, which takes only a couple of minutes. Combine the cooked dal with the spinach, add salt and pepper to taste, and blend lightly for a rustic texture. Simmer for two more minutes and serve immediately.
