5 yummy soup recipes you must try

We bring you five quick recipes of healthy soups from working professionals, nutritionist, home makers and culinary experts. Do try them at home! 

Soups are convenient.

They can be served in any season, any time of the day and are pretty much easy to make.

Besides, soups also have the additional advantage of being super healthy.

We spoke to four people -- a working professional, a nutritionist, a culinary expert and a homemaker -- and asked them to share their most favourite and yummy soup recipes.

Consulting dietitian and nutritionist Aparna Inamdar shares her all time favourite Chicken and Oat Soup:

1. Chicken and Oat Soup

Ingredients

• 20 gm chicken shreds
• 20 gm oats
• 1 tsp corn flour
• 1 small chopped onion
• ¼ tsp garlic paste
• 1 tsp of chopped coriander leaves
• ½ spoon garlic paste
• Salt and pepper
• 1 tsp ghee

Method

• Heat 1 tsp ghee in a pan, add onions and garlic paste and fry till golden brown.
• Add the shredded chicken and cook till soft.
• Add oats flacks, water, salt and pepper and boil for two minutes.
• Make a paste of corn flour and add it and continue boiling for two minutes.
• You can add finely chopped carrots, cabbage, green peas, etc.
• You can also add cheese to make it calorie dense.
• Garnish with coriander or green onions. Serve piping hot.

Culinary expert Meghana Kanekar recommends the following all-season recipe:

2. Moong Bean (Green sprouts) Soup

In Ayurveda, moong bean soup has a powerful effect.

The spices used in it are the driving force behind this delicious and nourishing soup. That's why it's the perfect soup for all seasons and anytime of the day.

Ingredients

• 1 cup whole green moong beans soaked overnight
• 4 cups of water to cook beans in pressure cooker
• 2 cups water
• 1 tbsp clarified butter
• 1/2 tsp mustard seeds
• 1/4 tsp asafetida
• 1 bay leaf
• 1/2 tsp turmeric
• 1 tsp mixed cumin and coriander powder
• 1/2 tsp ginger chopped
• 1/2 tsp garlic chopped
• 1 tsp salt
• 1/2 tsp lemon juice

Method

• Soak the moong beans overnight in water.
• Clean and finely grind ginger and garlic.
• Drain the moong beans, wash them two times and cook in a pressure cooker with two cups of water until tender.
• Smash the beans.
• Heat the clarified butter (ghee) in a large deep saucepan and add mustard seeds.
• When mustard seeds pop, add asafetida, bay leaf, turmeric, cumin, coriander, ginger and a pinch of black pepper.
• Mix well keeping the flame low.
• Place the cooked beans with the fresh water and the remaining ingredients into the saucepan.
• Bring to a boil then simmer for a few minutes more.
• Add lemon juice and serve!

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3. Pumpkin and Spinach Soup

School teacher Pranjali Sanwatsarkar highly recommends the pumpkin and spinach soup for all those who don’t like to eat veggies.

Ingredients

• 1 cup pumpkin pieces
• 1cup shredded spinach
• 1 potato
• 1 tomato
• 1 small onion
• 3 garlic cloves
• 1 green chilli paste
• 1 tsp cornflower
• ½ inch ginger
• 1 tsp ghee
• ½ tsp cumin seeds
• Coriander leaves
• Cream for garnishing

Method

• In a wok, add pumpkin, spinach, potato, tomato, garlic cloves and bring to boil. After the veggies are cooked mash them when they are hot.
• In a separate pan heat 1 tsp of ghee, add cumin seeds, green chili paste. Mix well. Add the cooked mixture and give it a mix.
• Add cornflour paste (optional).
• Add some shredded ginger or some ginger juice and bring it to boil.
• Garnish with coriander and cream and serve.

4. Mutton Soup

Mutton Soup is home maker Shabana Almelkar’s favourite. Made in a jiffy, the soup is ideal for a rainy day.

Ingredients

• 250 gms mutton
• 1 cup onion finely chopped
• ½ cup tomato finely chopped
• 1tsp ginger garlic paste
• 1 ½ tsp cumin powder
• Curry leaves
• Pepper cons
• 1 cinnamon stick
• 2 cardamom
• 1 bay leaf
• 2 tsp ghee or butter

Method

• Thoroughly wash the mutton and put in a pressure cooker.
• Pour two cups of water. Add cumin powder, and cover the lid. Let it cook for five whistles.
• In a pan heat the ghee/butter and add the cinnamon, cloves, cardamom, bay leaf, peppercorns and curry leaves.
• Give it a nice toss, add garlic and ginger paste and mix well.
• Add the onions and cook until transparent
• Add tomato, salt, and cook till the tomatoes are done.
• Add the cooked mutton pieces along with the water and bring it to a boil and let it cook for 15 minutes under a low flame.
• Add freshly ground pepper before you serve.

5. Lemon Grass Soya Soup

Culinary expert Meghana Kanekar says this is a wholesome soup and carries very good nutritional values.

Lemongrass adds wonderful flavours to the protein packed soya punch. Besides, it is tasty nutrition for growing kids.

Ingredients

• 5-6 garlic finely chopped
• 2 medium onions finely chopped
• 1 strand of finely chopped lemongrass
• 1 Broccoli flower cut into fine pieces
• I cup chopped celery
• 1 small cup finely chopped parsley
• 2-3 tomatoes finely chopped
• ½ cup of soya chunks
• Salt and black pepper to taste
• ¼ tsp of green chili sauce
• 1 ltr water

Method

• In a pan, sauté onion and garlic till it turns slightly golden brown.
• Add chopped broccoli, parsley, tomatoes, celery, lemongrass and soya granules and mix together.
• Add salt, pepper and chilli sauce.
• Add water and bring to a boil.
• Simmer till all the ingredients mix well and the soya granules get cooked.
• Serve with fresh olive and mixed herbs bread.