With the arrival of the monsoon, chills in the atmosphere take over the searing heat. When the high soaring summer loses its grip there is nothing that can comfort the heart more than
delicious food. As the temperature drops, cravings for
something indulgent on a beautiful rainy day rise. The pitter-patter of raindrops and the slurping sound of
sipping pipping hot soup go hand-in-hand.
Soups are yummy, hearty, aromatic, flavourful, healthy basically wholesome. Their warmness perfectly compliments the cool monsoon atmosphere. It delights the soul with every sip. Here, we have three most satisfying soups recipes
for rainy days.
Soup Recipes For Monsoon:
Basil Tomato Soup.
Tomato soup is India’s one of the most loved liquid food. Its tangy flavour holds the power to tickle taste buds and tackle cold. When mixed with basil, the nutritional profile of this wholesome soup receives a boost. Try this
instant tomato soup recipe at home for making monsoon-comfort food easily.
Ingredients Required:
Steps for making:
- Combine tomato powder, red pepper powder, granulated onions, and herbs in a small bowl.
- Add 1.25 cups of hot boiling water.
- Keep stiring until all powders are finely dissolved.
- Season to taste with salt and pepper.
- Garnish with basil and serve hot.
Horse Gram Soup:
Horse gram soup or kollu soup is jam-packed with nutrients. Horse gram aka kulthi or kollu is used for feeding horses and that’s where from it has derived its English name. This legume is low in calories and rich in essential
nutrients. Sipping this pipping hot soup in the monsoon ensures immunity boost. Let’s check out the step-to-step recipe for horse gram or kollu soup.
Ingredients Required.
Steps For Making:
- Wash and soak horse gram overnight and pressure cook it with extra water.
- Once cooked, keep the water separate and filter the cooked horse gram.
- Grind half the portion of cooked horse gram into the fine paste.
- In a pan, add ghee and jeera. Now add garlic granules and sauté it until brown.
- Add the grind horse gram as well as the left-out cooked horse gram to the garlic.
- Add the filtered water, and let it boil for some time.
- Sprinkle black pepper, salt as per taste and mix finely.
- If you like some refreshing flavours, add water to the lemon powder, blend finely and add to the soup.
- Serve hot in a soup bowl.
Manchow soup.
Manchow Soup is a superhit Indian street food. This indulgent liquid food has Chinese roots but Indo-Chinese manchow soup is the most loved variation in India. You might have sipped this vegetable soup in your favourite
restaurant or from a roadside vendor, but homemade soup is also a delicious experience. Here’s a quick and easy Manchow soup recipe.
Ingredients Required:
For the vegetable stock:
- 1/2 cup roughly chopped cabbage
- 1/2 cup roughly chopped carrot
- 1/4 cup chopped celery (ajmoda)
- 2 tbsp chopped spring onions
- 3 to 4 cauliflower florets
For The Manchow Soup:
- 4 cups vegetable stock
- 2 tbsp Oil
-
1 tbsp Garlic Granules
-
1 tbsp Ginger powder
- 1 tsp finely chopped green chillies
- 2 tbsp finely chopped cabbage
- 2 tbsp finely chopped cauliflower
- 2 tbsp finely chopped capsicum
- 2 tbsp finely chopped carrot
- 2 tbsp finely chopped tomatoes
- 1 tbsp finely chopped mint leaves (phudina)
- 1/2 tbsp finely chopped coriander (dhania)
- 2 tbsp cornflour dissolved in 1/2 cup water
- ¾ tsp Re:fresh Himalayan Pink Salt
- 1 tbsp soy sauce
-
1/4 tsp
Re:fresh black pepper powder
Steps For Making:
For Fried Noodles:
- Take a large vessel and add 4 cups of water, 1 tsp of pink salt, and 1 tsp of oil.
- Bring the water to a boil and then add 1 pack of noodles.
- Boil the noodles for 5 minutes or follow the instructions on the package for the recommended cooking time.
- Cook the noodles until they are al dente, ensuring not to overcook them.
- Drain the noodles and rinse them with cold water to halt the cooking process.
- Add 1 tsp of cornflour to the noodles and gently mix them together.
- Heat oil in a pan for deep frying and spread the noodles evenly in the hot oil.
- Stir occasionally, maintaining a medium flame, and flip the noodles to fry both sides until they become crisp.
- Finally, remove the crispy noodles from the oil, drain off any excess oil, and set them aside.
For the Vegetable Stock:
- Heat 6 cups of water in a kadhai (Indian wok), then add all the vegetables.
- Boil the vegetables on a medium flame for 15 to 20 minutes.
- Allow the vegetables to settle at the bottom of the vessel, then pour out the vegetable stock.
- Discard the boiled vegetables and set the keep aside.
For the Manchow Soup:
- Heat oil in a wok or kadhai over high flame until it smokes.
- Add garlic granuels, ginger powder and green chillies to the hot oil and sauté for a few seconds.
- Add cabbage, cauliflower, capsicum, and carrots to the kadhai and sauté on high flame for 1 to 2 minutes.
- Add tomatoes, mint leaves, and coriander to the kadhai, mix well, and sauté for 1 minute.
- Pour the vegetable stock into the kadhai, mix well, and cook on high flame for 2 to 3 minutes, stirring occasionally.
- Add pink salt and soya sauce to the mixture, mix well, and cook on high flame for another 2 minutes, stirring occasionally.
- Prepare a mixture of cornflour and water, and add it to the soup while stirring continuously.
- Continue cooking the soup on high flame for 2 to 3 more minutes, stirring constantly.
- Add pepper powder and mix well.
- Serve the manchow soup immediately, topped with the fried noodles.
Summing it up:
This monsoon, give a try to these three wholesome soup recipes and enjoy the rainy days. Shop from Re:fresh all your soup essentials and be monsoon ready.
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