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1 July 2020 | 5 min read

5 Indian Inspired Vegetarian Soup Recipes That Are Insanely Delicious 

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If you’re going vegetarian or just incorporating more meatless meal ideas into your weekly schedules, soups are a great addition to your daily diet. Not only are they warm and flavoursome, but they also have a way of making us feel at home and bring a level of warmth and comfort to any situation.Add to that, and soups are a great way to add some vegetable to your diet. Why? Because they are easy to make and add a tonne of flavour to nutrient-packed vegetables that you can’t stop eating them. 

Below, we have you sorted with five easy vegetarian soup recipes that are perfect for every day of the week from Monday to Friday {everyone knows that weekends are for bingeing so you can indulge in other carb creamy recipes on those days}. Don’t forget to serve them with a side of best cornbread or flaky buttermilk biscuits.

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Tomato Saar

Ingredients

  • Tomatoes – 250 grams
  • Water – 1 ½ cups, to cook tomatoes
  • Sugar/jaggery – ½ teaspoon
  • Salt – as required
  • Water – ½ to ⅔ bowl, to add late

To make the paste:

  • Freshly grated coconut – ½ cup
  • Green chillies – 2 to 3 green chillies
  • Cumin seeds – ½ teaspoon
  • For tempering the saar:
  • Oil – 2 Tbsp
  • Mustard seeds – ½ tsp 
  • Cumin seeds – ¼ tsp 
  • Curry leaves – 8 to 10
  • Red chilli – 1-2
  • Turmeric powder – ¼ tsp 
  • Asafoetida (Hing) – 1 pinch

To garnish – Coriander leaves, chopped

Method

  1. Rinse tomatoes well, quarter them and keep aside.
  2. Boil 1 ½ cups of water in a pan. Add the tomatoes to it. Cover the pan and let it simmer on a medium flame for 5-6 minutes or until the tomatoes are soft.
  3. Once smooth, let them cool down at room temperature.
  4. Puree the tomatoes and strain to separate seeds from the stock. Keep the stock aside. 
  5. Now, grind coconut, chillies and cumin to a smooth consistency, and keep aside.
  6. In a pan, add the tomato stock and coconut paste. Add water as you want the consistency to be. 
  7. Season with salt. Add sugar or jaggery according to your taste.
  8. Mix well and let it simmer on medium flame. Bring the saar to a boil, cover and keep aside. 
  9. In a pan, heat 2 Tbsp of oil.
  10. Add ½ tsp of mustard seeds and let them crackle. Now, add curry leaves and red chillies. Make sure that nothing burns or turns dark brown.
  11. Switch off the flame and add some hing and turmeric powder. Mix well. 
  12. Pour this immediately into the saar and cover the pan to let the flavours get infused. 
  13. Garnish with coriander leaves before serving.

South Indian Rasam

Ingredients 

  • Tomatoes – 3, chopped
  • Cumin Seeds – ½ tsp
  • Ginger – ½ tsp, chopped
  • Coriander leaves, chopped
  • Water – 2 cup
  • Asafoetida (Hing) – 1 pinch
  • Black pepper – 1 tsp
  • Curry leaves – 6-7
  • Salt
  • To temper:
  • Ghee – ½ tsp
  • Mustard seeds – ½ tsp

Method

  • Add the tomatoes and ginger in lukewarm water with a pinch of salt, and let soak.
  • Then, in a grinder, add the tomatoes, hing, cumin seeds, black pepper, ginger, curry leaves, coriander leaves and salt. Grind into a smooth paste.
  • In a pan, add 2 cups of water and heat on medium flame.
  • Add the ground paste to the water, stir well and bring to a boil. Remove after a couple of minutes and keep aside.
  • Heat ghee in a pan, add mustard seeds to crackle. Pour this over the rasam.
  • For more flavour, add curry leaves and green chillies.

Curd Shorba

Ingredients

  • Curd – 500 gm
  • Besan – 3 Tbsp
  • Water – 500 ml
  • Sugar – 2 tsp
  • Salt
  • Radish – 3-4
  • Oil – 1 Tbsp
  • Asafoetida (Hing) – 1 pinch
  • Mustard seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Coriander seeds – 1 tsp
  • Curry leaves – 2-4
  • Red chillies whole – 4
  • Garlic, chopped – 1 tsp
  • Ginger, chopped – 1 ½ tsp 
  • Chopped coriander

Method

  1. Whip curd, besan and water until smooth.
  2. Add radish, sugar, salt and bring to a boil. Then simmer 10 minutes.
  3. Remove the radish from the pan and dice them well.
  4. In a pan, heat oil, add hing, cumin seeds, mustard seeds and coriander seeds. Add curry leaves, chillies, ginger and garlic.
  5. After a few seconds, add this to the soup, mix well, and simmer for 5 minutes.
  6. Now, strain the soup, add diced radish and serve with chopped coriander.

Drumstick Soup

Ingredients

  • Drumstick – 1, cut into long pieces
  • Ghee – 1 tsp
  • Onion – ¼ cup, finely chopped 
  • Garlic – 2 cloves
  • Cumin Powder – 1 tsp
  • Pepper powder to taste
  • Salt to taste
  • Coriander leaves, finely chopped

Method

  1. In a pan, add some water and drumsticks. Cover and cook until cooked.
  2. Cool it down and strain.
  3. Remove the flesh from the drumsticks.
  4. Heat some ghee in a pan, and add onions, garlic and saute for about a minute.
  5. Then add the drumstick flesh and stir well.
  6. Transfer this to a blender and make a smooth puree.
  7. In a saucepan, add this mixture, add cumin powder, salt and pepper, and bring to a boil.
  8. Gently remove the scum off, and let it simmer for 5-10 mins.
  9. Add coriander leaves and serve hot.

Dal Shorba

Ingredients

  • Yellow moong dal – ¼ cup
  • Onion – 1
  • Garlic – 6 cloves
  • Dry ginger powder – ½ tsp 
  • Turmeric powder – 1/4 tsp
  • Red chilli powder – 1/3 tsp
  • Black pepper powder – 1/2 tsp 
  • Cumin seeds – 1 tsp 
  • Coconut oil – 2 tsp
  • Salt
  • Water – 2 cups
  • Lemon juice – 1 tsp 
  • Coriander (dhania) leaves, for garnishing

Method

  1. Wash the moong dal thoroughly. Pressure cook or boil in enough water. 
  2. Once cooked well, mash or puree with a hand blender. 
  3. Heat a pan and add a teaspoon of oil, finely chopped onion and garlic. Saute until translucent.
  4. Pour the pureed dal with 2 cups of water. 
  5. Add salt, turmeric powder, ginger powder, pepper powder and red chilli powder. Mix well.
  6. Simmer for 5 minutes, stirring well so that the dal doesn’t stick to the pan.
  7. Once it boils, switch the flame off and add lemon juice. Keep aside.
  8. In a pan, heat a teaspoon of oil and add cumin seeds, allow to crackle. Switch off the flame.
  9. Pour this over the dal shorba and garnish with chopped coriander before serving. 
by Adii Dande
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