10 Heartwarming Indian Soup Recipes to Try

There are a number of delicious Indian soup variations which are full of flavour and certain to warm you up, especially during cold days.

Soup is such a simple food but it is also one of the most diverse as they are so many types which range in textures and flavours.

It has also been known to have health benefits, especially when eaten during cold weather.

Indian soups have a plethora of flavour in each spoonful as they use ingredients which are typically used in Indian cooking and when integrated into a hot broth, it takes it to a whole new level.

While some soups feature spicy flavour and creamy texture, some dishes are native to the country’s regions hence, they are very popular in certain areas.

All guarantee to be a hearty meal when eaten with a piece of crusty bread or even freshly baked naan.

We show you 10 recipes which will appeal to all the senses.

Mulligatawny Soup

Although it is an English soup, it originated from South Asian cuisine. Mulligatawny soup is a product of the British Raj in India.

The British modified it so that it includes meat, though the local Madras recipe does not.

This recipe combines inclusions from the British and Indian. The chicken, which was typically used by the British, has been flavoured with Indian spices such as garam masala.

The result is a filling, yet slightly spicy and creamy soup.

While it can be enjoyed on its own, make it into a satisfying meal by serving it with rice or with some crusty bread.

Ingredients

• 450g boneless chicken, diced
• 3 tbsp canola oil
• 2 Large onions, finely chopped
• 1 tsp garam masala
• 1 tsp black pepper
• 8 Garlic cloves, minced
• 1 cup of split yellow pigeon peas
• 1 tsp cumin seeds
• 2 litres chicken stock
• 1 cup of canned coconut milk
• 1 Bay leaf
• ½ tsp turmeric powder
• 1 tsp cumin seeds
• 1 tbsp coriander powder
• 2 Lemons, juiced
• 2 cups frozen mixed vegetables, chopped (Optional)
• Fresh coriander, chopped

Method

1. Heat the oil in a deep pot over medium heat. Add the bay leaf and fry for 30 seconds. Add the onion and fry until they become transparent.
2. Fry the garlic for one minute then add all the powdered spices and cook for three minutes.
3. Add the chicken and cook until they become lightly brown. Stir in the split pigeon peas and cook for one minute.
4. If you are using mixed vegetables, add them now.
5. Add the chicken stock and allow it to simmer. Cook until the lentils become soft.
6. When the lentils are soft, add the coconut milk and mix well. Turn off the heat, add the lemon juice and mix.
7. Serve the soup in individual bowls over cooked basmati rice. Garnish with fresh coriander.

This recipe was inspired by The Spruce Eats.

Ginger Soup

Ginger soup is one which is certain to warm you up. It is a soup to have when you are feeling under the weather.

Not only does it warm you up inside, but the flavours will also bring your mouth to life.

While ginger has many known health benefits, it is also very flavourful in this recipe as it adds a citrus freshness to offset the spice from the chilli.

If you want strong Indian flavours coming from your soup then ginger soup is one to try.

Ingredients

• 5cm piece of ginger, roughly chopped
• 1 Chilli, chopped
• 3 Garlic Cloves
• 200g tinned tomatoes
• 200ml water
• A handful of coriander, chopped
• Ginger strips, to garnish

To make the Masala

• 1 tsp salt
• 1 tsp cumin seeds
• ½ tsp turmeric
• 1 tsp garam masala

Method

1. To make the paste, put the ginger, chilli and garlic into a blender and blend to a paste. Then add the tomatoes and water.
2. Meanwhile, heat oil in a pan and add the cumin seeds. Fry for a few seconds until they pop and become fragrant.
3. Carefully add the paste and bring to a boil. Once it begins to boil, reduce the heat to a simmer.
4. Add salt, turmeric and garam masala. Allow it to simmer for a few minutes. Adjust the seasoning if required.
5. Remove from the heat, stir in the coriander and top with a few ginger strips. Serve in a bowl with some buttered roti.

This recipe was inspired by Hari Ghotra.

Curried Red Lentil Soup

This curried red lentil soup is inspired by the Indian side dish daal. Not only is the dish full of flavour, but the texture of the lentils make it even better.

Fragrant ginger, cinnamon and cumin add lots of rich flavours to the thick creaminess of the lentils.

The wholesome ingredients are packed with protein, fibre and vitamins for a filling and delicious soup.

Ingredients

• 1 tbsp canola oil
• 1 Large onion, chopped
• 2 tbsp ginger, minced
• 3 Garlic cloves, minced
• 1 Jalapeno pepper, seeded and minced
• 1½ tbsp curry powder
• 2 Bay leaves
• 1 tsp cinnamon
• 1 tsp cumin powder
• 8 cups chicken stock
• 1½ cups red lentils, rinsed
• ½ cup plain yoghurt
• 3 tbsp coriander, chopped
• 2 tbsp lemon juice
• 2 tbsp mango chutney
• Salt, to taste
• Pepper, to taste

Method

1. Heat oil in a pot over medium heat. Add the onion and cook for five minutes until softened.
2. Add garlic, ginger, ginger, curry powder, cinnamon, cumin, bay leaves and jalapeno. Cook for five minutes, stirring often.
3. Stir in the lentils and stock and bring to a boil. Reduce the heat to low and simmer for 45 minutes until the lentils are tender.
4. Discard the bay leaves. Stir in the coriander and lemon juice. Season with salt and pepper.
5. Pour into bowls and garnish with yoghurt.

This recipe was inspired by Eating Well.

Chicken Rasam Soup

Chicken rasam soup is an authentic South Indian dish and the mix of ingredients create a spicy broth.

Although there is spice, it is not overpowering as the ginger adds a slight citrus flavour to it which offsets the heat from the spice.

The chicken used typically has bones and it remains moist when cooked and as part of the soup. You can use boneless, but it may not be the same experience.

Additional oil is not needed as the soup gets its oily texture from the chicken fat, enhancing the overall flavour.

Ingredients

• 250g chicken, cleaned and chopped
• 3 Green chillies
• 1-inch piece of ginger
• 2 Onions, diced
• 1 Large tomato, diced
• ½ tsp mustard
• 2 tsp cumin seeds
• 2 tbsp black peppercorns
• 1 tbsp coriander seeds
• 5 Garlic Cloves
• 12 Curry leaves
• 2 tsp chilli powder
• 1-litre water
• 1 tsp turmeric
• ¼ cup coriander leaves, chopped
• Salt, to taste

Method

1. Grind the onions, green chillies, garlic, ginger, cumin seeds, coriander seeds and peppercorns into a fine paste.
2. Meanwhile, heat a pan until it becomes very hot. Add the mustard seeds and let them pop then add the onion paste. Cook until the oil begins to extract.
3. Add the turmeric, chilli powder and tomatoes. Cook until the raw smell disappears.
4. Gently add the chicken pieces and cook for 10 minutes until they have changed colour.
5. Pour in the water and add the curry leaves. Cook for 10 minutes until the chicken becomes tender. Add salt to taste.
6. Serve hot in bowls and garnish with coriander.

This recipe was adapted from Spices and Aroma.

Curried Butternut Squash Soup

This is a dish which combines Indian and Asian flavours with the amazing vegetable that is the butternut squash.

It has a sweet flavour and the most vivid orange colour that entices you.

Roasting the squash brings out the sweetness from the vegetable. This blends well with the heat from the chillies.

The creaminess from the coconut and warmth from the cumin results in a hearty soup for you to enjoy.

Ingredients

• 1 Butternut squash
• 1 Red onion, chopped
• 2 Garlic cloves, finely chopped
• 3cm piece of ginger, grated
• 2 Red chillies, chopped (keep some for garnish)
• 1 tsp cumin seeds
• 500ml coconut cream
• 500ml water/chicken stock

Method

1. Slice the butternut squash into four strips, remove the seeds and play on a tray with a little piece of butter on each. Roast for 35 minutes at 180°C.
2. Meanwhile, heat some oil in a pan and add the cumin seeds. Fry until fragrant, then add onions and cook until soft.
3. Stir in the garlic, ginger and chilli and cook for five minutes.
4. Once the squash is cooked, scrape the flesh out and discard the skin. Stir the flesh into the onions.
5. Add the stock and cook for five minutes until everything becomes soft.
6. Blitz the soup using a hand blender until it is smooth and thick. Pour in the coconut cream and if it is too thick, add a little water.
7. Pour into bowls and top with a bit of coconut cream and a piece of chopped chilli. Serve with some naan bread.

This recipe was inspired by Hari Ghotra.

Tomato Saar

Tomato Saar is the Indian equivalent of the classic cream of tomato soup. The tangy vegetarian dish is popular in Maharashtra.

It is made by boiling and pureeing the tomatoes, which are then flavoured with mustard seeds, curry leaves and peppercorns.

Some versions use coconut milk to thicken the soup’s consistency, but this recipe sticks to the original ingredients.

Tomato Saar is ideally eaten with rice, but you can enjoy it on its own.

Ingredients

• 4 Tomatoes, blanched
• 4 Garlic cloves, peeled
• 1 tsp cumin seeds
• 4 tbsp coconut, grated
• 3 Dry red chillies
• 1 tsp mustard seeds
• A pinch of asafoetida
• 1 Sprig of curry leaves
• 2 tsp cooking oil
• Salt, to taste

Method

1. Peel the skin of the blanched tomatoes and blend into a smooth paste. Set aside.
2. In a grinder, add the coconut, garlic, cumin seeds and two chillies. Grind until smooth and set aside.
3. Heat oil in a pan and add the mustard seeds. Once they begin to splutter, add the red chilli, asafoetida and curry leaves.
4. When they crackle, add the coconut mixture and cook for two minutes until the raw smell of garlic goes away.
5. Add the pureed tomatoes and simmer for two minutes.
6. Add three cups of water, season with salt and let the soup simmer for 10 minutes.
7. When done, turn off the flame and serve immediately.

This recipe was adapted from Archana’s Kitchen.

Potato and Coriander Soup

This recipe uses basic ingredients but they are prepared very well for a delicious Indian soup.

It is a dish which is all about great textures as the potatoes, leeks and carrots make the perfect combination of varied textures when trying this soup.

The subtle sweetness and earthiness from the vegetables offset the spices to create a mild flavour with only a hint of chilli.

Adding butter only adds to the richness of the soup.

Ingredients

• 1 tbsp salted butter
• 1 tbsp sunflower oil
• 50g coriander, roughly chopped
• 4 Garlic cloves, peeled and roughly chopped
• 2 Green chillies, finely chopped
• 2 Leeks, finely chopped
• 3 Carrots, cut into 1cm pieces
• 3 Medium potatoes, peeled and cut into 1cm cubes
• 2 Vegetable stock cubes
• 850ml boiling water
• Salt, to taste
• Black pepper, to taste
• 1 tsp chilli flakes

Method

1. Heat the oil and butter together in a pan over medium heat. Add the garlic and green chillies and cook for two minutes, until they soften.
2. Stir in the leeks and cook for five minutes until softened. Add the carrots and potatoes, increase the heat and cook for five minutes until they begin to soften.
3. Crumble the stock cubes into the pan and add the water. Stir most of the coriander into the soup but leave some aside.
4. Cover the pan and cook for 20 minutes, until the potatoes are tender.
5. Remove from the heat and blend the soup using a hand-held blender.
6. Return the hob and cook for two minutes. Season with salt and pepper. Stir in the chilli flakes and garnish with the reserved coriander before serving.

This recipe was adapted from Chetna Makan’s recipe.

Cauliflower Soup

This dish is basically aloo gobi (potatoes and cauliflower) but formatted as a soup. The modified version of the classic Indian dish manages to maintain a range of wonderful flavours.

The use of chilli, garlic, ginger and cumin makes for a similar flavour to the traditional aloo gobi.

However, this soup is intensely seasoned to stretch the flavours into a full-bodied and hearty soup.

Add rice to this dish will make it ideal as a main meal but it can also be enjoyed with bread or on its own.

Ingredients

• 2 tbsp olive oil
• 1 Medium onion, chopped
• 1 Medium potato, peeled and chopped
• 2 Medium tomatoes, peeled and chopped
• 3½ cups cauliflower florets
• 2 tsp ginger, chopped
• 2 Garlic Cloves, chopped
• 1 Green chilli, chopped
• 2 tsp ground coriander
• 1 tsp ground cumin
• ¼ tsp red chilli powder
• ½ tsp cumin seeds
• ¼ tsp fennel seeds
• ¼ tsp turmeric
• Salt, to taste
• Coriander, chopped (optional)
• Plain yoghurt (optional)

Method

1. Heat oil in a pot over medium heat. Add the cumin seeds and then the fennel seeds. Once sizzling, add the onions and potatoes and cook for five minutes.
2. Add the ginger, garlic and green chillies and stir for one minute.
3. Reduce the heat and add the ground coriander, cumin, turmeric and chilli powder. Cook for one minute then add the cauliflower, tomatoes and salt and cook for a further minute.
4. Increase the heat and add three cups of water and bring to a boil. When boiling, lower the heat and simmer for 25 minutes. If needed, add one more cup of water.
5. Remove from the heat and allow to cool slightly before blending to your desired texture. Season and pour into bowls.
6. Garnish with yoghurt and coriander. Serve with bread or rice.

This recipe was inspired by Smitten Kitchen.

Vegetable Manchow

This soup is very popular in Indian and Chinese cuisine due to its simple preparation and spicy taste.

A mix of finely chopped vegetables is cooked in stock and thickened with cornflour. It is then mixed with Chinese ingredients such as soy sauce.

It is a thick soup with an extra bit of crunch as it is garnished with deep-fried noodles.

While it is typically a vegetarian dish, you can add chicken if you like.

Ingredients

• ¼ Cabbage, finely chopped
• 1 Medium carrot, chopped
• 3 Chinese black mushrooms, roughly chopped
• 3 Button mushrooms, sliced
• 1 Spring onion, sliced
• ½-inch piece ginger, minced
• 3 Garlic Cloves, minced
• 2-inches bamboo shoots, chopped
• 4 cups of vegetable stock
• 2 Green chillies
• 2 tbsp soy sauce
• 50g tofu
• 3 tbsp cornflour
• ½ tbsp red chilli sauce
• 2 tbsp oil
• ½ green pepper, chopped
• Salt, to taste
• 1 cup noodles, deep fried

Method

1. Heat oil in a non-stick wok. When hot, add the spring onions along with the ginger and garlic. Quickly stir fry.
2. Add the carrot, cabbage and button mushrooms. Cook for one minute then add the Chinese mushrooms.
3. Add the stock and green chillies. Add the red chilli sauce and soy sauce. Mix well.
4. Cut the tofu into half-inch cubes and add them to the soup. Mix cornflour and a quarter cup of water and add to the wok. Cook until the soup thickens.
5. Season with salt and stir. Add most of the pepper to the soup and mix well.
6. Once done, pour into bowls and garnish with the crispy noodles and pepper.

This recipe was inspired by Sanjeev Kapoor.

Mutton Elumbu Rasam

Mutton soup is very common in the southern regions of India and is made using by cooking mutton bones and meat with spices. This makes for an aromatic soup.

It is a mild tasting dish and you adjust the spice level to your preference.

Its ingredients list boasts of curry leaves, turmeric and red chillies. They undoubtedly add to its taste and the mutton makes it extremely hearty.

This Mutton soup is perfect to warm you on a wintery day.

Ingredients

• 250g boned mutton
• 4 cups of water
• ½ tsp turmeric powder
• ½ tsp salt

For the Spice Powder

• ½ tsp coriander seeds
• ½ tsp fennel seeds
• 2 Dried red chillies
• ½ tsp black pepper
• ½ tsp cumin seeds

For Tempering

• 2 tsp oil
• 5 Garlic cloves, chopped
• 1 Tomato
• 10 shallots, chopped
• 2 Sprigs curry leaves
• 2 Sprigs coriander leaves
• ½ tsp salt

Method

1. Dry roast the spice powder ingredients on a low flame for four minutes. Once done, allow it to cool. When cooled, grind to a fine powder and set aside.
2. Boil the mutton with turmeric, salt and water for 40 minutes on high heat (20 minutes in a pressure cooker). When done, turn off the flame and set aside.
3. Meanwhile, heat oil in a pan and add the shallots, garlic and curry leaves. Fry until the shallots have softened.
4. Add the tomatoes and salt. Cook the tomatoes until they become soft and have reduced.
5. Add the ground spice mix and sauté for a few seconds. Gently add the cooked mutton along with the water. Allow it to simmer for five minutes. Stir in the coriander and remove from the heat.
6. Serve on its own or mixed with rice.

This recipe was adapted from Kannamma Cooks.

There are a wide variety of soups to suit all taste preferences. Whether it is spicy, creamy or mild, there is something for everyone.

This selection of recipes features a range of delicious Indian soups which are all different but all promise intense flavours.

Some are richer in flavour than others but it is down to your taste. The recipes have listed specific spice quantities, but you can alter the amount.

The 10 recipes will hopefully provide you with a guide on Indian soups to make when you want a food to warm you up.