Move Over Manchow: Try These 6 Non-Vegetarian Indian Soups To Keep You Warm In Winters

I’m a huge fan of soups. Every winter, soup becomes our routine Sunday dinner at home. Not only is it light and easy to make, it also provides adequate warmth to the body on cold winter nights. As we are in the middle of November, jackets and shawls will be out in no time, and the next thing you know, you are cosied up in your blanket on the weekends. Everything seems like a task during the winter season as your teeth start chattering and the wind blows past your face. Even touching an object or any sort of human touch sends a shiver down the spine if it’s cold. 

When everything is so cold, you definitely need something hot to keep your body warm. While vegetables can provide you with a lot of nutrition, it is said that non-vegetarian items like meat, chicken etc. can prove to be a lot more warmer. Consuming them increasing the body temperature and allows your body to fight the winter chills. There are no two ways about how a fresh tomato soup or a mild french onion soup can make you feel at this time but Indians are not far behind in this regard.

Also Read: Soups To Cure Cold And Cough In Coming Winters 

You can continue to love your manchow and hot and sour varieties but these Indian soups are worth giving a try too. If you’ve been craving for soup this winter, then these non-vegetarian Indian soups should be on your season’s menu this year. 

Kharode Ka Paya 

The richness of the creamy and luscious curries from the Mughlai fare is no stranger to us. However, there is one dish which might not be as creamy yet is slurped with equal fervour. Paya shorba or kharode ka paya is a nutrient-dense soup from the Mughlai kitchens that is a winter favourite. The goat or lamb trotters are used to prepare this clear broth which is cooked over slow-heat. Apart from the high-nutrient profile and abundance of calcium and protein, the soup is excellent for heat generation too. 

Chicken Yakhni Soup 

Looking for a creamy and light soup? This Kashmiri specialty is the perfect choice then. While chicken yakhni is a popular gourmet dish from the Kashmiri fare, the same dish can be used to prepare a soup too. The core of the concoction lies in the chicken stalk which is spiked with cilantro, cumin, garlic and more. The simple yet delicious preparation is ideal when you want to have a light meal that is full of nutrition. 

Murg Makkai Shorba 

While shorba is largely an Indian soup variety, this particular murg makkai shorba is nothing but chicken sweet corn soup that is available elsewhere. Chicken is well-known for its heat-generating qualities while corn is also a popularly consumed item during monsoon and winters. The succulent shredded chicken is mixed with the soft and sweet corn kernels in a bowl of soup. 

Gosht Yakhni Shorba 

For the chicken lovers, you’ve got yakhni and makkai shorba so what about the mutton enthusiasts? The mildly spicy Kashmiri shorba is made of mutton broth and the use of saffron and curd adds to the aroma and creaminess of the soup respectively. The delectable shorba is not only filling but also provides warmth to the body on cold winter nights. 

Egg Thupka 

Right from the foothills of Himalayas, this egg thupka soup is heavenly. A bowl full of veggies like carrots, beans and cabbage cooked together with boiled noodles in a spicy sauce gives rise to this ultimate Ladakhi concoction. While the Thupka is originally a Tibetan delicacy, it has been adapted and is widely consumed in several parts of India like the North-East as well as in hilly terrains of Himalayas. In this recipe, you can add boiled eggs or even chicken to the wholesome soup. 

Chicken Mulligatawny Soup

The marriage of Indian and Anglo flavours can be seen in this classic bowl of mulligatawny soup. The origins of this soup can be traced back to the time of British Raj, when a concoction of what means pepper water was prepared in Madras. Chicken and vegetables along with rice are slow-cooked in coconut milk and finally sipped as a hybrid soup.