Chefs Nehal Karkera, Sneha Singhi & Neha Deepak Shah Share Soup Recipes For Monsoon

As the rain pours outside and petrichor fills the air, you start craving something comforting and nutritious. Imagine sitting beside the bay window or on your bed with a hot bowl of soup, some delicious treats on the side, and your favourite television show rerunning on the television. Nothing can beat these moments of peace.

Video Credit: Kabita's Kitchen/ YouTube

Veggie Lentil Soup by Chef Neha Deepak Shah

“If you’re looking for a healthy lunch or dinner option, you have to try this one. This veggie lentil soup is a perfectly balanced meal. It has lots of protein and good carbs from the lentils as well as fibre and nutrients from the veggies,” said Chef Neha Deepak Shah.

Ingredients

For Pressure Cooking

• 2 tsp oil
• 2 bay leaves
• 1 cinnamon stick
• 1 medium-sized onion, sliced
• 4 to 5 cloves of garlic, sliced
• 1 carrot, sliced
• 1/4 cup of soaked split red lentils
• 1/2 tsp turmeric
• 1 tsp red chilli powder

For Soup 

• 1 tsp oil
• 2 to 3 cloves of garlic, chopped
• 1/3 cup of whole masoor red lentils, soaked
• 1 big bowl of veggies (carrots, beans, corn, green peas)
• Some mixed bell peppers, chopped
• Chopped coriander
• Wedge of lime for serving
• Some Bread to be paired along

Method

• Heat the oil in a pressure cooker and add the bay leaves and cinnamon.
• Saute onion and garlic in it. 
• Add the carrots and the soaked red lentils to the pressure cooker.
• Season the ingredients with turmeric and red chilli powder. 
• Add some water to the cooker and cook ingredients for about 2-3 whistles. 
• Once the pressure cooker opens, blend the mixture with a stick blender.
• Heat some oil in a kadhai and saute garlic in it.
• Add the soaked whole red lentils, water, and salt to the utensil and let the ingredients cook for 5-7 minutes.
• Add the vegetables of your choice and the blended dal mixture.
• Add some water to make it adjust the consistency. 
• In the end, add bell peppers for a crunch and coriander for garnishing.
• Enjoy a hot bowl of soup with a wedge of lime and hot bread.

Red Thai Curry Noodle Soup by Chef Sneha Singhi

Chef Sneha Singhi said, “This one-pan recipe is an ideal choice for monsoon. It’s not only easy to make but also warm and comforting.”

Ingredients

For Noodles

• 100 gms rice noodles
• Heavy-bottom kadhai recommended

For Red Curry Paste

• 1 cup stalk of lemongrass
• 1 onion
• 4-5 garlic cloves
• 1-inch ginger
• 5-6 lemon leaves
• 4-5 dried red chillies boiled in hot water
• 1/4 tsp turmeric
• 1 tbsp coriander seeds
• 1 tbsp light soy sauce
• 2-3 tbsp olive oil

For Soup

• 1 tbsp olive oil
• 1 tbsp grated garlic
• 1 tbsp grated ginger
• 1 sliced onion
• 4-5 sliced mushrooms
• 1/4 julienned red bell pepper
• 1/4 julienned yellow bell pepper
• 1/2 cup coconut milk
• 1.5-2 cups water
• 1 tbsp light soy sauce
• 7-8 basil leaves
• 100 grams tofu/paneer/choice of protein
• 5-6 lychee, deseeded (optional)
• 1 tbsp lemon juice

Also Read: 6 Indian Soups To Satisfy Your Soul

Method

• Soak the rice noodles in hot water and let them rest for 10-15 minutes or until the noodles are soft.
• Cut the lemongrass stalk and pound it a little to release all the flavours. Add all the ingredients to a blender and grind until smooth.
• You can make the paste and cook it in some oil till it doesn’t stick to the pan anymore. Then cool it down transfer it into a jar and store it for up to a month in the fridge.
• Heat oil in a pan and saute the ginger and garlic for a minute. 
• Add the red curry paste and cook until the paste releases oil and doesn’t stick to the pan. 
• Add the veggies and cook for 2 minutes. 
• Add the coconut milk, water, light soy sauce, and basil leaves. Let the mixture come to a boil. 
• Add in the tofu, lychee, and boiled rice noodles. Cook these for a minute. 
• Add in lemon juice and mix well. Remove from heat and garnish with dried red chillies, basil, and lychee. Serve hot and dig in.

Wholesome Mushroom Cappuccino by Chef Nehal Karkera

Speaking about the mushroom cappuccino soup, Chef Nehal Karkera said, ”A soup that perfectly blends the earthy umami-rich flavours of mushrooms with creamy textures, this dish promises a comforting experience that elevates a traditional soup to new heights.”

Ingredients

For Soup

• 2 tbsp butter
• 1 tbsp chopped garlic
• 2 cups sliced mushrooms
• 2 tsp chopped rosemary or thyme
• Salt and pepper to taste
• 2 tsp chilli flakes
• 250 ml fresh cream
• 400 ml milk
• 2 tsp chopped parsley

For Foam

• ½ cup hot milk

Method

• Heat the butter in a kadhai and fry the garlic for two minutes.
• Add the mushrooms, herbs, salt, pepper, and chilli flakes, and saute on medium heat till the mushrooms have cooked. Don’t dry them out.
• Now take the mushrooms off the heat, and let them cool down. Once cooled, puree this in a mixer until you achieve a mixture of smooth consistency.
• Get the mushroom puree back into the kadhai and add the milk and cream.
• Adjust the seasoning and bring the mixture to a boil.
• At the same time, heat the foaming milk and bring it to a boil. 
• Using a milk frother, create the foam. To serve, pour the hot soup into a glass or cup, and top it with the milk foam.
• Garnish with some rosemary and garlic croutons.