As the winter chill sets in, there’s nothing more comforting than a warm, soulful bowl of soup. This season marks a shift towards hearty, nourishing meals, and we explore the incredible diversity of warming traditions and the richness of fresh, seasonal produce, with insights from chefs across India.
From regional dishes rooted in simple, wholesome ingredients to creamy indulgences offering Western-style comfort, from umami-rich flavour bombs to nourishing choices that pack a protein punch, these diverse soup recipes can be made at home, and can carry you through the colder months.
Bajre ki Raab (Pearl millet soup)
Bajre ki raab is a warming winter soup that exemplifies the culinary wisdom of Rajasthan. This essential dish is made from roasted pearl millet flour (bajra) and buttermilk, ingredients central to the region. “Bajre ki raab is one of those dishes that reminds me how Indian cuisine is deeply rooted in wisdom. For generations in Rajasthan, this raab has been a winter essential, offering both comfort and strength,” says Chetan, food and beverage manager at Jaisalmer Marriott Resort and Spa.
Ingredients
Pearl millet flour 2 tbsp
Buttermilk 3 cups
Ghee 1 tsp
Carom seeds 1/8 tsp
Dry ginger powder 1/8 tsp
Salt to taste
Black pepper or a little jaggery for sweetness (optional) a pinch
Method:
1. Heat the ghee in a pan and add the pearl millet flour. Roast it on low heat until it smells nutty and fragrant.
2. In a separate bowl, whisk the buttermilk until it’s smooth and lump-free.
Gradually add the roasted flour to the buttermilk while whisking continuously to keep the mixture smooth.
3. Pour the mixture back into the pan and cook on low to medium heat. Stir regularly until it thickens and becomes creamy.
4. Add ajwain, dry ginger powder, and salt. If you’d like, mix in a small amount of jaggery or black pepper.
5. Serve hot for a filling winter drink.
Rustic herb and corn chowder soup
This warm, creamy, Western-style soup can be made with simple ingredients easily found in Indian markets. “We took the creamy, wholesome base of a traditional chowder and infused it with a generous blend of fresh, aromatic herbs. It’s a beautifully balanced dish—the sweetness of the corn plays perfectly against the savoury herbs,” says Mandar Kothekar, head chef, Fairfield by Marriott Andheri West.
Ingredients
Base
Sweet corn kernels (fresh or frozen) 1 cup
Potato, diced 1 medium
Carrot, chopped 1 medium
Onion, finely chopped 1 small
Garlic, minced 2 cloves
Butter 1 tbsp
Olive oil (optional) 1 tbsp
Liquid and seasoning
Vegetable or chicken broth (or water + 1 stock cube) 2.5 cups
Milk (or half-and-half for richer texture) 1 cup
All-purpose flour (to thicken) 1 tbsp
Dried oregano 1/2 tsp
Dried thyme 1/2 tsp
Crushed black pepper 1/2 tsp
Salt to taste
Method
Saute aromatics
1. Heat the butter (and olive oil, if using) in a pot over medium heat.
2. Add the chopped onion and sauté until they are soft and translucent, about 3 to 5 minutes.
3. Add the minced garlic and cook for just 30 seconds until fragrant.
Cook vegetables
1. Add the diced potato and chopped carrot to the pot.
2. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften slightly.
Build the chowder base
1. Sprinkle the flour over the softened vegetables and mix well.
2. This step creates a roux and is essential for thickening the soup.
3. Slowly pour in the broth while continuously stirring to ensure the flour dissolves and prevents lumps from forming.
Simmer and season
1. Add the sweet corn kernels, dried oregano, dried thyme, salt, and crushed black pepper.
2. Bring the mixture to a gentle simmer and cook for 10 to 12 minutes, or until the potatoes are completely tender.
Create creaminess
1. Reduce the heat.
2. Stir in the milk (or half-and-half) and simmer gently for 3 more minutes until heated through.
3. For extra thickness, lightly mash some of the corn and potatoes against the side of the pot with the back of a spoon.
4. Taste the soup and adjust the seasoning. Add more salt, pepper, or herbs if desired before serving.
Super green lentil coconut power soup
This super green lentil coconut soup is a vibrant fusion demonstrating South Indian culinary prowess. Shared by Rajeev thakur, executive chef at The Orchid Hotel, Chandigarh, this soup is a great addition to the winter diet of health-conscious individuals as it blends protein-rich lentils with freshly pressed coconut cream and mineral-rich seasonal greens.
Ingredients
Green lentils (washed and soaked 20 mins) 1 cup
Coconut milk (1 can) 400 ml
Spinach or mixed greens (spinach, kale, amaranth), chopped 2 cups
Onion, chopped 1 medium
Garlic, chopped 4 to 5 cloves
Ginger, chopped 1 inch
Green chilli, slit (optional) 1 to 2
Vegetable stock or water 4 cups
Spices and seasoning
Cumin seeds 1 tsp
Turmeric powder 1/2 tsp
Black pepper 1/2 tsp
Curry powder or garam masala ½ tsp
Salt to taste
Lemon juice 1 tbsp
For garnish
Fresh coriander, chopped 1 tbsp
Toasted coconut flakes (optional) 1 tsp
Olive oil or coconut oil 1 tbsp
Method
Saute the base
1. Heat coconut oil in a pot.
2. Add cumin seeds, and let them splutter.
3. Add ginger, garlic, green chilli, and chopped onion.
4. Sauté until translucent.
Add lentils and spices
1. Add soaked green lentils.
2. Add turmeric, pepper, curry powder, and salt.
3. Mix well and sauté for 1 to 2 minutes.
Add liquid
1. Pour in vegetable stock or water.
2. Bring to a boil, cover, and simmer for 25 to 30 minutes until lentils are soft.
Add coconut milk and greens
1. Add coconut milk and chopped spinach.
2. Simmer for another 5 to 7 minutes until creamy.
Blend (optional)
1. For a smoother texture, blend half of the soup and mix back.
2. For a chunky texture, leave as is.
Garnish and serve
1. Add lemon juice, and adjust seasoning.
2. Top with fresh coriander, toasted coconut flakes, and a drizzle of olive or coconut oil.
Roasted Bell Pepper Soup
A classic velvety soup that’s both nourishing and easy to recreate at home. The roasted bell pepper soup is dairy-free and a transformation of seasonal produce into a comforting bowl of warmth. “Comfort food doesn’t always need to be heavy—sometimes comfort lies in simplicity. This roasted bell pepper soup celebrates the natural sweetness of slow-roasted vegetables, layered with fresh herbs and a clean broth. It’s nourishing, soulful, and something anyone can recreate at home with just a few honest ingredients,” shares Pawan Bill, chef at Ophelia.
Ingredients
Red bell pepper 100 g
Tomato 50 g
Carrot 20 g
Onion, chopped 20 g
Leeks, chopped 20 g
Celery, chopped 20 g
Garlic, chopped 20 g
Fresh thyme 5 g
Fresh basil 10 g
Olive oil 10 ml
Vegetable stock 100 ml
Salt and pepper to taste
Method
1. Preheat the oven to 180 degrees Celsius.
2. Place the red bell pepper, tomato, onion, garlic, leeks, celery, carrot, thyme, salt, and pepper on a roasting tray.
3. Mix the ingredients well and roast them in the oven until they are properly browned.
4. Remove from the oven and purée the mixture in a blender.
5. In a saucepan, add the purée and vegetable stock, and cook for 5 minutes.
6. Serve hot, garnished with fresh basil.
Wild Mushroom Consomme
A refined celebration of earthy flavours and patient technique, the wild mushroom consomme soup offers deep umami. “This consomme is our way of honouring the simplicity and depth of mushrooms. By extracting pure flavours through a slow, patient process, we allow the natural umami to shine. It’s a dish that feels both comforting and elevated” reveals Avinash Naha, executive chef at Spice Traders, W Goa.
Ingredients
Shiitake mushrooms, fresh, sliced 150 g
Shimeji mushrooms 80 g
Oyster mushrooms 80 g
Chinese dried shiitake (rehydrated) 40 g
Daikon, roughly chopped 50 g
Carrot, roughly chopped 40 g
Small yellow onion, sliced 1
Garlic, smashed 2 cloves
Small thumb of ginger, sliced 1
Spring onion (white part) 1
Small sheet of kombu 1
Dried morel mushrooms (optional) 1–2 pcs
Sichuan peppercorns 2
Water 800 ml
Seasoning
Light soy sauce 1 tsp
Dark soy 1/2 tsp
Shaoxing wine 1 tsp
Salt to taste
White pepper to finish
Method
Prepare the mushroom stock
1. Heat a pot and sauté all fresh mushrooms until lightly caramelised.
2. Add onion, daikon, carrot, ginger, garlic, and spring onion; sweat 2 to 3 minutes.
3. Add kombu, dried mushrooms, and soaking liquid.
4. Add water, soy sauces, Shaoxing wine, and Sichuan pepper.
5. Simmer gently for 1 hour.
Strain the stock and adjust seasoning
1. Strain through a fine chinois and cool slightly.
2. Ladle clear consommé through muslin cloth.
3. Adjust with salt, white pepper, and a touch of soy.
