Add Preferred SourceHere is a collection of comforting Indian soup recipes that are perfect for this winter. Rich, creamy, and full of flavors, they are made with warming spices and whole foods.
Indian Soup Recipes
Enjoy flavorful Indian soup recipes infused with a blend of spices like garam masala, turmeric, cayenne pepper, black pepper, bay leaf, mustard seeds, and curry powder. These comforting winter warmers are versatile, serving as starters, appetizers, or even full meals when paired with naan bread.
Make a double batch as these soups freeze well, ideal for meal prep and offering a week's worth of delightful meals. Explore these simple recipes that bring the rich flavors of Indian cuisine to your table, rivaling your favorite Indian restaurant.
Mulligatawny Soup
Mulligatawny soup, a creamy and rich curried soup with origins in South Indian cuisine, has been adapted to appeal to Western tastes. With the help of an Instant Pot, this creamy and flavorful soup can be ready in just 20 minutes with minimal effort.
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Vegetable Barley Soup
This Indian-style vegetable pearl barley soup is so healthy, nourishing, and flavorful. This vegan soup is perfect for cold winter nights. Made in an Instant Pot, it is ready in less than 30 minutes, with less than 10 minutes of hands-on time.
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Quinoa Soup
This Instant Pot vegetable quinoa soup is a hearty and delightful dish that can be enjoyed throughout the year. Loaded with a medley of vegetables and enriched with warming spices, this Indian-style quinoa soup is a true crowd-pleaser. Soup season or not, this vegan and gluten-free creation is sure to satisfy.
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Curry Lentil Soup
Curried lentil soup is a simple, hearty, and nutritious dish. This recipe for Instant Pot lentil soup is made with simple ingredients and packed with warming spices. It can be whipped up in 30 minutes, making it an easy, quick, and satisfying meal.
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Veg Manchow Soup
Manchow soup is a delicious and versatile Indo-Chinese soup made with a variety of vegetables, fried noodles, and a flavorful broth. This soup is very popular in Indian Chinese cuisine due to its easy preparation and bold flavors.
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Sweet Corn Soup
Indo-Chinese sweet corn soup is a popular fusion dish that combines elements of Indian and Chinese cuisine. This corn soup is a versatile dish that can be enjoyed as an appetizer or a light meal. It can be served warm or chilled, making it suitable for different seasons and preferences.
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Tomato Shorba
Tomato shorba is a hearty, delicious, and easy-to-make Indian-style tomato soup. Also called tamatar ka shorba, this soup is made using cilantro/coriander stems and tomatoes along with a few spices. Making it in an Instant Pot is a breeze, and the soup is ready in 20 minutes.
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Curried Butternut Squash Soup
Hearty, flavorful, and delicious curried butternut squash soup is perfect for a cold fall night. Made with warm and healing spices, this soup is light on the stomach and it comes together in less than 30 minutes.
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Millet Soup
Millet soup is a delicious soup made with foxtail millet. Made in an Instant Pot, this soup is ready in 30 minutes (with only 10 minutes of hands-on time). This gluten-free one-pot meal can be served as a wholesome dinner and are perfect for cold nights.
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Palak Soup
Hearty, wholesome, and nutritious spinach soup is perfect for chilly weather. Made with warm spices, this soup is ready in less than 20 minutes.
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Gujarati Kadhi
Easy and delicious Gujarati kadhi made with dahi (yogurt), besan (chickpea flour), and spices that can be served with rice, roti, or khichdi. It is made with a few simple ingredients and is very flavorful. So comforting and also tastes great as a soup.
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Indian chicken soup, or chicken shorba, is a delicious and mildly spiced comforting soup that features tender chicken, aromatic spices, and fragrant herbs.
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Instant Pot Mulligatawny Soup
Mulligatawny soup, a creamy and rich curried soup with origins in South Indian cuisine, has been adapted to appeal to Western tastes. With the help of an Instant Pot, this creamy and flavorful soup can be ready in just 20 minutes with minimal effort.
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Servings: 5
Equipment
Ingredients
- 2 tablespoon oil
- 1 medium onion chopped
- 1 stick celery finely chopped
- 1 tablespoon ginger grated
- 4 cloves garlic grated
- 1-2 green chili finely chopped
- ¾ cup red lentils (masoor dal)
- 1 tomato chopped
- 2 carrots chopped
- 2 apples peeled, cored, and chopped
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- ½ teaspoon chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon pepper powder
- ½ teaspoon dried thyme
- 3 cups vegetable stock
- ½ cup coconut milk
- Salt to taste
- 2 tablespoon coriander leaves (cilantro)
Instructions
- Set the Instant Pot in saute mode and add oil
- Add onion, celery, ginger, garlic, and green chili. Saute for 3 minutes
- Add red lentils, apple, carrots, tomatoes, garam masala, cumin powder, turmeric powder, chili powder, dried thyme, pepper powder, and salt
- Add the vegetable stock. Mix well and deglaze the pot
- Secure the IP lid and set it to pressure cook mode for 6 minutes
- Do a natural release of pressure for 10 minutes, then do a quick release
- Using an immersion blender, blend the soup for 30 seconds (blend for 1-2 minute if you want a smooth soup)
- Add coconut milk and coriander leaves. Mix well
- Serve hot with rice or bread of your choice
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Notes
I like to leave the soup chunky, so I don't blend it a lot. If you prefer a smooth consistency, blend the soup well before adding the coconut milk.
I use vegetable broth; however, chicken broth can also be used to make this soup. You can also add chicken thighs, cut into small pieces, to the soup.
Apples add a unique flavor and cannot be skipped. Use good quality apples that are not overripe. Granny Smith apples work best for this dish as they impart a nice tart flavor.
I am using coconut milk here. You can replace it with evaporated milk, heavy cream, or any dairy-free milk. You can top the soup with some roasted cashews to add more texture and crunch to the soup.
You can replace fresh tomatoes with either tomato puree or tomato paste. For this recipe, you will need three tablespoons of tomato puree or one tablespoon of tomato paste.
Calories: 271kcal | Carbohydrates: 37g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 629mg | Potassium: 612mg | Fiber: 12g | Sugar: 13g | Vitamin A: 4830IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 4mg
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