Millet soup is a healthy, nutritious, and 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 is perfect for cold nights.
Ingredients ¾ cup foxtail millet ¼ cup moong dal (yellow lentils) 2 teaspoon oil 1 small onion finely chopped ½ inch ginger grated 1 clove garlic grated 1 green chili finely chopped 1 small tomato finely chopped ½ teaspoon cumin powder ½ teaspoon garam masala ¼ cup peas 1 small carrot chopped 5-6 green beans chopped 5 cups vegetable stock 1 cup yogurt whisked Salt to taste ½ teaspoon crushed pepper 1 tablespoon coriander leaves chopped
Mulligatawny soup is a creamy and rich curried soup that originated from South Indian cuisine and has been adapted to suit western tastebuds. It is really simple to make in an Instant Pot and is a set-and-forget recipe that is ready in 20 minutes.
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 medium 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)
Tomato shorba is a hearty, delicious, and easy-to-make Indian-style tomato soup. Also called tamatar ka shorba, this soup is made using 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.
Ingredients 10 tomatoes roughly chopped 2 teaspoon oil 2 bay leaves 2 inch cinnamon 1 star anise 4 cloves 1 tablespoon besan (gram flour) 2 cloves garlic grated ½ inch ginger grated 1 tablespoon coriander stem finely chopped ½ teaspoon turmeric powder ½ teaspoon chili powder ½ teaspoon coriander powder ½ teaspoon pepper powder ½ teaspoon sugar Salt to taste 1 tablespoon coriander leaves 1 tablespoon coconut cream
Sweet corn soup is a popular Indo-Chinese soup made with corn kernels and vegetables. This corn soup has a burst of flavors - sweet, spicy, tangy.
Ingredients 1½ cups corn kernels 1 tablespoon oil 4 cloves garlic finely chopped ½ inch ginger minced or finely chopped 1 green chili finely chopped ½ cup celery finely chopped ½ cup spring onions finely chopped ½ cup carrots finely chopped ½ cup green beans finely chopped 2 cups vegetable stock 2 cups water 1 tablespoon vinegar ½ teaspoon soy sauce ½ teaspoon chili sauce ½ teaspoon pepper powder Salt to taste
Ingredients continued To make corn paste ½ cup corn kernels ¼ cup water To make cornstarch slurry 1 tablespoon corn starch ¼ cup water
Manchow soup is an Indo-Chinese soup made with vegetables and Chinese sauce. This soup is very popular in Indian Chinese cuisine due to its easy preparation and bold flavors.
Ingredients 1 tablespoon oil ½ bunch spring onion (scallions) finely chopped 1 small onion finely chopped 1 stick celery finely chopped 2 cloves garlic finely chopped 1 inch ginger finely chopped 1 green chili finely chopped 2 cups mixed vegetables finely chopped (I used carrot, capsicum, beans) 2 tablespoon dark soy sauce 2 tablespoon vinegar 1 tablespoon chili sauce ½ teaspoon ground pepper Salt to taste
Ingredients continued Salt to taste 3 cups vegetable stock 3 cups water 1 cup fried noodles 2 tablespoon coriander leaves (cilantro) To make the slurry 2 tablespoon cornstarch ¼ cup water