During the monsoon season in India, one can relish cool breezes and refreshing showers, but it also brings the potential risk of infections and illnesses. To ensure a robust immune system and a delightful culinary experience, we present a selection of delectable and nourishing immune-boosting soups infused with traditional Indian flavors. Brimming with wholesome ingredients and aromatic spices, these soups by Moj creator, Sameera Fatima, will not only warm you up but also contribute to maintaining your well-being throughout the monsoon period.
Turmeric Lentil Soup
Ingredients:
1 cup red lentils, rinsed
1 small onion, finely chopped
2 cloves of garlic, minced
1 small carrot, diced
1 small potato, diced
1 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon grated ginger
1 tablespoon ghee (clarified butter) or oil
4 cups vegetable broth
Salt and pepper to taste
Fresh coriander leaves for garnish
Lemon wedges for serving
Method
Heat ghee or oil in a large pot over medium heat. Add cumin seeds and let them splutter.
Add chopped onions, garlic, and grated ginger. Saute until onions turn translucent.
Stir in diced carrots and potatoes, and sauté for another 2 minutes.
Add turmeric powder, salt, and pepper. Mix well to coat the vegetables with the spices.
Pour in the vegetable broth and bring the mixture to a boil. Add the rinsed lentils and reduce the heat to a simmer.
Cover the pot and let the soup cook for about 20 minutes or until the lentils and vegetables are tender.
Adjust seasoning according to taste.
Serve hot, garnished with fresh coriander leaves and a squeeze of lemon juice.
Tomato Rasam
Ingredients
3 large chopped tomatoes
1/4 cup tamarind pulp (soaked in water and strained)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon asafoetida (hing)
2 dried red chilies
10-12 fresh curry leaves
2 cloves of garlic, minced
1-inch piece of ginger, grated
1 tablespoon ghee or oil
4 cups water
Salt to taste
Fresh coriander leaves for garnish
Instructions
In a deep pan, heat ghee or oil over medium heat. Add mustard seeds, cumin seeds, fenugreek seeds, dried red chillies, and asafoetida. Let them sizzle and release their aroma.
Add minced garlic and grated ginger. Saute for a minute until the raw smell disappears.
Add chopped tomatoes and cook until they become soft and mushy.
Pour in the tamarind pulp and water. Let the rasam simmer on low heat for about 10-15 minutes.
Season with salt according to taste.
Garnish with fresh coriander leaves before serving.
Enjoy the tangy and flavorful tomato rasam either as a soup or mix it with steamed rice.
