I’ve attached a video for every recipe below from my favorite home cooks.
Indian soups are a tasty way to warm up and enjoy rich flavors. You can make many Indian soups in 20 minutes or less, using simple ingredients like lentils, vegetables, and spices. These soups are not just quick to make, but they’re also good for you.
From creamy mushroom soup with an Indian twist to hearty dal dhokli with wheat dumplings, there’s a soup for every taste. You’ll find comfort in a bowl of lentil soup or try something new like millet soup made in an Instant Pot. These recipes will add some spice to your meal plans and keep you coming back for more.
Mulligatawny Soup
You’ll need:
- 2 tbsp butter
- 1 onion, chopped
- 2 carrots, diced
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 apple, diced
- 1 tbsp curry powder
- 4 cups chicken broth
- 1 cup cooked rice
- 1 cup cooked chicken, diced
- Salt and pepper to taste
Instructions:
Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes.
Stir in garlic, apple, and curry powder. Cook for 2 more minutes.
Pour in chicken broth. Bring to a boil, then simmer for 15 minutes.
Add cooked rice and chicken. Simmer for 5 more minutes.
Season with salt and pepper. Serve hot and enjoy your homemade Mulligatawny soup!
Manchow Soup
Ingredients:
- 1 cup mixed vegetables (carrots, cabbage, beans)
- 2 tablespoons oil
- 1 tablespoon ginger-garlic paste
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 teaspoon chili sauce
- 2 tablespoons cornstarch
- Salt and pepper to taste
- Fried noodles for topping
Instructions:
Heat oil in a pot. Add ginger-garlic paste and sauté for 1 minute.
Toss in mixed vegetables and cook for 2-3 minutes.
Pour in vegetable broth and bring to a boil.
Add soy sauce, vinegar, and chili sauce. Simmer for 5 minutes.
Mix cornstarch with water to make a slurry. Add to the soup and stir until it thickens.
Season with salt and pepper.
Serve hot, topped with crispy fried noodles.
Sweet Corn Soup
Ingredients:
- 2 cups sweet corn kernels
- 1/2 cup carrots, finely chopped
- 1/4 cup French beans, finely chopped
- 2 tablespoons spring onion whites, chopped
- 1 teaspoon ginger-garlic paste
- 3 cups water
- 1 tablespoon cornflour
- Salt to taste
- 2 tablespoons oil
Instructions:
Blend 1/2 cup corn with 1/4 cup water to make a paste.
Heat oil in a pot. Add ginger-garlic paste and fry for 30 seconds.
Add spring onion whites and sauté for 1 minute.
Toss in carrots and beans. Cook for 1 minute.
Add corn kernels and corn paste. Stir well.
Pour in water and salt. Boil for 15 minutes.
Mix cornflour with 1/4 cup water. Add to the soup.
Simmer for 2 minutes until it thickens.
Serve hot and enjoy your homemade Sweet Corn Soup!
Cream Of Tomato Soup
Ingredients:
- 500g ripe tomatoes
- 1 onion
- 2 garlic cloves
- 1 bay leaf
- 2 tbsp olive oil or butter
- Salt to taste
- 1 cup water
- 1/4 cup cream (optional)
Instructions:
Chop tomatoes and onion. Mince garlic.
Heat oil in a pan. Add bay leaf and garlic. Sauté for 30 seconds.
Add onions. Cook until translucent, about 3-4 minutes.
Add tomatoes and salt. Mix well.
Cover and simmer for 8-10 minutes until tomatoes soften.
Remove bay leaf. Let cool slightly.
Blend the mixture until smooth.
Return to pan. Add water and simmer for 5 minutes.
If desired, stir in cream before serving.
Lemon Coriander Soup
Ingredients:
- 4 cups vegetable broth
- 1 cup mixed vegetables (carrots, celery, corn)
- 2 tablespoons fresh coriander leaves, chopped
- 2 tablespoons lemon juice
- 1 teaspoon ginger, grated
- Salt and pepper to taste
Instructions:
Bring the vegetable broth to a boil in a pot.
Add the mixed vegetables and grated ginger. Simmer for 5-7 minutes until veggies are tender.
Stir in the chopped coriander leaves and lemon juice.
Season with salt and pepper to your liking.
Serve hot and enjoy your tangy, refreshing soup!
Mixed Vegetable Clear Soup
Ingredients:
- 1 cup mixed vegetables (carrots, cabbage, cauliflower, beans)
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 4 cups vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp cornstarch (optional)
- Chopped spring onions for garnish
Instructions:
Chop all your veggies into small, bite-sized pieces.
Heat oil in a pot. Add garlic and ginger, sauté for 30 seconds.
Toss in the mixed vegetables. Cook for 2-3 minutes.
Pour in the vegetable broth. Bring to a boil, then simmer for 5-7 minutes.
Season with salt and pepper.
For a thicker soup, mix cornstarch with a little water and stir into the soup.
Simmer for another 2 minutes until slightly thickened.
Serve hot, garnished with spring onions.
Enjoy your homemade Mixed Vegetable Clear Soup!
Makai Shorba (Corn Soup)
Ingredients:
- 2 cups corn kernels
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 4 cups water or vegetable broth
- 1/2 cup milk
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- Salt to taste
- 2 tbsp oil
Instructions:
Heat oil in a pot. Add onion and garlic. Cook until soft.
Add carrot, cumin, and turmeric. Stir for 2 minutes.
Add corn and water. Bring to a boil, then simmer for 15 minutes.
Blend half the soup until smooth. Return to pot.
Stir in milk and salt. Heat through.
Serve hot. Garnish with fresh cilantro if you like.
Palak Shorba (Spinach Soup)
Ingredients:
- 4 cups fresh spinach leaves
- 2 cups milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp cumin seeds
- 1 bay leaf
- 1 inch cinnamon stick
- 2 tbsp oil or ghee
- Salt to taste
Instructions:
Rinse spinach and chop roughly. Set aside.
Heat oil in a pan. Add cumin seeds, bay leaf, and cinnamon. Sauté for 30 seconds.
Add garlic and onion. Cook until golden brown.
Toss in spinach. Cook until wilted and soft.
Pour in milk. Bring to a boil, then simmer for 3-4 minutes.
Remove bay leaf and cinnamon stick.
Blend the soup until smooth.
Reheat if needed and add salt to taste.
Serve hot and enjoy your homemade Palak Shorba!
Bottle Gourd And Onion Soup
Ingredients:
- 2 cups bottle gourd, peeled and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 green chili, chopped (optional)
- 2 cups water or vegetable stock
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1/4 teaspoon turmeric powder
Instructions:
Heat oil in a pressure cooker. Add garlic, onion, and green chili. Sauté until onions soften.
Add bottle gourd, water or stock, salt, and turmeric. Mix well.
Close the cooker lid. Cook on medium heat for 2 whistles or about 10 minutes.
Let the pressure release naturally. Open the lid.
Blend the soup until smooth.
Return to heat. Add black pepper and adjust seasoning.
Serve hot. Enjoy your comforting bottle gourd and onion soup!
Turmeric Cauliflower Soup
Ingredients:
- 1 head cauliflower, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp turmeric powder
- 1 tsp cumin
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
Heat oil in a pot over medium heat. Add onions and garlic, cook until soft.
Stir in turmeric and cumin. Add cauliflower and cook for 5 minutes.
Pour in broth and coconut milk. Simmer for 15 minutes until cauliflower is tender.
Blend the soup until smooth. Season with salt and pepper.
Serve hot and enjoy your comforting turmeric cauliflower soup!
Red Lentil Curry Soup
Ingredients:
- 1 cup red lentils
- 1 onion, diced
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 can coconut milk
- Salt to taste
- Oil for cooking
Instructions:
Heat oil in a large pot. Add onions and carrots. Cook until soft, about 5 minutes.
Stir in garlic, ginger, and curry powder. Cook for 1 minute until fragrant.
Add lentils, broth, and tomatoes. Bring to a boil, then simmer for 20 minutes.
Pour in coconut milk. Cook for another 10 minutes until lentils are tender.
Season with salt. Serve hot and enjoy your tasty Red Lentil Curry Soup!
Lentil Vegetable Soup
Ingredients:
- 1 cup red lentils
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 tbsp curry powder
- 4 cups vegetable broth
- 1 can diced tomatoes
- Salt and pepper to taste
- 2 tbsp lemon juice
- Fresh cilantro for garnish
Instructions:
Rinse lentils and set aside.
In a large pot, sauté onion, carrots, and celery until soft.
Add garlic and curry powder, cook for 1 minute.
Pour in broth, lentils, and tomatoes. Bring to a boil, then simmer for 20 minutes.
Season with salt and pepper. Stir in lemon juice.
Serve hot, garnished with cilantro.
Carrot Ginger Soup
You’ll need:
- 3 cups chopped carrots
- 1 onion, diced
- 2 tablespoons grated ginger
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- Salt and pepper to taste
Instructions:
Heat oil in a large pot. Add onions, ginger, and garlic. Cook until soft.
Add carrots and curry powder. Stir for 2 minutes.
Pour in broth. Bring to a boil, then simmer for 20 minutes.
Blend the soup until smooth.
Stir in coconut milk. Season with salt and pepper.
Warm through and serve hot.
Hot And Sour Soup
Ingredients:
- 4 cups vegetable or chicken stock
- 1/2 cup tofu, cubed
- 1/4 cup bamboo shoots, sliced
- 1/4 cup mushrooms, sliced
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp chili oil
- 1 tbsp cornstarch
- 1 egg, beaten
- 2 green onions, chopped
Instructions:
Bring the stock to a boil in a pot.
Add tofu, bamboo shoots, and mushrooms. Simmer for 5 minutes.
Stir in soy sauce, rice vinegar, and chili oil.
Mix cornstarch with a little water. Add to the soup, stirring until it thickens.
Slowly pour in the beaten egg while stirring.
Remove from heat and top with green onions.
Serve hot and enjoy your tasty soup!
Dal Dhokli
Ingredients:
- 1 cup toor dal (split pigeon peas)
- 2 cups wheat flour
- 1/4 cup besan (gram flour)
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp ajwain (carom seeds)
- Salt to taste
- 2 tbsp oil
- Water as needed
Instructions:
Soak toor dal for 2 hours. Rinse and pressure cook with salt for 3 whistles.
Mix wheat flour, besan, spices, and oil. Knead into a smooth dough with water.
Roll dough thin and cut into diamond shapes.
Blend cooked dal until smooth. Add water to thin if needed.
Bring dal to a boil. Add dhokli pieces one by one.
Cook for 10-12 minutes until dhokli is soft.
Serve hot with a dollop of ghee on top.
Gujarati Kadhi
You’ll need:
- 4 tbsp besan (gram flour)
- 1 cup yogurt
- 2-2.5 cups water
- 1 tbsp sugar
- Salt to taste
- 1 tbsp ginger-green chili paste
- 2 tbsp ghee
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Pinch of hing (asafoetida)
- 1 cinnamon stick
- 2-3 cloves
- 1-2 dried red chilies
- Curry leaves
Instructions:
Mix besan, yogurt, and water until smooth. Add sugar, salt, and ginger-chili paste.
Heat ghee in a pan. Add mustard seeds, cumin, hing, cinnamon, cloves, dried chilies, and curry leaves. Sauté for a minute.
Pour in the yogurt mixture. Cook on medium heat, stirring often.
Simmer for 8-10 minutes until it thickens.
Serve hot with rice or as a soup.
Instant Pot Creamy Tomato Soup
Ingredients:
- 2 tbsp butter
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups tomatoes, diced
- 4 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup heavy cream
Instructions:
Turn on your Instant Pot to sauté mode. Add butter and melt.
Add onions and garlic. Cook for 2-3 minutes until soft.
Add carrots and celery. Stir and cook for another 2 minutes.
Add tomatoes, broth, salt, and pepper. Stir well.
Close the lid and set to high pressure for 6 minutes.
When done, do a quick release.
Use an immersion blender to puree the soup until smooth.
Stir in the heavy cream and serve hot.
Vegetable Quinoa Lentil Soup
Ingredients:
- 1 cup quinoa
- 1 cup red lentils
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 tomato, diced
- 1 tbsp olive oil
- 6 cups vegetable broth
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp curry powder
- Salt and pepper to taste
Instructions:
Heat oil in your Instant Pot on sauté mode. Add onions, garlic, carrots, and celery. Cook for 3 minutes.
Add quinoa, lentils, tomato, spices, and broth. Stir well.
Close the lid and set to high pressure for 6 minutes.
After cooking, let the pressure release naturally for 5 minutes.
Open the lid, stir, and add salt and pepper to taste.
Serve hot and enjoy your tasty Vegetable Quinoa Lentil Soup!
Instant Pot Green Lentil Soup
Ingredients:
- 1 cup green lentils
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 tomato, chopped
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- Salt and pepper to taste
Instructions:
Rinse the lentils and set aside.
Turn on your Instant Pot to sauté mode. Add oil and garlic, cook for 30 seconds.
Add onions and sauté until soft.
Toss in carrots, celery, bell pepper, and tomato. Stir well.
Add lentils, curry powder, salt, and pepper. Mix everything together.
Pour in the vegetable broth and stir.
Close the lid, set valve to sealing. Cook on high pressure for 15 minutes.
Let the pressure release naturally for 10 minutes, then do a quick release.
Open the lid, stir, and serve your delicious lentil soup hot!
Butternut Squash Soup
You’ll need:
- 1 butternut squash, peeled and cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp oil
- 4 cups vegetable broth
- 1 can coconut milk
- 2 tsp curry powder
- 1 tsp garam masala
- Salt and pepper to taste
- Optional: yogurt and toasted pumpkin seeds for topping
Instructions:
Heat oil in a large pot. Add onion and garlic, cook until soft.
Stir in curry powder and garam masala, cook for 1 minute.
Add squash, broth, and coconut milk. Bring to a boil, then simmer until squash is tender.
Blend the soup until smooth. Season with salt and pepper.
Serve hot. Top with a dollop of yogurt and pumpkin seeds if you like.
Ragi Soup
Ingredients:
- 4 tbsp ragi flour
- 1/2 onion, chopped
- 1/2 carrot, diced
- 5 green beans, chopped
- 3 tbsp peas
- 2 tbsp sweet corn
- 2 tbsp cabbage, shredded
- 2 tsp oil
- 1 inch cinnamon stick
- 5 garlic cloves, minced
- 2 green chilies, chopped
- Salt and pepper to taste
- 4 cups water or vegetable broth
- Lemon juice and coriander leaves for garnish
Instructions:
Mix ragi flour with 1 cup water until smooth. Set aside.
Heat oil in a pot. Add cinnamon, garlic, and chilies. Sauté until fragrant.
Add onion, carrot, beans, peas, corn, and cabbage. Stir-fry for 2 minutes.
Pour in remaining water or broth. Bring to a boil.
Slowly add ragi mixture, stirring constantly to avoid lumps.
Simmer for 4-5 minutes, stirring occasionally.
Season with salt and pepper.
Garnish with lemon juice and coriander leaves before serving.
Instant Pot Creamy Mushroom Soup
Ingredients:
- 2 tbsp butter
- 1 onion, diced
- 3 garlic cloves, minced
- 1 lb mushrooms, sliced
- 4 cups chicken broth
- 1/4 cup sherry
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup heavy cream
Instructions:
Set your Instant Pot to Sauté mode. Melt the butter and add onions. Cook for 2-3 minutes.
Add garlic and cook for another minute. Toss in the mushrooms and sauté for 2-3 minutes until they start to soften.
Pour in the chicken broth, sherry, and thyme. Add salt and pepper.
Close the lid and set to Pressure Cook for 5 minutes.
Once done, do a quick release. Open the lid and stir in the cream.
Serve hot and enjoy your creamy mushroom soup!
Vegetable Barley Soup
Ingredients:
- 1 cup pearl barley
- 1/2 cup masoor dal (red lentils)
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, sliced
- 2 tomatoes, chopped
- 1/2 cup green peas
- 1/2 cup corn kernels
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 bay leaf
- 1 tsp turmeric powder
- 1 tsp cumin powder
- Salt and pepper to taste
- 6 cups vegetable broth
- 2 tbsp olive oil
- Fresh coriander for garnish
Instructions:
Rinse the barley and lentils. Set aside.
Heat oil in a pot. Add bay leaf, garlic, and ginger. Sauté for a minute.
Add onions and celery. Cook until softened.
Stir in barley, lentils, and all vegetables.
Add spices, salt, and pepper. Mix well.
Pour in the broth. Bring to a boil.
Reduce heat and simmer for 30-40 minutes until barley is tender.
Garnish with fresh coriander and serve hot.
Instant Pot Moong Daal (Split Yellow Lentils Soup)
Ingredients:
- 1 cup yellow moong dal (split yellow lentils)
- 3 cups water
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, diced
- 2 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Fresh cilantro for garnish
Instructions:
Rinse the moong dal and add it to your Instant Pot with 3 cups of water.
Set the Instant Pot to sauté mode. Add oil and cumin seeds. When they start to sizzle, add onions and garlic. Sauté for 2 minutes.
Add tomatoes, turmeric, red chili powder, and salt. Stir and cook for 2 more minutes.
Close the lid and set to Pressure Cook on High for 6 minutes.
After cooking, let the pressure release naturally for 10 minutes, then do a quick release.
Open the lid and mash the dal slightly. If it’s too thick, add some hot water.
Garnish with fresh cilantro and serve hot with rice or bread.
Curried Pumpkin Soup
You’ll need:
- 2 cups pumpkin puree
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
Heat olive oil in a large pot. Add onions and cook until soft.
Stir in garlic and curry powder. Cook for 1 minute until fragrant.
Add pumpkin puree and vegetable broth. Bring to a boil, then simmer for 15 minutes.
Pour in coconut milk and stir well. Simmer for another 5 minutes.
Blend the soup until smooth. Season with salt and pepper.
Serve hot and enjoy your tasty curried pumpkin soup!