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Healthy And Yummy Winter Soups Recipe

Healthy And Yummy Winter Soups Recipe

A soup can do what a medicine never can - soothe and relax you in an inexplicable way when you're down with cold, cough and fever. It's by far the most comforting food, not to mention, healthy and delicious too.

This winter, enjoy 2 different kinds of Indian soups that will keep you warm in the cold weather.

Pepper Rasam

Winters are synonymous with common cold and cough. Besides right medication, it is imperative to consume comforting and effective foods. The spices in Pepper Rasam help in digestion and soothe your senses, and therefore is a perfect recipe for incessant sneezes and running nose.


100 gm Tomato
50 gm Tamarind
1 tsp Whole black pepper
1 tsp Cumin seeds
2 Cloves of garlic
2 gm Turmeric powder
Few curry leaves
Salt to taste
1 gm Coriander leaves
750 ml Water
10 gm Ghee
2 gm Mustard seeds
1 gm Curry leaves
2 gm Red chilli whole


1. Soak the tamarind in a cup of warm water, extract its juice and throw away the pulp. Grind cumin seeds, pepper and garlic for a few seconds in a mixer.
2. Take a cup of tamarind extract, add chopped tomatoes, turmeric powder, crushed pepper, cumin, garlic, salt and curry leaves. Boil them together.
3. Once it starts boiling, keep the flame low and let it simmer for 10-15 minutes or until the raw smell of the tamarind goes off.
4. Heat a tsp of olive oil and add mustard seeds to it. When it begins to splutter, add the red chilli, curry leaves and pour it over the Rasam.

Carrot and Beetroot Shorba

While Beetroot is rich in nutrients like calcium, potassium, iron, folic acid, fiber and anti-oxidants, carrots are an excellent source of vitamin A. Beetroot also has natural properties of cleaning the kidneys and gall bladder. The deeper the orange colour of a carrot, the higher is the beta carotene content. Carrot and Beetroot Shorba is excellent for children as it benefits their vision, skin and immune system.


300 gm Carrot
300 gm Beet root
20 gm Ginger
5 gm Bay leaf
5 gm Green chilly
20 gm Fresh coriander
20 ml Oil
8 Cumin (whole)
750 ml Water
Salt to taste

For garnish
2 gm Beetroot
2 gm Carrot


1. Heat oil. Add bay leaf, cumin and ginger to it. Saute for 1 minute.
2. Add carrot, beetroot and green chillies. Cook for 5 minutes.
3. Add water. Once it starts to boil, strain and make a puree of it. Adjust the seasoning.
4. Strain the puree and adjust seasoning again. Garnish it with diced beetroot and carrots. Serve hot!

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