3 Homemade Soups with Bold Desi Flavors

For these cold winter months, nothing satiates the need for warmth like a hearty bowl of soup. Sure, you could turn to ready-made, canned versions but doing so would probably have you consuming mor

For these cold winter months, nothing satiates the need for warmth like a hearty bowl of soup.

Sure, you could turn to ready-made, canned versions but doing so would probably have you consuming more than your daily allowance of sodium. Yikes!

We have thus provided you with three soup recipes with a desi spin that are relatively easy to make and will surely blow store-bought versions out of the water!

1. Curried White Bean and Kale Soup

Ingredients

• 1 tablespoon unsalted butter
• 1 medium yellow onion, diced small
• 5 to 6 garlic cloves, minced
• 1 tablespoon cumin powder
• 2 teaspoons coriander powder
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1 bunch kale, ribbed and chopped
• 1 cinnamon stick, crushed
• 1 bay leaf
• 4 1/2 cups unsalted vegetable broth
• 2-15 ounce cans cannellini beans, rinsed and drained, divided

Directions 

Heat the butter in a large pot over medium-high heat. Add the onion and cook until they are fully translucent, about 6 to 8 minutes. Add garlic, cumin powder, coriander powder, chili powder, salt and white pepper. Stir and cook for 2 to 3 minutes.

Add the kale and bay leaf and cook until kale has wilted, about 4 minutes. Add the broth and bring to boil; reduce heat/flame to medium and simmer for 25 to 30 minutes.

Purée 1 can beans with 1/2 cup broth in a blender or food processor. Add purée and remaining can of beans to the soup. Simmer 10 to 12 minutes. Remove the cinnamon and bay leaf and taste for seasoning. Serve immediately.

2. Masalafide Butternut Squash Soup

Ingredients

• 3 tablespoons unsalted butter
• 2 carrots, peeled and diced
• 1 large yellow onion, peeled and diced
• 5 cloves garlic, peeled and minced
• 2×2 inch ginger, peeled and chopped
• 2 1/2 pounds butternut or other winter squash, peeled and diced
• 1 tablespoon garam masala
• 1/2 teaspoon black salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground cinnamon
• Freshly grated nutmeg
• 1 bay leaf
• 1/2 cup heavy cream

Directions

Heat butter in a pot over high heat. Add carrots, onions, garlic, and ginger. Cook for 8 to 10 minutes. Add butternut squash, garam masala, salt, pepper, cinnamon, nutmeg, and bay leaf. Reduce heat/flame to medium. Simmer everything until squash is tender, about 12 to 15 minutes.

Remove cinnamon and bay leaf. Transfer the soup to a food processor or blender. Puree and pass through a fine strainer.

Return squash puree to heat along with heavy cream and bring to a simmer. Cook for 8 minutes. Season to taste with sea salt and freshly cracked black pepper. Serve immediately.

3. Spicy Tomato Soup

Ingredients

• 1 tablespoon of vegetable oil
• 1/2 of a large onion, diced
• 3 large cloves of garlic, minced
• 2 teaspoons of garam masala
• 2 teaspoons coriander powder
• 2 teaspoons fennel powder
• 2 28-ounce cans of crushed tomatoes, juice included
• 1 cup low-sodium vegetable broth
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 1teaspoon white pepper
• Sour cream and green onions for garniture (optional)

Directions

In a medium-size pot, heat the vegetable oil over high-medium heat. Add the onions and cook until they are translucent and soft, about 6 to 8 minutes.

Add minced garlic, garam masala, coriander powder, fennel powder, and tomatoes. Reduce heat/flame to medium. Stir and simmer for 25 to 28 minutes.

Transfer the soup to a food processor or blender. Process until a smooth consistency is achieved.

Transfer tomato back to pot and combine with vegetable stock, salt, sugar, and white pepper. Stir and simmer for 8 to 10 minutes.

Ladle the soup into bowls and garnish with dollop of sour cream and green onions (optional).