<h2>Back to classics</h2>
Tom Yum soup is one of the most popular soups out there, with its fragrant spices and hot and sour taste, according to Prem Pradhan, head chef at Nara BKC and Colaba. "A warm and hearty bowl of the lemongrass and lime broth sets the tone for the entire meal. It is typically easy to prepare and relies on aromatic flavours with a hint of spice," he adds.
Preparation time: 20 minutes Cooking: 15 minutes Yield: 1 portion
Ingredients Mushrooms - 10 gms Tofu/ shredded chicken - 10 gms Lemongrass - 15 gms Kaffir lime leaf - 1 Lime juice - 10 ml Galangal - 5 gms Sweet chilli paste - 5 gms Evaporated milk - 5 ml Red bird&rsquo;s eye chilli - 1 you can also use red chilli Shallots - 10 to 15 gms Garlic - 10 gms Water - 300 ml Salt and sugar to taste Few coriander leaves
<img title="Back to classics" src="https://images.mid-day.com/images/images/2020/jun/Soup-for-the-soul-b.jpg" alt="Back to classics" />
Method Crush the lemongrass, finely chopped bird&rsquo;s eye chilli, sliced shallots, galangal and kaffir lime leaf together in a bowl. Add the other ingredients to a pot of boiling water. As it releases its flavour, add some sugar and salt as per taste along with some lime juice. Pour the evaporated milk, add the chicken or tofu and mushrooms, and garnish with a few leaves of coriander.
<h2>Keep it healthy</h2>
<img title="Keep it healthy" src="https://images.mid-day.com/images/images/2020/jun/Soup-for-the-soul-c.jpg" alt="Keep it healthy" />
It&rsquo;s advisable to stick to a healthy, wholesome diet during the monsoon, and nothing like beetroot, sweet potato and ginger to do the trick. "Beetroot is a popular superfood, while ginger adds an immunity boosting element. We have given it a twist by adding coconut to make it vegan and for a creamier finish," says executive chef Subhash Shirke, The Pantry.
Preparation time: 25 minutes Cooking time: 1.15 hours Yield: 1 portion
Ingredients Beetroot - 60 gms Sweet potato - 40 gms Fresh coconut milk - 60 gms Refined oil - 20 ml Veg stock - 150 ml Chopped onions - 15 gms Chopped garlic - 10 gms Fresh ginger - 20 gms Black pepper crush - 1/2 tsp Salt - 1/2 tsp Coconut cream - 2 tbsp for garnishing Roasted dry coconut strips - 5 for garnishing
<img title="Keep it healthy" src="https://images.mid-day.com/images/images/2020/jun/Soup-for-the-soul-d.jpg" alt="Keep it healthy" />
Method Pre-heat the oven to 400&deg;F. Wrap each beetroot in aluminium foil and roast in the oven for an hour. Once cooked, let the beets cool and chop them into chunks. While the beetroot is roasting, peel the sweet potatoes and chop them. Drizzle oil and season them with salt and pepper; spread them out on a baking tray and roast them for 30 minutes, flipping the potatoes half-way. Meanwhile, heat a Dutch oven over medium-high heat and add 2 tbsps of oil. Add the onion, ginger and garlic, and cook for five to seven minutes. Now, add the cooked beetroot and sweet potatoes, vegetable stock and seasoning. Stir well and cook on a simmer for 10 minutes. Transfer the soup in batches to a blender or use an immersion blender to pur&eacute;e until the soup is smooth. Add the coconut milk and stir thoroughly to incorporate it. Drizzle coconut cream on top, and serve with thin roasted coconut strips.
<h2>Mexican twist</h2>
<img title="Mexican twist" src="https://images.mid-day.com/images/images/2020/jun/Soup-for-the-soul-e.jpg" alt="Mexican twist" />
If your idea of soup is a mix of spicy and tangy, the Mexican-style bowl of chilli soup is perfect for you, says Sandeep Dalvi, chef at Jamjar Diner. "The chipotle sauce adds the spice and sourness. With ingredients like smoked black beans and roasted veggies, this is a healthy and wholesome concoction that&rsquo;s perfect for monsoon," he adds.
Preparation time: 20 minutes Cooking time: 20 minutes Yield: 1 portion
Ingredients Tomato pur&eacute;e - 35 gms Tomato concasse peeled, seeded and chopped - 10 gms Red capsicum - 5 gms Yellow capsicum - 5 gms Onion - 3 gms Green zucchini - 3 gms Refried beans - 5 gms Black beans - 5 gms Yellow cheddar - 6 gms you can also use processed cheese Sour cream - 4 gms Garlic - 5 gms Clove - 1 Water - 200 ml Olive oil - 10 ml Salt and pepper to taste Spring onion to garnish
<img title="Mexican twist" src="https://images.mid-day.com/images/images/2020/jun/Soup-for-the-soul-f.jpg" alt="Mexican twist" />
Method Saut&eacute; the chopped garlic and onion with the clove in olive oil. Add the chopped red and yellow capsicums, and zucchini, and saut&eacute;. Throw in the tomato pur&eacute;e, water, chipotle sauce if available, tomato concasse and cook for two minutes. Add refried beans, black beans, salt and pepper and cook for five minutes. Garnish it with yellow cheddar, sour cream, and spring onions, and serve tortilla chips on the side. One can also add 10 gms of shredded and boiled chicken to this soup.
Catch up on all the latest <a title="Mumbai News" href="https://www.mid-day.com/news/mumbai">Mumbai news, crime news,</a> current affairs, and a <a title="Mumbai Guide" href="https://www.mid-day.com/mumbai-guide" target="_blank">complete guide</a> from food to things to do and events across Mumbai. Also download the new mid-day <a title="mid-day android app " href="https://goo.gl/8Xlcvr" target="_blank">Android</a> and <a title="mid-day iOS app" href="https://goo.gl/KQziH4" target="_blank">iOS</a> apps to get latest updates. 
Mid-Day is now on Telegram. Click here to join our channel <a title="MID-DAY on Telegram" href="https://t.me/middayinfomedialtd" target="_blank">@middayinfomedialtd</a> and stay updated with the latest news

With the rain not letting up, city chefs share three soup recipes to keep you warm on drippy days

Soup for the soul

Back to classics

Trending Stories

Latest Photos

Latest Videos

Latest Web Stories

Mid-Day Fast

Home / Mumbai-guide / Mumbai Food / Article / Soup for the soul