Indian Soups

  

Indian Soups have become an important part in the list of Indian meal. Soups have a wide variety depending on the spices and vegetables used. Soups are generally added as the second course and are one of the main parts of South Indian menu. A number of ways are there to prepare soups. Sometimes the soups are taken with plain rice and in some parts of India these go simultaneously with various curries for side dish. The soups are considered as good appetizers.

Indian Soups in Different Regions
A number of vegetarian and non-vegetarian soups are in the list of favourites of the Indians. Soups like Mysore Spicy Lentil Broth, Spinach Soup, Cucumber Moong Bean Soup, Green Pea Soup, Hot Sour Soup, Mixed Vegetable Soup, Mushroom Soup, Spinach Soup, Tomato Soup, Potato Soup, Basil and Badam Soup, Curry Soup etc. are some of the well known and preferred soups among the Indians.

Rasam: The Sanskrit word for soups is ‘Rasam’, literally translated, it means broth. Rasam, a highly seasoned lentil broth, is a Southern delicacy. It is either mixed with rice and eaten, or drunk in cups as a soup. It is the most popular soup in India today. There are innumerable variations, but this version from the State of Mysore is the finest by far. Rasam is traditionally made with lentils to give the broth a thick, creamy, almost gelatinous texture. The main ingredients used include chilli, pepper, cumin seeds, tomato, tamarind juice and some spices. Lentils and other vegetables are steamed while preparing this soup.

Haleem: Haleem is an immensely popular dish or stew which had originated from Central Asia, Middle East and later migrated to India. It can be vegetarian as well as non-vegetarian. Barley, lentils and wheat are the major ingredients in the vegetarian dishes of Haleem. Hyderabadi Haleem is a famous delicacy which is available in many portions of Southern India.

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Ayurvedic Soups

Ayurvedic Soups are an important part of Ayurvedic diet.

Ayurvedic Soups form an integral part of Ayurvedic diet. Generally, a typical Ayurvedic soup is made of beans, peas or lentils and spices. It is a high protein dish and is usually eaten with rice to make it more digestible.  Ayurvedic Soups can be of various types, some of them are:

Kokam Soup: Ayurvedic kokam soup
 is regarded as a healthy diet as the fruit Kokamis high in vitamin C, low in fat and calories, low sugar and high in fibre.


 Corn Soup: Ayurvedic cornsoup balances tridosha and in the long term exacerbates vata dosha.

Green Moong Soup: Ayurvedic Green Moong Soup is light to digest and balances all the three doshas.

 Mixed Vegetable Soup: Ayurvedic mixed vegetable soup is good for the whole body as it is prepared usingvarious vegetables


Spinach Soup: Ayurvedic spinach soup stimulates pitta but pacifies vata and kapha and therefore used moderately.

Tomato Soup: Ayurvedic tomato soup
helps to control bad cholesterol in the body.

Urad Dal Soup: Ayurvedic urad dal soup is sweet and heavy.


To know in detail its benefit and how it is made visit here : Ayurvedic Soups

Ayurvedic Corn Soup

Ayurvedic Corn Soup is ideal for breakfast and it balances tridosha and in the long term exacerbates vata dosha. It is good for the people with high cholesterol or who are suffering from obesity.To know more read:
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