Here are 5 comforting soups to try out this winter

As the winter chill sets in therersquos nothing more comforting than a warm soulful bowl of soup This season marks a shift towards hearty nourishing meals and we explore the incredible diversity of warming traditions and the richness of fresh seasonal produce with insights from chefs across IndiaFrom regional dishes rooted in simple wholesome ingredients to creamy indulgences offering Westernstyle comfort from umamirich flavour bombs to nourishing choices that pack a protein punch these diverse soup recipes can be made at home and can carry you through the colder monthsBajre ki Raab Pearl millet soupBajre ki raab is a warming winter soup that exemplifies the culinary wisdom of Rajasthan This essential dish is made from roasted pearl millet flour bajra and buttermilk ingredients central to the region ldquoBajre ki raab is one of those dishes that reminds me how Indian cuisine is deeply rooted in wisdom For generations in Rajasthan this raab has been a winter essential offering both comfort and strengthrdquo says Chetan food and beverage manager at Jaisalmer Marriott Resort and SpaIngredients Pearl millet flour 2 tbspButtermilk 3 cupsGhee 1 tspCarom seeds 18 tspDry ginger powder 18 tspSalt to tasteBlack pepper or a little jaggery for sweetness optional a pinchMethod1 Heat the ghee in a pan and add the pearl millet flour Roast it on low heat until it smells nutty and fragrant2 In a separate bowl whisk the buttermilk until itrsquos smooth and lumpfree Gradually add the roasted flour to the buttermilk while whisking continuously to keep the mixture smooth 3 Pour the mixture back into the pan and cook on low to medium heat Stir regularly until it thickens and becomes creamy4 Add ajwain dry ginger powder and salt If yoursquod like mix in a small amount of jaggery or black pepper5 Serve hot for a filling winter drinkRustic herb and corn chowder soupThis warm creamy Westernstyle soup can be made with simple ingredients easily found in Indian markets ldquoWe took the creamy wholesome base of a traditional chowder and infused it with a generous blend of fresh aromatic herbs Itrsquos a beautifully balanced dishmdashthe sweetness of the corn plays perfectly against the savoury herbs says Mandar Kothekar head chef Fairfield by Marriott Andheri WestIngredientsBaseSweet corn kernels fresh or frozen 1 cupPotato diced 1 mediumCarrot chopped 1 mediumOnion finely chopped 1 smallGarlic minced 2 clovesButter 1 tbspOlive oil optional 1 tbspLiquid and seasoningVegetable or chicken broth or water 1 stock cube 25 cupsMilk or halfandhalf for richer texture 1 cupAllpurpose flour to thicken 1 tbspDried oregano 12 tspDried thyme 12 tspCrushed black pepper 12 tspSalt to tasteMethodSaute aromatics1 Heat the butter and olive oil if using in a pot over medium heat2 Add the chopped onion and sauteacute until they are soft and translucent about 3 to 5 minutes3 Add the minced garlic and cook for just 30 seconds until fragrantCook vegetables1 Add the diced potato and chopped carrot to the pot2 Cook for 3 to 4 minutes stirring occasionally until the vegetables begin to soften slightlyBuild the chowder base1 Sprinkle the flour over the softened vegetables and mix well2 This step creates a roux and is essential for thickening the soup3 Slowly pour in the broth while continuously stirring to ensure the flour dissolves and prevents lumps from formingSimmer and season1 Add the sweet corn kernels dried oregano dried thyme salt and crushed black pepper2 Bring the mixture to a gentle simmer and cook for 10 to 12 minutes or until the potatoes are completely tenderCreate creaminess1 Reduce the heat2 Stir in the milk or halfandhalf and simmer gently for 3 more minutes until heated through3 For extra thickness lightly mash some of the corn and potatoes against the side of the pot with the back of a spoon4 Taste the soup and adjust the seasoning Add more salt pepper or herbs if desired before servingSuper green lentil coconut power soupThis super green lentil coconut soup is a vibrant fusion demonstrating South Indian culinary prowess Shared by Rajeev thakur executive chef at The Orchid Hotel Chandigarh this soup is a great addition to the winter diet of healthconscious individuals as it blends proteinrich lentils with freshly pressed coconut cream and mineralrich seasonal greensIngredientsGreen lentils washed and soaked 20 mins 1 cupCoconut milk 1 can 400 mlSpinach or mixed greens spinach kale amaranth chopped 2 cupsOnion chopped 1 mediumGarlic chopped 4 to 5 clovesGinger chopped 1 inchGreen chilli slit optional 1 to 2Vegetable stock or water 4 cupsSpices and seasoningCumin seeds 1 tspTurmeric powder 12 tspBlack pepper 12 tspCurry powder or garam masala frac12 tspSalt to tasteLemon juice 1 tbspFor garnishFresh coriander chopped 1 tbspToasted coconut flakes optional 1 tspOlive oil or coconut oil 1 tbspMethodSaute the base1 Heat coconut oil in a pot2 Add cumin seeds and let them splutter3 Add ginger garlic green chilli and chopped onion4 Sauteacute until translucentAdd lentils and spices1 Add soaked green lentils2 Add turmeric pepper curry powder and salt3 Mix well and sauteacute for 1 to 2 minutesAdd liquid1 Pour in vegetable stock or water2 Bring to a boil cover and simmer for 25 to 30 minutes until lentils are softAdd coconut milk and greens1 Add coconut milk and chopped spinach2 Simmer for another 5 to 7 minutes until creamyBlend optional1 For a smoother texture blend half of the soup and mix back2 For a chunky texture leave as isGarnish and serve1 Add lemon juice and adjust seasoning2 Top with fresh coriander toasted coconut flakes and a drizzle of olive or coconut oilRoasted Bell Pepper SoupA classic velvety soup thatrsquos both nourishing and easy to recreate at home The roasted bell pepper soup is dairyfree and a transformation of seasonal produce into a comforting bowl of warmth Comfort food doesnrsquot always need to be heavymdashsometimes comfort lies in simplicity This roasted bell pepper soup celebrates the natural sweetness of slowroasted vegetables layered with fresh herbs and a clean broth Itrsquos nourishing soulful and something anyone can recreate at home with just a few honest ingredients shares Pawan Bill chef at OpheliaIngredientsRed bell pepper 100 gTomato 50 gCarrot 20 gOnion chopped 20 gLeeks chopped 20 gCelery chopped 20 gGarlic chopped 20 gFresh thyme 5 gFresh basil 10 gOlive oil 10 mlVegetable stock 100 mlSalt and pepper to tasteMethod1 Preheat the oven to 180 degrees Celsius2 Place the red bell pepper tomato onion garlic leeks celery carrot thyme salt and pepper on a roasting tray3 Mix the ingredients well and roast them in the oven until they are properly browned4 Remove from the oven and pureacutee the mixture in a blender5 In a saucepan add the pureacutee and vegetable stock and cook for 5 minutes6 Serve hot garnished with fresh basilWild Mushroom ConsommeA refined celebration of earthy flavours and patient technique the wild mushroom consomme soup offers deep umami ldquoThis consomme is our way of honouring the simplicity and depth of mushrooms By extracting pure flavours through a slow patient process we allow the natural umami to shine Itrsquos a dish that feels both comforting and elevatedrdquo reveals Avinash Naha executive chef at Spice Traders W GoaIngredientsShiitake mushrooms fresh sliced 150 gShimeji mushrooms 80 gOyster mushrooms 80 gChinese dried shiitake rehydrated 40 gDaikon roughly chopped 50 gCarrot roughly chopped 40 gSmall yellow onion sliced 1Garlic smashed 2 clovesSmall thumb of ginger sliced 1Spring onion white part 1Small sheet of kombu 1Dried morel mushrooms optional 1ndash2 pcsSichuan peppercorns 2Water 800 mlSeasoningLight soy sauce 1 tspDark soy 12 tspShaoxing wine 1 tspSalt to tasteWhite pepper to finishMethodPrepare the mushroom stock1 Heat a pot and sauteacute all fresh mushrooms until lightly caramelised2 Add onion daikon carrot ginger garlic and spring onion sweat 2 to 3 minutes3 Add kombu dried mushrooms and soaking liquid4 Add water soy sauces Shaoxing wine and Sichuan pepper5 Simmer gently for 1 hourStrain the stock and adjust seasoning1 Strain through a fine chinois and cool slightly2 Ladle clear consommeacute through muslin cloth3 Adjust with salt white pepper and a touch of soy