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Soupy Tales

Jan/09/2023 / by Team SEEMA
Bindu Gopal Rao

Three great recipes to make for a wholesome beginning to a meal

Bindu Gopal Rao

A soup whets your appetite and starts any meal on a good note – and there are so many variations of it. We share three options from well-known chefs that you can try at home.

Murg ananas ka shorba, courtesy Abhay Pratap, executive chef, Fazlani Natures Nest

This is a hearty soup with pineapple. Bromelain derived from pineapple may help in reducing the swelling and inflammation and eases out the process of respiration.


  • 2.5 oz cubed chicken breast
  • 11 oz fresh pineapple juice
  • 1 tsp oil
  • ½ tsp Himalayan salt
  • A pinch of turmeric powder
  • 1 tsp minced garlic
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • 1 tsp besan (gram flour)
  • 1 tsp honey
  • 1 tsp lemon juice
  • Crushed black pepper, to taste
  • 1 tsp coriander leaf chopped


  • Preheat the oven to 400 degrees Fahrenheit, marinate chicken with salt and pepper and cook it in oven until it gets cooked
  • In a hot pan with oil, sauté garlic until the raw flavor is removed.
  • Add all the dry spices leaving apart from the gram flour and fry until the raw flavor is removed. Toss in the cooked chicken cubes and then add gram flour and sauté for a few minutes.
  • Add fresh pineapple juice and honey.
  • Bring to a boil and adjust seasoning, top with coriander, and serve hot.

Oyster mushrooms cappuccino soup, courtesy Deepak Kashyap, executive chef, Welcomhotel Jim Corbett

Deepak Kashyap

Oyster mushrooms are not just nutritious, but have heart and immune system benefits, help keep blood sugar at healthy levels, and have antioxidant and anti-inflammatory benefits.


  • 1 oyster mushroom
  • 1 ¾ oz chopped red onions
  • 1 ¾ oz garlic
  • 1 tsp celery salt
  • ¾ oz chives
  • 1 ¾ oz salted butter
  • ¼ tsp crushed black pepper
  • 5 tbsp fresh cooking cream
  • ½ tbsp brandy (optional)


  • Wash and cut the oyster mushrooms.
  • Sauté garlic, onions, and chives in salted butter.
  • Saute evenly cut oyster mushrooms, and, if you wish, flambé with brandy.
  • Let it cool and blend it with celery salt, a little cream, and crushed pepper.
  • Serve it with chop oyster mushrooms, cream, and greens.

Peas and mint soup, courtesy Gautam Kumar, executive chef, Moksha Himalaya Spa Resort

Gautam Kumar

Soup prepared with seasonal fresh pea and mint has a distinct taste and flavor. This is quite easy to prepare at home and has tremendous health benefits.


  • 2 oz fresh green peas
  • 6 fresh mint leaves
  • 2 tbsp salted butter
  • 1 tsp Indian whole spices
  • 1 bay leaf
  • 3 tbsp fresh cream
  • Salt, to taste
  • ¼ tsp white pepper powder


  • Blend the green and mint leaves to a fine paste.
  • Heat the butter in a pan ad add the Indian whole spice and bay leaf, waiting till the mix crackles.
  • Add the green peas and mint paste, and stir the mix 3 to 4 minutes on low heat.
  • Add 1 2/3 cups of water, boiling the mix, then letting it simmer till it is reduced to half the original volume.
  • Add salt, pepper and the seasoning as required.
  • Add the fresh cream by stirring in a single direction (like clockwise) so that the cream does not curdle.
  • Strain the soup with a strainer or muslin cloth.
  • Boil the soup again and serve hot.