Bowl of goodness: Try these hot and cold soup recipes by Mumbai chefs that suit any season

Mumbaikars have been experiencing the peak of summer heat. Unsurprisingly, they were happy to welcome the rain on a few days in the last two weeks. But while the monsoon is only getting started, the heat is likely to linger for a few more weeks.

Clearly sending us mixed signals, the weather is making each person crave different dishes. There's time yet for steaming cups of tea and deep-fried snacks, which may be enjoyed in a month from now. In the meantime, a bowl full of soup is the perfect way to warm up for the rains. It is easy to whip up at home and there are both hot or cold versions to try, depending on the temperature outside.

Till the weather makes up its mind, we're here to help you with soup recipes for all seasons. Mumbai restaurants share their favourite recipes that you can enjoy at home, if you don't feel like stepping out. These recipes prod you to innovate -- there are some classics as well as others that may make you rethink the idea of soup.

Minestrone Soup by Dinesh Kathuria, co-founder, The Tavern by The Liquor Store, Belapur
From The Tavern by The Liquor Store, a newly-opened pub in Navi Mumbai, Dinesh Kathuria suggests starting with a simple minestrone soup, the classic Italian dish. "It's one of my favourite types of soup because it's a great ‘clean out the fridge' soup that can be tailored to whatever ingredients you have on hand," he shares. The soup full of vegetables, beans, pasta and herbs is ideal because it is not only easy to make but is also a good option for vegans who want to explore soups, as they can simply exclude cheese while making it.

Ingredients:
Extra virgin olive oil - 2 tbsp, large onion (chopped) - 1 no, celery (chopped) - 4 stalks, medium-sized potato (chopped) - 1 no, medium-sized carrot (chopped) - 1 no, pasta (penne) - 1 cup, water - 1 litre, vegetable stock powder - 1 tbsp, fresh basil, tomato sauce - 1/2 cup, oregano - 1 tsp, chilli flakes - 1 tsp, pepper - 1/2 tsp, green zucchini (chopped) - 1/4 cup, cabbage (chopped) - 1/4 cup, salt to taste, fresh basil and parmesan for garnish.

Method:
1. Heat olive oil in a pan and add onions and celery to it.
2. Cook for 3 minutes on medium heat till the onions are translucent.
3. Next, add in potatoes and carrots and cook for 2 minutes.
4. Add in the pasta, water, salt, oregano, stock powder, basil, tomato sauce, chilli flakes, and pepper, and bring this to a boil. Add in the zucchini and cabbage.
5. Close the pan with the lid and cook it on medium heat for 7-9 minutes.
6. Serve hot with a garnish.

Wakai's Chef Parvez Khan suggests experimenting with a delicious Silken Crab soup that can be made any time of the season. Photo Courtesy: Wakai

Silken Crab Soup by Chef Parvez Khan, Wakai, Fort
If you love seafood, chef Parvez Khan, head chef at Wakai, suggests making a delicious crab soup. The fact that they are in season now can also be a huge motivator to try making a meal of the Asian speciality.

Ingredients:
Crab stock - 150 ml, Oil - 10 ml, garlic (chopped) - 10 gms, crab meat - 60 gms, cream - 45 ml, salt - 2 gms, pepper - 2 gms, egg white - 1 no, thyme salt or regular salt - 1 tsp, quinoa chip - 1 pc.

Method:
1. In a pan, sauté chopped garlic with oil, add diced crab meat and sauté well.
2. Add crab stock (made with whole crab aromatic vegetables and water) to the pan and simmer for a few minutes.
3. Add cream and simmer for 2 minutes, add salt and pepper.
4. Beat egg whites until stiff.
5. In a soup plate, pour crab soup and top it up with beaten egg white and steam it for 30 seconds.
6. Sprinkle thyme salt on egg white and garnish with quinoa chip.

Broccoli Brown Butter Soup by Karan Nohria, founder, Silly, Khar (West)
Looking to make a vegetarian soup? Then the broccoli brown butter soup may just be the answer during this monsoon. Karan Nohria, founder of Khar-based restaurant Silly picks the soup for the season from the menu. It is fuss-free and can be made with easily available ingredients in no time. The warm soup is one that makes the best use of greens and is the perfect choice for an all-season soup. (Awaiting quote)

Ingredients:
Broccoli - 100 gms, spinach - 20 gms, garlic - 10 gms, fried garlic - 20 gms, fresh rosemary - 2 gms, fresh thyme - 2 gms, dried oregano - 1 gm, butter - 20 gms, vegetable stock - 80 ml, fresh cream - 20 ml, refined oil - 30 ml, salt and pepper to taste.

Method:
1. Blanch the broccoli and spinach together with salt and water.
2. Remove and let it cool down. Make a smooth paste in a grinder once cooled.
3. Meanwhile, heat the oil and fry the chopped garlic until lightly golden then remove from the oil.
4. Heat the butter and sauté chopped garlic followed by the herbs.
5. Add the broccoli and spinach paste and vegetable stock together and cook for 1-2 minutes.
6. Add salt and pepper and finish with fresh cream.
7. Garnish with small pieces of blanched broccoli pieces and serve hot with garlic bread.


On the menu at Butterfly High, the green tea and pumpkin soup is a green-base soup marinated with herbs, roasted pumpkin and served along with a masala bread stick. Photo: Butterfly High

Green tea and Pumpkin soup by Vinayak Patil, chef, Butterfly High, Thane (West)
With a unique flavour of green tea and pumpkin, chef Vinayak Patil certainly encourages you to put on your chef's hat to experiment with the green tea and pumpkin soup. On the menu at Butterfly High, it is a green-base soup marinated with herbs, roasted pumpkin and served along with a masala bread stick.

Ingredients:
Pumpkin, fresh thyme, oregano, olive oil, green tea, Amul fresh cream, Amul butter, masala bread stick, salt and pepper to taste.

Method:
1. Marinate pumpkin in fresh thyme, oregano, salt, pepper, olive oil. Keep aside for 10 to 15 minutes.
2. Then roast the preparation in the oven till well cooked.
3. Make a fine paste out of it.
4. Take sauce pan, add water along with green tea and boil. Add pumpkin puree and boil for 10 minutes.
5. After it is done, strain the mixture.
6. Take a new sauce pan, add pumpkin and green tea-based puree, season with salt, pepper, Amul cream and butter.
7. Serve along with a masala bread stick.