Some immunity-boosting soup recipes

Rains are beautiful. But it also brings illnesses with it. Here are a few recipes of delicious soups which also have immunity boosting properties.

Cream of Onion Soup


Butter—25 gm

Onions—500 gm

Vegetable stock

—1 litre

Salt and pepper

powder—to taste

To garnish

Flour—1 tbsp

Milk—150 ml

Fresh cream—2 tbsp

Parsley chopped

—a little


Heat butter in a pressure cooker, fry the onions gently without losing its colour, until they start to soften. Add the vegetable stock, salt and pepper. Make sure that the cooker is not more than half full. Close the cooker, bring to high pressure and cook for 5 minutes. Reduce the pressure quickly.

Blend soup in a liquidiser or press through a sieve. Return the soup to the open cooker. Blend the flour with milk, add to the soup and bring to boil, stirring constantly.

Stir in the cream just before serving and taste and adjust the seasoning accordingly.Garnish with parsley chopped.

Broccoli Soup


Broccoli—200 gm

Butter—2 tbsp


Bay leaf—1

Black pepper crushed—3

Vegetable stock—500 ml

Flour—1 tbsp

Milk—100 ml

Salt and pepper

powder—to taste

Coriander leaves

chopped—a few


Keep broccoli florets in salted lukewarm water for 30 minutes, wash and keep aside. Heat one tbsp butter in a pan and saute the shallots and broccoli. Add bay leaf and black pepper crushed. Then add the vegetable stock and salt to taste. Cover and cook on low flame.

Press this through a sieve. Heat another tbsp butter add flour, remove from fire and add milk and stir well without forming lumps. Add salt and pepper powder. Again place it on fire, stir well and make white sauce. Pour the sieved soup into this and heat it. Serve with parsley chopped.

Immunity-boosting Chicken Soup


Chicken stock—6 cup

Carrot minced—2

Celery minced—

2 stalks

Onion minced—1

Capsicum minced—1

Cabbage minced – Half cup

Ginger minced—1 tbsp

Garlic minced—1 tbsp

Cooked shredded

chicken—1 cup

Pepper powder—Half tsp

Cornflour—2 tbsp

Water—4 tbsp

Salt—to taste


In a big vessel, cook all the vegetables along with chicken stock for 5 minutes on low flame. Add shredded chicken and pepper powder. Add corn flour mixed with water. Add salt and stir well. Serve piping hot.

Mutton Soup


Leg of lamb—2 Nos

Water—15 cups

Onion sliced

—150 gm

Cinnamon 1-inch pieces—2



Salt—to taste

For seasoning

Ghee—3 tbsp

Onions sliced—2

Pepper powder—

according to taste

Flour—1 tbsp

For garnishing

Ghee—1 tbsp

Small onions—a few


Clean and break the mutton leg into small pieces. Boil this with 10 cups of water till the water reduces to half . Strain the soup and keep aside.

Saute the onion in ghee until golden brown in a vessel to hold the soup. Add flour and saute till the maida is done. Pour the stock to it. Add pepper and salt.

Boil it on low flame for 5 minutes. Remove from fire. Heat ghee and fry the small onions until golden brown. Add this to the soup just before serving.