As the winter chill sets in, there's nothing quite as comforting as a bowl of warm, nourishing soup. Celebrity chef Sanjeev Kapoor recently emphasized this sentiment, stating that winters and soup go together like best friends on a cozy evening. Acting on this idea, he has shared a collection of vegetarian soup recipes on his platform, designed to be both easy to prepare and packed with nutrition. These soups offer a smart and delicious way to incorporate seasonal greens and vegetables into your family's diet, especially for children who might otherwise avoid them.
Nutrient-Packed Soup Recipes for Winter Wellness
Chef Kapoor's curated selection focuses on soups that are rich in essential nutrients, easy to digest, and simple to make. These recipes transform everyday ingredients into bowls of warmth that act as a hug from the inside. From leafy greens to hearty legumes, each recipe is a celebration of winter produce. Here are five of his recommended vegetarian soups to try this season.
1. Spinach and Almond Soup
This creamy soup combines the goodness of spinach with the richness of almonds. To prepare, heat a tablespoon of butter in a pan and sauté a bay leaf, 4-5 garlic cloves, one large onion, and 8-10 black peppercorns for a couple of minutes. Add a quarter cup of chopped almonds and mix well. Pour in two cups of vegetable stock and salt, then cover and bring to a boil. Add three cups of shredded spinach leaves, cook for a minute, and then remove the bay leaf. After cooling, blend the mixture into a puree. Serve garnished with fresh cream and almonds.
2. Coconut Moong Soup
A fusion of coconut and green gram, this soup is both light and flavorful. Begin by heating a tablespoon of ghee and sautéing finely chopped garlic, ginger, and onion until translucent. Add a bay leaf and a half-inch cinnamon stick, sautéing for another minute. Next, add one medium diced carrot and a quarter cup of sweetcorn kernels with salt, cooking for a minute. Stir in three-quarters cup of soaked whole green gram. Pour in three cups of thin coconut milk and one cup of water. Add crushed black peppercorns and one fresh red chilli, bring to a boil, then simmer for 10-12 minutes. Finish with chopped spring onion greens and garnish with coriander leaves.
3. Broccoli and Almond Soup
This soup is a perfect way to enjoy broccoli. Heat two tablespoons of olive oil and sauté one tablespoon of chopped garlic for 30 seconds. Add two medium chopped white onions and cook for a minute. Toss in 10-15 almonds and sauté for 3-5 minutes. Add one medium broccoli (florets), salt, and crushed black peppercorns, cooking for 2-3 minutes. Pour in two cups of vegetable stock, cover, and cook for 6-8 minutes. Let it cool, blend until smooth, and strain back into the pan. Reheat, drizzle with fresh cream, sprinkle with black pepper, and serve hot.
4. Makai Ka Soup (Corn Soup)
A hearty corn-based soup with aromatic spices. Crush one and a half cups of boiled American corn with one medium onion, one inch of ginger, and 5-6 garlic cloves. Heat two teaspoons of oil and two tablespoons of butter in a pan. Add one teaspoon of cumin seeds, two one-inch cinnamon sticks, two black cardamoms, and one tablespoon of crushed black peppercorns, sautéing for a minute. Add the crushed onion-ginger-garlic mixture and cook for two minutes. Stir in one and a half tablespoons of refined flour and cook for another minute. Add the crushed corn, three cups of water, roughly chopped coriander stems, a quarter teaspoon of turmeric powder, and salt. Boil, then simmer covered for 5-7 minutes. Strain, add lemon juice, and serve poured over thin strips of spinach in the bowl.
5. Hot and Sour Vegetable Soup
A tangy and spicy classic. Heat one tablespoon of oil in a deep pan. Add one small onion, 4-6 French beans, half a carrot, two inch celery, two button mushrooms, a quarter of a small cabbage, half a green capsicum, and one inch of ginger. Pour in three cups of vegetable stock and cook. Season with salt, two tablespoons each of dark soy sauce and green chilli sauce, and crushed black peppercorns. Let it boil. Mix two tablespoons of cornstarch in half a cup of water until smooth and add to the soup to thicken. Flavor with one tablespoon of white vinegar, 3-4 garlic cloves, half a teaspoon of sugar, and finally, stir in chopped spring onion greens before serving hot.
Embracing Warmth and Health This Winter
Chef Sanjeev Kapoor's recipes, shared on December 17, 2025, provide a perfect culinary roadmap for the colder months. These soups are more than just meals; they are a practical strategy for boosting immunity and ensuring the family consumes vital vegetables. By integrating simple techniques with accessible ingredients, Kapoor makes winter cooking both a comforting and health-conscious endeavor. So, this season, turn to these wholesome soups for a delicious dose of warmth and nutrition.
