From charred tomato to chilled asparagus and roasted bell peppers – this monsoon, warm your soul with the flavours of the season. We spoke to three top chefs, from three of the best eateries to get you restaurant-standard recipes that you can whip up at home, in a jiffy. If you feel that the humidity is making the air sticky, opt for the Chilled Asparagus Soup served at the Grand Hyatt, Goa to cool you down, if you’re in the mood for some warmth we suggest you dive into the goodness of roasted peppers with Serafina’s Roasted Red Bell Pepper and Goat Cheese soup, and if you’re up for some classic tomato, give it a twist with a Charred Tomato and Coriander soup from The White Owl. Pick your favourite recipe and get cooking!

3 soups to beat monsoon blues chilled asparagus soup 430x550

Chilled Asparagus and Yogurt Soup

By Chef Shane O’Neill at the Grand Hyatt, Goa

You will need

  • 2 tablespoons of olive oil
  • 1 onion (finely chopped)
  • 400 grams of asparagus (finely chopped)
  • 500ml of hot chicken stock (if you’re vegetarian you can use vegetarian stock)
  • Salt
  • Freshly ground pepper
  • 150 grams of yogurt
Heat the olive oil in a saucepan over medium heat, add in the onions and fry for four minutes until softened. Add in the asparagus and cook for another two minutes. Add in the stock and bring to a boil. Season your soup to taste with salt and freshly ground pepper and reduce the heat to a simmer for 5-7 minutes, until the asparagus is cooked through. Add in the yogurt and blend with a hand-blender until smooth. Chill until cooled before serving.

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Roasted Bell Pepper and Goat Cheese Soup

By Chef Rahul Kulkarni at Serafina

“The monsoons are the perfect time to enjoy some piping hot soups. Serafina's Roast Bell Pepper Soup is a perfect monsoon concoction owing to the robust flavour of the bell pepper accentuated by the presence of garlic and black pepper. The goat cheese adds a certain soft creaminess to the taste,” says Rahul. Here’s what you need to recreate the dish:

  • 150 grams of red bell peppers
  • 5 grams of garlic
  • 2 grams of mixed herbs (garlic and thyme)
  • Salt to taste
  • 2 grams of crushed black pepper
  • 80 ml of vegetable stock
  • 2ml of olive oil
  • 8 grams of goat cheese
Roast the bell pepper on high flame for 10 minutes, remove the skin and make the purée. Set this aside and allow it to cool. Next, sauté garlic in a pan and add in the red bell pepper purée. Next in, add in the vegetable stock, mixed herbs, salt and crushed black pepper. Reduce the mixture for five minutes, garnish with goat cheese and olive oil and make sure you serve it piping hot!

3 soups to beat monsoon blues charred tomato soup 430x550

Charred Tomato Soup Infused with Coriander

By Chef Kshama Prabhu at The White Owl

You will need

  • 500 grams of ripe tomatoes
  • 1 medium sized red onion
  • 2 teaspoons of chopped garlic
  • 1 teaspoon of fresh coriander
  • 2 tablespoons of oil
  • Salt to taste
  • Crushed pepper to taste
On an open flame, char the whole tomatoes, take a strainer, crush the tomatoes and blend the remaining pulp of the tomatoes. In a pan, add oil and sauté the onion, garlic and the stems of the coriander. Add in the puréed tomatoes and cook for 10 minutes. Finish off my adding in the seasonings. Serve with a crisp rice cracker and fresh coriander sprigs.