Enter your monsoon soup era with these scrumptious recipes

As the weather cools down and new produce starts popping up at the market, it’s the perfect time to swap out heavy winter stews for soups that feel a little more alive, with fresh greens and more. Think sweet peas, tender greens, fresh herbs, and pops of citrus. These monsoon soups are all about balance: warm enough for those still-cool days, but fresh and vibrant enough to match the season.

Moroccan-style chickpea, carrot, and spinach soup

Ingredients: 2 tablespoons olive oil, 4 medium carrots (peeled and diced), 1 large onion (chopped), 3 garlic cloves (minced), 1½ teaspoons salt (divided), 1½ teaspoons ground cumin, 1 teaspoon ground ginger, ½ teaspoon ground turmeric, ⅛ teaspoon pepper (or to taste), 2 cups cooked chickpeas), 4 cups water or vegetable broth, 4 cups chopped fresh spinach, juice of 1 lime (about 2 tablespoons).

Method: 

• Heat olive oil in a large pot over medium heat. Add the chopped carrots and sauté for 4 minutes.
• Stir in the chopped onion and a pinch of salt, and cook for another 10 minutes until soft.
• Add the garlic, cumin, ginger, turmeric, and cayenne. Cook for 1 minute, stirring, until fragrant.
• Add the chickpeas, water or broth, and the remaining salt. Bring to a boil, then reduce heat and simmer for 30 minutes.
• Blend 1 cup of the soup, then stir it back into the pot to add a thicker texture.
• Add the chopped spinach and cook just until wilted.
• Finish with lime juice, stir well, and serve warm.

Fava bean soup

Ingredients: 1½ cups shelled fava beans, 1 tablespoon. olive oil, 2 slices bacon, chopped, 1 small carrot (diced), 1 small onion (diced), 2 minced garlic cloves, 1 sprig fresh rosemary (or ½ tsp dried), 4 cups broth, ¾ cup elbow macaroni, salt and pepper to taste, ¼ cup grated Parmesan cheese, for serving.

Method: 

• Blanch the fava beans in boiling water for 1 minute, then drain, peel, and set aside.
• In a large saucepan, heat the olive oil over medium heat. Add the chopped bacon and cook for about 4 minutes until crisp. 
• Add the diced carrot, onion, minced garlic, and rosemary. Cook for five minutes, stirring occasionally, until the vegetables soften.
• Pour in the broth and bring to a gentle simmer. Cook for six minutes.
• Meanwhile, cook the pasta separately until al dente, then drain.
• Add the cooked pasta and peeled fava beans to the soup.
• Season with salt and pepper to taste.
• Serve hot, topped with grated Parmesan cheese.

Chilled spring pea soup

Ingredients: 1 tablespoon olive oil, 1 celery stalk (chopped), 1 small onion (chopped), 1 leek (white and light green parts sliced), 4 cups broth, 1 sprig rosemary, 1 cup snap peas (trimmed), 2 cups peas, ½ cup fresh parsley, ½ cup heavy cream, 1 garlic clove (smashed), salt and white pepper to taste.

Method: 

• In the same pot, heat olive oil and sauté chopped celery, onion, and leek for 7 minutes. 
• Add broth and rosemary; simmer for 15 minutes. 
• Discard rosemary, then blend the soup until smooth. 
• Blanch peas, blend with parsley, and stir into the soup. Let it cool completely. 
• In a small saucepan, heat cream with garlic and rosemary for five minutes, strain, and chill. Serve the soup cold, topped with rosemary cream and crumbled bacon.

Whether you’re curled up by the window watching the rain or just looking for a light, soul-warming meal, these monsoon soups are just what you need to feel even more cosy. So grab your biggest spoon, put on that feel-good playlist, and enter your monsoon soup era in style.

All images: Pexels

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