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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
18/12/2025
In India, soups aren’t just rasam or tomato shorba; they encompass a variety of regional warmers such as Tibetan thukpa, Gujarati kadhi, Himalayan gundruk soup, North Indian yakhni, Bengali macher jhol broth, and many others. All these different types of warm, comforting Indian soups are featured in this article.
Indian “soups” are derived from Ayurvedic tonics, Himalayan stews, fermentation traditions, and household establishments that slow-cook raw materials. In contrast to most contemporary Indian food trends, which are a result of globalisation, Indian “soup” reflects the geographical, historical, and climatic conditions upon which Indian settlers built their society over thousands of years.
Five authentic, traditional Indian soups exist among the wide varieties available, each with its own unique flavour, texture, and purposes driven by environmental conditions; they illustrate why India has always been a country of soups and why we have never referred to them simply as “soup.”
Thukpa is widely popular as a warming dish eaten during the winter months in India. The dish originated among the Tibetan Buddhists but is heavily influenced by the produce that is grown high up in the mountains. Traditionally, thukpa is made with noodles, vegetables, aromatic spices and a broth which has more of a warming characteristic than that of being too spicy. In Ladakh, for example, barley, turnips and dried meat are commonly found in thukpa. In the Northeastern states of India, they are usually consumed with chicken or pork and green chillies. The beauty of this dish lies in its ability to achieve a good balance of flavour without being too heavy to eat at high altitude, making it an ideal choice for winter.
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Although Gujarati kadhi typically serves as a side dish, during the winter months, it becomes a comforting soup-like meal. Gujarati kadhi contains a base of yoghurt, besan (gram flour), ginger and green chillies, which create a tangy and silky consistency and, as it is made with yoghurt, also contains probiotics; the kadhi is further flavoured by tempering with a little ghee and spices such as cumin, fenugreek seed and curry leaves. Unlike kadhi from the Northern regions of India, which is thicker, this version has a broth-like consistency and can also be enjoyed straight from a cup on cold winter nights for a comforting meal full of warmth and flavour.
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One of the oldest broth-based foods, traditionally made in India, is yakhni, originally from Persia but modified and improved by people living in the area that is now called Kashmir. Meat is simmered using water and spices (often fennel seed, dried ginger and bay leaves) to make this wonderful dish. Since the soup is made with yoghurt, it retains its unique and smooth flavour without the worry of curdling like milk does. Instead of using onions and tomatoes like most cooks do, Kashmiri chefs make their broths using only the fragrant spices and herbs. The result is a wonderful, soothing, healthy soup that not only keeps you warm during cold winter months, but also provides valuable lessons on creating a layered flavour profile through gentle seasoning.
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Another example of a fermented food product is gundruk; it is made by fermenting various types of leafy greens (e.g. mustard greens, radish leaves or cauliflower leaves). Once gundruk has been made into a soup, it provides not only a wholesome and hearty bowl of goodness but also an earthy, tangy taste that warms you from within. Many residents of the Himalayas consider this soup to be medicinal due to its probiotic content, nutritional value and comfort level (it can help you feel full). When making gundruk soup, the traditional way is to add only a small amount of spice and let the fermentation process provide the taste profile of the dish. The soups of the Himalayas can be served along with boiled potatoes or rice, especially on cold days.
Macher jhol is more than a traditional curry; it is also an incredible thin, refreshing broth-style dish. Made with ginger and spices (including turmeric and mustard seeds), it has a very clean taste with lots of flavour. Macher jhol is usually prepared with fish being simmered in a broth with turmeric, mustard seeds, green chillies, and tomatoes. In this thin format, it makes for a great source of protein for winter evenings or when someone needs to heal from illness. Its freshness is what makes it special.
While rasam is often thought of as being an Indian soup, it is just one of the many ‘soups’ available across India that warm up a cold winter night. Many regions in India have their take on soups, with mountain stews to coastal broths, each telling its own story. The ‘soup’ season in India is not new; we are just rediscovering it, one bowl full of comfort at a time!
