Make this healthy and nutritious Veg Drumstick Soup (sahjan ki phali, murungakkai) using simple ingredients. The recipe is easy and can be made in a traditional pressure cooker and instant pot (vegetarian, gluten-free).
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About Drumstick Soup
Drumstick Soup is a healthy soup prepared with nutritious drumsticks (Sahajan Ki Phali” in Hindi and “Murungakkai” in South Indian languages).
Along with drumsticks it also has potatoes, which gives it that perfect creamy texture and also makes it nice and filling.
Be it summer or winter, there are often days when I just need a delicious and comforting bowl of soup. While tomato soup is almost a regular at home in winter, I like to experiment so that I can serve a variety on the table whenever we need a delicious soup for our meals.
This drumstick soup is the latest one to join my soup bandwagon, and I can say this one has definitely won my heart with its yummy taste and nutritional benefits.
Prepared with a few ingredients, this soup is very easy to prepare and gets ready in less than 30 minutes. So if you want to try something new with drumsticks, then definitely bookmark this recipe and prepare it next time.
You can make this soup recipe in an instant pot or in a traditional pressure cooker.
If you are looking for more such healthy soup recipes, then try these recipes too
- Pumpkin Curry Soup
- Pumpkin Apple Soup
- Instant Pot Cauliflower Soup
- Instant Pot Broccoli Cheddar Soup
- Cream Of Mushroom Soup
- Clear Chicken Soup
- Cuban Chicken Noodle Soup
- Tom Kha Soup
Ingredients
Ghee – I like to make this soup in ghee as it adds a nice flavor and richness to the soup. You can use any cooking oil of your choice.
Drumsticks (Sahjan Ki Phali, Murungakkai) – Drumsticks are available in Indian grocery stores all around the year, so get your hands on them and you can enjoy this soup anytime you want.
Milk – The addition of milk makes it nice and creamy. Use whole milk (full-fat milk) for the best results, but you can opt for low-fat or skim milk too. Use coconut milk or soy milk for a vegan version.
Potatoes – Potatoes add a nice thick texture to the soup along with making it filling.
Others – You will also need cumin seeds, onions, water, vegetable stock powder, salt, and black pepper powder.
You can increase the amount of black pepper if you like it to be a bit on the spicy side.
Benefits Of Drumsticks
Well, I make this soup often due to its marvelous health benefits and I think you should try it too. Some of its health benefits are,
Drumstick is an extremely rich source of minerals and vitamins, which is great for the overall development of your body.
It helps in regulating blood sugar levels, thus great for diabetic patients too. Also maintains overall heart health.
It is also considered great for the development of bones.
Purifies the blood and also helps in increasing your immunity.
How To Make Drumstick Soup
Press the SAUTE button on the instant pot.
Add 1 tablespoon ghee to the pot and let it heat up.
When the ghee is hot, add 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.
Add ½ cup chopped onions and cook until they turn light brown (6-8 minutes), stirring frequently.
Add
- ½ cup peeled and cubed potatoes,
- 4 drumsticks (cut into 3-inch pieces)
- 2 cups of water
- 1 teaspoon vegetable stock powder
- ½ teaspoon salt
- ¼ teaspoon black pepper powder
to the pot and stir gently.
Close the lid of the instant pot and set the valve to the sealing position. Press CANCEL and then PRESSURE COOK. Set the timer to 5 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and then open the lid.
Remove the insert from the pot and cool the mixture completely.
Note – To cook the soup in a traditional pressure cooker, follow the steps until adding water to the cooker. Add 3 cups of water. Pressure cook for 1 whistle on high heat. Then reduce the heat to low and cook for 10 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid and let the mixture cool.
Transfer the cooled mixture to a blender and blend for 10 seconds.
Strain the mixture through a fine-mesh strainer. Press it with a large spoon to get maximum liquid. Discard the fibrous leftover.
Transfer the mixture back to the instant pot.
Press the SAUTE button.
Add ½ cup milk, adjust salt and pepper, and bring the soup to a boil. Serve hot.
Frequently Asked Questions
To make it vegan, you can use vegetable oil or olive oil instead of ghee and any dairy-free milk such as almond milk or coconut milk instead of regular milk. All other ingredients used to make this soup are vegan.
Serving Suggestions
Serve drumstick soup with garlic bread, homemade side rolls, or any bruschetta of your choice. As it is filling on its own, you can also serve a nice refreshing salad on the side.
Storage Suggestions
I would suggest you store it for a maximum of 2 days in an air-tight container in the fridge. Heat it in the microwave or pan until nice and warm before serving.
If you feel it has become a little thick while refrigerating, then add in a little milk, water, or vegetable stock, mix, and then heat it properly.
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Recipe Card
Creamy Veg Drumstick Soup Recipe
Ingredients
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- ½ cup chopped onions
- ½ cup peeled and cubed potatoes
- 4 drumsticks (cut into 3 inch pieces)
- 2 cups water
- 1 teaspoon vegetable stock powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- ½ cup milk
Instructions
- Press the SAUTE button on the instant pot.
- Add ghee to the pot and let it heat up.
- When the ghee is hot, add cumin seeds and let them crackle for 4-5 seconds.
- Add onions and cook until they turn light brown (6-8 minutes), stirring frequently.
- Add potatoes, drumsticks, water, vegetable stock powder, salt, and black pepper powder to the pot and stir gently.
- Close the lid of the instant pot and set the valve to the sealing position. Press CANCEL and then PRESSURE COOK. Set the timer to 5 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and then open the lid.
- Remove the insert from the pot and cool the mixture completely.
- Note – To cook the soup in a traditional pressure cooker, follow the steps until adding water to the cooker. Add 3 cups of water. Pressure cook for 1 whistle on high heat. Then reduce the heat to low and cook for 10 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid and let the mixture cool.
- Transfer the cooled mixture to a blender and blend for 10 seconds.
- Strain the mixture through a fine-mesh strainer. Press it with a large spoon to get maximum liquid. Discard the fibrous leftover.
- Transfer the mixture back to the instant pot.
- Press the SAUTE button.
- Add milk, adjust salt and pepper, and bring the soup to a boil. Serve hot.
Did you make this recipe? Let me know!