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Drumstick soup is made from fresh drumsticks and other vegetables like carrots and tomatoes. All are boiled, blended, and strained to achieve a smooth puree free from any kind of fibers. The soup is finally seasoned with chili flakes and optionally with mixed herbs and black pepper powder. Go through my easy recipe to learn the steps to make drumstick soup at home.

Table of Contents

KEY TAKEAWAYS

Drumstick soup is a popular and healthy dish in India, especially valued for its nutritious and light qualities.
Serve it hot with bread, toast, or as a starter before a main meal.

Drumstick soup has a mild earthy, and spicy taste.
Other similar recipes are vegetable soup, pumpkin soup, and spinach soup.

The Ingredients:

2 pieces drumsticks (large and thick, cut into small pieces)
1 piece carrot (medium size, roughly cut)
1 piece onion (optional, medium size, roughly diced)
1 piece tomato (medium size, diced roughly)
1 piece green chili (large, cut into small pieces)
1 piece ginger (1 inch size, cut into small pieces)

2 pieces garlic cloves (peeled, whole)
Coriander leaves (with stem, chopped roughly)
8 pieces curry leaves
1.5 glasses water
¼ tsp black pepper powder (optional)
½ tsp red chili flakes
½ tsp mix herbs (optional)
Salt as per taste

I learned this recipe from my sister a year back. She makes different types of soups at home and knows the magic to make them tasty and delicious even to kids. I had the entire process noted in my kitchen diary and took it out one Sunday to make it at home.

I was a bit apprehensive at first about the outcome, but the reaction of my husband and especially my two sons made me feel like I have achieved what I wanted to accomplish – satisfaction. The health benefits and nutrition information my husband taught to our sons made them ask for additional servings. The recipe from my sister brought me so much gratitude that I considered it the best gift I ever received.

How to Make Drumstick Soup? (Step by Step Guide with Images)

Step 1: Cut 2 pieces of large and thick drumsticks into small pieces, 1 piece of carrot, 1 piece each of medium-sized onion and tomato, 1 piece of large green chili, a piece of inch-size ginger, a handful of coriander leaves with stem and peel 2 pieces of garlic cloves. Put them all in a pressure cooker along with 8 pieces of fresh curry leaves and 1.5 glasses of water. Cover the lid and cook it for up to two whistles.

Step 2: Check the doneness, transfer them to a strainer and mash them a little bit with a ladle.

Step 3: Transfer the half-mashed boiled vegetables to a mixie jar and make a smooth paste.

Step 4: Pour it again on a strainer and use the ladle to press and separate the fibers. Discard them.

Step 5: Heat the soup over a medium flame and add ¼ tsp of black pepper powder (optional), ½ tsp of red chili flakes, ½ tsp of mixed herbs (optional), and salt as per taste. Mix them all nicely.