Romi Chopra’s Soups

Romi Chopra's Soups

Soup has no competition, no detractors. There are no conflicting opinions about it. It is enjoyed by everyone, loved by all. New Delhi’s resident Renaissance Man and gourmand, Romesh ‘Romi’ Chopra, shares his favourite #SoupForTheSoul recipes. Presenting three heartwarming broths—and the stories behind them—from Romi’s kitchen.

Chicken Broth

While bone broths came into the culinary limelight as a superfood only a few years ago, Romi Chopra—known as one of Delhi’s most stylish aesthetes—has been making it at home ever since he can remember. Come Winter, there is always a large pot on the boil in his kitchen, where the alchemy between chicken bones and the simplest of ingredients create a light, flavoursome, clear soup. Served in our Rosabagh Generous Cup, it is an ideal substitute for afternoon tea, adds Romi.

To make this #SoupForTheSoul at home, you will need:

• Chicken soup bones: 1 bird
• Onions: 2, roughly chopped
• Carrot: 1, peeled and chopped
• Celery: 2 sticks, washed and chopped
• Garlic: 8 whole cloves
• Cinnamon: 1 stick
• Thyme: Fresh, a handful
• Bay leaves: 4
• Whole Black Pepper: 1 teaspoon
• Cloves: 1 teaspoon
• Water: 2 litres
• Salt and Pepper: To taste
• Parsley: Chopped, to garnish


In a large pot, place the soup bones and cover with water. Then place on medium heat and wait till the water comes up to a gentle simmer. Into this, add all the other ingredients, and cover and cook on gentle simmer for an hour. Uncover, and using a serving spoon, remove the scum that will have appeared on top of the broth. Cover and cook for another hour and repeat the process. Cover and cook on gentle simmer for 7 hours, then strain it through a sieve. You may bottle this broth and refrigerate for up to a week. Reheat and serve in a mug with a sprinkle of black pepper and chopped parsley.

Enjoy with hot garlic bread!

Turnip Soup

For too long has the humble turnip been sneered at, says Romi Chopra, one of Delhi’s most stylish tastemakers. Taking inspiration from the many train journeys he enjoyed as a child—on which a hearty, mixed-veg soup was the staple—he, along with his cook of 27 years, Balram, created a soup that celebrates the flavour and texture of this oft-ignored Winterroot vegetable. The trick lies in not overcooking the turnips, carrots, and peas, he stresses. They must have a ‘bite’. Poured into our Sea Jasmine Generous Cup, this home-style #SoupForTheSoul is perfect for early evening hunger pangs and will still leave you with enough room for dinner.

To make it at home, you will need:

• Turnips: 2, peeled and finely diced
• Carrot: 1, peeled and finely diced
• Peas: 1 cup, shelled
• Vegetable Stock: 1 litre
• Flour: 1 tablespoon
• Butter: 3 tablespoons
• Milk: 1 cup
• Salt: To taste


Heat a pan to medium, add butter, and throw in the turnips, carrots, and peas. Sauté them till the turnips are soft. Add in the flour and stir well, and then add the vegetable stock. When it all comes to a boil, add in the milk and salt to taste. Simmer for 10 minutes, and then serve steaming hot in a mug.

Be sure to give a spoon for the veggies!

Tomato Soup

Because it is not native to India—the tomato came to us in the early 16th Century from South America via the Portuguese—the way we have treated it is noticeably different from how the rest of the world uses it. Anywhere else, says Romi Chopra—one of the Capital’s original style setters—the ubiquitous Tomato Soup is rather sweet. At his home, though, it takes on a spicy avatar, with the addition of beetroot and the zing of ginger that lend spice and warmth to this ‘desi’ recipe. Served in our gold-accented Khiva Generous Cup, it is an ideal soup for cold evenings spent chatting by a warm fire.

To make this #SoupForTheSoul at home, you will need:

• Onions: 2, finely sliced
• Beetroot: 1, peeled and chopped
• Garlic: 3 cloves, finely Chopped
• Ginger: 1-inch piece, roughly smashed
• Tomatoes: 5, roasted, peeled, and chopped
• Celery: 2 sticks, washed and chopped
• Whole Black Pepper: 1 teaspoon
• Cloves: 1 teaspoon
• Vegetable stock: 1 litre
• Butter: 2 tablespoons
• Salt and Pepper: To taste
• Cream and chopped Coriander: To garnish


Heat a pan to medium, add butter, and throw in the garlic. Sauté for a minute, and add the onions, ginger, and beetroot. Sauté till the onions are soft, and add the tomatoes, celery, black peppercorns, and cloves. Break down the tomatoes with a spatula and add the vegetable stock and salt to taste. Cover and simmer on medium heat for 15 minutes, and then blitz in a blender till smooth. Strain with a sieve and serve in a mug garnished with a swirl of cream, a sprinkle of black pepper, and chopped coriander leaves.

Enjoy with buttered toast!