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If your diet includes such soups, decoctions and healthy drinks, which provide nutrition along with taste, then the fun of monsoon gets doubled. Learn the recipe of home chef Shruti Vashishtha.

Ragi-Moong Dal Immunity Soup

Material: Yellow Moong Dal ½ cup, Ragi flour 2 tbsp, Onion (finely chopped) 1 small, Carrot (grated) 1, Garlic cloves (finely chopped) 2, Turmeric ½ tsp, Black pepper powder ½ tsp, Ghee 1 tsp, Water 3 cups, Salt as per taste.

Method: Cook the moong dal in a pressure cooker until it becomes soft. Heat ghee in a pan and fry onion and garlic. Add carrots and cook for 2 minutes. Add cooked dal and water. Mix ragi flour with a little water and make a paste and add it to the soup. Add turmeric, salt and black pepper and cook on low flame for 5-7 minutes. When it thickens, serve hot.

Celery-Cumin Digestive Decoction

Material: Water 2 cups, celery 1 tsp, cumin 1 tsp, ginger (crushed) 1 inch, basil leaves 4, whole black pepper 2 grains, turmeric 1 pinch.

Method: Put all the ingredients in water. Boil for 10-12 minutes. When half the water remains, filter it. Drink slowly when it is slightly warm. This drink not only improves digestion but also provides relief from gas and indigestion caused during monsoon.

Lemongrass-Basil Clear Soup

Material: Ghee 1 tsp, 4-5 garlic cloves (finely chopped), Ginger (grated) 1 inch, Lemongrass (lightly crushed) 1 stalk, Basil leaves 8-10, Carrots (finely chopped) ½ cup, French beans (finely chopped) ½ cup, Vegetable stock or water 3 cups, Crushed black pepper ½ tsp, Salt as per taste, Green coriander (for garnishing) For 1 tbsp (finely chopped).

Method: Heat ghee in a pan and fry garlic and ginger in it until light golden. Now add lemongrass, carrots and beans and stir for 2-3 minutes. Add vegetable stock and boil for 10-12 minutes. Finally add basil leaves, salt and black pepper and cook for 2 more minutes. Remove lemongrass, add green coriander on top and serve hot.

Turmeric-Garlic Vegetable Broth

Material: Ghee 1 tsp, Garlic cloves 5, Ginger 1 inch, Bottle gourd (finely chopped) ½ cup, Carrot (finely chopped) ½ cup, Tomato (finely chopped) ½ cup, Turmeric ½ tsp, Black pepper powder ½ tsp, Water 3 cups, Salt as per taste, Coriander (finely chopped, for garnishing) 1 tbsp.

Method: Lightly fry garlic and ginger in ghee. Add all the vegetables and stir for 3-4 minutes. Add water, turmeric, salt and pepper. Cook on low flame for 15 minutes. If you wish, filter it and drink the clear broth or serve it with vegetables. Add green coriander on top.

Cinnamon-Fennel Immunity Drink

Material: Water 2 cups, cinnamon 1 small piece, fennel 1 tsp, coriander seeds ½ tsp, ginger (crushed) 1 inch, basil leaves 3-4, honey (optional) 1 tsp.

Method: Add cinnamon, fennel, coriander and ginger to water and boil it. Cook on low flame for 10 minutes. Finally add basil leaves. Filter the mixture. When it becomes lukewarm, add honey. Consume it in the morning on an empty stomach or in the evening.