Winter soups have long been part of Indian home kitchens, shaped by climate and need. During colder months, families favoured light, warm broths that soothed the body. Broccoli arrived later through urban markets, but it quickly found space in winter meals. Garlic was already loved for warmth, taste, and its role in seasonal care.

Clear soups became popular in India with Chinese home-style cooking. They suited Indian winters because they were light, hot, and easy to digest. Broccoli garlic clear soup matched Indian taste when mild spices were added. Pepper, cumin, and bay leaf made the soup familiar and comforting.

Over time, home cooks adapted this soup for Indian kitchens. They kept the clear texture but added local masalas for depth. Garlic stayed bold, broccoli stayed fresh, and spices stayed gentle. This balance made the soup suitable for all ages during winter evenings.

Today, broccoli garlic clear soup is common in homes and cafés. It is served as a starter, a light dinner, or a winter comfort bowl. People like it for warmth without heaviness after meals. With trusted spices from Spyran Masala, the soup feels rooted and honest.

Ingredients:

• 1 medium broccoli, finely chopped
• 8–10 garlic cloves, finely chopped
• 1 small onion, finely chopped
• 1 tablespoon olive oil or butter
• 1 teaspoon Spyran Black Pepper Powder (Kali Mirch Powder)
• 1 teaspoon Spyran Cumin Coriander Powder (Dhaniya Jeera Powder)
• 1 Spyran bay leaf
• 1 Spyran cinnamon stick (1 inch)
• 2 Spyran cloves
• Spyran Salt to taste
• 1 litre of water or light vegetable stock
• 1 teaspoon lemon juice
• Finely chopped coriander leaves for garnish

Method:

• Heat oil or butter in a deep pan on a low flame.
• Add Spyran bay leaf, Spyran cinnamon, and Spyran cloves, then let them release aroma gently.
• Add garlic and onion, sauté slowly until soft, not brown.
• Add chopped broccoli and stir well for two minutes.
• Add Spyran cumin coriander powder, Spyran black pepper, and Spyran salt.
• Mix gently so spices coat the vegetables evenly.
• Pour in water or vegetable stock and bring to a soft boil.
• Lower the heat and simmer for fifteen minutes until the broccoli turns tender.
• Remove whole spices carefully to keep the soup clear.
• Switch off the heat and add lemon juice for light freshness.
• Adjust Spyran saltand pepper if needed.
• Serve hot, garnished with coriander, perfect for cold winter nights.