CREAMY DRUMSTICK SOUP

💡 Drumstick Soup Hacks So Easy, Even Your Spoon’s Impressed
Don’t throw away the pressure-cooked water—it’s liquid gold! Add a pinch of nutmeg if you want a twist, and use fresh garlic for the real punch. For an even creamier texture, blend a few soft-boiled moong dal or potatoes with the paste. Stir continuously after adding the paste to avoid lumps. Lazy to blend? Use a sieve and spoon—it works like magic for extracting the pulp.
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Step-by-Step Recipe : 😂 From Drumsticks to Drumroll – Let’s Cook the Creamiest Soup!
INGREDIENTS
• 2 drumsticks (cut into pieces)
• 250 ml water (for pressure cooking)
• 50 ml water (for blending)
• ½ tablespoon butter
• ½ tablespoon garlic (finely chopped)
• ½ teaspoon dried basil flakes
• ½ teaspoon Kashmiri chili powder
• 2 pinches black pepper powder
• Salt to taste

PREPARATION STEPS
1. Cook the drumsticks:
• Add drumstick pieces and 250 ml water to a pressure cooker.
• Cook for 5 whistles.
• Strain the water and set it aside.
2. Make the drumstick paste:
• Transfer the cooked drumsticks to a mixer jar.
• Add 50 ml water and grind into a fine paste.
• Strain the paste, squeezing out every drop of juice.
3. Prepare the soup base:
• Heat ½ tablespoon butter in a pan.
• Add ½ tablespoon chopped garlic and fry well.
• Add the thick drumstick paste and cook for a few minutes.
4. Add flavors:
• Pour in the reserved strained water.
• Add salt, dried basil flakes, Kashmiri chili powder, and black pepper.
• Stir well and cook until the soup is hot and flavors are well combined.
5. Serve:
• Pour into bowls and serve hot.
Yes! Just boil the drumsticks in a covered pot for 20–25 minutes until soft.
Absolutely. Thaw them first, then follow the same pressure-cooking method.
Serve with toasted garlic bread, masala khakra, or a light millet salad.
Yes, but it’s naturally creamy! A splash of coconut milk also works well.
Refrigerate up to 2 days. Reheat gently before serving. It may thicken—just add a little water while reheating.
🍋 F.A.Q. – Foodie Anxiety Quotient
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