Homemade Instant Soup Premix Powder (Easy Make-Ahead Recipe)

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Homemade Instant Soup Premix Powder (Easy Make-Ahead Recipe)

If you love a warm bowl of lentil soup but want to save time on busy days, this homemade soup premix is a practical option. Prepare the dry mix in advance, store it in an airtight jar, and use it whenever you want a comforting bowl of soup.

The lentils still need to be simmered in water or stock until cooked. The premix simply saves you the time spent measuring, roasting, and grinding ingredients each time.

Recipe Details

Yield: About 20 servings of premix
Preparation Time: 10 minutes
Roasting Time: 10–15 minutes
Soup Cooking Time: 5–8 minutes per bowl

Ingredients for the Dry Mix

  • ½ cup (100 g) moong dal

  • ½ cup (100 g) masoor dal

  • ¼ cup (50 g) chana dal

  • ¼ cup (35–40 g) almonds

  • ¼ cup (35–40 g) cashews

  • 1 tsp cumin seeds

  • 1 tsp coriander seeds

  • ½ tsp black peppercorns

  • ½ tsp turmeric powder

  • ¼ tsp hing (asafoetida)

  • 1 tsp dried garlic flakes (optional)

Important: Do not add salt to the stored premix. Season each bowl when preparing the soup.

Ingredients for One Bowl of Soup

  • 2 tbsp soup premix powder

  • 250 ml water or vegetable stock

  • ½ cup finely chopped vegetables, optional

  • Salt to taste

  • Fresh herbs or lemon juice, optional

How to Make the Premix Powder

Step 1: Roast the lentils

Check the moong dal, masoor dal, and chana dal for any stones or debris. Dry-roast them in batches over low heat, stirring continuously until fragrant and lightly coloured. Do not let them burn. Transfer to a plate and allow them to cool completely.

Step 2: Roast the nuts

Gently roast the almonds and cashews until lightly aromatic. Avoid browning them too much. Transfer to a plate and let them cool completely.

Step 3: Roast the spices

Roast the cumin seeds, coriander seeds, and black peppercorns for a minute or two, until fragrant. Remove from the heat and allow them to cool.

Step 4: Grind the ingredients

Grind the cooled lentils, nuts, and spices into a fine powder using short pulses. Work in batches if necessary. Mix in the turmeric, hing, and optional dried garlic flakes. Stir well, keeping the salt out of the mixture.

Step 5: Store the premix

Transfer the powder to a clean, completely dry, airtight jar. Keep it in a cool, dark cupboard and use it within 4–6 weeks for the best flavour. Discard the mixture if you notice moisture, mould, or an unusual smell.

How to Prepare the Soup

Bring 250 ml of water or vegetable stock to a gentle simmer in a small pot. Whisk in 2 tablespoons of the premix powder until combined.

Add the chopped vegetables, if using, and simmer for 5–8 minutes, stirring occasionally to prevent lumps. Continue until the vegetables are cooked and the soup reaches your preferred thickness.

Season with salt and finish with fresh herbs or a squeeze of lemon juice, if desired.

Useful Tips

  • Roast over low heat: High heat can burn the lentils and nuts, giving the powder a bitter flavour.

  • Cool completely: Warm ingredients can create condensation and cause the powder to clump.

  • Grind in batches: This helps produce a finer, more even powder.

  • Prevent lumps: Mix the powder with a little cool water to form a smooth paste before adding it to hot stock.

  • Adjust the thickness: Use a little more or less powder according to your preference.

  • Consider nut allergies: You can omit the almonds and cashews, although the flavour and texture will change.

Serving Suggestions

Serve the soup as a light lunch or pair it with toast, crackers, a sandwich, or a simple salad for a more filling meal.

Storage Guidelines

  • Always use a clean, completely dry spoon.

  • Keep the jar away from steam, moisture, and heat from the stove.

  • For the best flavour, use the premix within 4–6 weeks.

Frequently Asked Questions

Can I make the premix without nuts?

Yes. Omit the almonds and cashews if needed. The soup will still work, but it will have a different texture and less richness.

Can I make the soup spicier?

Yes. Add a pinch of chilli flakes while preparing each bowl.

Is this soup truly instant?

Not exactly. The premix saves preparation time, but the lentils still need to simmer in liquid until cooked. Allow about 5–8 minutes per bowl, depending on the grind and the vegetables used.

Final Note

This homemade soup premix makes it easier to prepare a comforting bowl of lentil soup on busy days. Keep a jar ready in your pantry, add your favourite vegetables, and adjust the seasoning to suit your taste.

Happy cooking

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