Wash and chop drumsticks into medium-sized pieces (about 2–3 inch).

Place chopped drumsticks in a saucepan. Add enough water to immerse them (about 4 cups). Bring to a boil and simmer for 10–12 minutes or until drumsticks are soft.

Once cooked, strain and reserve the drumstick water (this becomes your soup base). Allow drumsticks to cool enough to handle.

Use a spoon to scoop out the soft inner flesh (pulp) from cooked drumsticks and discard the outer skin. Collect the pulp in a small bowl.

In the same pot (or a fresh one), heat about 1 teaspoon of water (or a few drops of oil if preferred). Add chopped onion and crushed garlic. Sauté on low flame for 1–2 minutes until onion becomes translucent.

Add the drumstick pulp to the sautéed onion-garlic mixture and stir gently for a minute to combine flavours.

Pour the reserved drumstick water (soup base) back into the pot. Stir well and bring to a gentle boil.

Add roasted cumin powder, black pepper powder and salt. Reduce heat and simmer for 5 minutes to let flavours meld.

Taste and adjust salt or pepper if needed. Just before serving, stir in chopped coriander leaves for freshness.

Serve the soup hot. It goes well as a light starter or with a side of whole-grain toast.