When the chill of winter sets in the body craves for something hot. Fresh and hot-off-the-stove is the best way to provide nutrition and warmth to ward off chills and seasonal cold. Try these simple recipes to enjoy winter.

Anglo-Indian mulligatawny soup

Ingredients

Pink masoor daal 1 cupFinely chopped onions ½ cupGinger / garlic paste 1 tbsCurry powder 2 tbsVegetable or chicken broth 1 jugChicken 1 cup, boiled and chopped

Beat the winter blues with nutritious warmth

Salt to taste

Lemon juice of 1 lemonBoiled rice ½ cupButter 2 tbsGreen chillies 1 tbs, finely choppedCoriander 1 tbs, finely choppedFresh cream 2 tbs

Method

Combine washed masoor daal, onion, ginger / garlic paste, and vegetable / chicken broth. Let it boil on low flame til the lentil is tender. Add salt and blend the mixture with hand blender until well mixed and thick. Put it back on the stove, add boiled chicken and rice, lemon juice and mix well. Check the seasoning. If the soup is too thick, add a little water. Take out in a serving bowl. Heat butter in a sauté pan, add green chillies and fry until bright green. Pour over the soup, garnish with cream and coriander leaves. Enjoy with garlic bread.

Spicy roasted tomato soup with basil croutons

Ingredients

Tomatoes 1 kg, quartered and roasted Olive oil ¼ cupSalt and pepper to tastePaprika powder 1 tbsVegetable broth 1 jugTomato paste 2 tbsBrown sugar 1 or 2 tbsFrench bread cut into small cubes

Fresh basil leaves 1 cup combined with ¼ cup olive oil, salt and pepper and blended into smooth basil oilFresh garlic ¼ cup, thinly slicedButter 1 tbs

Method

Combine quartered tomatoes in a bowl, add ¼ cup olive oil, salt and pepper and toss well. Spread on a baking tray and roast in a preheated oven at 180oC, until golden on top. Let it cool.

Pour vegetable broth in a cooking pan, add roasted tomatoes, tomato paste, salt, paprika and brown sugar. Blend using a hand blender till the mixture is smooth. Bring it to a boil, adjust the seasoning. When the mixture is a little thick take it off the heat, pour in a serving bowl.

In a separate pan, heat butter, add sliced garlic and fry until golden. Pour over the soup.

For basil croutons, toast bread cubes in the oven or sauté in pan until golden. Place in a bowl, pour the half of basil oil and toss well. Serve a few on top of each individual serving bowl with few drops of basil oil.

Sweet corn and crab soup

Vegetable or shell fish broth 1 jugCrab meat, boiled and shredded 1 cupCorn starch ½ cup mixed with ½ cup cold waterCreamy style sweet corn 2 cupsEgg 1, beatenSalt to tasteVery thinly sliced spring onion for garnishChilli paste and soy sauce for serving

Method

Bring vegetable or shell fish broth to a boil, add sweet creamy corn, corn starch and salt to taste. When thick, add crab meat, beaten egg and slowly mix with a gentle hand. Adjust seasoning, remove from heat. Pour in a bowl, garnish with very thinly sliced spring onion, and serve with chilli paste and soy sauce.

Published in Dawn, Sunday Magazine, January 15th, 2017