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3 hearty soups for the winter sniffles

As the weather starts to get dry and slightly chilly, someone in your family is bound to catch a cold at some point! Nothing provides soothing relief better than a bowl of hot soup, packed with flavour and nutrition.

When you find yourself bored of the everyday yakhni and chicken corn soup, try mixing in some fresh veggies or creamy goodness to add some zing to your palette. Here are some delicious recipes you can try at home for that much needed relief:

 Mulligatawny Soup



½ cup chopped onion
2 stalks celery, chopped
1 carrot, diced
¼ cup butter
1 ½ tblsp flour
1 ½ tsp curry powder
4 cups chicken broth
½ apple, cored and chopped
¼ cup white rice
1 skinless, boneless chicken breast, cut into cubes
Salt and pepper to taste
1 pinch dried thyme

– Sauté onions, celery, carrot and butter in a large pot. Add flour and curry and cook for 5 minutes
– Add chicken stock, mix well and bring to a boil. Let simmer about 30 minutes
– Add apple, rice, chicken, salt, pepper and thyme. Simmer 15-20 minutes, or until rice is cooked
– When serving, add hot cream.

Vegetable Cabbage Soup



2 tbsp extra virgin olive oil
1 large onion, chopped
2 carrots, chopped
2 stalks celery, minced
½ tsp chilli powder
1 can white beans, drained and rinsed
2 cloves garlic, minced
1 tsp thyme leaves
4 cups chicken ( or vegetable) broth
2 cups water
½ large head cabbage, chopped
1 can chopped tomatoes
Red pepper flakes
2 tblsp parsley
Salt & pepper

– Heat olive oil in a large pot
– Add onions, carrots and celery and season with salt, pepper & chilli powder. Cook, stirring often, until vegetables are soft
– Stir in beans, garlic and thyme and cook until garlic is fragrant. Add broth and water, and bring to a simmer
– Stir in tomatoes and cabbage and simmer until cabbage is wilted
– Remove from heat and stir in red pepper flakes and parsley. Season to taste with salt and pepper

Pumpkin and Ginger Soup



1kg pumpkin
2 shallots
75g ginger
A few sprigs of fresh herbs e.g. chives, mint
Extra virgin olive oil
1 litre vegetable stock
125 ml coconut milk
½ tblsp chilli powder
1 lime

– Deseed and roughly chop the pumpkin. Peel and chop the shallots and herbs, then peel and finely grate the ginger
– Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft
– Add the stock, coconut milk and chilli powder. Season and bring to a boil, let simmer for 40 minutes
– Blitz in a food processor and serve.

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