Ah! there is something about soups in this weather that is so comforting. If made with the right ingredients and spices, these can be nourishing as well as healthy too. Nothing like a steaming bowl or mug of soup especially for dinner. In fact, on most days I prefer just that.
Goan, Bokdiacho caldo (mutton soup) made from mutton bones, onion, ginger, garlic, turmeric, coriander leaves and dices of potato, salt and pepper, is my all-time favourite. It is filling and boosts my immunity too. Caldo Verde with potatoes as the base is also a light and flavourful vegetarian soup of Portuguese origin.
Being from Kolkata, I am used to relishing a spicy Thukpa, a Tibetan soup made with mixed vegetables, mixed meats and noodles when the mercury dips. There is something for every palate in global cuisines too. Mulligatawny, Tom Kha, Tom Yum, Miso soup, Lobster bisque. My mouth is watering now.
Be imaginative and play around with flavours and textures. Be experimental. And global soups are not your only options. A plethora of soups from our very own Indian cuisine are a delight in this weather. Soups made from dals or lentils, paya soup, tamatar ka shorba or even a murg shorba. The options are endless.
Don’t forget to add seasonal veggies in your soups wherever possible for that extra health quotient. Pumpkin, potatoes, cauliflower, broccoli, carrots, work wonders. And yes, the right spices to for additional warmth and immunity.
Cinnamon works wonders, as do ginger and garlic. I love to add these in my soups where ever possible.
If the soup alone is insufficient, pair it with garlic bread, toast or add macaroni to your soups or even red rice, to make it more sumptuous.
There is nothing like a well-made soup, it is soulful and comforting in winter, keeping winter blues at bay.