As much as I would rather be too hot than too cold, I occasionally miss the feeling of winter. Although the temperatures were still relatively mild while I was in London, it was such a treat to relive some cold-weather sentiments including:
- Winter clothing & accessories, especially boots & layers
- The crisp air hitting my face every time I stepped outdoors
- Clutching a hot drink while walking in the cold
- Heart-warming bowls of soups & stews
- First few signs of Christmas, courtesy of Selfridges
While Mumbai is currently too hot for any of the above, eating soups has recently been an exception. I’ve been down with the flu this past week , which I’m guessing a combination of travel, change in weather & exhaustion. As much as I hate being ill, I’m using it as a humbling reminder to slow down every so often- there’s only so much our bodies can take before they start to rebel. Along with popping pills (very much GP-approved), I’ve been trying to keep my vitamin intake high. While vegetables hardly scream “comfort food” when you’re sick, they’re much more appealing in soup form. To keep things
souper interesting, I’ve been switching up flavor combinations. So far I’ve had:
- Lentil Soup a.k.a Daal
- Tomato & Basil
- Hot & Sour
And my current favorite:
- Broccoli & Cheddar soup
Before you give me credit for being adventurous in the kitchen when I’m ill, hold up a sec. My activity over these past few days has solely involved me moving from my bed to the sofa in the living room and back…with a few bathroom breaks thrown in. This recipe is courtesy of my madre. Hope you enjoy it as much as I did:
Broccoli & Cheddar Soup – makes 2 large bowls (or 4 side portions)
- 500g broccoli, cut up into small florets
- 1 medium leek, finely chopped
- 3 cloves garlic, finely chopped
- 3-4 cups vegetable stock
- ½ cup grated cheddar (=40g)
- Salt & freshly ground pepper
- Place a large pot over medium heat & coat with nonstick cooking spray or 1 tablespoon olive oil.
- Once the oil has heated, add garlic. As it starts to release a fragrance, add in the leeks & sauté for 2 minutes.
- Add the broccoli, and allow it to cook for a further 2 minutes, stirring occasionally.
- Pour in the vegetable stock, salt & black pepper and bring to a boil. Reduce heat & simmer until the broccoli has softened, about 15-20 minutes.
- Transfer soup mixture to a blender & whizz until it reaches your desired consistency. Add soup back to the pot to heat up. Towards the end, stir in ¼ cup of grated cheddar.
- Divide soup into bowls and garnish each bowl with the remaining cheddar.
- Serve hot.
For what it’s worth, I did stir in the cheese towards the end 😉
What’s your favorite part about winter?
What’s your favorite soup combination?