TANGY GINGER SOUP

Good news for all those prone to autumn allergies or overly susceptible during the upcoming cold and flu season: the following soup recipe is choked full of anti-oxidant, anti-bacterial and anti-viral foodstuffs. Carrying a seriously tangy gravitas, this soup is best served in small, delectable portions, elegantly spread over wide and shallow soup bowls as a light starter; or, as above, partnered with an arugula salad, sun-dried tomatoes and whole-wheat nan bread. For the latter, skip the lengthy and tricky bread preparation and opt for store-bought; our current fave brand is from Fabulous Flats, widely available in better supermarkets.

TANGY GINGER SOUP (ADRAK KA SHORBA)

2-inch piece of ginger, peeled and minced / 2 T.butter / 1 T. vegetable oil / 1 t. cumin seeds) dry roast in pan first for 2 minutes) / 1/2 t. turmeric / 1 small tomato, chopped / 2 dried red chiles, crumbled / 1 minced fresh green chile / 2 cups whole milk / 1 cup plain yogurt / salt

1. In a deep pan, heat oil and butter and fry ginger till brown.



2. Add cumin and turmeric and fry for 30 seconds, then add the tomato.



3. Cook for another 8 minutes or until tomato is very soft.



4. Add both kinds of chiles and milk and bring to a boil.



5. Reduce to a simmer and stir in yogurt. NOTE: The yogurt will curdle but do not fret.



6. Remove from heat, puree well in a blender and return to warm pot.



7. Season liberally with salt and GENTLY GENTLY reheat before serving.