As winter winds prompt you to pull your beret over your ears into an unfashionable cap, all you want is a cup of good cheer. And it needn’t be in the form of spirits. “It’s a great food, devoid of sugars and flour,” says Manjari Chandra, Delhi-based dietician. It’s also good for the weather, especially when you’re feeling low with a seasonal cold or cough, because the vegetables bring in infection-fighting antioxidants and micronutrients that build up the body’s immune system.
The downside is that “when you eat a raw vegetable, you’re getting in the fibre, but soup (even one that hasn’t been strained) quickly goes through the gut, not giving the body the chance to absorb the nutrients,” says Chandra. So avoid looking at it as a sub for veggies. Delhi-based chef, Reetu Uday Kugaji, gives us two easy-do recipes that are nutrient dense too.
