Posted on 9th December, 2017

In my part of the world we've had our first taste of winter. A good covering of snow on Friday topped up by huge snowfall today means a virtual white out. Looking out of the window onto the vast expanse of white makes me want to batten down the hatches and wait until it's gone.

The perfect comforting cold weather food has to be soup and even though this week the cupboards and fridge are well stocked (we did have a weather warning after all) I've rustled up a warming soup out of not very much. Obviously being vegetarian means soups are generally a quick solution and if you remember that the smaller you chop the ingredients the faster it all cooks then there's no reason you can't have fresh soup on the table in less than 20 minutes.


I can be a bit of a procrastinator and often use cooking as a way of avoiding those boring chores I should be doing. Ideas for a dish can spring from many things but rather than finding a limited larder daunting I find it inspiring and I like the challenge. Ideally I'd like this blog to encourage you to experiment too rather than fall back on those ready-meals or dialling the takeaway.


Red lentils are a great cupboard basic and I always have a good supply of these little jewels in my store. They're nutritious and quick to cook and act as a thickener in a soup. I suppose you would call today's effort 'Dhal Soup' but depending on the spicing you could just call it 'Lentil Soup'. Your choice but do try it because it is delicious. The obvious accompaniment to any soup is bread, but I haven't the time or the inclination to make bread today and I don't have any in the house. I have no intention of stepping outside the door today so I'm doing a take on 'dhosa'. Now realistically my pan is not big enough to make authentic dhosa as these need to be wafer thin and slightly crispy so my version is more akin to 'socca' which is a Provençal pancake often sold as street food in places like Nice. Made from gram flour, which is easily obtainable these days, and water.


I like to spice my socca up with a couple of teaspoons of sambar powder or cumin but it can be left plain because it's still tasty as it is.



Follow the links to the recipes and don't forget to tell me what you think. 

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