Broths are nice!

Beat the winter by sipping delicious and wholesome broths this season. Chef Gavin Vaz suggests perfect recipes to boost your energy and kill those recurrent hunger pangs that are common this season

Chicken/Beef Broth
This broth recipe is very easy to prepare and has the perfect ingredients to boost your immunity and energy levels.

Ingredients
1 whole chicken/beef carcass
1 large onion
3 carrots peeled
3 stalks celery
5 pods garlic
Water as required
3 stems parsley
2 bay leaves
6 peppercorns

Method
1. Clean the carcass from any fat and extra skin.
2. Wash the carcass under running water.
3. Take the onion, carrot, celery, garlic parsley, bayleaf and peppercorn and tie in a bundle of muslin cloth.
4. Make holes in the muslin cloth with a knife or a fork.
5. Place the carcass along with the bundle of herbs and spices in a pot with required amount of water and bring to a boil.
6. Lower the flame and bring to a simmer.
7. Keep on simmer for at least an hour and half.
8. Skim the broth from any foam that floats on top.
9. Remove the broth from heat and strain.
10. Garnish with coriander or parsley and serve hot.

Lamb Scotch Broth
Originating in Scotland as the name suggests, the Scotch broth soup is a wholesome, warming and delectable. It is more of a main dish rather than a starter soup, combining the goodness of barley, fresh veggies along with lamb.

Ingredients
1kg neck of mutton or lamb
75g pearl barley
1 large onion
75g fresh peas
1 large leek
3 turnips
3 carrots
2 tablespoons of freshly chopped parsley
salt and pepper
Water as required

Method
1. Soak the barley and split peas.
2. Chop all the vegetables.
3. Heat oil and add the chopped onion. Once softened, add the water and meat and boil, skimming off any fatty deposits from the top.
4. After boiling for about half an hour, add the barley and peas and simmer for another 30 minutes.
5. Add the remaining vegetables.
6. Add parsley before serving.

Bean Pasta Broth
A slight variation to the regular non vegetarian broths, this bean pasta broth is an absolutely delicious dish power packed with proteins.

Ingredients
1 carrot, chopped
2 stalks celery, chopped
4 cloves garlic, crushed
480 g beans (French beans, Rajma)
2 cups vegetable stock
450 g chopped tomatoes
2 tbsp chopped parsley
450 g pasta (farfalle, penne or macaroni)
Salt to taste

Method
1. Put a large pot of salted water to boil for the pasta.
2. In a large non-stick or lightly oiled pot, stir fry the carrot, celery and garlic in their juices for 3-4 minutes.
3. Add the beans, broth and parsley.
4. Cover and simmer over low heat for 5 minutes.
5. Meanwhile, cook the pasta in the boiling water until al dente.
6. Drain the pasta and add to the pot with the vegetables.
7. Taste for seasoning. Serve in bowls with a sprinkle of parsley.