This recipe is known as Hot Nurse in my household for its ability to flush out a blocked up nose, soothe a sore throat, chase away a hangover and revitalise my tired head. It is a real kick in the cookies; so those of you who choose the mild curries in restaurants may want to halve the ginger and curry powder quantities. For the rest of you, ladle it into a mug and take your medicine! I keep a supply of it in the freezer in microwave-proof containers, for emergencies, and will be sipping it all through the winter to keep snuffles and grumbles at bay.

Serves four, or one poorly person all through the day, from 20p each. (This post is not sponsored; I may earn a small commission if you click the links and purchase any products.)
30g fresh ginger, 10p (£3.49/kg)
6 fat cloves of garlic, 8p (4 bulbs/69p)
800g chopped tomatoes, 58p (29p/400g)
1 tbsp medium curry powder, 2p (£1.15/100g)
1 tsp turmeric, 1p (£1.15/100g)
Salt and pepper
The easiest way to make this soup is to pop all of the ingredients in a blender, except the curry powder turmeric as it will stain, and blast to a pulp. Then pour into a saucepan, and bring to a gentle simmer. Fill one of the empty cans of tomatoes with water and pour into the pan, and cook for 25 minutes, stirring so it doesn’t stick and burn at the bottom.
If you are an ‘early taster’, like me, and can’t resist dipping a spoon in every few minutes, the first few tastes will be shockingly tangy with garlic and ginger – this cooks out and mellows, so don’t be alarmed!
I leave mine to cool for an hour after cooking to really temper the ginger-garlic heat, and then warm it through to serve.

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‘Cooking On A Bootstrap’ by Jack Monroe is available here.

All text copyright Jack Monroe.

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