Serves 4

Place the onions, tomatoes and garlic in a food processor and process until chunky. Pour the contents in a Dutch oven or large saucepan with the chicken stock, and bring to a boil.

Dice the jalapenos and add to the pot, then add chickpeas. Turn heat to low, cover, and simmer for 15 minutes.

Add a generous dose of salt and white pepper. Just before turning off the heat, add cooked turkey, lime juice, and cilantro. Allow to heat through, then serve.

Serves 8 as a main course

2 1/2 lbs. fresh white fish fillets, such as cod, sea bass, grouper or red snapper (or use a mix of fish and shrimp, clams, or mussels)
4 Tbsp. olive oil, divided
4 Tbsp. garlic, minced (about 8 regular cloves)
1 red chili pepper, cored, seeded and minced
2 large green bell peppers, cored, seeded and julienned
1 large onion, chopped in half and thinly sliced
4 small tomatoes, cored, seeded, and roughly chopped
7-8 cups fish stock (use a good stock if you have it)
2 Tbsp. tomato paste
1 cup coconut milk
Juice of 1 lime
1 full cup roughly chopped cilantro (fresh coriander)
4 cilantro sprigs for garnish

Wash the fish fillets thoroughly under cold running water and pat dry with paper towels. Season generously with salt and pepper, rubbing the seasonings into the fillets. Mix 1 Tbsp. oil and 1 Tbsp. garlic and rub mixture into fillets; place fish on a plate to marinate briefly at room temperature.

In a large stew pot, heat the remaining 3 Tbsp. oil over medium-high heat. Add remaining garlic and minced chili. Saute a couple of minutes, then add the bell peppers. Saute until barely tender, then remove with slotted spoon and place on a plate. Add fish to the pot and cook just until opaque, then remove with a spatula and return to plate (don’t worry if the fish breaks apart when you remove it, as long as you still have large chunks of it).

Add onions to pot and saute until just tender, adding a touch more oil if needed. Add tomatoes and cook until heated through, then stir in the peppers.

Add fish stock, bring to a boil, and let simmer, uncovered, for 15 minutes. (This would be a good time to start cooking the rice.) Dissolve the tomato paste in the coconut milk and add to the stew, stirring constantly until the coconut milk is thoroughly blended. Simmer gently for 10 minutes.

Stir in lime juice. Add fish and cilantro and heat through. Adjust seasonings with salt and pepper. Serve immediately over rice, garnished with sprigs.

This Mexican meatball soup could seriously cure a cold. It makes a great light meal on its own, served with warm flour tortillas or bread.

Servings: 6 large, 8 regular

Meatballs:
2 lbs. lean ground (minced) beef or turkey
1 small can diced green chilies (or 1/2 jar sliced jalapenos, chopped)
1/2 bunch green (salad) onions, chopped
2 cloves garlic, minced
1/2 bunch cilantro (fresh coriander), chopped
1/4 cup uncooked rice
1 egg
Salt and pepper to taste

Preheat oven to 400F/205C. Combine all ingredients by hand and roll into 1-inch meatballs, then bake on an ungreased cookie sheet for 10-12 minutes. Place on paper towel to absorb grease. Set aside.

Broth:
2 quarts water
1 beef or chicken stock cube
1 clove garlic, minced
1 small can diced green chilies (or 1/2 jar sliced jalapenos, chopped)
2 cans diced tomatoes, well drained (or use fresh)
1/4 cup uncooked rice
1/2 bunch green (salad) onions, chopped
1/2 bunch cilantro (fresh coriander), chopped
Salt and pepper to taste

Bring water, stock cube, garlic, chilies, and tomatoes to a rolling boil. Add meatballs and rice. Reduce heat and simmer until the rice is soft. Add green onions and cilantro and season to taste, simmering for an additional 10 minutes to allow the flavors to combine.

2 oz. bacon (Canadian bacon), diced
2 cups diced sweet onion
2 large carrots, cut into chunks
1 celery rib, diced
1 red bell pepper, cut into chunks
1 lb. yellow-fleshed potatoes such as Yukon Gold, peeled and cut into chunks
5 cups reduced-sodium chicken broth
6 fresh thyme sprigs
3 cups corn (from about 6 ears), drained if canned
2 1/2 to 3 cups heavy (double) cream
1 tsp. fine sea salt
1 tsp. black pepper
1/4 tsp. smoked chili powder
Finely chopped fresh chives for garnish

Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Remove with slotted spoon and set aside.

Add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.

Add potato, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes.

Add corn and cream and simmer, uncovered, 10 minutes. Add seasonings, then stir in bacon and heat through. Garnish with chives.

This is easy to make and delicious. It’s perfect if you’re fighting a cold — just adjust the chili as needed. This recipe serves two but is easy to double.

1 Tbsp. vegetable oil
1 medium red onion, peeled and finely sliced
1/2 Tbsp. salt
1 large garlic clove, finely sliced
1 lemon, zested in strips
Fresh ginger (sugar lump size), peeled and finely sliced
1 small red chili, seeded and diced
1 chicken stock cube, dissolved in 600ml boiling water
400g baby new potatoes, sliced to the width of a 50p coin or U.S. quarter
Massive handful cilantro (coriander leaves)
Cilantro (coriander) sprigs for garnish

Heat the oil in a large pot and stir in the onion and the salt. Cook gently, stirring occasionally, until limp and juicy. Stir in the garlic, and when aromatic, add the lemon zest, ginger, and chili. Add the stock and potatoes. Bring to the boil, stir, reduce the heat slightly and simmer for 10-15 minutes or until the potatoes are tender.

When the soup is almost ready, rinse the cilantro and chop it, stalks and all. Stir into the pot and adjust the seasoning, if needed, with salt and lemon juice. Serve with a sprig of cilantro in each bowl.