It is a well-accepted fact that apart from medication and good rest, there is nothing like a hot broth that can nurse you back from flu and cold. The effects of a cold will stay for about a week, and you may be fatigued, low on motivation, and spend time before the stove. Here are some easy-to-make recipes, within 45 minutes or less, with ingredients available in any pantry.

1 . Quick bacon and cauliflower chowder
Chop four slices of bacon into 1” pieces and cook them till crispy in a large pot. Place it in a paper towel-lined plate and save 2 tablespoons of fat. In the same pot, add 2 chopped carrots, 2 chopped yellow onions, 2 stalks of celery, salt, and cook for about 5 minutes or more until the veggies are soft. Add 2 minced cloves of garlic and cook for a minute. Add 2 tablespoons of flour and stir fry for 2 minutes. Now, add 2 chopped sprigs of thyme leaves and mix well. Add cleaned small florets of 1 cauliflower head. Pour 1 quart of vegetable broth and 1 cup of whole milk. Allow it to boil and then simmer for about 15 minutes. Season with salt and pepper. Add bacon slices on top and serve.

2. Quick rice and chicken soup
Cook 2 cups of rice and set it aside – do not overcook. In a large soup pan or a Dutch oven, combine 10 cups of chicken broth, one chopped onion, 1 cup each of sliced celery, carrot, and parsley, ½ teaspoon of dried thyme bay leaf into a thick-bottomed saucepan or a Dutch oven, and bring to a boil. Cook on low flame until the veggies are soft. Add ¾ pound chicken diced into cubes and stir for five minutes till the chicken is cooked and loses its pink color. Remove bay leaf. Add the cooked rice and 2 tablespoons of lime juice and stir lightly till the rice separates into individual grains. Simmer for a few minutes and have it warm. This soup is a quick fix for hunger and nutrition during a cold.

3. Curried quinoa salad
Combine 1 cup of rinsed quinoa, 1 teaspoon ground turmeric, ¼ teaspoon ground cumin, and a 14-1/2 ounce can of vegetable or chicken broth. Bring to a boil and simmer till all the broth is soaked. Transfer to a salad bowl and allow it to cool.

Prepare a dressing with 2 tablespoons of lemon juice, 2 tablespoons of olive oil, 1 tablespoon honey, a teaspoon of yellow mustard, ½ teaspoon curry powder, and a pinch of cayenne powder and salt to taste.

Add 1 cup of grape tomatoes, 1 small cucumber, 1/3 cup of diced red onion to the quinoa, toss together and add dressing as required. You can have this as a cold or a warm salad.