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Red Lentil Soup
200g dried lentils sorted and rinsed
1/2 teaspoon salt
2 tablespoons vegetable oil
6 cloves garlic minced
1/2 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon cayenne
measuring jug and spoons
small frying pan
1. Combine the lentils, water, turmeric, and salt in a stockpot. Bring to the boil, and then turn the heat down low. Cover and simmer the lentils for about 30 to 40 minutes until softened.
2. Whisk lentils in the pot to break them up until smooth.
3. In a small frying pan, heat the oil. Add the garlic, cumin, coriander and cayenne. Cook for about 2 minutes.
4. Add the flavoured oil to the lentils. Stir well.
Finally serve and enjoy your traditional Indian lentil dal (soup). – Angel
Chinese Chicken Noodle Soup
900ml chicken or vegetable stock[or miso soup mix.]
1 boneless, skinless chicken breast, about 175g/6oz
1 tsp chopped fresh root ginger
1 garlic clove, finely chopped
50g rice or wheat noodles
2tbsp sweetcorn, canned or frozen
2-3 mushrooms, thinly sliced
2 spring onions, shredded
2tsp soy sauce, plus extra for serving
mint or basil leaves and a little shredded chili [optional], for serving
pour the stock into a pan and add the chicken, ginger and garlic.
Bring to the boil.
Then, reduce the heat, partly cover and simmer for 20 minuets until the chicken is tender.
Remove the chicken to a board and shred into bite-size pieces using a couple of forks.
Return the chicken to the stock with the noodles, sweetcorn, mushrooms, half spring onions and the soy sauce.
Simmer for 3-4 minuets until the noodles are tender.
Ladle into two bowls and scatter over the remaining spring onions, herbs and chili [if using.]
serve with extra soy source for sprinkling.
By Rhiannon McGregor.
2 cucumbers (about 500g)
500g plain yoghurt
3 – 4 garlic cloves
2 – 3 tablespoons of crushed walnuts (optional)
1 bunch fresh dill
Cut the cucumbers into cubes and put them in a bowl (You may also grate them but it changes the look and the consistency).
Beat the yogurt with a fork until it is more liquid and pour it over the cucumbers.
Add the crushed garlic, the walnuts and the chopped dill as well as salt and oil to taste.
If needed add some water to make the soup as liquid as you like but take care not to make it too “thin”.
Put into the refrigerator to cool or add ice cubes.
Tarator Soup – The National Soup of Bulgaria
I chose Italian Wedding soup as it sounds yummy and has meatballs in it.This recipe serves 6 people
3/4 pound ground meat (chicken, turkey, pork, beef, veal, or a combination)
1/2 cup dry bread crumbs or panko
3 large eggs
1/2 cup grated Romano cheese, divided
1/2 cup grated Parmesan cheese, divided
1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
1 teaspoon salt
1/2 teaspoons freshly ground black pepper
3 tablespoons olive oil, divided
1 medium yellow onion, diced
4 cloves garlic, minced
8 cups chicken stock
1 bunch greens trimmed and torn into bite-sized pieces
Red pepper flakes, optional
Lemon wedges, optional
Combine the ground meat, bread crumbs, 1 egg, 1/4 cup of each cheese, oregano, salt and pepper in a bowl. Mix thoroughly, and then form the mixture into 3/4-inch to 1 1/2-inch balls. You should have 20 to 30 meatballs, depending on how large you form them.
In a large pan, heat 2 tablespoons olive oil over medium high heat. Add the meatballs in batches and cook, turning, until browned all over, 3 to 5 minutes. (If they are still a bit pink in the middle, don’t worry; they will continue to cook in the broth.) Set them aside on paper towels or a paper bag to absorb excess oil.
In a soup pot, heat the remaining 1 tablespoon oil over medium high heat. Add the onion and garlic and sauté until the onions are tender and the garlic is soft, but not browned, about 5 minutes. Add the stock and bring to a boil. Add the greens, reduce the heat to low, cover, and simmer for 10 minutes. Add the meatballs and cook another 5 minutes.
Meanwhile, combine the remaining 2 eggs and remaining cheeses in small bowl and stir with a fork to blend. Slowly pour the egg mixture into the simmering soup, stirring constantly. Cover and simmer just until egg bits are set, about 30 seconds. Season to taste with salt and black pepper, maybe even a pinch of red pepper flakes and a squirt of lemon juice. Serve immediately. Leftovers will keep in a sealed container in the refrigerator for up to 3 days. To re-heat, simmer gently over low heat.
Black bean soup recipe by Jenson
1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
1 litre vegetable stock
1 can black beans
1 can sweetcorn
1 can chopped tomatoes
Heat oil in a large pot over medium heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable stock and sweetcorn. Bring to the boil.
Meanwhile, in a food processor, process beans and tomatoes until smooth. Stir into boiling soup mixture, reduce the heat to medium, and simmer for 15 minutes.
Isla’s Italian Chicken and Tomato Soup
My favourite soup is tomato, and I also like chicken, so I found this tasty recipe with both!
* 1 onion, finely chopped
* 2 carrots, grated
* 2 lean bacon rashers with fat removed
* 2 skinless and boneless chicken breasts, cut into thin strips
* 600g canned chopped tomatoes
* 400ml chicken stock
* 1tbsp chopped rosemary
* grated zest and juice of 1 lemon
* salt and ground black pepper
* chopped fresh parsley to sprinkle on top
1. Stir-fry the onion, carrots and bacon in a large pan for 2-3 minutes.
2. Add the chicken, tomatoes, stock, rosemary and lemon zest and juice. Bring to the boil, stir, then cover and simmer for 15 minutes, stirring occasionally. Add salt and pepper if required, then serve sprinkled with chopped parsley.
Butternut Squash and Red Pepper Soup by Fraser Caithness
1 large butternut squash, peeled and chopped
3 red peppers, chopped
1 stock pot
1 litre water
Pinch of salt and pepper
Heat the oven to 200 degrees C. Place the peppers and squash in an oven dish add olive oil. Roast in the oven for 30 minutes or until soft.
Empty the veg into a large pan and cover with water and add the stock pot. Simmer for 1 hour.
Blend, either in a large blender or with a hand blender, until smooth. Top up the water if you find it is too thick. Put back on the heat and continue to simmer for another 1.5 hours.
Season with salt and pepper.
Greek Lemon Chicken Soup Recipe
– 8 cups chicken broth
-1/2 cup fresh lemon juice
– 1/2 cup shredded carrots
– 1/2 cup chopped onion
– 1/2 cup chopped celery
– 6 tablespoons chicken soup base
– 1/4 teaspoon ground pepper
– 1/4 cup margarine
– 1/4 cup all – purpose flour
– 1 cup cooked white rice
– 1 cup diced, cooked chicken meat
– 16 slices lemon
– 8 egg yolks
1. In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base and white pepper. Bring to boil on high, then simmer for 20 minutes.
2. Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
3. Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.
Tomato soup is my favourite because I like cherry tomatoes. Mummy makes the best tomato soup.
2 tbsp olive oil
10 rashers smoked streaky bacon, roughly chopped
5 red onions, roughly chopped
15 medium tomatoes
2 tsp smoked paprika
3 star anise
salt and freshly ground black pepper
1 x 400g/14oz can pinto beans
Heat the olive oil in a large pan. Fry the bacon and onions in the pan over a moderate heat until coloured.
Roughly chop the tomatoes and add them to the pan when the bacon is starting to crisp and the onion is translucent.
Add the smoked paprika and star anise, and season well with salt and freshly ground black pepper.
Pour in 1 litre/1¾ pints of water and cook over a moderate heat with the lid on for 30 minutes. Stir every 10 minutes.
When 30 minutes have elapsed, tip in the drained pinto beans and cook for a further five minutes.
If you intend to freeze the soup, allow it to cool to room temperature and then fill six freezer bags. Freeze for up to a month.
When you wish to cook the soup, de-frost thoroughly and, when reheating, ensure that that you bring the soup to a vigorous boil.
Minestrone soup (by Caitlin MacKinnon)
Preparation time: 15 minutes
Cooking time: 30 minutes
1 large onion
1 large leek
1 big potato
100g (4oz) bacon
50g( 2oz) butter
1 cove of garlic, crushed
100g (4oz) frozen peas
1.5 litre (2pt) beef stock
1 table spoon of tomato puree
1 tea spoon of dried basil
75g (3oz) pasta
25g (1oz) rice
400g (14oz) can plum tomatoes
salt and pepper
basil leaves and parmesan, to serve
1.Chop the onion, carrots, leek and potato. Dice the bacon. Melt the butter in a large saucepan until the butter is bubbling. Then add the bacon, onion and garlic. Cook for 5 mins.
2. Stir in the carrots, leek and peas and cook for 5 minutes more.
3. Add potatoes, stock, tomato puree, basil, salt & pepper and bring it all to the boil. Cover and simmer for 5 mins.
4. Stir in pasta, rice and tomatoes and simmer for 15 min.
5. Remove from heat and serve garnished with basil and Parmesan.
6. Enjoy! 🙂
you should try it at home!:)
Easy Peasy Pea & Mint soup
1/2 bag of frozen peas
1/2 bag is spinach
1 vegetable stock cube
2 teaspoons of mint sauce
– dissolve one stock cube in hot water
– add the frozen peas, heat until hot
– add half a bag of spinach, one handful at a time, until wilted
– blitz down
– add mint sauce to taste, I used 2 teaspoons.
Serve with crusty bread
Butternut Squash Soup by Riley Sutcliffe
Butternut Squash Soup
2 tbsp olive oil
200g onion, finely sliced
900g butternut squash, peeled, seeds removed and cut into 1cm/½in cubes
salt and freshly ground black pepper
2 vegetable stock cubes
Heat olive oil and the butter in saucepan, add the onion, cover and fry for 3 minutes.
Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper.
Add the vegetable stock cubes with 750ml/1¼ pint water and the milk and bring to the boil. Reduce to a simmer and cook for six minutes, or until the butternut squash is tender.
Blend until smooth
Serve with crusty bread or sour cream.
Greek Lemon Chicken Soup Recipe
Red Lentil Soup by Angel Bhatnagar
Finally serve and enjoy your traditional Indian lentil dal (soup).
TATTY SOUP FROM SCOTLAND
Ingredients Serves: 8
15 potatoes, sliced
3 onions, chopped
4 large carrots, grated
salt and pepper to taste
handful chopped fresh parsley
Method Prep:30min › Cook:2hr › Ready in:2hr30min
In a large stock pot, combine the potatoes, onions, carrots and stock. Bring to the boil. Cover, reduce heat and simmer for 2 hours. Add salt and pepper to taste. Add parsley just before serving.
This is a family recipe of tattie soup from Daniel skates
American Chowder – Ruby
Chowder is an American soup although it comes from the French word Chaudière meaning stew pot. Ingredients 6oz of crabmeat 4oz sweetcorn 1 onion 1 stick celery 1 pepper 1 potato 4 pieces of bacon 1 tablespoon of olive oil 1 bay leaf 1/2 teaspoon paprika 1/2 pint stock 1/2 pint milk 1 tbsp. cornflour 2tbsp parsley salt pepper. Method. Finely chop the onion, celery, pepper and potato. Put the oil in a large saucepan and cook the bacon until lightly browned. Add the onion, celery, pepper and potato and cook for 5 minutes. Add the bay leaf, paprika and stock and bring to the boil, reduce the heat and simmer for 20 minutes. Mix the milk with the flour and stir into the soup with the sweetcorn and crab, simmer for 10 minutes. Discard the bay leaf, add the parsley and season.at last enjoy your meal by ruby webb
Carrot & coriander soup
1 tbsp vegetable oil
1 onion, chopped
1 tsp ground coriander
1 clove of garlic, crushed
450g carrots sliced
3 tbsp fresh coriander, chopped
1.2ltr/2pints vegetable stock
salt and pepper
single cream to serve
1. Heat oil in large pan, add the onions, carrots and garlic and sauté for 4 minutes.
Add ground coriander and seasoning and cook for one minute
2. Add stock and bring to the boil. Cover and simmer for 20 minutes. Stir in the fresh coriander.
3.whizz the soup with a stick blender. Add salt and pepper and serve up with a swirl of cream.
“Mildly spiced noodle broth with butternut squash ”
Cooks In 15 minutes
Difficulty Super easy
Jamie’s Quick Chicken Laksa
For the chicken
4 skinless, boneless higher-welfare chicken thighs
1 heaped teaspoon Chinese five-spice
1 tablespoon runny honey
1 tablespoon sesame seeds
1 fresh red chilli
For the laksa
1 organic chicken or vegetable stock cube
1 butternut squash , (neck end only)
2 cloves of garlic
1 thumb-sized piece ginger
1 fresh red chilli
1 teaspoon turmeric
½ bunch spring onions
1 heaped teaspoon peanut butter
4 dried kaffir lime leaves
½ bunch fresh coriander
1 tablespoon sesame oil
1 tablespoon low-salt soy sauce
1 tablespoon fish sauce
300 g medium rice noodles
2 bunches asparagus , (600g)
1 x 400 g tin of light coconut milk
Ingredients out • Kettle boiled • Griddle pan, high heat • Large lidded pan, high heat • Food processor (coarse grater & bowl blade)
On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the five-spice • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through • Pour about 800ml of boiling water into the large pan and crumble in the stock cube
Trim the stalk off the squash, roughly chop the neck end (don’t peel, and keep the seed end for another day), then grate and tip into the boiling stock • Swap to the bowl blade in the processor and add the peeled garlic and ginger, the chilli, turmeric, trimmed spring onions, peanut butter, dried lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces • Blitz to a paste, then tip into the stock and add the noodles
Trim the asparagus and cut in half • Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off • Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat • Serve with the laksa and lime wedges, sprinkling everything with the coriander.
Gazpacho soup recipe [from Spain]
This serves 8-10 people.
• 1 ¼ kg ripe tomatoes, skinned and seeded [fresh or canned]
• 1 fresh tomato, finally chopped for garnish
• 1 medium onion, ¾ in pieces , ¼ finally chopped for garnish
• 1 green cucumber, ¾ diced, ¼ finally chopped for garnish
• 1 green capsicum, ¾ seeded and diced, ¼ seeded and finally chopped for garnish
• 1 cup of bread crumbs
• Croutons, if desired for garnish
• 10 tablespoon of olive oil
• 4 teaspoon wine vinegar or sherry vinegar
• 1 cup of cold water
• ¼ garlic gloves, minced, if desired
1) Combine all the ingredients, except garnish, in a blender or food processor and blend until pureed.
2) Add vinegar and salt according to taste.
3) Strain into a large bowl or soup bowl, pressing with back of a spoon to extract all the liquid.
4) Cover and refrigerate several hours or overnight [the gazpacho gains in flavour if chilled overnight.]
5) Serve cold in individual soup bowls and garnish if desired
Submitted by Bonnie Hamilton
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