Soup

 

Ministrone  Soup

Total: 45 min     Prep :15 min
Cook : 30 min    Yield :6 servings

Ingredients

Directions

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

 

Veg  Manchow  Soup

 

  • Recipe Servings: 2              Prep Time: 
  • Cook Time: Total Cook Time: 

Savour the hot and spicy flavours of this Chinese vegetable manchow soup.

 

Ingredients

  • 4 cups water
  • 1 tsp ginger - finely chopped
  • 1 tsp garlic - finely chopped
  • 1 tsp green chilies - finely chopped
  • 1 Tbsp coriander leaves - finely chopped
  • 2 Tbsp French beans - finely chopped
  • 2 Tbsp carrots - finely chopped
  • 2 Tbsp cabbage - finely chopped
  • 2 Tbsp capsicum - finely chopped
  • 2 Tbsp mushrooms - finely chopped
  • 2 spring onions - finely chopped
  • 1 tsp pepper
  • 1 Tbsp Soya sauce
  • 4 Tbsp cornflour - mixed with
  • 1 cup water
  • 2 stems of spring onion
  • 3 Tbsp oil salt as required

How to Make Vegetable Manchow Soup

  1. In a pan, add some oil and stir fry the ginger, garlic, coriander leaves and green chilies for about two minutes.
  2. Add all the vegetables, pepper, ajinomoto, salt and continue to stir-fry for two more minutes.
  3. Add the Soya sauce, water and salt.
  4. Let it boil, reduce the heat and add the cornflour mixed with water and stir constantly till it thickens
  5. Slightly Remove from heat and serve immediately.
  6. Garnish with spring onion stems.

 

Harira  Soup

This is by far my favorite comfort soup. Until I met Meme Suissa, who comes from Casablanca, I had been making a different version. But I swooned after trying her recipe, enhanced with an egg-lemon sauce, that she may have learned from a Turkish forebear. 

Yield : 8–10 servings

Ingredients

    • 4 tablespoons olive oil
    • 1 large onion, diced (about 2 cups)
    • 3 stalks celery, diced (about 1 1/2 cups)
    • 3 large carrots, peeled and cut in rounds
    • 1/2 teaspoon ground turmeric
    • 1 teaspoon ground cumin
    • 1/2 to 1 teaspoon harissa or dried red chile flakes, plus more for serving
    • Salt to taste
    • 1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
    • 1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
    • 1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce
    • 7 cups (1 2/3 liters) chicken or vegetable stock
    • 1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained
    • 1 cup (370 grams) green lentils
    • 1 teaspoon freshly ground black pepper
    • 2 tablespoons all-purpose unbleached flour
    • 1 large egg
    • Juice of 2 lemons (about 1/4 cup

Preparation

    • Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
    • Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don’t forget to have some extra harissa in a plate on the side.
Note :
This, like most soups, is such a flexible recipe. Whereas Meme adds chicken and noodles to her broth, I prefer to serve it as is. But sometimes I replace all or some of the lentils with whole grains. If using whole farro, barley, freekeh, or wheat berries, put them in with the chickpeas, as they take about 40 minutes to an hour to cook. But do keep in mind that pearled farro and barley as well as cracked freekeh take about 25 minutes to cook.

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