DELICIOUS SOUP RECIPES JUST FOR YOU TO TRY

 

Do you love cooking? Well if you do here’s something just for you. Hope you love it.

 

 

Did you know that the most important ingredient to preparing a good soup is a well flavored stock?

 

 

What is a stock?

 

A stock is the liquid in which the food has been cooked for a longtime to obtain flavor and juice from them. Stock replaces water and is better than water.

 

 

You can use home made stocks or buy stock cubes. There are a number of stocks which include fish, vegetables, game and poultry etc.

 

 

Tip for making a good stock

Do not over cook the meat or chicken or whatever you are using so that the flavour will be maintained. 

 

 

The following are some nice and delicious soup recipes that you should try out;

1. AVOCADO

 

- Place 1 litre hot chicken stock in a liquidizer with 250g diced avocado, salt and pepper, 125ml white wine and the juice of half of a lemon.

- Puree, and then pour into a saucepan and heat through, ensuring it doesn’t boil.

 

 

2. SPINACH AND SUGAR BEANS

 

- Fry 4 slices bacon and 1 chopped onion for 5 minutes. Add 5ml cumin, a pinch allspice, 3ml cinnamon, 5ml crushed dried chili and cook for 1 minute. Add 1x410g can of chopped tomato and 500ml chicken stock. Cook uncovered for 5 minutes. Add 1x410g can sugars beans, 1 bunch chopped fresh spinach, 4 chopped spring onions, 15ml Worcestershire sauce, and 1ml peeper. Cover and simmer for 1 hour. Add more stock if necessary.

 

 

3. MINESTRONE

 

You will need; 100g haricot beans, 1 litre sock or water, 2x15ml spoons olive oil, 25g chopped lean bacon, 2 chopped onions, 1 clove of crushed garlic, 2 chopped carrots, half of a small cabbage shredded, 3 sliced tomatoes, 50g of macaroni, 50g peas, salt and pepper and cheese grated

Procedure;

 

- Soak the haricot beans for a night.

- Heat olive oil in a deep pan and fry the bacon, onions, celery, and carrot and crushed garlic.

- Add the stock, haricot beans, seasoning and tomatoes and bring to boil and simmer it for about one and a half hours.

- Add macaroni, peas, cabbage, and simmer for another 15 minutes

- Serve with the grated cheese.

 

 

4. CARROT

 

- Dice 40 young carrots and chop 1 onion.

- Sauté the onion in 45g butter. Add the carrot and 30ml grated root ginger and cook for 3 minutes. Add 1 litre chicken stock, the juice of two oranges, 5ml mild curry powder and 30ml raw rice. Simmer for 20minutes. Purée the soup and return to the saucepan. Stir in the cream and seasoning. Result but do not boil.

 

 

5. CHICK PEA SOUP

 

- Sauté one diced onion and one diced carrot in 15ml olive oil in a saucepan.

- Add 300g chick peas and 1.5 liters stock and simmer for 1 hour. Use soaked chick peas if you prefer.

- Add two diced tomatoes and 60ml olive oil and simmer for another 30 minutes.

- Season and add 60ml finely chopped fresh parsley.

- Serve with lemon wedges to add flavor if you want. Serve

 

 

6. BEETROOT SOUP

 

- Sauté 1 sliced leek, 1 chopped stick celery and diced medium potato in 30g butter.

- Add 500g cubed, cooked beetroot and 750ml vegetable stock.

- Cover and boil till vegetables are tender.

- Liquidize the soup and return it to the saucepan.

- Season with salt, cayenne peeper and a little fresh lemon juice.

- Stir in 125ml soured cream and reheat without boiling. Serve

 

 

7. OXTAIL SOUP

 

- Brown the oxtail in 25 ml oil. Remove it and put it aside.

- Fry one sliced onion, one sliced turnip, and one sliced celery stick.

- Add one litre stock and put it to boil slowly.

- Add 5ml salt, five black peppercorns and any other spice or herb that you would like to use for flavor.

- Cover and simmer for about three hours.

- Add about 120ml of barley and simmer it for one hour.

- Separate the meat from the bones and throw the bones away because you do not need them.

- Add seasoning if you want. Serve.

 

 

Glossary;

 

Sauté- is to fry food quickly in hot oil or butter.

To Dice/diced- is cutting food into small cubes.

 

 

Thank you for reading. God bless you.