Kareem-E-Peiz Mater Soup
Showing posts with label Ginger. Show all posts
Showing posts with label Ginger. Show all posts
Chilled Mango Soup
Chilled Mango Soup
Ingredients :-
2 cup Mango
1 1/2cup Milk
1/2 cup Yogurt
1 tsp Mint
2 tbsp Yogurt
1 1/2cup Milk
1/2 cup Yogurt
1 tsp Mint
2 tbsp Yogurt
Cooking Directions :-
In a jug add mango, milk and yogurt to blend Then take it out in a bowl and garnish it with yogurt and mint.
Chicken Combination
Chicken Combination
Ingredients :-
1/2 kg Chicken mince
3 Onion (sliced)
3-4 Eggs
1 cup Mushroom slices
1/2 cup Corn flour
1 inch piece Ginger
2-3 Spring onion sliced
1 1/2 jug Chicken Stock
1 tsp Crushed black pepper
4 tbsp Soya sauce
2-3 tbsp Oil
to taste Salt
3 Onion (sliced)
3-4 Eggs
1 cup Mushroom slices
1/2 cup Corn flour
1 inch piece Ginger
2-3 Spring onion sliced
1 1/2 jug Chicken Stock
1 tsp Crushed black pepper
4 tbsp Soya sauce
2-3 tbsp Oil
to taste Salt
Cooking Directions :-
Take 3-4 eggs and separate the yolk and egg white.
Take a pan and put 2-3 tbsp of oil and fry the egg yolk and cut in strips. Now in a pan boil 1 1/2 jug of chicken stock and add 1 cup of mushroom slices, 3 onion sliced, 1 inch piece of ginger, 1/2 kg of mince chicken, salt to taste and 1tsp of black pepper crushed and boil it.
Now mix 1/2 cup of corn flour in sufficient amount of water and pour into the soup and along with it mix 4 tbsp of soya sauce and 2-3 spring onion sliced. Then add the beaten egg white and cook till the soup thickens . Garnish with the fried egg yolk strips and serve
Take a pan and put 2-3 tbsp of oil and fry the egg yolk and cut in strips. Now in a pan boil 1 1/2 jug of chicken stock and add 1 cup of mushroom slices, 3 onion sliced, 1 inch piece of ginger, 1/2 kg of mince chicken, salt to taste and 1tsp of black pepper crushed and boil it.
Now mix 1/2 cup of corn flour in sufficient amount of water and pour into the soup and along with it mix 4 tbsp of soya sauce and 2-3 spring onion sliced. Then add the beaten egg white and cook till the soup thickens . Garnish with the fried egg yolk strips and serve
Roasted Pumpkin Soup
Roasted Pumpkin Soup
Ingredients :-
500g pumpkin, cubed
4 onions, chopped
2 green apples, chopped
Olive oil
2 tsp. vegetable oil
1 cup low fat cooking cream
8 cups of chicken stock
Bay leaves
Salt
Pepper
1 lemon, juiced
Basil
4 onions, chopped
2 green apples, chopped
Olive oil
2 tsp. vegetable oil
1 cup low fat cooking cream
8 cups of chicken stock
Bay leaves
Salt
Pepper
1 lemon, juiced
Basil
Cooking Directions :-
Pre-heat oven to 200 degrees
Celsius. Place pumpkins in a large baking sheet, drizzle with olive oil
and season with salt and pepper, and roast in oven for twenty minutes.
In a medium size pot, sauté onions and apples with vegetable oil until they have caramelized, add roasted pumpkins, cooking cream, chicken stock and puree mixture with a hand blender.
Add bay leaves, lemon juice and season with salt and pepper and leave to simmer for 10 to 15 minutes.
Serve in a bowl with a drizzle of cooking cream and garnish with chopped basil.
In a medium size pot, sauté onions and apples with vegetable oil until they have caramelized, add roasted pumpkins, cooking cream, chicken stock and puree mixture with a hand blender.
Add bay leaves, lemon juice and season with salt and pepper and leave to simmer for 10 to 15 minutes.
Serve in a bowl with a drizzle of cooking cream and garnish with chopped basil.
Chicken Soup
Chicken Soup
Ingredients :-
4 (about 900g) chicken thigh cutlets, excess fat trimmed
1 large brown onion, halved, finely chopped
1 large carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
2 large garlic cloves, finely chopped
2 tablespoons finely chopped fresh continental parsley stems
6 sprigs fresh thyme, leaves picked
2L (8 cups) water
1/2 teaspoon whole black peppercorns
Sea salt flakes
1/4 cup finely chopped fresh continental parsley, extra
1 large brown onion, halved, finely chopped
1 large carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
2 large garlic cloves, finely chopped
2 tablespoons finely chopped fresh continental parsley stems
6 sprigs fresh thyme, leaves picked
2L (8 cups) water
1/2 teaspoon whole black peppercorns
Sea salt flakes
1/4 cup finely chopped fresh continental parsley, extra
Cooking Directions :-
Combine chicken, onion, carrot, celery, garlic, parsley, thyme, water and peppercorns in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, for 40 minutes or until vegetables are very tender.
Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Finely chop the chicken meat and add to the soup.
Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately.
Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Finely chop the chicken meat and add to the soup.
Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately.
Madras Curry Soup
Madras Curry Soup
Ingredients :-
• 2 tablespoons vegetable oil
• 1 medium onion, peeled and chopped
• 2 tablespoons curry powder
• 450g (1lb) coarsely chopped tomatoes
• 2 medium carrots, peeled and cut into rounds
• 350g (12oz) potatoes, peeled and cut into rough dice
• 120g (4½oz) peas, fresh, or frozen and defrosted
• 2¼ teaspoons salt, or to taste
• 250ml (8floz) double cream
• approximately 250ml (8fl oz) vegetable stock
• 1 tablespoon finely chopped fresh chives, to garnish (optional)
• 1 medium onion, peeled and chopped
• 2 tablespoons curry powder
• 450g (1lb) coarsely chopped tomatoes
• 2 medium carrots, peeled and cut into rounds
• 350g (12oz) potatoes, peeled and cut into rough dice
• 120g (4½oz) peas, fresh, or frozen and defrosted
• 2¼ teaspoons salt, or to taste
• 250ml (8floz) double cream
• approximately 250ml (8fl oz) vegetable stock
• 1 tablespoon finely chopped fresh chives, to garnish (optional)
Cooking Directions :-
Put the
oil in a pan and set over medium–high heat. When hot, add the onion.
Sauté for 4–5 minutes or until the onion is golden. Add the curry powder
and stir for 10 seconds. Now add the tomatoes, carrots, potatoes, peas,
salt and 1 litre (1¾ pints) water. Bring to the boil. Cover, turn the
heat to low and simmer gently for 45 minutes.
Blend the soup in batches in a blender, then strain it through a coarse sieve. Make sure you collect all the pulp under the sieve. Return the soup to the pan. Add the cream and stir. Now add the stock, adjusting the amount according to the thickness of soup you want. Stir to mix well. Reheat the soup, if you want it hot, or cover and refrigerate if you want it cold. Garnish with the chopped chives to serve.
Blend the soup in batches in a blender, then strain it through a coarse sieve. Make sure you collect all the pulp under the sieve. Return the soup to the pan. Add the cream and stir. Now add the stock, adjusting the amount according to the thickness of soup you want. Stir to mix well. Reheat the soup, if you want it hot, or cover and refrigerate if you want it cold. Garnish with the chopped chives to serve.
Carrot and Ginger Soup with Lemon
Carrot and Ginger Soup with Lemon
Ingredients :-
• 1 ½ lbs/700g carrots, peeled and chopped
• 2 medium onions, peeled and roughly chopped
• 1 clove garlic, peeld and crushed
• 3 tbsp extra virgin olive oil
• 1 tsp powdered ginger
• 1 tsp medium curry powder
• 3 pints /1.6 litres chicken or vegetable stock
• Sea salt and black pepper
• Rind of 1 lemon, finely shredded
• LEMON CREAM
• 7 oz/200g creme fraiche
• Grated rind of 1 lemon
• 2 tsp fresh parsley, chopped
• 2 tsp chives, chopped
• 2 medium onions, peeled and roughly chopped
• 1 clove garlic, peeld and crushed
• 3 tbsp extra virgin olive oil
• 1 tsp powdered ginger
• 1 tsp medium curry powder
• 3 pints /1.6 litres chicken or vegetable stock
• Sea salt and black pepper
• Rind of 1 lemon, finely shredded
• LEMON CREAM
• 7 oz/200g creme fraiche
• Grated rind of 1 lemon
• 2 tsp fresh parsley, chopped
• 2 tsp chives, chopped
Cooking Directions :-
Heat the olive oil in a
saucepan and add the onions and carrots, cook for several minutes,
stirring from time to time. Do not brown the vegetables.
Then add the garlic, ginger and curry powder and cook for a further minute.
Add the stock and lemon strips to the pan, half cover the pan with its lid, and simmer gently for 20 minutes until the carrots are tender.
Cool slightly, and then liquidize the soup until smooth.
Taste and season with sea salt and black pepper.
Serve this warm soup.
Then add the garlic, ginger and curry powder and cook for a further minute.
Add the stock and lemon strips to the pan, half cover the pan with its lid, and simmer gently for 20 minutes until the carrots are tender.
Cool slightly, and then liquidize the soup until smooth.
Taste and season with sea salt and black pepper.
Serve this warm soup.
Spinach and Okra Soup
Spinach and Okra Soup
Ingredients :-
• 4 tablespoons olive or groundnut oil• 1 onion, coarsely chopped
• 3 garlic cloves, coarsely chopped
• 1 small carrot, cut into coarse rounds
• 10 green beans, cut into 2.5cm (1in) pieces
• 7 okra, 6 trimmed and cut crossways into coarse slices
• 1 very thinly sliced, to garnish
• 450g (1lb) fresh spinach,well washed and cut crossways into strips 1cm (½in) wide
• 1–2 fresh hot green chillies, coarsely sliced
• 750ml (1¼ pints) chicken stock
• 400ml (14fl oz) tin coconut milk, well stirred
• salt and freshly ground black pepper
Cooking Directions :-
1. Put the oil in a large pan
and set it over medium–high heat.When the oil is hot, put in the onion,
garlic, carrot, green beans and okra. Saute for 5 minutes.
2. Now put in the spinach and chillies and cook for another 5 minutes. Pour in the stock, stir and bring to the boil. Cover the pan, reduce the heat to low and simmer gently for 25–30 minutes.
3. Put the soup in a food processor or blender and blend coarsely or smoothly, as desired.You will need to do this in several batches. Return the soup to the pan. Add the coconut milk and some salt and pepper to taste. Stir well and bring to a simmer. Garnish with a few thin slices of okra and serve.
2. Now put in the spinach and chillies and cook for another 5 minutes. Pour in the stock, stir and bring to the boil. Cover the pan, reduce the heat to low and simmer gently for 25–30 minutes.
3. Put the soup in a food processor or blender and blend coarsely or smoothly, as desired.You will need to do this in several batches. Return the soup to the pan. Add the coconut milk and some salt and pepper to taste. Stir well and bring to a simmer. Garnish with a few thin slices of okra and serve.
Soup Recipes سوپ Page 2
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31. Curried Carrot and Ginger Soup
32. Vegetable and Bean Soup
33. Potato & Onion Soup
34. Matzo Soup
35. Mutton Soup
36. Spinach Soup
37. Avocado Soup with Spicy Salsa
38. Leek and Stilton Soup
39. Five Dal Soup
40. Pumpkin Soup
41. Rousted Coffee Flour Soup
42. Strawberry Soup
43. Vegetable Soup
44. Fried Noodles Chicken Soup
45. Egg and cheese soup
46. Subway Broccoli Cheese Soup
47. Swedish soup
48. Fish Soup
49. Lauki Bottle Gourd Yakhni Soup
50. Shrimp or Prawn Chowder Soup
51. Baarly Soup
Chicken Macroni Soup
Chicken Macaroni Soup
Ingredients :-
Butter 1tbsp
Carrot 1
Onion 1
Bay leaf 1
Black pepper grounded 1tsp
Chicken stock 4 cup
Marconi 1/2 cup boiled
Chicken breast sliced 1
Mushroom ½ cup sliced
Flour 1tbsp
Ginger/garlic chopped 1tbsp
Salt 1tsp
Carrot 1
Onion 1
Bay leaf 1
Black pepper grounded 1tsp
Chicken stock 4 cup
Marconi 1/2 cup boiled
Chicken breast sliced 1
Mushroom ½ cup sliced
Flour 1tbsp
Ginger/garlic chopped 1tbsp
Salt 1tsp
Cooking Directions :-
Melt 1tbsp of butter in pan.
Add 1 breast sliced chicken with 1 carrot, 1 onion, 1 bay leaf, 1 tsp of salt, 1tsp of black pepper, and 1tbsp of ginger garlic paste and allow frying.
Now add 1tbsp of flour and 4 cups of stock.
Put 1/2 cup of sliced mushrooms.
Now lastly add ½ cup of boiled macaronis.
Garnish with fresh cream and parsley
Delicious chicken macaroni soup is ready to serve.
Add 1 breast sliced chicken with 1 carrot, 1 onion, 1 bay leaf, 1 tsp of salt, 1tsp of black pepper, and 1tbsp of ginger garlic paste and allow frying.
Now add 1tbsp of flour and 4 cups of stock.
Put 1/2 cup of sliced mushrooms.
Now lastly add ½ cup of boiled macaronis.
Garnish with fresh cream and parsley
Delicious chicken macaroni soup is ready to serve.
Chicken Corn Soup
Chicken Corn Soup
Ingredients :-
Chicken 1 1/2 kg whole, boil, remove meat when tender, discard carcass
Chicken stock 3 glasses, keep 1 cup aside
Cream of corn 1 small tin
White pepper 1 tsp, powdered
Corn flour 3 tbsp
Sugar 1 tsp
Eggs 2 beaten
White flour/ chicken stock cube mix 1 tbsp
Sesame seed oil few drops
Oil 2 tbsp
Chicken stock 3 glasses, keep 1 cup aside
Cream of corn 1 small tin
White pepper 1 tsp, powdered
Corn flour 3 tbsp
Sugar 1 tsp
Eggs 2 beaten
White flour/ chicken stock cube mix 1 tbsp
Sesame seed oil few drops
Oil 2 tbsp
Cooking Directions :-
In a large pan bring the chicken stock and cream of corn to boil.
When it comes to a rolling boil, add white flour/ chicken stock cube mix, sugar, white pepper and chicken pieces, stir to mix and pour in the oil.
Just before serving dissolve the corn flour in the cup of stock set aside, and add to the soup while stirring.
Cook till the soup thickens.
Remove pan from heat.
After 2 minutes add the beaten eggs while stirring, put the pan back on heat till egg forms into pieces.
Sprinkle sesame seed oil, serve hot with Soya sauce, vinegar and hot sauce.
When it comes to a rolling boil, add white flour/ chicken stock cube mix, sugar, white pepper and chicken pieces, stir to mix and pour in the oil.
Just before serving dissolve the corn flour in the cup of stock set aside, and add to the soup while stirring.
Cook till the soup thickens.
Remove pan from heat.
After 2 minutes add the beaten eggs while stirring, put the pan back on heat till egg forms into pieces.
Sprinkle sesame seed oil, serve hot with Soya sauce, vinegar and hot sauce.
Gazpacho - Cold Spanish Soup
Gazpacho - Cold Spanish Soup
Ingredients :-
3 cups tomato juice
3 tomatoes, cut up
1 Cucumber, diced
1 Green capsicum, diced
1 tbsp. parsley
1 tbsp. vinegar
Juice of lemon
salt to taste
1 clove of garlic, smashed
3 tomatoes, cut up
1 Cucumber, diced
1 Green capsicum, diced
1 tbsp. parsley
1 tbsp. vinegar
Juice of lemon
salt to taste
1 clove of garlic, smashed
Cooking Directions :-
In a blender add tomato
juice, tomatoes, diced cucumber, green capsicum, parsley, vinegar, lemon
juice, salt and garlic to blend well and Chill.
Quaker Oat Soup
Quaker Oat Soup
Ingredients :-
1\2 kg. lamb meat with bones, cut into cubes
1 large onion, chopped
1 cup Quaker oats
130 g. tomato paste
Spices:
1 tbsp. black peppercorns
1 tbsp. cumin
2 cinnamon stick, 1 inch each
5 cloves
1 tbsp. coriander seeds
8 green cardamom seeds
1 large onion, chopped
1 cup Quaker oats
130 g. tomato paste
Spices:
1 tbsp. black peppercorns
1 tbsp. cumin
2 cinnamon stick, 1 inch each
5 cloves
1 tbsp. coriander seeds
8 green cardamom seeds
Cooking Directions :-
Combine meat and onions in large pot. Bring to boil. Reduce heat; cover and simmer until meat is tender, about 30-35 minutes.
Place 2 cups water and all spices in a medium saucepan over medium heat. Bring to boil, cover and simmer 15 minutes, until 1 cup water is left. Strain, reserve liquid and discard spices.
Place 2 cups water and all spices in a medium saucepan over medium heat. Bring to boil, cover and simmer 15 minutes, until 1 cup water is left. Strain, reserve liquid and discard spices.
Add spiced water, quaker oats and tomato paste to the meat.
Bring to boil, simmer until oats are cooked through, and creamy. If the
soup is thick add additional water, cook for 5 more minutes, if the
soup is thin. Season with salt and pepper.
Red Lentil Soup
Red Lentil Soup
Ingredients :-
Red lentil 1 cup.
Water 3 cups.
Salt as required.
Black pepper as required.
Water 3 cups.
Salt as required.
Black pepper as required.
Cooking Directions :-
Soak lentil for 20 minutes.
Take a pot add lentil & water put it on stove until it boil then low the stove until the lentil is cooked and mashed.
After then see the soup if it's thick add water as you like.
Add salt & pepper then serve hot.
Tip: The person who have anemia use the soup it is good for them and also for a pregnant lady.
Tip: The person who have anemia use the soup it is good for them and also for a pregnant lady.
Lentil Soup
Lentil Soup
Ingredients :-
2 cups of lentils
2 small onions, finely chopped
6 cups of water
4 tsp salt
1 tsp pepper
1 tsp cumin powder
2 tsp coriander powder
Pinch of cardamon
Lemons slices
2 small onions, finely chopped
6 cups of water
4 tsp salt
1 tsp pepper
1 tsp cumin powder
2 tsp coriander powder
Pinch of cardamon
Lemons slices
Cooking Directions :-
Wash lentils thoroughly and drain.
In a medium sized pot, sauté onions until golden brown. Add lentils, water, salt, pepper, cumin powder, coriander and cardamon, and bring to a boil.
Puree soup with a hand blender, and leave to simmer on low heat for 5 minutes.
Serve with a slice of lemon on the side.
In a medium sized pot, sauté onions until golden brown. Add lentils, water, salt, pepper, cumin powder, coriander and cardamon, and bring to a boil.
Puree soup with a hand blender, and leave to simmer on low heat for 5 minutes.
Serve with a slice of lemon on the side.
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