Thai Chicken Cabbage Soup

Ingredients:

•    1 head cabbage, cored and cut into wedges shopping list
•    1 medium head cabbage, shredded shopping list
•    3 chicken breast halves, skinless and boneless shopping list
•    1 1/2 pounds ground lean beef shopping list
•    6 carrots, cut into 1 inch pieces shopping list
•    1 (8 oz) bag uncooked egg noodles shopping list
•    8 cups chicken broth shopping list
•    1 tsp thai chile sauce shopping list
•    2 leeks, cut into slices shopping list



Method:

•    Place the chicken and broth in a stockpot or Dutch oven, then bring to a boil. Allow to simmer for around 20 minutes, (until chicken is completely cooked.) Remove the chicken from the broth and place aside to cool.
•    Add the carrots and leeks to the pot and simmer for 10 minutes, until tender. After the chicken has cooled, shred it into bite-sized pieces and return it to the pot. Stir in the cabbage and egg noodles; cook for an additional 5 minutes, or until the noodles soften. The soup should have the consistency of a stew. Serve hot, and flavor (to taste) with Thai chili sauce.

Thai Shrimp And Chicken Soup

Ingredients:

•    3 cups fat-free, less-sodium chicken broth shopping list
•    1 cup bottled clam juice shopping list
•    1 tablespoon fish sauce shopping list
•    2 teaspoons bottled minced garlic shopping list
•    1 1/2 teaspoons bottled minced fresh ginger shopping list
•    3/4 teaspoon red curry paste shopping list
•    1 (8-ounce) package presliced mushrooms shopping list
•    1/2 pound peeled and deveined large shrimp shopping list
•    1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces shopping list
•    1 (3-ounce) package trimmed snow peas shopping list
•    1/4 cup fresh lime juice shopping list
•    2 tablespoons sugar shopping list
•    2 tablespoons (1/2-inch) sliced green onion tops shopping list
•    2 tablespoons chopped fresh cilantro shopping list
•    1 (13.5-ounce) can light coconut milk shopping list

Method:

•    Combine the first 6 ingredients in a large Dutch oven, stirring with a whisk.
•    Add mushrooms; bring to a boil. Reduce heat, and simmer 4 minutes.
•    Add the shrimp, chicken, and snow peas; bring to a boil. Cover, reduce heat, and simmer 3 minutes.
•    Stir in lime juice and remaining ingredients. Cook 2 minutes or until thoroughly heated.

Spicy Bean Soup

 Ingredients:

- 2 cups canne
d chickpeas 
- 2 tbsp. oil
- 450 g. hot sausages
- 3 garlic cloves, crushed
- 1/4 tsp. dried red chilli, crushed
- 1/4 cup tomato paste
- 5-6 cups canned chicken broth or fresh chicken stock
- 2 1/2 cups small pasta shapes
1 1/2 cups grated parmesan cheese
 



 Method:

1. Place liquid from the chickpeas into blender, add 1 cup chickpeas and puree until smooth. cut sausages into thin rounds.
2. Heat oil in large pan over medium heat. Add garlic, sausages and crushed red pepper. Sauté until sausages are cooked through, about 8 minutes. Add  tomato paste, chickpea puree, remaining chickpeas, stock and pasta.
3. Bring to boil, reduce heat to low and simmer for about 20-25 minutes, until pasta is tender and mixture is thick, stirring occasionally. Season with salt and pepper. Ladle soup into the bowls, sprinkle with cheese and serve immediately.
Makes 6 servings.

Spring Season Soup

Ingredients:
- 2 tbsp. oil
- 1 small onion, peeled and chopped
- 2 garlic cloves, crushed
- 2 small carrots
- 1\2 cup frozen peas
- 1 celery stick, sliced
- 3\4 cup button mushrooms
- 1.5 litre chicken stock
- 50 g. spaghetti, or any fine pasta
- 1 tsp. dried oregano
- 1 tbsp. finely chopped fresh parsley



Method:

1. Peel and cut the carrots in half lengthwise then cut into thin slices.
2. Heat oil in a large heavy based saucepan over medium heat. Add onion and garlic, sauté for about 5 minutes or until onion is soft.  
3. Add carrot, peas and celery, cook, stirring, until vegetables are soft, about 2 minutes. Add mushrooms, sauté for 1 minute.
4. Add stock, bring to boil, simmer uncovered for 10-12 minutes.
5. Add pasta and oregano, cook, uncovered, until just tender. Garnish with parsley. 
Serve: 6

Tomato Soup With Egg Flower

 Ingredients:

- 4 tomatoes
- 1 onion
- 1 tbsp. oil
- ¾ liter chicken stock
- pinch of Chinese salt
- salt and pepper

Method:

- 1 Egg beaten
1. Skin and cut tomatoes and cut onion into eighths.
2. Heat the oil in a large saucepan. Add the tomatoes and onions and fry for five minutes or until soften but not brown.
3. Pour off excess oil and add the stock, salt and pepper and Chinese salt.
4. Bring to boil and simmer for 8-10 minutes.
5. Add the egg slowly, stirring constantly, until it separates into shreds.

Cream Of Mushroom Soup

Ingredients:

- 2 tbsp. butter
- 1 1\2 leeks
- 450 g. button mushrooms
- 2 garlic cloves
- 1 1\2 tbsp. white rice
- 2 cups canned chicken broth
- 2 cups canned beef broth
- 1/4 cup whipping cream
- 1/4 cup fresh coriander leaves, chopped




Method:

1. Half and thinly slice the white and pale green parts of leeks. Slice the mushroom and mince the garlic.
2. Melt butter in a large heavy based saucepan. Add leeks and fry for about 5 minutes, until tender. Increase heat to medium-high.
3. Add mushrooms and cook over high heat for 10-12 minutes or until they are soft and dry.
4. Add garlic and cook for 1 minute. Add rice and chicken broth and beef broth to the pot.
5. Bring to boil, reduce heat to low, cover and simmer for about 35 minutes or until rice is very tender. Set aside to cool slightly.
6. Place soup in blender and blend to a smooth puree. Return soup to the saucepan, add cream and stir well. If the soup seems thick add more broth.
7. Return pan to heat and simmer. Pour soup into the bowls and sprinkle with coriander leaves. (Soup can be  made 1 day ahead. Cool slightly, cover and refrigerate.) Reheat before serving.
Serves: 4

Vegetable Soup with Pasta

Ingredients:
- 200g French beans, cut into half
- 1 red onion, peeled and thinly sliced
- 2 carrots, thinly sliecd
- 100 g tomatoes
- 3 tbsp. olive oil
- 2 garlic clove, crushed
- 1 tsp. dried oregano
- 2 tbsp. tomato puree
- 1 1\2 liters chicken stock
- 1 green chili
- 50g pasta shapes
- 2 tbsp. coriander leaves, chopped
- 2 tbsp. parsley, chopped
- salt and pepper
- coriander to garnish


Method:
1. Immerse the tomatoes in boiling water for 15-20 seconds, cool slightly, then peel away the skins and roughly chop them.
2. Heat the oil in a saucepan. Add the onion, carrot, garlic and oregano and sauté for 2-3 minutes.
3. Add the tomato puree, French bean, tomatoes and chicken stock. Bring to the boil, cover and simmer gently for about 35 minutes or until the vegetables are just tender.
4. Meanwhile, halve, deseed and finely chop the chili. Stir the chili into the soup with the pasta, coriander and parsley.
5. Simmer for 10-15 minutes or until the pasta is cooked. Check the seasoning and garnish with coriander to serve.
Serves: 6

Almond soup

Ingredients:

225g/8oz blanched almonds, minced
3 egg yolks, hard-boiled
1.2 litres/2pt chicken stock
25g/1oz butter, softened
25g/1oz plain flour
125ml/4fl oz single cream
salt and freshly ground black pepper




Method:

• Using a mortar and pestle, reduce the almonds to a paste with the
egg yolks and 1 tablespoon of the stock. Set aside.
• Make a beurre manié by working the butter and flour together into a
smooth paste using a fork. Bring the remaining stock to a simmer in
a heavy saucepan. Add the beurremanié in small knobs, whisking
vigorously after each addition until completely dissolved. Whisk in the
almond paste until smooth, then cook gently for 30 minutes.
• Strain the soup through a sieve into a clean pan. Add the cream, and
season with salt and pepper. Reheat gently and serve.

Lemon Grass Soup

Ingredients:

Prawns large 200 gms.
Fish stock 625 ml.
Lemon grass(chopped) 2 stalks
Lemon juice 3 tbsps.
Vegetable oil 2 tsps.
Kaffir lime leaves(chopped) 3 nos.
Fish sauce 1 tbsp.
Fresh red chili ½ no.
Green chili ½ no.
Palm sugar or
brownsugar(crushed)
½ tsp.
Coriander leaves for
garnishing

Method:

Peel prawns and remove dark veins;keep aside. Deseed the chilies and thinnly slice them. In a pan heat oil, add prawn shells and stir till it changes colour. Add fish stock and bring to boil and simmer for 15 mins. Strain the stock and return to pan and discard the shell. Add lemon grass, lime juice, chilies and sugar to the stock and simmer for 2 mins. Add prawns and cook on low heat till it is cooked. Serve in warm bowls topped with coriander.

Chilled avocado soup

Ingredients:

2 ripe avocados
600ml/1pt chicken stock
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
1?2 teaspoon chilli powder
salt
2 tablespoons sour cream, to serve


Method:

• Peel and stone the avocado. Blend or process the flesh into a purée.
Add the remaining ingredients, except the sour cream, and blend
until smooth. Allow to chill for a few hours before serving.
• To serve, add the sour cream, stir through and serve the soup chilled.

Carrot & coriander soup

Ingredients:

175g/6oz onion, diced
50g/2oz butter
500g/1lb 2oz carrots, sliced
1 garlic clove, finely chopped
1.2 litres/2pt vegetable stock
2 teaspoons caster sugar
150ml/5fl oz whipping cream
2 tablespoons chopped fresh coriander leaves
salt and freshly ground black pepper
 


Method:

• In a heavy saucepan, gently sweat the onion in the butter until soft and translucent. Add the carrots to the pan, and cook, stirring from time to time, for a further 5 minutes.
• Add the garlic and stock. Season with salt and pepper and the
sugar. Bring to the boil, reduce the heat and simmer for 30 minutes.
• Pour the contents of the pan into a blender or food processor, and
blitz to a purée. Pour back into a clean pan, and add the cream and
coriander. Taste and adjust the seasoning, then heat the soup
through gently, stirring. Serve hot.

Split Pea Soup

Ingredients:

1 clove garlic, minced
1 onion, chopped
1 T olive oil
1 t cumin
2-4 T Bragg Liquid Aminos
6 c water
1 c split peas
1 c grated carrots
1 potato, chopped

Method:

Sauté garlic, and onion in olive oil. Add cumin and 2 tablespoons of Bragg’s and blend well. Add water and split peas, bring to a boil and simmer 2 minutes. Remove from heat, cover, and let sit for 1 hour. Add remaining ingredients and simmer, covered, over low heat for about 2 hours. Adjust seasonings to taste.

Hot and Sour Soup

Ingredients:

2 1/2 quarts chicken stock
1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
5 shitake mushrooms, cut into thin slices
1/2 cup soy sauce
1/2 tsp. white pepper
1/2 cup white vinegar
1 1/2 cups bamboo shoot strips
2 tablespoons cornstarch dissolved in 4 tablespoons water
3 eggs. beaten
1/2 tsp. sesame oil



Method:


Combine first seven ingredients in a pot and bring to a boil. Drizzle the cornstarch mixture into the soup, stirring to thicken. Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

Lentil Soup

Ingredients:

Lentils 1 cup.
Ham 120 gms.
Onion, chopped (medium) 1 no.
Carrot, chopped (medium) 1 no.
Celery, chopped ½ cup
Bay leaf (small) 1 no.
Garlic, finely chopped 1 flake
Tomato juice ¾ cup
Water 4 cups
White vinegar 1 tbsp.
Salt ½ tsp.

Method:

Put all the ingredients in a vessel, except the vinegar and stir. Bring the mixture to a boil and then simmer on a low flame till the ingredients are cooked. After the soup is ready, remove from the heat and discard the bay leaf. Mix half the soup lightly in a blender or mash it through a sieve. Mix the blended soup with the remaining soup in the vessel. Add the vinegar, stir and reheat. Serve hot.

Asparagus Soup

Ingredients:

1 can (14.5 oz) asparagus cuts and tips
Milk
1/4 cup finely chopped onions
1/4 cup margarine or butter
1/4 cup flour
1/2 tsp salt
1 tsp chicken bouillon




Method:

Drain Michigan Asparagus, reserving liquid. Add enough milk to liquid to measure 4 cups; set aside. In food processor or electric blender, puree asparagus; set aside.
In 3-quart saucepan over medium heat, cook onions in butter until soft but not brown. Stir in flour, salt and bouillon. Add mild mixture and asparagus, stirring until smooth. Cook, stirring constantly, until mixture boils. Cook and stir 1 minute longer. Remove from heat; serve hot. Garnish with cooked asparagus spears if desired.

Cream of Tomato Soup

Ingredients

1½ lb ripe tomatoes,chopped
1 tbsp chopped lemon grass
2 curry leaves
2″ fresh ginger,peeled & chopped
1 tsp salt
4 fl oz water
4 fl oz single cream
1 pt milk
1 tsp ground roasted cumin seeds
pinch ground black pepper
pinch cayenne pepper
2 tsps lime or lemon juice
1 tbsp chopped coriander leaves
 

Method

Put the tomatoes, lemon grass, curry leaves, ginger, salt and water into a saucepan and bring to the boil. Lower the heat, cover and simmer gently for 15 minutes. Uncover, increase the heat and simmer more rapidly for another 15 minutes.Puree in a liquidiser then sieve. You should have about ¾ pt thick tomato juice. Add the cream, milk, cumin seed, black and cayenne pepper and the lime or lemon juice. Stir together well and reheat gently without boiling. Serve garnished with freshly chopped coriander.

Tomato & Paneer Soup

Ingredients:

Tomatoes, large 4 nos.
Chicken, shredded 50 gms.
Paneer, sliced finely 50 gms.
Chicken / Veg stock 1 litre.
Soya Sauce 1½ tbsps.
Vinegar 1 tbsp.
Cornflour dissolved in ¼ cup
water
1 tbsp.
Monosodium glutamate ½ tsp.
Salt & pepper To taste

Method:

Boil the tomatoes in the chicken stock for 5 mins. Add vinegar, soya sauce, monosodium glutamate and corn flour mixture and keep on stirring till the soup thickens. Mix in the cheese and chicken and serve hot.

Chicken corn Soup

Ingredients:

Cooked sweet corn
(cream style)
1 cup
Chicken stock 4 cups
Ajinomoto A pinch
White pepper 1 tsp.
Sugar 1½ tsp.
Ginger paste(optional) 1 tsp.
Shredded chicken (cooked) 1/3 cup
Cornflour mixed with
water
4¼ tbsp. + 1cup
Eggs 2 nos.
Salt To taste
For the garnish
Shredded chicken (cooked) 2 tbsp.
Finely chopped spring onion

Method:

Combine the sweet corn, stock, ajinomoto, pepper, sugar, salt and ginger paste. Bring to a boil. Simmer uncovered for 3 minutes. Add the chicken and mix well. Add the cornflour mixed with water and stir continuously, so that the soup becomes thick. Remove from heat. Beat the eggs lightly and pour into the soup slowly in the thin stream,stirring continuously with a fork. Sprinkle shredded chicken and spring onion for an attractive garnish. Serve hot.

Chicken Noodle Soup

Ingredients!

900ml/112pt chicken stock
1 bay leaf
4 spring onions, sliced
225g/8oz button mushrooms,sliced
100g/4oz cooked skinless
chicken breast, thinly sliced
50g/2oz soup pasta such as orzo or ditalini
150ml/5fl oz dry white wine
1 tablespoon chopped fresh
flat-leaf parsley
salt and ground black pepper

Method!

Put the stock and bay leaf into a heavy pan, and bring to the boil. Add the spring onions and mushrooms to the simmering stock. Add the chicken to the soup, and season with salt and pepper. Heat through for 2–3 minutes. Add the pasta, cover and simmer for 7–8 minutes. Just before serving, add the wine and parsley, heat the soup through for 2–3 minutes, then check the seasoning and adjust if necessary.Serve hot.

Mexican Chicken Chili Soup

Ingredients!

1 pound chicken breast fillets (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper
dash basil
dash oregano
On the side
Sour cream
Pinch chopped Italian parsley
 

Method!

1. Sauté the chicken breasts in the olive oil in a large pot
over medium/high heat. Cook the chicken on both sides until
done — about 7-10 minutes per side. Cool the chicken until
it can be handled. Do not rinse the pot.
2. Shred the chicken by hand into bite-sizes pieces and place
the pieces back into the pot.
3. Add the remaining ingredients to the pot and turn heat to
high. Bring mixture to a boil, then reduce heat and simmer for
4-5 hours. Stir mixture often so that many of the chicken pieces
shred into much smaller bits. Chili should reduce substantially
to thicken and darken (less orange, more brown) when done.
4. Combine some chopped Italian parsley with sour cream and serve
it on the side for topping the chili, if desired.
Makes 4-6 servings.