Chicken Rice Soup

Ingredients for Chicken Rice Soup:
Boneless chicken cubes ½ kg
Chopped onion 1/2 cup
Salt 1 tsp
Crushed dried thyme leaves 1/2 tsp
Pepper 1/4 tsp
Thinly sliced celery 1 cup
Thinly sliced carrots 1 cup
Uncooked white rice 1/2 cup

Method:
Add chicken and water to large pan. 
Bring to a boil, occasionally skimming surface. 
Reduce heat to low. 
Cover pan and simmer 15 minutes. 
Add onion, thyme, salt, and pepper. 
Cover and simmer 45 minutes. 
Remove chicken and skim fat from chicken broth, bring to a boil. 
Stir in celery, carrots, and rice. 
Reduce heat to low. 
Cover and simmer 20 to 30 minutes.

Chicken Rice Soup by Zarnak Sidhwa

Carrot and Potato Soup

Ingredients for Carrot and Potato Soup:
Potatoes (peeled and roughly chopped) 2-3
Roughly chopped carrots 2
Bay leaf 1
Black peppercorns 4-5
Vegetable stock 2 cups
Salt to taste
Thyme 2-3 sprigs
Oil 1 teaspoon
Crushed garlic 3-4 cloves
Roughly chopped onion 1
Milk 1 cup
Crushed black peppercorns 1/2 tsp

Method:
Place potatoes, carrots, bay leaf and peppercorns in a pan. 
Add vegetable stock, salt, thyme and cook till done. 
Remove the bay leaf. 
Blend to a smooth puree. 
Heat oil, add garlic and onion and sauté till the onion becomes light brown. 
Add the puree and mix well and let the mixture get heated through. 
Add milk and crushed peppercorns and mix well. 
Adjust the consistency by adding more stock if the mixture is too thick. 
Serve hot.

Chicken Soup

Ingredients for Chicken Soup:
Butter 2 tbsp
Chopped onion 1
Boneless chicken 150 grams
Salt to taste
Chopped tomatoes 2
Red chilli powder 1/4 tsp
White pepper powder to taste
Chicken stock 1 litre
Cream 4 tbsp
Basil leaves 4-5
Croutons (toasted) 20-24

Method:
Heat butter. 
Add chopped onion and sauté for a little while. 
Cut chicken into small pieces, add to the pot and continue to sauté. 
Add salt and mix. 
Add chopped tomatoes and continue to sauté. 
Add red chilli powder, white pepper powder, and mix. 
Add ¾ cup water or chicken stock. 
Let it cook. 
Once it is cooked, keep it aside to cool. 
Strain. 
Blend in a mixer to a smooth puree. 
Pour the puree into a pan. 
Add chicken stock (or water) to adjust the consistency you require and mix well. Bring it to a boil. 
Adjust seasoning and take off the heat. 
Add fresh cream and stir. 
Pour into individual bowls. 
Add croutons. 
Garnish with basil leaves and serve immediately.

Chicken Soup by Zarnak Sidhwa

Carrot and Coriander Soup

Ingredients for Carrot Coriander Soup:
Carrots (chopped) ½ kg
Coriander leaves 1 bunch
Butter 2 tbsp
Bay leaves 2
Black peppercorns 1 tsp
Onion (chopped) 1
Garlic (chopped) 6-8 cloves
White pepper powder 1/2 tsp
Salt to taste

Method:
Chop fresh coriander leaves finely and reserve the stems. 
Heat butter, add bay leaves, black peppercorns, onion, garlic and sauté for two minutes. 
Add carrots, coriander stems and five cups of water and bring to a boil. When the carrots are completely cooked, remove them and put in a blender to make a fine puree. 
Boil and reduce the stock slightly and strain. 
Take the puree in a deep pan and add strained stock to reach the desired consistency. Bring to a boil again. 
Add white pepper powder dissolved in a little water. 
Add salt to taste. 
Stir in finely chopped fresh coriander leaves.

Almond Soup

Ingredients for Almond Soup:
Almonds 20-25
Butter 1-1/2 tbsp
Cloves 5-6
Onion (chopped) 1
Carrot (chopped) 1
White sauce 1 cup
Milk 2 cups
Salt to taste
White pepper powder 1/4 tsp
Fresh cream 1/2 cup
For White Sauce:
Butter 2 tbsp
Flour 2 tbsp
Milk 1 cup
Salt a pinch
Black pepper a pinch
Milk to thin the sauce

Method:

To make the white sauce:
First melt butter, add in the flour.
Toast it and add the salt and black pepper.
Remove from stove and add the milk. 
Keep aside. 

Soak the almonds in warm water for half an hour. 
Peel and slice half of them into thin slivers. 
Toast them till golden. 
Heat the butter, add cloves, onion and carrot and sauté till translucent. 
Add the remaining half of the almonds and sauté for a few minutes. 
Add one cup of water and boil for five minutes. 
Strain and make a puree of vegetables and almonds. 
Dilute the white sauce with milk or water and mix it with the puree. 
Put in a pan and heat. 
Bring it to boil, reduce heat, add cream and simmer for five minutes. 
Adjust salt and pepper powder. 
Garnish with the toasted almond slivers and serve hot.

Almond Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ali's Aplic Collection.

Cream Of Vegetable Soup

Cream Of Vegetable Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ali's Aplic Collection.

Chicken Corn Chowder

Ingredients for Chicken Corn Chowder:
Butter 1 tbsp
Spring onions 6
Flour 2 tbsp
Chopped cooked chicken breasts 2 cups
Salt 1/4 tsp
Freshly ground black pepper 1/4 tsp
Corn 1 cup
Corn ½ cup
Chicken broth 1 cup
Milk 2 cups
Grated cheddar cheese 1/2 cup

Method:
Melt butter. 
Thinly slice white portion of each spring onion. 
Add them to pan; sauté 2 minutes. 
Add flour; cook 1 minute, stirring constantly with a whisk. 
Stir in chicken, salt, pepper, 1 cup corn and stock; bring to a boil. 
Reduce heat, and simmer 5 minutes. 
While mixture simmers, combine the remaining ½ cup corn and milk in a blender; process until smooth. 
Add milk mixture to pan; simmer 2 minutes or until thoroughly heated. 
Ladle 2 cups chowder into each of 4 soup bowls; sprinkle evenly with green onion tops. 
Top each serving with 2 tablespoons cheese.

Mint Carrot Soup

Mint Carrot Soup by Zarnak Sidhwa

Hot and Sour Soup (Vegetarian)

Hot & Sour Soup
Ingredients

Chili sauce 2 tbsp
Corn flour 1 ½ tbsp
Soya sauce 1 tbsp
Vinegar 2 tbsp
Capsicum chopped 2tbsp
Spring onions chopped 2tbsp
Tomato sauce 2 tbsp
Carrots chopped 2tbsp
Cabbage chopped ¼ cup
Tofu (thinly sliced) 3 – 4 tbsp
Black Pepper powder 1tsp
Sugar ½ tsp
Salt to taste
Water 4 cups

Method

Mix 4 cups of water, chili sauce, Soya sauce, tomato sauce, vinegar, sugar, salt, pepper powder and bring to boil.
Now add all the chopped vegetables except tofu. 

Cook for a minute on a medium heat.
Dissolve corn starch in ½ cup water and add to the soup stirring constantly till it becomes thick.
Cook for a minute, add tofu slices.
Serve hot.

Hot N Sour Soup by Zarnak Sidhwa
Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Creamy Vegetable Soup

Creamy Vegetable Soup
Ingredients

French beans, finely chopped 10 – 12
Carrots, peeled & chopped 2
Green peas, boiled ½ cup
Butter 2 tbsp
Flour 2 tbsp
Milk 2 cup
Salt to taste
Crushed black peppercorns ¼ tsp

Method
Heat butter, add flour and sauté for a minute. 

Add French beans, carrots, green peas and sauté for three to four minutes.
Add three cups of water and cook till the vegetables are soft.
Add milk, salt and cook till the soup is thick. Add crushed peppercorns and mix well.
Serve piping hot.

Creamy Vegetable Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Cheesy Potato Soup

Cheesy Potato Soup
Ingredients

Butter 2 tbsp
Onion chopped 1 cup
Potatoes chopped 2 ½ cups
Chicken stock 3 cups
Cream 1 cup
Cheddar cheese shredded 1 ¾ cup
Dill ¼ tsp
Ground black pepper ¼ tsp
Salt ¼ tsp
Paprika a pinch

Method

Melt butter. 

Cook onion in butter until softened. 

Stir in potatoes and bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender. 

Purée potato mixture in a blender return to pot over medium heat. 

Stir in cream, cheese, dill, pepper, salt and paprika. 

Bring to a low boil and cook, stirring, until thickened.

Cheesy Potato Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Tom Kha Gai

Ingredients For Tom Ka Gai:
Chicken breast 2
Oil 3 tbsp
Coconut milk 2 cans
Water 2 cups
Minced ginger 2 tbsp
Fish sauce 4 tbsp
Lemon juice 1/4 cup
Red chili crushed 1/4 tsp
Turmeric 1/2 tsp
Green onion 2 tbsp
Coriander chopped 1 tbsp


Method:
Cut the chicken into thin strips and sauté in oil for 2 to 3 minutes util the chicken turns white.
In a pan, bring coconut milk and water to a boil.
Reduce heat.
Add ginger, fish sauce, lemon juice, crushed red chilies and turmeric.
Simmer until the chicken is done.
Sprinkle with sliced green onions and fresh coriander and serve steaming hot.

Tom Ka Gai by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Quick Chinese Chicken Corn Soup

Ingredients:

Water 2 cups

Chicken stock cubes 2 or Chicken stock 3 cupsChicken breast 2 or Cooked diced chicken 1 cup

Creamed corn 1 cup (You don't have to blend creamed corn as it is already blended. Can use tinned sweet corn kernels blended with a little water) 

Soya Sauce a little

Salt
Corn flour 1 tbsp
Cold water 2 tbsp
Egg whites 2
Parsley chopped 2 tbsp

Method:

Boil 4 cups water with 2 chicken stock cubes.
Add in a chicken breast cut in two.
When done, shred the meat.
Add the shredded meat in the stock again.
Add in some soya sauce and salt.
Add in blended corn (tinned) with little water.
(Note: The soup can be cooled and frozen if you want to save it. Cannot freeze after eggs and cornflour is added.)
Bring mixture to a boil over medium heat, stirring occasionally.Blend corn flour with cold water and add to soup.
Continue cooking, uncovered, for 3 minutes.
Beat eggs and in a slow thin stream add in the soup and let simmer on low till done.
Don't mix after adding egg.
Reduce heat to a simmer and cook.
Ladle soup into individual bowls and garish with parsley.CHICKEN CORN SOUP is ready to enjoy.

Chicken Corn Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Spinach Soup

Ingredients for Spinach Soup:

Spinach, chopped 3 cups
Spinach leaves 15 – 20
Onions, chopped 2 medium
Oil 1 tbsp
Bay leaf 1
Black peppercorns 7 – 8
Garlic, chopped 2 tsp
Salt to taste
Crushed black peppercorns ½ tsp
Vegetable stock 1 ½ cups
Milk 1 ½ cups
Mascarpone or cream cheese 4 tbsp

Method

Heat oil, add bay leaf, black peppercorns, onions and garlic and sauté.
Add spinach, salt, crushed black peppercorns and sauté till onion and spinach become soft.
Cool and grind with vegetable stock till smooth. 

Pour it back into the pan. 

Keep the remaining spinach leaves one on top of the other and shred finely.
Heat oil in another pan. 

Add shredded spinach and deep fry till crisp.
Drain. Add milk to the soup and mix well. 

For each portion shape 1 tbsp mascarpone cheese into a quennel using two tablespoons.
Pour soup into serving bowls, place the cheese quennel in the centre, place the fried spinach over the cheese and serve hot.

Spinach Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz

Cauliflower Soup

Ingredients for Cauliflower Soup:

Water ¾ cup
Cauliflower, chopped 1 cup
Potatoes cubed 1 cup
Celery finely chopped ½ cup
Carrots diced ½ cup
Onion chopped ¼ cup
Butter 1/4 cup
Flour ¼ cup
Milk 3 cups
Salt to taste
Black pepper to taste
Cheddar cheese shredded 4 ounces

Method

In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. 
Boil for 5 to 10 minutes, or until tender. 
Set aside. 
Melt butter in separate saucepan over medium heat. 
Stir in flour and cook for 2 minutes. 
Remove from heat, and gradually stir in milk. 
Return to heat, and cook until thickened. 
Stir in vegetables with cooking liquid, and season with salt and pepper. 
Stir in cheese until melted, and remove from heat.

Cauliflower Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz

Masoor Daal Soup

Ingredients for Masoor Daal Soup:

Split red lentil, soaked 1 cup

Onion, chopped 1
Garlic, chopped 2 cloves
Black pepper powder ½ tsp
Red chili powder ½ tsp
Salt to taste
Tomatoes, chopped 2
Lemon juice 2 tsp

Method 

In a pan add onion and garlic and roast for 2 minutes. 
Drain and add the split red lentils, 2 cups water, black pepper powder, red chili powder, salt and mix.
Add tomatoes, cover and cook. 
Cool and blend till smooth. 
Pour back into the pan, add lemon juice and mix and bring it to a boil. 
Pour into bowls and serve.

Masoor Daal Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz

Laksa

Ingredients For Laksa:

Boneless chicken 1/2 kg
Ginger 1 inch piece
Garlic 3-4 cloves
Onion 4
Lemon grass 2 inch piece
Sesame oil 3 tbsp
Chicken stock 3 cups
Fresh red chilies 2
Curry powder 1 tsp
Peas 100 gm
Salt to taste
Black pepper to taste
Lemon juice 1 tbsp
Coconut milk 1/2 cup
Noodles 1 cup
Spring onions 2-3
Cucumber 1 medium
Coriander leaves 1 tbsp
Mint leaves 1 tbsp
Lemon 2

Method:
Grind the ginger, garlic, onions and lemon grass to a paste.
Heat two tbsp of sesame oil in a pan and cook the chicken over high heat until golden brown.
Drain on absorbent paper in the same pan, heatthe remaining oil, add the ground paste and saute till fragrant.
Add the chicken stock, red chilies slices and mix.
Add the curry powder and peas, salt and pepper powder.
Stir in the lemon juice and coconut milk and bring to a boil.

To serve, place boiled noodles in individual serving bowls and add the chicken, spring onions, cucumber, fresh coriander and mint.
Pour the hot soup over, fix half a lemon on the rim of the bowl and serve immediately.

Laksa by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz

Mexican soup

Ingredients For Mexican Soup:

Corn 1/2 cup
Oil 2 tbsp
Onion 2
Celery 2
Garlic 1 tbsp
Carrot chopped 5-6 cloves
Salt to taste
Coriander powder 1/2 tsp
Cumin powder 3 cup
Vegetable stock 1
Jalapeños 1
Red capsicum 

Coriander a few sprigs

Method:
Heat 2 tbsp oil.
Add onion and celery .
Crush garlic and add and sauté for 2 minutes.
Add carrots, salt, coriander powder, cumin powder and mix well.
Add vegetables stock, cover and cook for 2 minutes.
Add half the corn, cover and continue to cook.
Add jalapeño and cook till carrot is soft.
Strain the stock into a bowl and put the solids into a mixer jar.
Add 1/4 cup cold vegetable stock and blend till smooth.
Pour the stained stock back into the pan, add the purée and mix well and bring to boil.
Add the rest of the corn, most of the roasted capsicum and mix.
Pour into a soup bowl and serve piping hot garnishing with remaining roasted red capsicum and a sprig of fresh coriander leaf.

Mexican Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz

French pea soup

Ingredients For French Pea Soup:

Green peas 1 1/2 cup
Butter 2 tbsp
Onion 1
Garlic 2-3 cloves
Leeks 1 tbsp
Iceberg Lettuce 2-3
Salt to taste
Black pepper to taste
Mint leaves 7-8
Vegetable stock as required
Cream 2 tbsp
Red capsicum few strips

Method:
Heat butter, add onion, garlic and leeks and sauté for 1 minute.
Add green peas, lettuce leaves, 1 cup water, salt and pepper powder and mix.
Add mint leaves and let the mixture come to a boil.
Cover and cook for 2-3 minutes.
Strain the peas and cool.
Purée with a little cold stock.
Pour this back into the pan and heat.
Adjust salt. Add cream and mix.
To serve place red capsicum strips in the centre of a soup bowl. 

Pour the soup all around it and serve hot.

French Pea Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz

Tomato Macaroni Soup

Ingredients For Tomato Macaroni Soup:

Macaroni 1/4 cup
Tomatoes 2
Butter 1 tbsp
Garlic 1 tsp
Onion 1
Tomato puree 4 tbsp
Vegetable stock 5 cups
Salt to taste
Black pepper 1/2 tsp
Basil leaves 8-10

Method:
Heat the butter.
Add garlic and saute till soft.
Add the onion and tomatoes, mix well and cook.
Add tomatoes puree and mix well.
Add the vegetable stock, salt, black pepper powder, mix well and cook.
Add the macaroni and basil leaves, mix well and serve hot.

Tomato Macaroni Soup by Zarnak Sidhwa
Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz