Italian Minestrone Soup

Ingredients
Kidney beans or white beans, boiled ½ cup
Stock cubes (chicken / vegetable) 2
Water 2 cups
Onion, chopped 1
Carrots, chopped 3
Celery, chopped 3 stalks
Potatoes, chopped 1 cup
Garlic, chopped 3 – 4 cloves
Olive oil 2 tbsp
Tomato paste 3 tbsp
Small macaroni, boiled 1 cup
Tomatoes, chopped 1 cup
Cabbage chopped 1 cup
Salt to taste
Black pepper to taste
Cheese, grated 1 tbsp

Method

Heat olive oil and sauté onion, garlic, cabbage, carrots, celery, potatoes, add tomato paste, chopped tomatoes, also add stock cubes and water. 

Let cook, add in beans once vegetables are done and then add macaroni, salt and pepper, simmer, garnish with grated cheese and serve hot.

Italian Minestrone Soup by Zarnak Sidhwa

Mushroom Ginger Soup

Ingredients for Mushroom Ginger Soup:
Button mushrooms, sliced 25
Ginger, finely chopped 1 ½ inch piece
Cooked rice ¼ cup
Oil 1 tbsp
Oil for deep frying
Bean sprouts 1 cup
Vegetable stock 6 cups
Soya sauce 1 tbsp
Salt to taste
Black pepper powder to taste
Sugar 1 tsp
Corn flour 2 tbsp
Vinegar ½ tbsp
Spring onion greens, chopped 2 – 3 stalks

Method

Heat oil in a wok and deep fry the cooked rice till crisp. 

Drain on absorbent paper and set aside. 

Heat one tablespoon oil in a non stick pan. 

Add ginger and sauté for a minute. 

Add mushrooms and toss on high heat for three to four minutes. 

Add bean sprouts and toss. 

Add five and half cups vegetable stock and allow to boil. 

Add soya sauce, salt, black pepper powder and sugar, mix well. 

Dissolve corn flour in the remaining vegetable stock and add this to the soup. 

Once the soup thickens, add vinegar and cook for one minute. 

Serve piping hot garnished with spring onion greens and crisp fried rice.

Mushroom Ginger Soup by Zarnak Sidhwa

Thai Chicken Soup

Ingredients for Thai Chicken Soup:
Coconut milk 2-1/2 cups
Ginger 1/2 cup
Lemon grass 15
Fresh lemon leaves 1
Onion, chopped 1/2
Chicken 1/2 cup
Salt 1/2 tsp
Hot thai chillies 5-6 small
Coconut cream 1 cup
Lemon juice 3 tbsp
Thai fish sauce 2 tbsp

Method:
Bring the coconut milk to a boil and add the galangal, lemon grass, onion and lemon leaves.
Add the chicken, salt and simmer slowly over low heat.
When the chicken is cooked through, pour the coconut cream into the soup, stir gently and when the soup returns to a boil, turn off the heat.
Add the fish sauce, lime juice and chillies.
Transfer to a bowl and serve hot.

Thai Chicken Soup by Zarnak Sidhwa

Thai Corn Soup

Ingredients

Vegetable stock 3 cups

Sweet Corn (cream style) ½ cup

Carrots, sliced ½ cup

Mushrooms, sliced 5 – 6

Spring onion greens, sliced 2 – 3 tsp

Spring onion, sliced 1

Green chili paste 1 tsp

Oil 1 tbsp

Salt to taste

Lime leaves 2

Lemon grass 1 stalk

Ginger 1 inch piece

Lemon juice 1 tsp

Method

Take the vegetable stock in a pan and add lemon leaves, lemon grass and ginger. 

Bring to a boil and let it boil for 5-7 minutes. 

Heat a little oil in a pan, add sliced onions, carrots, mushrooms and sauté for few minutes. 

Strain the stock and pour it over the sautéed vegetables. 

Add sweet corn and boil for 2-3 minutes. 

Add salt to taste and green chili paste. 

Add spring onion greens and coriander leaves. 

Add a little lemon juice for sourness and serve hot.

Thai Corn Soup by Zarnak Sidhwa

Potato Soup

Ingredients

Potatoes 2

Onion paste 2 tsp

Turnip 1

Tomato 1

Water 2 cups

Garlic paste 1/4 tsp

Ginger paste 1/2 tsp

Butter 4 tsp

Cumin seeds 1 tsp

Coriander leaves chopped 2 tsp

Salt to taste

Black pepper to taste

Sugar 1 tsp

Method

Boil potato, turnip and tomato till they are tender. 

Blend and pass through a sieve.

Melt butter; add cumin seeds, onion, ginger and garlic paste. 

Fry till it is golden in color. 

Add soup, coriander leaves, salt, pepper and sugar and boil well.

Potato Soup by Zarnak Sidhwa

Hot N Sour Soup

Ingredients

Chili sauce 2tbsp

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

Chopped cabbage ¼ cup

Tofu, cubed ½ cup

Black Pepper powder 1tsp

Sugar ½ tsp

Salt to taste

Water 4 cups

Method

Mix 4 cups of water, Chili sauce, Soya sauce, vinegar, sugar, salt, pepper powder and bring to boil. 

Now add all the chopped vegetables except tofu. 

Cook for a minute and dissolve corn flour in 1/2 cup water and add to the soup stirring constantly till it becomes thick. 

Cook for a minute, add tofu cubes. 

Serve hot.

Hot & Sour Soup by Zarnak Sidhwa

Croutons

Ingredients
Bread slices, crusts removed 4 – 6
Butter 2 tbsp
Garlic, chopped 1 tbsp

Method
Cut bread in cubes and sauté in butter and garlic.
Remove when brown and crisp. 
Drain on paper towels and let cool, use to top soups. 
They can also be baked in the oven for 10-15 minutes or till crisp.

Croutons by Zarnak Sidhwa

Spinach & Cauliflower Soup

Ingredients for Cauliflower Soup

Cauliflower half

Butter 1 tbsp

Onion 1 small

Chicken or vegetable stock 3 cups

Salt to taste

Black pepper to taste

Cream 2 tbsp

Ingredients for Spinach Soup

Spinach 250gm

Pine nuts 1 tbsp

Butter 1 tbsp

Garlic 1 clove

Onion 1 small

Chicken stock 2 cups

Parsley few sprigs

Corn flour 3 tsp

Salt to taste

Black pepper to taste

Method

For the cauliflower soup, melt butter, add in onion, cauliflower, stock, and cook till done.

Add in a blender and purée.

Push through a sieve and return soup to pan.

Season with salt and pepper, re-boil and add in the cream. 

Do not boil, but just heat through. 

For the spinach soup, add butter, crushed garlic, parsley sprigs, onion, spinach and stock, boil.

Add toasted pine nuts blend and then purée.

Press through a sieve.

Return soup to pan, add in combined corn flour and water.

Boil and add salt and pepper. 

Pour soups in two different jugs, with a jug in each hand pour individual soups in a bowl at the same time, then swirl gently and serve immediately.

Spinach & Cauliflower Soup by Zarnak Sidhwa

Chicken Noodles Soup

Ingredients
Chicken pieces 1 kg
Carrots, sliced ½ kg
Celery 2-3 sprigs
Onion, peeled and whole 1
Garlic, chopped 5 cloves
Parsley Few sprigs
Water 3 liters
Chicken stock cubes 2
Salt to taste
Black pepper to taste
Thin noodles, boiled 4 oz
Dill, chopped 2 tbsp

Method
In a large pan add chicken, carrots, parsley, onion, garlic and celery, add water and let boil.
Using a slotted spoon skim off the excess foam that rises to the top. 
Lower heat. 
Add cubes, salt and pepper, simmer gently covered, add more water if it evaporates. When chicken is done, remove from soup and de-bone and add back in. 
Discard bones, parsley and onion.
Spoon soup in individual bowls. 
Add noodles and garnish with dill and serve hot.

Chicken Noodles Soup by Zarnak Sidhwa

Carrot Soup

Ingredients
Butter 1 tbsp
Onion, chopped 1
Carrots, chopped 1 kg
Vegetable stock 1 ½ liters
Orange juice 1 cup
Salt a pinch
Black pepper ¼ tsp
Cream 1 cup
Greens of spring onions 3 tbsp

Method
Melt butter add onion, sauté. 
Add carrots and the stock, cover and simmer, stirring occasionally.
Let cook till done and then purée in a blender till smooth.
Return soup to a clean pan.
Add the orange juice, salt pepper, cream and let gently heat.
Spoon into individual bowls and then add a dollop of more cream and chopped spring onions greens only and serve.

Carrot Soup by Zarnak Sidhwa

Tomato Soup

Ingredients

Tomatoes 1 ½ lbs

Olive Oil 2 tbsp

Onion, chopped 1

Garlic, crushed 1 clove

Red capsicum, chopped 1 small

Chicken or vegetable stock 4 cups

Tomato paste 2 oz

Basil ¼ cup

Method

Removed seeds of the tomatoes, then peel and finely chop.

Heat the oil in a pan, cook the onion, garlic and red capsicum till soft. 

Add the tomato and cook another 10 minutes. 

Add the tomato paste, stock, salt and pepper to taste. 

Cover and let simmer for 15 minutes. 

Allow to cool slightly and put the mixture in a blender until it is smooth. 

Return to the pan and heat gradually. 

Add the fresh basil to the tomato soup, cook 2 minutes and serve.

Tomato Soup by Zarnak Sidhwa

Roast Chicken Soup

Ingredients

Olive oil 1 tbsp

Onions, chopped 2

Carrots, chopped 3

Thyme leaves chopped 1 tbsp

Chicken stock 1 ¼ liter

Roast chicken, shredded 300 gm

Frozen peas 200 gm

Yogurt 3 tbsp

Garlic crushed 1 clove

Lemon juice to taste

Method

Heat oil in a large heavy-based pan. 

Add onions, carrots and thyme, then gently fry for 15 minutes. 

Stir in stock, bring to a boil, cover, then simmer for 10 minutes.

Add the chicken, remove half the mixture, then purée with a stick blender. 

Tip back into the pan with the rest of the soup, peas and seasoning.

Then simmer for 5 minutes until hot through. 

Mix the yogurt, garlic and lemon juice, swirl into the soup in bowls, then serve.

Roast Chicken Soup by Zarnak Sidhwa

Cheese Tartlets

Ingredients

Puff pastry ½ kg

Cheddar cheese 2 tbsp

Butter 1 tbsp

Egg 1

Paprika a pinch

Method

Roll out puff pastry and press into small patty tins. 

Fill with the butter, egg, paprika and cheese.

Bake at 200 degrees C for 10-15 minutes or till done.

Cheese Tartlets by Zarnak Sidhwa

Parmesan Biscuits

Ingredients

Cold unsalted butter 100 gm

Flour 100 gm

Salt a pinch

Paprika powder a pinch

Mustard powder 1 tsp heaped

Cheddar cheese grated 50 gm

Parmesan grated 50 gm

Egg, beaten 1

Method

Preheat the oven to 180C. 

Place the butter and flour into the bowl of a food processor with the salt, paprika, mustard powder and cheeses.

Process together till the mixture comes together. 

Wrap in cling film and leave to chill in the fridge for at least 30 minutes. 

Lightly flour a work surface and gently roll out the pastry to about 1/4ïnch thickness.

Cut out the biscuits using a cutter. 

Lay them out on a greased baking tray. 

Carefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan. 

Bake for 10 minutes, or until they are golden. 

Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool.

Parmesan Biscuits by Zarnak Sidhwa

Peas & Mint Soup

Ingredients

Olive oil 1 tbsp

Butter 1 tbsp

Spring onion, sliced ½ bunch

Potato, diced 1

Hot vegetable stock 1litre

Peas 1 cup

Mint leaves ½ bunch

Method

Heat the olive oil and butter in a heavy based pan. 

When foaming, add the spring onions and potato. 

Gently fry without coloring for about 5 minutes. 

Stir in the stock, bring to the boil and simmer for 10 minutes or until the potato is tender. 

Stir in the peas, bring to the boil again, then cook for about 3 minutes until they are just done. 

Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth. 

To serve, heat the soup and divide between bowls. 

Scatter with mint and sliced spring onions, if you like, and serve with the Parmesan biscuits on the side.

Peas & Mint Soup by Zarnak Sidhwa

Vegetable Stock (Sabjiyon ki Yakhni)

Ingredients

Cabbage half

Cauliflower half

Carrots 2

Leek 1

Onion 1

Parsley Few sprigs

Celery 1 stick

Salt to taste

Black pepper to taste

Method

In a large pan add the carrots, cabbage, cauliflower, onion, leek, parsley, celery, salt and pepper and water and let boil, skim the foam off the surface with a slotted spoon let simmer for an hour and then strain and cool and use.

Vegetable Stock (Yakhni) by Zarnak Sidhwa

Chicken Yakhni

Ingredients
Chicken bones 1 kg
Carrots 2
Onion 1
Leek 1
Parsley 2 sprigs
Salt 1 tsp
Black pepper 8 – 10

Method
In a large pan add the chicken bones, carrots, onion, leek, parsley, salt and pepper and water and let boil, skim the foam off the surface with a slotted spoon let simmer for an hour and then strain and cool and use.

Chicken Stock (Yakhni) by Zarnak Sidhwa

Soup Week 1 - Nov 05 to Nov 09, 2012

Recipe line up for Soup Week 1 - Nov 05 to Nov 09, 2012

1. Peas & Mint Soup, Parmesan Biscuits, Chicken Stock And Vegetable Stock

2. Carrot Soup, Roast Chicken Soup, Tomato Soup And Cheese Tartlets

3. Chicken Noodles Soup, Spinach & Cauliflower Soup And Croutons

4.  Potato Soup, Hot N Sour Soup And Thai Corn Soup

5. Thai Chicken Soup, Mushroom Ginger Soup And Italian Minestrone Soup