Chicken soup by Giorgo
1.First we have to boil the chicken with water and oil.
2.Second we put some carrots and we leave it to boil together for about 15 minutes.
3. Before we finished with the boiling we put some butter on it to give more taste on the soup.
Amellia’s Family Soup Recipe
This is our super easy family recipe, you can change any of the vegetables depending on what you’ve got in the cupboard/garden.
1 large/2 small onion
1 broccoli (we could use green beans and runner beans instead)
2 sweet potatoes or half a small pumpkin
Plus any other vegetables you’ve got1 potato
1 teaspoon of curry powder
1 teaspoon of dried herbs
1 tablespoon of flour
1 pint of chicken/vegetable stock
Peel and chop the vegetables, fry the onion in a tablespoon of oil. Add all of the vegetables and sprinkle the flour, curry powder and herbs over and stir. Add the stock and top up with water if required until it just covers the vegetables. Bring to the boil and simmer for about an hour or until all the vegetables are really soft. Blend and Serve – “yummy!”
Caribbean Chicken Soup by Jasmine
- 1/2 a Chicken (cut up into 8 pieces)
- 2 sprigs of Thyme
- 1/2 lb of Yellow Yam
- 2 Irish Potatoes
- 1 Stick of Scallion
- 1 tablespoon of salt
- 1 packet of Jamaican Chicken Noodle or Chicken soup
- 1 Cho Cho (Christophine) cut up into 1 inch pieces
- 2 lb pumpkin Squash cut up into 1 inch pieces
- 1 oz butter
To make dumplings:
- 1 cup flour
- 1 tablespoon cold butter
- 1/2 teaspoon salt
- 3-4 tablespoons water
In a stock pot, add 6 pints of water and then add salt to taste. Bring water to the boil then add chicken, pumpkin, and cho cho together. Boil for 30 minutes.
Peel the skins off the yellow yam and potatoes and wash these root vegetables in cold water to remove the dirt. Cut each vegetable into 4 slices then add them to the pot.
You can add small dumplings to the soup at this time if you wish. To make dumplings mix flour and salt together in bowl. Cut butter into pieces and add into the flour with a fork. Add a tablespoon of water at a time until it comes together. Flour your work surface and knead the dough. When ready divide into small balls and roll into your desired shape.
The heat should be turned to high at this point. Boil for 15 minutes.
Now you can add the rest of the ingredients to the pot. Turn the heat down to medium, and now cook for another 10 minutes. Then simmer for another 5 minutes.
Check the yellow yam to make sure it is soft. If not, cook until it becomes soft but not mushy.
Tip: You can speed up the time to prepare this chicken soup by slicing the yellow yam into thin slices
Carrot and ginger soup by James
3 tbsp unsalted butter
1 1/2 pounds carrots peeled and sliced thin
2 cups chopped white or yellow onions
1 teaspoon minced ginger
2 cups water
3 large strips of zest from an orange
chopped chives, parsley, dill or fennel for garnish
2 cups chicken stock or vegetable stock
1.Melt the butter in a soup pot over medium heat and cook the onions and carrots, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the onions and carrots as they cook.
2.Add the stock and water and ginger and the strips of orange zest. Bring to a simmer, cover and cook until the carrots soften,about 20 minutes.
3.Remove the strips of orange zest and discard. working in small batches, pour soup into a blender and purée until completely smooth. only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off. Add more salt to taste.
Dads French Onion Soup by Charlie
1 KG Onions – Peeled and sliced
2 oz/100g Butter
2 table Spoons of Olive Oil
2 Litres of Beef and Vegetable Stock
8 Slices of French Bread
100 Grams of Grated Cheese (Your Favourite)
2 -3 cloves Crushed Garlic (Less or more to taste/type of garlic)
Salt and Pepper
3 teaspoons plain flour
Chorizo Sausage cut into small pieces
1 tsp sweet smoked paprika
Teaspoon of Mustard Powder
1 egg beaten
1) On a medium heat add the olive oil and fry off the Chorizo pieces until they are starting to brown. If No chorizo add the paprika with the flour on step 3.
2) Add the Butter – and onion – Start to brown SLOWLY – until caramelized – Time is essential here – up to 60 mins. Lower the heat if things are going too fast.
3) After around 40 mins of browning add the Garlic and switch the oven on to around 200 degrees Celsius/ Gas 6. At the same time place the flour and paprika on a baking tray at the top of the oven. Cook the onions for the remaining 20 minutes at the same time allowing the flour to toast slightly in the oven
4) Stir in the toasted flour and paprika to the onions. Fry off for a couple of minutes. Add the stock, stir – taste and season with Salt and Pepper. Bring to a simmer and Cook for a further 30 mins
5) Mix Egg/Cheese/Mustard powder in a bowl
6) Spread the cheese mixture onto one side of each of the sliced French Bread
7) Place the Bread on the bottom of a large deep/flat Dish/Pan
8) Pour over the soup (the bread should float to the top and place in the middle of the preheated oven until Browned on top and bubbling
This is my Mum’s favourite recipe. She is not sure what country it comes from, but they eat a lot of lentils in Egypt! by Zach
55g/2oz unsalted butter
1½ tbsp grated fresh ginger
¼ tsp each ground allspice, ground cumin, and chilli powder
½ tsp each curry powder and ground coriander
2 onions finely chopped
1 parsnip, chopped
1 stick celery
1kg/2¼lb carrots, sliced
85g/3oz split red lentils, rinsed
25g/1oz long-grain rice
1.7 litres/3 pints vegetable stock
400ml/14fl oz tin coconut milk
2 tbsp fresh lime juice
3 tbsp chopped coriander
Melt the butter in a heavy-based pan and add the ginger, allspice, cumin, chilli powder, curry powder, and ground coriander.
Cook over a low heat for three minutes, stirring continuously. Add the vegetables, stir to combine, and cook for a further eight minutes. Stir in the lentils and rice before adding the stock. Bring to the boil and simmer for 30 minutes or until the vegetables are tender and the lentils have started to break down.
Blend the soup in a liquidiser or food processor until smooth. Return to the heat and add the coconut milk, lime juice, and coriander. Heat through but do not let it boil again. Serve immediately.
Famous swedish pea soup by Lewis
500 g (1¼ lb) dried yellow split peas
1 tbsp olive oil
2 sticks of celery, trimmed and finely diced
2 onions, peeled and finely chopped
½ tsp dried thyme
½ tsp dried oregano
500 g (1¼ lb) unsmoked ham hock
2 litres (8 cups) ham or chicken stock, made with 3 bouillon cubes
salt and freshly ground black pepper
1 tsp chopped fresh thyme and/or marjoram
1. Rinse the split peas in cold water and leave to soak overnight. Drain them and put them to one side.
2. Put the ham hock in a pan and cover with water. Bring to the boil and simmer for a couple of minutes. Turn off the heat and discard the water.
3. Put a large saucepan on a low heat and add the oil. Once hot, add the celery, onions and dried herbs and cook for 10 minutes, stirring occasionally until soft but not coloured.
4. Add the peas, ham and stock and heat until simmering with the lid on for 50 minutes.
5. Use tongs to pull out the ham and move it to a board. Chop and shred it up, discarding any rind and fatty pieces. Roughly mash the peas with a potato masher, then stir in the shredded ham and the fresh thyme and/or marjoram.
5. Season the soup with salt to taste before serving, although because the meat is salty, the soup may not need any extra salt.
Oriental vegetable soup by Ryan
what you need:
3 cups of chicken broth
1 tea spoon soya source
2 table spoons sliced scasallions
3/4 cup frozen sugar snap pea
2/3 cup fresh bean sprout
3/4 cup sliced mushrooms
`1 table spoon freshly grated ginger
1 cup cooked fine noodles or 1 cup capellini
1 combine the chicken broth, soy sauce, scallions and peas in large saucepan; bring to boil. 2 reduce heat, cover, and simmer for an additional 5 minutes. 3 add the bean sprouts, mushrooms, and ginger; simmer for 5 more minutes. 4 add the cooked noodles and heat for 2-3 minutes; serve hot. (then there is your soup :D)
Italian vegetable soup by Leon
2 each of onions and carrots, chopped
4 sticks celery, chopped
1 tbsp olive oil
2 tbsp sugar
4 garlic cloves, crushed
2 tbsp tomato purée
2 bay leaves
few sprigs thyme
3 courgettes, chopped
400g can butter beans, drained
400g can chopped tomatoes
1.2l vegetable stock
100g parmesan or vegetarian equivalent, grated
140g small pasta shapes
small bunch basil, shredded
1. Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
2. Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you’re freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.
Kangaroo Tail Soup by Molly
Kangaroo tail (3lbs)
1 stick of celery
Salt and Pepper
2 1/2 pints of water
1 teaspoon parsley
Wash and trim the fat from the tail and chop it up into pieces. Add the meat to a pot with the water, salt and pepper.
Bring the meat to the boil and skim the fat from the water. Dice the vegetables and add them to the meat and water. Simmer for 2 1/2 hours.
Once cooked, skim the fat and add the parsley.
Serve and enjoy.
My Great Grandad and Gran lived in East Africa in the 1950’s my Gran was born in Dar-es-Salaam about 1 hour south of Nairobi.
They make a lot of fish soup with beans and coconut milk.
Curry soup is popular, using home-grown produce and spices.
People eat soup for breakfast as well as lunch and tea ! My Great Gran has cooked banana soup for us before – yuk !
My favourite soup is tomato, made with fresh tomatoes made by my Grandad.
by Amy T
Chinese Chicken & Sweetcorn Soup by Ellie
600ml Chicken Stock
1.5 tbsp Light Soya Sauce
100g Chicken Breast, cut into strips
2 Chinese mushrooms, soaked until softened and then cut into strips
1 Spring Onion, chopped
1 egg, beaten
In a saucepan, bring the chicken stock to the boil, add the light soya sauce, add the chicken breast and cook for 2-3 minutes until it turns opaque. Skim any scum from the top, as and when necessary.
- Then, add the Chinese mushrooms and sweetcorn. Cook for 1-2 minutes. Blend the cornflour with about 2 tbsp of water, stir into the sauce until the required thickness is reached.
Using a fork, stir in circles constantly whilst pouring the beaten egg into the soup. Keep stirring until the egg is cooked through and become little strands in the soup. Sprinkle the chopped spring onion. Serve warm.
1 small sliced leek, 400g carrots roughly chopped
1 tsp clear honey
small pinch dried chilli flakes (optional)
1.5 litres vegetable stock
1. Melt the butter in a large saucepan over a medium heat. Add the leeks to the pan, then cook for 3 mims until starting to soften. Add the carrots, honey, chilli (if you want to use) and bay leaf, then cook for 2 mins
2. Pour in the stock, bring to the boil, then simmer for 30 mims. Blend the soup I’m batches, return to a clean pan, then season to taste. When ready to serve, bring back to simmer, then ladle into mugs. Add a swirl of soured cream or yogurt and serve with garlic bread or bacon butties
New Zealand Pumpkin Soup by Grace & Sophie
1 whole pumpkin
1 large onion, finely chopped
1 ½ teaspoons chicken stock
1 ½ teaspoons green herb stock
1 ½ teaspoons sugar
½ teaspoon nutmeg
- Put the pumpkin in the microwave for 20 minutes. Allow to cool. Cut off the skin and chop in to small pieces.
- Fry the finely chopped onion in a very large saucepan.
- Add the pumpkin and all the other ingredients. Cover with hot water and simmer until the pumpkin is soft.
- Mash with a potato masher until it is very smooth, or whiz in a food processor.
- Add some water if it is too thick but make sure you don’t make it too runny.
Add a dob of plain yoghurt or a sprinkle of chopped parsley to decorate.
Tuscan Bread and Tomato Soup (Ribollita) by Jacob
serves 4 to 6
You will need:
2 tablespoons olive oil
4 large garlic cloves, chopped
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery sticks, chopped
1 dried bay leaf
10-ounce bag frozen spinach
2 cans cannellini beans with liquid
6 cups chicken stock (or vegetable stock, for a vegan adaptation)
One 15-ounce can (1 3/4 cups) tomato pureé
9 ounces day old bread, torn in pieces, about 3 cups
1/4 cup fresh basil, chopped
Parmesan cheese, grated (optional)
1. Heat a heavy-bottomed pot over a medium-high heat.
2. Add the olive oil.
3. When the oil is hot, add the garlic, onion, carrots, celery, and bay leaf and season with salt and pepper.
4. Sauté until softened for 5 to 7 minutes.
5. Add the frozen spinach and sauté for a moment to break up any large clumps.
6. Add the beans, stock and tomato pureé and bring soup to the boil.
7. Stir in the bread and reduce heat to a simmer. Then cook until soup thickens slightly.
8. Remove from heat and stir in chopped basil.
9. Remove bay leaf and serve topped with grated Parmesan cheese.