Catalan Soup Recipe

Ingredients:

1 tablespoon vegetable oil
900g/2lb beef mince
2 carrots, chopped
2 onions, chopped
2 tomatoes, chopped
25g/1oz plain flour
1.2 litres/2pt hot vegetable stock

Preparation:

• Heat the oil in a flameproof casserole dish over a medium heat. Sauté the beef until it is just cooked, then remove and keep to one side. Sauté the carrots, onions and tomatoes in the same pan for a few minutes, stirring continuously to prevent sticking.
• Blend in the flour using a wooden spoon, and cook for a few more minutes. Return the cooked mince
to the casserole.
• Cover the mixture with the hot stock, and simmer the soup gently for about 45 minutes. Serve hot.

Carrot & Coriander Soup Recipe

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

Preparation:

• 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.

Boston Bean Soup Recipe

Ingredients:

850g/13⁄4lb canned cooked pinto
beans, drained
2 tomatoes, chopped
1 celery stick, sliced
1 medium onion, chopped
1 bay leaf
450ml/3⁄4pt beef stock
salt and freshly ground
black pepper

Preparation:

• Put the beans, tomatoes, celery,onion, bay leaf and stock in a medium saucepan. Cover the pan, and bring the mixture to the boil over a medium-high heat.
• Reduce the heat and simmer for about 20 minutes until the vegetables are quite soft. Leave the soup to sit, uncovered, for a further 20 minutes. Remove the bay leaf.
• Pureé half the soup in a blender or food processor. Mix into the remaining soup. Season to taste with salt and pepper, and serve

Bacon & Split Pea Soup Recipe

We present you a very easy to make soup recipe.

Ingredients:

50g/2oz dried split peas
25g/1oz butter
1 garlic clove, finely chopped
1 onion, thinly sliced
175g/6oz long-grain rice
2 tablespoons tomato purée
1.2 litres/2pt vegetable stock
175g/6oz carrots, diced
2 tablespoons chopped fresh
flat-leaf parsley
4 tablespoons single cream
100g/4oz streaky bacon rashers
salt and ground black pepper

Preparation:

• Cover the split peas with plenty of cold water, cover loosely and leave to
soak for at least 12 hours.
• Melt the butter in a heavy saucepan over a medium heat, add the garlic
and onion, and cook for 2–3 minutes until soft but not coloured. Add the
rice, drained soaked split peas and tomato purée, and cook for a further
2–3 minutes, stirring constantly to prevent sticking. Add the stock, bring
to the boil, then reduce the heat and simmer for 20–25 minutes until the
rice and peas are tender. Remove from the heat and allow to cool.
• Blend three-quarters of the soup in a blender or food processor to form a
smooth purée. Pour into the remaining soup in the saucepan. Add the
carrots and cook for a further 10–12 minutes until the carrots are tender.
• Stir in the parsley and single cream. Keep warm.
• Finely chop the bacon and put in a frying pan over a gentle heat. Sauté
until the bacon is crisp. Remove and drain on kitchen paper. Sprinkle
over the soup, and season well with salt and pepper. Serve immediately.

Chilled Avocado Soup Recipe

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

Preparation:

• 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.

Jerusalem Artichoke Soup Recipe

Ingredients:

1 onion, sliced
50g/2oz butter
700g/11⁄2lb Jerusalem artichokes,
peeled and sliced
600ml/1pt milk
salt and ground white pepper

Preparations:

In a heavy saucepan over a low heat, gently sweat the onion in the butter until soft and translucent. 

• Add the artichokes to the onion.Cook, covered, for 10 minutes,stirring a few times.
• Add 600ml/1pint water and the milk. Season with salt and pepper to taste, and simmer slowly – do
not boil or the milk may curdle.
• Purée the soup using a blender or food processor. Taste and add more seasoning if needed. Reheat
gently and serve.

Almond Soup Easy Recipe

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

Preparation:

• 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 beurre manié 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

Houlihan's Baked Potato Soup Recipe

Ingredients:

2 Cups potatoes, diced but unpeeled
1/4 lb butter
2 Cups finely diced yellow onions
1/2 Cup flour
1 quart warm water
1/4 Cup chicken bouillon
1 Cup potato flakes
2 Cups heavy cream
2 Cups milk
1/2 teaspoon Tabasco
Salt, pepper, garlic powder and dried basil to taste

Preparation:

Saute onions in melted butter for 10 minutes in large kettle. Add flour
to onions and butter and cook for four to five minutes, stirring until
flour is absorbed.
In a separate container, combine water, chicken bouillon, potato flakes,
and seasonings. Stir until thoroughly mixed and no lumps remain.
Add to onion mixture, one pint at a time.
Add milk and cream, stirring until smooth and lightly thickened.
Reduce heat and simmer for 15 minutes.
In a separate container, the potatoes should be covered with water,
brought to a boil, and simmered for 20 minutes.
Combine the potatoes with the soup to complete.

Moroccan Soup

This Moroccan soup is one of the best foods for Ramadan as it gives full energy after having fasting. The soup has all the healthy essentials including meat, lentils and vegetables so try this recipe of soup at home for Iftar.

Ingredients:

400 gm lamb pieces
1 tsp turmeric powder
1 tsp cayenne pepper
1 tsp cinnamon
¼ tsp ginger (minced)
2 garlic cloves (minced)
2 tbsp butter
¾ cup chopped celery
2 onions (chopped)
½ cup parsley (chopped)
2 cup canned tomatoes (chopped)
Salt to taste
¾ cup red lentils
1 cup garbanzo beans
¼ cup egg noodles
2 eggs

Preparation:

1. Sauté onion, ginger and garlic in butter for 2 min.
2. Add lamb pieces with cinnamon, cayenne, turmeric and salt and bring to boil, after that cover the pan and simmer for 15 min.
3. Now add lentils, garbanzo, celery, parsley and tomatoes and simmer for 90 min until all the ingredients become tender and soft completely.
4. After that add noodles and beaten eggs and cook for 5-10 mi more.
5. Remove the pan from heat, transfer the Moroccan soup in serving bowl and squeeze lemon juice on top.

Chicken Corn Soup Recipe

Soups are healthy and nutritious . Cooking soups is very easy and even simple when making chicken corn soup. You can see the picture of soup above . By adding chicken to this recipe , it becomes more tasty and everyone will enjoy it .

Ingredients:
4 cup chicken stock
2 cup corns with stock
Black pepper to taste
Salt to taste
Chinese salt to taste
1 tbspn soya sauce
1 tbspn chili sauce

Preparation:

1. Boil corns with 4 cups water. Make sure corns completely cook (it will take more time approx: 45-60 minutes depending upon the corn).
2. In a deep pan add chicken stock, corn with stock, salt pepper, soya sauce and chili sauce and cook for 5-10 minutes.
3. In a bowl dissolve 3-4 tbspn corn flour in ½ cup water.
4. Slowly add corn flour paste in the stock mixture (add corn flour according to your need how much you want thick soup)
5. Beat one egg and pour very carefully in the soup so that very thin layers (strips) of egg form.

Cabbage Soup Diet Recipe

Vegetable soups are rich in vitamins and minerals and very similar is the case with cabbage soup. This is also called cabbage soup diet as it is a common thinking and understanding that cabbage soup helps in loosing weight since it aids in burning fats. You must have seen banners indicating seven day cabbage soup diet plan on something similar to this . But the fact is that it can be taken when ever you feel like and it doesn’t taste too bad either.

Ingredients:
6 large green onions
2 green peppers (chopped)
3 tomatoes (take out seed part and cut into cubes)
3 Carrots (julienne thick)
1 Container Mushrooms (diced)
½ head of cabbage (cut in medium size)
4 cups chicken stock
8 cups V8 juice
Salt as required
Pepper as required
Parsley as required
2 tspn garlic powder

Preparation:

1. Cut onions in circular shape of thick slices.
2. Put all the vegetables in a soup pot except tomatoes.
3. Now add chicken stock and V8 juice in the vegetables. Let vegetables cook on low heat.
4. When vegetables are half done, add tomatoes in it and cook for at least 40mins till all vegetables become completely tender.
5. After that add some seasoning to it according to your taste.