THREE SOUP RECIPES TRIED AND TESTED AT HOME

Let’s get cozy with bowls of goodness

Mahvish Ahmed

Curled up under blanket by the fireplace, a Netflix binge plan in mind and a huge bowl of warm soup in your hands…hmmmm…that does sound super attractive, given the weather, doesn’t it? Soups can help you fight the winter chills, they make a great meal when you’re looking for options lighter than nihari and paaye and they can be yummy and nutritious at the same time. As condiments, play with different types of bread (try Pie in the Sky for some great options), get hold of some soup sticks or prepare simple hunter beef sandwiches for a perfect winter touch (our mouth is already watering for Hanifia).

This month, we have been pretty active in the kitchen, testing some recipes at home. Here are three of our favourite ones for you to try and love. Get hold of some spinach, tomatoes and potatoes and get ready for soup-ilicious times ahead.

Cream of Tomato Soup

Ingredients

6 cups chicken stock

4 large tomotos

1 medium sized carrot

1 small sized onion

1 tsp soya sauce

A few drops of vinegar

Corn flour

½ cup cream

Salt and pepper to taste

.

Method

1. Chop onions, tomatoes and the carrot in small pieces and sauté in some oil (or butter).

2. Add the vegetables to the stock and allow to cook on medium heat in the broth for an hour.

3. Use a hand blender to make sure no big chunks of vegetables are left in the soup.

4. Add the vinegar, soya sauce, salt and pepper.

5. Use some corn flour to thicken the soup according to how you like it. (If you like the soup thin, corn flour can be skipped.)

6. Beat the cream and add a few teaspoons to a bowl of soup and serve.

Creamy Spinach Soup

Ingredients

6 cups chicken stock

500 grams roughly chopped spinach

1 cup chopped broccoli

1 small onion

1 clove of garlic, crushed

1 cup milk

½ cup cream

Salt and Pepper

Method

1. Melt some butter in pan and lightly sauté onion and garlic

2. Warm the broth and add in the in the onion, garlic, spinach and broccoli.

3. Allow to cook for an hour on medium heat and then use a hand blender to blend in the vegetables. Make sure no big chunks are present in the soup.

4. Add milk and allow to cook for another 15 minutes. Season with salt and pepper.

5. Add 2-3 tablespoons of cream to each bowl and mix before serving.

Potato and Cheese Soup

Ingredients

6 cups chicken stock

4 large potatos

1 medium sized carrot

½ stock celery

8-10 leaves of parsley

2 tablespoons flour (white)

4 tablespoons melted butter

¾ cups of shredded cheddar cheese

Salt and Pepper

Method

1. Chop potatoes, carrots, and celery in small pieces

2. Add to the broth and allow to cook on medium heat till all vegetables are cooked and soft

3. Use a hand blender to blend in all the vegetables till no big chunks are left behind

4. In a blender, add butter, flour and parsley and blend to form a paste

5. Add the paste to the soup. Allow to cook for another 15 minutes on low heat

6. Add the cheese and season with salt and pepper

7. Allow the soup to stand for 5 minutes before serving