Soups

Chicken & Pepper Soup

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Ingredients:
1 chicken breast (large pieces)
1/2 green pepper (tiny pieces)
1/2 red pepper (tiny pieces)
Handful chopped coriander
2 tbsp vinegar
3 tbsp dark soy sauce
2 veg oxo stock cubes
Salt to taste
1/2 tsp crushed ginger and garlic
1/2 tsp crushed green chillies
Sweetcorn
Corn flour

Method:
1. Boil chicken cubes in water. Once cooked remove chicken let it cool and them tear it into small pieces. Do not discard the chicken stock water.
2. In a pan add a little oil and soften the peppers. Then add the garlic, ginger and chillies. Cook for a little while.
3. Then add the teared chicken.
4. In a seperate pan water add the stock cubes to some water and dissolve fully. Then add to the chicken and pepper mix.
5. After this add the vinegar, soy sauce and some corn flour to thicken.

Serve with warm petite pain bread.

Enjoy x

Love from Foodie Shereen Bham

Minestrone Soup

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Ingredients:
1 large leek
3 large carrots
1 medium onion
1 spring onion
2 potatoes
4-5 bay leaves
1 1/2 tsp dry or fresh basil
1 tsp dry mixed herbs
Pinch of red chilli powder
Handful of soup pasta
2-3 tbsp oil
2 stock cubes

Method:
1. Chop the onions, spring onion and leeks. Fry in oil for a few minutes till soft.
2. Then add all herbs and stock cubes. Mix together.
3. Chop the rest of the vegetables chunky. Add the potatoes, carrots, pasta and 1 1/2 pint boiling water to the mixture. Leave to simmee simmer till vegetables and pasta cooks and the soup becomes thick.

Serve with garlic bread or fresh bread.

Enjoy x

Love from Foodie Aiysha Haji

Mushroom Soup

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Ingredients:
Butter
Mushrooms
Vegetable stock
Potatoes (diced)
Boiling water
Black pepper
Salt to taste

Method:
1. Fry the mushrooms in butter.
2. Then add the diced potatoes, stock, salt, pepper and boiling water according to how much soup you wish to make.
3. Bring the water to a boil and then simmer on a low heat till potatoes are cooked.
4. Use a hand blender to thicken half the soup a little. Leave the other half chunky. 5. Mix together and leave to simmer for a further five to ten minutes.

Serve with bread.

Enjoy x

Love from Foodie Aiysha Haji

Butternut Squash Soup

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Ingredients:
Olive oil
Butternut squash
Carrots
Peppers
Salt
Black pepper
Chinese 5 Spice
Onions
Chilli flakes
Crushed ginger and garlic
One stock cube
Chopped coriander

Method:
1. Peel, deseed and chop the butternut squash into big chunks. Chop the carrots and peppers also and spread it all on a roasting tray. Season with salt and black pepper,  a pinch of Chinese 5 spice, a few tablespoons of olive oil and let it roast in a preheated oven at gas mark 6 for 30-45min.
2. In a pot add chopped onions and olive oil and fry till onions are soft.
3. Then add a big pinch of chilli flakes (more if you like it spicier) and 1tsp of crushed garlic, a couple of chicken/veg stock cubes and boiling water. Mix till the stock cubes dissolve.
3. Add the roasted butternut squash, carrots and peppers to the pan and simmer for 20min.
4. Then blend the mixture with a hand blender till you get a smooth soup-like consistency. Adjust the salt according to taste.
5. Add a few tablespoons of cream and mix.

Garnish with chopped coriander and serve.

Enjoy x

Love from Foodie Aiysha Haji