#quick soup

ITS SOUP SEASON!!! With the the cold days setting in what feels super fast this year, I love to have a nice bowl of warming soup on a cold day… I like to make a big batch of soup at the beginning of the week once it gets chillier, so I have a delicious warm lunch without much effort though out the week. Or have some soup batch cooked in the freezer, for those times where I have no time. When I…

‘Five a Day Hill’ Soup

‘Five a Day Hill’ is where Gertie Garlic, Sally Strawberry, Mandy Melon, Pedro Pear and Monty Mushroom live!  They are a healthy gang hence the name!  I wrote this set of stories during a series of workshops presented on the Sunday Challenge programmes. The aim was to motivate children to create and illustrate their own stories. The workshops can be found on the Jumble Fun channel.              …

Recipe #55 - Quick Soup from “Easy To Make Soups and Broths” - Ministry of Food Leaflet no. 15

I’m currently fighting off a cold so I wanted something quick but wholesome and “Quick Soup” looked like it would fit the bill.

The amounts of veggies this recipe calls for are minute.  Among the veggies is 2oz cabbage.  So I sliced up a small amount of cabbage and weighed it and discovered it was 4oz worth!  In the end I put a bit of extra veggies in there because I’d already cut them or just wanted to use up the last bit.

Bhabi’s Kitchen is sharing a very simple soup recipe which will be enjoyed by everyone at home. Say your farewell to winter season while serving this delicious soup. Serve it with fried fish crackers, garlic bread or plain as it is. Try it out and let us know your feedback! Cuisine: Chinese-Asian Type: Starter / Appetizer / Snack   Ingredients s. no Ingredient Quantity 1 Chicken Broth/Stock…

NEW BLOG POST: Simple, Soulful #Soup #ChineseCooking #quick #easy

I don’t know about you, but this time of year for me just screams for soup. All kinds. Veggie, chicken, beef… Asian, Irish, or Latin. I’m not picky. I just want a big bowl of something hot and flavorful.

This soup definitely fits the bill, in my opinion. It’s not your standard soup, though. I learned how to make it last quarter in school when we were studying the cuisine of China. It’s called…

Roasted Tomato Soup Recipe

[yumprint-recipe id='80']

  600 millilitres water 2 1/2 cups (400 grams) frozen peas 2 spring onions, roughly chopped 1 tablespoon lime juice (approximately 2 limes or can use lemons) pinch of salt 4 tablespoons basil pesto sour cream to serve (optional)

  Add peas, spring onions, lime juice and salt to water and boil until peas are cooked, about 5-8 minutes.

  Do not drain, using a stick blender or food processor, blend together pea mixture with basil pesto.

  Serve and garnish with fresh basil leaves and a swirl of sour cream.