Soup Archives - Lara Abdulhadi https://larahadi.com/category/the-chef/soup/ Mother of Two & Food Activist Sun, 25 Apr 2021 04:19:02 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 Shishbarak Soup https://larahadi.com/2021/04/25/shishbarak-soup/ https://larahadi.com/2021/04/25/shishbarak-soup/#respond Sun, 25 Apr 2021 04:19:00 +0000 https://larahadi.com/?p=6638 Delicious and tangy that you can make if you don't have enough Shishbarak to make a meal, or even to enjoy this one of a kind soup.

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When I did the Manti recipe earlier in the month I learnt that Armenians enjoy it baked or as a soup. So I figured the same concept can be adapted to Shishbarak! Man was I right, it was quite tasty. (Recipe posted earlier today). I then learned that some people make Shishbarak soup but with chickpeas.

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Shishbarak Soup

This was inspired by the fact that you can have a dumpling soup and even a Manti soup. So why not give my meal a twist by adding Arabic shishbarak?
Servings 4 people

Ingredients

  • 50 grams butter
  • 3 -4 garlic cloves crushed
  • 400 grams Strained Tomatoes I use Pomi
  • 5 cups chicken stock
  • 1/4 cup lemon juice or less if you prefer it less sour
  • 1/2 Teaspoon Black Pepper
  • 1 Teaspoon Salt
  • 1 Tablespoon Smoked or Regular Paprika
  • 60 – 70 PCs Shishbarak

Instructions

  • In a stock pot, add the butter, followed by the garlic and sauté until fragrant.
  • Add strained tomatoes and mix well.
  • Add chicken stock.
  • Add lemon. This soup has a nice bitter twist to it, if you prefer you can add the lemon juice gradually to see how much you prefer.
  • Season with salt/pepper/and paprika. Adjust if needed.
  • Once the mixture comes to boil. Add the shisbarak
  • Allow it to boil for 2 minutes until the dough is cooked and serve. Don't over boil because you don't want them to fall apart and placing them in broth will keep them soft.

Video

Notes


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]]> https://larahadi.com/2021/04/25/shishbarak-soup/feed/ 0 Mexican Chicken Tortilla Soup https://larahadi.com/2021/04/21/mexican-chicken-tortilla-soup/ https://larahadi.com/2021/04/21/mexican-chicken-tortilla-soup/#respond Wed, 21 Apr 2021 19:10:37 +0000 https://larahadi.com/?p=6586 How To Make the Easiest Tortilla Soup with a richly-flavored broth over crispy tortilla chips and sprinkles on lots of fresh toppings.

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This quick and easy Mexican Chicken Tortilla Soup is made with shredded grilled chicken, corn, avocado, tortilla strips, beans, and a mix of strained tomatoes and chicken stock. The jalapeño pepper base gives it that wonderful kick and unexpected twist.

I was taught this by my friend (and sister in law) Adriana! Who better to learn Mexican food from than an actual Mexican? So easy to make and packed with so many amazing flavors.

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Tortilla Soup

Tortilla soup is a Mexican classic and what better way to learn how to make it than from a true Mexican. I learned this heart warming recipe from my friend Adriana. It was gone in minutes.
Course Soup
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • Corn Tortillas
  • Olive Oil for Cooking
  • 1 Onion diced
  • 1 TBSP Jalapeño
  • 2 Garlic Cloves
  • 4 Cups Chicken Stock
  • 500 ML Strained Tomatoes
  • 2 Cups Shredded Cooked Chicken Only seasoned with salt/Pepper.
  • 1 Can 400 grams Dark Red Kidney Beans
  • 1 Cup Corn
  • 1 TBSP Chili
  • 1 TSP Cumin
  • 1 TSP Paprika
  • 1 TSP Black Pepper
  • 1 TSP Salt
  • 1 TBSP Lemon Juice
  • 1/3 Cup Coriander Leaves

Optional Toppings

  • Avocado
  • Sour Cream
  • Cheddar Cheese

Instructions

  • Season your chicken breasts with salt and pepper. Cook until no longer pink on the inside. I pressure cook mine for speed but you can also grill. Shred while its hot.
  • Cut corn tortillas into strips. Drizzle with olive oil and bake until golden and crispy. You can also use your air fryer. I did four minutes at 180 in my air fryer.
  • Add 2 TBSP of Olive Oil. Cook onion & jalapeño until translucent.
  • Add garlic. Cook until fragrant.
  • Add chicken stock, and tomato soup. Followed by cooked shredded chicken.
  • Season with chili, cumin, paprika, salt, and pepper.
  • Add lemon juice.
  • Allow to simmer for 15 minutes.
  • Serve in bowl and top with baked tortillas.
  • Top with avocados and cheddar cheese. You can also add sour cream.

Video

Notes

Soup will keep airtight in the fridge for 3 to 5 days. 
This soup will keep in the freezer without the tortilla or the toppings up to 6 months. 
Extra tortilla strips will keep in airtight at room temp for up to 5 days.
 


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]]> https://larahadi.com/2021/04/21/mexican-chicken-tortilla-soup/feed/ 0 Easy Onion Soup in Bread Bowl https://larahadi.com/2021/04/16/easy-onion-soup-in-bread-bowl/ https://larahadi.com/2021/04/16/easy-onion-soup-in-bread-bowl/#respond Fri, 16 Apr 2021 04:49:29 +0000 https://larahadi.com/?p=6497 Easy alcohol free onion soup packed with flavor. This recipe is so easy and made with only 6 ingredients from your pantry.

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This Alcohol Free French Onion Soup gives you the sweet taste of onions, and the right blend of broth. Easy to make with ingredients you already have in your pantry.

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Onion Soup in Bread Bowl

Course Soup
Cuisine French
Servings 4 people

Ingredients

  • 7 Large Onions cut into thin slices
  • 100 grams salted butter
  • 1.5 Liters Beef Broth
  • 1 Tablespoon Balsamic Vinegar
  • 2 TSP Thyme or add two thyme sprigs
  • 1/2 TSP Salt
  • 4 Provolone Cheese Slices

To Serve

  • 4 French Loaves If serving in a bread bowl
  • Baguette Bread If serving in regular bowl
  • Rosemary for Garnish

Instructions

  • Peel your onions and preferably using a mandoline cut them all thin
  • In a sauce pan, add butter, and cook onions until soft, and slightly brown. For deeper flavor you can allow them to caramelize. This is a matter of preference.
  • Add beef broth, balsamic, vinegar, and thyme.
  • Season with a pinch of salt.
  • Allow to simmer for 30 minutes.
  • If serving in a bread bowl, cut off the top of the bread and empty the insides. Drizzle olive oil on the inside and bake for 5 minutes.
  • Add two ladles worth of soup per piece of bread and top with a slice of the cut off bread and a slice of provolone cheese.
  • Bake until cheese melts, and garnish with rosemary.
  • Serve.

Video

Notes

Traditional Way of Making this Soup Cut off the top of a French Loaf, and empty the insides. Brush with olive oil and bake for 5 minutes. Then add soup, top with a slice of bread and a slice of provolone cheese. Place in oven until cheese bubbles.
 
The Untraditional way of making this Soup Dip slices of bread in butter and garlic. Top with Provolone cheese and bake until cheese melts.


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]]> https://larahadi.com/2021/04/16/easy-onion-soup-in-bread-bowl/feed/ 0 Zucchini Soup https://larahadi.com/2021/03/11/zucchini-soup/ https://larahadi.com/2021/03/11/zucchini-soup/#respond Thu, 11 Mar 2021 05:51:00 +0000 https://larahadi.com/?p=6487 Nice and simple, this zucchini soup recipe is a good way to use up your garden vegetables. It freezes well and is great to have on hand any day of the year.

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Zucchini Soup is very underrated. It’s packed with flavor, and can be made creamy by adding yogurt or cooking cream.

This recipe also freezes nicely.

Watch the video for the details.

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Zucchini Soup

Course Soup
Cuisine Arabic
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 2 TBSP Butter
  • 1 TBSP Olive Oil
  • 1 Large Onion Diced
  • 1 Garlic Large Garlic Clove
  • 8 Medium Zucchini sliced into thin rounds
  • 2 – 3 TSPs of Bauer Instant Gluten Free Organic Vegetable Broth
  • 1 Liter Water
  • 2 TBSP Yogurt To be added if you aren’t freezing
  • Salt to Taste
  • 1 TSP White Pepper
  • ½ TSP Garlic Powder

Instructions

  • Cook diced onions in butter and olive oil for a few minutes.
  • Add garlic and cook until fragrant and onions are translucent.
  • Add sliced zucchini, and season with vegetable stock.
  • Add salt to your liking and add in one liter of water.
  • Simmer for 20 minutes until the zucchini is soft.
  • Use your handheld immersion blender to turn your soup into a smooth purée.
  • If you want to freeze your soup. You can wait for it to cool down at this point and you can freeze.
  • Or you can add some yogurt to give it some creaminess and serve.

Video

Notes

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]]> https://larahadi.com/2021/03/11/zucchini-soup/feed/ 0 Roasted Tomato Soup with Basil https://larahadi.com/2017/04/28/tomato-soup-with-basil/ https://larahadi.com/2017/04/28/tomato-soup-with-basil/#respond Fri, 28 Apr 2017 14:24:22 +0000 http://www.cooking.larahadi.com/?p=709 The perfect combination of roasted tomatoes and caramelized onions with lots of fresh basil. A great soup to kick off the Fall season.

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This easy recipe comes together with minimal effort. Let your oven do the roasting of flavors while you worry about caramelizing the onions.

Caramelizing onions, by slowly cooking them in a little olive oil until they are richly browned, is a wonderful way to pull flavor out of the simplest of ingredients.

A very important tip since I frequently receive questions about caramelizing onions.

Let cook for 30 minutes to 45 minutes, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning. Don’t over stir or they actually won’t caramelize.

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Roasted Tomato and Basil Soup

There is nothing quite like a big bowl of Roasted Tomato Basil Soup. Made with fresh tomatoes, fresh basil and caramelized onions.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1.5 KGs Tomatoes approximately 8 pieces
  • 4 Garlic Cloves
  • 2 Onions cut thin I use IKEAs Mandoline
  • Olive Oil
  • Salt
  • ½ cup fresh basil leaves
  • 2 cups vegetable broth

Instructions

  • Cut tomatoes in half and place in roasting tin.
  • Peel the garlic and also place it in roasting tin.
  • Season the tomatoes and garlic with some salt and drizzle with olive oil.
  • Place in oven to roast at 220 for 40 minutes. Flipping the ingredients half way through.
  • Cut your onions thin, I like to use IKEAS mandoline to get an even round cuts, and then cut them in half to make them into slivers.
  • Add some olive oil into a frying pan and add onions.
  • Cook for 20 minutes stirring occasionally until they caramelize.
  • Using a food processor or an Immersion Hand Blender, puree the roasted tomatoes and carmalized onions.
  • Add fresh basil leaves and puree as well.
  • Return ingredients to pot and add vegetable stock.
  • Bring to boil and serve.
  • For a smooth soup run it through a sieve.
  • You can serve with toasted bread slices or you can add a dash of cream.

Video

Notes

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]]> https://larahadi.com/2017/04/28/tomato-soup-with-basil/feed/ 0 Cream of Broccoli Soup  https://larahadi.com/2017/02/10/cream-of-broccoli-soup/ https://larahadi.com/2017/02/10/cream-of-broccoli-soup/#respond Fri, 10 Feb 2017 07:54:22 +0000 http://www.cooking.larahadi.com/?p=696 I am not a broccoli soup person, but my husband is. You can’t go wrong with this super creamy texture. Ingredients 1/4 cup (1/2 stick) unsalted butter 1 medium onion, diced finely 1/4 cup all-purpose flour 4 cups chicken broth 1 cup water 400 grams broccoli, cut into florets, stems peeled and chopped 1 cup […]

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]]> I am not a broccoli soup person, but my husband is. You can’t go wrong with this super creamy texture.

Ingredients

  • 1/4 cup (1/2 stick) unsalted butter
  • 1 medium onion, diced finely
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup water
  • 400 grams broccoli, cut into florets, stems peeled and chopped
  • 1 cup frozen peas, thawed
  • ½ cup heavy cream
  • Salt and ground pepper to taste
  • 1 TSP Cumin
  • Mint leaves for garnish
  • Croutons for garnish

Directions

  • In a medium pot, melt butter, and then add onion and cook, stirring occasionally, until softened. Add flour and cook, stirring, until combined, 1 minute.
  • Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally.
  • Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes. Add peas, and cook for another 4 – 5 minutes.
  • In a food processor, add the mixture (depending on the size you might need to do this in batches), and then return to pot fully pureed.
  • Add cumin, salt/pepper, and mix.
  • Then add cream, and heat over medium heat, until blended
  • Serve and garnish with mint leaves and crotons

BroccoliSoup

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]]> https://larahadi.com/2017/02/10/cream-of-broccoli-soup/feed/ 0 Cream of Mushroom Soup https://larahadi.com/2017/01/27/cream-of-mushroom-soup/ https://larahadi.com/2017/01/27/cream-of-mushroom-soup/#respond Fri, 27 Jan 2017 06:58:28 +0000 http://www.cooking.larahadi.com/?p=685 Make the most of mushrooms with this comforting mushroom soup recipe. Serve for lunch or as a starter.

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Homemade Cream of Mushroom Soup is full flavored and so easy to make, you won’t buy soup in a can or a sachet ever again!

This is actually my second most common soup made in Ramadan after Lentil soup which always has a special place in my heart.

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Cream of Mushroom Soup

My all time favorite! Hearty and warming soup and so good for a winter day; it has intensely earthy flavors, and is actually as good all year long.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes

Ingredients

  • Add butter onions, and mushrooms to saucepan and sauté until onions are soft and translucent. Add 1 TBSP flour, mix, then set aside.
  • In the same pot add the chicken broth bringing it to boil, then stir in the cream, and TBSP of flour, with seasonings. Heat to thicken
  • In a food processor add the mushrooms/onion mix, and the broth/cream mix, and pulse until smooth
  • Return to pot allowing to boil mixing occasionally.
  • Serve and garnish with croutons or parsley

Instructions

  • Add butter, onions, and mushrooms to saucepan and sauté until onions are soft and translucent. Add 1 TBSP flour, mix, then set aside.
  • In the same pot, add the chicken broth bringing it to boil, then stir in the cream, and TBSP of flour, with seasonings. Heat to thicken
  • In a food processor, add the mushrooms/onion mix, and the broth/cream mix, and pulse until smooth
  • Return to pot, allowing to boil mixing occasionally.
  • Serve and garnish with croutons or parsley

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]]> https://larahadi.com/2017/01/27/cream-of-mushroom-soup/feed/ 0 Lentil Soup https://larahadi.com/2016/09/16/lentil-soup/ https://larahadi.com/2016/09/16/lentil-soup/#respond Fri, 16 Sep 2016 09:11:08 +0000 http://www.cooking.larahadi.com/?p=672 This is a lentil soup that defies expectations of what lentil soup and can be made in batches and frozen without losing quality.

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One of the easiest soups you will ever make, guaranteed! We eat it in the winter and literally every other day during Ramadan. I just make it in batches and freeze them.

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Lentil Soup

A personal favorite during winter, and Ramadan, you can’t go wrong with this Lentil Soup

Ingredients

  • 1 TBSP Veg Oil
  • 2 Cup Red Lentils
  • 2 Medium Potato’s diced finely
  • 4 Carrots shredded
  • 2 Large Onions
  • 1 Liter
  • 1 TBSP Salt
  • 1 TBSP Cumin
  • Croutons/Dill for garnish

Instructions

  • Add oil to a sauce pan and add onion until translucent
  • Then add the red lentils to the onions for 5 – 10 minutes until it changes color, then add carrots and potatoes. Add 1 liter of water for 30 minutes, then add to food processor and pulse until smooth
  • Add water if the mixture is too thick to thin it down and to return to sauce pan. Add Cumin and Salt and whisk to mix, allowing it to boil for 5 minutes
  • Serve and garnish with crotons and dill (or parsley to your preference)

Notes


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]]> https://larahadi.com/2016/09/16/lentil-soup/feed/ 0 Slow Cooker Potato Soup https://larahadi.com/2016/08/19/slow-cooker-potato-soup/ https://larahadi.com/2016/08/19/slow-cooker-potato-soup/#respond Fri, 19 Aug 2016 09:39:37 +0000 http://www.cooking.larahadi.com/?p=510 The yummiest loaded potato soup that is made right in your slow cooker. Warm up every day this winter with this heart warming soup. Ingredients 1 large onion chopped finely 2 stalks celery chopped 1 large carrot chopped 3-4 potatoes cubed 3 Cups Chicken Stock 1 Cup Cooking Cream 3 TBSP Flour Salt/Pepper to Taste […]

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]]> The yummiest loaded potato soup that is made right in your slow cooker. Warm up every day this winter with this heart warming soup.

Ingredients

  • 1 large onion chopped finely
  • 2 stalks celery chopped
  • 1 large carrot chopped
  • 3-4 potatoes cubed
  • 3 Cups Chicken Stock
  • 1 Cup Cooking Cream
  • 3 TBSP Flour
  • Salt/Pepper to Taste
  • Shredded Cheddar Cheese for Garnish
  • Scallions or Chives for Garnish
  • Bacon (Optional)

Directions

  • Wash and peel potatoes and cut into cubes
  • Place potatoes, celery, carrots, and onions in your slow cooker, add chicken stock, set on high for 3 hours
  • Once your potatoes are tender and cooked in your slow cooker, add the cooking cream to a sauce pan and bring to boil, then add flour and whisk until thick mixture forms
  • Add this mixture to your slow cooker, and beat all ingredient together with a whisk
  • Add Salt/Pepper to Taste and let cook for another 30 minutes
  • Serve and top with cheddar cheese and scallions

potato-soup-2

 

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