Leek, broccoli and Asparagus

This healthy heavenly soup is also adapted from culinary bazar. Excellent soups full of nutrients...
NB- any combination of vegetables can be used.......I tried mushrooms, green onions, leeks, potatoes and squash, veges that I already had in my fridge............Bon Apetite.






What you need:

• 1 onion,chopped
  
• 1 leek,cleaned and sliced
  
• 2 medium sized potatoes, scrubbed and chopped with skin
  
• 3-4 cups of water or vegetable stock
• 1 bay leaf
  
• about 1-2 cups of Asparagus, chopped
  
• about 2 cups of chopped broccoli florets
  
• salt and pepper to taste
• 2tbs olive oil and green chills......this is my addition

Directions:

• place all the vegetables in a pan, add water/ stock and bring to boil for 10 min
• Remove the bay leaf
• Cool slightly and puree in a blender
• Return to saucepan and reheat.
• Add salt and pepper.

You can garnish with croutons, parsley, green onions or cilantro...........whatever you like.

Tomato Soup

Soups can be dated back as far as 6000BC, they are usually classified as either clear or thick. traditionally a Somali soup is a clear broth made from bony meat, vegetables and seasonings. In my house hold we use this kind of soup when down with cold or when we feel constipated. This delicious soup have been adapted from culinary bazar a wonderful cook. I have not changed the recipe because it tastes sooooooooooo good.
This soup is simple, time saving and healthy.............Bon Apetite!!!!!
What you need:

• 4-5 huge tomatoes chopped
  
• 1/4 cup of Moong Dal ( I use 1/2 cup for more protein )
  
• 1 Onion - chopped
  
• 2 tsp Sugar [ optional ]
  
• 1/2 cup of Low fat milk ( reduced fat/1% fat/2% fat all work)...I used 2%
  
• 2 tbsp cornflour
  
• 1 tsp low fat butter [ Olive oil is a better/healthier substitute]
  
• Salt and Pepper to taste

Directions:

• Cook tomatoes and moong dal in 3-4 cups of water till the dal is cooked
• Saute the onions in small oil
• Now add the onions along with the cooked tomato dal mixture, cool it for a while and blend till smooth. Strain it with a strainer
• The result is creamier soup. Boil it again and add milk (I also used a little cream..1/2 and 1/2), sugar, if using, salt and pepper as per taste
• Finally add cornflour to thicken as desired
• Add croutons ( optional)

NB-garnish with slice of lemon

Red Lentil Soup- Mercimek Corba, Shorbat Ades, Supu ya Ades

This is my favorite soup. It also famously known as Kırmizi Mercimek Çorbasi a Turkish soup. Ive added carrots & Bell pepper to add more veges. It can be eaten as a meal starter and its also a comfort food when you fall sick. Recently I had my wisdom teeth extractions and this soup kept me nourished. Enjoy!!!

Ingredients:
2 tsp. salt
1 tsp. mint
1 tsp. cumin
1 tsp. oregano
1 tsp. mint
2 tsp. black pepper
2 or 3 tomatoes peeled & diced
2 tablespoons ginger, garlic & parsley mix
3 potatoes cut into cubes, boiled and mash.
2 cups lentils, rinsed
3 teaspoons of tomato paste
1 large onion diced
1 green bell pepper
2 carrots - cut in small peices
2 hot chilli pepper cut in small peices.
3 tbsp. lemon juice or vinegar
2 tsp. extra virgin olive oil.
4-6 cups of water.

Directions:
1.Boil the lentils until soft in a pot with 4 cups of water. Takes approx 30 minutes.
2.Saute the onions in a saucepan with the oil. Add the ginger paste, and spices. Then add the carrots, diced tomatoes,bell pepper & hot chilli. Add the tomato paste and 1/2 cup of water and let it simmer.
3. Add the onion/vege mixture and mashed potatoes to the soft lentil, stir it well. Add the salt and lemon/vinegar and let boil. Take a hand held immersion blender and blend the soup.(I like it blended you can leave it as it is). You can add more water to make the soup thinner. Can add more spices or salt to your liking.
4.Serve with a peice of lemon and warm bread. Bon appetite.

Shurba

I love shurba, its origins from arabia especially Yemen but also consumed in
East Africa and is a very healthy dish but it really takes time to cook the traditional way. So, I have improvised it using Quakers old fashioned oats( Original - wheat) and use ground beef or chicken instead of meat with bones. Takes approximately 30 minutes depends on how much you cook. And has carbs, protein as well as vitamins in it. It is usually consumed in Ramadhan when we break the fast or as a starter. I often have it as a main course or when I'm down with the flu. And I prefer it thick.

Ingredients:
1.5- 2 pound ground beef/chicken
Quaker oats old fashioned 2 cups
1 carrot grated
1 bell pepper
jalapeno( if you like your soup- chili)
ginger/garlic/cilantro paste(as desired)
other spices: cumin powder, whole cumin, curry powder, black pepper,
crushed red pepper,oregano, mint (your own preference)
3 tablespoons of vinegar or lemon juice and salt for seasoning.
5 cups of water (or more)

directions:
1.defrost the meat put it in a heavy pot, add
ginger/garlic/cilantro paste and let it brown together. Then add
other spices to season the meat with 1/2 cup of water. Let the meat
cook.
2.Separately, cook the quaker oats as directed. I use the microwave option
as its quicker.
3.Blend the carrot, bell pepper, jalapeno with the cooked quaker oats
and 2/3 of the cooked meat and 1 cup of water. (Depends on preference I like having
1/3 pieces of meat to munch).
4.Transfer the blended mixture to the pot, add water to the consistency you like (2 cups will be enough).Let it simmer then add the vinegar/lemon. It shouldn't be very thick and its ready to serve.

Bon apetite/ afiyet olsun

Variations:
1.Some people like it with onions - so slice the onions thinly and
fry them separately and later mix it into the cooked shurba.
2. You can add 1-2 more cups of oats, it will balance out the meat. Can add an extra carrot and bell pepper too. I like my version because is has more meat.
3. You can blend the whole cooked soup and it would look like this.