Chicken Corn Soup.

Chicken Corn Soup.

Ingredients

Chicken Boneless 100 gm

Egg         1

Corn Flour 4 Tbsp

Salt to taste

BlackPepper ¼ tsp

WhitePepper ¼ tsp

Chicken Broth 3 Cups. 3 Cups.

Carrot  1 medium

Onion  half

Spring onion 1

Sweet Corn 1 cup

Method.

1 Put Chicken in broth

2 Put Onion carrot in it and cover it and make them boil for 15-20 mints then drain all vegetables or blend them in a soup with blender.

3 Put black and white peppers and sweet corns.

4 Put 4 Tbsp of corn flour in a bowl and mix with little water and mix it in a soup slowly.

5 Whisk one egg and put it in soup.

6 when egg be ready. Your soup is ready. Serve hot with garnish and soup essentials of your choice.

               

Tips:

 Put heat on a low flame for good taste of soup.

Spiced carrot & lentil soup

A delicious, spicy soup, packed full of iron and low fat to boot. It's ready in under half an hour.

Ingredients

• 2 tsp cumin seeds
• pinch chilli flakes
• 2 tbsp olive oil
• 600g carrots , washed and coarsely grated (no need to peel)
• 140g split red lentils
• 1l hot vegetable stock (from a cube is fine)
• 125ml milk
• plain yogurt and naan bread, to serve

1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
2. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Red Lentil Low-fat Soup for warming up.

Ingredients
2 tsp cumin seeds
large pinch chilli flakes
1 tbsp olive oil
1 red onion , chopped
140g red split lentils
850ml vegetable stock or water
400g can tomatoes , whole or chopped
200g carton chickpeas or ½ a can, rinsed and drained (freeze leftovers)
small bunch coriander , roughly chopped (save a few leaves, to serve)
4 tbsp 0% Greek yogurt , to serve


Direction
Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yogurt and coriander leaves.