SOUPS

Tomato Soup
Ingredients Servings: 2
Prepping Time: 5 min
2 tablespoons Butter or olive oil
Cooking Time: 20 min
2 bay leaf (small to medium-sized)

⅓ cup finely chopped onions

½ teaspoon finely chopped garlic
500 grams tomatoes
1 cup water
salt as required
1 teaspoon sugar

Method
Heat butter until it melts in a saucepan or a pot. Keep the heat to low
Add bay leaves. Add chopped onions and garlic. Stir and sauté until onions soften.
Add chopped tomatoes and salt. Mix well.
Cover pan and simmer on a low to medium-low heat until tomatoes soften.
After the tomatoes have softened, remove from the heat and cool.
Add this to a blender jar.
Blend to a smooth consistency.
Pour the tomato puree back into the pot, and add water and sugar. Mix and stir well.
Simmer on a low heat until the soup becomes hot but not boiling.
Season with freshly crushed black pepper and stir.
Turn off the heat and stir in, 1 to 2 tablespoons of heavy cream.
Mix well, taste, and add more salt and pepper. Can be served with croutons.
 Lentil Soup
Ingredients
¼ cup olive oil
1 medium onion, chopped Servings: 4
2 carrots, peeled and chopped Prepping Time: 10 min
4 garlic cloves, pressed or minced Cooking Time: 45 min
2 teaspoons ground cumin
1 teaspoon curry powder
1 large can diced tomatoes
1 cup brown or green lentils, and rinsed
2 cups water
1 teaspoon salt, more to taste
Pinch of red pepper flakes
Freshly ground black pepper, to taste
1 to 2 tablespoons lemon juice

Method
Warm the olive oil medium heat.
add the chopped onion and carrot and cook, stirring often, until the onion has
softened
Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring
constantly, about 30 seconds. Pour in the drained diced tomatoes and cook
Pour in the lentils and the water. Add 1 teaspoon salt and a pinch of red pepper
flakes. Season generously with freshly ground black pepper. Cook for 25 to 30
minutes, or until the lentils are tender but still hold their shape.
Transfer 2 cups of the soup to a blender. purée the soup until smooth. Pour the purée
soup back into the pot
Add the chopped greens and cook. Taste and season with more salt, pepper and/or
lemon juice.
 Chicken Soup
Ingredients
Servings: 10
1 (3 pound) whole chicken Prepping Time: 15 min
4 carrots, halved Cooking Time: 1hr 30 min

4 stalks celery, halved

1 large onion, halved
water to cover
salt and pepper to taste

Method
1. Make the stock by boiling the chicken and veggies until the meat
is falling off the bone.
2. Remove the chicken and cut into pieces (discard skin and bones).
3. Strain the vegetables (reserving the stock) and cut into pieces.
Rinse the pot.
4. Return everything to the pot. Heat the soup through and season
to taste.
 Corn Chowder
Ingredients
Servings: 6
Prepping Time: 10 min
1 large onion, chopped
3 celery stalks, chopped Cooking Time: 6 hrs

1 potato, cubed
6 ears of corn, kernels removed
4 cups chicken broth
12 ounces evaporated milk
3 springs fresh thyme
1 bay leaf
Salt and pepper to taste

Method
Place the onion, celery, potato and corn kernels into your
slow cooker.
Add the chicken broth and evaporated milk. Season with the
thyme, bay leaf and salt and pepper.
Cook on low for 6 hours. Serve immediately.
RICE
 Jeera rice
Ingredients
Servings: 4
1 cup basmati rice
Prepping Time: 30 min
4 cups water
Cooking Time: 25 min
1 bay leaf
2 green cardamoms
1 black cardamom For Tempering Jeera Rice
½ inch cinnamon 2 tablespoons oil
2 cloves 2 teaspoons cumin seeds
1 to 2 single strands of ½ teaspoon green chilli
mace 1 to 2 tablespoons chopped
1 teaspoon salt coriander leaves

Method
Rinse basmati rice till the water runs clear of starch. Soak the rice for 20 to
30 mins and then drain all the water. Keep aside.
Heat 4 cups water till it comes to a boil. Add all the whole spices. Add rice and salt.
Simmer the rice on a low flame uncovered.
The rice grains should be cooked till tender and yet separate. Drain the
water and keep the cooked rice aside.
Heat oil in a small pan. Add cumin/jeera.
Add the green chilies. Stir for a few seconds. No need to brown the chilies.
Add the tempering to the hot or warm rice.
With a fork, gently mix the tempering with the rice grains.
Add coriander and gently mix. Serve.