SOUP (INGREDIENTS, COSTING, and PROCEDURE)
Potato and Carrot Soup (Thick)
Ingredients:
Potatoes (5 pcs)
Carrots (3 pcs)
Onion (1 pc)
Garlic (3 cloves)
Butter (2 tbsp)
Milk (1 cup)
Salt
Pepper
Water (1.5 L)
Procedure:
1. Sauté garlic and onion in butter until fragrant.
2. Add chopped potatoes and carrots, cook for 5 minutes.
3. Pour in water, bring to a boil, and simmer until vegetables are soft.
4. Blend or mash the mixture until smooth.
5. Stir in milk, season with salt & pepper, and serve hot.
Cabbage and Egg Drop Soup (Clear)
Ingredients:
Cabbage (1 head)
Eggs (3 pcs)
Garlic (3 cloves)
Onion (1 pc)
Soy Sauce (2 tbsp)
Water (1.5 L)
Procedure:
1. Sauté garlic and onion in a pot.
2. Add shredded cabbage, stir-fry for 2 minutes.
3. Pour in water, bring to a boil.
4. Slowly drizzle beaten eggs while stirring.
5. Season with soy sauce, simmer for 2 minutes, then serve.
Corn and Mushroom Soup (Clear)
Ingredients:
Corn Kernels (1 can)
Mushrooms (200g)
Garlic (3 cloves)
Onion (1 pc)
Soy Sauce (tbsp)
Water (1.5 L)
Procedure:
1. Sauté garlic and onion in a pot.
2. Add mushrooms, cook for 5 minutes.
3. Pour in water, bring to a boil.
4. Stir in corn kernels, season with soy sauce.
5. Simmer for 5 minutes, then serve.
Tomato Soup (Thick)
Ingredients:
Tomatoes (2 pcs)
Onion (1 pc)
Garlic (3 cloves)
Cumin (1 tsp)
Salt and Pepper
Water (1.5 L)
Procedure:
1. Sauté garlic and onion in a pot.
2. Add chopped tomatoes, cook until soft.
3. Pour in water, and bring to a boil.
4. Simmer for 30 minutes until lentils are soft.
5. Season with cumin, salt & pepper, then serve.
Garlic and Onion Soup (Clear)
Ingredients:
Garlic (6 cloves)
Onion (2 pcs)
Butter (2 tbsp)
Bread Slices (optional, for garnish)
Salt and Pepper
Water (1.5 L)
Procedure:
1. Sauté garlic and onion in butter until caramelized.
2. Pour in water, bring to a boil.
3. Simmer for 10 minutes, season with salt & pepper.
4. Serve hot with toasted bread slices if desired.
Creamy Pumpkin Soup (Thick)
Ingredients:
Pumpkin (1kl, peeled and cubed)
Onion (1pc)
Garlic (3 cloves)
Butter (3 tbsp)
Milk (1 cup)
Salt and Pepper
Water (1.5 L)
Procedure:
1. Sauté garlic and onion in butter until fragrant.
2. Add pumpkin cubes, cook for 5 minutes.
3. Pour in water, bring to a boil, and simmer until pumpkin is soft.
4. Blend or mash the mixture until smooth.
5. Stir in milk or cream, season with salt & pepper, then serve hot.
Chicken and Corn Soup (Clear)
Ingredients:
Chicken Breast (500g, shredded)
Corn Kernels (1 cup)
Garlic (3 cloves)
Onion (1 pc)
Eggs (2 pcs, beaten)
Cornstarch (2 tbsp, for thickening)
Salt and pepper
Water (1.5 L)
Procedure:
1. Sauté garlic and onion in a pot.
2. Add shredded chicken, cook for 5 minutes.
3. Pour in water, bring to a boil.
4. Stir in corn kernels, simmer for 5 minutes.
5. Mix cornstarch with water, then slowly pour into the soup while stirring.
6. Slowly drizzle beaten eggs while stirring.
7. Season with salt & pepper, then serve.
Thai Coconut Chicken Soup (Clear)
Ingredients:
Chicken Breast (500g, sliced)
Coconut milk (1 can)
Lemongrass (1 stalk)
Ginger (1 thumb sized)
Garlic (3 cloves)
Onion (1 pc)
Fish Sauce (2 tbsp)
Water (1.5 L)
Procedure:
1. Sauté garlic, onion, and ginger in a pot.
2. Add chicken slices, cook until lightly browned.
3. Pour in water, bring to a boil.
4. Add lemongrass, simmer for 10 minutes.
5. Stir in coconut milk, season with fish sauce, then serve
Italian Minestrone Soup (Thick)
Ingredients:
Olive oil (2tbsp)
Onion (1pc)
Carrots (2 pcs, diced)
Celery Stalks (2 pcs, diced)
Garlic (2 cloves, minced)
Tomatoes (3 pcs)
Vegetable broth (4 cups)
Kidney beans (1 can)
Pasta (1 cup small shapes like elbow or ditalini)
Spinach (1 cup, chopped)
Italian Seasoning (1 tsp)
Parmesan Cheese (optional for toppings)
Procedure:
1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion,
carrots, celery, and garlic. Cook for 5 minutes until softened.
2. Add liquids and beans: Stir in diced tomatoes, vegetable broth, kidney beans, Italian
seasoning, salt, and pepper.
3. Simmer: Bring to a boil, then add pasta. Reduce heat and simmer for 15 minutes until
pasta is tender.
4. Finish with greens: Stir in spinach or kale and cook for 2 more minutes.
5. Serve: Ladle into bowls and top with Parmesan cheese if desired.
Pea Soup (Thick)
Ingredients:
Olive oil (1 tbsp)
Onion (1 pc, chopped)
Garlic (2 cloves, minced)
Peas (2 cups)
Vegetable or Chicken Broth (3 cups)
Cream (1/2 cups)
Salt
Pepper
Thyme (1 tsp)
Procedure:
1. Sauté the aromatics: Heat olive oil in a pot over medium heat. Add chopped onion
and garlic, cooking for 3–4 minutes until softened.
2. Add peas and broth: Stir in the peas and pour in the vegetable broth. Bring to a boil,
then reduce heat and simmer for 10 minutes.
3. Blend the soup: Use an immersion blender (or transfer to a blender) to puree the
soup until smooth.
4. Finish with cream and seasoning: Stir in heavy cream (if using), salt, pepper, and
thyme. Simmer for 2 more minutes.
5. Serve: Pour into bowls and garnish with fresh mint leaves if desired.
Chicken Tinola (Clear)
Ingredients:
Chicken (1kl)
Green Papaya (1pc)
Chili Leaves (1 bunch)
Ginger (1 thumb sized)
Garlic (3 cloves)
Onion (1 pc)
Fish Sauce (2 tbsp)
Water (2 L)
Procedure:
1. Sauté garlic, onion, and ginger in a pot.
2. Add chicken and cook until lightly browned.
3. Pour in water, bring to a boil, and simmer for 30 minutes.
4. Add green papaya, cook until tender.
5. Season with fish sauce, add chili leaves, simmer for 2 minutes, then serve.
Sinigang na Baboy (Clear)
Ingredients:
Pork ribs (1kl)
Tamarind Mix (1 pack)
Kangkong (1 bunch)
Radish (1 pc)
Tomatoes (2 pcs)
Green Chili (2pcs)
Onion (1 pc)
Water (2 L)
Procedure:
1. Boil water in a pot and add pork ribs.
2. Add tomatoes, onion, and green chili, simmer for 30 minutes.
3. Stir in tamarind mix, let it dissolve.
4. Add radish, cook for 5 minutes.
5. Toss in kangkong leaves, simmer for 2 minutes, then serve.
French Onion Soup (Thick)
Ingredients:
Onions (5 pcs)
Butter (3 tbsp)
Beef broth (1 L)
Bread Slices (optional, for garnish)
Cheese 100g, Grated)
Salt and Pepper
Procedure:
1. Sauté sliced onions in butter until caramelized.
2. Pour in beef broth, bring to a boil.
3. Simmer for 15 minutes, season with salt & pepper.
4. Serve hot with toasted bread slices and grated cheese on top.
Tomato and Pasta Soup (Thick)
Ingredients:
Tomatoes (5 pcs)
Small Pasta (250g)
Garlic (3 cloves)
Onion (1 pc)
Basil (1 tsp)
Salt and Pepper
Water (1.5 L)
Procedure:
1. Sauté garlic and onion in a pot.
2. Add chopped tomatoes, cook until soft.
3. Pour in water, bring to a boil.
4. Stir in small pasta, cook until tender.
5. Season with basil, salt & pepper, then serve.
Vegetable Chowder (Thick)
Ingredients:
Potatoes (3 pcs)
Carrots (2 pcs)
Corn Kernels (1 cup)
Bell Peppers (1 pc)
Onion (1 pc)
Garlic (3 Cloves)
Butter (3 tbsp)
Milk (1 cup)
Flour (2 tbsp, for thickening)
Salt and Pepper
Water (1.5 L)
Procedure:
1. Sauté garlic and onion in butter until fragrant.
2. Add chopped potatoes, carrots, and bell pepper, cook for 5 minutes.
3. Pour in water, bring to a boil, and simmer until vegetables are soft.
4. Stir in corn kernels, cook for 5 minutes.
5. Mix flour with milk, then slowly pour into the soup while stirring.
6. Simmer until thickened, season with salt & pepper, then serve hot.
