Tag: Soup

Rotisserie Chicken Congee
September 9, 2025

Rotisserie Chicken Congee

Every Chinese person loves this. Rotisserie Chicken Congee turns simple, comforting rice porridge into a flavorful, effortless meal. Tender chicken from the rotisserie melts into creamy, soothing congee, making it a perfect bowl for chilly mornings, cozy nights, or any time a little comfort is …

Soups & Salads
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by CookDiaries
French Onion Soup
January 1, 2025

French Onion Soup

Classic French onion soup is a beloved comfort food, especially during cold weather. Surprisingly popular even among children despite the onions it wins over everyone with its rich flavor and irresistible texture. The tender onions blend seamlessly into the broth, while chunks of baguette nestled …

Soups & Salads
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by CookDiaries
Harira
May 1, 2024

Harira

Prep:15 mins
Cook:1 hrs 35 mins
Serves: 6

Make a warming bowl of harira, the Moroccan soup full of pulses, tomato, beef and spices. It’s hearty, satisfying and full of flavour perfect for cold days

Ingredients

  • 1 tbsp olive oil
  • 300g braising beef or boneless beef, trimmed of excess fat, cut into 3cm pieces
  • 1 small onion, finely chopped
  • 1 tsp ground turmeric
  • ½ tsp ground black pepper
  • ¼ tsp ground ginger
  • 1 tbsp chopped fresh parsley
  • 1 tbsp tomato purée
  • pinch of saffron
  • 70g dried chickpeas, soaked overnight and drained (or 140g canned chickpeas, drained)
  • 6 large tomatoes, grated or blitzed in a food processor
  • 100g celery (2 stalks), finely chopped
  • 80g dried green lentils
  • 3 tbsp cornflour or plain flour
  • 2 tbsp chopped fresh coriander and lemon wedges, to serve

Method

  1. Heat the olive oil in a large flameproof casserole over a medium heat. Add the meat, onion and spices with 1½ tsp salt. Leave for 5-10 mins to lightly brown the meat, stirring occasionally. Add the rest of the ingredients except the lentils, cornflour, coriander and lemon wedges. Add 1 litre of boiling water, bring to the boil, cover with a lid and reduce the heat to low. Leave to simmer for 1 hr.
  2. Add the lentils to the casserole, cover with a lid and cook for a further 20 mins. When the chickpeas, meat and lentils are cooked, mix the cornflour in a small bowl with 3 tbsp water, and stir until smooth. Stir the cornflour mixture into the casserole. Simmer for 5 mins until the harira thickens and takes on a velvety texture.
  3. Scatter over the coriander, then serve hot with lemon wedges on the side for squeezing over.

Nutrition per serving

  • kcal224
  • fat6g
  • saturates2g
  • carbs23g
  • sugars0g
  • fibre6g
  • protein17g
  • salt1.3g
Dinner & Lunch, Soups & Salads
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by CookDiaries
Chicken Pot Pie Soup Belongs
October 12, 2020

Chicken Pot Pie Soup Belongs

Chicken pot pie soup is one of the best soups that you can prepare with chicken. You are provided with the freedom to make it taste delicious. The soup is creamy, hearty, and rich. On the other hand, you will find it as an easy …

Soups & Salads
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by CookDiaries
Cream of Mushroom soup
September 28, 2020

Cream of Mushroom soup

Are you looking forward to enjoy a soup that offers deep earthy flavors? Then you should try out cream of mushroom soup. This is a soup that you can easily prepare at home. You can get that ready within just few minutes. Keep on reading …

Soups & Salads
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by CookDiaries
Tom Yum Soup (Thai soup)
September 16, 2020

Tom Yum Soup (Thai soup)

Ingredients:

  • 300g / 10oz whole prawns / shrimp with heads and shells on (Note 7)

BROTH:

  • 3 cup (750 ml) water3 cup (750 ml) water
  • 1/2 cup (125 ml) chicken stock/broth , low sodium1/2 cup (125 ml) chicken stock/broth , low sodium
  • 2 stalks of lemongrass , outer layers peeled(Note 1)2 stalks of lemongrass , outer layers peeled(Note 1)
  • 1.5 cm / 3/5″ piece of galangal , cut into 4 slices (Note 2)1.5 cm / 3/5″ piece of galangal , cut into 4 slices (Note 2)
  • 5 kaffir lime leaves , torn roughly (Note 3)5 kaffir lime leaves , torn roughly (Note 3)
  • 2 Thai or birdseye chillies (Note 4)2 Thai or birdseye chillies (Note 4)
  • 3 garlic cloves3 garlic cloves

SOUP ADD INS:

  • 120g / 4oz oyster mushrooms120g / 4oz oyster mushrooms
  • 1 roma tomato , cut into wedges1 roma tomato , cut into wedges
  • 1/2 white onion (medium sized), cut into wedges about 1 cm thick1/2 white onion (medium sized), cut into wedges about 1 cm thick
  • 1 tsp sugar1 tsp sugar
  • 3 tbsp fish sauce (Note 5)3 tbsp fish sauce (Note 5)
  • 3 tbsp lime juice3 tbsp lime juice
  • Coriander/cilantro , for garnishCoriander/cilantro , for garnish

CREAMY TOM YUM OPTION:

  • 1 1/2 tbsp Thai roasted chili sauce (Nam Prik Pa, Note 6)1 1/2 tbsp Thai roasted chili sauce (Nam Prik Pa, Note 6)
  • 1/3 cup (75 ml) evaporated milk1/3 cup (75 ml) evaporated milk

Instructions:

BROTH:

  • Peel the prawns. Place heads and shell in pot, reserve meat.
  • Use a meat mallet or similar to bash the garlic, chilli and lemongrass so they burst open to release flavour. Add into pot.
  • Crush kaffir lime leaves with your hands. Add into pot.
  • Add galangal, stock and water. Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes.
  • Strain the broth, discard the prawn shells etc, then return broth into same pot over low heat.

FINISH SOUP:

  • Add onions and mushrooms, simmer 3 minutes. Add tomatoes, simmer for 1 minute.
  • Add prawns, simmer 2 minutes or until just cooked.
  • Stir in sugar and fish sauce, simmer for 1 minute.
  • Add lime juice, then taste. Adjust sweet (sugar), salt (fish sauce) and sour (lime) to your taste (trust me, you’ll know when you like it!).
  • Ladle into bowls and serve with fresh coriander and fresh chilli! This is the CLEAR version of Tom Yum.

CREAMY TOM YUM:

  • When you add sugar, also add Thai Chilli Paste and evaporated milk.
  • Then continue with recipe!

BONUS: TOM KHA!

  • Following Creamy Tom Yum steps but use coconut milk instead of evaporated milk.

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Image Source:*recipetineats.com

Source:recipetineats.com

Soups & Salads
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by CookDiaries
MUSHROOM SOUP
September 4, 2020

MUSHROOM SOUP

Ingredients: 250 ml Bechamel Sauce 1 pinch Garlic Powder(optional) 500 g Mushroomschopped 15 g SuperValu Butter 1 small SuperValu Onionfinely chopped 0 – SuperValu Whole Black Peppercorns 250 ml Vegetable Stock Bechamel Sauce 4 slices Carrots 250 ml Milk 45 g Roux Sauce 1 pinch SuperValu Fresh Thyme 4 slices SuperValu Onion 1 pinch SuperValu Parsley 3 – SuperValu Whole Black Peppercorns 0 – SuperValu Whole Black Peppercorns Method: Béchamel Sauce: Put the milk into …

Soups & Salads
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by CookDiaries
Shredded Chicken Tortilla Soup
June 15, 2020

Shredded Chicken Tortilla Soup

Ingredients: 1 (6-inch) corn tortilla Cooking spray5 teaspoons canola oil1 1/2 cups chopped zucchini1 cup chopped onion1/4 cup chopped cilantro1 tablespoon chopped jalapeño1/8 teaspoon kosher salt2 garlic cloves, minced2 bay leaves1 1/2 tablespoons chili powder1 tablespoon ground cumin4 cups reserved stock from Chicken and Mushroom …

Soups & Salads
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by CookDiaries
‘Virgin Mary’ soup recipe
June 9, 2020

‘Virgin Mary’ soup recipe

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 celery sticks, sliced
  • 2 garlic cloves, sliced
  • 2 x 450g packs large on-the-vine tomatoes, roughly chopped
  • 1 vegetable stock cube, made up to 500ml
  • 2 tbsp Worcestershire sauce, plus extra to serve (optional)
  • a few dashes Tabasco, plus extra to serve (optional)
  • ½ lemon, juiced

For the salsa

  • ½ lemon, zested and juiced
  • 15g fresh flat-leaf parsley, finely chopped
  • 1 tbsp olive oil
  • 50g pitted green olives, finely chopped
  • 2 celery sticks, finely sliced
  • 1 tbsp drained capers

Method:

  1. Heat the oil in a large saucepan over a medium heat. Fry the onion and celery with a pinch of salt for 10 mins. Add the garlic; fry for 1 min.
  2. Add the tomatoes, stir for a few mins, then add the stock and bring to the boil. Cover and simmer for 10-15 mins until the tomatoes have broken down and the veg is tender.
  3. Remove from the heat and blitz with a stick blender (or in a blender) until very smooth. Stir in the Worcestershire and Tabasco sauces, some seasoning and a squeeze of lemon juice, to taste. Cover and set back over a low heat.
  4. Mix the salsa ingredients in a bowl with some seasoning. Spoon the soup into bowls and top with the salsa and a few extra dashes of Worcestershire sauce and Tabasco sauce, if you like.

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Image Source:*realfood.tesco.com

Source:realfood.tesco.com

Soups & Salads
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by CookDiaries
Easy Vegetable Soup
June 5, 2020

Easy Vegetable Soup

Ingredients: 1 tablespoon olive oil (or another cooking oil such as canola oil or sunflower oil) 1/2 large onion (chopped) Optional: 3 cloves garlic (minced) 2 ribs celery (chopped) 2 carrots (sliced and peeled) 2 cups mixed vegetables (chopped, try cauliflower, zucchini, or green beans) …

Soups & Salads
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by CookDiaries