Winter Soup Recipes HPPS-P&C and year 3 Soup Day

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1 Winter Soup Recipes HPPS-P&C and year 3 Soup Day 1. Red Lentil soup by (Kholoud Alkayid) 2 cup (400g) Red split lentils, washed 2 liters (8 cups) salt-reduced vegetable or chicken stock 3 tbs finely chopped fresh onion Freshly ground pepper 1. Place Stock in a saucepan. 2. Place the saucepan on the stove and bring to boil for 10 minutes 3. Add chopped onion. Pepper and salt 4. Add, lentils. Reduce the heat to low and simmer for 15 minutes. (Stirring occasionally) * Serve hot with lemon wedges 2. Vegetable Soup by (Kholoud Alkayid) 2 carrots 2 celery stalks 2 potatoes 1 green pepper 1/2 cup of broccoli 1/2 red onion

2 2 cups of can diced tomatoes salt and pepper olive oil 1 cup water 1. Pour olive oil in the saucepan, tilt the pan to spread the oil 2. Set it on the stove with low heat 3. With a knife and cutting board chop all vegetables (red onion, carrot, celery, etc) 4. Place chopped vegetables in one bowl 5. Transfer vegetables from the bowl to the saucepan and turn the heat to medium Cook all vegetables in the saucepan for 10 min 6. Add water to the saucepan 7. Adding salt and pepper here is optional. 8. Bring the soup to a boil by setting the stove to high heat. Leave it to boil for 1 min (2) and bring down the heat to medium. Cover and let it simmer for 10 min. add the can diced tomatoes. Mix well and then cover and simmer for 10 min 3. Lentils Chicken Flavoured Soup. By: Hend Bazzi : 1 kilo of red lentils 2 sachets of Maggi Chicken noodle flavour 2 cubes of Maggi vegetable flavour 2 tablespoons of butter 2 tablespoons of (kammoun) 2 tablespoons of salt A bunch of parsley chopped 6 cups of cold water : Step 1: Wash the lentils. Step 2: Place the lentils in a saucepan with 6 cups of cold water. Step 3: Place the saucepan on the stove and bring to boil. Step 4: As white bubble particles are formed remove them immediately. Step 5: Add the Maggi chicken flavour sachets and vegetable cubes. Step 6: Add butter, (kammoun) and salt. Step 7: Stir from time to time to avoid lentils from sticking together. Step 8: Reduce temperature. Continue boiling and until the soup becomes thick. Step 9: Before turning off the stove add the chopped parsley and bring to boil for an extra 3 minutes and then turn off the stove. Step 10: Serve soup warm with toasted bread or bread of desired choice.

3 4. Freekeh (Green wheat) Soup by Maysoon Alashhab : 1/2 kg of chopped Breast chicken 1 medium, finely chopped onion 2 tbsp vegetable oil 5 cups of water 2 cups of cracked grain freekeh 1 tsp of salt 5 whole cardamoms 2 sticks of cinnamon black pepper as desired. Procedure: Fry the onions with oil in a pot, add the chicken, and fry for 2-3 minutes. Wash the freekeh on a drainer until water clears. Add the freekeh to the chicken and fry for 2 minutes. Add water to the pot, salt, spices, cover and let the soup boil for 30 minutes, or until freekeh is cooked. 5. Brown Lentil soup by Hanan Danna : 1 pound brown lentils (drained for 1 hour) 9 cups water ½ cup olive oil 2 large onions, sliced 2 tsp sea-salt 1 tsp ground black pepper 1 cup of rice (drained for 1 hour) Procedure: 1. Cook lentils with 3 cups water for 20 minutes Let boil on high heat then lower the heat to medium-low. Then add the rice and let simmer for half an hour or so, until the lentils are all done and the rice is soft enough to blend. 2. Blend the soup in a blender or use a hand held blender to mix well 3. Cook on low fire for 20 minutes. * Add the spices at the end

4 6. Angel Hair Pasta Soup by Meera Farooqi Unsalted Butter Angel Hair Tomato Paste Water Salt Pepper 1. Melt the butter in a pot 2. Add the angle hair-stir around till brown 3. Add water 4. Add salt and pepper 5. Add a jar of tomato paste 6. Boil for around 15 minutes. 7. Chicken & sweet corn soup by Mrs Shariff (serves 4) 11/2L (6 cups) water About 3 marylands skinned 1 tbs light soy sauce 1 tbs white vinegar 11/2 tbs cornflour 60ml (1/4 cup) water 11/2 x 420g can creamed corn 1 egg white 1 tbs aginomoto Salt & freshly ground black pepper Place the water and chicken in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes or until chicken is cooked through. Transfer chicken to a bowl and set aside for 10 minutes to cool slightly. Remove bone and finely shred the chicken. Add the shredded chicken, soy sauce, creamed corn and vinegar to the stock mixture. Place the cornflour in a small bowl and gradually stir in the water until smooth and combined. Gradually stir the cornflour mixture into the chicken mixture. Cook, stirring occasionally for 2 minutes or until the mixture thickens slightly. Use a fork to whisk the egg white in a small bowl. Gradually pour the egg white into the soup and aginomoto stirring constantly with a wooden spoon. Cook for 2 minutes or until white ribbons swirl though the soup. Remove from heat. Taste and season with salt and pepper. Ladle the soup among serving bowls and serve immediately.

5 8. Chicken Noodle (Maggi) by Nahla Othman 1 cup Vermicelli (hard wheat) (Angel Hair) 2 sachets of Maggi Chicken noodle flavour 2 cubes of Maggi vegetable flavor Butter White pepper Salt 1 Onion 2 Carrots 2 Potatoes 1. Melt the butter in a pot 2. Add the angle hair-stir around till brown 3. Add water 4. Add chopped onion, carrot and potato 5. Add salt and pepper cubes and sachets of magi chicken flavor 6. Bring to the boil, stirring occasionally 7. Cover and simmer for 15 minutes Bon appétit and Sahteen

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