Make soup, stay warm - recipes

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BEEF AND BARLEY SOUP

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SOUP MIX SOUP

Serves 4-6

15ml coriander seeds

15ml cumin seeds

30ml butter

4 cloves garlic, crushed

2 red chillies, seeded and chopped

250g dry soup mix

1 litre vegetable stock

1 litre water

salt and pepper

good handful coriander, chopped

thick yoghurt to serve

Toast the spices in a small pan until fragrant. Then crush them using a pestle and mortar.

Heat butter and cook the spices, garlic and chilli over a gentle heat.

Add the soup mix, stock and water and simmer, covered, for about 1 hour until pulses are soft.

Cool slightly. Remove half the soup and puree until smooth. Return to the rest of the soup and season to taste.

Stir in coriander and serve topped with a spoonful of yoghurt.

BEEF AND BARLEY SOUP

Serves 6-8

45ml olive oil

500g beef shin, cubed

1 onion, chopped

3-4 leeks sliced

10-15ml paprika

3 carrots, peeled and diced

2-3 stalks celery, chopped

2 potatoes, peeled and diced

2 litres water

250ml pearl barley

salt and pepper

Heat the oil and fry the meat in batches until browned. Remove and set aside. Add the onion and leeks to the saucepan and cook until soft.

Add paprika and cook for a minute. Add carrots, celery and potatoes and cook for 2-3 minutes. Add water, barley and return beef to the saucepan.

Simmer partially covered for 1-1½ hours until meat is very soft. Season well with salt and pepper.

Note: To add more flavour to your soup, cook the bones from which you have cut the meat in the soup and remove them before serving.

PEA AND HAM SOUP

Serves 4-6

15ml olive oil

1 onion, chopped

10ml ground cumin

2 litres water

2-3 stalks celery, chopped

2 bay leaves

1 smoked pork shank

250ml risoni (pasta rice)

500ml frozen peas

salt and pepper

handful of chopped fresh mint

This is a different version of the traditional soup made with split peas.

Heat the oil and cook the onion until soft.

Add cumin and cook for a minute. Add water, celery, bay leaves and bring to the boil. Add the ham, reduce heat and simmer covered for 1-1½ hours.

Remove the hock and cut all the meat from the bone. Return meat to the soup. Add pasta and peas and cook uncovered for 15-20 minutes until pasta is tender. Season to taste.

Sprinkle with mint and serve.

MOROCCAN LAMB AND CHICKPEA SOUP

Serves 4-6

45ml olive oil

2 onions, chopped

2-3 stalks celery, chopped

3 cloves garlic, crushed

15ml grated ginger

5ml ground cinnamon

pinch of saffron threads (optional)

500g diced lamb

400g can of chopped tomatoes

2 litres hot water

400g can of lentils, drained and rinsed

400g can of chickpeas, drained and rinsed.

salt and pepper

handful of chopped coriander

Heat the oil and gently fry the onion and celery until soft. Add garlic, ginger, cinnamon and saffron and cook for a minute.

Add lamb and cook until browned. Add tomatoes and water and simmer covered for one hour. Add the lentils and chickpeas and simmer, covered until meat is soft. Season to taste and add chopped coriander. - Saturday Star

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