CHICKEN SOUP WITH GRAINY MUSTARD DUMPLINGS

A hearty at looking and light on eating recipe. I am sure on a chilly night a family would like to eat it. My family enjoyed. The dumplings are very easy to make and only 2 tbs of butter is used. For this recipe, leftover roasted chicken or turkey meat can also be used. 

Serves 4-5

Time: 30 minutes

Chicken soup

3 singles of chicken breasts cut into bite sizes

2 cups water

1 chicken stock cube

2 tbs butter

1 small white onion chopped

1 garlic clove chopped

salt and pepper

1 tbs parsley chopped 

1 cup plain flour

3 cups milk

1 cup frozen vegetables 

Dumplings

2 cups plain flour

1 tbs baking powder

1/2 tbs grainy mustard sauce

Salt 

1 cup cold milk

Method

For the soup, Heat the butter in a pot. Add the chicken, onions and garlic. Saute them till the chicken turns white in colour. Then add the water and the stock cube. Bring it to a boil.

Now mix the plain flour and the milk and pour the mixture into the boiling chicken. Stir continuously while pouring to avoid the lumps. Once stirred, bring it to a boil covered and let it thicken and in the meantime, prepare the dumplings.

To make the dumplings, add the plain flour, baking powder, mustard sauce, butter and salt in a bowl. Mix it with hand or a spoon. Pour in the milk and mix it to form a sticky batter. If it is thick add a splash of milk. Scoop out the batter with an ice cream scoop and drop them into the soup. 

Make sure to use a deep pot as the dumplings doubles in size when steams in the soup. Cover the pot and let it cook for 10 to 15 minutes. 

Remove from the heat. Garnish with chopped parsley, pepper, and a little bit of cayenne pepper if you want a slight kick. 

I don't serve any sides with soup as it has the dumplings.

CHINESE CHICKEN AND SWEET CORN SOUP

My son loves Chinese chicken and sweet corn soup. It is a must for him to have when we go out to a Chinese restaurant or do a takeaway. since I started making it at home, he prefers the homemade soup. It hardly takes time to prepare the soup. This soup is comforting and light at the same time. 

Serves 4

Time: 20 minutes

1 cup chicken cubes or 1 single chicken breast or 1 chicken leg quarter

1 thumb size ginger

1 spring onion the white part 

1 tbs green part of the spring onion sliced

2 garlic cloves halved

salt and pepper

500 ml water

1 egg beaten well

1 tsp sesame oil

1 cup sweet corn 

1 tbs cornflour + 2 tbs water = mix

Method

Put all the ingredients in a soup pot and let it simmer. 

when the chicken is cooked through, take it out and using  2 forks shred the meat off the bone if using the quarters or shred by using fingers if using boneless. Return the shredded chicken into the soup pot. 

Now mix 1 tbsp corn flour with 2 tbs water. Pour this in the simmering soup. When thickened, slowly pour the beaten egg with one hand while whisking with the other. This helps to form threads as you would see in the restaurant made soup. 

Once the threads have formed, the soup is ready to be served. Garnish the soup with sliced spring onions before serving.

MINI MEATBALLS AND VEGETABLE SOUP

Easy throw in kind of soup. With this cold weather going on in Nairobi, this kind of comforting soup does make one warm and full. Try the recipe. I actually have cheated a bit on this one. I did not use fresh vegetables, I used frozen veggies instead. 

Serves 4

Time: 20 minutes

Soup base

1 small onion chopped

1 garlic clove minced

2 cups or 250 grms packed frozen veggies (peas, carrots, corn, french beans)

1 small potato cut into the same size as the veggies

2 cups water 

salt and pepper

1 tbs chopped fresh parsley

1 cup passata or 4-5 ground tomatoes

2 tbs grated cheddar cheese ( optional )

1 tbs olive oil

Mini Meatballs

2 cups any minced meat ( mine was lamb mince)

Salt and pepper

1  tbs chopped parsley

1 tsp oregano or mixed herbs

Method

First, start with the meatballs. Mix the ingredients of the meatballs and knead it well, Shape into small balls and keep them aside so that soup base can be prepared.

Now, to make the soup, heat the oil in a pot, add the onions and garlic and cook for 2 minutes on medium heat. It should just soften not change the colour.

Then add all the veggies to it. Stir-fry for 3 -4 minutes so that they are coated with the oil well. 

Then add the tomato passata or the ground tomatoes, water, salt and water. Let it simmer for 5 minutes.

Now add the meatballs to the soup and cover to cook for about 8-10 minutes. When the meatballs have turned to brown colour, add the chopped parsley and stir. 

Serve the soup in a bowl with grated cheddar cheese on top. An extra fresh pepper won't harm the taste. Enjoy and beat the cold weather.

BROCCOLI SOUP

Not many of us like broccoli. My son and husband, they love it. I started liking it after having it as a soup made by my neighbour Caroline. She loves her soups like crazy. I mean she can literally make soups out of anything. So I decided to serve the bowl of goodness with cheese toasties and in no time the soup was finished. So now broccoli is a must in my vegetable fridge drawer.

Serves 4

Time: 30 minutes

1 big head broccoli cut into florets along the stems

1 cup milk

2 cups stock (vegetable/chicken)

Salt and pepper

1/2 cup grated cheddar cheese

1 garlic clove crushed

1 tbs plain flour

1/2 white onion chopped

1 tbs butter/olive oil

Method

First, boil the broccoli and the chopped onions in the stock. 

In another pot, add the butter/oil, and saute the garlic lightly. Add the plain flour and cook stirring for a minute or 2 and then pour in the milk. Whisk this properly so there are no lumps formed.

Add the boiled broccoli mix to this pot. Using a hand blender. Blitz or puree the soup. You can leave it bit rough if you like it. adjust the salt and pepper. Bring it to a boil. At the stage, you can adjust the consistency of the soup by adding water.

Then add the grated cheese and stir, right before serving. ( if you don't want cheese, its fine. It can be omitted)

I served with cheddar cheese toasts cut into bite-size pieces.  Everybody loves cheese. So be heavy hand or light hand. 

TIP: Instead of broccoli, cauliflower can also be used.

LIGHT MUNG DAL WITH SIMPLE TADKA

Split mung dal or yellow mung that's what some call it. This dal is very light actually a soupy consistency but I left it bit thick cause was going to serve with chapati.This dal is also nice to serve to someone with a stomach bug with a bit of lemon juice. To make it as a meal dish, add chopped vegetables.

Serves 2-4

Time: 40 minutes

1 cup split mung dal, soaked for at least 1 hour in hot water

1 small onion chopped finely

1 tsp ginger chopped finely

1 tsp garlic chopped finely

3 cups water

2-3 tbs fresh coriander chopped + the stems

1/2 tsp turmeric

1/2 tsp garam masala

2 tbs ghee

1/2 tsp cumin

2-3 hot green chillies (optional)

Salt

Method

Add the dal, water, turmeric, salt and 1/2 tbs ghee in a pot and let it simmer till the dal is cooked. Keep it aside.

Heat the remaining ghee in a small pan. Add the cumin and the ginger/garlic. Fry it for a minute till it's slightly browned. Then add the onions. Brown them light.

 

When the onions have just changed colour, tip the mix in the cooked dal. Season the dal well. Stir in the garam masala and the coriander stems. Let it simmer till stems have softened and the dal is thickened a bit.

 

Serve the dal hot with fresh coriander with chapati or rice.

MEDITERRANEAN RED LENTIL AND SPINACH SOUP

It is called a Mediterranean soup but the ingredients are the same as of the Indian lentil curry. The stock added to this soup brings out the flavours of it and makes it very light, unlike the Indian lentils.

Serves 4-5 

Time: 35-40 minutes

1 cup red lentils, soaked 

3 small tomatoes chopped

1 small onion chopped

 1 small carrot chopped

2-3 garlic cloves minced

1-1 /12 litres of vegetable stock

2 cups shredded spinach

salt and pepper

1 tbs olive oil

1 tbs tomato paste

1 tsp cumin powder

2 tsp paprika

Method

Heat the oil in a pot and cook the onions, garlic and carrot together for 2-3 minutes on medium flame. the add the paprika, tomato paste and the cumin powder. Stir and continue cooking for 5 minutes.

 

Now add the lentils and the stock. Bring to a simmer. and continue for20-25 minutes till the lentils are tender. Then add the chopped the tomatoes and the spinach. Bring to a boil. Adjust the seasoning and serve.

 

It tastes nice with tzatziki sauce and pita bread on the side.

FRESH PEA SOUP

Soup with fresh peas and potatoes and garnished with chopped ham and parmesan. 

Serves 4

Time: 30 minutes

1 1/2 cup green peas

2 medium potatoes sliced

1 garlic minced

1/2 medium onion chopped

2 -3 cups vegetable/chicken stock ( depending  on the consistency)

Salt and pepper

1/2 cup finely chopped ham

1/4 cup parmesan cheese

1 tbs butter/oil

Method

Heat the oil/butter in a pan and saute onions and garlic till slightly softened. Then add the sliced potatoes. Stir them to coat well and pour in the stock. 

Bring it to a simmer, when potatoes are cooked add the peas. Cook for 5 minutes. 

Using a hand blender, blitz the soup to a smooth consistency. Put it back on the heat and bring to a simmer. When you see the blobs of soups popping, remove. 

Garnish with chopped ham and parmesan cheese when you serve.

LENTILS ( SABUT MASOOR DAL )

Another dal recipe for a vegetarian meal. I personally like this lentil very much cause I use them in both Indian and other cooking. They don't take too long to cook.

Serves 4

Time: 35 minutes

1 cup lentils soaked overnight or one 400grms tin

1 medium onion chopped

1 tomato chopped

1 tsp ginger chopped very finely

1 tsp garlic chopped very finely

1 tsp cumin

1/2 tsp garam masala

1/4 tsp turmeric

3 cups water

1-2 tbs chopped coriander

Salt

2 tbs ghee

Method

Heat some ghee in a pot, add the cumin, onions, garlic and ginger. Saute it till light golden in colour. 

Then add the chopped tomatoes, turmeric, salt and garam masala. Cook the mixture till the ghee separates at the edges. If you see its sticking at the bottom, just add a splash of water. 

When the tadka is cooked, add the lentils with water and simmer till slightly thickened and garnish with chopped coriander.

Serve the lentils with rice or chapati.

TIP: If you are using the tinned lentils just add the whole tin including the same amount of water. 

If using the soaked lentils then just cook with the pressure cooker and 2 cups of water for 10-15 minutes.

If not using the above methods then use 3 cups of water and let it simmer till the lentils are tender and slightly thickened.

SPINACH SOUP

My son loves this soup. One doesn't need to wait for the cold season or chilly day to have this soup, you can have it on any day. Very simple recipe with a few ingredients and you have a nice bowl of hot soup. Serve it with a drizzle of cream and cheesy croutons on the side.

Serves 2-3

Time: 30 minutes

1 bunch chopped spinach

2-3 potatoes diced

2 cup chicken stock

1 small onion chopped

1 tbs butter

1 garlic minced

2 tbs cream

Few bread slices

1/2 cup grated cheese

Salt and pepper

Method

Heat the butter in a pot and saute the onions and garlic till transparent.

Add the potatoes and the stock and bring to simmer and then let the potatoes cook through. Add the chopped spinach and cook for  1 minute covered. 

Let the soup cool slightly and then using the hand blender or the jug, blend the soup. Return the soup to the pot and boil for two minutes or so and ladle into the bowls. 

 

For the cheesy toasts, Cut the bread with any shape cutter, sprinkle some cheese and keep under the broiler and grill till the cheese melts,

Serve the hot soup with cheesy toasts. Perfect for any day of the season.

FOUR INGREDIENT TOMATO SOUP

After a tiring day spent at my son's Schools'  Cultural day, I just wanted to cook a simple meal for the family. There is nothing simpler than a cooking a tomato soup. There is no rocket science in preparing it. But, using butter in the soup was what changed the entire taste of the soup. It was a filling meal and yet light. I served with ham and cheese toasties. If you are a vegetarian, you can omit the ham in the toasties.

Serves 3-4

Time: 30 minutes

3-4 big tomatoes

1 medium onion sliced roughly

2-3 tbs butter

2-2 1/2 cups chicken/vegetable stock

2 garlic cloves ( optional )

Salt and pepper

Method

Sweat the onions and garlic if using in butter. Make sure not brown the onions just softening them.

Then add the chopped tomatoes and cook for 10 minutes to soften them. 

Add the stock and the seasoning and bring to a boil. Then using the hand blender blitz the mixture. 

Ladle the soup into a bowl and serve with ham and cheese toasties. 

CHICKEN SOUP WITH CORIANDER AND CUMIN DUMPLINGS

Excellent dumpling recipe. So comforting and easy to make! 

Serves 4

Time: 30 - 35 minutes

For the soup

2 chicken breasts cut into small  cubes

1 small onion chopped

2 garlic cloves crushed

500 ml chicken stock

1 tsp paprika

Salt & pepper

1 tbs chopped parsley

1 celery stick chopped finely

For the dumplings

1 cup plain flour
2 tsp baking powder
1/2 tsp salt
2 tbs cold butter
1/2 cup  cheddar cheese, shredded
1/2 cup milk

1/4 cup finely chopped coriander

1 tsp ground cumin

Method

Heat the oil in a pan, brown the chicken cubes seasoned with salt and pepper. Then remove it and keep aside.

In the same pan, saute the onions, garlic and celery till fragrant. 

Add the chicken cubes to the onion mix. Stir in the paprika. Cook for 2 to 3 minutes.

Pour in the chicken stock. Stir and bring it to a boil. 

To make the dumplings, combine flour, baking powder and salt in a food processor, add the butter and blitz on pulse setting until the flour mix is crumbly. Add cheddar cheese, coriander and cumin. Stir in milk just until moistened. To add the dumplings in the soup, just drop it with a spoon. Let it cook for 10 minutes without the lid on and then cover and cook for 5 minutes. Just before covering sprinkle some paprika on the dumplings and garnish with fresh chopped parsley.

SAUSAGE AND VEGETABLE SOUP

This sausage and vegetable soup is delicious and comforting. You can make it with soya chunks instead of sausage meat. I also add a dash of tabasco to my bowl for an extra kick. Mop it with crusty bread. 

Serves 4

Time: 30-40 minutes

4-6 links sausages, casing removed and cut into bite size

1 tbs olive oil

2 medium potatoes diced

1 small carrot diced

1 white onion chopped

1 tsp thyme dried

Salt & pepper

1 tsp rosemary dried

A few leftover parmesan rinds

2 garlic cloves finely chopped

400 ml stock

1/2 cup white wine

2 cups cooked pasta (Fusilli/Penne)

2 handfuls roughly  chopped or torn baby spinach

Method 

Heat the oil in a pot and cook the onions and garlic till softened but not changed colour.

To this add the carrots, thyme and rosemary. Saute it well.

Now, add the sausage meat and fry in the carrot-onion mixture till lightly browned.

Pour in the white wine and bring it to a simmer and the wine has reduced. This will take about five to seven minutes on high heat.

Add the stock and seasoning. 

Add the diced potatoes.

Add the parmesan rinds. They give out the very nice flavour. Let the soup simmer for eight to minutes till the potatoes are cooked through.

Meanwhile, arrange the chopped spinach in a bowl and cooked pasta in another for plating.

Spoon some pasta in the centre of the bowl, topped with fresh spinach.

Ladle big spoons of piping hot soup on the spinach and pasta and garnish with grated parmesan and extra freshly ground pepper.