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A Bowlful of Joy

February 2018 Food Lifestyle

A Bowlful of Joy

Say “comfort food” in a room full of people, and rest assured that most of them will have visions of soup. What’s more, a bowl of soup is not just a seasonal pick but a year-round favorite. Here’s our pick of two delicious soups, both of which are quick to whip up, which means they serve as the perfect after-work meal, whether you prefer to unwind in front of the television or curl up with a book.

MEXICAN SOUP

Bursting with flavor, this wholesome soup, made with chickpeas and kidney beans, is quite filling and can easily replace a meal. What’s more, you can prep ahead, so that you have a healthy dinner ready without much effort, after a long day at work.

You’ll need:

  • 1tbsp vegetable oil
  • 3 diced onions
  • 2tbsp garlic paste
  • 2tbsp ground cumin
  • 2tbsp paprika
  • 1tbsp coriander powder
  • 150g cooked chickpeas
  • 150g cooked kidney beans
  • 750g peeled, seeded & chopped tomatoes
  • 1tbsp thick tomato paste
  • 2 sticks celery, chopped
  • 1 chopped carrot
  • ½l vegetable stock
  • 250g spinach leaves

How to prepare:

  • Heat oil in a saucepan and stir in the onions, garlic, and spices. Cook until the onions soften; this will take around five minutes.
  • Add the chickpeas, kidney beans, tomatoes, tomato paste, celery, carrot, and stock. Stir well and let it simmer for half an hour.
  • Throw in the spinach and cook for five minutes more.
  • Season to taste. Serve hot.

CHILLED CUCUMBER SOUP

Refreshing is the word that comes to mind when it comes to chilled cucumber soup. With its clean, natural flavors, this soup is perfect both as a snack and an accompaniment to your meal.

You’ll need:

  • 2 cucumbers, peeled and chopped
  • 1tbsp yoghurt, heaped
  • 7-8 mint leaves, chopped
  • 1 garlic clove
  • Salt and pepper, to taste
  • 2tsp lemon juice
  • 2 cups chicken stock

For the croutons:

  • 2 slices of bread, cut into cubes
  • Oil to shallow fry

For the garnish:

  • ½ cucumber, chopped
  • 2-3 mint leaves chopped
  • Parmesan-coated croutons
  • Parmesan, grated
  • Olive oil, preferably extra virgin

How to prepare:

  • Blitz the cucumbers in a food processor or mixer grinder.
  • Add the rest of the ingredients and blend well again.
  • Place it in the fridge; let cool.

For the croutons:

  • Saute the chopped bread cubes.
  • Drain out the excess oil.
  • Toss with grated Parmesan cheese.

For the garnish:

  • Serve the chilled cucumber soup in soup bowls or mugs.
  • Sprinkle chopped cucumber and mint leaves, and grated Parmesan.
  • Drizzle the olive oil over the soup.
  • Serve with hot croutons.
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