The Seasonal Soup

CREDITS

New creations by Fathima Mahomed
Pic credit by Fathima Mahomed

INGREDIENTS

500g soup mix (washed soak overnight) If this ingredients is unavailable then use ⅓ cup split peas, ⅓ cup green lentils and ⅓ cup barley or quinoe and a handful rice. 500g chicken fillets (steamed and shredded) 1 teaspoon ginger and garlic paste 1 teaspoon grated fresh ginger½ teaspoons red chilli flakes 1 teaspoon white onion powder1 packet cream of chicken and mushroom ½ teaspoon garam masala ½ teaspoon dhana/jeera mix Seasoning salt /pepper Sprinkle Aromat (a South African Spice)1Tablespoon Olive oil/veg oil 2 Tblespoon butter ghee (Clarified butter)1 large red onions chopped, sautéed 1 small red onions 1 bunch baby spinach 3 large carrots chopped cubes2 potatoes chopped in chunks1 can tomotoe chopped and blended1 teaspoon chillie powder ½ teaspoon tumeric powder1 ½ cups boiling water /veg stock or more depends on consistency ½ teaspoon bicarbonate sodaPinch tumeric Pinch freshly ground cinnamon and elachee powderPinch bruised slightly cracked black cloves.

METHOD

1.Wash, soak the pulses overnight. Using a thick base pot, add in the soup mix, salt, tumeric, bicarbonate soda and add boiling water bring to boil until soft and mushy. Blend the soup mix set aside.
2.In a bowl, marinate the steamed chicken shreds with all spices, cinnamon and elachee powder cling refrigerate 15 minutes.
1.In a saucepan add oil, followed by chopped red onions sautee, add can tomotoes and cook for a few minutes, add chopped carrots, potatoes let it cook for 5-7 minutes lastly add spinach cook under 3 minutes, set aside cool. Now add this to the blender to make veg purée set aside.
1. In a thick base pot add butter ghee (Clarified butter) fry onion to light brown, add marinated chicken shreds on medium heat and cook in butter ghee (Clarified butter).
2. Add the veg purée and cook further until butter ghee (Clarified butter) surfaces. Add a little water, add the blended soup mix and cook further.
Make a mix of with cream of chicken and mushroom and white onion powder using water add this to the soup and cook if too thick add water or veg stock to thin the consistency of soup required.
Cashew nut cream (optional) Topping100g raw cashew nuts, soaked in boiling water. 125ml coconut milk/Whole milk cream75 - 80ml water 1 teaspoon lemon juixeSeasonings 30ml olive oilMethodIn a food processor place all ingredients and blend until smooth. Serve dollops or swirl of cashew nut creams.
GarnishesFresh chopped parsley, dhania (coriander), bread croutons or pull apart rolls. Grated Parmesan cheese optionalKeep it simple just drizzle fresh cream
Serve individual soup bowls, drizzle fresh cream, sprinkle freshly grated ginger and serve with dunked in herbal croutons,sprig of parsley. If serving piping hot, grated cheese, pinch black pepper before placing in front of guest.
A fresh,seasoned balanced, healthy wholesome nutritional meal, add on fancy toppings of choice as mentioned in my recipe.
I served mine simple this time around without toppings.
Bon appetite ♥️Shu-hani♥️

INFO & TIPS

Serve individual soup bowls, drizzle fresh cream, sprinkle freshly grated ginger and serve with dunked in herbal croutons,sprig of parsley. If serving piping hot, grated cheese, pinch black pepper before placing in front of guest.

Healthy, hearty Chicken and vegetables soup, chicken shreds, pulses,spinache rich in nutrients, proteins and iron.
Served with herbal croutons, pull apart roll or just fancy a dinner roll.
Cashew nuts dallops, smooth or grainy definitely got your attention...

POSTED ON

31 Jan 2021

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