When the weather cools down, what can beat the mouthwatering scent of a pot of soup bubbling away in the kitchen. Piping hot soups are popular the world over and whilst we all have our good old standbys, we decided to try some new recipes from other countries. We hope you like them!
Closer to Home – Avgolemono Soup from Greece
The ultimate Greek / Cypriot comfort food – a light and bright lemon chicken soup!
Ingredients:
- 1 tablespoon oil
- 1 onion, diced
- 6 cups chicken broth or chicken stock
- 1/2 cup arborio rice
- 3 eggs, lightly beaten
- 2 cups cooked chicken
- 2 lemons, juice and zest
- 2 tablespoons white miso paste (optional)
- salt to taste
Instructions:
- Heat the oil in a pan over medium-high heat, add the onions and cook until tender, about 3-5 minutes.
- Add the chicken broth and rice, bring to a boil, reduce the heat and simmer until the rice is cooked, al-dente, about 15-20 minutes.
- Slowly pour 1 cup of the hot broth into the eggs while whisking and then slowly whisk the egg mixture into the soup.
- Add the chicken, lemon juice and zest and cook to warm, about 5 minutes.
- Remove from the heat, mix 1/4 cup of the hot broth with the miso paste and then mix the mixture back into the soup before seasoning with salt.
Option: Add extra vegetables like carrots and celery.
Option: Add garlic.
Option: Add 2 tablespoons chopped fresh dill!
Note: The miso paste is not traditional but an amazing addition!
Shorba Addis from Ethiopia
A soup popular in Ethiopia with complex textures and a rich deep curry flavour!
Ingredients:
- ½ yellow onion, diced
- 1 small carrot, diced
- 1 teaspoon freshly grated ginger
- 3 cloves garlic, minced
- 1 tablespoon Spice&Easy Berbere Spice Blend
- 1 teaspoon fenugreek seeds
- 2½ cups vegetable broth
- ¼ cup tomato paste
- ¼ cup brown or green lentils
- 1 Yukon Gold potato, diced
- ¼ cup whole-wheat orzo pasta
Instructions:
- Over medium-high heat, sauté the onion until it is brown. Reduce the heat to medium. Add the carrot, ginger, garlic, Berbere spice blend, and fenugreek, sautéing them for about 1 minute.
- Add the veggie broth and tomato paste, stirring until the tomato paste is thoroughly combined with the broth. Bring the soup to a simmer. Add the lentils and stir. Once the soup comes back to a simmer, cover the pot and reduce the heat to low. Cook the soup for 20 minutes.
- Add the potato and orzo; cook the soup, covered, for 5 more minutes.
Ribollita from Tuscany, Italy
A traditional Tuscan soup that is aromatic, flavourful, hearty and satisfying!
Ingredients:
2 tbsp olive oil, plus extra for drizzling
1 onion, finely chopped
2 celery sticks, finely chopped
1 carrot, chopped
2 garlic cloves, crushed
pinch of chili flakes
1 rosemary sprig
400g can chopped tomatoes
500ml hot chicken or vegetable stock
400g can cannellini beans, drained and rinsed
1 parmesan rind (optional)
250g cavolo nero or kale, chopped
150g stale crusty bread torn into chunks (see tip below)
1 tbsp red wine vinegar
2 tsp Spice&Easy Mediterranean Blend
a few leaves of basil (optional) and grated parmesan or vegetarian alternative, to serve
Instructions:
STEP 1
Heat the oil in a large saucepan or flameproof casserole over a medium heat and fry the onion, celery, and carrot with a pinch of salt for 15 mins until soft. Add the garlic and chili flakes, and cook for 1 min.
STEP 2
Stir in the rosemary sprig, tomatoes, stock, beans, spices, and parmesan rind, if using, and bring to a simmer. Add the cavolo and cook, covered, for 10 mins. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and season. Spoon into bowls, drizzle with a little more oil and sprinkle with the basil, if using, and the grated cheese.
We will welcome the new year with more soup recipes for the PALS January issue!
Spice&Easy would like to wish everyone joyous holidays with good health and happiness in the New Year!
For more recipes or info visit: www.spiceandeasycyprus.com
or call us on +357 99104622
