Mulligatawny Soup

Mulligatawny is a curry-flavoured soup of Anglo-Indian origin. A literal translation from Tamil is "pepper water"("Millagu" is pepper and "Thanni" is water). Despite the name, pepper itself is not a vital ingredient. The real dish the Anglo-Indians call "pepper water" is closer to Tamilian -rasam (pronounced than mulligatawny.)

Ingredients:
1 tablespoon ghee (clarified butter), or vegetable oil, 1 onion, chopped , 4 cloves garlic, minced
2 teaspoons grated fresh ginger, 2 green chille peppers chopped, 1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves, 2 teaspoons ground coriander seed , 1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric , 4 pods cardamom , 2 tablespoon currypowder, 2 carrot,chopped, 2 apple - peeled, cored, and chopped ,1 large potato, peeled and diced, 1 cup Masoor dhal (red lentils), rinsed, drained, 8 cups chicken broth, 1 tablespoon tamarind concentrate ,
1 tablespoon lemon juice, 2 cups coconut milk ,2 tablespoons chopped fresh coriander.Salt to taste.

Preparation:
Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
Add carrot, apple, potato, dhal, and chicken stock to cooking pot; simmer, covered, for about 30 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

serve with cooked rice, shredded chicken and fresh chopped coriander

Baked Turkey And Lentil Soup

Ingredients:
Butter 2tbsp, Large carrot chopped, 1pcs Onion chopped, 1pcs leek white part only chopped
1pcsCelery stick chopped ,Mushrooms chopped, 115gm, White wine¼ cup, Chicken stock
5 cup,Dried thyme ¼ tsp, Bay leaf 2, Lentils ½ cup, Baked turkey meat, cut into dice cube75gm
Salt and freshly ground black pepper as needed .

Preparation:
Melt the butter in a large saucepan. Add the carrot, onion, leek, celery and mushrooms. Cook for 3-5 minutes until golden.Stir in the wine and chicken stock. Bring to the boil and skim off any foam that rises to the surface. Add the thyme and bay leaf. Lower the heat, cover and simmer gently for 30 minutes. Add the lentil and continue cooking, covered, for a further 30-40 minutes until they are just tender. Stir the soup occasionally. Add the turkey and season to taste with salt and pepper. Cook until just heated through. Ladle into bowls and serve hot.

Thai Style Chicken Soup

Ingredients:

1 Tsp oil, 1 or 2 Fresh red chillies seeded and chopped, 2 Garlic cloves crushed, 2 Large leek sliced, Chicken stock as required, 600ml Coconut milk, 500 gms Skinless boneless chicken cut into bite size pieces, 2Tbsp of thai fish sauce, 1 Lemon grass stalk, split, 1 Tbsp Fresh ginger root finely chopped,1 Tsp of sugar, Kaffir lime leaves,100 gms Frozen peas, 3 Tbsp of fresh coriander chopped.

Preparation:

Heat the oil in a large sauce pan, add garlic, chillies and add add leek, Put stock and stir it, Add cocnut milk bring it to boil, Add chicken , fish sauce, lemon grass, ginger , sugar, and lime leaves. Add peas, Lower the heat and simmer, covered for 10 to 15 mins until the chicken is tender, stirring Occasionally. Remove the lemon grass, add coriander and stir it, and serve soon

Eastern European Chick Peas Soup

Ingredients:

Chick-peas soaked over night 500gms, vegetable stock 2 litres, 3 Large Potatoes cut into bite size chunks, Olive oil 4 tbsp, Fresh Spinach leaves 250 gms, salt & freshly ground black pepper to taste, Spicy chicken or beef sausages.

Preparation:

Drain the chick-peas and rinse under cold water, Place in a large pan with vegetable stock,Bring it to boil,then reduce the heat and cook gently until the chick-peas is cooked, Add the potatoes, Olive oil, salt & pepper to taste, cook until potato is tender, Add roughly cut spinach and cooked sausages, Now ready to serve.