Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics : Vegetable Beef Soup Recipes Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics

Vegetable Beef Soup Recipes Biography

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Normally when I want to make something, I will google 4 or 5 different recipes to get an idea of how it’s made. Then I do my own thing using bits and pieces of all the different recipes I’ve read. That’s exactly what I did for this sweet potato soup. I found some recipes that called for cinnamon and nutmeg, some recipes that used curry, some that used ginger, some with cream, you get it.

Ingredients:

    1.5 lbs sweet potatoes (4 small/medium sized)
    1 lb baby carrots
    1 yellow onion
    2 tbs butter
    1 tbs minced fresh ginger
    1 large clove garlic
    3 cups chicken stock
    3 cups water
    2 tsp cumin
    1 tsp chili powder
    Salt and pepper to taste

Directions:

Peel your sweet potatoes. Then cut them into 1 inch cubes.

Chop the yellow onion (chopping doesn’t have to be too fine because you will blend it later

Mince your garlic and fresh ginger root. Melt butter in a large pot over medium heat. Add garlic and ginger and let sizzle for a minute or until fragrant. Then add onion.

Salt your onions as soon as you add them to the pot- this will make them “sweat” and help them cook with all that lovely butterOnce your onions are translucent (about 6 minutes on the stove- stirring occasionally), add sweet potatoes and carrots.
Finally, add cumin and chili pepper. Bring to a boil.Once boiling, turn down to low/medium and cover pot. Allow soup to simmer for 35 minutes.Transfer soup to blender in batches. Be careful because it’s hot!!! And then it’s done!!! I served it with some crushed walnuts which added a crunch and richness- highly recommend this!

2 cans (15 oz) fire-roasted organic tomatoes, undrained
1 can (15 oz) organic chickpeas, undrained
1/2 cup water
1 tbsp olive oil
2 cups broccoli florets, chopped
1/2 cup yellow onion, chopped
1 cup dry quinoa (rinsed)
1/2 tsp dried thyme
1/4 tsp garlic powder (or one glove garlic, minced)
Salt/pepper to taste

Heat oil over medium in a large pot or Dutch oven; add onion and sauté until opaque/softened. Add tomatoes, water, chickpeas, broccoli, quinoa and seasonings. Stir until mixed well; bring to boil and then reduce heat, cover and let simmer for ~20-25 minutes (until quinoa is cooked through). Stir every couple of minutes to prevent any burning.