Thickspicysoup Recipes

THICK & SPICY SOUP

Steps:

• Heat oil in large pot, over medium heat.
• Add fennel seeds, sea salt, orange rind, ginger, garlic, onions, shallots and fry on medium heat for 1 minute, stirring constantly.
• Next add the red curry paste, soya sauce and peanut butter, fry on medium heat for 1 minute, stirring constantly, don't let it burn.
• Quickly add chicken stock, tomato juice, pumpkin puree, brown sugar and cinnamon stick.
• Stir and bring mixture to a boil, lower heat and let simmer 20 minutes.
• Add coconut milk and let simmer another 20 minutes.
• Finally add the carrots, potatoes and crushed tomatoes, let the soup simmer for 40 minutes.
• Once potatoes are tender, remove the cinnamon stick, taste the soup and reseason with salt and/or brown sugar if necessary, according to taste.
• Pour soup into blender and puree until the soup is smooth.
• Garnish with red pepper flakes, finely chopped scallions and diced apricots.
• Serve immediately.

THICK VEGETABLE SOUP.

Steps:

• Finely slice both onions and fry in a little oil until soft.
• boil the kettle and measure 2 pints and add the 3 stock cubes. add this to the onions
• chop the carrots, turnip and potatoes, add to the pan, add salt and pepper to season
• leave to boil gently until everything is soft.
• when soft blend the soup until it looks like a puree.
• put back on the hob and add as much or as little frozen veg as you wish to have and simmer gently for 10 mins, add salt and pepper to season.
• serve hot and spiral a little cream over the top for decoration
• if you want it thinner add more vegetable stock little at a time

THICK AND CREAMY VEGETABLE SOUP

Steps:

• Chop onion and celery into tiny pieces.
• Put butter in large saucepan. Add onion and celery. Cook over low heat until they are soft-about 5-7 minutes.
• Chop carrots and potatoes into small pieces. Add peas and set aside.
• Open canned tomatoes and place in large mixing bowl and add salt, pepper, basil, and parsley. Mash tomatoes and seasonings with wooden spoon.
• After onions and celery are soft add chicken broth to the saucepan then add carrots, potatoes, peas, and tomatoes and mix with wooden spoon.
• Bring soup to boil and then turn to medium. Boil gently to cook vegetables-about 15 minutes.
• Pour soup in large mixing bowl, and then ladle half of it into blender and blend on low till very smooth. Pour back into saucepan and then blend back into saucepan. Stir in the milk.
• Heat over medium BUT DON"T LET IT BOIL. Ladle soup into bowls and sprinkle the green onions on top.

CATHERINE'S SPICY CHICKEN SOUP

Steps:

• In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
• In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

TEXAS THICK & SPICY TORTILLA SOUP

Steps:

• Pour Chicken Broth into 6 quart stockpot.
• Drain water from chicken, break apart and add to the broth.
• Add 1/2 of the pkg of Taco Seasoning... save the rest for next time.
• Add 1/2 of the can of Beans.
• Add 1/2 of the can of Rotel.
• Add remaining ingredients except for the Corn Tortillas.
• Rinse cans with water and add to the pot .add additional water to your preference as it will boil down and thicken.
• Start on medium heat until reaching a low boil while continuously stirring. Drop to a low heat and continue cooking for at least an hour, frequently stirring , tasting and monitoring consistency. Add water to thin, more beans to thicken.
• Once to your liking, add the corn tortilla wedges and cook for another 15 minutes. If you add them too soon, they will dissolve.