Soups

An inexpensive, easy-to-make and delicious soup. This slightly modified recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England. Mung beans is the exquisite choice, but red or yellow lentils also make a delicious result (green lentils are not recommended). The chicken stock can be replaced with vegetable stock for a vegetarian variety. This recipe can also be made with less liquid and served as a stew.¨ Improvement, a little off tradition, but works even better: 1) Fry the lentils/beans for a few seconds in ghee before adding the spices and liquid. 2) Add just a little tomato purée (1 tsp) to the soup. 3) Add one diced potato together with the lentils/beans. (Recipes courtesy of Food.com - Chef André Grisell)
Category:  Soups
Preparation time: 5m
Cooking time: 35m
This was my favourite soup from the Bell Canada cafeteria; many years later, I found the recipe in a Soup & Starter cookbook! Its a good way to use up leftover roast beef (or lamb). If I don't have dripping on hand, I broil some bacon, use the bacon fat & eat the bacon!! (Recipes courtesy of Food.com - Chef CountryLady)
Category:  Soups
Preparation time: 10m
Cooking time: 1h 45m
Has lots of spices and a little bit of heat from the scotch bonnet. Very Caribbean. Served either hot or cold, easily prepares in advance for when you need it. (Recipes courtesy of Food.com)
Category:  Soups
Preparation time: 1h
Cooking time: 2h
This recipe is an adaptation of one of Sara Moulton's. It's Indian-style soup made easy by the use of rotisserie chicken. Feel free to add your own combination of spices if you'd like more flavor! (Recipes courtesy of Food.com - Chef LifeIsGood)
Category:  Soups
Preparation time: 30m
Cooking time: 30m