In keeping with the rainy season, this week, Chef Delzad shares the recipe of three delectable soups to keep you warm and your palates satiated!

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Creamy Potato And Scallion Soup

Ingredients:

Potatoes – 250 g; Onions – 1 medium; Garlic – 6 cloves; Butter – 30 g; Spring onions – 4; Chicken breast cut in small dices – 100 g; Cream – 50 ml; Salt, Pepper, Paprika powder, Cumin powder – to taste, for seasoning chicken.

Method:

1. Peel and roughly chop the potatoes, onions and garlic.
2. Saute the above in butter and add enough water to cover. 
3. Add salt and boil till potatoes are cooked. Then blend using a stick blender/jar blender to a smooth consistency.
4. Season the chicken with the salt, pepper, paprika and cumin powder and add to the blended mixture.
5. Simmer for a further 7 mins or till the chicken is cooked.
6. Add the chopped spring onions.
7. Turn off the heat and add the cream. Mix well and serve hot!

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Chicken Bone Broth Soup

Ingredients:

Chicken necks/bones – 1 kg; Onions – 2 medium; Carrots – 2 medium; Tomatoes – 1 medium; Chopped garlic – 5 cloves; Bayleaf – 2; Black peppercorn – 4; Cloves -3 pcs; Vegetable oil – 4 tbsp; Chopped coriander – ¼ bundle; Chopped spring onion greens – 2; Salt – to taste

Method:

1. Season the chicken bones/necks with salt and pepper; Combine with 1 roughly cut medium onion, 1 roughly cut carrot and 2 tbsp of vegetable oil. Roast in the oven @180 C for 1 hr. 
2. Boil the roasted bones and veggies with bayleaf, peppercorn and cloves for about 15 mins and simmer for another 20. 
3. Strain the stock and save the liquid and the bones and allow to cool.
4. Pull all the chicken off the bones and keep aside.
5. In another pot, heat 2 tbsp of oil and add 1 medium chopped onion, 1 medium chopped carrot, chopped garlic, chopped tomatoes and saute.
6. Add the chicken and the stock and bring to a boil
7. Serve hot, garnished with chopped coriander, chopped spring onion greens and a side of fresh bread.

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Thai Noodle Soup 

Ingredients:

Boiled noodles – 150 g; Carrots cut into julienne – 1 medium; French beans finely chopped – 8; Chopped spring onions – 3; Chopped dry red chillies – 4; Lime cut into slices – 1; Baby corn cut into roundels – 3 pcs; Sliced garlic – 6 cloves; Sliced galangal – 1 small piece; Chopped lime leaves – 2 pcs; Soya sauce – 1 tbsp; Chilli sauce – 1 tbsp; Star anise – 2 pcs; Vegetable oil – 2 tbsp; Salt and pepper – to season

Method:

1. Heat vegetable oil in a pan. Add garlic, spring onions, galangal, lime leaves, baby corn, French beans, carrots and saute.
2. Add the sliced limes and about 1.5 ltrs of water, season with salt, pepper, soya and chilli sauce and allow to come to a boil. Then simmer for 15 mins
3. Add the boiled noodles and your noodle soup is ready! 

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