Soup Recipes

To prepare lentil soup: Sauté diced onions, carrots, and four garlic cloves in a pot over medium heat.

Add one cup of lentils and spices (salt, pepper, coriander, cumin, seven spices, paprika, ground cardamom), cover with water, and let simmer on low heat until fully cooked.

Once the soup is cooked, blend it using a hand blender until smooth.

Add a tablespoon of butter and toasted vermicelli, then let it cook on low heat until the vermicelli is tender.

For the mushroom soup, sauté mushrooms, diced onions, carrots, and celery stalks in a pot over medium heat.

Continue sautéing until golden, then add two garlic cloves and stir well.

Add salt, pepper, thyme then mix everything together

Pour in two cups of milk and two cups of broth, dissolving two tablespoons of flour in a little water before adding.

Stir the ingredients well, and once the soup thickens, blend it partially using a hand blender.

Do not blend it completely to keep some vegetable chunks in the soup

For the orzo and mushroom soup, sauté sliced mushrooms in a pot over medium heat.

Let the mushrooms turn golden, then add sliced onions, carrots, celery stalks, salt, and pepper, stirring everything together.

Add grated three tomatoes, stir briefly to mix the flavors.

Pour in water, then add chicken stock and toasted orzo.

Let the soup come to a boil, then cover and let it simmer on low heat until fully cooked