Soup meals

Soup contains vitamins and minerals that stimulate the stomach to produce its digestive juices. Normally, soup is served as an appetizer before a main course, but if the soup contains chicken, meat, vegetables, beans, croutons, or vermicelli, then it can be considered a meal all by itself.

Beef and vegetable soup


–         1 beef shank, broken into pieces

–         2 liters water

–         1 medium-sized onion

–         3 grains of mastic gum

–         2 cloves of cardamom

–         3 bay leaves

–         1/2 tsp black pepper

–         1/2 tsp salt

–         2 thin zucchinis

–         1/4 kilo peas or green beans

–         2 potatoes

–         2 tomatoes

–         1 bunch of celery


1-Soak the beef shank in cold water for 1/4 hour, then wash, immerse in water and heat in a saucepan.

2-Remove any froth that forms, add the onion, gum, cardamom, bay leaves, and a pinch of pepper. Leave to cook on medium heat.

3-Wash vegetables and chop into pieces.

4-After 1/2 hour, remove beef from heat, add salt then strain.

5-Add the chopped vegetables (add the zucchinis and tomatoes first; add the potatoes ideally after another 10 minutes).

6-Put tomatoes in a hot water bath for one minute, then rinse with cold water, slide off their skin, cut into cubes, deseed, and add to the mix. Bring soup to a boil and simmer for ten minutes.

7-Rinse celery, chop, and add to the soup a few minutes before removing from heat.

8-Serve hot with lemon.

8-Cubes of meat can be added to increase nutritional value.

Tomato Soup


1/2 kilo ripe tomato

1/4 kilo onion

1 liter stock

1 tbsp ghee

3 grains of mastic gum

1/8 tsp black pepper

1/2 tsp salt

4 tbsp fresh cooking cream


1-Cut the tomatoes and onions into quarters, add stock, and place mixture in a saucepan.

2-Heat mixture for 1/4 hour, then strain.

3-Melt the ghee in a saucepan, add gum and a pinch of pepper, then add strained tomatoes and onions and a little salt to the hot ghee.

4-Bring mixture to a boil and simmer for five minutes (stock can be added to taste).

5-Add fresh cream, and serve with croutons.

Cream of chicken soup


2 tbsp flour

1 liter chicken stock

2 tbsp ghee

1/2 tsp salt

1/8 tsp black pepper

Half a chicken, boiled and cut into small pieces

2 tbsp fresh cream


1-     Brown the flour in the ghee and pour in the cold chicken stock all at once while stirring.

2-     Add the salt and pepper, and boil on a low flame. Allow to simmer for ten minutes

3-     Add the pieces of chicken to the boiling soup.

4-     Remove from heat, and add fresh cream, and serve piping hot.




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