These recipes have come from Christian Aid’s partners around the world. They are just a few suggestions for your Super Soup Lunch, but it is entirely up to you to be as creative as you like.
El Salvador: Red Kidney Bean Soup
Ingredients(serves 4)
500g of cooked red kidney beans
500g of beef broth
2.5 slices of bacon, chopped
2 tablespoons of onion, chopped
Cream (optional)
Chilli sauce
Method
1. Add cooked beans and broth to saucepan, boil for 10 minutes then allow to cool.
2. Liquefy in a blender and pour back into saucepan.
3. In a frying pan, sauté the bacon and onion until transparent. Add to the soup and cook for a further 10 minutes.
4. Check seasoning and sprinkle with chilli sauce. Before serving, add cream. Serve hot and enjoy!
Nicaragua: Cheese Soup
Ingredients(serves 4)
1kg corn dough
0.5kg dried cheese
4 eggs
Salt
2 tablespoons of oil
1 large onion
1 clove of garlic
1 red pepper
Achiote (or replace with nutmeg and a dash of pepper)
A little fresh orange juice
A little cream or butter (as desired)
Method
1. Add cheese to corn dough (the more cheese the better!)
2. Add four eggs, achiote and water. Mix well and then add more water, little by little, until the dough is not too soft nor too hard (it should be the right consistency to make a cake or a bagel).
3. Divide the mixture, shape half of the dough into small balls and fry in oil.
4. Gently fry chopped onions, garlic, pepper in a large pan. Add remaining dough mixture and stir constantly to ensure the dough does not stick to the bottom of the pot.
5. Add cream, or a little butter, and orange juice. When the soup is hot, add the dough balls. When soup is boiling, add two eggs and stir until thoroughly cooked.
Guatemala: Chicken soup
Ingredients(serves 4)
250g of tomatillos husked and rinsed (green tomatoes and lemon juice are a good substitute for this small green fruit)
2 skinless chicken thighs (with bones)
1 skinless chicken breast (with bones)
1 jalapeños, stemmed and halved lengthwise
Salt and pepper
1 tablespoon extra virgin
Olive oil
3 spring onions trimmed and roughly chopped
Chopped coriander
1 clove of garlic
1 green pepper, chopped
1 tablespoon pumpkin seeds, toasted
1 tablespoon sesame seeds, toasted
Method
1. Place 1.5 litres of water in a large saucepan and add tomatillos, chicken, jalapeños and salt. Bring to the boil.
2. Reduce heat and simmer for 25 minutes or until tomatillos and jalapeños are tender and chicken is cooked through.
3. Drain, reserving broth, and set aside chicken, tomatillos and jalapeños.
4. Heat oil in a large frying pan over a medium heat. Add coriander, spring onions, garlic and pepper and cook until softened and golden brown. Transfer to a blender.
5. Add pumpkin seeds, sesame seeds, tomatillos, jalapeños and broth (as much as desired) to blender, and carefully purée until smooth.
6. Transfer contents of blender to a large pan, bring to a boil and simmer for 10 minutes, allowing soup to thicken. Meanwhile, discard bones from chicken, shred meat and add to pot.
7. Serve over rice with corn tortillas.
Garnish with coriander and serve.
Haiti: Pumpkin soup
Ingredients(serves 4)
450g corned beef or 450g beef stew meat~
Water
1 pumpkin, peeled and diced
2 turnips, diced
1 small onion, finely chopped
1 sprig of parsley
1 sprig of thyme
3 garlic cloves, crushed
250ml milk
Nutmeg
180ml rice, washed (uncooked, not instant)
Salt
Pepper
4 tablespoons of butter
Method
1. In a saucepan, cover beef generously with water and bring to the boil over a medium-to-low heat. Boil partially covered for one hour.
2. Drain and chop beef into bitesized pieces.
3. In a saucepan, bring four cups of water to the boil; add pumpkin, turnips, beef, onions, parsley, thyme and two cloves of garlic.
4. Simmer until pumpkin is tender (15 minutes).
5. Discard parsley and thyme.
6. Transfer pumpkin to food processor with a quarter of a cup of stock and purée.
7. Return to saucepan and heat through.
8. Add milk, nutmeg, butter and rice; cook until rice is tender (15-20 minutes).
9. Season with salt and pepper, and mix in remaining garlic.
10. Serve hot with a little butter in each bowl.
Mali: Onion soup
(serves 2-3 people)
Ingredients
1 onion
5 tomatoes
1 vegetable stock cube
1 pint of water
2 teaspoons of vegetable oil
Method
1. Finely chop and fry the onion
2. Add a pint of water, the tomatoes and the vegetable stock cube
3. Bring to the boil and then simmer for about 15-20 minutes
4. Serve hot and enjoy.
Ethiopia: Vegetable alecha
(serves 8 people)
Ingredients
1 onion
4 carrots
4 medium sized potatoes
1 green cabbage
1 can of tinned tomatoes
2 fresh tomatoes
4 green peppers
2 teaspoons of salt
1 teaspoon of ground ginger
3 cups of water
4 tablespoons of vegetable oil
Method
1. In a four quart saucepan sauté the chopped onion in the oil until soft but not brown
2. Add the carrots, peeled and cut into one inch slices; the green peppers, cleaned and cut into quarters; three cups of water; the tinned tomatoes; two teaspoons of salt and half a teaspoon of ground ginger
3. Cover with a lid and cook for 10 minutes
4. Add the potatoes cut in thick slices
5. Plunge the fresh tomatoes in boiling water, remove skins and cut in eight wedges each and add to mixture
6. Cover and cook for 10 minutes
7. Cut the cabbage into one inch wide wedges and add to mixture
8. Cook until vegetables and tender
9. Season to taste and serve.
