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Soup Recipes
Search & Filter Search & Filter Organize by: Save any recipe you like! It is super simple! From Tom the Chef Published: November 17, 2023 Garlic Soup 45 min.45 min. 45 min. 45 min. From Yarda Published: January 5, 2024 From Chef Marisa Published: October 10, 2024 From Tom the Chef Published: January 18, 2024 From Tom the Chef Published: October 28, 2024 Pumpkin Soup 50 min.50 min. 50 min. 50 min. From Tom the Chef Published: September 6, 2024 From Yarda Published: October 2, 2024 From Bill Published: October 7, 2024 From Yarda Published: October 29, 2024 Noodle Soup Recipes Dive into a bowl of pure comfort with our noodle soup recipes. This category features a diverse range of flavorful broths and noodle types, perfect for a hearty and satisfying meal. Creamy Texture Soup Recipes Experience the luxurious side of soup with our creamy texture soup recipes. These recipes offer a symphony of flavors and a smooth, luscious texture that will tantalize your taste buds. Loaded Soup Recipes When you're craving a truly comforting and substantial meal, look no further than our loaded soup recipes. These recipes deliver deep, savory flavors and a satisfying mix of textures in every spoonful. From slow-simmered stews like goulash to the caramelized onion richness of French onion soup, these dishes are the epitome of comfort food. Gazpacho Recipes Experience the taste of summer with our collection of Gazpacho recipes. From the classic Andalusian recipe to creative variations, these chilled soups are a celebration of fresh, seasonal ingredients.
Tikka Korma Recipe by Sonalkar's Kitchen
Cooking Instructions 1 Take Chicken into bowl add whisked dahi + ginger garlic paste + tandoori masala mix well and keep aside for 15 mins. 2 Heat oil 1/4 cup add chicken and saute for 5 mins. 3 Add water 1 glass and cook for 5mins. 4 Then mash brown onion with hands and add to the chicken.cover and cook for 15 mins on low flame. 5 Peel potato and cut into pieces(1 potato into 4 pieces).add water to the potato and cook till potato is completely cooked. 6 Add potato to the korma and add coriander leaves cook another 2 to 3 mins and turnoff the flame. 7 Serve the Tikka korma with rice.. 1 Take Chicken into bowl add whisked dahi + ginger garlic paste + tandoori masala mix well and keep aside for 15 mins. 1 Take Chicken into bowl add whisked dahi + ginger garlic paste + tandoori masala mix well and keep aside for 15 mins. 2 Heat oil 1/4 cup add chicken and saute for 5 mins. 2 Heat oil 1/4 cup add chicken and saute for 5 mins. 3 Add water 1 glass and cook for 5mins. 3 Add water 1 glass and cook for 5mins. 4 Then mash brown onion with hands and add to the chicken.cover and cook for 15 mins on low flame. 4 Then mash brown onion with hands and add to the chicken.cover and cook for 15 mins on low flame. 5 Peel potato and cut into pieces(1 potato into 4 pieces).add water to the potato and cook till potato is completely cooked. 5 Peel potato and cut into pieces(1 potato into 4 pieces).add water to the potato and cook till potato is completely cooked. 6 Add potato to the korma and add coriander leaves cook another 2 to 3 mins and turnoff the flame. 6 Add potato to the korma and add coriander leaves cook another 2 to 3 mins and turnoff the flame. 7 Serve the Tikka korma with rice.. 7 Serve the Tikka korma with rice.. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Oven Roasted Potatoes Biscuits and gravy breakfast bake Choliya pulao Air fry Cauliflower Cheese Chocolate-Vanilla Pudding Shots Oven Roasted Potatoes Biscuits and gravy breakfast bake Choliya pulao Air fry Cauliflower Cheese Chocolate-Vanilla Pudding Shots Choliya pulao Peppered guinea fowl Paneer pasanda in gravy Ginger juice Orek Tempe Tutti Frutti cake Tutti Frutti Cake from Gulab Jamun Ready Mix Tuwon semolina Miyar kuka Puffy Omelette Minced meat(danbum nama) Choliya pulao Peppered guinea fowl Paneer pasanda in gravy Ginger juice Orek Tempe Tutti Frutti cake Tutti Frutti Cake from Gulab Jamun Ready Mix Tuwon semolina Miyar kuka Puffy Omelette Minced meat(danbum nama)
Chicken Tikka Pizza Recipe by Syeda Bukhari
Cooking Instructions 3o min 1 In luke warm water add yeast, suger, and let it be reast for 5min 2 In dry ingridents (flour,oil,salt)add this luke warm water and knead a soft dough.reast it for 2 hours 3 Than prepare chicken tikka.merinate with all spices and rest it for 30 min.than pour 1 table spoon oil or ghee and add merinated chicken and cook untill water dry 4 Again knead dough and make holes with a fork.make chapati.apply pizza sauce and add cheeder cheese and chicken and olives and sprinkle oregano and put some capcicum and again put mozzerala cheese and bake it for 20 min 5 Serve it with ketch up or mayo sauce 1 In luke warm water add yeast, suger, and let it be reast for 5min 1 In luke warm water add yeast, suger, and let it be reast for 5min 2 In dry ingridents (flour,oil,salt)add this luke warm water and knead a soft dough.reast it for 2 hours 2 In dry ingridents (flour,oil,salt)add this luke warm water and knead a soft dough.reast it for 2 hours 3 Than prepare chicken tikka.merinate with all spices and rest it for 30 min.than pour 1 table spoon oil or ghee and add merinated chicken and cook untill water dry 3 Than prepare chicken tikka.merinate with all spices and rest it for 30 min.than pour 1 table spoon oil or ghee and add merinated chicken and cook untill water dry 4 Again knead dough and make holes with a fork.make chapati.apply pizza sauce and add cheeder cheese and chicken and olives and sprinkle oregano and put some capcicum and again put mozzerala cheese and bake it for 20 min 4 Again knead dough and make holes with a fork.make chapati.apply pizza sauce and add cheeder cheese and chicken and olives and sprinkle oregano and put some capcicum and again put mozzerala cheese and bake it for 20 min 5 Serve it with ketch up or mayo sauce 5 Serve it with ketch up or mayo sauce More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Oreo lasagna Steak Enchiladas Potato salad Samosa Odia style Mutton curry Oreo lasagna Steak Enchiladas Potato salad Samosa Odia style Mutton curry Fruit custard Chinese Style Tomato Red Pepper Chicken Chana Dal Vada Sprout oats apple treat Dhaba style mushroom paneer Mahalabia (Arabian Pudding) Simple breakfast and easy to prepare😜#1post1hope Pakora Curry Delectable Bottle Salad Sardine Bread Fruit custard Chinese Style Tomato Red Pepper Chicken Chana Dal Vada Sprout oats apple treat Dhaba style mushroom paneer Mahalabia (Arabian Pudding) Simple breakfast and easy to prepare😜#1post1hope Pakora Curry Delectable Bottle Salad Sardine Bread
Jack Fruit Biryani Recipe by shreyaas_world
Cooking Instructions 50min 1 Soak the basmati rice in water 30min prior cooking.strain away the water and parboil rice till its half-cooked. 2 Put some oil in kadhai/wok and fry the potatoes and keep aside. Pour in the garam masala and deep fry onion slices. Add in the ginger paste biryani masala/ cumin powder and stir well. 3 Boil the jack fruit and strain away the water. Add in the jack-fruit in curry mix and keep stirring. Now add the basmati rice with a cup of water and close the lid of kadhai/wok and slow cook for 20min. Garnish with chopped cilantro 1 Soak the basmati rice in water 30min prior cooking.strain away the water and parboil rice till its half-cooked. 1 Soak the basmati rice in water 30min prior cooking.strain away the water and parboil rice till its half-cooked. 2 Put some oil in kadhai/wok and fry the potatoes and keep aside. Pour in the garam masala and deep fry onion slices. Add in the ginger paste biryani masala/ cumin powder and stir well. 2 Put some oil in kadhai/wok and fry the potatoes and keep aside. Pour in the garam masala and deep fry onion slices. Add in the ginger paste biryani masala/ cumin powder and stir well. 3 Boil the jack fruit and strain away the water. Add in the jack-fruit in curry mix and keep stirring. Now add the basmati rice with a cup of water and close the lid of kadhai/wok and slow cook for 20min. Garnish with chopped cilantro 3 Boil the jack fruit and strain away the water. Add in the jack-fruit in curry mix and keep stirring. Now add the basmati rice with a cup of water and close the lid of kadhai/wok and slow cook for 20min. Garnish with chopped cilantro More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mushroom pasta Broccoli Rice 🍚 Shrimp and avocado salad Salmon sarciado Michelle's Easy Chicken Pot Pie Mushroom pasta Broccoli Rice 🍚 Shrimp and avocado salad Salmon sarciado Michelle's Easy Chicken Pot Pie Chatpata chicken rolls Simple Nan Tutti Fruiti and Nut Cake Lasagna roll Baghar e Bengan(Brinjal) Pudina chutney Chicken chapati roll Dry Fruits Date and Nut Cake Kabab ki chutney Simple bread and egg Chatpata chicken rolls Simple Nan Tutti Fruiti and Nut Cake Lasagna roll Baghar e Bengan(Brinjal) Pudina chutney Chicken chapati roll Dry Fruits Date and Nut Cake Kabab ki chutney Simple bread and egg
Chicken Biryani Recipe by Mukti Sahay
Cooking Instructions 60 mins 1 Wash and soak rice for half an hour. 2 Strain and spread on the plate. 3 Marinate chicken with ginger garlic paste,curd,red chilli powder,turmeric powder,coriander powder and salt. 4 Keep aside for an hour. 5 Heat oil in a pan,add sliced onion and whole garam masala and saute for 3 - 4 mins. 6 Add chicken pieces and ginger garlic paste. 7 Cover the lid and cook in a slow flame for ten mins. 8 In another pan heat clarified butter 9 Add cumin seeds to crackle 10 Add basmati rice and saute for 3 - 4 mins 11 Now add chicken pieces and water and cook for ten mins. 12 Serve hot with raita. 1 Wash and soak rice for half an hour. 1 Wash and soak rice for half an hour. 2 Strain and spread on the plate. 2 Strain and spread on the plate. 3 Marinate chicken with ginger garlic paste,curd,red chilli powder,turmeric powder,coriander powder and salt. 3 Marinate chicken with ginger garlic paste,curd,red chilli powder,turmeric powder,coriander powder and salt. 4 Keep aside for an hour. 4 Keep aside for an hour. 5 Heat oil in a pan,add sliced onion and whole garam masala and saute for 3 - 4 mins. 5 Heat oil in a pan,add sliced onion and whole garam masala and saute for 3 - 4 mins. 6 Add chicken pieces and ginger garlic paste. 6 Add chicken pieces and ginger garlic paste. 7 Cover the lid and cook in a slow flame for ten mins. 7 Cover the lid and cook in a slow flame for ten mins. 8 In another pan heat clarified butter 8 In another pan heat clarified butter 9 Add cumin seeds to crackle 9 Add cumin seeds to crackle 10 Add basmati rice and saute for 3 - 4 mins 10 Add basmati rice and saute for 3 - 4 mins 11 Now add chicken pieces and water and cook for ten mins. 11 Now add chicken pieces and water and cook for ten mins. 12 Serve hot with raita. 12 Serve hot with raita. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Brownies Mango smoothie Crockpot Italian Sausages with Peppers and Onions Indonesian Vegetable Fritters (bakwan sayur) Sausage and Rice casserole Brownies Mango smoothie Crockpot Italian Sausages with Peppers and Onions Indonesian Vegetable Fritters (bakwan sayur) Sausage and Rice casserole Angara Chicken Mango parfait Mango lassi Barbeque soya sticks Balochi Tikka Karahi Oven grilled spicy tofu Kakoda Tawa fry Cinnamon-Coconut flavored local(ofada) rice with goat meat stew Mango Yogurt Chicken BBQ Rice Recipe🍚 Angara Chicken Mango parfait Mango lassi Barbeque soya sticks Balochi Tikka Karahi Oven grilled spicy tofu Kakoda Tawa fry Cinnamon-Coconut flavored local(ofada) rice with goat meat stew Mango Yogurt Chicken BBQ Rice Recipe🍚
Mutton Biryani Recipe Recipe by Uzma Babar
Cooking Instructions 1 Heat oil and add meat, 1½ sliced onions, ginger garlic, salt, red chillie and whole garam masala. Cook until half done, adding brown onions (fried earlier) yogurt and lemon juice. Once the meat is tender set aside. The biryani masala is ready. In a separate pot (colander) boil water adding whole garam masala and bay leaves. Once the water comes to a boil, add pre-soaked rice keeping the rice to tender crisp phase, since we cook the rice completely in the dum phase. Drain the rice, layer the p 1 Heat oil and add meat, 1½ sliced onions, ginger garlic, salt, red chillie and whole garam masala. Cook until half done, adding brown onions (fried earlier) yogurt and lemon juice. Once the meat is tender set aside. The biryani masala is ready. In a separate pot (colander) boil water adding whole garam masala and bay leaves. Once the water comes to a boil, add pre-soaked rice keeping the rice to tender crisp phase, since we cook the rice completely in the dum phase. Drain the rice, layer the p 1 Heat oil and add meat, 1½ sliced onions, ginger garlic, salt, red chillie and whole garam masala. Cook until half done, adding brown onions (fried earlier) yogurt and lemon juice. Once the meat is tender set aside. The biryani masala is ready. In a separate pot (colander) boil water adding whole garam masala and bay leaves. Once the water comes to a boil, add pre-soaked rice keeping the rice to tender crisp phase, since we cook the rice completely in the dum phase. Drain the rice, layer the p More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Parmesan Baked Pork Chops Strawberry Orange Almost Vegan Bread Breakfast Pizza (stuffed crust) Onion Burgers Chick Pea Salad Parmesan Baked Pork Chops Strawberry Orange Almost Vegan Bread Breakfast Pizza (stuffed crust) Onion Burgers Chick Pea Salad Kesar pista thandai Lavang latika Chocolate fudge cake Carrot burfi Chandrakala Pooranachi Poli Custard kheer of sewai Cheesy bread balls Rawa Malpua Coconut cake Kesar pista thandai Lavang latika Chocolate fudge cake Carrot burfi Chandrakala Pooranachi Poli Custard kheer of sewai Cheesy bread balls Rawa Malpua Coconut cake
Vickys Peach & Oat Breakfast Muffins, Gf Df Ef Sf Nf Recipe by Vicky@Jacks Free-From Cookbook
Cooking Instructions 30 mins 1 Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper cases 2 Mix the flour, oats, baking powder & soda, cinnamon, nutmeg and salt together 3 Gently stir in the chopped peaches 4 Mix the melted 'butter' with the milk, syrup, vanilla and banana / egg in a separate bowl 5 Carefully mix the wet ingredients in until just combined 6 Spoon the batter evenly into each case 7 Sprinkle the tops with the reserved 2 tbsp oats then bake for 18 - 20 minutes until golden 8 Let cool completely on a wire rack before enjoying. These can be wrapped and frozen for another day 1 Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper cases 1 Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper cases 2 Mix the flour, oats, baking powder & soda, cinnamon, nutmeg and salt together 2 Mix the flour, oats, baking powder & soda, cinnamon, nutmeg and salt together 3 Gently stir in the chopped peaches 3 Gently stir in the chopped peaches 4 Mix the melted 'butter' with the milk, syrup, vanilla and banana / egg in a separate bowl 4 Mix the melted 'butter' with the milk, syrup, vanilla and banana / egg in a separate bowl 5 Carefully mix the wet ingredients in until just combined 5 Carefully mix the wet ingredients in until just combined 6 Spoon the batter evenly into each case 6 Spoon the batter evenly into each case 7 Sprinkle the tops with the reserved 2 tbsp oats then bake for 18 - 20 minutes until golden 7 Sprinkle the tops with the reserved 2 tbsp oats then bake for 18 - 20 minutes until golden 8 Let cool completely on a wire rack before enjoying. These can be wrapped and frozen for another day 8 Let cool completely on a wire rack before enjoying. These can be wrapped and frozen for another day More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sausage gravy Shredded Beef for Tacos/Burritos #tRGj Fresh Salmon Ninja Foodi AF Nankhatai Recipe | Eggless Nankhatai | Indian cookies | Mouth melting Crunchy Nankhatai Veggie Ramen (instant) Sausage gravy Shredded Beef for Tacos/Burritos #tRGj Fresh Salmon Ninja Foodi AF Nankhatai Recipe | Eggless Nankhatai | Indian cookies | Mouth melting Crunchy Nankhatai Veggie Ramen (instant) Banana smoothie Healthy Sooji pav / Bread / Toast Paneer Tikka Alu posto Pizza Crackers Banana-Dragon fruit Smoothie Poha Muffins Chicken tikka zinger Banana oats pancakes Chocolate Cup Cake Banana smoothie Healthy Sooji pav / Bread / Toast Paneer Tikka Alu posto Pizza Crackers Banana-Dragon fruit Smoothie Poha Muffins Chicken tikka zinger Banana oats pancakes Chocolate Cup Cake
Luqaimat An Arabian Dessert Recipe by Sabina Tabassum
Cooking Instructions 1 In a blender, add water & then the rest of ingredients. Blend well until you get a combined smooth batter. 2 Pour in a bowl, cover & let it double in size in warm place. May take an hour. 3 In a deep frying pan, add oil & when hot reduce to medium heat. 4 Scoop the batter with your fingers,use your thump to push the batter off your fingers and in the oil 5 Move the dumplings around using a wooden spoon or spatula, this will make them cook evenly. 6 When the dumplings are light brown, remove from oil, and place them on kitchen paper. 7 Pour honey on top. You should serve these dumplings the same day you make them. 1 In a blender, add water & then the rest of ingredients. Blend well until you get a combined smooth batter. 1 In a blender, add water & then the rest of ingredients. Blend well until you get a combined smooth batter. 2 Pour in a bowl, cover & let it double in size in warm place. May take an hour. 2 Pour in a bowl, cover & let it double in size in warm place. May take an hour. 3 In a deep frying pan, add oil & when hot reduce to medium heat. 3 In a deep frying pan, add oil & when hot reduce to medium heat. 4 Scoop the batter with your fingers,use your thump to push the batter off your fingers and in the oil 4 Scoop the batter with your fingers,use your thump to push the batter off your fingers and in the oil 5 Move the dumplings around using a wooden spoon or spatula, this will make them cook evenly. 5 Move the dumplings around using a wooden spoon or spatula, this will make them cook evenly. 6 When the dumplings are light brown, remove from oil, and place them on kitchen paper. 6 When the dumplings are light brown, remove from oil, and place them on kitchen paper. 7 Pour honey on top. You should serve these dumplings the same day you make them. 7 Pour honey on top. You should serve these dumplings the same day you make them. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Baked jalapeño poppers Cheddar Pierogies in the Crockpot (Easy) Watermelon juice Veg Harabhara kebab My Choc Chip Cereal, Oat & Coconut Cluster Bars 😗 Baked jalapeño poppers Cheddar Pierogies in the Crockpot (Easy) Watermelon juice Veg Harabhara kebab My Choc Chip Cereal, Oat & Coconut Cluster Bars 😗 Bread pakoda Easiest ever chia pudding Maggi pakoda Honey chilli potato Aloo bukhara sharbat Rajma Rolls Bread cheese sandwich Bharwa aloo / Stuffed baby potatoes Sooji ka halwa Bread tomato upma Bread pakoda Easiest ever chia pudding Maggi pakoda Honey chilli potato Aloo bukhara sharbat Rajma Rolls Bread cheese sandwich Bharwa aloo / Stuffed baby potatoes Sooji ka halwa Bread tomato upma