Sunia Imran

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Forget boring soups because this one is about to become your new favourite Even if you’re not a soup person, this one is going to just change your mind! Packed with vegetables, protein and nourishing bone broth, it’s rich, creamy, full of flavour and the kind of comfort food you’ll want to make again and again. I promise, this is not your average bowl of soup! Now … can you guess which soup I’ve made? And shall I share the full recipe? ❤️

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Creamy Broccoli Chowder Soup This is the soup you all should try this season. This creamy broccoli chowder is comfort food with a nutritious twist. It’s packed with broccoli, carrots, mushrooms, and chicken, giving you plenty of vitamins, fibre, protein, and flavour in every bowl. The creamy cheddar broth makes it rich and satisfying, while the vegetables keep it fresh and wholesome. Perfect for a cosy lunch or an easy weeknight dinner—and it’s ready in just 30 minutes! Ingredients * 2-3 tablespoon butter * 1 onion, finely chopped * 3 garlic cloves, minced * 1 teaspoon fresh ginger, grated * 2 carrots, grated * 100 g mushrooms, chopped * 1 medium head of broccoli, cut into bite-sized pieces * 1 cups cooked chicken, shredded * 2 tablespoons plain flour * 4 cups chicken stock * 3 homemade broth cubes, optional, I used bone broth * 1 teaspoon paprika * 1 teaspoon white pepper * 1 tsp black pepper * 1/2 tsp * Salt, to taste1 cup cream * 1 cup grated cheddar cheese or to taste Method 1. Heat the butter in a large pot over medium heat. 2. Add the onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant. 3. Add the carrots, mushrooms, and broccoli. Cook for a few minutes. 4. Stir in the cooked chicken and season with all the spices . 5. Sprinkle over the flour and stir well, cooking for about 1 minute. 6. Gradually pour in the chicken stock, stirring to prevent lumps. Add the broth cubes if using. 7. Bring the soup to a gentle boil, then reduce the heat and simmer for 10–15 minutes, until the vegetables are tender. 8. Stir in the cream and cheddar cheese. Simmer for another 2–3 minutes until creamy and smooth. 9. Taste and adjust the seasoning. Serve warm with crusty bread.

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Degi Korma (Lamb or Mutton) Ingredients * Lamb or mutton – 1 kg * Onions – 2 large, chopped * Ginger – 1 inch, freshly grated * Garlic – 9–10 cloves, crushed * Oil – slightly more than usual Whole spices * Cumin seeds (zeera) – 1 tsp * Black cardamom – 1 * Bay leaves – 2 * Cinnamon stick – 1 * Green cardamom – 3 Heat oil in a heavy pan — use a little extra oil as this is a traditional korma. Add all the whole spices and let them release their aroma for a few seconds. Add freshly grated ginger and garlic and sauté for 2–3 minutes until fragrant. Now add the lamb or mutton and fry on medium heat for 5–10 minutes until the meat changes colour. * Red chilli powder – 1 tsp * Degi mirch – 1 tsp * Kashmiri chilli powder – 1 tsp (for colour) * Turmeric – ½ tsp * Salt – 1 tsp (adjust to taste) * Coriander powder – 1 tsp * Cumin powder – 1 tsp Cook the spices with the meat for 2–3 minutes so they don’t taste raw. Fry the chopped onions separately until golden brown. Remove and blend them with: * Yogurt – 1½ cups * Almonds – 6–8 (skin removed) Blend until smooth. Add this mixture to the meat and cook while mixing well for about 5 minutes. Then cover and cook on low heat until the meat becomes tender. Homemade Korma Masala Lightly dry roast: * Black peppercorns – 1 tsp * Whole coriander seeds – 1 tsp * Cumin seeds – 1 tsp * Mace (javitri) – small piece * Fennel seeds (saunf) – 1 tsp * Green cardamom – 3–4 * Seeds of 2 black cardamoms * Bay leaves – 3 * Dry red chillies – 3 Cool and grind into a fine powder. Once the meat is tender, add 1 tsp of this korma masala and mix gently. Finish with: * Fresh coriander * Green chillies and almonds