Materials;

• 4 tablespoons of olive oil
• 2 carrots
• 2 tablespoons of flour
• 1 glass of water Milk
• 4 glasses of water
• Salt
• Black pepper

Preparation of;

Clean and finely grate the carrots. Sauté the carrot in olive oil. Add the flour and fry for 1-2 minutes. First add the milk, then the water, then the salt and pepper and mix until it boils. Pass it through the blender and put it back on the stove. When it starts to boil, cook it on low heat for 5 minutes. Garnish with cream and freshly ground black pepper and serve.

Materials;

For the meatball mixture:

• 300 grams of ground beef
• 3 tablespoons fine bulgur
• 1 teaspoon of salt
• 1 teaspoon
• 1 teaspoon of black pepper

For the soup:

• 2 glasses of yoghurt
• 3 tablespoons
• 5 cups of water
• 1 teaspoon of salt

For the above:

• 2 tablespoons olive oil
• 2 tablespoons of dried mint
• 1 teaspoon of ground pepper

Preparation of;

Put the meatball ingredients in a bowl and knead well. Then cut it into tiny little pieces and roll the pieces in the palms of your two hands to get tiny patties. To prevent the meatballs from sticking, smear them with flour. Boil three cups of water in a pot. Throw the meatballs in boiling water and cook for 10 minutes. In a separate bowl, mix the yogurt and flour well. Take the water from the meatballs and add it to the yoghurt-flour mixture. Gradually add the seasoning you have prepared to the meatballs. While adding the seasoning, quickly mix the soup that you have kept on low heat. Cook for another 10 minutes, stirring slowly until it boils again. Add the salt after it is cooked. For the Butter: Put all the ingredients in the sauce pan and fry for 2 minutes. Spread it over the soup and consume it with pleasure.

Ingredients for Vegetable Soup Recipe;

• 1 onion
• 1 carrot
• 1 potato
• 1 zucchini
• 2 spoonful butter
• 1 tablespoon of olive oil
• 5 glasses of water (1 liter)
• 1 tablespoon (heaped) flour
• 1 glass of water Milk
• 1 teaspoon salt
• 1/4 lemon juice

Preparation of;

Wash and peel all vegetables well. Finely chop the onion, zucchini, potato and carrot. Take care to have the same size. Take 1 tablespoon of butter and olive oil into a pan to lightly roast the vegetables. Fry the onions lightly first, then add the potatoes and carrots and continue frying for 2-3 more minutes. Then add the pumpkin and add the water a little more. Cover the lid until the vegetables are soft and leave to cook over medium-low heat. 1 tablespoon of butter separately. Melt in a deep pan or sauce pan. Add the flour and fry until the smell of flour disappears. It will be enough to fry it on low heat for about 3-4 minutes. Then add the milk by stirring slowly. Cook on low heat for 3-4 minutes so that there is no residue and mixing with a whisk to get very little consistency. Remove from the heat before it condenses well. Slowly add the milk mixture into the vegetables in the pan. Since it is not a mixture with eggs or yoghurt, it will not clump, but to be homogeneous, mix it until it is completely combined. Cook on low heat for another 2-3 minutes, then add the salt and mix. Our soup is ready.

A person wants to learn something throughout his life. Do you want to spend time learning good things? In this article, I wanted to share with you how the Noodle Chicken Soup is made. You can make chicken noodle soup by reading the recipe I will give you. I shared the list of materials needed for you. Let’s move on to our recipe and make the Noodle Chicken Soup.

Materials;

• A medium chicken
• 2 tablespoons tomato paste
• 1 cup noodles
• 1 cup chickpeas
• 4-5 cloves of garlic
• 1 lemon
• Salt

Preparation of chicken noodle soup

      Boil the chicken. Tear the boiled chicken. Fry the tomato paste in the pan with some oil and add it to the chicken stock. Add the noodles and chickpeas, garlic, the juice of 1 lemon and the chopped chicken, add salt and cook. You can serve chicken soup with noodles by pouring mint over it.

Bon Appetit.

Contents

• 1 onion
• 3 small carrots
• 3 cloves of garlic
• 5 Brussels sprouts
• 1 full handful of broccoli (with stems,)
• 1 medium beet
• 2 handfuls of red lentils
• 2-3 tablespoons of olive oil
• 1 wipe teaspoon of salt Half a teaspoon of black pepper
• 3 handfuls of boiled chickpeas (if you want to enrich it even more) Over,
• 1-2 sprigs of fresh or dried mint
• 1-2 sprigs of scallions Salt Black pepper Chili pepper Lemon Yoghurt

Recipe

You don’t actually have to use all of these vegetables in this soup. With a few tips I will give you can make your own delicious soup with whatever vegetables you have at home. The more different colored vegetables you use, the more beneficial it will be. You can increase or decrease the amount according to household members. Open the bottom of the pan and add 2-3 tablespoons of olive oil. It will be enough to put enough to cover the base.

The first tip is; roasting vegetables for a few minutes. So the vegetables will release some sugar and will taste better.

Coarsely chop 3 small carrots into it and add. You can peel the carrot easily and without wasting it by rubbing the tip of the blade several times.

Then divide 1 beet and 5 Brussels sprouts into 4 parts and add.

Add 1 full handful of broccoli (about 4-5 flowers), roughly dividing it with the stems. Stir the vegetables together as you add them.

The second tip is garlic and onion, which are indispensable for the flavor of the soup. Chop 1 onion into 8 pieces, peel 3 cloves of garlic, add a little crush with the side of the knife and mix.

The third tip is red lentils. Wash and add 2 handfuls of red lentils to add consistency to the soup. You can add 1 potato or 1 tablespoon of flour and 1 tablespoon of butter in a separate place to add consistency, but I recommend you to try it with lentils.

If you are doing it under pressure like me, add water half a finger below the line of the vegetables, or 3 fingers above the normal pot, and close the lid. In a normal saucepan, when it boils, reduce the heat and leave the lid ajar, cook for 15 minutes in this state. This time may increase depending on the amount of vegetables.

In the case of pressure, close the lid and set it to the high pressure setting. After the pressure builds up and the whistle is closed, put the bottom to the lowest and cook for 7-8 minutes. If it rises too high, if the whistle and steam start to leak, you can cover the gold for a while. It will continue to cook under its own pressure.

At the end of the period, turn off the bottom and remove the pressure and open the lid. Since we will sprinkle some of the salt and black pepper on it last, add 1 level teaspoon of salt and half a teaspoon of black pepper to the pan. Blend with the hand blender until there are no grains. If it feels thick at this stage, you can add a little more hot water, although you do not prefer it much. At this stage, you can add 1 tablespoon of cream or add 3 handfuls of boiled chickpeas and eat it like a great main course. While drinking the soup, you can sprinkle it with mint, parsley or coriander leaves. If you chop the spring onion finely and put it, it will go very well. It can also be dry mint. I say you should definitely sprinkle it with a little salt, black pepper and chili pepper. You can whisk the yogurt a little and pour it randomly on it and squeeze a lemon for a little bit of sourness. We hope you make your own soup as you wish and drink it with pleasure.