#DaliasKitchen | Three Hearty Soups To Make In January

BY Harper's Bazaar Arabia / Jan 16 2017 / 18:16 PM

Delicious and nutritious, warming soups are a great way to start the year, says Dalia Dogmoch Soubra

#DaliasKitchen | Three Hearty Soups To Make In January
Photography by Ethan Mann

Spicy Creamed Potato, Celery & Leek Soup

Serves 4

Prep time: 45 minutes

1kg russet potato, peeled and cut into chunks

2 leeks, finely chopped

5 celery stalks, finely chopped

2 cloves garlic, minced (optional)

1L or more hot vegetable stock

½ tsp grated nutmeg

1/2 small red chili (or more), thinly sliced

1 - Place the potatoes in a pot, fill with water and boil until tender – about 20 minutes. Drain the water, then purée until smooth using a hand blender.

2 - In another pot, heat a little vegetable oil and fry the leeks, celery and garlic (if using) for a minute or so. Add the stock, cover and boil for 10 minutes until tender.

3 - Add the puréed potato to the leeks and celery, add the nutmeg and season generously with salt and pepper.

4 - Add the thinly sliced chilli, stir and simmer for a few minutes, add more stock if necessary.

5 - Serve in bowls with some crispy bread on the side.

Lentil, Carrot & Fried Okra Soup

Serves 4

Prep & Cook Time: 45 minutes

1 large onion, finely chopped

2 carrots, chopped

1 tsp cumin

200g brown lentils

1L or more hot water or vegetable stock

salt and pepper to taste

100g okra

Greek yoghurt and fresh herbs to garnish

1  - In a large pot, sauté the onions until translucent, add the carrots and cumin and cook for a minute before adding the lentils.

2 - Add the hot vegetable stock and simmer until the lentils are tender, for about 30 minutes or more.

3 - With a hand blender, purée the soup until smooth and keep it warm.

4 - Heat a generous amount of vegetable oil in a frying pan and deep-fry the okra for about 4- 5 minutes until golden brown.

5 - Place them on a plate lined with a paper towel to absorb the excess oil, and season with salt.

6 - Serve the soup in bowl with a dollop of yoghurt, some fresh herbs and the crispy okra on top.

Simple Roasted Tomato & Onion Soup

Serves 4

Prep & cook time: 45 minutes

1kg ripe tomatoes, cut in rounds

3 onions, cut in rounds

½ tsp dried dill

1L or more hot water or vegetable stock

½ tsp sugar

Salt and pepper to season

Fresh dill to garnish

1  - Preheat the oven to 180C.

2 - On a baking tray, spread out the tomatoes and onions, drizzle with some olive oil, and roast in the oven for about 30 minutes.

3 - Remove the tray from the oven, transfer the tomatoes and onions to a pot, fill with water or stock and bring  to a boil.

4 - Add the dill and simmer for 5 minutes, then using a hand blender, puree into the desired consistency. Add sugar, salt and pepper for seasoning.

5 - Serve in bowls with a garnish of fresh dill, olive oil and crispy bread.


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