Potato Sausage Zucchini Soup

Ingredients
1 tablespoon of Olive Oil
1 teaspoon of Butter
1 small sized Onion sliced
2 large Pods of Garlic minced
2 fresh Green Chilies minced
1 medium sized Potato sliced
2-3 Sausages sliced
1/2 a Zucchini sliced
3 glasses of chicken stock
1/2 a cup of Parsley minced
1/2 a cup of fresh Cream
Salt and Pepper to taste

Method
In a soup pot, brown the onion and garlic in the olive oil and butter on low heat. Increase to high heat, add the chilies and stir in, then add the potato. Saute on high heat till the potatoes start  Add the sausage and zucchini and stir for about 45 seconds. Add the chicken stock and the parsley and lower heat once the soup starts boiling. Cook on low heat till the vegetables are tender. Stir in the fresh cream and add the salt and pepper to taste.

I served this with toasted garlic bread.

Potato & Ham soup

Ingredients
a tablespoon of butter
a small onion, finely chopped
1/4 cup of thyme
2 medium potatos, cubed
2 glasses of chicken stock
3 slices of ham, chopped
a glass of milk
2 teaspoons of cornflour
pepper to taste
salt to taste
1/4 cup of parsley

Method
Melt the butter on low heat in the saucepan Add the onion and let it cook till it is translucent. Add the thyme, stir a few times, then add the potato with pepper and salt. When the potato starts cooking, add the chicken stock and let it boil. Once the potato is cooked, add the ham, then add the cornflour and stir till it thickens. Turn the heat back to low. Add the milk and heat the mixture stirring occasionally. Turn off the heat when the first bubble appears. Serve garnished with the parsley.

Note:
I used a finely chopped green chilli along with the potato & cut down on the pepper.

Serving suggestion:
I served the soup with toasted garlic cheese bread. 

Tomato Basil soup

Ingredients
3-5 medium tomatoes - peeled and pureed
1 chicken stock cube
2 glasses of water
1/2 cup of basil leaves roughly chopped
Italian dried herbs - to taste
Pepper to taste
Salt to taste

Method
Put the water on to boil, and add the chicken stock cube to it. When the water starts boiling, add the tomato puree to this with the dried herbs, pepper, and salt. Let it simmer for a few minutes. Add the basil leaves, cover and simmer for 1-2 minutes. 

Cream of Chicken/Mushroom Soup

Ingredients

2 Tablespoons of olive oil
2 medium onions - finely chopped
7-9 pods of garlic - finely chopped
1/3 pound of minced chicken (or) sliced mushrooms
2 tablespoons of cornflour
1 cup of fresh cream
4 cups of water
Salt to taste
Freshly ground pepper to taste
Finely chopped parsley to garnish

Method

Pour the olive oil in a saucepan and fry the onions till browned. add the garlic and saute. add the chicken/mushrooms and stir till any water evaporates. Season with a pinch of salt and some pepper. Add the water and heat on high flame till the water boils. Simmer for about 7 minutes. Then add the cornflour mixed with a little water and bring to a boil. Simmer for about 3 minutes. Switch off the heat. Stir in the cream and garnish with pepper and parsley.