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@x.01913: 🫨🫨 #prt #fyp #viral

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Wednesday 29 July 2026 18:03:37 GMT
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#ፍቅር➻ብቻ🖇ፍቅር➻ብቻ❤🥀🔐 #fypシ゚viral #share #copylink #ፍቅር➻ብቻ🖇ፍቅር➻ብቻ❤🥀🔐
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3 New Years Day Soups! I really hope you had a brilliant new year's eve...I've woken up this morning and the only thing I want to eat is soup. Thick, cosy soup! So in case you feel the same, here are 3 of my favourites! -Sunday Night Mashed Potato Soup -Red Lentil Tikka Soup -Marry Me Chicken Meatball Soup I have pinned all 3 recipes to the comments to make them easier to screenshot- let me know if you're going to make any of them! Wishing you the happiest of new years, A xx MARRY ME MEATBALL SOUP Feeds 4 500g chicken mince 1 tbsp dried oregano 80g fresh breadcrumbs Oil for frying 1 stick of celery finely chopped 1 onion finely chopped 1 carrot peeled and very finely chopped 2 cloves garlic finely chopped 1.2 litres of chicken stock 300ml single cream 190g jar of sliced sundried tomatoes (drained of oil) 1/2 tsp finely chopped fresh thyme leaves 70g finely grated parmesan cheese 60g fresh spinach finely sliced A handful of fresh parsley finely chopped Salt and ground black pepper Make the chicken meatballs. Add the chicken mince, 1 tbsp dried oregano and breadcrumbs to a mixing bowl. Season with salt and pepper. Use your hands to combine all of the ingredients until the breadcrumbs are no longer visible. Divide the chicken into around 22-24 evenly sized meatballs. Rolling them firmly in the palms of your hand. Heat a good glug of oil in a large, non-stick soup pan. Add the meatballs and fry on a medium heat for 5-7 minutes, turning regularly until browned all over. Set them aside (they may not be cooked through yet) Drizzle a little more oil in the pan. Add the celery, onion and carrot. Fry on a medium heat for 5 minutes, stirring occasionally. Add the garlic to the pan and fry for 2 minutes. Stir in the stock, single cream, sun-dried tomatoes, and fresh thyme. Return the meatballs to the pan and bring to the boil. Simmer for 5 minutes, until the carrot is soft and the meatballs are cooked through. SUNDAY NIGHT MASH SOUP Feeds 4 Oil for frying 200g smoked bacon lardons 5 savoy cabbage leaves, tough stems removed and finely sliced 2 leeks finely sliced 600g white potatoes peeled and cut into 1cm cubes 1.3 litres chicken stock 1 tsp dried sage 75ml single cream Salt and ground black pepper Heat a drizzle of oil in a large non-stick saucepan. Add the bacon lardons to the pan. Fry for 5 minutes on a medium heat. Remove the bacon from the pan and set aside. Add the cabbage and leek to the pan. Fry for 5 minutes until soft. Remove from the pan and set aside. While the veg is frying, peel and chop the potatoes and make up the stock. Add the potatoes to the pan with the chicken stock and bring to the boil. Simmer for 10 minutes until tender. Add half of the sautéed cabbage and leeks to the pan. Blitz the potatoes and veg until smooth. Stir in the bacon, the remaining cabbage & leeks, dried sage and cream. Season with salt and pepper, before serving with bread and butter. RED LENTIL TIKKA SOUP Feeds 4 Oil for frying 2 large red onions 1 tbsp mango chutney 100g tikka curry paste 1.2 litres vegetable stock 250g red lentils 400g tin of chopped tomatoes Salt and ground black pepper Heat a drizzle of oil in a large, non-stick soup pan. Add the red onion and fry for 10 minutes until soft and starting to colour. Stir in the mango chutney and season with salt and pepper. Fry the onions for another 3-5 minutes until dark and sticky. Remove two thirds of the onions from the pan and set them aside. Stir the tikka curry paste into the onions in the pan and fry for 1 minute, stirring until the onions are coated. Add the stock to the pan with the red lentils and chopped tomatoes. Season with salt and pepper and bring to the boil. Simmer for 15 minutes until the lentils are soft. Blitz with a hand blender until smooth. Divide between 4 bowls and top with the reserved fried onion
3 New Years Day Soups! I really hope you had a brilliant new year's eve...I've woken up this morning and the only thing I want to eat is soup. Thick, cosy soup! So in case you feel the same, here are 3 of my favourites! -Sunday Night Mashed Potato Soup -Red Lentil Tikka Soup -Marry Me Chicken Meatball Soup I have pinned all 3 recipes to the comments to make them easier to screenshot- let me know if you're going to make any of them! Wishing you the happiest of new years, A xx MARRY ME MEATBALL SOUP Feeds 4 500g chicken mince 1 tbsp dried oregano 80g fresh breadcrumbs Oil for frying 1 stick of celery finely chopped 1 onion finely chopped 1 carrot peeled and very finely chopped 2 cloves garlic finely chopped 1.2 litres of chicken stock 300ml single cream 190g jar of sliced sundried tomatoes (drained of oil) 1/2 tsp finely chopped fresh thyme leaves 70g finely grated parmesan cheese 60g fresh spinach finely sliced A handful of fresh parsley finely chopped Salt and ground black pepper Make the chicken meatballs. Add the chicken mince, 1 tbsp dried oregano and breadcrumbs to a mixing bowl. Season with salt and pepper. Use your hands to combine all of the ingredients until the breadcrumbs are no longer visible. Divide the chicken into around 22-24 evenly sized meatballs. Rolling them firmly in the palms of your hand. Heat a good glug of oil in a large, non-stick soup pan. Add the meatballs and fry on a medium heat for 5-7 minutes, turning regularly until browned all over. Set them aside (they may not be cooked through yet) Drizzle a little more oil in the pan. Add the celery, onion and carrot. Fry on a medium heat for 5 minutes, stirring occasionally. Add the garlic to the pan and fry for 2 minutes. Stir in the stock, single cream, sun-dried tomatoes, and fresh thyme. Return the meatballs to the pan and bring to the boil. Simmer for 5 minutes, until the carrot is soft and the meatballs are cooked through. SUNDAY NIGHT MASH SOUP Feeds 4 Oil for frying 200g smoked bacon lardons 5 savoy cabbage leaves, tough stems removed and finely sliced 2 leeks finely sliced 600g white potatoes peeled and cut into 1cm cubes 1.3 litres chicken stock 1 tsp dried sage 75ml single cream Salt and ground black pepper Heat a drizzle of oil in a large non-stick saucepan. Add the bacon lardons to the pan. Fry for 5 minutes on a medium heat. Remove the bacon from the pan and set aside. Add the cabbage and leek to the pan. Fry for 5 minutes until soft. Remove from the pan and set aside. While the veg is frying, peel and chop the potatoes and make up the stock. Add the potatoes to the pan with the chicken stock and bring to the boil. Simmer for 10 minutes until tender. Add half of the sautéed cabbage and leeks to the pan. Blitz the potatoes and veg until smooth. Stir in the bacon, the remaining cabbage & leeks, dried sage and cream. Season with salt and pepper, before serving with bread and butter. RED LENTIL TIKKA SOUP Feeds 4 Oil for frying 2 large red onions 1 tbsp mango chutney 100g tikka curry paste 1.2 litres vegetable stock 250g red lentils 400g tin of chopped tomatoes Salt and ground black pepper Heat a drizzle of oil in a large, non-stick soup pan. Add the red onion and fry for 10 minutes until soft and starting to colour. Stir in the mango chutney and season with salt and pepper. Fry the onions for another 3-5 minutes until dark and sticky. Remove two thirds of the onions from the pan and set them aside. Stir the tikka curry paste into the onions in the pan and fry for 1 minute, stirring until the onions are coated. Add the stock to the pan with the red lentils and chopped tomatoes. Season with salt and pepper and bring to the boil. Simmer for 15 minutes until the lentils are soft. Blitz with a hand blender until smooth. Divide between 4 bowls and top with the reserved fried onion
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#basketball #🏀 #wallpaper #viraltiktok #viral
سل سيف عباس الگمر 💫#سيد_فاقد_الموسوي #سل_سيف_عباس_الكمر #سيدنا_العباس_عليه_السلام
سل سيف عباس الگمر 💫#سيد_فاقد_الموسوي #سل_سيف_عباس_الكمر #سيدنا_العباس_عليه_السلام
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@Lotion Kiềm dầu Phồng tóc VDP #lotionkiemdau #verdantpark #phongtoc #tocbet

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