This is a all year soup. For winter and for summer. I added just a touch of chilli flakes and a few cloves of garlic minced.

That looks delicious! I'm definitely making this!

Made it today, my 5 years old ate 3 bowls

Looks great if you wanna cut out the potatoes, replace them with radishes it’ll boil in the juice. You won’t have that radish taste.

Looks very yummy 😋 I must try your receipt soon . Thanks for sharing 👍🏼

Thank you!

This recipe is really simple and so good! It's so creamy and delicious 😋😋😋

Kiya soup hai bhai

Just made it- maybe I added too much lemon, though I usually don't like it in my soup as well. Its a great recipe- just next time, I won't add lemon 😂 personal preference

Exactly what I was craving!

İlkkez Rovaniemi de bu çorbayı denedim ve çok lezzetli buldum tarifinizi deniycem paylaşımınız için teşekkür ederim

Chicken has been marinated in what? What makes this high protein? Is it a specific type of pasta? Weights/measurements of ingredients?

I’m trying this recipe tonight I pray the family likes it

Hello, we are the production team of TVNSTORY, a Korean entertainment station. We invite foreign young parents living in Korea to tell them how they live and what Korean culture is like I left a comment because our cast member is from Finland, so I wanted to use salmon soup, which is usually eaten in Finland, as a source screen. Can I use it?

Thank you 👍🏼

This was delicious

Do you cook it on high or low??

I’ll have a look, too!

I don't know how many of your recipes I've made now. Maybe 10. All very good. Very much appreciate this channel and your website. Thank you.

What a strange recipe description 🤔

Just that I need, kiitoksia

You get a thumbs up for NOT calling it Carbonara!

Beethoven + cacio & pepe = perfect!

3 tablespoon olive oil, divided 2 small aubergines, cut into 1-inch chunks, salted 1 large onion, diced 4 garlic cloves 1 medium courgette, cut into 1-inch chunks 1 red pepper, diced 2 tablespoon ras el hanout ½ teaspoon ground cinnamon 1 x 400 g (14 oz) tin chopped tomatoes 1 x 400 g (14 oz) tin chickpeas ½ cup dried apricots 500 ml (2 ½ cups) vegetable stock

Loving it. And so relaxing to watch. Thank!

Looks so nice

i was looking just to refresh my memory but never have i ever seen someone fumble such an easy recipe

Caldeirada 🤤😋

Where’s the lemon?

What are the measurements?

Wawo very interesting 👌 beautiful recipe 🎉 you prepared nicely 👍 Many thanks for sharing with us 🙏 please stay connected 🤝

Really good. This channel has been great for me and my family. Thank you.

Wow. I can’t believe you use sunflower seed oil. It’s literally poison.

Great recipe, tasted amazing thank you!

I’m gonna try it, thanks

"new instructions" brotha you forgot the caption 💀

shrimp(prawns) should have been uncooked to start with. Cooking them that long makes them tough. YMMV

Thank you for the great recipe 😊

You got to the point!

Just made it, love it.

The link to the recipe is in the discription box.

Half and half of what?

I always season mine with allspice and add corn :

Just cooked this.. really good

I made this pretty much exactly as described. It's a good recipe to start from.

My Kinda Soup! Thanks for posting!

I’ve just made this, substituted chickpeas with butterbeans. I haven’t got any sun dried tomatoes but it still tastes delicious. 🙏🙏🙏❤️ for a great recipe.

Manestra is a Greek orzo dish cooked into a delicious tomato sauce and it’s comfort food at its best. Ready in just 30 minutes, this manestra recipe makes a perfect lunch or even a light dinner. Prep Time 5 minutes Cook Time 25 minutes Total Time 35 minutes Ingredients 2 tablespoons olive oil 1 medium red onion, finely chopped 2 garlic cloves, finely chopped ¼ teaspoon red chilli flakes 1 tablespoon tomato paste 75 ml (⅓ cup) dry red wine 250 g (8.8 oz) orzo 1 x 400 g (14 oz) can chopped tomatoes ½ tablespoon dried oregano 1 teaspoon sugar 1 litre (4 cups) vegetable stock Salt and freshly ground black pepper to taste Instructions: Heat the olive oil in a large, deep pan and sauté the onion for 3-4 minutes over medium heat until softened. Stir in the garlic and red chilli flakes and continue to cook for another minute. Add the tomato paste, cook for a further minute and then add the red wine. Cook for 1-2 minutes until the alcohol evaporates, then stir in the orzo. Toast it for 1-2 minutes, stirring often. Next, add the chopped tomatoes, oregano, sugar and vegetable stock. Bring to a boil, then lower the heat and simmer for 15 minutes or until the orzo is tender. Add a bit more vegetable stock or water if it looks too thick. Season to taste and serve immediately with crumbled feta on top if you like.

Another delicious recipe. Love lemon anything. Will make it this weekend!❤ Thank you for sharing this!!!

Lemon?