December 6, 2022

 To view part 1 again – click here!

by Chef

ChefIt’s now been a few months since our dear friend Nigel Watson died. On the internet forum “”, launched and mainly operated by him for a long time, there is a section that was very close to his heart, cooking recipes. Under the pseudonym “Chef”, Nigel published a whole range of tasty recipes, some of which I want to call back to life. Readers being interested in “”, please click the link before and become members of the forum.

Creamy Sweet Potato Soup (Kremali Tatli Patates Corbasi)

Potato SoupIngredients

2-3 sweet potatoes, peeled and cubed
2 tbsp canola oil (rapeseed oil)
1 large onion, chopped
2 tsp ground cumin
3-5 cup chicken broth
1 ½ cup yogurt
2 tbsp parsley/cilantro, chopped
¼ cup toasted pumpkin seeds (optional)


Sauté onions with canola oil and cumin over medium heat for about 3-4 minutes. Add cubed potatoes and chicken broth. Simmer for about 20-25 minutes. Puree soup and add one cup yogurt and parsley/cilantro.

Serve soup with a dollop of remaining yogurt and a sprinkle of pumpkin seeds or parsley if desired.

Green Lentil Soup (Yesil Mercimek Corbasi)

Lentil soupIngredients

1 cup green (French) lentil
1 large onion, chopped
2 tbsp olive oil
2 carrots, sliced round
2 cloves garlic, sliced thin
1 cup tomatoes, diced
3-4 cups hot meat bouillon (meat stock)
1 tbsp salt to taste
¼ tsp black pepper
1 tsp summer savory (optional)


Soak green (French) lentils in water for 4-5 hours. Then drain.

In a pot, take olive oil and onions. Sauté over medium heat and stir in carrots and garlic. Sauté for 8-10 minutes. And then, stir in green lentils and cook for a while. Add hot bouillon (meat stock), tomatoes and salt.

Simmer over low-medium heat with the lid closed, till the lentils get soft (for about 30-40 minutes). Turn the heat off and add black pepper and summer savory.

Serve Green Lentil Soup warm or hot.

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