Sweet Corn Soup

Ingredients:

1) Corn – 1

2) Spring onion

3) Vegetable stock

4) Tomato sauce – 5 tsp

5) Cloves, cinnamon, cardamom – 1 each

6) Pepper – 2 tsp

7) Salt, sugar to taste

8 ) Onion – 1/2

9) Tomato – 1

10) Green chilies – 4

Sweet Corn Soup to Grind:

Grind the onion, tomato and green

Sweet Corn Soup Preparation:

1) Add the required vegetable stock, add the ground paste

2) Now take a cloth and put the spices and make that into a small bag

3) Add the corn

4) Bring them to a boil, simmer for 20 minutes

5) Then add the sugar salt and pepper and the spring onion

6) Now add the tomato sauce

7) Remove the vessel and remove the spice bag

8 ) Serve it with a tsp of butter and fresh coriander leaves

Tomato Soup

Tomato Soup Ingredients:

Tomatoes, large 4 nos.
Mint leaves Salt & pepper

Tomato Soup Preparation:

Place tomatoes in a heavy pan. Add water and bring to the boil. Add salt, mint and continue boiling for 10 minutes. When cool, blend the tomatoes in a mixer. Sieve to separate seeds and skin. If mixer is not available use a soup strainer for 2 minutes. Serve hot, each serving with 1 tbsp cream, 1 tbsp   Cheese powder and a few crunchy croutons.

Tomato Soup Croutons:

Heat oil in deep pan till smoking. Fry the pieces of bread till golden brown. Drain on paper.

Mixed Vegetables Soup

Mixed Vegetables Soup Ingredients :

1 small carrot
1 florrette cauliflower
1/2 capsicum
2-3 french beans

30 gms Sweet peas
1 onion
1 small piece cabbage
1/2 tsp soya sauce
1/2 tsp each grated ginger and garlic
1/4 tsp crushed red chilli
salt to taste
1/2 tsp sugar
2 tsp corn flour
1 blob butter
2 cups water

Mixed Vegetables Soup Preparation :

Chop all the   vegetables
Heat butter in a pan.
Add ginger, garlic and vegetables.
Stir fry the vegetables for about 3 minutes.
Add water and bring to boil
Mix corn flour in 1/2 cup cold water and add to the soup, stirring simultaneously.
Bring to boil again. Add chilli, sauce and sugar and boil till thick and transparent.
Serve hot.

Clear Vegetable Soup

Clear Vegetable Soup Ingredients :

2-3 juicy large carrots

1-2 leaves cabbage

1 tbsp. cream

1 small butter

Salt, pepper to taste

2-3 tbsp. cream whipped smooth

10 gms Sweet peas1 small sprig mint

Clear Vegetable Soup Preparation :

Grate 1 tbsp carrot finely, Keep aside.

Finely chop cabbage, Keep aside.

Pressure cook remaining carrots till very soft

Cool and blend in mixie. Strain.

Heat butter, add the pulp and bring to just about boil.

Add the grated carrot and cabbage and salt.

Take in serving bowl.

Add a swirl of whipped cream.

Sprinkle freshly ground pepper and chopped mint before serving.

Beetroot Soup

Beetroot Soup Ingredients:

1 medium beet root dark

1 medium piece bottle gourd

1 small onion

1 small tomato

1 small potato

1/2 tsp sugar

Salt, pepper to taste

1-2 tbsp. whipped cream

1 tsp chopped basil or coriander

Beetroot Soup Preparation:

Clean, peel and chop vegetables into large chunks.

Pressure cook till soft.

Cool, blend in mixer and strain.

Add seasoning except chopped coriander and cream.

Serve piping hot with hot garlic rolls.

Mushroom and Spinach Soup

Mushroom and Spinach Soup Ingredients :

3 tablespoons butter
3 leeks, chopped
2 onions, chopped
2 cloves garlic, minced
2 pounds chopped mushrooms
2 teaspoons dried savory
1/4 teaspoon dried oregano
1/3 cup sherry
9 cups vegetable stock
2 tablespoons tomato paste
1 bay leaf
salt to taste
ground black pepper to taste
10 leaves fresh spinach

Mushroom and Spinach Soup Preparation :

Saute butter, leeks, onion, and garlic until clear. Add mushrooms  savory, oregano, sherry, stock,
tomato paste and bay leaf. Simmer for 30 minutes

Strain out the vegetables.
Stir the reserved mushrooms and spinach leaves into the broth, and cook until spinach is wilted.

Hot Sour Vegetable Soup

Ingredients:

4 cups vegetable broth

2 tbsp Soya Sauce

1/2 tsp salt

1/2 tsp white pepper

1/2 cup corn

1 cup shredded cabbage

2 tbsp lemon juice

2 tbsp cornstarch

1/4 cup water

1 tsp oil

Hot Sour Vegetable Soup Preparation:

In a saucepan combine vegetable broth, Soya sauce and seasonings. Bring to a boil and add vegetables. Cover and simmer for 15 minutes.

Add lemon juice, and cook uncovered for 5 minutes longer.

Mix together cornstarch and water. Stir the paste into the soup, and continue to cook until the soup becomes slightly thicker, for about 3 minutes. Hot Sour Vegetable Soup

Mix in oil and serve hot. Hot Sour Vegetable Soup

Tomato Florentine Soup

Tomato Florentine Soup Ingredients :

2 cups chicken stock
1 (8 ounce) can tomato sauce
1 cup tomato juice
1 (6 ounce) can tomato paste
1 tablespoon white sugar
2 stalks celery, chopped
1/2 cup chopped carrots
1/2 cup chopped spinach

1/2 cup diced zucchini
1/4 pound cooked pasta
1 pinch ground nutmeg
salt and pepper to taste

Tomato Florentine Soup Preparation :

1 In a large saucepan over medium heat, combine the stock, tomato sauce, tomato juice, tomato paste and sugar. Whisk these ingredients together,  then add the celery, carrots, spinach, zucchini and pasta.

2 Simmer over medium low heat for 30 minutes, or until all vegetables  are to desired tenderness. Season with nutmeg, salt and pepper to taste.Tomato Florentine Soup

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