Sweet Corn Vegetable Soup

Ingredients:

1 tin. Sweet corn

½ cup- Sweet corn kernels, boiled

1.25 litres- Vegetable stock

8- French beans, chopped

½ cup- Cabbage, chopped

1- Carrot, sliced

1 cup- Green peas

2 ½ tbsp. Corn flour

¾ tbsp. Sugar

Salt to taste

½ tsp. White pepper powder

½ tsp. Black pepper powder

Method:

1. In a heavy bottomed wok, add the tin sweet corn and vegetable stock, mix.

2. Add the chopped beans, carrot, cabbage, green peas, boiled corn and stir to mix. Cook for 5 mts on medium flame.

3. Mix the corn flour in 4 tbsp. of vegetable stock or water and keep aside.

4. Add sugar and salt to the simmering soup and cook further for 3-4 mts.

5. Add white pepper powder and black pepper powder, and mix well.

6. Add the corn flour mixture and go on stirring till the soup thickens. Turn off heat and pour into soup bowls and serve.

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Chicken Noodles Soup

Ingredients:

2 cup- Noodles, cooked

2 tbsp. Oil

2 cup- Chicken, cooked and shredded

1-Onion, chopped

2 tsp. Ginger, crushed

2 tsp. Garlic, crushed

4 cup- Chicken stock

2 tsp. Corn flour, mixed with water

1 tsp. soya sauce

1 tsp. vinegar

Salt and Pepper to taste

Method:

1. Heat oil in a pan add onion, ginger, garlic and soute for a minute.

2. Add chicken, chicken stock and bring to boil.

3. Add corn flour to the stock slowly and let it boil for 2 minutes.

4. Add soya sauce, vinegar, salt and pepper to taste and cook for another minute.

5. Mix cooked noodles with soup just before serving.

6. Serve hot.

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Carrot Ginger Soup

Ingredients:

6 tbsp. Unsalted butter
1- Onion, chopped
¼ cup- Ginger, peeled and grated
3 cloves- Garlic, minced
7 cup- Vegetable stock
1-1/2 pounds  (680 g)- Carrots, peeled and cut into ½ -inch pieces
2 tbsp. Lemon juice
Salt and Pepper to taste

Coriander leaves and Cream to garnish

Method:

1. In the pot, melt the butter over medium heat.

2. Add the onion, ginger, garlic and fry for 10 to 12 minutes on slow flame, stirring frequently.

3. Add the stock and carrots. Bring the mixture to a boil over high heat. Reduce the heat to medium and simmer uncovered about 45 minutes, until the carrots are very tender.

4. Puree the soup in the pot using the blender.

5. Season with the lemon juice, salt and pepper to taste.

6. Ladle into bowls and swirl in a spoonful of cream. Top with a coriander leaves and serve.

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Chicken Corn Soup

Ingredients:

2- Chicken breasts, cooked and shredded
3 cups- Chicken stock
1 cup- Sweet corn kernels

½ cup- Carrot, sliced

¼ cup- Cabbage
1 tsp. Soy sauce
2- Spring onions, finely sliced

1 ½ tbsp. Corn flour

2 tbsp. Sesame oil

1 tsp. Garlic, crushed

½ tsp. Black pepper powder

Salt to taste

Method

1. Heat sesame oil in a medium pan; add garlic and soute for 2 to 3 minutes.

2. Add chicken stock, shredded chicken, sweet corn, carrot, cabbage, salt, black pepper powder and soy sauce.

3. Mix well and bring to the boil, reduce heat and gently simmer for about 5 minutes.

4. Stir in the spring onions, corn flour with water and boil for about 3 to 4 minutes and serve.

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Chinese vegetable noodle soup

Ingredients:

1 cup- Noodles

1 tbsp. Oil

1 cup- Vegetables (cabbage, beans, carrot, green peas)

1 tsp. Ginger, crushed

1 tsp. Garlic, crushed

2 ½ cup- Vegetable stock

1 tsp. Corn flour, mixed with water

1 tsp. soya sauce

1 tsp. vinegar

Salt and Pepper to taste

Method:

1. Cook noodles, drain and keep it aside.

2. Heat oil in a pan add ginger, garlic and soute for a minute.

3. Add vegetables and soute for 2-3 minutes.

4. Add vegetable stock and continue to cook.

5. Mix corn flour with water slowly and let it boil for 2 minutes.

6. Add soya sauce, vinegar, salt and pepper to taste and cook for another minute.

7. Mix cooked noodles with soup just before serving.

8. Serve hot.

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Vegetable Soup

Ingredients:

3 cups- Vegetable broth

2 tbsp. Olive oil

2- Garlic cloves, minced

½ cup- Cabbage, chopped

½ Onion, chopped

½ cup- Carrot, sliced

½ cup- Beans

½ cup- Green peas

Salt & Pepper to taste

Method:

1. Heat olive oil in a pan, add onion, garlic and saute for few minutes.

2. Add vegetable broth, cabbage, carrot, beans, green peas, salt, pepper and bring to the boil. Let it simmer gently for about 20-25 minutes.

3. Serve hot with breads.

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Carrot Soup

Ingredients:

3- Carrots, washed, peeled and cubed

2 tbsp. Butter

1- Onion, sliced

1 tsp. ginger-green chili paste

6 cups- Water

4- Cloves

1″ Cinnamon stick

1 tsp. Jaggery, grated

1/4 cup- Coconut milk

Salt to taste

½ tsp. Black pepper powder

½ cup- Julienne Carrot

Method:

1. Heat butter in a vessel, add the onions, ginger-green chili paste and saute for 2 minutes.

2. Add the carrot and saute for another 7-8 minutes.

3. Add water along with cinnamon stick and cloves. Let it cook for about 25 minutes or till the carrot turn tender.

4. Discard the cinnamon stick and cloves. Cool, strain and puree the carrot mixture.
5. Add coconut milk to the pureed mixture, the left over strained stock and jaggery and let it simmer on medium heat for 5 minutes.

6. Add salt and combine.

7. Garnish with black pepper powder and julienne carrot.
8. Serve hot with croutons.

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Creamy Carrot Soup

Ingredients:

1 cup- Onion, chopped

¼ cup- butter, cubed

4 ½ cups- Carrots, sliced

1 large- Potato, peeled and cubed

2 cans (14-1/2 ounces each) - Chicken broth

1 tsp. Ginger, crushed

2 cups- Heavy whipping cream

1 tsp. Dried rosemary, crushed

½ tsp. Salt

¼ tsp. Black pepper powder

Method:

1. In a Dutch oven, saute onion in butter until tender.

2. Add the carrots, potato, chicken broth and crushed ginger.

3. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.

4. In a blender, cover and puree in batches, return all to the pan.

5. Stir in the cream, rosemary, salt and black pepper powder.

6. Cook over low heat until heated through.

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Creamy Tomato Soup

Ingredients:
5- Tomatoes, chopped
1- Onion, chopped
3 tbsp. Butter
1 ½ tsp. Black pepper powder
2 tbsp. Garlic, chopped

1 tsp. Ginger, chopped
2 cups of Water
6 tbsp. Cream
Salt to taste

Method:

1. Melt butter in a pan.
2. Add onion, garlic and ginger. Sauté till onions are translucent.
3. Add chopped tomatoes.
4. Sprinkle salt and 1 tsp. black pepper powder.

5. Now add water and let the mixture boil for 10 minutes.

6. Remove from gas top and blend the mixture to a puree. Again transfer the puree to the pan.
7. Add cream and whisk together.

8. Sprinkle remaining black pepper powder and serve it hot with Bread sticks.

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Easy Chicken Soup

Ingredients:

2- Chicken breast, cut in to small pieces

1 litter- Chicken stock

1- Garlic clove, minced

2- Carrots, sliced

¼ cup- Beans

½ cup- Green peas

1- Onion, chopped

Salt and Pepper to taste

1 tbsp. Oil

Method:

1. Heat the oil over a medium heat in a large saucepan, and then add the vegetables, onion and garlic clove.

2. Fry them until the vegetable and onion has become soft and translucent.

3. Add the chicken stock and simmer it for 10 minutes.

4. Add the chicken breast and bring to the boil. Let it simmer gently for about 15-20 minutes.

5. Season the soup with salt & pepper and then ladle it into bowls.

6. Serve with warm bread.

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