6. Sweet Corn Vegetable Soup
Ingredients:
- ½ cup sweet corn kernels
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 2-3 French beans, finely chopped
- 1 teaspoon butter
- ¼ teaspoon black pepper powder
- Salt to taste
Instructions:
- Cook the sweet corn kernels either in a microwave or by boiling on the stove. They can also be steamed in a pressure cooker. Let them cool.
- Grind the boiled kernels to a fine puree. You can add a little water if it looks too dry.
- Melt butter in a sauce pan. Add the chopped onion and sauté till soft.
- Toss in the remaining vegetables and fry till done.
- Add 2 cups water and let it come to a boil.
- Stir in the sweet corn puree. Let the mix cook for 4-5 minutes on a low to medium flame.
- Season the soup with salt and pepper. Stir and cook for another minute.
- Turn off the flame. Serve warm.
7. Immunity Boosting Soup
Ingredients:
- 2 large ripe tomatoes
- 1 medium potato, peeled and chopped
- ½ beetroot, peeled and chopped
- 2-3 cloves of garlic, roughly chopped
- Salt & pepper to taste
- 1 tablespoon butter
- ½ teaspoon oil
- ¼ teaspoon sugar
- Water as needed
Instructions:
- Make a slight incision on the tomato skins. Toss them into a pressure cooker along with the potato, garlic, beetroots and 1 and half cups of water.
- Cook for about 1-2 whistles and let the steam release on its own from the cooker. Let the vegetables cool completely.
- Remove the skin from the tomatoes and blend everything along with the water in which the vegetables were cooked.
- Heat oil & butter in a vessel. Add the vegetable puree along with as much water as you want.
- Season with salt, pepper & sugar. Mix well and let this boil for 5-8 mins.
- Turn off the flame and adjust seasoning if necessary. Serve hot garnished with some coriander leaves.
8. Maize Flakes Soup
Ingredients:
- 1/2 cup maize flakes
- 2 cups homemade vegetable stock
- 1 small carrot , finely chopped
- 2-3 French beans, finely chopped
- 1 onion, finely chopped
- 1 tablespoon sugar
- 1 teaspoon freshly ground black pepper
- 1 tablespoon butter
- Salt to taste
Instructions:
- Soak the maize flakes in water with a pinch of salt for 2 minutes. Drain and soak the flakes again in clean water for 10 minutes.
- Transfer the soaked maize flakes to a small grinder jar with ½ cup of vegetable stock and grind to a smooth paste.
- In a non-stick saucepan, heat butter. Add finely chopped onions and sauté for a minute.
- Add the carrots and French beans. Stir fry for another minute or so.
- Stir in the maize puree and the remaining vegetable stock with the veggies. Mix well and let the soup to come to a boil.
- Season with salt, sugar and black pepper powder. Cook the soup for another 1-2 minutes. Turn off the flame.
- Garnish with coriander leaves and serve warm.
