Fresh Corn – 1 OR Frozen Corn -1 cup
Capsicum – 1 Onion – 1 [ medium] Garlic Pod – 1
Olive Oil – 1 tsp
Salt and Pepper – To taste
Vegetable Stock – 2 Cups OR 1 Vegetable Stock Cube

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How to make Corn and Capsicum Soup

. Remove corn’s outer husk (don’t peel it) just remove the threads and bring back the husk on the back around corn ear and roast corn on direct medium flame until it slight charred around 3-5 minutes,turning sides on intervals.
. Once roasted let it cool for a while and remove husk. Use a sharp knife run it vertically and scrap out corns, it comes around 1 Cup from 1 corn, keep aside 1 tbsp of corn kernels for garnishing. If you are using frozen corn, then thaw it and jump to step 3.
. Wash and roast slightly capsicum on direct flame.  Soak in water, remove skin and chop it, keep aside. Chop garlic and onion.
. In a pan heat oil, sauté garlic until light brown  add chopped onion and sauté until transparent, add corn and sauté for a minute.
. Add capsicum and mix well.  Add salt, pepper, vegetable stock cube and 1 cup water.  Bring it good boil and let it simmer for 3 minutes or until corn gets cooked.
. Let it get cool and then  transfer everything to a mixer or blender.  I don’t add more water while blending just to make sure my mixer doesn’t overflow. If you wish you can add more water or stock.
. Grind it to smooth paste and transfer back everything to the pan and add 2 cups of water and bring to boil.  Adjust salt and pepper if required.
. Garnish with reserve corn kernels, chopped spring onion/cilantro, or carrot choice is yours. I used corn and chopped carrot.

corn n capsicum soup


4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2tbsp chopped coriander leaves
Salt to taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer

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How to make Green and Fresh Pea Soup:

. Remove the shell of boiled eggs & keep aside. If using Paneer  cut into cubes and fry till golden & set aside for later use.
. Make a paste of onion, garlic, ginger and green chilies in a  mixer or chopper.
. Heat oil in a kadhi or wok  and add onion-garlic paste and fry till golden brown.
. Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry  till it starts leaving oil.
. Add a cup of water and cook till it dry’s.
. Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
. Add 1 cup of water and bring to boil and reduce the flame.
. Simmer for 10 minutes.
. Garnish pea soup with garam masala and coriander leaves and serve hot with paratha, roti or rice.



2 small onions, sliced
olive oil
1 carrot, chopped
1/2 tsp minced ginger
1 green chilli, chopped
1 lemongrass, chopped
5-6 lime leaves
1 beetroot, chopped
1 Tbsp rice vinegar/ white vinegar/ white wine
250 ml vegetable stock
Season with salt and pepper
1 small (about 200 ml) tetra pack of coconut milk
1 Tbsp cream

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How to make Beetroot and Coconut Soup

. Heat some olive oil in a pot and add the sliced onions, carrots and minced ginger. Stir.
. Add the green chillies, lemongrass and lime leaves. Mix well.
. Add chopped beetroot and mix all the ingredients well.
. Add a splash of rice vinegar.
. After giving it a quick stir, add the stock.*Adjust the stock according to your vegetables.
. Now add some salt and pepper and pour in the coconut milk and stir.
. Let the soup simmer for about 10 minutes.
. Put it in a blender and blend.
. Add some cream and fresh herbs to garnish.
. served chilled.



1 Tbsp olive oil
1 onion, finely diced
4-5 cloves of garlic
2 cups cauliflower florets, finely chopped
1 cup corn
1 Tbsp cashew nut paste
2 glasses water
1 slice of Bread
1/2 tsp black pepper powder
1 tsp sugar
Salt as per taste

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How to make Corn & Cauliflower Soup

. Take a pan and add some olive oil. Throw in the sliced onions and stir it well. Then add the garlic.

. Add the cauliflower florets and cook for 2 to 3 minutes.

. Put in the cashew nut paste and mix well. Then add corn and water and cover the pan with a lid.

. Let it cook it on medium flame and then once its done, allow it to cool.

. Pour it in a blender and drop in the slice of bread and blend till you get a smooth paste.

. Now transfer the paste into a deep pan. Lower the flame to medium and add milk, black pepper powder, fresh cream, sugar and salt as per taste.

. Bring to boil.

. Garnish with crushed corn and serve.




900ml chicken or vegetable stock (or Miso soup mix)
1 boneless, skinless chicken breast, about 175g/6oz
1 tsp chopped fresh root ginger
1 garlic clove, finely chopped
50g rice or wheat noodles
2 tbsp sweetcorn
Sweetcorn, canned or frozen
2-3 mushrooms, thinly sliced
2 spring onion, shredded
2 tsp soy sauce, plus extra for serving mint
or basil leaves and a little shredded chilli (optional), to serve

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How to make Chicken noodle soup

. Pour the stock into a pan and add the chicken, ginger and garlic.
. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.
. Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce.
. Simmer for 3-4 mins until the noodles are tender.
. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using.
. Serve with extra soy sauce for sprinkling.

chicken noodles soup


1 tablespoon olive oil
1 pound spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste
5 cups chicken broth
1 bay leaf
1 pound red potatoes, diced
3 cups baby spinach
1/4 cup heavy cream

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How to make Sausage, Potato and Spinach Soup

. Heat olive oil in a large stockpot or Dutch oven over medium heat.
. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
. Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
. Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
. Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
. Serve immediately.

potato,chicken soup


1/4 cup unsalted butter
3 cloves garlic, minced
1 1/2 pounds mushrooms, thinly sliced
1 onion, diced
Kosher salt and freshly ground black pepper, to taste
1 cup red wine (optional)
4 cups chicken broth
1 cup heavy cream
1/2 teaspoon dried thyme
2 tablespoons cornstarch

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How to make chicken and Mushroom Soup

. Melt butter in a large stockpot or Dutch oven over medium heat.
. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes;
. Season with salt and pepper, to taste. Stir in onion and cook, stirring frequently, until translucent, about 2-3 minutes.
. Stir in wine and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes.
. Stir in chicken broth, heavy cream and thyme.
. In a small bowl, whisk together cornstarch and 1/4 cup water.
. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.
. If the soup is too thin, add more cornstarch as needed until desired consistency is reached.
. Serve immediately.

mushroom recipe


3 tbsp olive oil
2 onion, chopped
2 celery sticks, chopped (optional)
300g carrot, chopped
500g potato, diced
4 bay leaf
5 tbsp tomato purée
2 tbsp sugar
2 tbsp red or white wine vinegar
4 x 400g cans chopped tomatoes
500g passata
3 vegetable stock cubes
400ml whole milk

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How to make Creamy tomato soup

. Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans.
. Fry gently until the onions are softened – about 10-15 mins. Fill the kettle and boil it.
. Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes.
. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves.
. Purée with a stick blender (or ladle into a blender in batches) until very smooth.
. Season to taste and add a pinch more sugar if it needs it.
. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
. To serve, reheat the soup, stirring in the milk – try not to let it boil.
. Serve in small bowls for the children with cheesy sausage rolls .

recipe-image-tomaro soup
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