Corn Soup:

1 cup corn kernels(frozen or fresh)

2 tsp corn kernal for garnishing
1/4 cup carrot(chopped)
1/2 cup red onion(chopped)
1/4 cup red capsicum(chopped)
salt to taste
2 tsp butter
1/2 tsp black pepper(ground)
Di recti ons
In one pan, melt more than 1 tsp butter, add onion,carrot,half of capsicum. stir fry it for 5 min.
Now add corn kernel & simmer it for 10 min.remove from fire, let it cool, then finely blend it from blender.
Take another small pan,melt remaining butter,add remaining capsicum & corn , stir fry it for 5 min.
Heat a large pan,pour all blended mixture in it,add 3-4 cup water(depend upon the desire thickness of soup)
& let it simmer for 10 min,before remove it from fire add fried capsicum & corn, cook it futher only a minute &
serve it.
Palak soup:
2 cups Spinach (Palak)
1 onion (roughly chopped)
2 cloves Garlic
2 tsp Corn flour or Maida
2 tsp Butter
1 tsp Black Pepper powder
1 + 1/2 cup Water
Salt to taste
Toasted Bread pieces or fresh Cream
Di recti ons
Heat 1 tsp Butter in a pan.
Add Spinach and fry for 2 mins. Add 1 cup of Water, Onion and Garlic cloves. Cook till the Spinach leaves
becomes tender. Remove & cool.
Grind the cooled mixture into a smooth puree.
Heat remaining Butter. Add spinach puree. Bring to a boil.
Mix Corn flour in remaining Water and add it to the Spinach mixture stirring constantly for a minute. Season
with salt and pepper. Serve hot with toasted Bread chunks on top or fresh Cream.
Tomato soup:
6 Tomatoes
1 Onion
1 tbsp Oil
cup Milk
2 tbsp Butter
2 green Chillies
3-4 Garlic flakes
1 tbsp Corn flour
few Coriander leaves
1 tsp Cream for garnishing
Black Pepper powder to taste
Salt to taste
Di recti ons
Heat oil in a pan. Fry chopped onions and crushed garlic in heated oil until golden.
Add chopped tomatoes. Cook on a moderate heat until tomatoes are soft.
Let the tomatoes cool and grind the mixture along with the chillies to get a puree. Sieve the blended mixture
if required.
Heat butter in a pan, add the cornflour. Fry for a minute and add the milk and let it boil for about 5-6 minutes
on a low heat.
Add the puree, salt and pepper powder and allow to boil for 5-6 minutes. Add water if required.
Add the chopped coriander leaves.
Serve very hot garnished with a dash of cream.

Tomato Carrot Soup:
4 tomatoes ( chopped)
1 carrot (chopped)
2 onions ( chopped)
5 tbsp coconut paste
1/2 tsp black pepper powder
1 tbsp white flour
Di recti ons
Put tomatoes, carrot, onion and coconut paste in a pressure cooker. Cook for 5 min with enough water
Allow it to cool and grind the above mixture.
Heat pan, pour all blended mixture in it, add white flour, pepper powder, salt and stir well.
cook for 2 min then remove from flame.
Soup is ready to serve
Beetroot Soup:
1 lb. Beetroot
1 no. Onion
1 no. Potato
3 tbsps. Vegetable Oil
tsp. Lemon(rind)
1 tsp. Lemon(juice)
2 tsps. Mint(chopped leaves)
cup Raw Cream
Salt to taste
Black Pepper to taste
Di recti ons
Peel the skin of Beetroot, Potato and cut into small pieces.
Chop finely lemon rind.
Heat Oil in a pan and fry diced onions for 2 minutes.
Add to this Chopped Beetroot, Potato and lemon rind.
Add water and bring to boil for 15 minutes.
When the vegetables have been boiled, grind them in a mixie.
Add considerable amount of salt and pepper powder.
Add lemon juice and bring to boil for 10 minutes.
Garnish with mint leaves and fresh cream.
Serve it hot.
Vegetable Soup:
1/2 cup chopped french beans.
2 tbsps peas.
1 potato.
1/2 cup chopped carrrots.
1 small tomato.
1 small onion(finely chopped)
1 tsp butter.
finely chopped corriander and 2 tsps jeera powder for garnishing.
salt.
3 tbsps sweet corn.
Black pepper powder as per taste.
Di recti ons
Boil, potato,carrots, peas, french beans, tomato and little salt.
Grind them.
Heat butter ,add onions,saute till onions translucent.
Add grinded vegetables ,mix it,add water and sweet corn.
Cook on medium heat,till soup slightly thick.
Transfer in serving bowl, sprinkle jeera powder and corriander leaves.
Serve hot with bread rolls.



Tomato Soup 2:
5-6 Tomatoes (chopped)
4 onions (chopped)
4 pods of garlic
1 tsp red chilli powder
8-10 pepper corns
1 tsp Cumin (/jeera)
3-4 Cloves
salt to taste
1/4 tsp sugar
2 tbsp butter
5-6 bread slices (cut into small squares )
1 cup fresh cream
Di recti ons
In a pan add butter then onions add salt roast it until golden in colour & gives good aroma then add
tomatoes fry it until soft & pulpy add the red chilli powder fry for 2 mins keep it aside then let it cool.
Crush the garlic pods, pepper, jeera & cloves tie them up in a small piece of muslin cloth to make the spice
bag.
Now grind the tomato & onion into paste
Now in another vessel, add the ground paste add lots of water to dilute it bring it to a boil & while boiling add
the spice bag dat we made earlier
Deep fry the bread squares in oil
Then garnish the prepared soup wid the bread pieces & cream serve hot
.
Tomato & Mixed Veg Soup:
1 cup Mixed vegetables (carrot, green beans, green peas, corn and lima beans)
1 cup Tomatoes puree
1 tsp Ginger (finely chopped)
2 tsp Garlic (finely chopped)
1- 2 tsp (as per taste) Green chillies (finely chopped)
1 tsp Corn flour or Arrowroot flour
2 tsp Oil
1/2 tsp Cumin seeds
1 tsp Sugar
salt to taste
1 tsp Tomato Ketchup
2 Water
Cilantro finely chopped for garnishing
Di recti ons
Finely chop the mixed vegetables.
Take a pan and place it on medium heat and add oil to it.
After the oil has been heated considerably, add cumin seeds to it.
After the cumin seeds splutter a bit, add the finely chopped ginger, garlic and green chillies.
Fry on medium heat for about 1-2 minutes.
Then add the finely chopped mix vegetables and fry for further two mins.
Then add about 2 cups of water and pinch of salt and cook with lid on, till the mixture boils (will take about 3-
4 mins)
Then add tomato puree and half a cup of water and stir well.
Add remaining salt, sugar and tomato ketchup to the mixture and stir.
Again cook with the lid on for about another 5 mins till the mixture boils.
Mix corn flour in 5 tbsp of cold water and add to this mixture. Stir continuously on medium high flame till the
mixture thickens slightly.
Simmer for about 1 min before serving.
Garnish the soup bowl with finely chopped cilantro
Banana Stem Soup:
1 cup Banana Stem pieces (remove the outer skin and the inside thread like, take the inside round thing and cut
into small pieces)
1 tsp Ginger (julienned)
1/2 tsp Pepper (freshly ground)
1 garlic clove (crushed)
2 tomato slices
salt - to taste
3 cup water
1 tsp chopped coriander leaves
Di recti ons
Blend banana stem pieces , ginger, garlic clove with 3 cups of water and stain the juice.
Take a pan heat the juice with crushed pepper , chopped coriander leaves ,tomato pieces and salt for 5
mins(after boiling for a min).
Serve hot in soup bowl.


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Nutritious Veg Soup:
2 cups of Mix Vegetables chopped ( Corn, Carrots, Peas, Spinach, Beans)
1 celery stick chopped thinly
1 small can of tomato puree and 1 cup of diced tomatoes
chopped Onions
tsp of Ginger
1 tsp of Garlic
1 cup of Pasta
3 cups of Vegetable Stock or Water
Salt and pepper to taste
1 tsp of Olive Oil / Canola Oil
10 Wonton Wrappers
Lemon
tsp red chili powder
Di recti ons
Boil 2 cups of water for pasta.
In a non stick pan add Onions, Ginger and Garlic.
When Onions turn little pink brown add Mix Vegetables and Celery.
When they turn little brown add Tomatoes and Tomatoes Puree.
When the tomatoes start leaving little oil in pan add Salt and Pepper
After that add Vegetable Stock and let it cook for 15-20 minutes.
Now take out the pasta from boiling water and add to the soup.
Cut Wrappers in triangles and bake them in oven at 300 degrees.
When they are turned golden brown take them out of oven and add little lemon and sprinkle salt and red chili
powder.
Tomato-Beetroot Soup:
1 large Beetroot (Cut into pieces)
1 finely chopped Onion
1 Tomato
1/2 cup Milk
1 clove Garlic
1 tbsp Corn Flour paste (optional)
1 Tbsp Vegetable/Olive oil
Salt and pepper to taste
Fresh Cream & chopped Cilantro (coriander leaves)
Di recti ons
Heat a pan. Add Oil. Saute the Onion and Garlic till lightly brown.
Add Beetroot, Tomato and enough Water. Bring to a boil & cook till the Beets are soft. Remove from heat &
allow to cool.
Grind the cooled mixture to a fine paste with little water & Milk. Strain & again re-heat it. Adjust Salt &
Pepper.
If the consistency is thin, add Corn flour mixed in water to it before adding Salt & Pepper. Remove to a
serving bowl.
Top it with fresh cream & Cilantro. Serve hot.

Lemon coriander Soup:

Ingredients:
For Stock
2 to 3 Whole Lemon Grass Stalks, washed
1 to 2 Chilies, slit vertically

Other Ingredients
cup Carrots, sliced
cup Mushrooms, sliced
cup Cabbage, diced
cup Red Cabbage, diced
cup Spring Onion Whites, sliced
2 tbsp Spring Onion Greens, chopped
1 tsp Oil
Salt and Pepper to taste

For Garnishing
1 tbsp Coriander Leaves, chopped
1 tsp Lemon Juice



How to make Lemon And Coriander Soup:
Take 6 cups of water in a pan. Add to it, lemon grass and slit green chilies. Bring it to boil. Simmer till the mixture reduces to
about 4 cups.
Now, filter out the water. The stock is ready.
Take a separate pan and heat oil in it.
Add cabbage, mushrooms, carrots, red cabbage and onion whites to the heated oil and saut for 2 to 3 minutes.
Now, add the stock, a pinch of pepper and salt. Bring the mixture to boil.
Simmer until the vegetables become soft.
Now, add the lemon juice and spring onion greens.
Garnish with fresh coriander and serve hot.