Soup Recipes Archive

Carrot & Sweet Corn Soup

Posted January 30, 2013 By Maria John

Carrot & Sweet Corn Soup (1)

Soups are healthy and one of the most comforting foods during winter season. I generally get ready soup packets available in the market. But this time I thought I would give a try at home using some fresh vegetables. I had some fresh carrots and corn kernels, so I quickly made this soup and we relished the taste. The best part is even my little one enjoyed having a few spoons of this soup. So enjoy this simple soup…

Ingredients:

  1. Sweet Corn Kernels – 1/4 cup
  2. Carrot – 1, medium
  3. Bay Leaf – 1
  4. Onion – 1, small
  5. Garlic Pods – 2
  6. Butter – 1 tsp
  7. Oil – 1/4 tsp
  8. Pepper Powder – as needed
  9. Salt to Taste

Carrot & Sweet Corn Soup (2)

How to Prepare:

  1. Boil corn kernels and carrot slices until soft. When done blend it coarsely. Reserve the water/stock in which the carrot and corn was boiled.
  2. Heat butter & oil in a pan. Add bay leaf, chopped garlic and chopped onions. Sauté until the onions are transparent and the garlic aroma rises.
  3. Add the pureed corn kernels and carrot, salt and mix well to combine. Add the reserved stock if the puree is too thick. Allow it to boil for a minute or two.
  4. Remove from flame. Sprinkle pepper powder and serve hot.

Carrot & Sweet Corn Soup (3)

Linking this for ‘ New ‘U’ event – hosted by Cooks Joy

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This goes for ‘ Bon Vivant #11 – Healthy Appetite’ hosted by Sumee’s Culinary Bites

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Onion Potato Soup

Posted May 15, 2011 By Maria John

Ingredients:

2 tbsp Butter, 2 medium White Onions(chopped), 3 Cups Water, 2 Potatoes(peeled and cubed) 2 Carrots(shredded), 1 Bay Leaf, 1 Cup Milk, Salt and Pepper Powder to taste

How to Prepare:

Melt butter over medium heat in a pan, sauté onions until soft. Add shredded carrots, cubed potatoes, water, salt and bay leaf. Bring it to boil in medium heat. Remove the bay leaf. Add the soup in a blender and make a smooth puree. Pour it back to the pan and pour milk and boil for 2 minutes. Season with salt and pepper and serve hot.

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Mushroom Soup

Posted May 3, 2011 By Maria John

Ingredients:

400 Gms Mushroom, 2 medium Onions, 2 pods Garlic, 5 Cups Water, 2 Bay Leaves, 1 Tbsp Butter, ½ tsp Black Pepper Powder, 1 tsp Corn Flour

How to Prepare:

Heat butter in a pan, add onions, crushed garlic and fry for 2 minutes until soft. Add the mushrooms and bay leaves. Allow the mushrooms to cook. Pour water and boil this for 3 minutes. In a separate bowl, mix Corn flour in a 2 tbsp of water. Pour this paste in the boiling soup and keep stirring. This paste acts as a thickening agent. Boil for a while and stir occasionally. Add salt and pepper power and reheat for 3 minutes and remove from flame. Serve hot.

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Mixed Vegetable Soup

Posted May 3, 2011 By Maria John

Ingredients:

2 medium Onions, 2 pods Garlic, 1 Potato (small pieces), 2 Cups Mixed Vegetables (chopped), 1 tbsp Butter, 2 Bay Leaves,  ¼ tsp Pepper  Powder, Salt to Taste, Water, Fresh Coriander Leaves

How to Prepare:

Heat butter in a pan, add onions and cook until translucent. Add the chopped vegetables, crushed garlic, bay leaves, salt and fry for few minutes. Pour the water and cook till the vegetables are soft. Stir it occasionally and blend the soup for a puree. Put the fresh chopped coriander leaves and cook for 2 minutes and serve hot.

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Vegetable Stock

Posted May 3, 2011 By Maria John

Ingredients:

½  kg any combination of vegetables, 2 pods Garlic, 1 Bay Leaves, 3 Cloves, 1 sticks Cinnamon, ½ tsp Pepper Corns.

Vegetables: Spinach, Celery, Green Peas, Onions, Carrots, Turnips, Capsicums, French Beans, Tomatoes and Mushrooms. Wash all the vegetables except green peas and cut into small pieces. For celery and spinach remove the root and separate the stalks.

How to Prepare:

Put all the ingredients in a pressure cooker along with 5 cups of water. Bring to boil under pressure for 10 minutes. Now, strain the stock using a strainer, allow it to drip for few minutes. Do not press or squeeze the vegetable.

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