Soupy pasta

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Tomatoes	5 medium
Onion	2 medium	Sliced thinly
Garlic pods	5-6	Chopped
Pasta	1-2 cups	Choose any variety
Vegetables	2 cups	I used broccoli, sweet corn, baby corn
Basil leaves	5-10 leaves	Chopped
Salt	To taste
Oregano	1 tsp
Water	To cook
Olive oil	1 tbsp	You can use ghee or butter for cooking onion and garlic.

Method:

Take a bowl of water with a teaspoon of salt. Bring it to a boil. Take a knife and just make light cut marks on tomatoes. Be careful not to cut the tomatoes. Add it to the boiling water and cook till the skin starts separating. Remove from water and run it through cold water. Peel the skin and allow it to cool.

Take oil in a small pan. Add garlic and onions and saute till translucent. Remove and cool.

Cook the vegetables in salt water, run through cold water and set aside. Cook pasta in boiling salt water till soft, run through cold water and set aside.

       

Combine tomatoes, onions and garlic and grind it to a smooth paste. Add water as required. Combine the soup, salt and vegetables and bring it to a boil. Add cooked pasta, basil leaves and oregano and cook for 5 minutes more.

       

Serve hot in a bowl.

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Carrot Almond soup

Servings: 4-5

Ingredients:

Content	Quantity	Comment
Carrots	2 small
Onion	1 small	Sliced
Garlic	2-3 cloves
Almonds	4-5
Water	To cook
Salt	To taste
Black Pepper	To taste	Crushed
Ginger	1” piece
Dried Basil	1 tsp
Olive oil	1 tbsp
Corn flour	1 tsp

Method:

Blanch almonds in water. Run through cold water and peel the skin. Set aside. Mix corn flour in 2 tbsp of water and set aside.

Heat olive oil in a pan. Add the garlic, onion and carrots, saute for a minute. Add water, salt and pepper and cook till carrots are soft.

Grind the cooked ingredients with almond and ginger to a smooth paste. Add water to the required consistency, add dried basil leaves, corn flour mixture and bring it to a boil. Simmer for 5 minutes. Strain the soup.

Serve hot.

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Roasted Pumpkin Soup

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Pumpkin Disco	10-15 pieces
Onion	1 medium
Garlic	3-4 pods
Water / Vegetable stock	As required
Salt	To taste
Pepper	To taste

Method:

Roast pumpkin and onion on medium flame on a grill while turning occasionally to ensure even cooking. Set aside to cool a bit and scrape of the black part and lightly run through cold water. Set it aside. Roast garlic in a small pan. Grind all the roasted ingredients with water / vegetable stock to a smooth paste. Adjust the consistency of the soup as required with water / vegetable stock. Add salt and pepper to taste. Bring it to a boil and simmer for 2-3 minutes more. 

Serve hot with bread.

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Baby corn soup

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Baby corn	5-6 (100 grams)	Quartered
Onion	1 small	Chopped finely
Garlic	3-4 pods	Chopped finely
Fresh Green peas	1-2 tbsp
Carrot	1 small	Chopped
Water	To cook
Salt	To taste
Sweet Corn	1-2 tbsp
Vegetable stock	As required

Method:

Take some water in a vessel with a tsp of salt. Bring it to a boil. Add the baby corn, carrot, green peas and sweet corn. Cook till baby corn is soft. Drain and set it aside. Once it cools a bit, grind the baby corn to a smooth paste. Add vegetable stock to the ground mixture and other cooked vegetables. Heat a vessel and add chopped garlic and onion and saute for a minute. Add the mixture, adjust salt and bring it to a boil.

Serve hot.

Tip:

1. Add pepper for taste.

2. While cooking vegetables, you can cook baby corn separately if you wish to do so as it will eliminate the effort of separating baby corn once drained.

3. You can add a tsp of corn flour / maida in water, mix and add it to the soup before boiling to get a smooth texture for restaurant style soup. However it is healthier without the corn flour / maida.

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