Corn And Tomato Soup Recipe

Ingredients :

1 tablespoon vegetable oil. 

1/2 onion, chopped. 

1 celery rib, chopped. 

1/8 teaspoon cayenne pepper. 

1 garlic clove, finely chopped. 

4 cups fresh corn kernels, cut from about 8 fresh ears. 

4 fresh large tomatoes, seeded and chopped coarsely. 

1/2 cup water. 

1/2 teaspoon salt. 

2 tablespoons minced fresh cilantro (coriander) leaves.

Method Of Praparation :

Heat oil in a heavy 2-quart saucepan; sauté onion, celery, cayenne and garlic until tender (about 5 minutes).

Add corn, tomatoes, water and salt to sautéed vegetables. Bring to a boil; reduce heat to low. Cover and simmer until corn is tender, about 30 minutes. Thin with up to 1/2 cup water, milk or cream if desired. Stir in coriander leaves just at serving time.

servings : 4 People.

Mix Vegetable Soup Recipe

Ingredients:

1/2 cup carrots (chopped)
1/4 cup french beans (flas beans) (chopped)
1/2 cup peas (matar) (shelled)
1 1/2 cup tomato (tamatar) puree
1 tsp garlic (lasan) paste
1 tsp ginger (adrak) paste
2 tsp coriander leaves (dhania patta) (chopped)
3-4 tsp butter
3 glasses of water
salt (namak) and pepper to taste

for garnishing :
cheese granted

Method Of Preparation:

Melt butter, fry ginger and garlic paste, add tomato puree, carrots, French beans, peas and water. Pressure cook for 5-6 minutes.
Add coriander leaves.
Boil for 2-3 minutes.
Garnish with cheese.

Note :
If you want thick soup, then add 2 tsp of corn flour mixed in 1/2 cup milk.