Chicken and Corn Soup

This is my favorite Chinese soup and it is pretty easy to make. You can add more vegetables of your choice to make it healthier. This recipe will serve four people.

Ingredients:

• Sweet Corn, cream style: 1 tin
• Chicken stock: 1.25 litres (5 cups)
• Shredded boneless cooked chicken - 200 grams
• Ginger - 1 tablespoon finely minced 
• 1 medium sized carrot finely chopped
• 2-3 beans finely chopped
• 1/2 cup fresh corn kernels or canned
• Cornflour - 2 1/2 to 3 teaspoon
• Light soy sauce - 1/2 teaspoon
• Egg - 1, beaten lightly
• Sugar: 3/4 teaspoon
• Salt to taste
• Sesame oil - 1 teaspoon
• White pepper powder - as required 

Method:

• Heat sesame oil in a heavy bottomed vessel, add ginger and saute for a few seconds. Then add the shredded cooked chicken and saute for a minute. 
• Boil the chopped carrots, beans and corn kernels in a seperate pan till the vegetables are slightly cooked. This will take 3-4 minutes. Do not overcook as we do not want the vegetables to become mushy.
• To the shredded sauteed chicken add cream style sweet corn, boiled vegetables and chicken stock and bring to a boil. Reduce flame and cook on low flame for a 4-5 minutes. 
• Add sugar, salt, soy sauce and white pepper powder and adjust seasoning as per taste.
• Add beaten egg slowly and stir the soup with a fork as you drop the egg slowly into the soup. This will ensure you get thin strands of egg in the soup. Ensure your flame is on low during this process.
• Mix cornflour with little water to dissolve it well and then add to the soup slowly. Cook the soup for another 2-3 minutes. Serve hot and enjoy :)

Cream of Tomato Soup

Chilly winters- no problem- this soup will sure bring all the heat you need :)

Ingredients:

• 1 kg red tomatoes chopped
• 1-2 carrots chopped
• 1 onion chopped
• 1 potato chopped
• 4-5 cloves
• 1" stick of cinnamon
• 4-5 whole black peppercorns
• 2 tablespoon butter
• Salt and pepper to taste
• 1-2 teaspoon sugar
• 2 teaspoon cornflour

 For Garnish:

• 4-5 teaspoon cream
• Chopped parsley or coriander leaves

Method:

• Heat butter in a pressure cooker. Add onion, carrot, potato, cloves, peppercorns and cinnamon. Cook till onions turn pale and transparent.
• Add tomatoes and approximately 6 cups of water and pressure cook to give two-three whistles. Remove from fire.
• Mash the soup slightly and strain. Churn the strain in a mixer and strain again. Discard the un strained part.
• Dissolve cornflour in 1/4 cup water and mix in the soup. Put the soup on fire and bring it to boil.
• Add salt, pepper and sugar to taste.
• Serve hot garnished with chopped parsley or coriander and swirl of cream.

Minestrone Italian Soup

This thick Italian soup made with vegetables is super healthy and a rich meal in itself. It is very easy to make and is perfect for those chilly winter days. This recipe will serve 4 people.

Ingredients:

• 2 tablespoons boiled macroni
• 3 cups vegetable stock
• 1 medium potato cut into small pieces
• 1 medium carrot cut into small pieces
• 2-3 beans finely chopped
• 1/4 cup peas
• 1 green zucchini peeled and cut into small pieces
• 6-7 garlic pods finely chopped
• 1 medium sized onion finely chopped
• Salt to taste
• 1 teaspoon white pepper powder (adjust as per taste)
• 2 tablespoon olive oil
• 4 medium sized tomatoes
• Few springs of parsley
• 4-5 teaspoons dried basil leaves or 10-12 fresh basil leaves torn
• 1/2 teaspoon freshly squeezed lemon juice
• 1 teaspoon butter
• 3/4 cup tomato puree
• 1/4 cup boiled red kidney beans
• 1/4 cup grated cheddar cheese for garnish

Method:

• Soak red kidney beans overnight and boil them the next morning till they are cooked and soft.
• Make four slits on top of whole tomatoes and boil them for 4-5 minutes. Peel the skin off and finely chop the tomatoes.
• Add olive oil in a non stick pot and add chopped garlic- saute for a minute and then add onions. Saute for another 2-3 minutes on medium heat till the onions are translucent and lightly cooked.
• Next add vegetables- potato, carrot, beans, peas and zucchini. Mix well and add the stock. Add salt and pepper to taste. Cover and cook on low flame for 8-10 minutes till the vegetables are cooked and soft.
• Add tomato puree, chopped tomatoes, kidney beans, macroni, parsley springs, lemon juice and basil leaves and simmer the soup for another 5 minutes on low heat. Check seasoning - add more salt, pepper or basil leaves as required.
• Serve piping hot in soup bowls and sprinkle grated cheese on top as garnish.