Potato Soup

Ingredients:
2 Sweet potatoes, chopped
4 Cups vegetable stock
1 Large onion, chopped
1 Carrot
2 tbsp Butter
3-5 Garlic cloves, minced
1 tsp Rosemary, minced
1 Bay leaf
1 tsp Salt
2 tsp Pepper
Parsley, for garnish
Water, as needed

Preparation Method:
In a large soup pot, sauté onion and garlic in butter for 3 to 5 minutes, until onions are soft.
Add the chopped potatoes and carrot. Sauté for a few more minutes.
Add stock, bay leaf, rosemary, salt and pepper.
Bring to a boil and then reduce to simmer.
Cover and allow to cook, stirring occasionally, until potatoes are very soft.
Remove the bay leaf and season the soup with parsley.
Potato Soup is ready.

Clear Tomato Soup

Ingredients:
1 pint Canned Tomatoes (stewed)
3 cup Water
½ Onion, sliced
2- 3 Bay Leaves
Few grains of Summer Savory
Few grains of Thyme
2 tbsp All-purpose Flour
1 tsp Sugar
1 tsp Salt

Preparation Method:
Take a pan and cook all the ingredients in it, together, for twenty minutes, on medium-low flame.
Rub the soup through a fine strainer and add 2 cups of water to it. Reheat it.
Take a cup of cold water and mix all purpose flour in it.
Add this mixture to the soup, to thicken it. Heat again.
Add a tbsp of butter and serve hot. 

Vegetable Soup

Ingredients:
50 gm Carrot (scraped and chopped)
50 gm Cauliflower(chopped)
200 gm Tomato (chopped)
50 gm Butter
1 tbsp Oats
2 tsp Ginger-Garlic Paste
4 cm length Ginger
50 ml Milk
100 gm Small Onion(cut into thin circles)
2 tsp Oil
1 tbsp Corn flour or all purpose flour
1tsp Pepper Powder
Salt as needed
1 Green chilly
8 cup Water
5-6 Coriander leaves(finely chopped)

Preparation Method:
Heat butter in a pan.
Add ginger garlic paste and fry.
Add vegetables, green chilli, salt, 8 cups of water and let it boil.
When the vegetables are cooked, add pepper powder and mash.
Mix maida and oats with milk and add to the soup.
Reduce the flame.
Add coriander leaves to the soup.
Remove from the flame after it boils for a few minutes.
Heat oil in another frying pan.
Add onions and fry till golden.
Transfer the fried onions to the soup and serve hot.

Mushroom Soup

Ingredients:
400 gm Mushrooms
4 Cups chicken stock
3 Cloves garlic, crushed
60 gm Butter
1 Cup cream
1/4 Cup flour
Salt and Pepper as needed

Preparation Method:
Wash and chop the mushrooms.
Melt butter in a saucepan and add garlic and mushrooms in it.
Cook them for about 5 minutes
Add flour, stir for about 1 minute.
Add chicken stock, salt and pepper, cover it and simmer for about 10 minutes.
Blend it, then combine cream with it and serve. 

Baby Corn Soup Recipes

Ingredients:

    6 Baby corn
    1/4 Cup beans, chopped
    1/4 Cup carrot, diced
    1/4 Cup peas, boiled
    1/4 Cup cabbage, thin strips
    1/4 Cup cauliflower
    1/2 Onion
    2 Cubes cheese
    2 Pods garlic
    1 tsp Sugar
    Pepper powder to taste
    Salt to taste
    Oil as required
    Few dhania leaves for garnishing
    Water as required

Preparation Method:

    Cook the baby corns with onion and garlic in the pressure cooker until soft.
    Meanwhile, boil peas.
    Take a pan and heat a little oil, fry carrot, beans, cauliflower and cabbage or microwave with water sprinkled for about 1 minute, keep aside.
    Blend the cooked baby corn properly.
    Strain into a pan, and add boiled peas, water and other vegetables to it.
    Bring it to a boil.
    Combine salt, pepper and sugar with it, mix well.
    Boil for about one minute and add cheese to it.
    Remove it from the heat.
    Garnish it with the dhania leaves and serve hot.