Simple sweet corn soup

Nothing like sitting up with a cup of tea in the afternoon and browsing though cookbooks and ideating a recipe  your way… And the joy on the birth of a recipe is blissful…!

But then to alter every recipe to get “my stamp” on is not my way. I always follow a new recipe the way it is written down and I decide on altering/make changes to it the second time I cook it up.  Also I do strongly believe that not all recipes require alteration/changes; some are best in its original way. Like this soup I made; I loved it this way, with no changes. It’s simple, filling and tasty!! Hence I call it simple sweet corn soup! I am sure you will love it too.

You need –
  • Sweet corn kernels – 1 cup
  • Chicken broth – 1½ cup
  • Egg – 1, beaten
  • Corn flour – 2 teaspoons
  • Water – ½ cup
  • Salt and pepper – to taste

How to –

In a heavy bottom sauce pan, combine the corn kernels and broth. Bring to boil. In a bowl, mix the water and corn flour. Slowly add in to the boiling soup stirring continuously. 

Add the beaten egg gradually, and stir till the soup thickens. Season with salt n pepper and serve.

Vegetable and Macaroni soup

You need –

  • Macaroni (I have used no. 32) – 1/3 cup
  • Onion – 1, chopped
  • Carrot – 1, chopped
  • Celery stalk – 1, chopped
  • Corn Kennels– ½ cup
  • Peas – 1/3 cup
  • Vegetable stock – ½ litre
  • Dry basil – ½ teaspoon

How to –

Heat the oil in a large saucepan and all the onion, carrot celery and basil. Cover over low heat still until the veggies are soft.  Add the corn, peas, stock and bring to boil. Reduce the heat and simmer for 15-20 mins until the vegetables are cooked.

Add the macaroni; increase the heat and cook till the pasta is al dente.

Serve immediately. 

Green peas soup

You need –
  • Frozen peas – 1 ½ cup
  • Chicken broth – 1 ½ cups
  • Water – ½ cup
  • Shallots – finely chopped 2 tablespoons
  • Garlic – 1 clove, crushed
  • Butter – 1 tablespoon
  • Salt and pepper – as per taste
  • Think cream –f or serving
 How to –
In a large saucepan, heat the butter over medium heat. Add Shallots and garlic, and cook until soft.  Add peas, broth, and water. Bring to a boil; reduce heat to a simmer. Cook until peas are tender. Pour over to a blender and blend till smooth.  Season with salt and pepper.

Top each serving with a dollop of crème 

Spiced carrot and onion soup

You need –
  • Onion – 1 large, finely chopped
  • Carrots – 2,cut into small cubes
  • Ginger – Small piece (1 cm), thinly sliced
  • Cumin powder – 1½ teaspoons
  • Coriander powder –1 ½  teaspoons
  • Turmeric powder – ½ teaspoon
  • Fennel powder – ¼ teaspoon
  • Cinnamon powder – 1 teaspoon
  • Vegetable stock – 1 litre
  • Butter – tablespoon
  • Salt and freshly ground black pepper – as per taste
  • Thick coconut milk/cream – 1 tablespoon to garnish

How to –
  • Heat the butter in sauce pan, fry the onion and ginger until soft.
  • Add the carrots and fry for a minute or two.
  • In a small bowl combine the spice powders to make a paste and add it to the onion and carrots. Stir well to combine and fry for a minute.
  • Add the stock and season with salt and pepper. Bring this a boil. Reduce the heat to low, cover and cook for 20 -30 minutes or till the carrots are tender.
  • Turn off and into a blender, blend until smooth. Pour the soup back to the pan and heat gently. Turn off the heat.
  • Garnish with the coconut milk/cream, black pepper and serve hot.

Tom Kha kai (Thai coconut chicken soup)

                                                              Tom Kha kai
You need –
  • Chicken stock – 2 cups
  • Thick coconut milk – 1 cup
  • Boneless chicken meat – 125 grams
  • Lemon grass stalk – 1, bruised
  • Galangal  – 12 thin slices (if you cannot find this use fresh ginger)
  • Lime leaves – 2
  • Garlic cloves- 1 big, crushed
  • Shiitake Mushrooms (or button mushrooms)– 125 grams , thinly sliced
  • Fish sauce – 1 tablespoon
  • Freshly squeezed lime juice- 1 ½ tablespoons
  • Spring onions – 1, thinly sliced
  • Coriander leaves – 2 tablespoon minced
  • Chilies – 3 sliced.
  • Salt and pepper – as per taste
Tom Kha kai
How to –
  • In a pan, bring the chicken stock, half the coconut milk and chicken slowly to boil.
  • Add the lemongrass, galangal/ginger, chilies, lime leaves, garlic, salt and pepper, Stir well and bring to boil again.
  • Reduce the heat to low and simmer uncovered for 15 minutes or till the chicken is cooked, stirring occasionally.
  • Add in the mushrooms and cook for another 5 minutes. Add in the other half of the coconut milk.
  • Turn off the heat when the soup is about to boil. Add the fish sauce and lime juice. Mix well.
  • Into the serving bowls; season with spring onion and coriander leaves. Serve hot.

                                                                               Tom Kha kai

Pumpkin soup

Pumpkin soup

You need – 

  • Pumpkin – ½ kilo cut into cubes.
  • Onion – 1 small, sliced
  • Butter – 2 tablespoon
  • Garlic clove – 1
  • Chicken stock – 2 cups (Use vegetable stock for vegetarians)
  • Water – 1½   cups
  • Thick cream – 2 tablespoon
  • Salt and paper to taste

For the croutons-
  • Pinch of cinnamon
  • Caster sugar – 1 teaspoon
  • Olive oil – 2 teaspoon
  • Slice of bread – 2, cut into small cubes

How to –
  • In a sauce pan, melt the butter. Once the butter starts to brown a bit add the sliced onion. Stir till the onion is soft and translucent.
  • Add the garlic and continue to cook for about 3-4 minutes or til the onions start to turn brown.
  • Add the pumpkins, stock and the water. Bring it to a boil and simmer for 30 minutes.
  • Season with salt and pepper. Stir and turn off the heat.
  • Put the cooked mixture in a blender draining of the liquid. Set the liquid aside and use it if you want dilute the soup a bit as per your preference.
  • Wait a minute or until the steam is released from the blender. Now carefully blend the hot pumpkin mixture. Add the cream and continue to blend till smooth.
To prepare the croutons –
  • Pre-heat the over to 180 C
  • In baking tray mix the bread cubes with cinnamon, sugar and oil.
  • Bake the croutons for 6-7 minutes or till brown and crispy.
Serving –
  • Pour the soup into serving bowl, sprinkle with the croutons and serve hot.
Pumpkin soup