Corn Soup

In a Thai restaurant after placing the order, we early wait for the vegetable soup. A slight variation of the vegetable soup is the corn soup. The soup is really very simple and hence I thought should be added to the Ezee recipes site. Also quite filling and healthy.

Ingredients - 

• Sweet Corn 
• Carrot finely cut
• Butter
• Corn flour
• Salt
• Black Pepper (Kali Meeri)

Method - Boil corns kernels till tender. Keep 1/4 quantity of corn aside.
                    Make a paste of left corns and keep it aside.
                    Heat butter in a pan, add carrot and saute for few minutes.
                    Then add corn paste and good amount of water and salt.
                    Cook for few minutes and then add 1 tbsp cornflour paste
                    mixed in a water.

Corn soup being heated

                   Add cooked whole corn kernels which were kept aside.
                   Cook for 5 more minutes and serve hot.

Corn soup with carrot etc.

Tomato Soup

A real strong spicy, tangy soup is the Indian tomato soup. The tomato soup that is served in the restaurants are made from canned puree and are not that tasty. Check out the fresh red tomatoes I have chosen to make this soup. The red color of the final soup is because of the chili powder which not only acts as a coloring ingredient but adds the spice to it.

Ingredients -

• Tomatoes 
• Cumin Powder
• Coriander Powder
• Red Chili Powder
• Black Pepper
• Salt

Method - Wash and boil tomatoes.

Fresh on the vine tomatoes

                    Peel skin of boiled tomatoes

Boiled tomatoes

                    Puree all peeled tomatoes.

Boiled tomatoes smashed and puree made

                    Put tomato puree in a pot and heat.
                    Add other ingredients to puree and let it boil for few mins.
                    Crush black pepper and sprinkle on tomato soup.
                    Garnish with coriander leaves and croutons.
                    Serve it hot.

Spicy tangy tomato soup