Roasted Tomato Soup

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Ingredients

* 2 lbs plum tomatoes
* 6 garlic cloves, peeled and whole
* 1/4 medium red onion
* 1 tablespoon olive oil
* 1 tablespoon balsamic vinegar
* 2 sprigs oregano, remove leaves from stem
* 3-4 basil leaves
* salt
* pepper
* 2 cups fat-free vegetable broth or fat-free chicken broth or water
* 1/4 cup parmesan cheese, shaved or grated (optional)

Directions

Pre-heat oven to 375 degrees.

Wash and cut tomatoes, placing in a shallow baking dish cut side down.

Add onion pieces, garlic, oregano and basil to the pan.

Drizzle vegetables with olive oil and balsamic vinegar.

Season with salt and pepper.

Bake for 45 minutes.

Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency. Continue blending until smooth.

An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).

Serve garnished with cheese if desired.

[minisoji]

Corn Soup



Ingrediants
1 cup American corn
1 cup Peas
1 tsp Sugar 1 tsp.
1 bunch Spring onions(Chopped)
1 no Red pepper(chopped)
1/2 cup Sour Cream
3 tbsp Mint leaves(chopped)
Few Cabbage leaves to serve in.
Pepper to taste
Salt to taste

Method
Wash and boil the corn till it is soft, drain water and set aside. Boil the peas in water add salt and a pinch of sugar, and cook till soft. Drain the water and keep aside. Mix all the ingredients, peas corn in a bowl and mix well with spoon. Sprinkle salt and pepper on it. Serve chilled in cabbage leaves.

[minisoji]

Carrot Soup



Ingredients
Carrots 3/4 kg
Tomato 1
Low fat milk 2 cups
Water 2 cups
Black pepper powder 1/2 tsp.
Sugar to taste 1 tsp.
Salt to taste

Method
1.Cut carrots and tomato into small pieces.
2.Boil water in a pan. Lower the heat and add carrot and tomato pieces. Cook till tender (about 30 minutes). Add black pepper powder.
3.Use the blender to mix well with low fat milk, salt and sugar.
4.Strain and refrigerate until thoroughly chilled.
Serve cool. Optional, garnish with sliced almonds.

[minisoji]

Baked Potato Soup




Ingredients:
• 12 Bacon slices
• 2/3 Cup margarine
• 2/3 Cup all-purpose flour
• 7 Cups milk
• 4 Large baked potatoes, peeled and cubed
• 4 Green onions, chopped
• 1 1/4 Cups cheddar cheese, shredded
• 1 Cup sour cream
• 1 tsp Salt
• 1 tsp Ground black pepper

How to make Baked Potato Soup:
• Place bacon slices in a large, deep skillet. Cook over medium heat till brown.
• Drain, crumble and set aside.
• In a stock pot or Dutch oven, melt the margarine over medium heat.
• Whisk in flour until smooth.
• Gradually stir in milk, whisking constantly, until thickened.
• Stir in potatoes and onions.
• Bring to a boil, stirring frequently.
• Reduce heat and simmer 10 minutes.
• Mix in bacon, cheese, sour cream, salt and pepper.
• Continue cooking, stirring frequently, until cheese is melted.
• Baked Potato Soup is ready.

[minisoji]

Vegitable 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)

How to make Vegetable Soup:
• 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.

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Cauliflower Soup



Ingredients:
• 100g Potatoes (peeled and chopped)
• 500g Cauliflower (separated into little florets)
• 800ml Vegetable Stock or Water
• 1 Bay Leaf
• 1/4 tsp Ginger
• 2 Garlic Cloves (crushed)
• 1 tbsp Butter
• 1 Onion (chopped)
• Salt and Pepper (as per taste)
• Coriander Leaves finely chopped (garnishing)

How to make Cauliflower Soup:
• Heat the butter in a good sized saucepan, depending on the number of people for whom you are preparing soup.
• When the butter is heated, fry in ginger, bay leaf and onion for 5 minutes or until brown.
• Push the knob on the medium flame and add potatoes, cauliflower and garlic in it. Cook for another 5 minutes.
• Now, add stock or water and bring it to boil. Cook the soup until the cauliflower leaves are tender.
• When the cauliflower leaves become tender, puree the soup using a hand blender and sieve it.
• Bring the soup to boil again and add salt and pepper as per your taste.
• Pour the soup in the bowls and garnish it with coriander leaves. Serve hot.