Vegetable Corn Soup

Ingredients -

• Sweet corn - 1 cup
• Carrot - (chopped finely)
• Cabbage - 1 cup (chopped finely)
• Tomato - 1 (chopped)
• Salt to taste
• Pepper powder - 1/2 tsp
• Ajinomoto - 1/2 tsp
• Cornflour - 2 tbsp
• Water - 3 glasses
• Egg white - 1
• Coriander leaves - 3 tsp
• Lemon drops - 3-4

Procedure -

• In a bowl, boil all the vegetables, adding salt. 
• When the water is reduced add pepper powder, ajinomoto and cornflour dissolved in 1 cup water. 
• Cook till the soup gets thick. 
• Now put the egg white and stir quickly. 
• Add coriander leaves and simmer for 5 minutes.
• Serve hot garnished with coriander leaves and lemon drops.

Minestrone Soup

Ingredients -

• Tomato soup - 4 bowls (prepared)
• Peas - 1/4 cup
• Carrot - 1/4 cup (cut into cubes)
• Cabbage - 1/4 cup
• Macaroni/pasta - 1/4 cup
• Water - 2 glasses
• Salt - to taste
• Pepper powder - 1/4 tsp
• Coriander leaves - few

Procedure-

• Heat butter in a pan and add all vegetables to it. Saute for 5 minutes and keep aside.
• Heat tomato soup, add all vegetables and macaroni and cook until macaroni tenders. 
• Also add salt and pepper.
• Garnish with coriander leaves and serve hot.

Chicken Sweet Corn Soup

Ingredients -

• Chicken - 100 gms
• Ginger and garlic paste - 1 tsp
• Green chilli paste - 1 tsp
• salt - to taste
• water - 2 glasses
• Sweet corn (tinned) - 1 cup (crushed coarsely)
• Cornflour - 2 tsp
• Green chilli sauce - 2 tsp
• Vinegar - 2 tsp
• Egg white - 1
• Salt - to taste
• Ajinomoto - 1/2 tsp
• Coriander leaves - 3 tsp

Procedure -

• Boil chicken along with ginger garlic paste, green chilli paste and salt until chicken tenders. Strain the stock and keep aside. 
• Make reshas of the chicken and keep aside.
• Take the chicken stock and keep on stove. Add chilli sauce, vinegar, salt, sweet corn, egg white, ajinomoto, coriander leaves, chicken reshas and cornflour dissolved in water and cook until thick.
• Serve hot garnished with coriander leaves.

Chinese Hot & Sour Soup

Ingredients -

• Chicken - 100 gms
• Ginger and garlic paste - 1 tsp
• Green chilli paste - 1/2 tsp
• Salt - to taste
• Water - 3 glasses
• Soya sauce - 2 tsp
• Chilli sauce - 2 tsp
• Vinegar - 2 tsp
• Pepper powder - 1/2 tsp
• Ajinomoto - 1/2 tsp
• Cornflour - 2 tsp
• Coriander leaves - 4 tsp

Procedure -

• Boil chicken along with ginger garlic paste, green chilli paste and salt until chicken tenders. Strain the stock and keep aside.
• Make reshas of the chicken.
• Take the chicken stock and keep on stove. Add soya sauce, chilli sauce, vinegar, pepper powder, ajinomoto, coriander leaves, chicken reshas and cornflour dissolved in water and cook until thick.
• Serve hot garnished with coriander leaves.

Chicken Coriander Corn Soup

Ingredients -

• Chicken - 100 gms
• Sweet corn kernels - 1 cup
• Ginger and garlic paste - 1 trp
• Green chilli paste - 1/2 tsp
• Salt - to taste
• Coriander leaves -  3 tsp
• Green food colour - a pinch
• Green chilly sauce - 1 tsp
• Vinegar - 1 tsp
• Ajinomoto - 1/2 tsp
• Pepper powder - 1/2 tsp
• Cornflour - 2 tsp
• Water - 3 glasses

Procedure -

• Boil chicken along with ginger garlic paste, green chilli paste, salt and water. Strain and retain the stock. 
• Make reshas of the chicken pieces with hands and keep aside.
• Put the stock in a cooking vessel and add green chilly sauce, vinegar, pepper powder, green colour, coriander leaves, corn kernels, ajinomoto and chicken reshas and cook for 10 minutes. 
• Mix cornflour in little water and add to the soup stirring continuously. Simmer for 5 minutes until thick.
• Serve hot garnished with coriander leaves.

Tangy Tomato Soup

Ingredients -

• Tomatoes - 10 (medium)
• Carrot - 1 (small)
• Garlic - 1 tsp
• Coriander leaves - 2 tsp
• Salt - to taste
• Chilli powder - 1 tsp
• Pepper powder - 1/2 tsp
• Fried bread cubes - !2-15
• Butter - 2 tsp
• Cornflour - 2 tsp
• Water - 3 glasses

Procedure -

• Heat butter in a pressure cooker and add garlic, chopped tomatoes, chopped carrot, water and salt and cook until 4-5 whistles. 
• Now strain this and preserve the puree.
• In the puree, add chilli powder, pepper powder, coriander leaves and cornflour (dissolved in 1/2 cup water) and cook for 10 minutes until the soup is thick. 
• If the soup is too thick then adjust the consistency by adding required amount of water.
• Serve hot with fried bread cubes and coriander leaves.