Homemade Vegetable Soup

Mixed Vegetable Soup

Ingredients 

• 1 leaf Cabbage


• ½ Capsicum


• 1 small Onion


• 1 small Carrot


• ¼ Tomato


• 1 small Cauliflower


• 1 leaf Spinach stem


• 1 French Bean


• 3-4 Mint leaves


• 3-4 leaves of Coriander


• 1 tbsp Corn flour


• 1 tsp Oil


• ¼ tsp Ginger (Chopped)


• 1 pod Garlic


• ½ tsp Red Chili


• ½ tsp Soy Sauce


• 1 tsp Oil


• Salt as per taste


• ½ tsp Sugar


• 3 cups of Water 

Preparation

• Chop the vegetables finely, all together.


• Heat oil in a pan and add in all the vegetables and fry them for 5 min.


• Add 3 cups of water and bring them to boil.


• Mix corn flour in the remaining water and add to the boiling soup.


• Stir continuously until the soup thickens. Add in soy sauce, salt, sugar crushed Chili and seasonings. Stir it well.


• Serve the soup piping hot with green chili in vinegar and soy sauce. 

Potato And Leek Soup 

Ingredients

• 4 cups of Vegetable stock


• 4-5 organic Yukon Potatoes


• Chives for garnish (freshly chopped)


• 2 whole Leeks


• 1 tsp freshly ground Nutmeg


• Salt and Pepper to taste 

Preparation

• Cube the potatoes and bring them to boil in the stock.


• When the potatoes are boiled, chop the leeks and sauté them in a small amount of olive oil until they have softened and are sweet.


• Add leeks to the boiled potatoes and cook for a few more minutes until the potatoes get soft.


• Add nutmeg, and puree the whole mixture in a blender. Serve the soup garnished with chives and a drizzle of olive oil.

Vegetable Soup 

 

Ingredients 

• 2 large Onions (chopped)


• Garlic powder to taste


• 8 stalks Celery (chopped and tops included)


• 2 large cans of Tomatoes (mashed)


• Lawry’s Pepper and Salt to taste


• 16-20 oz frozen mixed Vegetables

 Preparation 

• Combine all the 6 ingredients in 1 quart water and simmer until the celery and onion is cooked.


• Add in vegetables and more water if desired and simmer the vegetables till they are cooked as desired. Add in more salt and pepper if required.

Chunky Italian Soup 

Ingredients

• 1 medium Onion (chopped)


• 1 tbsp Olive Oil


• 2 cans of Italian Tomatoes


• 4 cups of Water


• 2 tsp Basil (dried)


• 1 can of Tomato soup with Basil (undiluted)


• 2 tsp Oregano (dried)


• 2 cloves of Garlic (minced)


• 16 oz Kidney Beans (rinsed and drained)


• 1tsp Salt


• ½ tsp freshly ground Black Pepper


• 1 Carrot (chopped)


• 1 Zucchini (chopped)


• 1 tbsp Chili Powder (optional)


• 8 oz Rotini Pasta (cooked)


• 16 oz Italian Green Beans (drained) 

Preparation

• Heat up olive oil over medium heat and cook onion in it until tender.


• Stir in tomatoes, tomato soup with basil, garlic cloves, and 2 tsp of basil, dried oregano, salt, black pepper and chili powder if desired. Bring it to boil and then reduce the heat. Simmer for 30 min while stirring occasionally.


• During the last few min when the soup is simmering, cook pasta as per the package directions and keep it aside.


• Stir in the kidney beans, the Italian green beans, carrot and zucchini and simmer for 15 min while stirring occasionally.


• Stir in the pasta, keep it on heat for some time and then serve hot.

Black Bean Vegetable Soup 

Ingredients

• 8.75 oz of whole kernel Corn


• 1 Onion (chopped)


• 15 oz Black Beans (rinsed and drained)


• ¼ tsp ground black Pepper


• 1 can of Tomatoes (stewed)


• 2 tsp Chili Powder


• 1 clove Garlic (minced)


• 2 Carrots (chopped)


• 4 c. Vegetable Stock


• 1 tsp ground Cumin


• 1 tbsp Vegetable Soup

Preparation

• Heat up little olive oil over medium flame and add in onion, garlic and carrot and cook until the onions get tender.


• Put in the chili powder and cumin and let it cook for a minute. While stirring continuously, put in the stock, beans, corn and pepper, and let the mixture come to a boil.


• Get together tomatoes and rest of the beans and puree them in a food processor and then add them to the soup.


• Let the soup simmer for 15 min for the carrots to get tender and then serve.