Homemade Vegetable Soup

• 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. 

• 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.

• 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

• 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.

• 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.

• 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

• 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.