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Carrot Soup

Instructions :
Cook the carrots until its raw smell goes.
Boil tomatoes and blanch them in the water to remove the skin and deseed them.
Blend the carrots, garlic and the tomatoes.
If you want the soup to be real smooth you can strain it.
Take a heavy bottomed vessel and melt the butter and add the blended mixture. Let it cook for a few minutes, then add the milk and cook for sometime.
Take it off the stove and add some pepper powder.
Some croutons can also be added.
Ready to serve hot.

3 cups carrots
2 tomatoes
5 tsp milk
2 tsp garlic
1 tsp garam masala
black pepper a pinch
2 tsp butter
Salt to taste

2 cups frozen corn niblets
5 cups water - approx
1 tbsp soy sauce
Chilli garlic sauce to taste
Ground white pepper to taste
1 tbsp cornflour
1 tsp butter
Salt to taste

Vegetable Soup



Grate 1 tbsp carrot and keep aside.

Finely chop cabbage and keep aside.

Pressure cook the remaining carrots till it becomes very soft

Keep it to cool and blend in mixer. Strain.

Heat butter, add the pulp and bring it to boil.

Put the grated carrot and cabbage and salt.

Transfer in serving bowl. Put a swirl of whipped cream.

Sprinkle freshly ground pepper and chopped mint.

Ready to serve.



2 to 3 juicy large carrots

1 to 2 leaves cabbage

1 tbsp cream

1 small butter

salt, pepper to taste

2 to 3 tbsp cream whipped smooth

10 gms sweet peas

1 small sprig mint

Corn Soup


Instructions :

Bring the water to a boil and then add the corn to it.

Close vessel and cook for about 5 minutes or so.

Once the corn seems well cooked, run a hand blender through it and smash some of the corn.

Mix the corn flour with some water and add it to the boiling soup.

Add the rest of the ingredients and bring everything to a nice boil.

Garnish soup with some fresh ground black pepper.

Serve soup with warm veggie puffs or bread rolls.

Sweet Corn Soup



Add the required vegetable stock and the ground paste.

Now take a cloth and put the spices and make that into a small bag

Put the corn and allow them to boil for 20 minutes.

Then put the sugar, salt and pepper and the spring onion.

Now add the tomato sauce.

Take out the vessel and remove the spice bag.

Ready to serve.



1 corn

spring onion

vegetable stock

5 tsp tomato sauce

1 cloves cinnamon

1 cloves cardamom

2 tsp pepper

½ onion

1 tomato

4 green chilies

salt, sugar to taste

To be ground into paste



green chilli

Tomato Soup



Keep tomatoes in a heavy pan.

Put water and allow it to boil.

Put salt, mint and continue boiling

for 10 minutes.

When cool, blend the tomatoes in a mixer.

Sieve to separate seeds and skin.

If mixer is not available use a soup strainer for 2 minutes.

Ready to serve hot.





4 large tomatoes

Mint leaves

salt & pepper


Tomato-mint Soup


Instructions :

Peel off the skin of the tomatoes.

In a mixes add tomatoes and chilly and make a fine paste.

In a kadai /pan add 1 tbsp Butter.

To this add the tomato paste.

Boil till red color is obtained.

Then add sugar, mint leaves, chopped spring onions, carrot and ginger paste.

Then add corn flour paste. Add salt. While serving garnish with a few chopped.



3 large boiled tomatoes

1 tbsp butter

½ tsp a little chopped green chilly

1 & ½ tsp sugar

2 tsp spring onion and carrot, chopped

¼ tsp ginger paste

1 tsp corn flour

5-6 finely chopped mint [pudina] leaves

Salt to taste