Ingredients

Carrots – 3 cups

Tomatoes – 2

Milk – 5 tsp

Garlic – 3 pods

Garam masala – 1 tsp

Black pepper – a pinch

Butter – 2 tsp

Salt – to taste

Method

1. Cook the carrots until its raw smell goes.

2. Boil tomatoes and remove the skin and remove off the seeds and keep them mashed.

3. Blend the carrots, garlic and the tomatoes.

4. If you want the soup to be real smooth you can strain it.

5. Take a heavy bottomed pan and melt the butter and add the blended mixture.

6. Allow it to cook for a few minutes, then add the milk and cook for sometime.

7. Take it from the stove and add some pepper powder and salt.Ready to serve hot. You can also garnish with grated carrots.

Ingredients:

Badam nuts – 100gms

Vegetable stock – 10 cups(refer sweet corn soup recipe)

White sauce – 100 gms( refer sweet corn soup)

Milk – 4 cup

Pepper powder- 1 tsp

Agino motto – a pinch

salt – to taste

Method:

1. Soak the badam in hot water and remove the skin and grind it to fine paste adding milk.

2. Now mix the paste to the remaining milk and allow it to boil.

3. When the milk starts becoming thick, add white sauce, stock, salt, pepper, ajino motto and allow for few mins.

Ingredients :

Beetroot – 2
Basamati rice – 2 tsp
Butter – 2 Tablespoon
water or vegetable stock-2 – 3 cups
Salt – to taste
Pepper – as required

Method :

1. First peel off the skin of the beetroots and grate them.
2. Take a tawa, add the butter and once it starts melting, add the grated beetroot and basmati rice and cook till it is soft and make sure it doesn’t lose its colour.
3. Then add water or the vegetable stock, salt and pepper and boil till rice becomes soft.
4. Ready to serve hot with grated Cheese.

Ingredients:

For Stock & soup:

Grated sweet corn or sweet corn seeds(available in packs) – 3 cup

Grated carrot – 2 cup

Grated cabbage – 4 cup

Chopped capsicum – 1 cup

Chopped beans -1 cup

Grated turnip – 1 cup

Leaks & celery – 1/4 cup

Water, salt & pepper – as required

For White sauce:

Butter – 100 gms

Maida – 1 cup

Method:

1. Take a bowl, add all the vegetables (except corn) and cook adding sufficient water. Extract the juice which serves as vegetable stock.

2. Now cook the corn separately and keep it.

3. Now take a bowl and add butter, allow it to melt and add maida and stir well. Now add salt and pepper and you get the white sauce.

(Stir continuously and do not leave the maida to form lumps)

4. Now take the vegetable stock, white sauce and cooked corn and mix well, allow to boil for few seconds .

5. Add sufficient salt and pepper and serve hot.

Do not store the vegetable stock as it will loose its nutrition value.