Monday, December 30, 2013

Homemade Vegetable Soup Recipe Indian


The corn soup is a dish tasty and original, which exploits the versatility of corn proposing a new way to savor it. The corn soup is a dish that is prepared in a few simple steps: simply prepare a sauce with diced carrots and leeks into rings to form a basis fragrant, add the fresh corn, shelled corn directly from and season with pepper and oil. To give an extra touch of flavor, prepared the delicious canapes, which will enrich with a sprinkling of hot paprika: their crunchiness and their flavor will clash with the sweetness of the corn and the sauce and the creamy texture of the soup.



With the soup Corn will open for lunch and dinner with class, color and taste, bringing to the table an unprecedented review of this ingredient! The corn soup is one of the basic comfort food. We start with a corn soup, an old soup (apparently the time of the Indians), sweet and comforting. There are several versions in different American countries including Mexico. Corn arrived in Europe much later, but, it is now rooted in tradition. It is there also that you tasted the best Japanese and Chinese cuisine, varied and refined. This soup is very soft, creamy, a little rustic. The paprika gives pep and lime freshness.


Vegetable Soup Recipe

Prep Time: 30 mins ♥ Cook Time: 20 mins ♥ Total Time: 50 mins ♥ Yield: 4 servings

Ingredients

1 squash
2 carrots
1 cup beans
1 tomato
1 potato
1 onion
1 cup fresh corn
2 cloves garlic
1 tbsp oil
1 tsp pepper
1 tsp chili powder
2 cups vegetable stock
1 bay leaf
2 tbsp butter
1 cup milk
1 cup water
1 tbsp parsley
Salt to taste



Recipe Method


Preheat oven to 175 degree C.

Peel and chop the squash, carrots, tomato, onion, and potato into chunks.

Toss with enough oil to coat, with salt, pepper and chili powder. Spread the vegetables evenly on baking sheet. Roast for 45 minutes. Squeeze the roasted garlic from the skins.

Puree the vegetables in a blender, adding vegetable stock as necessary to achieve a smooth consistency. Transfer the puree to a pot along with the remaining vegetable stock and the bay leaf. Season to taste, bring to a boil, and simmer for 5 minutes. Add the butter and milk and stir until combined. Cover the pot and simmer for 5 minutes.

To serve, ladle soup into bowls and garnish with chopped parsley.
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