January is National Soup Month

1) Corn - 1

2) spring onion

3) vegetable stock

4) Tomato sauce - 5 tsp

5) cloves, cinnamon, cardamom - 1 each

6) pepper - 2 tsp

7) salt, sugar to taste

8) onion - 1/2

9) tomato - 1

10) green chilies - 4

To grind :

Grind the onion, tomato and green

Preparation

1) Add the required vegetable stock, add the ground paste

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

3) Add the corn

4) Bring them to a boil, simmer for 20 minutes

5) Then add the sugar salt and pepper and the spring onion

6) Now add the tomato sauce

7) remove the vessel and remove the spice bag

8) serve it with a tsp of butter and fresh coriander leaves

Ingredients
3 tablespoons butter
3 leeks, chopped
2 onions, chopped
2 cloves garlic, minced
2 pounds chopped mushrooms
2 teaspoons dried savory
1/4 teaspoon dried oregano
1/3 cup sherry
9 cups vegetable stock
2 tablespoons tomato paste
1 bay leaf
salt to taste
ground black pepper to taste
10 leaves fresh spinach

This soup is basically a colorful fruit salad easily transformed into an appealing dessert soup. Use the lushest fruits of late summer for best results.

* 2 cups berries, as desired (blueberries,
* raspberries, or chopped strawberries, or a combination)
* 1/2 medium cantaloupe, cut into 1/2-inch dice
* 2 cups pitted watermelon, cut into 1/2-inch dice
* 1 1/2 cups green seedless grapes, left whole if small or halved if large
* 2 peaches or nectarines, cut into 1/2-inch dice
* 2 cups low-fat vanilla yogurt or soy yogurt
* 1 teaspoon vanilla extract
* 1/4 teaspoon ground ginger, or 1/2 teaspoon freshly grated
* 1 1/2 cups white grape juice, or as needed
* 1 to 2 tablespoons honey or maple syrup, optional

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recipe from vegkitchen.com

With the help of a food processor, this tasty, no-cook soup will be ready to eat in minutes. Serve with low-fat tortilla chips or warmed flour tortillas.

* Two 16-ounce cans pinto beans, drained and rinsed
* 14- to 16-ounce can stewed or diced tomatoes, undrained
* 2 scallions, coarsely chopped
* 1/4 cup fresh cilantro or parsley leaves
* Juice of 1 lemon
* 1 teaspoon chili powder
* 1 teaspoon ground cumin
* 1 medium green bell pepper, cut into
* 1-inch pieces
* 4 ripe plum tomatoes, cut into large chunks
* 1/2 cup pitted black olives
* 1/4 cup chopped mild green chilies (fresh or canned), optional
* 1 1/2 cups vegetables stock or water, or as needed

recipe from vegkitchen.com