Sweet Corn Vegetable Soup

 

Ingredients

• 1 cup sweet corn 
• 1/2 cup water
• 2 teaspoons oil use oil of choice
• 1/2 inch ginger finely chopped (6 grams)
• 3-4 garlic cloves finely chopped (7 grams)
• 1 green chili finely chopped
• 1/3 cup finely chopped carrots
• 1/4 cup green peas
• 2 stalks green onions chopped, white & green parts separated
• 3 cups water or vegetable broth
• black pepper to taste
• salt to taste
• 1.5 teaspoon white vinegar
• 1/2- 3/4 teaspoon soy sauce
• 1 teaspoon sugar or to taste
• 4 teaspoons cornstarch mixed with 1/2 cup water

Instructions 

• To a blender add 1/2 cup sweet corn and 1/2 cup water. Blend to a smooth paste and set it aside.
• Heat a large pot on medium heat. Once its hot, add oil to it and then add the chopped ginger, garlic and green chili.
• Saute the garlic and ginger for 30 seconds and then add the carrots, green peas and green onion whites.
• Also add  the remaining 1/2 cup of sweet corn along with the sweet corn paste that we had prepared earlier.
• Cover the pot with a lid and let the veggies cook on medium heat for 5-6 minutes.
• Then stir in 3 cups of vegetable broth or water. Add black pepper and salt.
• Also add the white vinegar, soy sauce and sugar and mix to combine.
• Dissolve 4 teaspoons of cornstarch in 1/2 cup water. Stir well and then add to the pot.
• Stir and let the soup come to a boil. Lower the heat and let it simmer for 2-3 more minutes.
• Garnish the sweet corn soup with green onion greens and serve hot!

Semiya Payasam in Instant Pot

 

Ingredients

• 1/2 cup water 4 oz/120 ml
• 3 cups whole milk 24 oz/720 ml
• 1/2 cup roasted vermicelli 50 grams
• 1/3 cup sugar 75 grams
• 3 whole green cardamom pods crushed
• 1 tablespoon golden raisins
• 2 tablespoons broken cashews
• 1 tablespoon +1 teaspoon rose water

Instructions 

• Before you begin, make sure that the lid and the sealing ring of the Instant Pot are completely clean and dry. They should have no residue on them.
• To the inner steel pot of your Instant Pot add all the ingredients in this order- water, milk, roasted vermicelli, sugar, cardamom pods, golden raisins, cashews and 1 tablespoon rose water.
• Stir and close the pot with the lid. Press the porridge button and set the time to 8 minutes. The pre-set time for porridge mode is 20 minutes so you have to use the "-" and "+" button to lower down the time to 8 minutes.The pressure valve should be in sealing position. Let the pressure release naturally.
• Open the pot and press the saute button. Add additional 1 teaspoon rose water, if using. Simmer on saute for 2 to 3 minutes until the payasam thickens a bit.The payasam will continue to thicken as it cools down, so do not thicken it a lot at this point.
• Garnish with more nuts and serve Semiya Payasam warm or cold. 
  

Cream of Zucchini Soup

 

Ingredients

• 2 Tablespoons butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• ¼ teaspoon dried rosemary
• ¼ teaspoon dried thyme
• ¼ teaspoon celery salt
• ¼ teaspoon black pepper
• ¼ teaspoon kosher salt
• 1 pinch cayenne, optional
• 5 cups zucchini, cut into chunks
• 3 cups chicken broth (I used Water, you can use even vegetable broth)
  
• 1 Tablespoon soy sauce, (or Worcestershire sauce)
• 2 Russet potatoes, equal to 1 pound
• 1/2 cup Half and Half, or heavy cream (I used whole milk instead)
  
• 1 cup Cheddar Cheese

Instructions

• Note: There is no need to peel the zucchini for this soup unless yours is jumbo sized, in which case it's possible that the skins are tough and slightly bitter.
• Shred the cheese from a block for best results. Set aside to allow to come down to room temperature. This will allow it to melt and combine into the soup smoothly.
• Melt butter in a soup pot over medium heat. Add onions, cook until softened, about 5 minutes. Add garlic and cook 1 more minute.
• Add diced zucchini and seasonings: (1/4 tsp each of: dried rosemary, thyme, celery salt, kosher salt, pepper, and an optional pinch of cayenne.) Sauté for 5 minutes.
• Peel and rinse the potatoes. Cut them into small pieces of equal size so that they cook evenly and quickly.
• Add diced potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to medium. Scrape up any brown foam from the top if desired.
• Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
• Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.

Optional:

• Transfer back to the heat on low. Stir in the half and half.
• Slowly sprinkle in the cheese and stir to combine. Remove from heat and serve!