Sweet corn soup with or without chicken is perhaps the most popular Indo-Chinese soup. Simple flavors with all the goodness of corn it is quite filling and a good start to a great meal. I first tried this particular recipe at my sister-in-law Deepanjali's place in Sacramento a couple of months back and simply had to share it on our blog. Thanks Deepanjali for the recipe! It's  definitely a great beginning for our Indo-Chinese menu. - Mona

Servings - 2

Ingredients:

Core Ingredients and Flavorings-
1 tsp ginger paste

Other Ingredients-
1/2 cup boiled shredded chicken (optional)
1 tbs oil 
1/2 cup cream style corn
1/2 cup corn kernels
2 cup chicken/vegetable stock
1 tbs cornstarch
3 tbs water
1 tsp soya sauce
1/2 tsp salt (or to taste)
a pinch of black pepper (or to taste)
2 egg whites
1 tsp white vinegar
2 finely chopped scallions for garnishing

Directions:

Heat oil in a medium size saucepan and add the ginger to this. 

Stir to mix and then add the cream style corn and regular corn mixing well on medium heat.

Add the stock and the chicken and let it boil.

Mix the cornstarch in 3 tbs water separately and add to the boiling mixture.

Mix in the soya sauce, salt and pepper and stir quickly on medium heat.

Add the egg whites stirring gently.

Add the vinegar, mix and turn off the heat. 

Garnish with the green onions and serve hot.

This soup can be cooked with or without chicken. The chicken can be replaced with steamed or fried tofu chopped into small cubes.

A hot bowl of soup adds so much comfort on a cold day. Better still, a hot bowl of flavorful tomato soup!! This recipe is adapted from my mom's tomato soup recipe. It is so healthy, yet so delicious that I am not sure one bowl will be enough. And, the addition of the beet root gives this soup such a beautiful red color. This is also an ideal soup when you are down with a cold or feeling under the weather. You could even try having it chilled.  - Shalini

Servings - 2

Ingredients:

Core ingredients and flavorings -
2 inches ginger root, chopped
2 cloves garlic, chopped
1/2 cup cilantro, chopped
salt and pepper to taste

Secondary ingredients and flavorings -
1 cinnamon stick

Other ingredients -
3 medium sized tomatoes, roughly chopped
1 onion, roughly chopped
1/2 a beet root, roughly chopped
1 carrot, peeled and roughly chopped
4 cups water
1/4 cup milk

Directions:
In a large stockpot add in the tomatoes, onion, ginger, garlic, cilantro, cinnamon stick, beet root, carrot and water and let it cook on medium heat for 30 minutes or until vegetables are very soft.
Remove from heat, remove cinnamon stick and let it cool for 5 minutes.
Add the mix to a blender and blend for about 2 minutes or until smooth.
Pour mixture back into the stockpot and add milk and salt and pepper to taste.
Serve hot or chilled.

My mother-in-law, Barbara Singh, first introduced me to this delicious, wholesome soup about 4 years ago. I had my wisdom teeth pulled out the day before Thanksgiving (don't ask me why), so unfortunately, I was not able to enjoy my usual turkey. She made this soup, and I have to say, it was so satisfying and fulfilling. It even served me well during my pregnancy, especially the days I was extremely nauseous. I have replaced the original spices with Indian spices. The Black Cardamom gives the soup a nice, smoky flavor.  - Shalini

This soup is of a thick consistency. Feel free to add more stock if you like it thinner.

Point to note - this soup is extremely healthy.  Absence of heavy cream does not make it less tasty.

Servings - 2

Ingredients:

Core ingredients and flavorings -

1 clove garlic, chopped
2 inches ginger root, chopped
1 tsp cumin powder
1/2 tsp salt 
1/4 tsp pepper
1/2 tsp cayenne pepper
Salt and pepper to toss eggplant
1/4 cup cilantro - chopped

Secondary spices and flavorings - 
1 clove black cardamom

Other Ingredients - 
1/4 cup olive oil
1 large Spanish Onion, diced
1 large eggplant, peeled and cubed into 1/2 inch cubes
1 red bell pepper, diced 
3 cups of chicken or vegetable stock

Directions:
Preheat oven to 375 degrees F.

Toss eggplant into half the olive oil, salt and pepper.

Place on a foil covered, flat oven proof dish and roast for 30 minutes or until golden brown.

Heat remaining oil in a large stockpot.

Add the diced bell pepper, onion, garlic, ginger, and 1/2 teaspoon salt and 1/4 teaspoon pepper, cumin powder, cayenne pepper and black cardamom.

Saute briefly over medium heat for about 5 to 7 minutes.

Reduce heat to low, and cook for 8 to 10 minutes until the onion and red pepper are slightly soft.

Add the roasted eggplant and stock.

Cover and cook for 30 minutes, or until onions and pepper are very soft.

Remove from stove and add cilantro.

Remove the clove of black cardamom.

Cool for a few minutes and then puree in a blender in batches.

Garnish with cilantro and serve hot.