Spinach And Baby Corn Soup

Ingredients
3 teacups white stock
15 to 20 big bright green spinach leaves, torn into 4
12 pieces baby corn
1 tablespoon cornflour
1 chopped spring onion (with greens)
2 large garlic cloves
1/2 tablespoon Tabasco sauce
1 tablespoon butter
1/2 teaspoon freshly ground pepper
salt to taste
For the garnish
desiccated coconut (optional)
Method
1.Trim and wash the spinach, discarding any thick or tough stalks. Wash and cut the baby corn into bite-size chunks.
2.Dissolve the cornflour in a little stock.
3.Melt the butter in a pan. Add the onion and garlic and fry gently for 1 minute until soft, taking care that they do not discolor.
4.Add the baby corn and stir gently for 2 minutes.
5.Add the spinach and stir for a further 2 minutes
.6.Pour in the stock, 3 cups of water and the cornflour and bring to the boil while stirring throughout. Simmer for 5 minutes.
7.Add the Tabasco sauce, salt and pepper.
8.Serve hot, garnished with desiccated coconut.

Masoor Dal Soup

Ingredients:
1/4 tsp turmeric
5 garlic cloves, chopped
10 Peppercorns, black
1 Onion, small and chopped
3/4 cup Lentils
1 tsp salt
2 tbsp lemon juice

Methods

1. Boil 2 ½ cups water in a saucepan. Add turmeric, garlic, peppercorns, Onion, Lentils and 1 ts salt.
2. Bring to a boil again.
3. Turn heat to medium-low and simmer until Lentils are cooked and most of the water had dried up (about 20 mins).
4. Mash or grind Lentils completely using a little water if necessary.
5. Return Lentils to saucepan. Pour in 6 cups water and bring to a boil.
6. Turn heat on to medium-low and simmer 10 to 15 mins. Add lemon juce and salt to taste.
7. This soup can be eaten as is or with boiled rice.