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Sweet Corn Egg Drop Soup – Instant Pot

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In a gloomy, rainy day when it is raining cats and dogs, what can be more comforting than a bowl of hot soup? This is Thanksgiving week. My employer is very generous to give the whole week off. Despite the fact that I am spending a lot of time in the couch this week, I got really motivated to make the sweet corn soup and to serve it for lunch.

My kitchen has many of the modern gadgets, including an Instant Pot. I like to cook the soup in the Instant Pot. So here is simple recipe for sweet corn soup with egg drop using Instant pot.

Yields 4 cups

Sweet Corn Egg Drop Soup – Instant Pot
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Ingredients

  • 2 cloves of garlic thinly sliced
  • 1 cup of mix of thinly sliced onion, celery and carrot
  • 1 can of cream style corn
  • 2 1/2 teaspoons of salt
  • 5 teaspoons of sugar
  • 4 cups of water
  • 3 teaspoons of corn starch
  • 1 egg
  • Black pepper (optional)

Instructions

  1. Switch on the Instant Pot in Saute mode.
  2. Add oil, sauté garlic
  3. Add 1 cup mix of onion, celery and carrot and saute it for 2 minutes
  4. Add cream style corn
  5. Add 4 cups of water
  6. Add salt and sugar to taste. I like my sweet corn soup to be little sweet. So I added 5 teaspoon of sugar
  7. Now put the lid on for the Instant pot. Press the Soup button and set the time for 2 minutes.
  8. After 2 minutes, release the pressure from the Instant pot and open up the lid. Put the Instant pot back in Sauté mode.
  9. Mix the corn starch in cold water and add it to the soup.
  10. Beat the egg in a small bowl and slowly add it in the soup.
  11. Serve the soup with ground black pepper.

Tags

Allergy
gluten free
dairy free
seafood free
treenut free
sulfite free
sesame free
mustard free

Nutrition

Calories

36 cal

Carbs

8 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
6
https://hurryupmom.com/sweet-corn-egg-drop-soup-instant-pot/

 

 

 

 

 

Garden Tomato Soup

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Quick and Tasty Tomato SoupClick To TweetIt is the end of season for tomatoes from my garden. I picked up a huge pile over the weekend. Now it is time for soup. I learnt a very easy tomato soup recipe from my mom this summer. I made little modification to spice it up and it came out really yummy.

Yields 4 cups

Garden Tomato Soup

It is the end of season for tomatoes from my garden. I picked up a huge pile over the weekend. Now it is time for soup. I learnt a very easy tomato soup recipe from my mom this summer. I made little modification to spice it up and it came out really yummy.

5 minPrep Time

15 minCook Time

20 minTotal Time

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Ingredients

  • 6 medium size tomato
  • 3 cloves of garlic
  • 1/2 teaspoon of plain vinegar
  • Salt, Sugar
  • 1 tablespoon of corn starch
  • 1/8 teaspoon of red chili powder (optional)
  • 1/2 teaspoon ground black pepper (optional)
  • 8. Cilantro to garnish (optional)

Instructions

  1. Place the tomatoes in a porcelain bowl and add some water to the bowl and heat it for 3 minutes in microwave.
  2. When the tomatoes cool down a little bit, peel off the skin of the tomatoes.
  3. Add the tomatoes in a blender to make a puree.
  4. In the stove, heat little of oil and sauté the garlic in it.
  5. Add the tomato puree, add 1/2 a cup of water and bring it to boil.
  6. Add salt, sugar to taste.
  7. To make it little spicy, add chili powder.
  8. Mix the corn starch in 1 tablespoon of cold water and add it to the soup to thicken it up a little bit.
  9. Add the vinegar.
  10. Garnish with Cilantro and serve.

Nutrition

Calories

253 cal

Fat

3 g

Carbs

58 g

Protein

5 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://hurryupmom.com/garden-tomato-soup/

Vegan Butternut Squash Soup

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Butternut Squash Soup

Butternut Squash Soup

On a weeknight when I am scrambling through the fridge and the pantry for the vegetable to serve for dinner, half a slice of Butternut squash can be a savior. A tasty Butternut Squash scoop can be made ready very easily.

Yields 24 oz

Serves 6 oz

59

Vegan Butternut Squash Soup

15 minPrep Time

20 minCook Time

35 minTotal Time

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5 based on 1 review(s)

Ingredients

  • Half Butternut Squash
  • Four clove of garlic
  • 1/2 teaspoon of ginger
  • 1/2 cup of onion diced
  • 5.6 ounces of coconut milk
  • 16 oz of vegetable broth
  • salt to taste
  • 1/4 teaspoon of black pepper
  • A pinch of red chili powder (Optional)
  • Sugar to taste (optional)
  • 1/4 teaspoon of cumin powder

Instructions

  1. Heat the oven to 400 degree F. Drizzle olive oil. salt and pepper on top of the butternut squash half and grill it in the oven for 20 min. Turn the side of the squash after 10 min.
  2. In the stove, fry onion, ginger, garlic. Add the cumin and red chili powder.
  3. Add the coconut milk and the broth.
  4. Peel the skin of the butternut squash and cut it in small pieces. Add the butternut squash to the mixture being cooed on the stove top.
  5. Use a hand mixer or any Vita-mix kind of mixer to make a puree.
  6. Garnish with Cilantro and serve.

Tags

Cuisines
Fusion Indian
Diet
vegetarian
vegan
lacto vegetarian
ovo vegetarian
pescetarian
Allergy
gluten free
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free

Nutrition

Calories

59 cal

Fat

5 g

Carbs

4 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
4
https://hurryupmom.com/vegan-butternut-squash-soup/