Ingredients :
4 cups vegetable broth
2 tbsp soy sauce
½ tsp salt (namak)
½ tsp white pepper
½ cup corn
1 cup shredded cabbage
2 tbsp lemon juice (nimbu)
2 tbsp cornstarch
¼ cup water
1 tsp oil

Method :

Mix vegetable broth, soy sauce and seasonings in a saucepan.
Keep it to boil and add vegetables. Cover and simmer for 15 minutes.
Put lemon juice, and cook uncovered for 5 minutes.
Mix together cornstarch and water. Stir the paste into the soup, and continue to cook until the soup becomes slightly thicker, for about 3 minutes.

Mix in oil and serve hot.

Ingredients:
1 1/2 lbs. of ripe tomatoes remove seeds, peeled and chopped
2 tbsp of Olive Oil
1 Onion chopped
1 Clove of garlic crushed
1 Small red pepper chopped
4 Cups of vegetable stock
2 oz of tomato paste
1/4 cup of Basil

Method:
1. Heat the oil in a heavy pan, cook the onion, garlic and red pepper till soft.
2. Add the tomato and cook another 10 minutes.
3. Add the tomato paste, salt and pepper to taste.
4. Cover and let simmer for 15 minutes.
5. Allow to cool slightly and put the mixture in a blender until it is smooth.
6. Return to the pan and heat gradually.
7. Add the fresh basil to the tomato soup, cook 2 minutes and serve.

Ingredients:
6 medium sized Tomatoes
2 cloves Garlic
10 gm Gelatin powder
2 Bay leaves
1½ tsp crushed Pepper Corn
1½ tsp Mixed herbs
Salt to taste
4 tblsp Port wine (optional)
2 tsp skimmed Milk Yogurt
2 tsp Lemon juice
4 sprigs fresh Mint

Method:
Wash and finely chop the tomatoes. peel garlic and crush. soak the gelatin quarter cup cold water and keep.
Cook the tomatoes in a saucepan along with the crushed garlic, bay leaves and cook the tomatoes in a saucepan along with the crushed game, bay leaves and crushed pepper corn for about five to six minutes or until soft.
Remove from the heat, cover and leave to infuse for twenty minutes.
Remove the bay leaves, puree the mixture and pass through a sieve.
Stir in the mixed herbs, salt and wine. whisk the skimmed milk yogurt and mix into the tomato mixture.
Heat the gelatin lightly on a double boiler to dissolve and add to the tomato mixture. mix in the lemon juice and stir well.
Pour this into small ceramic pots for individual serving. refrigerate for threat to four hours to set. do not freeze.
Serve chilled in the same pot garnished with sprigs of fresh mint.