A fusion soup blending lasagne pasta, sweet corn, masala spices, and cheeses for comforting vegetarian flavor.
# What you'll need:
→ Masala Base
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1-inch piece ginger, grated
05 - 2 green chilies, finely chopped (optional, for heat)
06 - 2 teaspoons ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon garam masala
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon turmeric
11 - 1/2 teaspoon red chili powder (optional)
12 - 14 ounces canned diced tomatoes
→ Sweet Corn
13 - 2 cups sweet corn kernels, fresh or frozen
→ Soup Elements
14 - 4 cups vegetable broth
15 - 7 ounces lasagne sheets, broken into pieces
16 - 3.5 ounces baby spinach leaves
17 - 7 ounces ricotta cheese or cottage cheese
18 - 3.5 ounces mozzarella cheese, shredded
19 - Salt and freshly ground black pepper, to taste
→ Garnish
20 - 2 tablespoons fresh basil or coriander, chopped
21 - Extra ricotta or mozzarella cheese (optional)
# Method:
01 - Heat olive oil in a large soup pot over medium heat and sauté onion for 3 to 4 minutes until translucent.
02 - Incorporate garlic, grated ginger, and green chilies (if using), stirring for 1 minute until fragrant.
03 - Sprinkle in ground cumin, coriander, garam masala, smoked paprika, turmeric, and red chili powder. Stir and let cook for 1 minute.
04 - Add diced tomatoes, then cook for 5 minutes, occasionally stirring until the base thickens.
05 - Fold in the sweet corn kernels and continue to cook for 2 minutes.
06 - Pour vegetable broth into the pot and bring the mixture to a gentle boil.
07 - Add broken lasagne sheets and simmer, uncovered, for 12 to 15 minutes, stirring occasionally until pasta is al dente.
08 - Stir in baby spinach leaves and cook for 2 minutes until wilted.
09 - Add ricotta and mozzarella cheeses, stirring until melted and the soup attains a creamy texture. Season to taste with salt and black pepper.
10 - Ladle soup into bowls. Garnish with fresh basil or coriander and extra cheese if desired. Serve hot.
