Bean Chili with Tofu

Ingredients:
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1 cup firm tofu, drained and crumbled
1-1/2 tsp ground cumin, divided
1-1/2 tbsp low-sodium soy sauce
2 tsp vegetable oil
1-1/2 cups chopped onion
1/2 tsp ground coriander
1/2 tsp dried oregano
1-1/2 tbsp tomato paste
1-1/2 tbsp chili powder
1 tsp minced chipotle chile in adobo sauce(drained)
1/2 tsp black pepper
1/4 tsp salt
2 garlic cloves, minced
1-1/2 cups water
1 can pinto beans(15 oz)
1 can red kidney beans(15 oz)
1 (14.5 oz) can no-salt-added diced tomatoes, undrained
1/2 teaspoon cider vinegar
1/4 cup chopped fresh cilantro
1/4 cup low-fat sour cream

Preparation:
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Heat a pot over medium-high heat. Add tofu and 3/4 teaspoon cumin; sauté 3 minutes. Stir in soy sauce; cook 1 minute or until liquid evaporates. Remove tofu mixture from pan.

Heat oil in the same pot,add 3/4 tsp cumin, chopped onion, ground coriander, and oregano; sauté 4 minutes. Add tofu mixture, tomato paste,chili powder,salt,black pepper,minced chipotle and garlic, stir well. Add water, beans, and tomatoes; bring to a boil.

Cover and reduce heat, simmer 30 minutes. Stir in vinegar. Spoon chili into bowls; top each serving with cilantro and sour cream.

Sweet Corn Soup

Ingredients:

Veg Broth-3 cups
Cream style Corn -1/2 cup
Veg(carrot,beans)finely chopped
Corn starch-1 tbsp
rice wine vinegar-1 tsp
Salt
Sugar-1 tsp

Method:

Combine first 3 ingredients and bring it to boil.
Mix cornstarch with little water and add to the boiling mixture.
Add the sugar ,rice wine vinegar and salt .
when the soup thickens to a required consistency,simmer and serve with spring onions.
If needed you can also add a tsp of soy sauce and chili vinegar.

Note:
You can use any vinegar but rice vinegar gives it a taste.

Cream of Brocoli soup

Ingredients:

2 tbsp butter
1 onion, chopped
1 stalk celery, chopped
3 cups of broth
8 cups broccoli florets
3 tbsp butter
3 tbsp all-purpose flour
2 cups milk
ground black pepper to taste

Method:

1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender.Add broccoli and broth, cover and simer for 10 minutes.
2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.Puree in batches until smooth and pour into a clean pot.Alternatively, you can use a stick blender and puree the soup right in the cooking pot.
3. In a small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk.stir until thick and bubbly, and add to soup.Season with pepper and serve.