# Components:
→ Masala Base
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece ginger, grated
05 - 2 green chilies, finely chopped (optional)
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
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 (optional)
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until soft.
02 - Incorporate garlic, grated ginger, and chopped green chilies if using. Sauté for 1 minute, then stir in ground cumin, coriander, garam masala, smoked paprika, turmeric, and red chili powder. Cook for 1 minute until the spices release their aroma.
03 - Add diced tomatoes and cook for 5 minutes, stirring frequently, until the mixture thickens.
04 - Add sweet corn kernels and cook for 2 minutes to combine the flavors.
05 - Pour in the vegetable broth and bring the mixture to a gentle boil. Add broken lasagne sheets and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the pasta is al dente.
06 - Stir in the baby spinach leaves and cook for 2 minutes until wilted.
07 - Add ricotta and mozzarella cheeses. Stir until the cheeses have melted and the soup is creamy. Adjust seasoning with salt and black pepper to taste.
08 - Ladle the soup into bowls. Top with fresh basil or coriander and extra ricotta or mozzarella if desired. Serve hot.
