For tomato basil soup heat olive oil in a pan. Add chopped carrot leek, onion, black peppercorns, celery, tomato, salt, tomato puree, water, and bay leaf. Cook until the veggies are soft. Transfer the soup to another pan. Blend the soup with a hand blender and strain it. For corn muffins, combine all purpose flour, corn flour, salt, oil, sweet corn kernels, baking soda, egg, red chilli powder, milk, and basil leaves in a bowl. Mix well to make batter. To silicone muffin moulds, add the muffin batter. Bake muffins in a pre heated oven at 200 to 225 C for 12 to 15 min. To a ramekin bowl, add julienned spinach at the bottom and pour tomato and basil soup. For the salad, combine quartered tomatoes with salt, olive oil, and basil leaves. Mix well. Serve the soup hot with tomato and basil salad and corn muffins. Sprinkle red chilli powder on the platter.