A hot bowl of sweet corn soup is creamy goodness without the cream. On a cold winter day, this Indo-Chinese recipe will warm you through and through. To make the soup more filling, slices of cheese on toast perfectly complements this creamy sweet corn soup. Relish it slowly, enjoying the variety of veggies clamoring for your attention in every spoonful.
Cuisine: Indo-Chinese | Recipe Category: Soups & Stews
Prep Time: 15 Minutes | Cook Time: 20 Minutes | Serving: 4
Prep Time: 15 Minutes | Cook Time: 20 Minutes | Serving: 4
Ingredients
1.
|
Sweet corn kernels , boiled
|
1 ½ cup (Divided)
|
2.
|
Celery, finely chopped (optional)
|
2 Tbsp.
|
3.
|
Carrots, finely chopped
|
1/3 cup
|
4.
|
Green beans, finely chopped
|
1/3 cup
|
5.
|
Corn kernels
|
1/3 cup
|
6.
|
Garlic, finely chopped
|
2-3 cloves
|
7.
|
Oil /butter
|
1 Tbsp.
|
8.
|
Corn flour
|
3 Tbsp. or more as required
|
9.
|
Salt
|
To taste
|
10.
|
White pepper powder
|
1 Tsp
|
11.
|
Water/ vegetable stock/broth(see Recipe Notes)
|
3 cup
|
12.
|
Chili sauce
|
To taste
|
13.
|
Vinegar
|
To taste
|
14.
|
Soy sauce
|
To taste
|
Step By Step Instruction: [Hide Images]
- Pressures cook Sweet corn kernel for 1 whistle. Par-boil finely chopped carrot, green beans with 1/3 cup of corn kernel. Reserve the water out of boiled vegetable; this can be used as stock. Finely chop or mince celery and garlic.
- Make a paste of cornflour mixed with water and keep aside.
- Blend 1¼ cup of boiled corn in blender to a paste.
- In pan heat butter; add chopped celery and garlic, sauté for 1 minute on low medium heat.
- Add boiled carrot, beans, corn kernels, corn paste and water/vegetable stock; give a stir and let it simmer for a while.
- Add the cornflour paste to the soup and while stirring continuously. Simmer on low flame until the soup thickens. Add more cornflour for thick consistency.
- Season with salt and pepper and bring to a boil.
- Finally stir in chili sauce, soy sauce and vinegar as per your taste and serve hot.
Quick Tips:
- You can skip adding celery if not available.
- Adjust the quantity of corn flour paste as per your required thickness of soup.
- The reserve of boiled vegetable is itself a vegetable broth/stock.
- You can use black pepper powder if white pepper powder is available.
Recipe Notes
Related Recipes:
- Click here for Vegetable Clear Soup Recipe
- Click here for Tomato Celery Soup Recipe
- Click here for Rich Creamy Tomato Basil Soup Recipe
- Click here for Lentil Soup Recipe
- Click here for Quinoa Vegetable Stew with Kale Recipe
- Click here for Quinoa Black Bean Stew Recipe
- Click here for Healthy Minestrone Soup Recipe
- Click here for Vegetable Hot & Sour Soup Recipe
- Click here for Cream of broccoli Soup recipe
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