Sweet corn soup

"A nice hot bowl of Sweet Corn Soup is creamy goodness without the cream. Try this Indo-Chinese recipe on a cold winter day…it’ll warm you through and through. This creamy sweetcorn soup is perfect when served with slices of cheese on toast to make it more filling. Relish it slowly, enjoying the variety of veggies that clamber for your attention in every spoonful of this flavorful soup."

Cuisine: Indo-Chinese | Recipe Category: Soups & Stews
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]

1. 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.
2. Make a paste of cornflour mixed with water and keep aside.
3. Blend 1¼ cup of boiled corn in blender to a paste. 
4. In pan heat butter; add chopped celery and garlic, sauté for 1 minute on low medium heat.
5. Add boiled carrot, beans, corn kernels, corn paste and water/vegetable stock; give a stir and let it simmer for a while.
6. 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.
7. Season with salt and pepper and bring to a boil.
8. Finally stir in chili sauce, soy sauce and vinegar as per your taste and serve hot.

Quick tips:

1. You can skip adding celery if not available.
2. Adjust the quantity of corn flour paste as per your required thickness of soup.
3. The reserve of boiled vegetable is itself a vegetable broth/stock. 
4. You can use black pepper powder if white pepper powder is available.

Recipe Notes

1. Click here for Vegetable Broth recipe

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