Light and easy to make, these are real comfort during winters. This is one of the most popular soup from Indo-Chinese cuisine and very common in restaurant Menus, usually served as starter during lunch/dinner.
This can be easily made at home and is quite filling. This also happens to be one of my most favorite soup. If I have to dine out, this is one of the soup I always prefer to order as starter. If I am at home then this is one of my go to recipe for Soup. The beauty of this soup is that you can add the veggies of your choice. I have used cornstarch as thickener here, you can substitute with potato and make it even more healthier or skip it altogether
Preparation time: 10 mins Cooking Time: 15 mins Total Time: 25 mins
Servings:3
Ingredients
- 1 cup Sweet Corn
- 1/2 cup water
- 4 teaspoon Cornflour
- 3 cups Veg Broth
- Salt to taste
- 1.5 teaspoon white vinegar
- 1/2-3/4 teaspoon soy sauce
- 1 teaspoon Sugar
- 1/4 cup green peas
- 1/3 cup finely chopped carrots
- 1 green chili, finely chopped
- 3-4 garlic cloves, finely chopped
- 1/2 inch ginger, finely chopped
- 2 teaspoon oil
- 2 stalks Spring onions chopped
- 1 teaspoon pepper or as per taste
Steps to Cook:
- Blend 1/2 cup sweet corn with 1/2 cup water to form smooth paste
- Heat oil in a large pot over medium heat. Add the chopped ginger, garlic and green chili. Saute the garlic and ginger for 30 seconds until fragrant
- Add the carrots, green peas and spring onion whites. Mix well
- Add the remaining 1/2 cup of sweet corn along with the sweet corn paste and mix well
- Cover with a lid and let the veggies cook on medium heat for 5-6 minutes.
- Add 3 cups of vegetable broth with salt and pepper. Mix well
- Add vinegar, soy sauce and sugar. Mix well
- Dissolve cornstarch in 1/2 cup water. Stir well and then add to the pot
- Bring the soup to boil
- Simmer, cover and cook for 3-4 minutes.
- Garnish the sweet corn soup with spring onion greens or Boiled corns and serve hot
Cook with Rekha 