We are fortunate to get fresh sweet corn in the vegetable market throughout the year. An interesting and yummy way to consume corn is making sweet corn vegetable soup , a great after work appetizer or on a summer evening , your dinner as well .
Here's a quick recipe to make it to your taste in your own kitchen.
Ingredients
1 Corn on the cob/ 200 gms shelled corn
1 small onion or 2 spring onions
1/2 inch piece ginger
6-8 french beans
1 small carrot
1 small capsicum
1 tsp butter
Salt and pepper to taste
Juice of 1/2 lemon
1 tsp Ching's Chow mien masala (optional)
Method
Wash and put shelled corn in pressure cooker with 2 cups of water, chopped onion and ginger. Pressure cook for 8-10 minutes after first whistle. When cool , blend the contents in a blender till smooth. Heat butter in a pan on a low flame, add very finely chopped veggies and saute for a couple of minutes . Now add blended corn, salt, Chow mien masala and lemon juice and boil for a couple of minutes. If the soup is too thick, dilute with a little hot water. Serve hot in a bowl adding pepper and garnish with coriander leaves, bread sticks, toast (optional).
Here's a quick recipe to make it to your taste in your own kitchen.
Ingredients
1 Corn on the cob/ 200 gms shelled corn
1 small onion or 2 spring onions
1/2 inch piece ginger
6-8 french beans
1 small carrot
1 small capsicum
1 tsp butter
Salt and pepper to taste
Juice of 1/2 lemon
1 tsp Ching's Chow mien masala (optional)
Method
Wash and put shelled corn in pressure cooker with 2 cups of water, chopped onion and ginger. Pressure cook for 8-10 minutes after first whistle. When cool , blend the contents in a blender till smooth. Heat butter in a pan on a low flame, add very finely chopped veggies and saute for a couple of minutes . Now add blended corn, salt, Chow mien masala and lemon juice and boil for a couple of minutes. If the soup is too thick, dilute with a little hot water. Serve hot in a bowl adding pepper and garnish with coriander leaves, bread sticks, toast (optional).
