When it comes to soup, I prefer a simple tomato soup with bread croutons. But, this winter when I had to prepare soup more often because of the bad weather, I tried a few more types of soup. One of them is "Sweet Corn Vegetable Soup". It is creamy with a good quantity of veggies. Its healthy and one full bowl is quite filling for the stomach. I loved it and hope to make it many more times.
Here is the recipe for it. We can do variation to this recipe by adding shredded cabbage,chopped cauliflower florets, string beans etc.
This recipe serves 2 people.
1¼ cup frozen sweet corn.
2 cup + 2 tbsp water.
1 tbsp corn flour.
¼ cup chopped bell pepper.
1 tomato deseeded and chopped.
1 carrot chopped finely.
1 green chilli chopped finely.
½ tsp mustard seeds.
1 tbsp oil.
2 tbsp chopped coriander leaves.
1 tsp salt.
2 tsp sugar
1 tsp black pepper powder.
1. Boil the sweet corn in 2 cups of water. Churn it finely in grinder. Sieve the mixture and keep aside. Mix the corn flour in 2 tbsp of water. Keep aside.
2. Heat a frying pan. Add oil when heated and add mustard seeds such that they crack right away. Add the chopped green chilies, chopped bell pepper and sauté.
3. Add the chopped carrot and sweet corn and heat till carrots are tender. Now add the chopped tomatoes and the sweet corn mixture.
4. Heat till it comes to boil. Add salt, pepper powder and sugar. Now add the coriander leaves and corn flour mixture.
5.Then soup will start to thicken. Give it a good stir and heat for 5 minutes. Be careful so that the soup does not stick at the bottom of the pan. Take it off the gas.