Sweet corn soup
Time to cook
15 minutes
Difficulty
Easy
Serves
2
A delightful & creamy soup made with fresh sweet corn kernels, seasonings & vegetable broth.
Ingredients
Corn Kernals
1 Cob
Water
0.75 cup
Water
0.75 cup
Cold Pressed Olive Oil
1.5 Tbsp
Spring Onion
2 tbsp
Celery
1 Tsp
Black Pepper
0.5 Tsp
Salt
1 pinch
Water
0.75 cup
Corn Starch
2 Tsp
Water
0.75 cup
Spring Onion
2 tbsp
Dried Parsley Leaves
1 tbsp
Chives
1 tbsp
Step-by-step instructions to cook
Prep
Steam the corn kernels covered for 8 to 10 minutes on medium.
Keep some of the steamed corn kernels aside and grind the remaining to a smooth paste after adding water.
Combine the cornstarch and water in a small bowl to form a smooth paste.
Cooking
Heat some oil in a pan, add the spring onion whites and celery and saute on low heat for 2 mins.
Add the ground and blended sweet corn paste followed by water, mix well and bring the soup to a boil over medium-high heat.
Add the reserved corn kernels, salt and crushed black pepper, mix and cook further for 2 to 3 minutes on low flame.
Add the cornstarch paste to the soup and mix on reduced heat without any lump formation.
Simmer for another 2 to 3 minutes on low heat and then garnish with some chopped spring onion greens, parsley and chives before serving.
Nutrition information
(per serving)
Carbs
4.2
Proteins
0.6
Fats
2.2
Fiber
0.6
36
kcal
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