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Veg Sweet Corn Soup
Veg sweet corn soup is a delicious and comforting Indo-Chinese soup that combines the sweetness of corn with the freshness of vegetables, making it a perfect appetizer or light meal. Ingredients: Sweet corn kernels, Vegetable, Onion, Salt, Beans, Cooking oil, Carrot, Spring onion, Capsicum, Corn starch, Black pepper powder
30min
Cook Time
4
Servings
Recipe
150 kCal
Recipe
1
In a blender, add 100 grams of sweet corn kernels and blend to make a coarse paste. Keep aside.
2
Heat 2 tablespoons of oil in a deep pan over medium heat. Add 1/2 cup finely chopped onions, 1/2 cup finely chopped carrots, 1/2 cup finely chopped beans, and 1/2 cup finely chopped capsicum. Sauté the vegetables for 3-4 minutes until they are slightly softened.
3
Add the sweet corn paste to the pan and mix well. Cook for another 2 minutes.
4
Pour 1 litre of vegetable stock or water into the pan and bring it to a boil. Reduce the heat and let it simmer for 10 minutes.
5
In a small bowl, mix 2 tablespoons of cornstarch with 1/4 cup of water to make a slurry. Add this slurry to the soup, stirring continuously to avoid lumps. Cook for another 5 minutes until the soup thickens.
6
Add 1/2 cup boiled sweet corn kernels, salt to taste, and 1/4 teaspoon of black pepper powder. Mix well and cook for 2 more minutes.
7
Turn off the heat and add 1 tablespoon of chopped spring onion greens. Stir well and serve hot.
Nutrition
150
kCal
3 g
Protein
5 g
Fat
24 g
Carbs
1 litre of Vegetable Stock
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Salt to taste
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2 tbsp of Cooking Oil
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All the tools you would need
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100 g of Carrot
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100 g of Capsicum
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Yellow Bell Pepper
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2 tbsp of Corn Starch
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½ tsp of Black Pepper Powder
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