Sweet Corn Vegetable Soup
A cold winter evening and some time to kill till dinner… A soup is a perfect ‘just before dinner’ appetite builder that has the power to nourish you, warm you up and revitalize you. For the weight watchers and the health-conscious, a soup can be an ideal substitute for sinful snacks or even a meal in itself. It ensures that the body receives the much required nutrients from the vegetables, without the fat.
Given below is an easy to follow, step along guide to prepare you own version of this appetizing vegetarian soup:
INGREDIENTS:
| Sweet corn (cream style) | 150 g |
| Carrot | ¼ medium sized |
| Cauliflower | ¼ medium sized |
| Cabbage | ¼ medium sized |
| French beans | 4-5 |
| Corn starch | 2 tbsp |
| Vegetable stock | 4 ½ cups |
| Salt | to taste |
| White pepper powder | ¼ tsp |
| Sugar | ½ tbsp |
| Aginomoto (optional) | ¼ tsp |
METHOD:
- Peel, wash and finely chop all the vegetables. Parboil all the vegetables, drain and keep aside.
- Dissolve the given amount of cornstarch in one quarter cup of water and keep aside for later use.
- In a saucepan add the vegetable stock and bring to boil.
- Mix in your sweet corn and cook till it has been consistently mixed.
- Add salt, white pepper powder, sugar and ajinomoto. Now, slowly and gradually stir in the cornstarch that has been dissolved, into the soup. Stir continuously. After it comes to a boil, cook for 1 more minute.
- Now you must add the boiled vegetables and continue to give a final boil and remove. The soup should be served piping hot.
You could be make this soup with either canned or fresh sweet corn, but it is definitely a lot tastier with the corn being fresh. In this case, Corn kernels can be removed from a fresh corn cob by using a sharp knife. Boil the corn kernels and set aside. Although the process requires a lot of patience, the work definitely pays of as you sit down for dinner and your family or guests compliment you!
The corn can also be grated off the cob. This will help you avoid the need to strain the soup to remove the excess husk or kernels that are extremely fibrous.
The vegetables have been added to increase the nutritive value of this soup. These mingle beautifully with the creamy taste of the sweet corn in this mouthwatering combination.
Soya sauce and Vinegar are great taste enhancers and can be added in a quantity suiting your taste. Fried onions and chilies can be excellent garnishes but if you are in a fancier mood, you could use minced roasted chili, roughly chopped cilantros, or evenly diced tomatoes or avocados.
Sweet corn soup is a soup originally made in maize producing areas of the world that are now widespread and not as specific, due to greater distribution of the crop. As a vegetarian soup with a high nutritive value, it has become an indispensible part of the Indian cuisine!
- Nikita Sarin
Tags: corn soup recipe, soup recipe, sweet corn soup, vegetable soup
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