SWEET CORN VEGETABLE SOUP

From : Sailusfood
Prep time: 15 min
Cook time: 15 min
Yield: 4
Main Ingredients: sweet corn mixed vegetables
Ingredients
Sweet Corn, cream style: 1 tin
Sweet corn kernels: 1/2 cup (boiled)
Vegetable stock: 1.25 litres (5 cups) OR water
French beans: 8 (finely chopped)
Cabbage: 1/2 cup (finely chopped)
Carrot: 1 (finely chopped)
Cornflour: 2 1/2 tbsps (corn starch)
Sugar: 3/4 tbsp
Salt to taste
White pepper powder: as required
Spring onion greens: 3-4 tbsps (finely chopped)

Method
In a heavy bottomed vessel or wok, add the cream style sweet corn and vegetable stock or water. Mix.
Add the chopped carrot, beans, cabbage, boiled corn and stir to mix. Cook for 5 mts on medium flame.
Mix the cornflour in 4 tbsps of vegetable stock or water and keep aside.
Add sugar and salt to the simmering soup and cook further for 3-4 mts. Add white pepper powder and mix.
Add the cornflour mixture and go on stirring till the soup thickens. Turn off heat and pour into soup bowls.
Garnish with spring onion greens and serve hot.

Tips
Vegetable stock can be prepared by boiling 6-7 cups of water, 1 large onion (quarter it), a carrot (slice it) and a potato (large cubes). Boil till water reduces to 5 1/2 cups. Turn off heat, strain the stock and discard vegetables.
You can use black pepper powder instead of white pepper powder.
Sugar can be reduced to 1/2 tablespoon.
Adjust corn flour according to the desired thickness of soup. More corn flour yields a thicker soup.
You can prepare cream style corn at home. Take 2 corn cobs, take a share knife and scrap the corn kernels. Melt a tbsp of butter in a vessel, add 3/4th of the corn kernels and saute for 2 mts. Blend the remaining corn kernels to a paste. Add this corn paste and a tbsp of sugar to the vessel and mix. Add 1/4 cup of water and 3 tbsps milk (optional ingredient) and cook for 7-8 mts. Mix a tbsp of flour in 3 tbsps water and mix. Add the corn flour mixture and go on stirring till it thickens. Season with salt and pepper. Cool and freeze until use.

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SWEET CORN SOUP

Ingredients:

Large corn cobs ( bhutta) 6

Water 6 cups

Cornflour 2 tbsp.

Sugar 1-1/2 tbsp.

Soya sauce 1 tsp.

Chilli sauce 1 tsp.

Vinegar 1 tsp.

Salt to taste  

   

Method:

Pressure cook the corn kernels till tender.

Keep about 1/4 cup cooked corn kernels aside for later use.

Grind rest of the corn kernels and cook it in a pan on medium heat. 

Mix cornflour in 4 tbsp. water and add .

After adding cornflour bring the soup to boil and then cook on low heat. Slowly the soup starts getting thick. Continuously stir it so that it doesn't stick to the bottom of the pan.

Add sugar, salt, soya sauce, chilli sauce, vinegar.

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SPINACH AND BABY CORN SOUP

Recipe by : Tarala Dalal

Ingredients

4 cups vegetable stock

1 cup spinach (palak), chopped

½ cup baby corn, sliced

1 tbsp cornflour

½ cup onions, chopped

1½ tsp low fat butter

salt and pepper to taste

 

Method

Dissolve the cornflour in a little stock and keep aside.

Melt the butter in a pan. Add the onions and fry gently for 1 minute until soft, taking care that they do not discolor.

Add the baby corn and stir gently for 2 minutes.

Add the spinach and stir for another 2 minutes.    

Add in the stock and the cornflour mixture and bring to a boil while stirring throughout. Simmer for 5 minutes. Keep aside till it cools to room temperature.        

Blend the mixture in a blender to a smooth purée.           

Pour the purée back into the pan and bring it to a boil.     

Add the salt and pepper.

Serve hot.

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